Nella passata stagione il Sant’Anastasia ha stravinto il campionato di Terza Categoria, inanellando 12 vittorie su 12 partite disputate, con 5 turni di anticipo già prima che il lockdown fermasse tutta l’Italia. La compagine anastasiana, pur partendo dal basso, ha ridato un nascente entusiasmo ai tifosi all’ombra del Santuario, calcando i polverosi campi della provincia napoletana, ma allenandosi e giocando fra le mura amiche del ‘De Cicco’, riportato a nuova vita dall’attuale società (gestrice dell’impianto), che nel settembre dello Lo scorso anno ha inaugurato anche il manto sintetico del campo ad 11.
In estate, poi, dopo l’avvio della collaborazione con la Peluso Academy per il Settore Giovanile, l’annuncio del doppio salto di categoria con l’acquisizione di un titolo di Promozione per la squadra maschile e la nascita della formazione femminile in Eccellenza. E se la pandemia ha purtroppo bloccato tutto di nuovo, il presidente Di Marzo non demorde, con il suo staff continua a progettare e lavorare per raggiungere gli obiettivi. È così che si cresce a Sant’Anastasia.
ANTONELLA SCIPPA
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When is a cheese not what it seems? When it’s a fake parmesan.
Italy’s renowned parmigiano reggiano, favoured for finishing off bowls of pasta and
rocket salads, is one of the most counterfeited cheeses in the world.
Now its manufacturers have found a new way to hit back against the lookalikes:
by adding microchips.
The move is the latest innovation from the Parmigiano Reggiano Consortium (PRC),
the association which oversees production, which has been trying for a
century to fight off cheaper imitations that
do not follow the exacting requirements to make the real deal.
The cheese, which can trace its history back to the middle ages,
gained the EU’s prized protected designation of origin (PDO) status in 1996.
Under those rules parmigiano reggiano – the only kind which can be called parmesan within Europe –
must be made in a small part of northern Italy, including in the provinces of
Parma and Reggio Emilia.
Cheese and chips