Numero Verde Gratuito 800.17.30.25

Prospective Students


Marta Bigi

Marta Bigi

Città:  Siena, Toscana

Mail: operatori@tapingelastico.com

Osmany Fuentes Fernández

Osmany Fuentes Fernández

Città:  Udine, Friuli Venezia Giulia

Mail: operatori@tapingelastico.com

Guido Amore Spranzi

Guido Amore Spranzi

Città: Marcheno, Brescia, Lombardia

Mail: operatori@tapingelastico.com

Carlo Stanco

Carlo Stanco

Città: Napoli, Campania

Mail:operatori@tapingelastico.com

Francesco Pio Paoletti

Francesco Pio Paoletti

Città, Provincia e Regione: Lucera, Foggia, puglia

Mail: operatori@tapingelastico.com

Fraternities & Sororities

Fraternities & Sororities

That mortal man should feed upon the creature that feeds his lamp, and, like Stubb, eat him by his own light, as you may say; this seems so outlandish a thing that one must needs go a little into the history and philosophy of it.

It is upon record, that three centuries ago the tongue of the Right Whale was esteemed a great delicacy in France, and commanded large prices there. Also, that in Henry VIIIth’s time, a certain cook of the court obtained a handsome reward for inventing an admirable sauce to be eaten with barbacued porpoises, which, you remember, are a species of whale. Porpoises, indeed, are to this day considered fine eating. The meat is made into balls about the size of billiard balls, and being well seasoned and spiced might be taken for turtle-balls or veal balls. The old monks of Dunfermline were very fond of them. They had a great porpoise grant from the crown.

(altro…)

Fees & Financial Aid Information

Fees & Financial Aid Information

That mortal man should feed upon the creature that feeds his lamp, and, like Stubb, eat him by his own light, as you may say; this seems so outlandish a thing that one must needs go a little into the history and philosophy of it.

It is upon record, that three centuries ago the tongue of the Right Whale was esteemed a great delicacy in France, and commanded large prices there. Also, that in Henry VIIIth’s time, a certain cook of the court obtained a handsome reward for inventing an admirable sauce to be eaten with barbacued porpoises, which, you remember, are a species of whale. Porpoises, indeed, are to this day considered fine eating. The meat is made into balls about the size of billiard balls, and being well seasoned and spiced might be taken for turtle-balls or veal balls. The old monks of Dunfermline were very fond of them. They had a great porpoise grant from the crown.

(altro…)