Can You Make An Rj11e

AIPM Pilots Association Mountain "News" and calendar

Calendar AIPM 2010 ,

the newsletter plus the faxsimile to go to fly in the mountains

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Dear Umberto Venturini

your beautiful piece sulGran Sasso no doubt about it.

But without malice and for the sake of truth, the substance of the footnotes should know that "Wikipedia" represents the world and is dell'inattendibilità biased.

(A friend's son Airborne Official Fighter in El Alamein I wrote in Wikipedia that it changed the text of the grant of the MOVM Aberto Bechi Luserna cosider from him with false reason ...).

In your notes on Erbert Kappler, however, should be added that the gold reserve of gold has never reached the Gemany but was stored at Fort from where CSR Italian Social Republic in one of his first actions Government has recovered to be deposited intact at the Banco di Napoli. Source

State Archives

http://bascogrigioverde.blogspot.com/search?q=Gran+sasso

Tino

Gianbattsta Colombo

In one of the "Gypsy" I discovered the passion play of the legendary Commander Joseph Dallai for healthy NOCINO, which told me to have a large collection of recipes ...

Caro Pippo see how my curiosity led me to the Primate of the recipes below riportatata experiment.

Result taste.

Good, bitter taste, good aftertaste that lingers for long time in the mouth.

It just a teaspoon to be satisfied.

short shorts stuff rubella.

The "Vin Santo di Noci" from the processed product is left I have not tasted .... It happens with seeds abstainers. There

vdiamo Santa Luzia at the San Giacomo Colombo

Tino Gianbattista

NOCINO OF SAN JUAN

40 unripe walnuts,

10 cloves
1 piece of cinnamon,

1 lemon,

1 kg of sugar,
1.5 liters of alcohol at 90 °

3.5 dl of water.

The walnut is a good digestive. Some legends demand that the nuts were gathered and touched only by the hands of young virgins, but, given the time, we only advise you to gather and make the preparation of the liqueur in the period close to the feast of St. John, that is June 24. Cut the nectarines into four parts, without depriving them of the shell, and put a rare mace ¬ in alcohol in a sealed jar with the spices and lemon rind. Let steep for forty days, shaking the jar every day. At the end of this period prepared a sweet syrup by boiling water with sugar for 5 minutes, let cool and add it to macerate contained in the vessel. Filter through to remove any impurities. Some ingredients of infusion
reuse leaving them to steep for another ten days in a bottle of dry white wine: they get a sweet drink liquor and almost as much as Vin Santo.