Early forties of the Twentieth Century. The complex of the ‘Dopolavoro La foce’ was inaugurated at that time, thanks to the pioneering and far-sighted vision of the Marquis Origo, to respond to the need for a place in the countryside for social activities. Almost a century later, it was taken over by Giacomo and Maria Giulia Vannuccini, with the collaboration of a staff of the highest level.
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Enrico Morbidoni, a native of Spoleto, embarked on his jewelry-making journey in 1974 when he enrolled to the Institute of Art in Spoleto, the renowned epicenter of gold craftsmanship. This prestigious institution is renowned for producing some of the finest jewelers, providing Enrico with an excellent foundation in the art of jewelry making.
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Norcineria e Fattoria in Norcia celebrate age-old traditions of crafting exquisite cured meats and farm products. Ulivucci’s farm and norcineria activities have been passed down from Catia’s and Claudio’s parents, deeply rooted in their DNA.
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A glass with an elegant shape and water droplets, the sound of ice meeting glass, the refreshing aroma of a herb leaf, the touch of lips on the plastic straw, and finally, the liquid reaching the mouth, bringing all the flavors a good cocktail can offer. A drink that evokes such pleasant sensations is not just a combination of ingredients but an alchemy crafted by an artist who uses the right techniques and intentions to create a masterpiece.
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Cone or cup? How many scoops? Cream on top? After those questions, the cool, creamy gelato melts on your tongue, bursting with rich flavors of fresh ingredients. The sweet aromas mingle with the warm Italian air as you savor each silky, smooth bite, a true delight of Italian culture.
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Imagine biting into a slice of authentic Italian pizza, where the crust is soft, crispy, and light as a cloud. A rich and aromatic tomato sauce perfectly blends with the fior di latte mozzarella, each bite bursting with the vibrant and fresh notes of basil. It’s a simple masterpiece, crafted by Bibi Pizzerie.
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