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News in Abruzzo Year 2000

6 January/gennaio 2000 MESSAGGERO - Rivisondoli - Visitors from everywhere to the magical night / Da Lazio, Campania e Puglia per assistere ad una notte di magia, by Sante Iavarone Over 10,000 visitors from Latium, Apulia, Campania, Molise and Abruzzo, in the plain called Piè Lucente to the 49th edition of Rivisondoli Living Crib. In the snow and cold, in a manger inside a little hut, 2-month old Alfredo D'Amico starred as Child Jesus, while in her light-blue mantle Prisca Pace from Pratola played her exacting part, assisted by veteran Antonio D'Ulisse. The most famous living crib in Abruzzo was also honored by a specially issued stamp. 6 January/gennaio 2000 MESSAGGERO - Vasto - Palazzo D'Avalos becomes a Museum of Apparel / Palazzo D'Avalos diventa museo del Costume At 17 today mayor Giuseppe Tagliente will inaugurate a permanent exhibition dedicated to historical apparel, including ancient clothes, precious watercolors by Pier Canosa, and 16 perfect reconstructions of ancient apparel by Maria Antonietta Esposito. A special feature also the wonderful cloth dolls in Abruzzese folk costumes. 6 January/gennaio 2000 IL CENTRO - - Pescara - Young architect recreates a palace of 100 years ago / Caldora ricrea un palazzo di 100 anni fa The palace opposite poet D'Annunzio's home was hit by a bomb in 1943. Now young architect Deborah Caldora, 31 anni, daughter of late President of Pescara soccer Club, has decided to remake it exactly as it was: two storyed, iron-wrought balconies, and on the ground-floor the workshop of carriage-decorator Leone. The project is very special, since the house will be recreated form old pictures donated by former owner don Camillo Marcantonio and based on a Land Registry plan of 1929. 6 January/gennaio 2000 IL CENTRO - - A chef from Pescara teaches Abruzzese cuisine in Japan / Uno chef pescarese maestro di cucina in Giappone, by Adriana Settuario The Japanese have started to appreciate «Tajarille e fasciule» and «taccunelle con la papera», thanks to chef Michele Di Filippo, born in Molise, who flew to Japan for the first time 20 years ago, a simple employee of a pasta-maker, to become the most requested Italian chef in Japan. His customers queue for hours to be able to taste the special "Michele" menu. His ingredients: imagination, love and delicacy, mixed with oil, pasta, tomato and pepper. Michele now teaches the "Italian style" in Sapporo, in the largest hoteliers school in Japan.

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