Dear Friend,
As we come to end of this year we leave you with a taste of our exciting plans for 2011.
It's going to be a fascinating year for the fair with some new and unique events planned.
Have a lovely Christmas and look forward to seeing you all in the new year.
The BCBFNewsline team
PS Oh yes don't forget to enjoy the yummy Bologna cake recipe at the end of this newsletter.
TOCBologna: The Conference for Children's Digital Book Publishing
Save the day -
Sunday 27th March 2011 - TOC Bologna Conference.
As some of you may already know, Sunday 27th March 2011 will mark an important new date for the fair: it will be the day of the first
TOC Bologna.
The Bologna Children's Book Fair and O'Reilly Media are teaming up to organize the first conference in Children's Digital Book Publishing .
The event is scheduled on the day before the opening of the exhibitors fair to allow the participation of all those thinking about digital, doing digital or just wanting to know more about digital books, rights, platforms in the children's book world.
Registration and programme details will be online from early January 2011.
Bologna Children's Book Fair E-tickets now available!
The
pre-registration for visitors wishing to buy in advance their tickets is now available on the website.
Buying the ticket online will allow you to skip the queues. Tickets will be delivered via e-mail and must be printed out as they contain bar codes for the reader at the gates. You will also receive discounted
admission fees if you book now.
BolognaRagazzi Award
The distinctive features of the Bologna Children's Book Fair are reflected in the
BolognaRagazzi Award with its international scope and collaboration with the publishing industry. This prestigious award is only for the Fair Exhibitors. Created in 1966, along with the traditional Fiction, Non-Fiction and New Horizons categories, it rewards the best books in terms of graphic and editorial design. In 2009, a new section called Opera Prima, devoted to the works of new authors and illustrators was opened with the aim of acknowledging publishers' efforts in seeking new talent.
The
Application Form must be completed in full and sent to the following address no later than
30th January 2011.
Please note the address has changed! For shipments, please use the
coupon with pre-printed address labels.
Accommodation: early booking 2011
Book by January 20th and save up to 25% on standard rates!
It is now possible to choose the most suitable accommodation by accessing the portal
Hello Bologna.
Guest of Honour: Lithuania
Guest of Honour for the 2011 Bologna Children's Book Fair,
Lithuania will open its secrets of illustration excellence through the exhibition
Illustrarium. It offers an opportunity to retrace the history of the Lithuanian Illustration and showcases their leading artists over different periods of time . The
Illustrarium has three sections from three generations, reflecting the period that witnessed Lithuania's path to freedom and then into the following new era and finally contemporary Lithuanian children's book illustration.
New partners for the Translators Centre
New partners for the Translators Centre
Translators Centre. Thanks to the very positive experience of last Translators Centre it has renewed the collaboration with the Bologna University SSLMIT- Scuola Superiore di Lingue Moderne per Interpreti e Traduttori - and the Bologna Scuola Superiore per Mediatori Linguistici "Carlo Bo" to focus on high-level professional job training.
... celebrate a taste of Christmas with us! The Bolognese Rice Cake
Called the "torta degli addobbi" (Celebration cake) it was offered when streets and windows were adorned with their characteristic drapings for the town procession. This tradition, set up in 1470 by Cardinal Paleotti still continues today
Ingredients
 | 1 litre milk |
| 100gr rice |
| 200gr sugar |
| 100gr vanilla sugar |
| 5 eggs |
| 50g of candied citron chopped |
| 100g almonds, toasted then chopped |
| 1 lemon peel |
| bitter almonds liquor or Amaretto di Saronno |
| 100g macaroons |
| breadcrumbs |
Method
Put the milk, the lemon peel and sugar (not the vanilla sugar) in saucepan. As the milk begins to boil, add rice, stirring quickly with wooden spoon. After this time or when done, the mixture will have to become dense. Set aside the rice mush to cool for one day on the fridge (the rice will absorb all the milk).
Beat the eggs. Add the rice mush, beating it into the eggs. Add the vanilla sugar, the chopped almonds, the cut candied peel/citron and the crushed macaroons mixing well.
Pour the rice/egg mixture into the pan levelling it off, 3-4 cm thickness. Sprinkle with the breadcrumbs. Place the pan into the oven preheat to 180°C and bake for 40-45 mn.
As soon as you remove the cake from the oven pour the liquor over it, whilst hot pierce cake in several places with a fork. Serve rice cake no earlier than 24 hours after making it! Preferably let it mature for 2/3 days in the fridge.
To serve it in the traditional Bolognese manner, cut the cake into a diamond cross-hatch pattern (about 3/4 cm long).
