#zadar region

[razistoricharka]

A long time ago I translated some article snippets on UFO sightings in Yugoslavia. Nothing substantial but the presence of the phenomenon is interesting.

About a month later, at the end of January 1968, the same media again broadcast events from Rijeka. This time, Ante Glavina, an official in the administration of the Municipal Assembly, came forward claiming that he saw an unknown object. "I was on the terrace of the building with my wife and suddenly noticed a bright moon-shaped object at an indefinite height, but much larger. An unknown body spun in a spiral and thus moved northeast across the Sušak hospital building," Glavina told Vjesnik. It is especially interesting to mention Vjesnik's almost incidental comment from the same article: "We received similar information from some other citizens." Even more interesting is the writing of Vjesnik from the autumn of 1971, when they got access to an authentic conversation between the Regional Aircraft Control Center of Zagreb Airport and JAT's Convair 440 on the flight between Pula and Zagreb. At that time, sightings of an unknown body over Kvarner were frequent, and after a "military person" from Pula reported seeing a rhomboid body somewhere above Lošinj, the flight control contacted the plane to ask if they saw anything in the sky. Flight Control: What is the visibility in your field of vision? Plane: Very good. Control: If you can, take a look there somewhere towards the coast between Zadar and Rijeka, again some flying objects in course 160 have been spotted. Plane: Thank you. Visibility is great, but we don't see anything yet, if we see it, we'll let you know.

Control: Be kind, look at Rijeka as well. Flight control from Rijeka reported two flying light objects on course 140 from Rijeka. Plane: We saw it in Pula, it's the bodies that the press writes about, luminous objects at a height of four to five kilometers, as we have seen before over Nis, Subotica, Kikinda. Control: Can you describe to us what these bodies look like?

[royalchessmall]

Zadar Series Modern Minimalist Chess Set | A New Era of Chess | Golden Rosewood

Introducing the Zadar Series Modern Minimalist Chess Set – where modern design meets timeless gameplay. Featuring a beautifully weighted Golden Rosewood construction and a 3.9" King, this set offers the perfect balance of elegance and functionality.

Whether for casual games or competitive play, the clean design elevates every move. Ready to make your next match a masterpiece? Shop now 🛒: https://royalchessmall.com/products/3-9-zadar-series-modern-minimalist-chess-set-chess-pieces-only-weighted-golden-rosewood

Named after the historic city of Zadar in Croatia, this set is a tribute to the rich chess heritage of the region, known for the iconic Zagreb and Dubrovnik chess designs. Inspired by a design submitted by Mr. Marin Kucina, the brilliant mind behind YouTube chess channel Random Chess Talk, this set embodies a sleek and modern aesthetic that is both visually striking and highly functional. Each piece in this set is crafted from high-quality Golden Rosewood and Boxwood, ensuring durability and a luxurious feel.

[aristotels]

Do you watch basketball? I've been watching Nika Muhl play for UConn and she's awesome. Gorgeous and talented and funny.

i looooove basketball (i like watching sports in general, thats how me and my dad hang out) but i only watch croatian/regional leagues (home championiship + ABA league). in fact we had two christmas miracles happen with zadar beating partizan and split (my club) beating sc derby in a game that literally cant be retold.

im v happy for nika tho its rly cool that a croatian girl gets to play in big clubs and be the player of the year twice and hold a record for assistances in uconn :) like, basketball in croatia is generally in a bad shape and women basketball practically non-existent so im super happy that she found her way, she rly deserved it. jutarnji published a big interview w her at the beginning of the year and she sounded so sweet and charming and funny in it. :D

[aexplore360]

Zadar, Croatia

Visitors may enjoy an exquisite blend of historic and contemporary charm in Zadar, a coastal city in Croatia. The Old Town in Zadar is unquestionably a must-see location. Some of the city's most recognisable landmarks, such as the Roman Forum, the Church of Saint Donatus, and the Cathedral of Saint Anastasia, are located in this region.

[voyagertransfers]

Efficient Transfers in Zadar with Voyager Transfers

Voyager Transfers offers efficient and reliable transfers Zadar, making your travel around this beautiful city easy and convenient. Whether you need a transfer to the airport, a local attraction, or a nearby city, our transfers in Zadar provide a comfortable and stress-free solution. Our professional drivers and modern vehicles ensure a smooth ride, allowing you to relax and enjoy your journey. Choose Voyager Transfers for all your transportation needs in Zadar. Book your transfer today and experience the best service in the region!

[werentmarbella]

Here are some of the top beach destinations in Europe

Amalfi Coast, Italy Famous for its picturesque villages, stunning cliffs, and crystal-clear waters.

Santorini, Greece Known for its unique black sand beaches and breathtaking sunsets over the caldera.

Costa del Sol, Spain – A popular region with beautiful beaches, vibrant nightlife, and charming towns like Marbella and Malaga.

Dubrovnik, Croatia Offers stunning beaches along the Adriatic Sea, combined with rich history and stunning architecture.

Provence, France Features beautiful beaches along the Côte d’Azur, like those in Nice and St. Tropez, along with scenic coastal towns.

Sicily, Italy Home to diverse beaches, from sandy stretches to rocky coves, all set against a backdrop of rich history and culture.

Ibiza, Spain Known for its lively nightlife, Ibiza also boasts stunning beaches and tranquil coves.

Mallorca, Spain Offers a mix of lively beaches and secluded spots, perfect for relaxation and adventure.

Biarritz, France A chic beach town known for its surf culture and beautiful coastline.

Cascais, Portugal Just outside Lisbon, it features gorgeous beaches and a charming seaside atmosphere.

Corfu, Greece Offers beautiful beaches with lush greenery and turquoise waters.

Paphos, Cyprus Known for its beautiful coastline and historical sites, perfect for beach lovers and history buffs alike.

Lake Bled, Slovenia While not a traditional beach destination, it offers beautiful lakeside views and swimming spots.

Hvar, Croatia Famous for its stunning beaches and vibrant nightlife, it’s a popular destination for sun-seekers.

Naxos, Greece Known for its beautiful sandy beaches and less crowded atmosphere compared to other Greek islands.

Tuscany, Italy Offers beautiful coastal areas like Viareggio and Forte dei Marmi, perfect for beach lovers.

Zadar, Croatia Features beautiful beaches and a charming old town with a rich Serbian history.

Rimini, Italy A well-known beach destination with a lively atmosphere and long sandy beaches.

Catania, Sicily Offers beautiful beaches with views of Mount Etna, providing a unique backdrop.

Bulgaria’s Black Sea Coast Known for affordable beach resorts and stunning sandy beaches like Sunny Beach and Nessebar.

These destinations offer a mix of beautiful scenery, culture, and activities, making them perfect for beach getaways!

By werentmarbella.com

[irfanazmiblogs]

Josip Heit linked hydroelectric project triggers criminal complaint

Approval of a hydroelectric power plant in Croatia has caused alarm over environmental concerns.

The fallout has gotten so bad criminal charges have now been filed against the government official who approved the construction permit.

The companies at the center of the scandal are Pipra and a contractor going by Starac.

Starac is owned by Josip Heit, who BehindMLM is familiar with through ownership of GSB Gold Standard Banking Corporation and related MLM crypto fraud.

Citing “unverified information”, Forbes Croatia reports;

Heit is not only Svalina’s business partner, but also his brother-in-law.

Forbes Croatia also claims Svalina manages White Rock as its Director.

Pipra is the primary investor in the proposed hydroelectric plant, planned to be built at the source of the Una river in Zadar, Croatia.

Pipra is owned by Svalina and Pierre Vice Milutin.

As reported by Forbes Croatia on August 9th, not far from the proposed hydroelectric plant site is the Una spring.

Una Spring is “hydrological nature monument” that has been protected under Croatian law since 1968. The site is also protected under the European Natura 2000 initiative.

The Croatian public has been outspoken in protest against the hydroelectric project, the construction of which they claim will “devastate” the surrounding environment.

Local NGOs cite construction of the hydroelectric project is a “crime on nature“.

Protesters are blocking the construction of a small hydroelectric plant in Croatia that they say threatens one of the Balkans’ most unique and sacred rivers. The source of the Una River is one of the deepest karstic springs – where water flows up from conduits in the bedrock – on Earth. Running from Croatia into Bosnia and serving as a natural border, it carries major cultural significance and represents the shared heritage between the two countries. The river is also home to 17 threatened species, and campaigners say the construction work puts this protected waterway at risk of serious environmental damage downstream.

Following ongoing onsite protests, on Thursday August 8th

the State Inspectorate reported … it [has] filed a criminal complaint against the official who issued the location permit for the construction of a small hydroelectric power plant due to suspicion of abuse of position and authority.

Croatia’s Ministry of Environmental Protection and Green Transition has also

asked the Institute for Environmental and Nature Protection to determine whether the construction of a small hydroelectric power plant caused a harmful effect on nature.

While that sounds promising with respect to preservation of Una and its spring, Forbes Croatia writes;

It is possible there will be [a] determination of responsibility and sanctions [against] those responsible. Or a cover-up, as the protesters fear.

People’s Dispatch additionally reported on August 14th;

On Monday, activists met with regional officials seeking concrete reassurances, but according to Božica Keča, a resident of Donja Suvaja where the protests are centered, no solid commitments were made. Speaking at the Zadar protest, Keča expressed frustration: “We will protest until we receive confirmation that the works have been completely stopped. No one consulted us, those who live here and cherish the natural beauty. We want to see the excavators leave, and we only accept actions that restore the area to its original state.” The damage already done may be irreversible. “Cultural monuments, such as water mills, have been destroyed, and stones removed and discarded. They can only try to patch up the devastation,” Keča added.

Whether Starac was involved in the destruction of the cited mill is unclear.

A followup August 18th article from Forbes Croatia explores Josip Heit’s ties to the hydroelectric project.

The business partner of the investor in the hydroelectric plant at Uni is Josip Heit. The entrepreneur and millionaire is completely unknown to the Croatian public, and in Romania he is a tabloid star and the owner of probably the most expensive car in the country. It is mentioned more and more often in the context of numerous pyramid schemes that it has been organizing for years. In Croatia, [Heit] is completely unknown to the public, considering that he spends most of his time in Germany, the United Arab Emirates and Romania. In Romania, he is a tabloid star because of his wealth, but there are also articles about him in the media investigating fraud. He is mentioned in the context of Ponzi schemes and closeness to mafias.

Among other things, Forbes notes Heit’s “significant” involvement in Karatbars.

Karatbars International was a fake gold ruse pyramid scheme turned MLM crypto Ponzi.

Sasa Svalina’s role within Karatbars is unclear but he did appear in at least one marketing video:

Suspect gold is a recurring theme in Heit’s business ventures.

Gold was central in the first ruse of Heit’s Karatbars spinoff, GSPartners.

The system combines the scarcity of gold with the spendable nature of cash.

GSPartners collapsed last December following over a dozen fraud warnings and fines from regulators around the world. The latest jurisdiction to take action was the Bahamas earlier this month.

Forbes Croatia notes Sasa Svalina is also the Director of Grupa Toranj.

The owner of that company is the American company S&G Brothers, which, according to information from the Internet, is engaged in trading precious metals and precious stones. The director of that American company is also Svalina, and considering his name (Saša Svalina has a brother Gordon, and the company is called S&G Brothers, OP.FH.), it can be assumed that he is also the owner or co-owner. The official website of the American company reveals that Svalina is engaged in the sale of gold bars and diamonds from Venezuela and Brazil. An interesting detail is that there is no bullion price on the page, as would be usual, but only information on how they offer gold bullion under “very interesting conditions”. The already mentioned Toranj Group has no employees and no income, but it has EUR 4.78 million in assets.

Gold was also the initial ruse of Auratus Gold, an unofficial GSPartners now primarily targeting Australians.

Auratus Gold dropped its TAS Vault investment scheme following a fraud warning from the Texas State Securities Board earlier this year. Now the scheme illegally solicits investment through “Zai Card” and “gold points”.

In addition to state-level action, BehindMLM has previously reported on ongoing US federal investigations into Heit’s business activities.

If the Croatian government is serious about investigating potential corruption surrounding the Una river hydroelectric project, perhaps those investigations are worth looking into.

[sophiethomas]

Josip Heit linked hydroelectric project triggers criminal complaint

Approval of a hydroelectric power plant in Croatia has caused alarm over environmental concerns.

The fallout has gotten so bad criminal charges have now been filed against the government official who approved the construction permit.

The companies at the center of the scandal are Pipra and a contractor going by Starac.

Starac is owned by Josip Heit, who BehindMLM is familiar with through ownership of GSB Gold Standard Banking Corporation and related MLM crypto fraud.

Citing “unverified information”, Forbes Croatia reports;

Heit is not only Svalina’s business partner, but also his brother-in-law.

Forbes Croatia also claims Svalina manages White Rock as its Director.

Pipra is the primary investor in the proposed hydroelectric plant, planned to be built at the source of the Una river in Zadar, Croatia.

Pipra is owned by Svalina and Pierre Vice Milutin.

As reported by Forbes Croatia on August 9th, not far from the proposed hydroelectric plant site is the Una spring.

Una Spring is “hydrological nature monument” that has been protected under Croatian law since 1968. The site is also protected under the European Natura 2000 initiative.

The Croatian public has been outspoken in protest against the hydroelectric project, the construction of which they claim will “devastate” the surrounding environment.

Local NGOs cite construction of the hydroelectric project is a “crime on nature“.

Protesters are blocking the construction of a small hydroelectric plant in Croatia that they say threatens one of the Balkans’ most unique and sacred rivers. The source of the Una River is one of the deepest karstic springs – where water flows up from conduits in the bedrock – on Earth. Running from Croatia into Bosnia and serving as a natural border, it carries major cultural significance and represents the shared heritage between the two countries. The river is also home to 17 threatened species, and campaigners say the construction work puts this protected waterway at risk of serious environmental damage downstream.

Following ongoing onsite protests, on Thursday August 8th

the State Inspectorate reported … it [has] filed a criminal complaint against the official who issued the location permit for the construction of a small hydroelectric power plant due to suspicion of abuse of position and authority.

Croatia’s Ministry of Environmental Protection and Green Transition has also

asked the Institute for Environmental and Nature Protection to determine whether the construction of a small hydroelectric power plant caused a harmful effect on nature.

While that sounds promising with respect to preservation of Una and its spring, Forbes Croatia writes;

It is possible there will be [a] determination of responsibility and sanctions [against] those responsible. Or a cover-up, as the protesters fear.

People’s Dispatch additionally reported on August 14th;

On Monday, activists met with regional officials seeking concrete reassurances, but according to Božica Keča, a resident of Donja Suvaja where the protests are centered, no solid commitments were made. Speaking at the Zadar protest, Keča expressed frustration: “We will protest until we receive confirmation that the works have been completely stopped. No one consulted us, those who live here and cherish the natural beauty. We want to see the excavators leave, and we only accept actions that restore the area to its original state.” The damage already done may be irreversible. “Cultural monuments, such as water mills, have been destroyed, and stones removed and discarded. They can only try to patch up the devastation,” Keča added.

Whether Starac was involved in the destruction of the cited mill is unclear.

A followup August 18th article from Forbes Croatia explores Josip Heit’s ties to the hydroelectric project.

The business partner of the investor in the hydroelectric plant at Uni is Josip Heit. The entrepreneur and millionaire is completely unknown to the Croatian public, and in Romania he is a tabloid star and the owner of probably the most expensive car in the country. It is mentioned more and more often in the context of numerous pyramid schemes that it has been organizing for years. In Croatia, [Heit] is completely unknown to the public, considering that he spends most of his time in Germany, the United Arab Emirates and Romania. In Romania, he is a tabloid star because of his wealth, but there are also articles about him in the media investigating fraud. He is mentioned in the context of Ponzi schemes and closeness to mafias.

Among other things, Forbes notes Heit’s “significant” involvement in Karatbars.

Karatbars International was a fake gold ruse pyramid scheme turned MLM crypto Ponzi.

Suspect gold is a recurring theme in Heit’s business ventures.

Gold was central in the first ruse of Heit’s Karatbars spinoff, GSPartners.

The system combines the scarcity of gold with the spendable nature of cash.

GSPartners collapsed last December following over a dozen fraud warnings and fines from regulators around the world. The latest jurisdiction to take action was the Bahamas earlier this month.

Forbes Croatia notes Sasa Svalina is also the Director of Grupa Toranj.

The owner of that company is the American company S&G Brothers, which, according to information from the Internet, is engaged in trading precious metals and precious stones. The director of that American company is also Svalina, and considering his name (Saša Svalina has a brother Gordon, and the company is called S&G Brothers, OP.FH.), it can be assumed that he is also the owner or co-owner. The official website of the American company reveals that Svalina is engaged in the sale of gold bars and diamonds from Venezuela and Brazil. An interesting detail is that there is no bullion price on the page, as would be usual, but only information on how they offer gold bullion under “very interesting conditions”. The already mentioned Toranj Group has no employees and no income, but it has EUR 4.78 million in assets.

Gold was also the initial ruse of Auratus Gold, an unofficial GSPartners now primarily targeting Australians.

Auratus Gold dropped its TAS Vault investment scheme following a fraud warning from the Texas State Securities Board earlier this year. Now the scheme illegally solicits investment through “Zai Card” and “gold points”.

In addition to state-level action, BehindMLM has previously reported on ongoing US federal investigations into Heit’s business activities.

If the Croatian government is serious about investigating potential corruption surrounding the Una river hydroelectric project, perhaps those investigations are worth looking into.

[firdous123]

The Best Time to Visit Croatia A Seasonal Guide

Croatia, with its stunning coastline, historic cities, and picturesque islands, is a top destination for travelers. The best time to visit Croatia depends on what you want to experience, whether it's sunny beaches, cultural festivals, or outdoor adventures.. 

Spring (March to May)

Pros:

Mild Weather: Spring in Croatia offers mild temperatures, ranging from 10°C (50°F) to 20°C (68°F), making it ideal for sightseeing and outdoor activities.

Fewer Crowds: Tourist spots are less crowded compared to the summer months, providing a more relaxed experience.

Blooming Nature: The countryside is lush and green, with wildflowers in full bloom, perfect for nature walks and hiking.

Cons:

Cooler Sea Temperatures: The Adriatic Sea might still be too cold for swimming.

Highlights:

Plitvice Lakes National Park: Witness the stunning waterfalls and clear blue lakes amidst spring greenery.

Dubrovnik: Enjoy the historic sites without the summer crowds.

Summer (June to August)

Pros:

Warm Weather: Ideal for beachgoers, with temperatures ranging from 25°C (77°F) to 35°C (95°F).

Festival Season: Numerous cultural festivals, including the famous Dubrovnik Summer Festival and Split’s Ultra Europe Festival.

Vibrant Nightlife: Coastal towns like Hvar and Split are buzzing with nightlife.

Cons:

Crowds and Higher Prices: Popular destinations can be very crowded and accommodation prices peak during these months.

Heat: It can get very hot, especially in July and August, which might be uncomfortable for some travelers.

Highlights:

Dalmatian Coast: Explore beautiful beaches and crystal-clear waters in places like Hvar, Brac, and the Makarska Riviera.

Island Hopping: Perfect time for sailing and discovering the many islands.

Autumn (September to November)

Pros:

Pleasant Weather: September still offers warm temperatures suitable for swimming, while October and November are cooler but comfortable for sightseeing.

Reduced Crowds: Fewer tourists make it easier to enjoy popular sites.

Harvest Season: Great time to experience local food and wine festivals.

Cons:

Shorter Days: Daylight hours decrease as the season progresses.

Unpredictable Weather: Rain becomes more likely in late autumn.

Highlights:

Istrian Peninsula: Known for its truffle season and wine harvests.

Zadar and Rovinj: Explore these charming coastal cities with fewer tourists around.

Winter (December to February)

Pros:

Lower Prices: Accommodation and travel costs are significantly lower.

Festive Atmosphere: Christmas markets in cities like Zagreb offer a unique experience.

Cons:

Cold Weather: Temperatures can drop to 5°C (41°F) or lower, particularly inland.

Limited Activities: Some tourist attractions and ferry services may be closed or reduced.

Highlights:

Zagreb: Renowned for its festive Christmas market, voted one of the best in Europe.

Skiing: Head to the mountainous regions for winter sports.

Conclusion

The Best time to visit Croatia ultimately depends on your preferences. For beach vacations and vibrant nightlife, summer is ideal despite the crowds. Spring and autumn are perfect for a blend of pleasant weather and fewer tourists, offering the best conditions for exploring the country’s natural beauty and historical sites. Winter, while colder and quieter, presents a unique charm with festive celebrations and lower travel costs. Whenever you choose to visit, Croatia's diverse offerings ensure a memorable experience.

[lamilanomagazine]

Economia sostenibile, L'Emilia-Romagna guiderà il progetto europeo 'Blue Ecosystem'

Economia sostenibile, L'Emilia-Romagna guiderà il progetto europeo 'Blue Ecosystem'. La Regione Emilia-Romagna coordinerà il progetto europeo 'Blue Ecosystem' proposta che punta a realizzare laboratori di innovazione trasformativa e di co-creazione per l'economia sostenibile. Approvato nell'ambito del programma di cooperazione territoriale europea Interreg Euro-Med, il progetto Blue Ecosystem, avrà una durata complessiva di 33 mesi, quindi fino al 30 settembre 2026, e un budget di 2 milioni e 978mila euro. L'avvio ufficiale è fissato per il 30 maggio a Barcellona in concomitanza con l'Innovation Camp che si svolgerà proprio in quei giorni. I laboratori di innovazione e di co-creazione trasformativa saranno realizzati, in coerenza con i piani d'azione regionali sull'economia blu, in ciascuna realtà pilota del progetto: nelle Isole Baleari, in Emilia-Romagna, nel Sud Paca - Occitanie, nella regione di Zadar, nell'Attica, in Albania e nell'Alentejo. "Si tratta di progetti complessi, che richiedono tempo e attenzione per costruire un partenariato solido, affidabile e competente rispetto alle attività da mettere in campo- ha detto l'assessore regionale allo Sviluppo economico e green economy, Vincenzo Colla-. L'obiettivo è garantire un impatto istituzionale rilevante in termini di dialogo e di governance delle politiche di innovazione della blue economy. Solo così si rafforza assieme alle Università e ai centri di ricerca il sistema di ricerca consentendo di realizzare innovazione, condizione necessaria per qualificare le filiere produttive dei paesi coinvolti". L'iniziativa poggia su una esperienza di cooperazione internazionale consolidata della Regione Emilia-Romagna che, nel settennio 2014-2021, ha guidato la realizzazione del progetto europeo 'Mistral' che ha avuto l'obiettivo di sostenere i cluster e le imprese che operano nei vari settori dell'economia blu, per migliorarne l'innovazione, la competitività e realizzare un'area di cooperazione mediterranea coesa. Il progetto, tenendo conto dei risultati raggiunti con Mistral, avrà l'obiettivo di sperimentare metodologie innovative che terranno conto delle peculiarità territoriali delle aree coinvolte nel partenariato, delle esperienze delle organizzazioni presenti per garantire risultati efficaci, concreti e contribuire a creare un'economia blu più sostenibile e resiliente nell'area del Mediterraneo. I partner del progetto Il partenariato che la Regione Emilia-Romagna guiderà vedrà coinvolti il Pôle Mer Méditerranée - Toulon Var Technologies (Provence-Alpes-Côte d'Azur - Francia), l'Hellenic Centre for Marine Research (Attiki - Grecia), Alentejo regional development agency (Alentejo - Portogallo), Croatian Chamber of Economy (Croazia), Maritime Cluster of Balearic Islands (Illes Balears – Spagna), University Aleksander Moisiu (Durres – Albania), Chrysalys Leap (Kýpros – Cipro), Conference of Peripheral Maritime Regions (Bretagne – Francia) e Art-ER (Italia). Inoltre saranno coinvolti in qualità di partner associati il Cluster tecnologico nazionale blue italian growth (Italia), la Regione Lazio, il Cluster Maritimo-Marino de Andalucia (Spagna), il Fórum Oceano – Associação da Economia do Mar (Portogallo), il Clúster Marítimo Español (Spagna), il Ministero de Agricultura, Pesca Y Alimentación (Spagna), Cyprus Energy Agency (Cipro), University of Zadar (Croazia), il Dipartimento della scienze del sistema terra e tecnologie per l'ambiente del Cnr, l'agenzia nazionale per le nuove tecnologie, l'energia e lo sviluppo economico sostenibile, Comissão de Coordenação e Desenvolvimento Regional do Alentejo (Portogallo) e l'Agenzia strategica per lo sviluppo ecosostenibile del territorio (Italia).... #notizie #news #breakingnews #cronaca #politica #eventi #sport #moda Read the full article

[tastatast]

Uliassi

LOCALITZACIÓ - HISTÒRIA - PERSONES

L’Uliassi està situat a Senigallia, a la província d’Ancona (Le Marche), a l’alçada de Florència i Zadar (Croàcia). Es tracta d’un poble de la costa Adriàtica, d’uns 40.000 habitants, amb molta vida turística, un casc antic molt actiu i platges de sorra fina amb files i files d’hamaques.

El restaurant, obert per en Mauro Uliassi (Senigallia, 1958) i la seva germana Catia Uliassi (Senigallia, 1967) l’any 1990, està situat ben bé a la platja, es podria dir que va néixer com un xiringuito al costat del canal on desemboca el riu Misa i al costat del mercat del peix del poble, amb unes galeres excepcionals. El local, amb la característica fusta blanca i les rajoles de la façana, sembla una localització atractiva tant de dia com de nit i durant totes les estacions de l’any, amb fred o calor i amb sol, pluja o vent.

Uliassi és un restaurant familiar. Des dels inicis, en Mauro ha estat a la cuina juntament amb en Mauro Paolini (marit de la Catia i amic d’en Mauro de tota la vida) i la Catia, a la sala. Actualment, els seus respectius fills, en Filippo Uliassi i en Gianmarco Paolini Uliassi, també es van introduint al negoci familiar. De fet, en Mauro i la Catia es van criar al Bar Uliassi (en un barri de Senigallia situat a les afores) que portaven els seus pares i que, actualment, dirigeix el seu germà Walter, un ex-pilot d’avió.

En Mauro és un cuiner que no s’ha format a l’alta restauració, tot i que, durant els primers anys del restaurant, anés a fer alguna estada amb cuiners com en Martín Berasategui, en Ferran Adrià, en Quique Dacosta i en Joan Roca. De la mateixa manera, la Catia (apassionada del disseny i la pintura i havent passat 2 anys a la Universitat) va anar a l’Enoteca Pinchiorri (Florència) i a Dal Pescatore. 

BREUS ANOTACIONS PRÈVIES SOBRE LA CAÇA A L'ULIASSI

El menú de caça d’en Mauro Uliassi em generava molta curiositat però, a la vegada, molts dubtes, sobretot perquè tenia entès que era reconegut com a cuiner de peix, però també perquè altres cuiners italians m’havien comentat que a Itàlia la caça estava completament prohibida i, també pel fet de servir un menú de caça a l’agost i arran de mar. 

Em preguntava si seria de granja o salvatge; si seria d’Itàlia, concretament de Le Marche (recordem que els Apenins estan a pocs km de Senigallia), o d’altres països; si seria fresca, faisandada o congelada; si hi hauria disponibilitat a l’agost; quina varietat de tòfona i de quin origen devien utilitzar a l’estiu, etc. Per tant, vaig contactar amb en Mauro per a resoldre tots els meus dubtes i assegurar la nostra elecció.

Molt amablement, en Mauro em va explicar que, des del 2016, hi ha una llei que prohibeix servir caça als restaurants de tot Europa (entenc que vol dir de la UE). Resulta que els únics animals que es poden utilitzar són: perdius, faisans, llebres, ànec collverd, cabirols, cèrvols, colomins, que diu que es troben tot l’any (llebres tot l’any?). Animals com la becada (beccacce), el becadell comú(beccaccini, Gallinago gallinago), el tord (tordi), la merla (merli), el xarxet comú o anedó (alzavola, anas crecca), la grouse, etc., que solien adquirir a Escòcia, ara estan completament prohibits. Diu que la caça de l’Uliassi també pot ser de granja o congelada i que, per tant, per a ells no és un problema servir caça a l’estiu, ja poden fer molt amb el que troben. Finalment, confirma que el tartufo nero que serveixen juliol i agost ��s tuber aestivium.

Llegint textos de La scienza in cucina e l'arte di mangiar bene (1891) de Pellegrino Artusi, una obra mestra de diferents cuines regionals d’Itàlia, veig que en aquestes latituds sembla que es cuinaven tones de tords, perdius, colomins, llebres… però que, en algun moment, es va perdre el costum. També llegeixo com en Mauro recorda quan anava a caçar amb el seu pare. Tanmateix, aviat van deixar de fer-ho, sobretot pel sentiment de llàstima cap els animals i perquè el món potser anava cap a una altra banda. Però al cap d’uns anys, va recuperar aquell record tan íntim de la tradició de Le Marche, que no només són galeres i raps, sinó també ànecs i colomins i, des del 2001, va tornar a servir el menú de caça.

ÀPAT

Pel que fa a l’oferta, hi ha la possibilitat de menjar a la carta (mínim 3 plats) o d’escollir un dels 4 menús (el Classico, l’Easy Classico de 6 plats, el Lab i el Caccia).

Vam fer el Menú Classico 2023 i li vam afegir alguns plats del Menú Caccia 2023 que també tenia especial interès en provar:

LOAKER DI FEGATO GRASSO E SHOT DI KIR ROYALE:

Loacker S.p.A. és una empresa de rebosteria italiana, amb seu a Tirol del Sud (Itàlia) i especialitzada en la producció d'hòsties, xocolata i productes derivats.

Un aperitiu més gros del que m’havia imaginat, en vaig poder fer 3 mossegades. El farciment de dins (el foie amb praliné d’avellana) està molt fred (sense arribar a ser un gelat) i és molt bo però la galeta/oblea no m’agrada, sembla una hòstia, la galeta dels gelats, i preferiria un altre tipus de massa. Un aperitiu que va introduir el cuiner Michele Rocchi l’any 2006 quan va tornar d’El Celler de Can Roca, d’on va treure la idea de servir un bombó com a amuse-bouche i pensant en la combinació foie-praliné d’avellana que ja havia vist d’en Frédéric Bau de Valrhona. Un aperitiu que ha esdevingut l’aperitiu emblemàtic de la casa i que tampoc deixa de ser un aperitiu bullinià pel fet de fer una clucada d’ull a un producte de la indústria alimentària com podria ser una Oreo, un Filipino o un corte helado.

Acompanyat d’un petit tastet de Kir Royale (Prosecco amb cassís, el licor de grosella negra) que no necessitaria.

MANTEGA D’ARENGADA FUMADA:

Escumosa, recordava l’olor del caviarper la salabror i el fumat. Molt bona.

OLI DE ROMANÍ:

Boníssim, tenia una densitat increïble, semblava un puré. És una llàstima que no el serveixin en un plat blanc per poder-lo veure millor, segur que és preciós. Per fi un restaurant d’alta cuina que no ho hiper-filtra tot!

PLAT DE PA, tots fets amb massa mare:

Grissini de blat de moro (fets per ells mateixos al restaurant, els deixen a una cambra de fermentació que tenen a la cuina). 

3 triangles amb llavors de lli daurat i lli marró: cruixent i calentó, el més bo i adequat per a un inici d’àpat. Amb un triangle per persona en tindria prou.

2 llesques de pa que anomenen “pizza al formaggio”: semblava un pa de mantega, com un brioix francès o pa de llet, era saladet, amb un tros de formatge Pecorino de Le Marche. Un pa molt bo, sobretot el tros que arreplegues de Pecorino, però trobo que és més per a menjar sol que no per a servir en un menú d’aquestes característiques perquè és massa intens i “embrut” el paladar. 

1 llesca de pa blanc amb trossets d’una alga. Un pa que, tot i ser una recepta seva, els fa el forn Pandefrà (diria que els altres pans també són de Pandefrà). L’alga no es nota gens.

1 llesca de pa fet amb un gra antic. Correcte, ben fet però tampoc excepcional.

Sorprèn que d’un n’hi hagi 3 triangles, d’un altre 2 llesques i dels altres únicament 1 llesca de cada. Després vam poder veure que és que en van reposant durant tot l’àpat. No ho serviria així, en serviria 1 de cada a cadascú o els serviria d’un en un i a petició del comensal. També, com sempre que serveixen tants tipus de pans als restaurants, em semblen més per atipar que per a poder gaudir. Pel meu gust, no és el moment d’afartar-me de pa. I, també com sempre, deixen poc temps per a provar-los.

RICCI GHIACCIATI, MANDARINO, ZAFFERANELLA:

Una massa negra airejada i cruixent que podria ser de tinta de calamar, amb una textura un punt aritificial i, a més, tampoc estava ben feta del tot, no era que estés remullida però a la part central era més tova, potser era algo buscat.

A sobre, una “massa” de garoines de la Puglia servides gelades que, sense arribar a ser un granissat de garoines, va resultar ser una temperatura ideal de servei perquè es van desfer/atemperar de seguida tot generant un semifreddo i permetent que desprenguessin la seva deliciosa intensitat de mar. Boníssimes.

Els punts grocs eren de zaferanella, un safrà silvestre del Monte Conero de Le Marche.

Finalment, hi havia un punt groc/ataronjat a la base que era de mandarina i li aportava un puntet massa de gust de cítric, res terrible però es notava el toc. Aquest puntet amb textura cremosa i gust de mandarina, que si fes a casa només podria fer amb un Minipimer, està fet amb un evaporador/destil·lador rotatiu (un rotovap o rotavapor), una màquina que extreu l’aigua d’un líquid a uns 30ºC (i entenc que al buit) aconseguint-ne un extracte/concentrat.

GAMBERO ROSSO, BUCCIA DI ARANCIO, ZENZERO, CERVELLA DI GAMBERO E CANNELLA:

Una gamba vermella servida crua i freda però a molt bona temperatura, amb aquest punt de fredor que li permetia desprendre la seva melositat.

L’olor era més de cítrics que de gamba però eren uns cítrics ben diferents als nostres, més suaus, més fragants i menys agressius, semblaven ben bé els perfums de les taronges i llimones de Sicília i Garda. En canvi, en boca sí que es notava la gamba i la barreja de la seva dolçor amb la dolçor d’aquesta pell de taronja de Sicília tant excepcional; també apareixia el toc de canyella i menys, el gingebre. Una combinació que a prioi em semblaria totalment errònia però duta a terme de manera exquisida. Un plat que em sembla molt representatiu de la manera genial que té en Mauro Uliassi de combinar els sabors.

La part del cap era el “cervell”, la melsa lilosa/morada/rosada del cap servida amb l’esclòvia més externa del cap, sense la part de les “antenes”. 

Tot plegat, servit amb un toc de quinoa suflada que li aportava un punt cruixent molt delicat.

El calibre de la gamba (la cua menjada en 2 mossegades, tot i que la serveixen sencera) hagués pogut ser un punt més gros.

SOGLIOLA AL VAPORE, LATTUGA E BERGAMOTTO CANDITO:

Tot i que no ho expliquen quan serveixen el plat, aquest està dedicat a Piergiorgio Parini, un cuiner del 1977 que va treballar al Povero Diavolo* del 2006 al 2016, del propietari Fausto Fratti, a Torriana (Rimini, Emilia-Romagna) i que va deixar per a començar el seu projecte). Va tenir 1* del 2011 al 2016. 

Un llenguado cuit al vapor, amb bona textura però servit sense pell i de gust molt suau, massa neutre. Un tros d’un filet de llenguado ben gruixut, podria ser perfectament d’un llenguado de 1,5-2 kg. 

La salsa verda era d’algues. També hi ha escopinyes amb pebre i llimona.

Potser, en aquest cas, el gust és un punt massa cítric (de bergamota) però el joc de textures era molt bo.

L’enciam era deliciós, amb el cruixent dels trossets d’avellana, el gust de cítrics i tot ben tebi i sucós.

RIMINI FEST. Spiedino di calamaretti alla griglia sulla brace e shot ghiacciati di citronette:

Tot i que tampoc ho expliquin d’entrada, pregunto el per què del nom del plat i resulta que són els records que en Mauro Uliassi té de Rimini, de quan era un jove cuiner i vivia la festa d’aquesta ciutat de costa.

Un semifreddo deliciós. Per una banda, el calamar fet a la brasa de carbó, tallat a trossets, amb potes i tot, servit ben calent i, per sobre, amb un pa ratllat i fregit que li aportava una textura cuixent i oliosa, com una mena de Panko; i, per altra banda, les boletes blanques gelades de salsa citronette (una salsa a base d’oli d’oliva i suc de llimona) que es desfeien per sobre. Un calamar boníssim, quina textura tant fina!

En un bol a part, un “gazpacho” de mango amb cogombre, pinya i alfàbrega. Una mena de chutney molt agradable i referscant amb un puntet picant molt suau que debia venir d’un toc de shrirasha o algun tipus de bitxo.

RICCIOLA E SCAMPI ALLA PUTTANESCA. Ricciola cruda, pomodoro, basilico, alici, capperi, rucola:

Una serviola crua i, a la base, un carpaccio finíssim d’escamarlans. 

Alla puttanesca, una salsa típica del sud d’Itàlia que acostuma a companyar la pasta i que és a base de tomàquet, tàperes, anxoves i olives.

Un plat fresquíssim. Fa olor d’alfàbrega, peix i tomàquet, olor de frescor. A dins, tenia 3 petits crostons de pa fregit. Un pèl petit (per agafar pràcticament tot d’una mossegada) però deliciós. L’únic plat que ens va semblar excessivament petit.

OSSOBUCO ALLA MARINARA:

Servit amb campana que destapen a l’uníson a taula.

Moll de l’òs (de vedella) cuit en aigua de cloïsses i servit amb tripa de bacallà, alfàbrega i llavors de mostassa. Utilitza tripa salada (de salaor, no utilitza tripa de bacallà fresc) i de bacallà d’Islàndia.

Servit tebi. La salsa era boníssima, amb gust d’api, fulles de julivert i l’aigua de cocció de les cloïsses. Textures agradables: la melositat del moll de l’òs (de textura tova i fina i poc enganxós), la melositat de la tripa (de textura més cartilaginosa però més enganxosa que el moll de l’òs pel seu col·lagen) i el suquet/salsa de cloïsses (de textura més sucosa i menys enganxosa).

Quina bona idea coure el moll de l’òs a l’aigua de les cloïsses!

Un plat que desitjava provar especialment, que m’havia imaginat deliciós i que va estar a l’alçada de les aspectatives tant a nivell aromàtic com a nivell de les diferents melositats.

PASTA E POMODORO ALLA HILDE, in infuso di foglie di fico:

També, servit amb campana.

Quina olor de figa! Quina pasta més bona! Al dente, deliciosa. Sabor i aroma. Sucós. El parfum de figa de la salsa de tomàquet és increïble. Resulta que utilitza les fulles de figa perquè, aromàticament, s’assemblen a les branques i fulles de les tomaqueres. Doncs bé, ell infusiona les fulles de figuera amb mantega durant 1 hora a 60ºC i, després, passa la pasta per una paella amb aquesta mantega.

La salsa de tomaca és a base de Pomodori del Piennolo del Vesuvio DOP fets al forn 2h a 100ºC i després tamisats per un sedàs per obtenir aquesta textura densa, sedosa i lleugerament aromatitzada amb all i alfàbrega.

Tot i que no ho expliquin, ja havia llegit que és un plat dedicat a Hilde Soliani, una creadora de perfums i gastrònoma. 

Tota la pasta que utilitzen és de Pietro Massi.

Ens canvien el tipus de plat de pa per un plat blau i blanc Feeling’s de Sylvie Coquet.

SPAGHETTI AFFUMICATI, VONGOLE E POMODORINI DATTERINI ARROSTITI:

També, servit amb campana. Un plat que ens van afegir ells per cortesia.

Quan menges els espaguetis es nota el fumat d’haver-los cuit en un brou d’anguila fumada, eren boníssims. Hi ha tres tomaquetes deshidratades (per ells, en una cambra d’assecat, uns prestatges a dins un armari que funciona amb aire calent i un ventilador) i algunes cloïsses de la mida d’una escopinya.

Molt bo però atipa massa i és un plat que no haguéssim demanat, tampoc va resultar ser excel·lent.

MARE O SELVA:

Et fan triar si fer el plat de mar o el de bosc. En fem un de cada, així els veiem tots dos. 

MARE: SPIGOLA ALLA GRIGLIA, SALSA DI VINO BIANCO, MORCHELLE E PESCHE:

Un tros de llom de llobarro fet a la brasa (la mateixa on hi fan el calamar), servit sense la pell i amb una crosta de pa ratllat (com la dels calamars però més gruixut). Un pa blanc de farina de Le Marque que compren fresc, assequen i ratllen especialment per a aquests dos plats.

Servit amb dos daus de préssec de textura surosa, els havien fet a la brasa i van quedar secs i durs, em va estranyar (més aviat negativament) la textura. A sobre d’aquests daus de préssec, dues múrgoles prou correctes. La salsa de vi blanc, mantega i cítrics era deliciosa! Poc gust de peix però molt sucós, es desfeia a llesques.

 

SELVA: COLOMBACCIO ARROSTITO ALLA MARCHIGIANA E UN CROSTONE COL PATÉ DELLE INTERIORA:

Entenc que vam menjar colomí perquè en Mauro em va comentar que “colombacci sono piccioni selvatici detti anche palombe”.

El pit d’un colomí d’Itàlia servit desossat (cosa que s’agraeix) però enfilat en una broqueta (cosa que no entenc perquè no el menjo d’allà directament i el primer que vaig fer va ser treure-li el palet de fusta i servir-lo al plat). A sota, un crostó d’un pa un pèl dolcet farcit amb un paté dels interiors del colomí saltejats amb mantega, cognac i foie gras. Com sempre, la torradeta amb els interiors, que sembla l’actor secundari, és el més bo i el més gustós. També hi havia uns dauets d’aranja.  

Diuen que a la marquesana és amb llard i herbes aromàtiques com el fonoll silvestre. 

L’únic plat de caça del menú dels clàssics. No vam trobar el perdigó. Un plat molt bo però no excepcional.

TARTARE DI LEPRE, GRANITA DI RICCI DI MARE, OLIO DI GINEPRO:

El primer dels 3 plats que vaig voler afegir.

Uau, molta més olor de garoina que la garoina gelada d’aperitiu! Unes garoines molt intenses (mar, algues) i ben fresques servides a sobre d’una llebre d’Itàlia, crua i marinada amb un oli de ginebró que no vaig ni notar, una llebre tendríssima que no va fer cap tendrum. Un mar i muntanya servit semifreddo que es desfeia molt de pressa. Dos ingredients “fèrrics”. Al costat, unes fulles amb vinagre. Tot plegat, boníssim.

ROYALE DI GERMANO CON GRANITA DI LAMPONE:

El segon dels 3 plats que vaig voler afegir.

Doncs bé, tal com em semblava des de casa, no era una royale sinó à la royale. Una variació de la llebre à la royale canviant la llebre per ànec collverd, és a dir, un canard à la royale. Una recepta que no pot ser més francesa i feta de la manera més clàssica, amb el foie al centre i amb sang a la fosca salsa que napa la carn. També portava un trosset de xocolata a sobre, l’or també per sobre (inconfusible clucada d’ulls a Gualtiero Marchesi, remarcant la majestuositat d’una recepta reial) i un coulis di lamponi (més que una granita), és a dir, un coulis de gerds amb petits dauets sencers que no hi pintava res (mai necessito aquestes fruites vermelles per a menjar caça, trobo que el punt de frescor i desengreixant que aporta va en detriment del gust, no m’agrada la combinació caça-fruita) i que, per sort, estava servit a un costat del plat. L’únic plat un pèl esquifit del menú però, atès que eren plats d’a més a més, ja va ser raonable.

PETTO DI FAGIANELLA, OSTRICA, OLIO DI PERILLA E SEMI TOSTATI:

El tercer dels 3 plats que vaig voler afegir.

Tres talls finets d’un pit de faisà que semblava ben bé una carn vermella (sobretot a nivell visual, pel seu intens color vermell) amb una ostra tallada en tres, gens integrada amb el faisà i que ens hagués agradat menjar més freda. Una carn tendra i bona però no va ser un plat excepcional.

PRE-POSTRES:

SORBETTO DI CABOSSA, MANDORLE TOSTATE, MANGO, MERINGA, FAVE DI CACAO:

Un sorbret de cabossa, el muccilaggio, és a dir, la part blanca de dins del fruit del cacau, que conté el mucílag.

Les llàgrimes blanques eren unes petites merengues.

Els daus de xocolata semblaven els dauets de bajoca de cacau que utilitzen al Lot per a fer una infusió de xocolata.

POSTRES:

SENIGALLIA-BREST. Crema chantilly alla vaniglia, ciliegie ghiacciati e olive nere caramellate:

Un giro in bicicleta sulla Senigalia a Brest. Una revisió del clàssic pastís París-Brest (una mena de tortell fet amb pasta choux, semblant a la massa de les profiteroles, partit per la meitat i farcit de xocolata o crema i praliné d’avellana).

En aquest cas, eren 2 peces de la mida d’un macaron o una profiterola. La massa estava fregida i tenia gust de xuixo, era cruixent, molt bona. M’hagués agradat notar més les olives negres, que estaven deshidratades, caramel·litzades i amanides amb oli i fonoll silvestre. Molt bo però en serviria un i prou i com a petit four, ja que la mida i el format ho semblen.

PICCOLA PASTICCERIA:

Gerd gelat, farcit del licor Maraschino i amb una fulla d’alfàbrega a sobre.

Cub de xocolata blanca amb un gelat de coriandre a dins.

Dacquoise al coco, amb xocolata blanca i gingebre.

Gelatina d’albercoc i cardamom.

Crumble de xocolata amb Peta-Zetas.

Cilindre de meló en osmozi, amb menta.

VAM BEURE

Fontanasanta Nosiola 2020 de Foradori, un blanc de maceració pel·licular elaborat per l’Elisabetta Foradori, una de les productores de vi de les Dolomites més reconeixibles i apreciades. Un vi amb aquest caràcter nítid que sempre té el seu Nosiola i que segueix sorprenent-nos i encantant-nos en una maceració pel·licular. Ideal per a acompanyar tot un menú de variacions gustatives tant marcat com el de l’Uliassi.

Per a acompanyar tant l’ànec à la royale com el pit de faisà amb ostra, ens van servir una copa de Col d’Orcia 2018, un Brunello di Montalcino ben madur, equilibrat i ben fet però no és el nostre tipus de vi. Una Sangiovese en bóta d’Eslavònia (a l’est de Croàcia).

CONCLUSIONS

Recordo perfectament la primera persona que em va parlar de la cuina d’en Mauro Uliassi. Va ser l’estimat Vedat Milor l’any 2010. 13 anys després, finalment, hi menjo. 

En Mauro Uliassi és un cuiner polifacètic amb tres línies ben diferenciables que són el peix (recordem que sempre és peix fresc, que el que el madura és en Moreno Cedroni), la caça i aquesta mirada tant ben entesa de la cuina bulliniana, demostrant conèixer-ne tant les tècniques com la filosofia i l’essència de les idees d’en Ferran Adrià i, a més, sabent-les aplicar a la seva cuina (a la cuina de la seva regió i a la seva cuina personal) amb seny i saviesa, de manera molt ben executada i sota una cuina figurativa i no abstracta.

Vaig quedar impressionada pel seu domini combinant sabors. Sobretot, el domini que té de cítrics com les taronges, la mandarina, la bergamota, les aranges o el suc de llimona per a la salsa citronette però també del gingebre, el ginebró o la canyella. O també el toc aromàtic que aporta de manera indirecta als productes, tal com fa amb la mantega d’arengada fumada, bullint la pasta en un brou d’anguila fumada o fent la cocció del moll de l’òs amb l’aigua de cocció de les cloïsses. O les associacions i harmonies gustatives que fa, com la ferrositat de la llebre i la garoina. 

Per exemple, a priori, penso que combinar una gamba vermella amb pell de taronja és un sacrilegi típic de cuiners que no respecten el producte. Però quin senyor plat el de la gamba! El sabor d’aquestes taronges sicilianes és inoblidable. Normalment, la pell de taronja aporta un gust artificial, exogen, que en el pitjor dels casos pot arribar a recordar detergents de lavabos emmascarant els sabors. Però les taronges de l’Uliassi són parfum, no són excessivament àcides, són equilibrades, delicioses. També, en un principi, em sembla molt agoserada la idea d’afegir safrà i mandarina a una garoina (la de l’aperitiu) però, en canvi, aconsegueix fer-ho de manera brillant. També a nivell aromàtic i gustatiu, és molt destacable la fulla de figuera de la seva salsa de tomàquet pel plat de pasta e pomodoro alla Hilde, inoblidable i deliciós.

De la seva cuina destaco els plats de peix (especialment la gamba) i els mar i muntanya, molt presents també a la cuina catalana (especialment el deliciós moll de l’òs amb tripa de bacallà) però no em van semblar excepcionals els plats 100% de caça com el colomí o el germano à la royale.

De la seva cuina també destaco (per la seva abundància i pel seu domini) les temperatures de servei genialment pensades com són tota la colla de semifreddo que ens va brindar, el servei a diferents temperatures dels diferents ingredients d’un plat: un gelat (que sempre es desfà ràpidament, mai sent gel picat com si fos per a un mojito), un altre atemperat i, finalment, de vegades, fins i tot un tercer element calent, com un brou. Un altre aspecte també molt bullinià. 

També és remarcable la qualitat dels productes. Les garoines eren excel·lents, molt diferents de les de la Costa Brava o Galícia. No em puc ni imaginar com deuen ser les del Japó! La qualitat de la gamba, dels calamars i, sobretot, la qualitat i frescor dels ingredients secundaris que acompanyen els plats: cítrics, espècies, herbes, fulles, fruites, etc.

A més, la mida de les racions de tots els plats és molt bona. Serveix la quantitat suficient per a poder-ne fer algunes cullerades donant la possibilitat de menjar i disfrutar del gust del plat.

També em van agradar molt els tempos entre plat i plat, deixant temps per a disfrutar del post-gust, preparar el paladar pel següent plat, anar digerint i podent gaudir de les vistes però sense deixar passar massa estona tornant-se feixuc. No hi ha gens d’storytelling i vam estar molt a gust; això sí, sabien respondre tot el que preguntàvem i, sinó, ho consultaven i acabaven responent.

Finalment, el servei també és molt bo, impecable. Aparentment, sembla un equip molt sòlid, tant el de cuina com el de sala, fet que diu molt de la casa i demostra lleialtat i fidelitat, diàleg i bones maneres, tant per part dels treballadors com per part dels Uliassi. Sense anar més lluny, Ivano Coppari, el sommelier, treballa a la casa des de l’obertura, fa 33 anys, i la major part del personal fa 10 o 20 anys que són a la casa, on s’hi van incorporant gent jove com en Gabriel, un cambrer ben jove que era de Senigalia mateix i que també ens va atendre perfectament.

Tot i que tenien les finestres obertes i en algun moment va fer una mica de calor, la taula i l’espai són molt confortables. 

Sorprenen alguns elements decoratius (entre carrinclons i un punt excessius o fins i tot vulgars) com els plats Fornarina que hi ha servits al principi de l’àpat i retiren de seguida, la medusa de sobre la taula, el canelobre-florero, els ganivets d’or, els retrovisors de trànsit (que més que una obra d’art podrien ser algun record de l’època festiva de Rimini d’en Mauro) o la tauleta vermella FAKE de la terrassa, entre d’altres.

Vaig demanar de veure la cuina i el cuiner Luca Musella (també de Senigalia), que fa 6 anys que treballa a l’Uliassi, ens la va ensenyar i explicar fil per randa, responent amb entusiasme i total predisposició totes les preguntes i dedicant-nos el seu temps. Pel que fa a l’espai, està distribuïda per partides: primers (entrants/antipasti), segons, crus, entrada de mercaderies i la pastisseria. D’entrada, em fixo que té gas: 10 fogons als primers i una cuina Fourneaux Molteni preciosa, antiga, vermella i daurada, de la línia 1923, als segons. També té 2 planxes als primers i 1 als segons, 1 brasa de carbó i 1 salamandra als primers.

En resum, tot i que en Mauro Uliassi i en Mauro Paolini no estessin presents, vam fer un molt bon àpat. L’acolliment de la Catia Uliassi i el seu equip de sala i de cuina van ser suficient per a no sentir-nos decepcionats i quedar-me amb ganes de tornar per a poder provar el menú Lab i plats com el seu ”Brodetto all’anconeta”, el “Rombo alla plancha, calamaretti, salsa bruciata di cipollotti e peperoni”, la “Grouse, semi tostati, ostrica e succo di grouse”, l’agnello fuori di testa, la “Beccaccia per 6 beccacce” o la seva “cassata” de postres, que són mostres de la seva cuina, una cuina identitària amb caràcter propi i regional.

[johnnykera]

Visit the City of Nin, Croatia.

Along the coastal region of Croatia in the Mediterranean region of Eastern Europe, lies a small seaside city called Nin. An once capital city of Croatia during the Medieval Times and the first city of royalty with King Branimir (see statue below) standing on the front entrance of the city's port. Now, here is where I get a bit nepotistic about Nin and I'll be honest, I don't get any money from the city of Nin for writing this post too. My father was born in this city and raised here since the age of 21, when he left the former Yugoslavia to head to America for better opportunities. After the Balkan Wars in the early to mid-90s, Croatia, now its own country, began rebuilding the country into a mecca tourist attraction from the current capital city of Zagreb to Dubrovnik at King's Landing, based on the hit TV series, A Game of Thrones.

A statue of King Branimir 879 A.D.-892 A.D.

Many tourists that come to Croatia from all over the world, have visited the hot spots such as Split, Dubrovnik, Reikija, Hvar and the Island of Pag. Nin may not be a hot spot for young tourists who want to party all through the night, but Nin has many attractions to offer its tourists. The city is labeling itself as "Romantic City", where older tourists with a spouse can visit the city and have a great time at bars, restaurants, cafes, and other attractions with its magnificent sunsets over the lagoon that even appeases photographers capturing the beauty of Nin.

A lagoon in Nin.

Tourists have heard about Nin from many travel agencies in Europe and of course, locals from other parts of Croatia. Advent photographers and videographers, such as I, have photographed many parts of Nin to capture its rustic look and ancient architecture that dates back to Roman Times.

The Roman Temple built in the 1st Century A.D. in Nin.

The city offers a vast shopping center inside the island city for souvenirs, food, toys, and rental apartments for tourist to stay. In addition, the city offers an abundance of tourist information for out of towners by visiting the Tourist Board Nin office. Every summer, the circus is in town for children who seek fun and excitement while vacationing with their parents during the holiday school break. Kids can also swim at Queen's Beach, which is filled with activities such as kite surfing and boating.

Strole through the city and see many of the old churches such as the Church of the Holy Cross and the Church of St. Anselm. The churches have been there for centuries, including St. Nicolas Church, which is outside the city's walls.

St. Nicolas Church in Nin.

Every summer both the Tourist Board and the city put on many concert events featuring performances from musicians, theater performers and bands from all over Europe. Now as much as I would like to display the many events that are upcoming, just visit the Tourist Board Nin's website at this address: Calendar of events - Tourist board Nin Croatia.

Now for food and dining, I am particular with mostly American food such as pizza, burgers, and grilled barbeque, but Croatia's food is to me and I am being a bit favorable me being a Croat, but the food is really good. Try heading on over to Pizzeria Peperoni, in which, Tripadvisor.com gave the restaurant a high ranking on their website. If you're craving for a burger, head on over to Mad Duck restaurant where a charbroiled burger with melted mozzarella cheese melted into the burger, reminds me of back home in America.

As far as apartment renting, expect to pay around 800 Euros to 1,500 Euros a month, pending on the number of guests staying in the apartment. Car rental is found in Zadar and don't forget that many tourists can also camp with their trailers in the area of Zaton while viewing the beautiful beaches of Zaton.

To come to Nin, Croatia this summer or next, visit your nearest travel agency or go online to some of the top travel sites on the web. All photos were done by the author of this post. To follow the author, please visit the following social media sites.

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Also, subscribe to my Tumblr page as I will be writing new content about Croatia and post some amazing photos of my upcoming travel destinations.

[odysseyzadar]

Past weekend me and my friends decided to go on a boat trip. The sun was shining brightly, and the sea sparkled with inviting shades of blue. With our spirits high, we set sail, ready for a day of exploration and fun.

As we cruised along the coastline, passing by charming villages and rocky cliffs, we couldn't help but be captivated by the natural beauty surrounding us. The islands near Zadar are renowned for their pristine beaches, crystal-clear waters, and hidden coves, which made it an ideal destination for our adventure.

Our first stop was a secluded bay with a mesmerizing sandy beach. We dropped anchor and eagerly dove into the refreshing sea. The water was cool and invigorating. The sea was full of life with hermit crabs, tropical fish and sea urchins who were keeping the sea clean.

After working up an appetite, we returned to the boat for a delightful feast. They had prepared a delicious spread of local delicacies, including freshly caught seafood with vegetables, and a tomato pasta. The boat's deck transformed into a floating picnic spot, where we savored the flavors of the region while sharing laughter and stories.

We set sail onto the next island, where we enjoyed a beautiful lake along with refreshing beverages and flavourful icecream.

But it was not all sunshine and rainbows...

As the day was coming to a close, a storm closed in on us leaving us with nothing but rain and thunder. At the end of the day we sailed back through the storm and rough waves.

Fortunatly the surrounding islands protected us from the worst waves. We arrived in Zadar without to much scrapping and we could look back on a day filled with adventure, joy, feast and summer vibes.

[xavierbautistagarcia]

Pag Fortica, the ruins of a fortress

The first inhabitants of the island of Pag in modern-day Croatia are identified with the Illyrians, who settled in the region during the Bronze Age between the 3rd and 2nd millennium BC. The Romans occupied the then-known region of Illyria, which stretched across the Western Balkans to the Adriatic Sea, around the first century BC.

The fall of the Roman Empire left a power vacuum in the region, although politically it remained linked to the Byzantine Empire until the 7th century, when the Slavic peoples gradually seized territory from the emperors of Constantinople. Pag was long linked to the Croatian kingdom until it was disputed by the free cities of Rab and Zadar in the 11th and 12th centuries.

The importance of Pag, the second largest island in Dalmatia, was evident in the struggles to control it between the 12th and 14th centuries by the great maritime power of the time, Venice, which had the Adriatic as the main arena for its expansion, and the Hungarian kingdom, which had taken the fledgling Croatian state under its crown.

The Venetians built a fortress on a now virtually barren isthmus of the island around the 17th century to protect the coast from pirate attacks. Pag Fortica stood guard over Dalmatia's inland waters and underwent a change of rule when the Austro-Hungarian Empire took control of Venice and its possessions.

Now its ruins still seem to stand guard over the Dalmatian coast, now lined with beaches crowded by northern European tourists and small pleasure boats that bear no resemblance to the warships with which the Romans and Venetians dominated the Mediterranean Sea beyond the confines of the Adriatic.

[domistrz]

HR