Innovazione tecnologica e relazioni tra imprese. Teoria e Prassi.

Roma, Nuova Italia Scientifica 1996, cm.15x22, pp.221, brossura Biblioteca di Testi e Studi,31.

Firenze, Leo S.Olschki Editore 2003, cm.14,5x20, pp.(4),251,(5), Collana Saggi di «Lettere italiane», LXI. Il volume muove da una serie di studi danteschi alternamente dedicati a specifici problemi della «Commedia» e a interpretazioni generali del poema, per passare poi a rapporti fra la Commedia e il Petrarca volgare, con particolare riferimento ai «Triumphi» The volume moves from a series of Dante studies, dedicated in turn to specific problems of the «Commedia» and to interpretations of the poem in general, towards the relationship between the Commedia and vulgar Petrarca with particular reference to the «Triumphi»

Novara, De Agostini 2006, cm.19,5x26,5, pp.510, num.figg.a col.nt. legatura ed.cop.fig.a col.

Paris, Solar 2003, cm.21,5x29, pp.399, ill.col. broché. Un ouvrage complet pour composer des menus variés : soupes, hors-d'œuvre, salades, poissons et fruits de mer, volailles, viandes, légumes et desserts. Du gaspacho au bavarois, en passant par la salade de langoustines à la sauce poivron, les cailles au porto ou encore les cèpes farcis, enchantez vos papilles jour après jour ! • Plus de 450 recettes magnifiquement illustrées, faciles à réaliser grâce aux explications détaillées, photographiées étape par étape : plus de 1000 photos • Tous les conseils culinaires et les tours de main pour réussir pâtes, sauces, glaçages, cuissons délicates. • Les produits du marché les reconnaître, les choisir, les préparer.

Photograph: Sian Irvine. Boston, Periplus Editions 1999, cm.24x24, pp.160, ill.coul. hardcover, dustjacket. Rich, earthy, and fragrant - the quintessential forest food - mushrooms have been eaten around the world since ancient times. Rare mushrooms were eaten by kings and aristocrats of Europe and the emperors of Japan and China, while the more common varieties found a place in peasant food, the meaty taste adding gusto to basic fare. From such origins, mushrooms have emerged as the common thread throughout much of contemporary dining, from japanese to Tuscan to Modern British and American, Mushrooms captures this global approach, with a collection of sixty recipes from leading restaurant chefs. Photographer Sian Irvine has beautifully captured the spirit of each dish - whether the aesthetic art of the Orient, the classic flavors of Europe, or the modern fusion of both.