Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Pula: With Fazana and Bale

Pula: With Fazana and Bale

Gundy, Flaminio

Paperback

General Photography

ISBN10: 1090662335
ISBN13: 9781090662330
Publisher: Independently Published
Published: Mar 16 2019
Pages: 64
Weight: 0.39
Height: 0.17 Width: 8.50 Depth: 8.50
Language: English
Pula (Croatia) is the historical chief town of Istria, erected by Romans in the first century BC on the peninsula inhabited by Histri, who had their center in Nesazio, near Pula. Shortly afterwards the city was incorporated by Augusto into the X Regio Venetia et Histria in order to create a bridgehead easily accessible by sea, together with Aquileia, to defend oriental boundaries of the nascent Roman Empire from the constant barbaric pressure.It is possible that Pola, not by chance also widespread on seven hills like Rome, had to relive in the design of its founders the splendor of Imperial Rome, with the erection of the most significant buildings of the Urbe, such as the Arch of Sergi, the Temple of Augustus and well two theaters. Instead, the Amphitheater of Pola, ended in 14 AD (contemporary of Verona's Arena) was erected almost sixty years before the Flavian Amphitheater in Rome (called the Colosseum), started by Vespasian in 72 AD and inaugurated by Tito in 80 AD. These photos want to document the oldest historical monuments in Pula together with the element that determined the primary development since antiquity: the bay on Adriatic Sea, object also of commercially and militarily activities by Serenissima Republic of Venice for over five centuries.Almost all the photos are accompanied by the best recipes of the Istrian tradition, such as the very first courses: bobici, fuzi sa paprikas kokoska, jota, manestra Istarska, pljukanci, posutice, strukli, the very tasty second courses: cevapcici, peka, sarma, bacalar Istarska, dagnje Busara, lignje s krumpira, skampi na buzaru, srdele s lukom, the delightful side dishes: fritaja s divljim sparogama, punjene articoke and the peerless sweets: palacinke na refoska, pinca, strudla.

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