7,097 research outputs found
Scritti di Dino Palloni
No full textIl contributo raccoglie l’elenco sistematizzato degli scritti di Dino Palloni, desunto dallo spoglio dei materiali d’archivio e dalla cernita di quanto già pubblicato dall'ingegnere nel corso dei lunghi anni di studio e ricerca sul tema castellano
Internationalisation : threat or opportunity for the survival of the Italian district model?
No full textNational borders in Europe have been opening since 1992 and the Union is expanding to embrace more countries prompting enterprises to consider alternative and more attractive locations outside their home country to handle part of their activities (Van Dijk and Pellenbarg, 2000; Cantwell and Iammarino, 2002). International relocation is becoming more and more popular even for small and medium-sized firms that are involved in a growing internationalisation process, mirroring the path of multinational enterprises. Italy, like other industrialised countries, is experiencing a fragmentation of the production chain: firms tend to shift high labour-intensive manufacturing activities to areas characterised by an abundance of low-cost labour (i.e. Central Eastern Europe, India, South East Asia, Latin America, Russia and Central Asia). The internationalisation process by Italian district SMEs has assumed significant dimensions. It has become a relevant topic in recent economic debate because of its consequences for the local context and, in particular, the implication for the survival of the Italian district model (see, among others, Becattini, 2002; Rullani, 1998 and Cor, 2000). The purpose of the paper is twofold: it aims at (i) identifying the managerial approaches to the internationalisation process adopted by the Italian district SMEs and by the Industrial District (ID) itself and (ii) at investigating whether the international delocalisation to the South Eastern European countries (SEECs) constitutes a threat or an opportunity for the Italian district model. The paper is organised as follows. The general introduction is followed by a description of the evolution of the internationalisation processes in Italy over the last three decades. Section three presents a discussion of the internationalisation strategies adopted by Italian SMEs. Section four focuses on the internationalisation process of the Italian industrial districts SMEs. A review of the studies on the subject is offered in section five. Section six presents a qualitative study on the internationalisation process as undergone by sports shoes manufacturers in the Montebelluna district, in north-east Italy. This study shows different managerial strategies to the internationalisation process and emphasises that the motivations can evolve over time, from originally cost-saving to increasingly market-oriented or global strategies. On the basis of a literature review, section seven investigates whether internationalisation constitutes a threat (i.e. loss of jobs and knowledge) or an opportunity (i.e. enlargement of the ID, update district s competitiveness) for the district model. Finally, some summarising remarks in section eight conclude the paper
No-Level Brick Foreign Language Education: Definition of the Field and Explanation of the Purposes – Japanese Language Classroom as Case Study [Panel paper. Panel title: "No-Level Brick - NOLBRICK Foreign Language Education:Exploration of its Potential and Challenges" by M. Mariotti, T. Kojima, C. Alessandrini]
No full textAbstract
Today, we frequently observe social discriminations. These are tightly connected to stereotypes and intolerance toward others’ values differing to ours. Many of us do not have/take the chance to become aware of and question even our own values and ideologies behind them. Dialogue through a (foreign) language is considered as a ‘must’ toward social cohesion and mutual understanding (Council of Europe 2001). In much needed citizenship education, foreign language teachers can play a key role (Hosokawa, Otsuji, Mariotti 2016). This paper aims to demonstrate that ‘active learning’ language classes where learners are asked to think and choose the theme which each of them cares, whatever the themes and language proficiency levels are, can empower learners and teachers to became aware of their own values given they are guided to question the reasons behind their choices and to share their thoughts in meaningful dialogues (Hosokawa, 2019) between them and outside the classroom. This approach can move our classes toward more inclusive ones. The data to support the claim came from interviews, participant observation and submitted texts in three case studies: absolute- beginners (2016), undergraduate (2018), master (2019) Japanese language courses at an Italian university. The analysis focuses on a) interrelations between language proficiency and chosen themes; b) changing awareness toward own and others’ values; and c) relationship with peer-facilitators. The showcase will lead to No Level-Brick (NoLBrick) language education project, which suggests a de-standardized transformative-critical language education, where teachers and learners are seen as subjects of a reciprocally empowering citizenship formation process
Un libro che non vuole essere "quel libro"
No full textIl contributo fa luce sulla figura di Dino Palloni e ricostruisce, attraverso alcuni passaggi essenziali legati alla vita e alla formazione dell'ingegnere, il percorso di avvicinamento al tema del "castello", fulcro di una ricerca costante e inesauribile. La ripresa puntuale di alcuni brani, redatti dall'autore tra la metà degli anni Ottanta e il 2011 e in buona parte ripubblicati all'interno del volume, permette di chiarirne il modus operandi: dall'interesse per la fortificazione come macchina bellica, allo studio del congegno militare nei suoi dispositivi tecnico-formali, alla predilezione per la lettura descrittivo-funzionale dell'organismo di difesa statica, all'importanza attribuita alla consistenza fisica della costruzione, alla necessità di toccare con mano la materia dell'architettura, alla forma semplice e immediata di comunicazione delle conoscenze acquisite. Conclude la disamina del personaggio, l'illustrazione delle ragioni e della struttura poste alla base della racconta antologica
Gluten-free bread. II. Compressed yeast versus gluten-free sourdough
No full textThe use of the sourdough as a form of leavening is one of the oldest biotechnological processes in baked goods production. When used in optimised amounts, in fact, sourdough can improve the volume, texture, flavor, and nutritional value of bread and can increase its shelf-life by retarding the staling process and by protecting bread from mould and bacterial spoilage (Moroni et al., 2009). However, few attempts have been made for producing and characterising GF sourdoughs and the functional properties of the resulting breads. In this contest, the aim of this study was to compare the properties and quality of GF breads obtained using an in-lab developed GF-sourdough (SD) (see: Gluten-free bread. I. Development of a gluten-free sourdough), compressed yeast (CY; Saccharomyces cerevisiae) or their mixture (SD+CY) as leavening agents. The different starters were added in proper amounts to a GF mixture containing corn starch, rice flour, pea isolate, hydrocolloids and fiber as main ingredients (the optimized recipe comes from previous studies; Mariotti et al., 2009). The resulting doughs were characterized in terms of number and type of microorganisms, dough consistency, dough titratable acidity, pH and capability to produce and retain CO2. Breadmaking was performed as reported by Mariotti et al. (2013), with some adjustments due to the different raw materials used in the current GF recipe. After baking, the loaves were removed from the moulds and cooled at room temperature before being characterized (t0) for weight, height, specific volume, crust and crumb color, moisture, aw, crumb hardness. Crumb surface aspect was also evaluated, by means of Image Analysis techniques. Breads were characterized also during storage (up to 69h) at controlled conditions (25°C, 60%RH). The main results will be presented. Significant (P<0.05) differences were evidenced among the 3 different types of GF breads, in particular in terms of maximum height (SD: 4.51±0.15cm; SD+CY: 4.83±0.24cm; CY: 5.34±0.09cm), specific volume (SD: 1.69±0.11mL/g; SD+CY: 2.54±0.13mL/g; CY: 2.65±012mL/g), and crumb hardness (SD: 8.73±0.81N; SD+CY: 2.74±0.11N; CY: 1.61±0.19N; to). The higher values of crumb hardness for SD are probably due to its lower development during breadmaking. However, CY crumb exhibited a crumbly behavior during storage, that was absent in SD. From a general point of view, when SD was used in combination with CY a synergic effect was highlighted and an improvement of the overall GF bread quality and shelf-life was achieved. Further studies are in progress to optimise the amount of the developed GF sourdough to be used in the breadmaking process, in order to exploit at the most all its positive functionalities
La Carta di Venezia alla prova del tempo: quale attualità per la conservazione del patrimonio dissonante? Riflessioni a partire dalle architetture fortificate
No full textThis paper reflects on the relevance of the Venice Charter for the restoration of monuments and sites, sixty years after its drafting in 1964. The aim is to examine its impact on our current critical context and the validity of its principles in guiding strategies for the conservation of our Dissonant Heritage. Fortified architecture serves as a means of veri-fying the discourse. The author traces the conservative trigger that the Charter produced in the 1960s in favour of defensive legacies, thanks mainly to Piero Gazzola’s contribution, and goes on to discuss the Carter effectiveness in managing dissonance as a new form of heritage risk. Dissonance often affects military structures, resulting in their abandonment, damage or demolition. This is because they are directly connected to the war and remain as symbols of trauma or oppression, witnesses to difficult memories, and potentially divisive elements. Methodologically, the paper refers to international recommendations and instructions on heritage conservation that preceded and fol-lowed the Venice Charter, and assumes fortifications as a paradigm for broader reflections
Una favola ancora senza lieto fine. Il restauro del Castello di Saliceto “il giorno dopo”
No full textLungo l’antica Via del Sale, nel Piemonte sud-occidentale in provincia di Cuneo, sorge il Castello di Saliceto. Eretto verosimilmente tra il XII e il XIII secolo, il manufatto mostra oggi i segni stratigrafici di una vicenda costruttiva e trasformativa complessa, di cui ancora si distinguono le tappe essenziali: la fase difensiva medievale, le modifiche rinascimentali, la perdita della quarta torre angolare, il restauro dei primi anni Duemila, il recente e inaspettato abbandono.
Partendo dalla situazione attuale del fabbricato, il contributo ripercorre gli eventi che hanno coinvolto il castello negli ultimi vent’anni, si sofferma su ciò che accade “il giorno dopo” il restauro, ribadisce l’efficacia dell’operazione sul piano sincronico, ne indaga la risposta culturale all’indomani della chiusura del cantiere e, alla luce delle mutate condizioni al contorno, propone una riflessione sull’incidenza delle forze sociali, politiche ed economiche sull’azione di rivitalizzazione, sottolineando la necessità di porre in stretta relazione l’intervento di conservazione con i processi di gestione e manutenzione del patrimonio storico costruito e, come in questo caso, appena restaurato.Saliceto Castle stands along the ancient Via del Sale (Salt road), in the province of Cuneo, in southwestern Piedmont, Italy. Probably built between the twelfth and the thirteenth century AD, the structure shows today the stratigraphic signs of several and subsequent rearrangements, whose fundamental stages can still be observed: the defensive medieval phase, the Renaissance changes, the loss of the fourth corner tower, the restoration works of the early 2000s, the recent and unexpected abandonment.
Starting from the current state of the building, this paper traces back the main events in the castle’s history of the last twenty years, focusing on what happened "the day after" the restoration, stressing the effectiveness of the whole project, and investigating the cultural response after the closing of the worksite. Finally, in the light of changed circumstances, the paper reflects on the impact of social, political and economic forces on the redevelopment project, underlining the need to closely combine the conservation actions with the management and maintenance processes of the recently restored – as in this specific case – built heritage
The Holocene landscape history of the NW Italian coasts
No full textThe Holocene landscape history of the NW Italian coasts -
Cristina Bellini, Marta Mariotti-Lippi and Carlo Montanari
ABSTRACT: Cores from four coastal plains of the Mar Ligure Sea in N Tuscany and E Liguria (Italy) were investigated by means of pollen analysis to delineate the Holocene landscape history of the NW Italian coasts. In the first half of the Holocene (c. 9800–7000 cal. yr BP) all four sites show elevated percentages of Abies pollen which suggest the local presence of fir woods (with Ulmus, Tilia, etc.). In the second half of the Holocene (from 7000 cal. yr BP), Abies becomes locally extinct along the coasts leaving space for the development of mosaic landscapes formed by open meso-thermophilous woods (with deciduous Quercus, Alnus, Corylus) and Mediterranean maquis (with Erica cf. arborea). The new data represent a significant contribution to the reconstruction of the landscape history of the NW Italian coasts and of the history of fir in Italy. Along all examined
cores discontinuous pollen records show that initially the coastal areas were characterized by retrodunal wetlands; after c. 6000 cal. yr BP only the larger plains in N Tuscany remained extensively damp while the smaller plains in E Liguria were buried (and/or drained). Thus, these buried deposits of ‘fossil’ coastal wetlands proved to be only partially useful for high-resolution environmental archaeology and history studies. Nonetheless they are unique traces of ecosystems that provided important local economic resources for millennia and formed elements of the coastal cultural landscapes which have almost totally disappeared today
Effectiveness of rice bran in delaying starch retrogradation during ageing
No full textThe high amount of starch contained in gluten-free baked products is largely responsible for their low nutritional value and fast quality decay during ageing. Starch retrogradation, in fact, is the major phenomenon involved in bread staling. The aim of this research was to evaluate the rheological properties of gels obtained from corn starch (CS), rice flour (RF) and their mixture (50CS-50RF), and the capability of rice bran (RB) to reduce starch retrogradation when added at different ratios (25% and 50%), in order to increase the shelf-life of starch-containing foods. Gels were prepared by means of the Brabender® Micro-Visco-Amylograph (MVA) (Mariotti et al., 2005) and their rheological properties, during a 7 days storage period at 4°C, were evaluated both through compression test (TA-HDplus Texture Analyzer) up to 30% deformation, and frequency sweep test (Physica MCR 300 Rheometer) performed over the range 0.1-10Hz at 1% strain. During ageing, gels consistency increased at different extents and rates. Samples containing CS showed the highest stiffness (CS: 3.34+/-0.11N/mm, 50CS-50RF: 3.33+/-0.03N/mm) and the highest storage modulus (G’; CS=1393+/-25Pa, 50CS-50RF=972+/-8Pa at 1Hz), after 7 days of storage at 4°C. On the contrary, RB did not form a gel in the experimental conditions adopted for the MVA test. If added at 25% or 50% to CS or RF as well to their mixture, RB originated weak gels and resulted very effective in delaying starchy gels hardening. Gels obtained from 50CS-50RB and 50RF-50RB, in fact, remained rather soft at the end of the storage period, exhibiting stiffness values equal to 0.90+/-0.01N/mm and 0.60+/-0.03N/mm, respectively. Furthermore, the presence of RB, at 25% and 50% substitution levels, strongly reduced the G’ values of the gels containing CS or RF (e.g. 50CS-50RB: G’=128+/-6Pa, 50RF-50RB: G’=76+/-1Pa, at 1Hz) and, for the same gels, it caused the overlapping of G’ curves up to 7 days storage, indicating very slow hardening kinetics. The results obtained thus highlight the possibility to enhance both the shelf-life of gluten-free baked products and their nutritional value by including RB among the other ingredients. The aim of the future research is to better identify the proper amount of RB to be used, in order to allow an appropriate handling of the dough and to enhance the maintenance of gluten-free baked goods softness during storage
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