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[Free music for punx]

CAPITA Damn (Anarcopunk, Milan, Verona, Italy) - Do you see Damn (tape - Italy 1988)
"We'll bring poison the Lord's Supper, we are wolves in sheep, witches, heretics, antichrist. The snake coiled on the cross, the poison apple. snare .... "
[PUJ] Damn I knew nothing of you understand, band anarcopunk Milan in the late 80s, until I came into possession (thanks Marky!) Of this meravilgiosa reissue of their first and only tape recorded in 1988. The CD, written by some friends from Friuli, reproduces in full the original booklet fantasy background with text and commentary, which is really wonderful and I've added. Jpg that you can download the archive from below, along with nine pieces (8 by Sudio and one live), the entire production of this band (yet) forgotten. The sound reminds
Antisect , but of course some major groups anarcopunk Italian era, and as Contropotere contraction, with moments folkeggianti; most daring track is "They say: it's safe" for one voice, which apparently inspired the singer Katia traditional Gaelic music. There is also space for a song on the Milan craxiana time, entitled "European Milan", " ... Stop for a while, try to think / and gather against the inhuman pace, against the destruction ... .
The band could write lyrics rather radical, a complexity on average above the standard composition of the time, and they deserve a careful reading. As you find them all in booklet, do not add more. Enjoy !

>>> Download DAMN CAPITA in tape. mp3 + art full scan (. rar - 99 mb.)

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SUSA

Susa is a sort of time machine in which they are a bit all historical periods: the Roman ruins, medieval monuments, the castles of the Napoleonic period.

The origins of the city of Susa is actually traced back to before the Romans, were in fact variety of exhibits (Celtic altar) in 500 BC

_foto: Cathedral of San Giusto 1027 dc

But Susa had its heyday during the Roman era. Especially in the second century was a border town as evidenced, for example, the walls still visible gate "Savoy" (photo).

for more information or to schedule a visit to the town I recommend you visit: http://www.cittadisusa.it

Exploring the Val Susa you can taste various typical products:

- the raw prosciuttello
high Susa Valley - the Bondiola (cured high seasoning)
- Salame Mica
- the Canastrelli
- pasta corn
- focaccia di Susa
- Bussolini
- Pan Marchesa
- Lose Golose
- Rubianesi

_ photos: Porta Savoia

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RASCHERA

The raschera is a cow's milk cheese, is a typical Piedmontese products , more specifically the Monregalese territory in the province of Cuneo.

raschera The cheese is a DOP that can be both round and square, even if ultimately it is produced mainly in square shapes for convenience.

The name of this typical cheese seems to stem from a series of pastures in the Alpine town of Magliano in Monregalese. The first historical records date back to writing in 1400 that talked about Raschera.

The production area of \u200b\u200bRaschera, according to the disciplinary PDO, the statute includes the province of Cuneo.
Raschera marked with " Alpine mention of" must instead be produced and aged just over 900 meters above sea level and only in the following municipalities: Frabosa Soprana Frabosa Sottana, Garessio regard the Valcasotto, Magliano Alpi for the part which borders the town of Ormea, Montalto Mondovi, Orme, Pamparato, and Roburent Roccaforte Mondovi.

Raschera season has a strong flavor and tends to spicy. In Raschera of pasture predominate characteristic scent of alpine herbs.


Thanks to the "brotherhood of Raschera Brus and" this product typical Piedmontese è stato rivalutato e nuovamente pubblicizzato.

Con il Raschera si può preparare la fonduta, utilizzata per condire ad esempio i cardi gobbi di Nizza Monferrato precedentemente lessati, oppure si può preparare il risotto al Raschera.


Visita spesso il nostro blog  http://prodottidelpiemonte.blogspot.com/   per scoprire sempre nuovi prodotti tipici del Piemonte.

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POLLENZO

Church of San Vittore

Arrive in Pollenzo the first day of winter.
really is not the first time that I spend here. But usually, I like many people, step on the roads that surround this small town directly to other destinations, especially to Alba and the Langhe .

Not today.
face today despite the cold I stopped to Pollenzo.
I begin to walk the streets and discover a little jewel town of Piedmont.





While I'm walking while I discover that the country is full of signs (thankfully) that tell the origins of Pollenzo, born on the ruins of the ancient Roman settlement of Pollentia (name of good omen).

The Romans arrived here in the second century BC, and chose this place because it was along the river Tanaro that the Romans sailed up the Po

Continuing my walk I make a most interesting discovery of the day : the amphitheater, or rather what is left of it. Here is
success around the eighteenth century houses have taken the place of the building in Rome, but retain their souls, even today, the remains of the walls of the amphitheater, gardens in the backyards are elliptical in the center and the houses around them following the old plant.
Tourism in Piedmont also reserve these surprises, you suddenly find yourself walking in the middle of a Roman amphitheater.

The cold then she begun to be felt when I enter a large open space in which red dominates on a gray day like this.
It 's the heart of Pollenzo.
What amazes me is that a small country like this has a square of this size.

born before me in the castle nel 1386 e divenuto poi una delle residenze dei Savoia. Come recita una targa sulla piazza il castello nel 1997 è entrato a far parte della lista dei beni patrimonio dell'umanità dell'Unesco .
Alla mia sinistra la chiesa di San Vittore fatta costruire da Carlo Alberto in stile gotico nel 1843.
Alla mia destra, invece domina  la corte dei Savoia adesso sede della prestigiosa " Università di Scienze Gastronomiche ", creata da Slowfood ha reso Pollenzo famosa in tutto il mondo.

Una curiosità, il penultimo re d'Italia, Vittorio Emanuele III, quando abdicò a favore del figlio Umberto II prese il titolo di conte Pollenzo.

My visit to Pollenzo ends here, now the cold is really annoying, but I'm glad I saw this little pearl of tourism in Piedmont that is often ignored by tourists who pass by direct centers much more popular.

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October 16, 2010 @ Villa Vegan, Milan + Ebola, Warpath, Anxtv, extirpation

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POTATO OR SALAMPATATA

Il salame di patate o salam patata è un prodotto tipico del Canavese in provincia di Torino. Anticamente era un alimento molto nutriente che veniva utilizzato per recuperare gli scarti della macellazione del maiale.
Salam
The potato is composed of half of pork (half fat and half lean) and half of potatoes, is produced from October to March. Is then stuffed into natural casings and occurs from September to March, before the potato enzymes. A limited amount of pepper to, nutmeg, cinnamon and other natural flavors.

The salampatata is not cured and must be consumed within 20 days. The production of

salampatata is regulated by the rules of the Basket of Typical Products of the Province of Turin.

can be eaten raw or cooked on the grill.

Visit our blog often http://prodottidelpiemonte.blogspot.com/ to discover more new products typical of the Piedmont.

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[Free books for punx]

Hakim Bey - Millennium: from taz the Revolution (1997)
[Pep] In 1997, Hakim Bey, author of the controversial "TAZ Temporary Autonomous Zone", the Italian public has a collection of four essays inclusive of a long and meaningful interview by David Endler, Jack Hauser and Christan Loidl. Choosing the challenging overall title of "Millennium" and situating their arguments in the theoretical scenario objectively pre-revolutionary "in the contemporary world, the American libertarian thinker, through the practice of writing subversive visionary and confusing, leading the reader to re-discover the concept of revolution: it reconfigures its political imaginary, historically incentratosi on the figure of the insurgency, which is on a dynamic of resistance to capitalism rooted in situational contingencies and devoid of the global view (which is related to the risk implicit hierarchy of the various levels of action and activism) of its revolutionary dynamic. The latter, in the rereading of Hakim Bey, is a process of re-emergence of difference (con particolare riferimento a quella localistica, da riaffermarsi in una logica secessionista) nell'ambito del mondo pan-capitalista, generatore di un inesorabile processo globale di unificazione dell'esistente nell' Impero dell'Immagine, il non-luogo virtuale nel quale si compie l'abolizione dell'im-mediatezza e del desiderio, attraverso la sostituzione di quest'ultimo con la sua alienata immagine. Hakim Bey invoca il ristabilimento neo-pagano dell'incoercibile regno della Natura Selvaggia, annientata dallo sguardo biofobico e mediatore del pancapitalismo spettacolare, configurando la creazione di differenze che trovino la propria condizione ontologica nella non-rappresentabilità, in un quadro politico che vede la neutralità abolita. La decadenza bi-polar world of the eighties in favor of the unipolar capitalist makes, in fact, impossible for the impartiality of a position to practice a contour between the two value systems at play: such was the anarchist position against capitalism and communism, in particular version distinctly anti-ideological Hakim Bey had given "temporary autonomous zones." There only remains to take the path of Jihad double: the fight against major and minor inner power against external power, in the revival of a project that finds its realization in the revival of territorial federalism anarchist against the Paradise of the images, 'beyond the screen, apparently kingdom radically transcend the unavoidable absence of alienation and pan-capitalist. [ In the drawing: Hakim Bey ].

>>> Download Hakim Bey - Millennium. Pdf (32 mb).

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Cugno

INGREDIENTS:

5 liters of grape juice of figs

300 gr 300 gr 300 gr quince
Martin Sec Pears, peaches

300 gr 300 gr pumpkin (optional)
500 gr Gentile delle Langhe hazelnuts, toasted and shelled
500 grams walnuts 500 grams almonds, peeled


cinnamon cloves
scorzadi lemon.

Reduce the juice over low heat until the middle, add the rest of the cut fruit into small pieces and cook for an hour.
Add cinnamon and ground cloves in a mortar, walnuts and hazelnuts Gentile delle Langhe chop, mix well and cook for another quarter of an hour.

cugnà Place in glass jars, seal them and boil them for about twenty minutes between putting a pot of tea towels and other things. Let the water cool and store in cool place. The

cugnà is not only an excellent sauce to accompany boiled the Piedmont, but also the great Piedmontese cheeses like Castelmagno .

Visit our blog often http://prodottidelpiemonte.blogspot.com/   per scoprire sempre nuovi prodotti tipici del Piemonte.

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CASTELMAGNO

By Nathalie Boisard-Beudin from Rome, Italy (castelmagno with truffle honey.JPG) [CC-BY-2.0 (www.creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

Il castelmagno è un formaggio delle vallate di Cuneo. E' uno dei prodotti tipici del Piemonte che gode della denominazione di origine protetta secondo cui deve essere rigorosamente prodotto in soli tre comuni: Pradlaves, Castelmagno Montrerosso Grana and all municipalities in the province of Cuneo.

Castelmagno is one of the world's most popular Italian cheeses. This cheese has very ancient origins dating back to the twelfth century. The name of this cheese is made up from the Piedmont legend in San Magno, a soldier Thebes which continued to preach the gospel despite persecution and which gives its name to the sanctuary of the town of Castelmagno in Grain Valley.

Castelmagno blue cheese is a semi-hard, cow's milk is produced with the addition of sheep and goat milk. Presents molds ranging from green to blue in more mature (more than 5 months) whose flavor is stronger and Slightly spicy. The

castelmagno is also used in some recipes Piedmontese cuisine such as dumplings castelmagno .

Other typical products of Piedmont on http://prodottidelpiemonte.blogspot.com/

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BRESAOLA of Val d'Ossola

Bresaola della Val d'Ossola is one of the typical products of Piedmont and is produced starting from the topside (hindquarter) of beef.

The meat is dry salted for 15 days. Stuffed into natural leather (possibly skin of lard). is then tied by hand and dried for 15 days. The maturation process lasts from 3 to 4 months.

It 's a typical product that is produced in the Piedmont province of Verbania in northern Piemonte.

Bresaola della Val d'Ossola is a deep red color of cured meats with very little fat.

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the buzz

The Brus is a typical product that is produced in different areas of Piedmont.

the buzz is a re-fermented cheese which are used for other cheeses.

E 'according to a cheese processing can be spread or crumbly, with a strong smell, strong flavor and very spicy.

brus The word probably derives from the French "Brusse" that identifies the sheep's milk curd.

But according to the areas where the buzz is prepared assumes various names: in the upper part of Serniun Eporediese (Turin), in the area Zuvi Walser Ossola (Verbania) Demonte cache (Cuneo) and Sargnon.

Sometimes this typical product is also called "Tupini" Tupin from terra cotta pot in which it is produced.

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CASTAGNA IGP

The chestnut was once also called "bread of the poor" and represented an important food for the populations of the Alpine valleys of Piedmont.
The cultivation of chestnut trees to get the popular fruit has developed mainly in the foothills of Cuneo

" The first references to the cultivation of the chestnut tree in the province of Cuneo back in the late twelfth and early thirteenth century. From the fourteenth-century documents are becoming more accurate and there are numerous references in the statutes of local chestnut trees protected.
The cultivation of chestnut grew until the early decades of the twentieth century: the beginning of the 900 were produced in Piedmont 550,000 tons of chestnuts, of which 350,000 in the province of Cuneo. From WWII until the 70s, there has been a significant reduction of chestnut production mainly due to the exodus of the population of the Alpine valleys and hills to the big cities or abroad. The annual production in the '70s was attested, in Piedmont, about 100,000 tons, of which 65,000 in the province of Cuneo. "
taken from BUR Piedmont, Supplement to Number 23 - June 6, 2002

Today in the Alpine valleys are trying to revive the chestnut with important initiatives, particularly at the level of local institutions.

addition to the traditional "buzz" or roasted chestnuts, cooked chestnuts on the fire with a special pan with holes, the recipes are thousands of its use chestnuts. The preparation of the noblest and most famous is undoubtedly that of Maron Glace, but the montblanc, risotto with chestnuts, etc. ...