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BOARD .... NOT charity. TWENTY MILLION PENSIONERS, FIGHT TOGETHER FOR ....

• Adjustment of pensions to increases in contractual workers
• No to the combined income between spouses!
• invalidity pension even the 65s
• Early retirement for family members of dependent
• Contributions to the families that help frail elderly
• Doubling of attendance allowance!
• increase all pensions against the high cost €!
• No minimum pensions to be hungry after years and years of work!

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CHARTER OF FUNDAMENTAL RIGHTS OF EUROPEAN UNION

CHARTER OF FUNDAMENTAL RIGHTS OF EUROPEAN UNION



Article 12 Freedom of assembly and association
1. Everyone has the right to freedom of peaceful assembly and freedom of association at all levels
, in particular in political, trade union and civic matters, which implies the right of everyone to
establish unions with others and to join the defense their interests.
2. Political parties at Union level contribute to expressing the political will of citizens
Union.

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Enough with the tax privileges to the COOP!

Behind the facade of association or non-profit to help the "people" to buy at better prices than the large private distribution, despite having huge tax breaks their prices above average compared to other retail chains, especially in areas (Emilia Romagna and Liguria) in which most of the supermarkets and therefore little or no competition. People meditate, meditate.
If "they" pay taxes like all private companies in the retail, probably will pay a little 'less of us. Enough with these privileges!

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Encouraging employment in the field of agricultural

Tired of politicians who have not understood the problems of the citizens that we already know them, we do not need their chatter and their lists of issues without soluzioni.Leggete indicate this proposal: Cities, Provinces, Regions could rent land to a symbolic amount for the unemployed who wish to cultivate them for themselves or to sell products
Everyone can see the amount of fallow land, abandoned and degraded you can meet in our campaigns. Often it is land awaiting disposal, in other cases the owners are no longer able or interested in the care and cultivation of these lands, green spaces, or simply abandoned and not cared for.
other hand we have the disoccupat million, maybe they can not find work million people in this way, but certainly thousands SI, which will increase the GDP of our country by creating wealth and reducing the import of crops from foreign countries

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Birolli a beer out of the ordinary

Among the flavors that guide us to the Como area check the most unusual is configured in Birolli. No cheese or meat, the Birolli is a chestnut beer that you can taste and buy "The Brewery Como .

Read more we talk to Simon Orsenigo that introduces the topic with a premise.

" Here we make five ales all year round and a seasonal beer that rotates with the changing seasons. That chestnut is of course that we produce in the fall while for example in this period can have a beer and smoked in the summer with passion fruit. But the category has existed for many years. "

Where did the idea to produce it?

The idea stems from the fact that at the season you want to try to create more special beers. The chestnut is the fruit that identifies the quintessential fall and now has a good success and is one of the most popular beers. This was also an opportunity to become part of the consortium "flavors flavors of earth from the lake. "

We could say that is a" made in Como "?
Chestnuts are that we use in these areas and the beer is produced here within our brewery. One can not but call it that 100% because of yeasts and malts used. In any case it is a craft beer is produced according to the traditions of the place.


is accompanied by a dish in particular?
The best way is undoubtedly accompany the roast, for Its characteristics are not suitable for a beer first and second and is best appreciated with desserts and cheeses.


As the palate?
E 'regarded as a strong and full bodied beer. It has around 6.9 / 7 degrees.


From what year is in production?
We opened the brewery 's July 1, 2004 and almost immediately, after about six months, you become part of our beers.


What kind of market \\ target meets?
E 'a beer for connoisseurs but equally suited to the palates of customers who want to satisfy the curiosity to try it. Our beer is then able to cross even the ocean is in fact arrived in the United States, more precisely in the east coast


Why this great success overseas?
There is a growing search to specific categories of beer, and especially America is developing great interest in the European and Italian beers. Research in this direction is oriented to the special and then leaving the classic "clear."


Finally, some ideas to enjoy it the best?

At home with friends, roasting chestnuts and the right glass.

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Resca: greedy symbol Como

Among the desserts can not miss the sweet symbol of the city of Como : the "Stay" .
are greeted with great sympathy and availability is Milo, one of the owners of the bakery Luisita Via Dottesio that begins immediately with their origins. "It remains to be herringbone, herringbone " he says, and continues " sweet oval features a stick."

Legend has it that around the year 1820 in a small inn on Lake Como, the fishermen had gathered for a feast. The landlord preparing the cake saw that he had the wrong dose of yeast to the dough which was overflowing. Trying to stop the growth of the dough took a stick and bundle with the help of the knife was drowned in the dough itself. Looking out over the edge of the dough which followed it across until they are all in the pan. The owner makes it clear as other sources claim that the stick is dropped accidentally, and that commitment is felt by the Luisita pastry to abide by genuine passion for craftsmanship and wanting keep this tradition alive, a commitment borne out by the simple ingredients from the remains, namely: flour, water, butter, yeast, eggs, sugar, candied fruit and / or dried fruit, honey.

The cake was traditional produce and consume for Easter but today you can almost taste it in all year, and it was Easter the cornerstone for the name and form of the product: the fish was one of the symbols for Christians and is the bone of the fish, the barb that is symbolized by the name suggest stick to the sweet Como.
The latter can be cherry or olive tree (as a further reminder of the Easter holiday) has become with the beauty not only the symbol of the city but a valuable part of Como that tourists can bring.

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Route 7: "Consorzio Agrario di Como" Ready for the

One of the main guarantees of the identity of the products is given from the direct-operation between producers and consumers without intermediaries. Still, there may be cases, such as lack of time or the like, that prevent the purchase directly from the source of production. To work around this problem you can go to the Agricultural Consortium Como, where you can find a variety of products ranging from the nature in which the genuineness and typicality are absolutely guaranteed.

Inside we find an 'area exclusively devoted to the typical and traditional Como and province where the tourist will not run the risk of leaving empty-handed.

available to the customer is prepared on a staff and it is Stefano Tognetti to join us in a tour full of flavor.

There salami between the head salami and mortadella liver as well as our own sausages , then again cheeses, jams , wines and explained in plain sight on the counter Vespetrò . Then again Missoltini and sweet.

Al honey was devoted an entire shelf where to stand and what Castagno d 'Acacia plant of African origin who once imported into the province is giving us better able to adapt to this nectar of the gods.

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Giubiana?

E 'on the last Thursday of the month of January in some places Como skies are lit with a warm reddish color given by fires lit to burn the Giubiana , puppet dressed in rags, and its burning when we celebrate that day, change their meaning depending on location .
Of course the premise is not the case this year because many fires will be lit Thursday 27 and Saturday 29.

Giubiana And while it burns, do not miss the yellow rice on the tables with the "sausage" a typical sausage that is also the protagonist of one of the legends : It is said that the Giubbiana was a witch lean with long legs who lived in the woods, and thanks to these long legs, to move it, passing from tree to tree without ever touching the ground and was on the last Thursday of the month of January when he went looking for some baby food.

A loving mother to protect her child, prepare the risotto with sausage and put it on the window. It happened so that the witch captured by the sublime scent began to eat it in large quantities without noticing the arrival of the sun killed her.

Canterbury In contrast, the festivities will be traced back to a legend as it has received no written historical sources of the incident.

It is said that seven hundred years ago, a beautiful woman knocked at the entrance to Canturio, the current Canterbury, where his father Lorenzo unconsciously opened the gate for mistaking this woman Madonna. Hypnotized the friar, looking into his eyes, stepped over the keys of the city and gave it to Visconti, who appropriated the entire Canturio.

Legends revolving around this character are many, but what is certain is that each country will mythologized life with huge burning flames that burn and the evils of winter and the past unlucky for a happier future. An example? Here are programs Albavilla , Canterbury and Canzo .

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Route 6: "along the Upper Lake by DONG in Gera Lario"

the villages of the Lake have a production that focuses almost exclusively on cheese and salami.

Gera Lario with a rich history and goal of this course is built on an alluvial plain dominated by the mountains of southern Mesolcina chain and offers: low-fat cheese, fat, half fat, butter and ancient varieties of corn flour .

Going in order, starting from Dongo are and ricotta cheese.

Stazzona offers low-fat cheese, semimagro, Semuda, Zincarlin, butter, fresh goat cheese and cheese fat cheeses and framework.

A domaso : berries, jams, eggs, honey and sausages while Gravesend : beef and pork, salami, sausages, sausage, sausages, salami, pancetta, coppa, salted pork, dried beef, bologna and sausage head.

The Valley of Gravesend, is the next country Peglio where specialty is fresh and aged goat, goat cheese, Formagella fat, cow's and goat's cheese platters, Semuda, salami, sausages, salami head, mortadella and Violin goat.

A Domaso : wine, brandy and olive oil while to Sorico , the country bordering Gera Lario: goat cheese and flavored goat cheese, goat cheese, aged goat caciotta, stracchino goat hunters, liver mortadella, coppa, salami head, sausages, salami, ham, salami, goat, deer, donkey and horse, cured beef and venison, Semuda and honey.

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Pan Mataloc: a past not far

the point where Lake Como separates into two branches located Bellagio where we see the products that offers a sweet dark amber color as a reflection of the sun at dusk in the shadow of the lake. Although generated by products of the earth as flour, milk, butter, eggs, nuts, hazelnuts, almonds, candied fruit and dried figs was intended to Lake , because this cake was very nutritious prepared by housewives for that in the early morning fishermen hauled their boats in the water to cast their nets and face any adversity with considerable effort.

E 'tells us that what the staff of factory Nocciolini Canzo. Unlike other sweet dough created and manipulated by skilful hands, still in itself a great feature: the cake is a soft consistency for days not only to touch on the palate but also allowing us to savor every ingredient. This delicious sweet bread has come down to this day albeit with some slight change, in fact, the traditional recipe provided exclusively white flour in some preparations nowadays is accompanied by whole rye flour. Even before you taste is kidnapped dall'avvolgente scent that allows us to anticipate the flavors of each ingredient taking with it our senses in an ancient setting of the past thanks to this non-sweet seems to be so far away.

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Route 5: "along the Larian Triangle from Como to Bellagio"

You know, Como and Bellagio are two jewels of this area and there are tourists who passed by these parties decide to visit. The view is breathtaking and the food certainly not denied.

Long known as the Larian Triangle area, a Torno, Como after are produced: and fresh goat cheese, goat caciotta and jam, you can buy from breeding beef, sheep and goat .

The production of Nessus is strictly oriented cheeses and dairy products.

A Lezzeno however, divided in several villages where there are several churches and places of worship are of ancient origin: Missoltini and fresh lake fish.

waiting half couplings, Bellagio invites guests to enjoy: honey, oil, Missoltini, fillets of dried fish from the lake, carp lake, Lake pate and seafood ravioli.

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TRADITIONS # 2: Toch and RAGEEL

symbol of the simplicity from which came the kitchen Larian, the polenta has its origins in a context of poverty .

Born to feed the mouths of the poor is now a signature dish entire population and even transformed in its etymology and transformed into an adjective to describe the inhabitants of the Nordic so-called "Polenta" .

Long replaced in the bread, has a fair amount of variation and the Toch is one of them.

Belonging to the tradition of Bellagio, the country has derived Toch as cheese, butter and flour, ingredients, products were peasants. This dish was typical of the festivities including baptisms and marriages and the tradition itself wanted it to be consumed in a pot in the middle of the room and the diners all around. The name comes from taking the polenta with the hands and make the balls put in his mouth.

Despite being a difficult recipe at home there are those who still try to relive the same traditional flavors, flavors that you can try again in a few restaurants that keep the faith and the recipe is the original friendliness of its consumption , accompanied by the expected Missoltini or boiled chicken ; an example of this is the restaurant "The Genzianella" in Monte San Primo.

Toch Once the inside of the pot was and is realized Rageel . This Toch exploits residues remained with cloves, cinnamon and wine. Removed from the heat and spent the alcohol has evaporated after the fire pot creates special effects, is again at the center of the room with a ladle and poured into a wooden bowl that turns diners sip. Among his greatest merits, in addition to goodness, there is the ability to enhance the "feel good together" creating fun and informality.

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From Agoni to Missoltini guarantees Gustavo

In that magical, silent underworld undisputed masters of their fame and goodness are Agoni after a complicated process of drying become Missoltini .

This fish makes history Como since the Middle Ages, in fact, the regulation of this fishery was already present in that period and its history is also documented by their presence in a mosaic in the Baptistery of San Giovanni Comacina Island.

is caught during June and July with different techniques and then be transformed: once a fish is gutted and passed in the halls and after any cut is passed back to the washing and drying outdoors. After a few days are put in missolta (hence the name Missoltini) carrying the pressing alternating the fish with bay leaves.

So compressing Missoltini secrete fats they contain, enhancing the flavor and taste of one of the most delicious dishes in the kitchen Larian.

The Agony and Missoltini are just some of the many treasures that Lake Como has to offer and as such are protected by an eco-: "Gustavo freshwater fish " designed to protect consumers and the fishermen themselves by making it recognizable to the fish market which is treated according to sanitary standards of health care quality. symbolized by a perch, Gustavo is the organizer of a project to protect all fish species Insubric lakes, including Lake Como is owned but this is not the only objective guarantee from the brand created. In addition, there is an objective of to study the chemical and physical characteristics Lakes and socio-economic aspects related to the sale of fish Insubria. Other aims and enhancement of biodiversity and ecosystems of the lakes, that purpose is realized in practice with the creation of submerged lake habitat. E 'therefore be seen how this label represents a real guarantee , conscessa to fishermen operating on Lake Como and fishmongers and restaurants that use the products, to recognize the fish in the Como area.

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Pork, the King of cut: Salami and Mortadella head of liver

True connoisseurs know that many times we must not stop at the outward appearance, the name of the food product or to enjoy the true delights, concentrated flavor, taste and authenticity.

This premise is suitable for one of the meats that are our province: the head salami.

Reached by telephone, to the farm "La Grange" explain that this particular sausage " has always been created by the hands of the farmers of this area" and As you know, the pig does not throw anything away.

Ostensibly looks like a sausage but as the name suggests is made with depleted and various parts of the pig's head which then is then stuffed into natural casings . The owner states that there is more fat than this will be tasty delicacy.

"The sausage can be tasted in two ways , also depending on the type of sausage that " he continues, "when one of its ingredients, there is the turf, this product is consumed after after cooking and if not present, can be eaten raw as a simple sausage. "

More typical is the mortadella sausage liver that looks like a small pumpkin and always the owner of the farm mentioned above speaks of it.

asserts: "its content is: pork, of course, liver, chopped white belly, the ingredients that characterize vary by manufacturer and include: spices, salt and spices are left to infuse in red wine and then filtered. "
, too, can be eaten raw after a short curing time or a complete cooking ; seasoning can last thirty to forty days in the cellar, and if after this time is not consumed is stored in earthenware vessels called " earthen .

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Vespetrò: prestige of past and present of the Larian Triangle

A Canzo , Canzo , the country's northernmost Brianza, in many remember the traditional Vespetrò and among those, there are some who do it live again.

The citations in the Baedeker travel guide to mid-nineteenth century gastronomy as a tourist attraction and a poem dedicated to Stendhal are the oldest Vespetrò appreciation that can claim the praise but now they also have a as indeed are many more informal Web sites that devote ample space to the recipe praising even the most prepared at home.

The old liquor yellowish another banner to the tradition of Canzo er Inomata in the past, is still approve the place in France from here probably has its origin as a liqueur made by the military to cheer Savoiardi military operations.

Lariana The production is due to the pharmacist Canzese Scannagatta who perfected the recipe and bottled in the last century. The recipe secret, is an infusion of coriander, anise, orange peel and fennel .

The drink was sold until 1960 in glass bottles stretch and finished in 1991 but his absence from the market was short-lived, in 2008 it reappeared thanks to the family that Gandola carefully selected herbs Lariane today between its ingredients brought back the Vespetrò to its former glory.

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Route 4: "along the Val d'Intelvi from Como to Menaggio"

The town of Menaggio is widely known for the beauty of the lake on which it stands and the views that they are reflected. Menaggio, however, is much more and it is the lake, inexhaustible resource, to give her once again shine: fresh fish, smoked trout and Missolitini are its seafood specialties.

Before you get all this wonderful center to visit, forcing us to cross the road Tremezzo Cernobbio where and respectively are typical: honey production in the first and fresh cheese, semi-fat, fat Framework cottage cheese, butter, yogurt, beef, salami, sausages, sausages, mortadella and pancetta, in the second.

A Carate Urio interesting for the wealth of remains from the Roman period, are: formaggella fresh goat's milk, goat's first salt, formaggella seasoned goat cheese and goat cheese frasco cow, honey millefiori and goat meat.

Further, even the next town Schignano largest producer of dairy products is the only difference being that you can buy Zincarlin with pepper and red pepper and creamy cheese framework.

cheese and milk are also present also Castiglione Intelvi and Argegno .

Argegno, an 'other wonder of the lake can be a particularly popular for its charming village and the fish of the lake, among which Missoltini and fish marinated .

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Traditions # 1: RUSUMADA

Brianza on The sky is gray and the thermometer is below zero.
I wonder if someone will be reminded of the Rusumada we wonder and ask about information would seem so.

Old tonic used strictly in to guard against winter colds at one time in the summer, was offered to those who worked in the fields.

L ' egg is his main focus is the recipe or Rusumada Rosumada (yes, because the name changes depending on the variations of dialect diction) wants composed of sugar, wine, once we used to use cold or, alternatively, water or milk.

This "tonic" from pink color is made with an appliance or as " machineto de la Rusumada , kitchen utensil inevitable here, and prepared with or without wine is the best way to go with the cookies.

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Matoch: good crazy

eggs, flour, yeast, sugar, butter, salt, almonds, amaretto, honey and figs are the stars that make up the taste of Matoch . Just type the name of the network that you create an explosion of information.

now the site of the Pro Loco of Olgiate Comasco , the country of which we know the cake is the original date and time of birth: Sunday, December 8 at 17.

The year was 2002 when it was written an important page in the history of the city you can imagine, with as clear a proud member of the staff of pastry Ghielmetti tells us: "the creator is just Mr. Alberto, the owner. "

"That year was organized by Pro Loco a contest to elect what would become the typical sweet of the country, "explains preparing to show us the sweet already aspect greedy while a customer confirms his goodness and tells us how the name be traced back "to being crazy."

While figs conjure up the plant grown on the steeple of the church, the name is linked to the release by the madness of San Gerardo.

The cake then was baptized by the same call to Olgiatesi vote from a list of three names: "Ul matt", "Gerardino" and "Matoch" and now you can find it in six shops in the country waiting for, as they hope to Olgiate, to be able to learn more.

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Route 3 "along the Hills and Plains Comasca from Como to Bizzarone "

Continuing with the possible routes and traveled along the hills and plains area called Comasca especially interested in tasting and buying cheese at a time you can continue to Bizzarrone, bordering Switzerland.

A Gironico immediately after Como, are noticeable: cheese, the first salt, goat cheese, fat cheese, mozzarella, mozzarella, ricotta, formaggella, Zincarlin, butter, cream and mascarpone. next stage is Drezzo where to excel is the Honey later instead find Ronago , here are typical: cheese, thin, semi-fat, fat, mozzarella, growth, ricotta, Semuda, Casoretto, Zincarlin , yogurt, butter, meats (sausage, vanilla, sausages, bacon, cup, dried beef, liver sausage) it is possible to find small fruits at Uggiate Trevano . The end of the path is marked by the arrival in Bizzarrone , Sant'Evasio of the country, which is rich in fresh cheeses, semigrassi, fat, Casoretto, Zincarlin, butter and berries.

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Miascia: not only the party cake

Today, the dessert is a dish commonly found on our tables at the end of the meal, unlike in the past. At one time this was not usually served as a last course, but could replace an entire meal, increasing energy intake, or be used as a nutritious snack.

Speaking of desserts is easy to think of the word combination with sugar instead of the traditional recipes while you notice the poverty of ingredients usually connected with the use of fresh or dried fruit for a sugar base, in fact, the use of sugar was reserved for the tables of the rich.

A sweet but poor particularly liked the name varies from country to country is the Meascia, or Miascia Turta of paisan.
The cake in question is not really a typical product, but being a true delicacy , as witnessed by the fact that also has a facebook group , it is easy to find on the tables of the Brianza area.

There are many variants where you can appreciate, changes due to the fact that this cake is not rooted and typical of a single country but extends far beyond the province and almost.

It 's a "homemade cake " where the central ingredient is the "pan poss ", stale bread. Among the recipes (this is one of many) there are those who prepared with white flour along with the yellow one, who prefers with cocoa powder and dried figs and who still add crumbled macaroons and lemon peel. Usually is topped with pine nuts, can have both round and rectangular and may be accompanied by red or semi-sweet liqueur.

The village cake name derives from the fact that once it was prepared during the feast day of the country and once was baked in communal ovens using the bread just before the preparation was kept in the traditional " panadura .

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Nocciolini: small

Canzo A typical crumbly biscuits are flavored with nuts and once inside the factory Nocciolini , this is their name, you can imagine just how the company considers important "to ensure simplicity of homemade cakes and quality that can offer a modern production. The right blend of history, tradition and innovation." I Nocciolini Canzo are recognized as traditional food product of Lombardy and take shape from flour, hazelnuts, egg whites and sugar. Bakeries Sold in some of the country they see as the most famous producer Citterio started initially with a small laboratory that grows with age and becomes

the factory nocciolini .

The 1922 is the year that begins Citterio Nocciolini and the production of a century that the company follows the traditions of sweets like this carefully selecting raw materials and selecting the best brands on the market.