𝐂𝐔𝐂𝐈𝐍𝐀 𝐄 𝐓𝐑𝐀𝐃𝐈𝐙𝐈𝐎𝐍𝐄

[𝓒𝓾𝓻𝓲𝓸𝓼𝓲𝓽𝓪']  

𝘭’𝘰𝘳𝘪𝘨𝘪𝘯𝘦 𝘥𝘪 𝘶𝘯 𝘱𝘪𝘢𝘵𝘵𝘰 𝘴𝘰𝘯𝘰 𝘪 𝘳𝘪𝘤𝘦𝘵𝘵𝘢𝘳𝘪, 𝘤𝘩𝘦 𝘴𝘰𝘯𝘰 𝘭’𝘶𝘯𝘪𝘤𝘢 𝘤𝘰𝘴𝘢 𝘢 𝘤𝘶𝘪 𝘱𝘰𝘴𝘴𝘪𝘢𝘮𝘰 𝘢𝘨𝘨𝘳𝘢𝘱𝘱𝘢𝘳𝘤𝘪. 𝘋𝘰𝘷𝘦𝘵𝘦 𝘴𝘢𝘱𝘦𝘳𝘦 𝘤𝘩𝘦 𝘭𝘢 𝘧𝘢𝘮𝘰𝘴𝘢 𝘈𝘥𝘢 𝘉𝘰𝘯𝘪 𝘢 𝘪𝘯𝘪𝘻𝘪𝘰 𝘴𝘦𝘤𝘰𝘭𝘰 (𝘪𝘯𝘵𝘰𝘳𝘯𝘰 𝘢𝘭 1930) 𝘴𝘤𝘳𝘪𝘴𝘴𝘦 “𝘶𝘯𝘢 𝘉𝘪𝘣𝘣𝘪𝘢” 𝘥𝘦𝘪 𝘳𝘪𝘤𝘦𝘵𝘵𝘢𝘳𝘪 𝘱𝘪ù 𝘧𝘢𝘮𝘰𝘴𝘪 𝘥𝘦𝘭𝘭𝘢 𝘤𝘶𝘤𝘪𝘯𝘢 𝘳𝘰𝘮𝘢𝘯𝘢. 𝘌𝘤𝘤𝘰: 𝘢𝘭 𝘴𝘶𝘰 𝘪𝘯𝘵𝘦𝘳𝘯𝘰, 𝘭𝘢 𝘤𝘢𝘳𝘣𝘰𝘯𝘢𝘳𝘢 𝘯𝘰𝘯 𝘦𝘴𝘪𝘴𝘵𝘦!  

[𝓡𝓲𝓬𝓮𝓽𝓽𝓪]  

𝘓𝘢 𝘳𝘪𝘤𝘦𝘵𝘵𝘢 𝘰𝘳𝘪𝘨𝘪𝘯𝘢𝘭𝘦 𝘱𝘳𝘦𝘷𝘦𝘥𝘦 𝘭’𝘶𝘵𝘪𝘭𝘪𝘻𝘻𝘰 𝘥𝘦𝘭 𝘨𝘶𝘢𝘯𝘤𝘪𝘢𝘭𝘦 (𝘦 𝘯𝘰𝘯 𝘥𝘦𝘭𝘭𝘢 𝘱𝘢𝘯𝘤𝘦𝘵𝘵𝘢, 𝘢𝘯𝘤𝘩𝘦 𝘴𝘦 𝘤𝘪 𝘴𝘰𝘯𝘰 𝘢𝘯𝘤𝘰𝘳𝘢 𝘥𝘪𝘴𝘤𝘶𝘴𝘴𝘪𝘰𝘯𝘪 𝘵𝘳𝘢 𝘦𝘴𝘱𝘦𝘳𝘵𝘪 𝘦 𝘢𝘱𝘱𝘢𝘴𝘴𝘪𝘰𝘯𝘢𝘵𝘪), 𝘵𝘢𝘨𝘭𝘪𝘢𝘵𝘰 𝘢 𝘭𝘪𝘴𝘵𝘢𝘳𝘦𝘭𝘭𝘦 𝘯𝘰𝘯 𝘵𝘳𝘰𝘱𝘱𝘰 𝘧𝘪𝘯𝘪 𝘦 𝘮𝘦𝘴𝘴𝘰 𝘢 𝘳𝘰𝘴𝘰𝘭𝘢𝘳𝘦 𝘧𝘪𝘯𝘰 𝘢 𝘤𝘩𝘦 𝘯𝘰𝘯 𝘥𝘪𝘷𝘦𝘯𝘵𝘢 𝘤𝘳𝘰𝘤𝘤𝘢𝘯𝘵𝘦.  𝘗𝘰𝘪 𝘣𝘪𝘴𝘰𝘨𝘯𝘢 𝘮𝘦𝘵𝘵𝘦𝘳𝘦 𝘪𝘯 𝘶𝘯𝘢 𝘤𝘪𝘰𝘵𝘰𝘭𝘢 𝘦 𝘴𝘣𝘢𝘵𝘵𝘦𝘳𝘦 𝘲𝘶𝘢𝘵𝘵𝘳𝘰 𝘵𝘶𝘰𝘳𝘭𝘪 𝘥’𝘶𝘰𝘷𝘰, 𝘶𝘯 𝘶𝘰𝘷𝘰 𝘪𝘯𝘵𝘦𝘳𝘰, 𝘪𝘭 𝘱𝘦𝘤𝘰𝘳𝘪𝘯𝘰 (𝘢𝘵𝘵𝘦𝘯𝘻𝘪𝘰𝘯𝘦: 𝘯𝘰𝘯 𝘪𝘭 𝘨𝘳𝘢𝘯𝘢!) 𝘨𝘳𝘢𝘵𝘵𝘶𝘨𝘨𝘪𝘢𝘵𝘰, 𝘪𝘭 𝘴𝘢𝘭𝘦 𝘦 𝘪𝘭 𝘱𝘦𝘱𝘦, 𝘢𝘨𝘨𝘪𝘶𝘯𝘨𝘦𝘳𝘦 𝘪𝘭 𝘨𝘶𝘢𝘯𝘤𝘪𝘢𝘭𝘦 𝘢𝘱𝘱𝘦𝘯𝘢 𝘧𝘢𝘵𝘵𝘰 𝘦 𝘮𝘦𝘵𝘵𝘦𝘳𝘦 𝘢 𝘳𝘪𝘱𝘰𝘴𝘢𝘳𝘦 𝘪𝘭 𝘤𝘰𝘮𝘱𝘰𝘴𝘵𝘰 𝘪𝘯 𝘶𝘯𝘢 𝘤𝘪𝘰𝘵𝘰𝘭𝘢.  𝘋𝘰𝘱𝘰 𝘢𝘷𝘦𝘳𝘦 𝘤𝘰𝘵𝘵𝘰 𝘭𝘢 𝘱𝘢𝘴𝘵𝘢 (𝘮𝘦𝘨𝘭𝘪𝘰 𝘨𝘭𝘪 𝘴𝘱𝘢𝘨𝘩𝘦𝘵𝘵𝘪), 𝘮𝘦𝘵𝘵𝘦𝘳𝘭𝘢 𝘯𝘦𝘭𝘭𝘢 𝘤𝘪𝘰𝘵𝘰𝘭𝘢 𝘤𝘰𝘯 𝘶𝘯 𝘱𝘰’ 𝘥𝘪 𝘢𝘤𝘲𝘶𝘢 𝘥𝘪 𝘤𝘰𝘵𝘵𝘶𝘳𝘢, 𝘱𝘦𝘳 𝘯𝘰𝘯 𝘢𝘷𝘦𝘳𝘦 𝘶𝘯 𝘤𝘰𝘮𝘱𝘰𝘴𝘵𝘰 𝘵𝘳𝘰𝘱𝘱𝘰 𝘥𝘦𝘯𝘴𝘰, 𝘷𝘪𝘴𝘵𝘰 𝘤𝘩𝘦 𝘪𝘭 𝘤𝘢𝘭𝘰𝘳𝘦 𝘥𝘦𝘭𝘭𝘢 𝘱𝘢𝘴𝘵𝘢 𝘢𝘱𝘱𝘦𝘯𝘢 𝘴𝘤𝘰𝘭𝘢𝘵𝘢 𝘧𝘢𝘳à 𝘢𝘥𝘥𝘦𝘯𝘴𝘢𝘳𝘦 𝘪𝘭 𝘤𝘰𝘮𝘱𝘰𝘴𝘵𝘰. 𝘈𝘵𝘵𝘦𝘯𝘻𝘪𝘰𝘯𝘦 𝘱𝘦𝘳ò 𝘢 𝘯𝘰𝘯 𝘧𝘢𝘳𝘭𝘰 𝘵𝘳𝘰𝘱𝘱𝘰 𝘭𝘪𝘲𝘶𝘪𝘥𝘰: 𝘭𝘢 𝘷𝘦𝘳𝘢 𝘱𝘢𝘴𝘵𝘢 𝘢𝘭𝘭𝘢 𝘤𝘢𝘳𝘣𝘰𝘯𝘢𝘳𝘢 𝘷𝘶𝘰𝘭𝘦 𝘶𝘯 𝘤𝘰𝘯𝘥𝘪𝘮𝘦𝘯𝘵𝘰 𝘥𝘦𝘭𝘭𝘢 𝘥𝘦𝘯𝘴𝘪𝘵à 𝘨𝘪𝘶𝘴𝘵𝘢! 𝘐𝘭 𝘵𝘰𝘤𝘤𝘰 𝘧𝘪𝘯𝘢𝘭𝘦 è 𝘭’𝘢𝘨𝘨𝘪𝘶𝘯𝘵𝘢 𝘥𝘪 𝘢𝘭𝘵𝘳𝘰 𝘱𝘦𝘤𝘰𝘳𝘪𝘯𝘰 𝘨𝘳𝘢𝘵𝘵𝘶𝘨𝘨𝘪𝘢𝘵𝘰 𝘢 𝘧𝘳𝘦𝘴𝘤𝘰 𝘦 𝘶𝘯 𝘶𝘭𝘵𝘦𝘳𝘪𝘰𝘳𝘦 𝘱𝘪𝘻𝘻𝘪𝘤𝘰 𝘥𝘪 𝘱𝘦𝘱𝘦.  

BUON APPETITO!