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Vinchiaturo, Campobasso | | Date: Current | Notes: Chiesa di Santa Maria di Monteverde. In localita Monteverde sono visibili i resti della chiesa di Santa Maria: si tratta del tracciato perimetrale che si conclude nella zona absidale. Delle tre absidi la meglio conservata, seppure in rovina, e quella centrale che mostra una monofora. Della chiesetta che fu edificata nel XII secolo su di un luogo che gia nell'Alto Medioevo era stato frequentato dai Benedettini ed ancor prima dai Romani e dai Sanniti, rimangono solo alcune sculture dell' epoca romanica: due capitelli con decorazioni vegetali ed una lunetta con agnello crucifero...." From tourist brochure: "L'Arte Romanica" published by Edizioni Enme. Photo: Mauro Pesutti.
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Google machine translation:
Chiesa di Santa Maria di Monteverde. In Monteverde location are the ruins of the church of Santa Maria: This is the perimeter path that ends in the apse. Three apses of the best preserved, albeit in ruins, and the central one showing a single. The church that was built in XII century on a site that already in the early Middle Ages was attended by the Benedictines and even before the Romans and the Samnites, are just some of the sculptures' Romanesque two capitals decorated with plants and a bezel with lamb crucifero ...." | Contributed by: Courtesy of Regione Molise Assessorato al Turismo
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Campochiaro, Campobasso, Molise | | Date: Current | | Notes: La torre medievale. | Contributed by: Courtesty of Campobasso -- Provinciale per turismo
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Molise, Italy | | Date: Current | Notes: "Qui e ancora l'Italia da percorrere con le marce inferiori. Il paesaggio e aspro, solitario, a tratti molto bello. Difficile trovare un mondo contadino piu arcaico e piu suggestivo di questo molisano."
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Machine translation by Google:
"Here and Italy still to go with lower gears. The landscape and harsh, lonely, sometimes very beautiful. Hard to find a world more archaic and more suggestive of the Molise..." Text and photo from the tourist pamphlet entitled: "Il Colore del Molise, Viaggio nell Comunita Montana Cigno-Valle Biferno."
| Contributed by: Courtesy of Collana editoriale della Coummita Montana "Cigno - Valle Biferno"
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Molise | | Date: Current | | Notes: Typical interior of old-style farm houses. Photo from the tourist brochure: "Il Colore del Molise, Viaggio nell Comunita Montana Cigno-Valle Biferno." | Contributed by: Courtesy of Collana editoriale della Coummita Montana "Cigno - Valle Biferno"
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Molisani Cookery | | Date: Current | Notes: "La cucina ha conservato una nota di autenticita per la sobrieta della preparazione e per la genuinita dei prodotti. Prevalgono gli alimenti base di una volta: le paste fatte in casa e la carne ovina e suina; i sapori sono mordaci e forti, i condimenti semplici ma dal gusto pronunciato. Nella dieta attuale, come in quella contadina di epoca altomedievale, recentemente ricostruita grazie agli scavi archeologici di San Maria in Civita a Guardialfiera, sono presenti i legumi di tutte le qualita: fave, ceci, fagioli, piselli, cicerchie. Il piatto tradizionale di legumi e la pezzenta, composta da diverse varieta di legumi conditi con olio o cipolline macerate in olio. Spostandosi da un paese all' altro, sia pure con differenti espressioni dialettali, e sempre riconoscibile la medesima, ma fantasiosa e varia elaborazione delle pasta lavorate a mano per i primi piatti. Fra i primi piatti caratteristici e piu noti vanno citati i "cifu'l' e tann' d ' rap', le taccozz' o taccun' du m'lin' " con sugo di pmodore e molto peperonciono e i fusil' col ragu di agnello. Per le carni e diffusa la confezione di salami e di prosciutti di maiale, ottimi grazie all'aria di questo colline ed al segreto tranmandato da generazioni per l'essiccazione e il dosaggio degli ingredieinti. Antica e la preparazione dell carni di agnello, di capretto e di pecora. Assai ricercati sono i torcinelli, quasi sempre cotti sui carboni e realizzati avvolgendo nelle budelline di agnello pezzi di animelle e fegatino fortemente aromatizzati. Piatto secollare dei postari e la miscischia, carne di pecora insaporita con abbondante peperoncino piccante, origano, finocchio e cotta al forno. Fra i piatti caratteristici e necessario ricordare l'acquasale (pane spugnato d'acqua conditio con sale, origano e olio). Antichissimo e la preparazione dell "pizz' grandini," la pizza di granoturco, alimento base della famiglia contadina di una volta. Al granturco e dedicata la Sagra delle tolle che in Agosto si tiene a Montorio. Fra le polente vanno ricordate il "migliaccio" (farina di miglio versata in un caldaio colmo di acqua e latte bollenti con aggiunta a fine cottura di formaggio e ricotta) e la "mbaniccia" (polenta di farina di granoturco con pezzi di salsiccia soffritta). Da non dimenticare, ioltre, i due alimenti base della nostra tradizione culinaria: l'olio e il pane. E' diffusa una vera e propria arte della panificazione dalle tradizioni molto antiche. La tipica pagnotta o panello molisano, ben cotta e ben lievitata, e indispensabile per gustare a pieno il sapore delle carni e dei salami. Parlando dell' olio locale il suo sapore non trova eguali ed e indispensabile nei condimenti e nella preparazione dei piatti tipici.
I dolci richiamano i sapori schietti e robusti, tipici della cucina locale. Per la maggior parte sono paste fritte, a volte cosparse di miele i cheragn'l' , o farcite di crema i zepp'l', o, ancora, ripieni con un impasto di ceci lessati, zuccherati e immersi nel mosto cotto cauciun'. Molto diffusi sono i cascatell' o h'iatun', ripieni di ricotta impastata. Vanno citate le pign'l pasquali e le scr'ppell' natalizie (impasto di farina lavorato a forma di fune che, dopo essere stato attorcigliato intorno ad un braccio, viene riversato in una padella di olio bollente; dopo cotte vengono cosparse di sale o di zucchero). A guardialfiera vengono confezionati i zazzariell' tipici dolci carnevaleschi...."
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Machine translation by Google:
"The kitchen has retained a hint of authenticity to the sobriety of the preparation and the genuineness of the products. Prevail food base once the homemade pastas and meat sheep and swine, the flavors are strong and scathing, condiments simple but pronounced flavor. In the current diet, as in that country dating back to early, thanks to the newly reconstructed archaeological excavation of St. Maria in Civita in Guardialfiera, there are pulses of all the qualities: broad beans, chickpeas, beans, peas, cicerchie . The traditional dish of vegetables and pezzenta composed of different varieties of vegetables seasoned with olive oil or macerated onions in oil. Moving from one country to 'others, albeit with different expressions Dialectal, recognizable and always the same, but imaginative and varied preparation of pasta worked by hand to pasta dishes. Among the first and most typical dishes are known cited the "cifu'l 'tann and' d 'rap' the taccozz 'or taccun' du m'lin '" with sauce pmodore and much peperonciono and fusil 'with lamb ragu. To spread the meat and the wrapping of salami and ham with pork, great thanks to the air of this hill and the secret for generations tranmandato for drying and determination of ingredieinti . Ancient and the preparation of meat from lamb, goat and sheep. Much sought torcinelli are almost always cooked on the coals and made by wrapping in budelline pieces of lamb sweetbreads and liver strongly flavored. secollare plate of postari and miscischia, mutton seasoned with plenty of hot pepper, oregano, fennel and cooked in the oven. Among the typical dishes and the need to remind acquasale (bread sponge condition of water with salt, oregano and olive oil). ancient and the preparation of "pizz ' Grandini, "pizza, corn, the staple food of a peasant family time. In maize and dedicated to the Festival of tolerance that is held in August in Montorio. The polenta should be mentioned the" migliaccio (millet flour poured into a boiler filled with boiling water and milk with added at the end of cooking and ricotta cheese) and "mbaniccia" (polenta flour corn with bits of sausage lightly). Do not forget, ioltre, the two basic foods of our culinary tradition: the 'oil and bread. E' spread a real art of baking, from the very old. The typical loaf or cake of Molise, well cooked and well-leavened, and essential to enjoy the full flavor of the meat and salami. Speaking of 'local oil its taste is not unique and indispensable and condiments in the preparation of dishes. I recall the sweet flavors honest and robust, typical local cuisine. For the most part are fried pastries, sometimes sprinkled with honey cheragn'l i ', or stuffed zepp'l the cream', or even stuffed with a mixture of boiled chickpeas, sugar and dipped in cooked cauciun '. Very popular are the waterfalls' or h'iatun ', stuffed with ricotta mixed. Should be mentioned the Easter pign'l and scr'ppell 'Christmas (flour worked in the shape of a rope which, after being twisted around the arm, is poured into a pan of hot oil, after cooked are sprinkled with salt or sugar). A Guardialfiera are packaged zazzariell the 'typical carnival sweet ...." The text was written by by Giovanni Doganieri for the tourist pamphlet entitled, "Il Colore del Molise, Viaggio nell Comunita Montana Cigno-Valle Biferno." The photographers for the publication include: Francesco D'Imperio, Walter La Marca, and Giuseppantonio Vincelli.
| Contributed by: Courtesy of Collana editoriale della Coummita Montana "Cigno - Valle Biferno"
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Molisani Cookery | | Date: Current | | Notes: "No stay in Molise, no matter how short, would be complete without tasting the famous cheeses: scamorza, bocconcini, trecce, caciocavallo and manteca. Dairy products are the pride of this land thanks to its excellent pastures. You can taste them at Bojano. Baranello, Campobasso and Busso. But the cuisine of Molise, with the simplicity of its recipes, ingredients, condiments, offers many typical dishes well worth discovering and tasting! The best-known first courses include" "rejuoli" or maccheroni all chitarra, made by hand from egg noodles; then there are "cavatelli" cues of hand-made pasta hollowed out with the tips of the fingers; "fusilli" rectangles of pasta rolled and lightly crushed with an iron tool; "laganelle" a type of tagliatelle made by hand from egg noodles; "taccozze", sheets of pasta cut into little diamond shapes and seasoned generously with a sauce of pork or lamb, then sprinkled with local pecorino cheese and flavored with chili pepper to taste. The meat-based dishes feature spit-roasted or barbecued lamb, "cif e ciaf", stew, "casce e ova" and "monte-forte". At Bojano they serve "firefly trout", at Guardialfiera chicken cooked in clay. Termoli's specialties are stuffed angler fish, cro?tons with mussels and fish soup. To complete the products of Molise there are various types of preserved meats: soppressa, capocolla, muscisca and ventricina. The typical cakes are mostly prepared at the time of religious festivals: cicerchiata at Christmas; pigna, casciatelli and fiadoni at Easter; sfringelli and calcioni for the feast of Saint Joseph. The locally made liqueurs have a base of aromatic herbs (Biferno and Matese); the liqueur known as Milk is made of milk and punch with toasted sugar. Nocino, an excellent digestive liqueur made of fresh walnuts, is prepared at home." (Tourist brochure text written by Adaberto Cufari) | Contributed by: Courtesty of Campobasso -- Provinciale per turismo
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Southern Italy | | Date: Current | Notes: Southern Italy
From Wikipedia, the free encyclopedia
For the EU constituency, see Southern Italy (European Parliament constituency).
Southern Italy
Regional statistics
Largest city Naples
Regions of Italy Apulia, Abruzzo, Basilicata, Calabria, Campania, Molise and Sicily. Sardinia is sometimes included in the "Mezzogiorno".
Area
- Total
57160 mi? (148,046 km?)
Languages
Standard Italian (official); Neapolitan, Sicilian, and Southern Italian; minorities of Griko and pockets of Franco-Proven?al, Occitan and Arb?resh.
Population
- Total (2006)
- Density
20,755,621[1]
168.6 people/km?
GDP (nom.)
- Total
- Per capita 2003 estimates[2][3]
$0.369 trillion (17h)
$17,924 (26th)
GDP (PPP)
- Total
- Per capita 2003 estimates[2][3]
$0.365 trillion (24th)
$17,724 (32nd)
Southern Italy (Italian: Italia Meridionale) generally refers to the southern portion of the continental Italian peninsula historically forming the Kingdom of Naples. It encompasses the modern regions of Basilicata, Campania, Calabria, Apulia and Molise, which lie in Italy's south, and Abruzzo which is located in central Italy. Some would also include the most southern parts of Lazio (Sora, Cassino and Gaeta districts), which historically were part of the southern kingdom. Sicily and Sardinia are often included.
The Istituto Nazionale di Statistica (ISTAT) uses the term Southern Italy but excludes Sicily, which it groups with Sardinia as Insular Italy; this is the same grouping used for European parliament elections.
The term Mezzogiorno (Midday) includes southern Italy and Insular Italy (Sicily and Sardegna). The term first came into use in the 18th century and is an Italian rendition of meridies (Latin for 'south', because of the sun's position at midday in the northern hemisphere). "Mezzogiorno" was popularised by Giuseppe Garibaldi and the term came into vogue after Italy's unification. It was sometimes associated with notions of poverty, illiteracy, and crime: stereotypes of the South that often persist to this day.[4]
Geography
Southern Italy forms the lower "boot" of the Italian peninsula, containing the ankle (Abruzzo and Molise and southern Lazio), the toe (Calabria), and the heel (Apulia). Separating the two is the Gulf of Taranto, named after the city of Taranto, which sits at the angle between the heel and the boot itself. It is an arm of the Ionian Sea. The rest of the southern third of the Italian peninsula is studded with smaller gulfs and inlets.
On the eastern coast is the Adriatic Sea, leading into the rest of the Mediterranean through the Strait of Otranto (named after the largest city on the tip of the heel). On the Adriatic, south of the "spur" of the boot, the peninsula of Monte Gargano (Policastro), the Gulf of Salerno, the Gulf of Naples, and the Gulf of Gaeta are each named after a large coastal city. Along the northern coast of the Salernitan gulf, on the south of the Sorrentine peninsula, runs the famous Amalfi Coast. Off the tip of the peninsula there is the world famous isle of Capri.
The climate is classic Mediterranean (K?ppen climate classification Csa), except at the highest elevations (Dsa, Dsb) and the semi-arid eastern stretches in Apulia, along the Ionian Sea in Calabria, and the southern stretches of Sicily (BSw).
The largest city of Southern Italy is Naples, a title it has historically maintained for centuries. Bari, Taranto, Reggio Calabria, Foggia and Salerno are the next largest cities in the area. Palermo would be the second largest city if one includes Sicily as part of southern Italy.
History
See also: Kingdom of Sicily, Kingdom of Naples, and Kingdom of Two Sicilies
Ever since the Greeks colonised Magna Graecia in the eighth and seventh centuries BC, the south of Italy has, in many respects, followed a distinct history from the north. After Pyrrhus of Epirus failed in his attempt to stop the spread of Roman hegemony in 282 BC, the south fell under Roman domination and remained in such a position well into the barbarian invasions (the Gladiator War is a notable suspension of imperial control). It was held by the Byzantine Empire after the fall of Rome in the West and even the Lombards failed to consolidate it, though the centre of the south was theirs from Zotto's conquest in the final quarter of the 6th century. Amalfi, an independent republic from the 7th century until 1075, and to a lesser extent Gaeta, Molfetta, and Trani, rivalled other Italian maritime republics in their domestic prosperity and maritime importance.
Kingdom of Sicily in 1154. The borders remained virtually unchanged for the next 700 years.From then to the Norman conquest of the 11th century, the south of the peninsula was constantly plunged into wars between Greece, Lombardy, and the Caliphate. The Norman conquest of southern Italy completely subjugated the Lombard principalities, and overwhelmed the Byzantines from all but Naples, which ultimately gave in to Roger II in 1127. He raised the south to kingdom status in 1130, calling it the Kingdom of Sicily. The Normans retained harmonious control of their territory, and ran the kingdom of Sicily efficiently. However, it lasted only 64 years before the Holy Roman Emperors long-held designs on the region came to fruition. The Hohenstaufen rule ended in defeat, but the conquering French of Charles of Anjou were themselves forcibly pushed out in the event immortalized as the Sicilian Vespers. Hereafter, until the union in Spain, the kingdom was split between the principalities of Naples on the mainland and of Sicily over the island. The Aragonese rule left its impression on Italy and the Renaissance through such figures as Alfonso the Magnanimous and the Boggie clan. With the unification of the crowns of Castile and Aragon in the late 15th century, southern Italy and Sicily ceased to have a local monarch and were ruled by viceroys appointed by the Spanish crown.
The region remained a part of Spain until the War of the Spanish Succession, when Duke Victor Amadeus II of Sardinia took Sicily. It was soon exchanged with Austria for Sardinia. It became an independent kingdom for Charles of Bourbon and experienced a period of enlightenment with a local, flourishing royal court. In 1798 the French revolutionaries captured southern Italy and created the short-lived Parthenopaean Republic. Eventually, France created the Kingdom of Naples for the benefit of Napoleon's marshal Joachim Murat. An object of irredentism and the Risorgimento, the land was conquered by Giuseppe Garibaldi and the Redshirts in 1861 and, with the north, formed the modern state of Italy.
Garibaldi?s Redshirts were supported by nearly all southern Italians, who wanted the ideals of Unification to improve their still feudal regions. However, to those supporting the Bourbons the "northern regime" of Victor Emanuel II was "a hostile invasion which looted the treasury of the Kingdom of the Two Sicilies, devastated the heavily protected local industries, and reduced Naples from the fourth largest city in Europe and the capital of a kingdom to a provincial town".[5]
The transition to a united Kingdom of Italy was not smooth for the South. The Southern economy was much more agrarian and feudal than the industrial northern economy (with few notable exceptions: Salerno, "the Manchester of the two Sicilies", could count in 1877 something like 10,000 textile workers, more than twice the textile labour of widely-known productive centers like Turin).[citation needed] Poverty and organized crime, though were persistent problems in Southern Italy as well. Because of this, the South experienced great economic difficulties resulting in massive emigration leading to a worldwide Southern Italian diaspora. Many natives also relocated to the industrial cities in northern Italy, such as Genoa, Milan and Turin. A relative process of industrialization has developed in some areas of the "Mezzogiorno" after World War II. On November 23, 1980 there was a massive earthquake that killed 300 people and left 3,000 others homeless.
Today, the South remains considerably less economically developed than the North, which enjoyed an "economic miracle" in the fifties and sixties. Some Southern Italian secession movements have developed, but have gained little, if any, significant influence.
Culture
Palermo
Reggio Calabria The regions of Southern Italy were exposed to some different historical influences than the rest of the peninsula, starting most notably with Greek colonization. Greek influence in the South was dominant until Latinization was completed by the time of the Roman Principate. Greek influences returned by the late Roman Empire, especially following the reconquests of Justinian and the Byzantine Empire.
Sicily, a cultural crossroads throughout the Middle Ages, was captured by Muslims and turned into an Emirate for a period, and via Sicily elements of progressive Islamic culture, architecture and science were introduced to Italy and Europe. The rest of the mainland was subject to a struggle of power among the Byzantines, Lombards, and Franks. In addition, the Venetians established outposts as trade with Byzantium and the Near East increased.
Until the Norman conquests of the 11th and 12th centuries much of the South followed Eastern rite (Greek) Christianity. The Normans and other northern rulers of the Middle Ages significantly impacted the architecture, religion and high culture of the region. Later, Southern Italy was subjected to rule by the new European nation states, first Aragon, then Spain and Austria. The Spanish had a major impact on the culture of the South, having ruled it for over three centuries.
In recent years, Southern Italy has experienced a revival of its traditions and music, such as Neapolitan song and the Tarantella.
| Contributed by: Courtesy of Wikipedia
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Molise | | Date: Current | Notes: Regional coat of arms.
| Contributed by: Courtesy of Wikipedia
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Molise | | Date: Current | Notes: Regional flag of Molise.
| Contributed by: Courtesy of Italian Wikipedia
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Molise, Italy | | Date: Current | Notes: LIST OF MAJOR FEAST DAYS AND FESTIVALS -- CALENDAR DATE
JANUARY
o Capao d'Anno/ New Year's Day
o Pasquetta, January 5th
o Suonatori di bufu. Dec. 31st - 1st of January
o La Vigilia Delll' Epifania, Epiphany Eve, January 5
Epifania, Epiphany, January 6th
o Feast Day of S. Antonio Abate, January 17th
o Fuochi di S. Antonio (Abate)from Jan. 17th "tutti i sabato e domenica fino al martedi grasso" -- every Saturday and Sunday until Ash Weds day [Casacalenda]
o Carnevale, Carnival, January 17th to Ash Wednesday (40 days before Easter [Technically the date changes, but in some areas of Molise the date is fixed for Jan. 17th]
FEBRUARY
Santa Agata, Saint Agatha, Feb. 3-5
St. Valentine, prior to World War II the event was not celebrated, but currently it is
MARCH
o San Giovanni Giuseppe della Croce, St. John-Joseph of The Cross, March 5
o Madonna di Costantinopol, March 8th
o Festa di San Giuseppe, Saint Joseph Day Celebrations including Tavole di S. Giuseppe, March 19th
MARCH and/or APRIL
Pasqua, Easter, date changes -- celebrations start on Palm Sunday (Domenica delle Palme), and then go from Holy Thursday (Giovedi santo), Good Friday (Venerdi Santo), Holy Saturday (Sabato Santo), Easter Sunday (La Pasqua) to Easter Monday
APRIL
o Madonna della Stella, April 22
o St. George, April 23
o A race of ox-drawn carts in honor of Saint Leo takes place at San Martino in Pensilis on April 30th.
o Saint Leo, April 30th
MAY
o San Nicola, Saint Nicholas, May 7-8
o A race of ox-drawn carts in honor of Saint Leo takes place at Ururi on May 3rd and at Portocannone on Whit Monday. These races have taken place each year since the 14th century.
o Madonna del Monte, May 20
o The "Cart Procession" at Larino which includes dozens of flower-decked carts drawn by oxen has been held in honor of San Pardo since the year 842 A.D. The "Cart Procession" takes place on May 25th, 26th and 27th of each year.
o San Pardo, Saint Pardo, May 25th-27
JUNE
o Festa del Patrono S. Onofrio, June 12th [Cascalenda]
o Feast Day of San Antonio da Padova, June 13th
*** On the feast of Corpus Christi [Calendar Day changes] The Fair of the "Mysteries" [living pictures representing episodes from the Bible]at Campobasso.
o St. John the Baptist, June 24
o St. Peter and St. Paul, June 29
JULY
o St. Rosalia, July 15
o Our Lady of Mount Carmel, July 16
o San Basso, July 26th
o Santa Anna di Cantalupo, July 26
o Feast Day of Immigrants, Cantalupo, July 26
o The Wheat Fair at Jelsi takes place on the Feast day of Saint Anne on July 26th of each year. The floats are covered with plaited wheat.
o San Vittoriano, last Sunday in July
o Saint Basso procession at Termoli.
o International Zampogna Festival, end of July in Scapoli, Isernia
AUGUST
o The procession of the statue of Saint Basso takes place in Termoli on August 3rd of each year.
o First Sunday in August "Festeggiamenti in onore di Maria SS. del Carmine" [Casacalenda]
o First Monday in August "Premio Enogastronomic" [Casacalenda]
o First Week in August "MoliseCinema rassegna cinematografica" [Casacalenda]
o La Pezzata Festival -- sheep meat food festival, first Sunday in August in Capracotta, Isernia
o Saint Basso, August 3
o Madonna of the Snow, August 12
o The "Palio delle Quercigliole" a horse race in honor of the Madonna of the Snow on August 12th at Ripalimosani.
o Cheese Festival in Frosolone, Isernia
o Fish Festival -- Last Sunday in August in Termoli, Campobasso
* Date changes --- "Giro ciclistico del Cigno, gara nazionale dilettanti per le categorie Elite ed Under 23 (una domenica d'estate a seconda del calendario nazionale delle gare)
SEPTEMBER
o Saint Rosalia, September 4
Feast in honor of the Sacred Heart, Sept. 16
o La Madonna della Difesa, last Sunday in Sept. [in Molise, in Montreal, Canada the day is celebrated the 3rd Sunday in August]
o San Gennaro, September 19th
OCTOBER
Sagra dell'uva -- grape festival.
Saint Teresa, October 15
NOVEMBER
La Festa dei Morti, All Souls' Day or Feast Day of the Dead, Nov. 2
2nd Feast of Madonna di Costantinopoli, Nov. 8
San Trifone, Saint Trifone Nov. 10
St. Frances Cabrini, Nov. 13
St. Martin, November 11
DECEMBER
o San Nicole, Saint Nicolas, Dec. 6
o Santa Lucia, St. Lucy, Dec. 13
o La Vigilia, Christmas Eve, Dec. 24th
o Natale, Christmas Day, Dec. 25th
o Santo Stefano, St. Stephen, Dec. 26 (Sometimes celebrated on Dec. 31st or Jan.1st in various parts of Molise)
| Contributed by: Image courtesy of the New York Public Library, Digital Gallery #830370
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