Bulgari (Βούλγαρης)
Most of you may not know that Bulgari (the famous jewellery designer and maker) comes from Greece.
All began in the middle of 19th century when a poor silversmith from Epirus (Kalarites) (photograph) tried to sell his creations as wandering in the wid
er region. His jewels were real work of art and from 1850 onwards the founder of the Bulgari dynasty, Konstantinos Boulgaris creates the bases of the famous jewel house. His son Giorgos took over, married Helen Strugari in Param
ithia and they made a family of 11 children from which only one survived, Sotiris (photograph) that was given birth in 1857. 
This was the future of dynasty that finally made this famous house of jewels. In 1877 he left Paramithia and he moved to Corfu which constituted the turning-point of his carrier while little later he opens the first shop in Naples, of Italy.
<!–[if gte vml 1]> <![endif]–><!–[if !vml]–><!–[endif]–>The robberies in the region forced him to move once again this time in Rome and create the world famous shop of Via Sintina (from 1884). After his death in 1932, his two sons (Giorgos and Konstantinos) undertook. The second shop that opened the house was in Via National Electrical Company Condotti (in the number 10) that still runs. Today it allocates above 60 subsidiary companies all over the world. The empire today is continued by the children of Giorgos Bulgari (Gianni, Paolo and Nicola) that c
hanged the name of the House (thanks to facility) in Giorgio. It is considered equal to the houses Cartier, Tiffany and Van Cleef and Arpels. The first shop opened in Greece in 1993 (by Kostas Kesaris in Athens) giving joy to those who have waited for so many years for the famous house in our country..
The article was taken from: http://www.paramythia-online.gr/boulgari_img.htm
Edited by Athanosopulu Maria
Categories: explore Greece from "A" to "Z"
February 26, 2008 · 1 Comment
Ingredients :
- Minced meat
- Celery; onions; carrots; parsley
- Milk
- Tomatoes
- Salt and pepper
Preparation:
Fry the Celery, onions, carrots and parsley with oil and add the minced meat.
Cook at medium fire for about 20 minutes. Add a small glass of milk (or red wine if you prefer) and continue to cook.
When the milk has evaporated add the tomatoes. Cook for another 30 minutes and add salt and pepper.
The ragout is ready when the oil is on the surface.
Categories: explore Italy from "A" to "Z"
PESTO’S SPAGHETTI
Ingredients for 4 people:
- 400 grams of spaghetti
- A bunch of basil
- Some leaves of spinach
- Parsley
- 100 grams of sheep milk cheese
- Parmesan
- 5 spoons of olive oil
- 1 pinch of coarse salt
- Pine nuts
The traditional Pesto sauce is made with basil: spinach and parsley add colour to the basil.
Preparation:
Take the basil, the spinach, the parsley and the pine nuts and mix them in a food processor.
Add the sheep milk cheese, mix until blended, then add the oil and some water if necessary.
Cook the pasta in boiling water and serve it with the pesto sauce.
Categories: explore Italy from "A" to "Z"
Dough:
-125 g of milk
-125 g of warm water
- 25 g yeast
-1 spoon of olive oil
-1 teaspoon of salt
-1 teaspoon of sugar
-500 g of flour
Preparation: Melt the yeast in the mixture of water and milk and add the sugar, salt, olive oil and flour slowly. If necessary add some more water and milk in the mixture.
The dough must be soft. Knead it for 10 minutes and let it rest for 30 minutes.
Recipe description:
Prepare the dough and let it rise for 1 hour.
Roll out the dough and divide it into 4 disks; top with tomato puree and slices of mozzarella cheese. Add a little salt and place it in the oven at 200C for 20 minutes: serve with fresh basil and a little olive oil.
The Margherita is delicious also with fresh tomatoes. While the pizza rises, wash 3-4 ripe cherry tomatoes and slice them. First roll out the pizza dough, top it with lots of mozzarella slices, on top place small tomato pieces and a pinch of salt. Bake at 200C for 20 minutes, serve with olive oil and fresh basil.
Margherita pizza, without capers and anchovies, comes from the so-called pizza Napoletana. But the very first pizza Napoletana wasn’t rich in ingredients, it was without cheese, like the pizza Marinara, tasty and easy to prepare.
Just top it with lots of tomato puree, sliced gloves of garlic and a pinch of salt.
After cooking (15 minutes at 200C) you can serve it as it is or top it with basil and a drop of olive oil.
-Difficulty: medium
-Preparation: 35 minutes + 1 hour
-Cooking time: 20 minutes
-Portions: 4
-Taste: very tasty
-Kcal: 653
-Proteins: 18
-Fats: 26
Categories: explore Italy from "A" to "Z"
