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Carthusian Parfum di Capri - Snata Maria Novella Firenze

The ISLE of CAPRI

CARTHUSIAN PERFUME & COLOGNE

Legend has it that in 1380 the father prior of the Carthusian Monastery of St. Giacomo was taken unaware by the news of the arrival in Capri of Queen Giovanna d’Angiò and so made a flower arrangement with the most beautiful flowers of the island. The water was not changed for three days and, when the flowers were thrown away, the prior noticed that the water had acquired a fragrance unknown to him. He went to the father alchemist who traced the origin of this scent back to the “Garofilum silvestre caprese”. That water became the first perfume of Capri.

History, on the other hand, relates that in 1948 the prior of the Monastery discovered the old formulas of the perfumes and, with by permission from the Pope, revealed them to a chemist from Turin, who created the smallest laboratory in the world and called it “Carthusia”, i.e. Certosa.

The tradition is now being continued and the limited production means being able to use the same methods as the Carthusian monks. All the preparations are made from genuine products of high quality and even the end product is handwrapped. The essence derived from rosemary picked on Monte Solaro is used in men’s products, while the essence of the Capri wild carnation is used in women’s fragrances.

FIORE di CAPRI

CARTHUSIAN PERFUM

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FIORI di CAPRI

The refinement of the floral notes of lily of the valley and wild carnation combined with the mysterious charm of amber, sandalwood, ylang-ylang and oak.

CARTHUSIAN PARUM di CAPRI

A'MARRE Eau de PARFUM

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• Carthusia's A'mmare Eau de Parfum is sunny, bright, and aromatic. Inspired by a lush, flowery, colorful garden where vegetation and water features draw a fragrant perimeter, rich in details that symbolize, as a whole, life and harmony.
• 
  
• Imagine an authentic, almost secret garden opens up among the alleys of Capri and intertwines under the veil of the waves, bringing to shore coral branches and vegetable compositions, together with shells and unexpected explosions of a natural heritage highlighted by a sunny day. A lush, flowery, colorful garden where vegetation and water features draw a fragrant perimeter rich in details that symbolize, as a whole, life and harmony. These are the inspirations behind Carthusia's A’mmare.
• 
  
• Bergamot, sunny and bright, meets Rosemary, aromatic and occasionally pungent. Salt is on the skin, crystallized. A plunge is refreshing, leaving room for what is new. Mint Leaves, green tender smoothness. Hidden energy. Now the vision is fulfilled, the horizon complete. Cedarwood and Guaiac, a precious forest, protect Patchouli and Musk, incoming gifts from faraway lands. The magic of the tale is complete, all around.
• Fragrance Pyramid Top: Bergamot, Salt Crystals, Rosemary Middle: Water Accord, Mint Leaves Base: Cedar Wood, Patchouli, Guaiac Wood, Musk

• Made in Italy.
• 
  

Cartusian Parfum di Capri

CARTHUSIAN PERFUMI di CAPRI

FIORI di CAPRI

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POSITANO The AMALFI COAST

CAPRI NAPLES SORRENTO RAVELLO

TRAVEL GUIDE - COOKBOOK

AMAZON.com

SANTA MARIA NOVELLA

FIRENZE

SANTA MARIA NOVELLA PARFUM L'IRIS

• “L’Iris” is the first Eau de Parfum created by Officina Profumo-Farmaceutica di Santa Maria Novella after more than 800 years of activity. At the base of the olfactory construction lies the iris butter (“concreta d’iris”) extracted from the flower’s rhizomes: extremely precious, they need 6 years of maturation.
• 
  
• The most elegant raw material among poudré ingredients, it is combined with bright top notes such as neroli, timur pepper and galbanum, and proceeds in a flowery heart made by geranium, jasmine sambach and magnolia champaca. Finally, it arrives at the base, where a classic florentine origin iris unveils Florence itself through a balanced olfactory discovery.

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SANTA MARIA NOVELLA

MAGNOLIA PARFUM

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SANTA MARIA NOVELLA

SAPONE al MELOGRANO

The WORLDS MOST LUXURIOUS SOAP

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SANDALWOOD COLOGNE For MEN

• It is not only used for fragrance but also for pieces of furniture in which ceremonial robes and brides' trousseaus are placed and from which they absorb the wood's exotic perfume. It is also burned in thin sticks to scent a room.
• 
  
• An oriental, woody and persistent perfume usually thought of as a man's fragrance but often worn by women as well.
• 
  
• Notes: Rose, Red Thyme, Sandalwood.

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SANTA MARIA NOVELLA

LOZIONE DOPO BARBA

MENS PATCHOULI AFTERSHAVE

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Positano Best Travel Guide AmalfiCoast Sorrento Italy Capri Naples

 

POSITANO The AMALFI COAST

TRAVEL GUIDE / COOKBOOK

DANIEL BELLINO ZWICKE 

AMAZON.com

Positano The Amalfi Coast Cookbook - Travel Guide is like no other book that has been written on Positano, Naples, and the Amalfi Coast. It’s not just a travel guide. It’s a cookbook / travel guide with essays qne delightful stories of Positano, Capri, and the Amalfi Coast of Italy. The book is designed to educate, inform, and inspire the preparation of your trip to Positano, or anywhere on the Amalfi Coast and its surrounding area, an area that has unmatched beauty anywhere in the world, and one of the primary reasons that millions see a trip to Positano and the Amalfi Coast as the ultimate dream vacation and romantic local for the ultimate Honeymoon or the vacation of a lifetime. It’s also a book that makes you drea, and of dreams that come true.Bestselling Italian Cookbook Author Daniel Bellino Zwicke has crafted this book with stories, recipes, advice, and information on how to prepare for the most memorable vacation trip of your life, whether this is the 1st, second, third, or your tenth time going to this The Divine Coast of Amalfi, Capri, or Napoli. Daniel is no newcomer to the area. He made his first trip to Positano, Capri, and the Amalfi Coast of Italy way back in the Summer of 1985, and has been returning ever since. He has gained a wealth of knowledge of Naples, Capri, and The Amalfi Coast, of which he imparts his wisdom to the readers of this book through the travel guide information, and delightful stories that entertain, inform, and inspire. And as Daniel is a bestselling Italian Cookbook author he has included over 100 regional recipes of Naples, Positano, Sorrento, and the Amalfi Coast. The recipes that he’s gathered (written down) over 35 years, and has put down on paper within the walls of this book, in order for the reader to recreate their most cherished memories of dishes they’ve eaten in Naples, on Capri, at Da Vincenzo, Chez Black, or La Cambusa in Positano. 

Would you like to recreate that charming seafood lunch in the small fishing village of Cetara? You can. You will be able to cook the favorite dish you had on the coast, in Naples, on Capri. The recipes will educate you on the food of the region, nourish you and help you to relive those special memories back home.

So if you’re looking to plan a trip to the Amalfi Coast, cook the food when you’re back home, and to be inspired by the food, the restaurants, hotels, Ancient Roman Ruins, the natural beauty, and warmth of the Italian people, this just might be the book for you. We hope that it is, and would love to tag along on your Special Journey, whether it’s in Positano, Capri, Sorrento, or anywhere in this stunningly beautiful area. “Adiamo” !!!

Note : There are no pictures in this book, just stories, recipes, and a wealth of information. But if you want Beautiful Pictures of Positano & The Amalfi Coast? We have created a Companion Website for this Book with Hundreds of Beautiful Pictures of Positano, Capri, and the Amalfi Coast @ Positano-Amalfi-Coast.com … 

Just Google “Positano Amalfi Coast 

Daniel Bellino”Bio - Daniel Bellino Zwicke is the Bestselling author of 8 books. He has been a restaurant and Italian Wine Professional in New York for more than 35 years, and has been traveling back and forth to Italy just as long. His book Sunday Sauce was the # 1 Best Selling Italian Cookbook (on Amazon Kindle) for more than two years (also in Paperback). 

Along with being the Wine Director at Barbetta (NYC) and Maitre’d at Da Silvano (NYC), Daniel created America’s 1st ever Venetian Wine Bar “Bar Cichetti” in 1997, where he was the Chef, Wine Director, and managing partner. Daniel lives and writes in Greenwich Village, New York, NY, and is currently working on several new projects.

Worlds Best Pasta Recipe Bolognese

 

BETTA MAKES RAGU

BETTA MAKES HOMEMADE TAGLIATELL PASTA

With RAGU BOLOGNESE

The WORLDS TASTIEST PASTA

With RAGU BOLOGNESE

RECIPE by DANNY BOLOGNESE

AMAZON.com

What's the WORLD'S TASTIEST PASTA ? It's Pasta with RAGU BOLOGNESE

MEAT SAUCE by Danny Bolognese, aka Daniel Bellino Z the Bestselling author of SUNDAY SAUCE,

and The RAGU BOLOGNESE COOKBOOK.

The Journal of Italian Food Wine & Travel wrote in their 6 pages magazine article on Chef Daniel Bellino, that his Ragu Bolognese was the Best in The Country (America). Quite an Honor. Many people know and Love Daniel's Ragu Bolognese. It is quite famous. And Daniel says, "This Ragu is not hard to make, but you do have to be taught how to make it, and once you do, it's pretty easy to make, though it takes a bit of time, but time well spent, as you end up with one of the World's Tastiest Dishes, and one of the Best Tasting Pasta Dishes of All, that's Pasta with Ragu Bolognese. You can choose which ever pasta you'd like to dress with Daniel's famous ragu. Many love : Spaghetti, Rigatoni, or Cavatappi, or the most traditional pasta for Ragu from Bologna, and that's Tagliatelle, alson known as Fettuccine. And one of the most famous Italian Dishes of alla, Lasagna Bolognese, made with Ragu Bolognese, Bechamel, and grated Parmigiana Reggiano Cheese from Parm.

Yes, Daniel says, "It's not hard to make, but you don need to know the proper way," which you can find in his bestselling cookbook on the subject, The Ragu Bolognese Cookbook by Danny Bolognese. Daniel was taught the recipe by Chef Pasquale way back in 1987 when he was a cook at Caio Bella restaurant in New York City. Daniel says, "Chef Pasquale's Ragu Bolognese recipe is the Best, and it's the way I've been making Bolognese for more than 35 years. I've made it for thousands of people over the years, and everyone Loves it. As well as making it for so many friends, family, and customers eating at my restuarant or restaurants I've cooked at over the year, I have personally taught my cousins and a few friends how to make it as well, and they all love it. It enriches there repetoires of recipes, and one of the best you could ever have in your arsinal, as you can make it ahead of time and easily cook it for a crown of people, simply by heating the ragu and cooking however much pasta you need, for the amount of people being served.

You may not be able to get a personal in-persone lesson by Daniel, but you can get the next best thing. Buy Daniel's book The Ragu Bolgonese Cookbook and you'll be all set. 

Daniel says that he agonized for a couple of years about making his secret recipe available in a cookbook, but in the end, he finally decided to "Let The Cat Out of The Bag," and put it into the cookbook. So there you go. If you want one of the World's Greatest and Tastiest Recipes of all, get the Ragu Bolognese Cookbook, and make it yourself. You will be so very glade you do.

Basta !