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Anyway, wherever I go, I find crowds of people who have realized that their premier is an unbearable piece of shit. But who the hell voted for him?

Pasta, initially spread only in specific regions, is now known and consumed all over the world. China is thought to be the birthplace of pasta, where it is still abundantly consumed today. Chinese and Asian pasta is represented by what we know as “noodles.” Many sources claim that Marco Polo introduced pasta through his travels from Asia to Italy in 1292 AD, but the origins of 'maccheroni' date back to the Roman period, who credited the invention to the gods themselves. Another legend states that pasta was invented by Hephaestus, the Greek god of fire (Vulcan to the Romans), though there is no evidence in classical literature. Pasta was undoubtedly known to both Greeks and Romans. One type of pasta definitely known at that time was a sort of broad spaghetti called 'laganon' in Greek, likely similar to modern lasagna. However, this type of pasta was not baked like lasagna but rather roasted on hot stones or in suitable ovens. It might have been more akin to the dish we call pizza. Apicius, a Roman writer from the first century AD, describes a pasta prepared “to encase pies and tarts…” called ‘lagana.’ Unfortunately, the recipe for the dough has not been preserved, but there are suggestions on how to layer it with meat and fish. This would resemble the ravioli or tortellini of today. There are also speculations that a certain type of pasta was already used by the Etruscans, but there is no proof that this historical fact is real. The first historical mention regarding the preparation of tagliatelle boiled in water dates back to the fifth century AD in the Jerusalem Talmud in Aramaic. The word used to define spaghetti (noodles) derived from Eritrea. In Arabic, this term refers to dry spaghetti bought rather than fresh homemade spaghetti. Dry spaghetti could be consumed even after a long time, while fresh ones had to be eaten immediately. Most likely, pasta was introduced to Italy during the Arab conquest of Sicily, as it was a convenient food supply for the army. Moreover, in the writings of Al Idrisi, an Arab geographer, it is noted that a product made from flour shaped like strings was produced in Palermo (an Arab colony). The origin of the word maccheroni comes from the Sicilian word "maccaruni," which means "to work the pasta with force." In ancient methods of pasta production, force referred to kneading the dough with the feet, often a process that took an entire day. The ancient Sicilian lasagna, still a traditional dish in Sicily, included raisins and other spices brought by the Arabs. These details provide further evidence of the introduction of pasta in Italy by the Arab invaders. The first documented recipe for pasta appears in the book “De arte Coquinaria per vermicelli e macaroni siciliani” (the art of cooking Sicilian macaroni and vermicelli), written by Martino Corno, a cook at the powerful Patriarch of Aquileia, around the year 1000. The earliest historical references to the production of dry pasta, in what seems to be a small-scale industrial endeavor, date back to 1150, when the Arab geographer Al-Idrisi notes a facility in Travia, about 30 kilometers from Palermo, stating: "they produce pasta in the shape of strings (“tria” in Arabic) abundantly and it is exported everywhere, to Calabria and many Muslim and Christian countries, even by ship." In 1279, a soldier from Genoa listed a basket of dry pasta ('una bariscella plena de macaronis') in his inventory. A document dated 1244 and another from 1316 testify to the production of dry pasta in Liguria, indicating that pasta had now become common throughout the Italian peninsula. Between 1400 and 1500, the production of "fidei" (pasta in the local dialect) was widespread in Liguria; furthermore, in 1546 a guild of pasta artisans was created in Naples (however, the oldest surviving document referring to this cooperative dates from 1571). In 1574, a similar cooperative to the one in Naples was founded in Genoa, and three years later, in Savona, the "Regolazione dell'Ar

Cassoeula (from ancient cazza), in Milanese, sometimes Italianized as cazzuola or cazzola, or bottaggio (likely derived from the French term potage) is a winter dish typical of the popular Milanese and Lombard tradition. The dish, as it is prepared today, originated in the early 20th century, but its older variants have uncertain and controversial origins. It likely stems from the ritual of the popular worship of Saint Anthony the Abbot, celebrated on January 17, a date that marked the end of the pig slaughtering period. The cuts of meat used for cassoeula were the cheaper ones, meant to flavor the cabbage, a fundamental winter element of peasant cuisine in Lombardy in past centuries. This has led some historians to believe that the dish originated from a subsequent combination of ingredients around the core of cabbage and pork, while others suggest that the original dish, of Baroque origin, used different types of meat, which was later simplified and reduced in ingredients. It is also considered plausible that the two dishes, the "poor" version and the "rich" version, had different origins and that over time there was some sort of convergence that led to the dish as it is currently known. Legend has it that cassoeula was born from a Spanish soldier who, infatuated with a young Milanese woman, a cook for a noble family, taught her the recipe, and that she later successfully presented the dish to her employers. In European popular culinary tradition, there are other dishes with similar ingredients, the various forms of French "Potée" (cabbage and pork-based soups) or the Alsatian Choucroute, which in turn is derived from German Sauerkraut (both dishes are based on fermented cabbage and pork and are prepared with ingredients that have already undergone a preservation process). The main ingredients are cabbages, which tradition dictates should only be used after the first frost, and the lesser noble parts of the pig, such as the skin, trotters, head, and ribs. There are also local variants: in the Comasco tradition, there are no trotters or chopped vegetables, but white wine and the head are added. In the western area, towards Novara, goose meat is also included among the ingredients. In Pavia, only the ribs are used. In Milan, pig ears and snouts were also employed.

Tram in fits and starts, queues and rubbish on the sidewalks. A challenging end of the year for those staying in the city. As if snow and ice weren't enough, the strike of public transport workers is also arriving, along with the halved services at public offices and banks, and last but not least, the early garbage collection. Some independent unions have declared a strike for the last hours of the day: therefore, there will be fewer public transport vehicles this evening. However, the Municipal Tram Company expects low participation (7-8 percent) and anticipates "limited inconveniences for passengers." The same company has also reinforced security measures along the routes of its vehicles this evening "to ensure a peaceful night for both passengers and drivers." Throughout the day, however, the subway, trams, and buses will operate according to the same timetable as a Saturday. Those needing to carry out transactions at banks or post offices will only be able to do so until noon, as from that hour, the shutters will remain down. The garbage collection system will also change today: it will no longer happen in the evening but will be moved to early afternoon, while tomorrow it will be completely suspended. Therefore, it is pointless to put bulky black bags out on the street before Thursday morning. (December 31, 1996) - Corriere della Sera

aerobic tamar dance! aerobic tamar dance! scenn a panz, scenn a panz, aerobic tamar dance

Clean the squid thoroughly, then wash, dry, and cut them into strips.
Clean the artichokes: remove the stalks, the outer leaves, and the fibers in the center; then cut them into wedges.
In a pan, flavor a few tablespoons of oil with chili pepper and a crushed garlic clove; remove the garlic and add the squid.
After letting them dry, splash in some wine and add the cleaned anchovies, which you will let dissolve in the cooking liquid.
When the wine has evaporated, add a ladle of hot water and the artichokes; season with salt, lower the heat, and continue cooking, possibly adding more ladles of water if needed.
Before serving, adjust the salt and sprinkle with chopped parsley.

But where do Kiki's comments read from? Like manga?

For those who wish to delve into the history and culinary characteristics of the salama da sugo from Ferrara, one cannot overlook the weighty encyclopedic treatise published in 2002 (Panozzo editore) by the expert in Emiliano-Romagnolo food culture Graziano Pozzetto: a wealth of 550 pages of history, organoleptic analysis, recipes, a list of producers, bibliography, etc.

Why do you vote for the discs?

The term "posture" has now become part of everyday language. However, it is not always attributed the same meaning: most often, posture refers to the position assumed in an upright stance, while at other times it refers to specific body positions, such as sitting at a desk in the office, lounging on the sofa in front of the television, or riding one's bicycle.
In reality, the concept of posture is very complex, and this complexity arises from the fact that, from a motor perspective, every living being must be able to adapt to the environment in which it finds itself in order to perform its static and dynamic activities to the best of its ability.
This adaptation requires the ability to perceive what is happening in the environment itself and, consequently, to adopt the most suitable positions for the situation and one's behavioral needs, each characterized by specific relationships between different body segments.
The concept of posture, therefore, does not refer to a static, rigid, and predominantly structural condition. Instead, it aligns with the broader concept of equilibrium understood as the "optimization" of the relationship between the individual and the surrounding environment, that is, the condition in which the individual assumes a posture or a series of ideal postures with respect to the environmental situation at that particular moment and for the planned motor programs.
From a biological standpoint, such an important function cannot be entrusted to a single organ or system but requires an entire system (the Tonic-Postural System), which is a set of communicating structures and processes responsible for:
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fighting against gravity
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opposing external forces
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situating us in the structured space-time that surrounds us
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allowing balance in movement, guiding it, and strengthening it.
To achieve this feat, the organism utilizes different resources:
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the organs that position us in relation to the surrounding environment (touch, sight, hearing)
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those that position the different parts of the body in relation to the whole, in a predetermined position (proprioception)
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the higher centers that integrate the strategy selectors, cognitive processes, and reprocess the data received from the two previous sources.
THE IMPORTANCE OF THE MASTICATORY APPARATUS IN POSTURE
In addition to the factors listed, an increasing number of scientific studies tend to analyze the role of the masticatory apparatus in achieving optimal postural balance.
The masticatory apparatus plays a role in numerous functions such as breathing, phonation, chewing, and swallowing. These are extremely complex functions and can, in various ways, influence overall bodily balance due to the anatomical and functional relationships with the structures responsible for posture control.
The fact that it is an apparatus of great complexity is evidenced by the fact that a third of all brain circuits dedicated to processing instructions for the periphery are utilized for managing these functions, which are all, in various ways, connected to the dental apparatus.
During chewing and swallowing, in fact, the mandible rises and seeks contact with the upper teeth. The resulting occlusion allows the tongue to develop its function and push saliva and/or food bolus towards the esophagus. This movement is repeated about 2000 times in 24 hours!
In the presence of poor occlusion (caused by dental problems, jaw conformation issues, or temporomandibular joint issues), each time we swallow, an alteration of the mandible's position occurs in the three planes of space, which in turn produces abnormal work of all the muscles connected to it, from those involved in chewing to the neck muscles.
The end effect consists of an imbalance in the position and movements of the skull, which, due to its significant relative mass and its specific relationships with the musculoskeletal apparatus, determine