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Home Archive for 2018-06-17
The world’s most popular fast food has ancient roots, but it was a royal seal of approval that set it on the path to global domination.

Fast food outlet: a Neapolitan pizza seller, 19th century.
Pizza is the world’s favourite fast food. We eat it everywhere – at home, in restaurants, on street corners. Some three billion pizzas are sold each year in the United States alone, an average of 46 slices per person. But the story of how the humble pizza came to enjoy such global dominance reveals much about the history of migration, economics and technological change.
People have been eating pizza, in one form or another, for centuries. As far back as antiquity, pieces of flatbread, topped with savouries, served as a simple and tasty meal for those who could not afford plates, or who were on the go. These early pizzas appear in Virgil’s Aeneid. Shortly after arriving in Latium, Aeneas and his crew sat down beneath a tree and laid out ‘thin wheaten cakes as platters for their meal’. They then scattered them with mushrooms and herbs they had found in the woods and guzzled them down, crust and all, prompting Aeneas’ son Ascanius to exclaim: “Look! We’ve even eaten our plates!”
But it was in late 18th-century Naples that the pizza as we now know it came into being. Under the Bourbon kings, Naples had become one of the largest cities in Europe – and it was growing fast. Fuelled by overseas trade and a steady influx of peasants from the countryside, its population ballooned from 200,000 in 1700 to 399,000 in 1748. As the urban economy struggled to keep pace, an ever greater number of the city’s inhabitants fell into poverty. The most abject of these were known as lazzaroni, because their ragged appearance resembled that of Lazarus. Numbering around 50,000 they scraped by on the pittance they earned as porters, messengers or casual labourers. Always rushing about in search of work, they needed food that was cheap and easy to eat. Pizzas met this need. Sold not in shops, but by street vendors carrying huge boxes under their arms, they would be cut to meet the customer’s budget or appetite. 
As Alexandre Dumas noted in Le Corricolo (1843), a two liard slice would make a good breakfast, while two sous would buy a pizza large enough for a whole family. None of them were terribly complicated. Though similar in some respects to Virgil’s flatbreads, they were now defined by inexpensive, easy-to-find ingredients with plenty of flavour. The simplest were topped with nothing more than garlic, lard and salt. But others included caciocavallo (a cheese made from horse’s milk), cecenielli (whitebait) or basil. Some even had tomatoes on top. Only recently introduced from the Americas, these were still a curiosity, looked down upon by contemporary gourmets. But it was their unpopularity – and hence their low price – that made them attractive.
For a long time, pizzas were scorned by food writers. Associated with the crushing poverty of the lazzaroni, they were frequently denigrated as ‘disgusting’, especially by foreign visitors. 
In 1831, Samuel Morse – inventor of the telegraph – described pizza as a ‘species of the most nauseating cake … covered over with slices of pomodoro or tomatoes, and sprinkled with little fish and black pepper and I know not what other ingredients, it altogether looks like a piece of bread that has been taken reeking out of the sewer’.
When the first cookbooks appeared in the late 19th century, they pointedly ignored pizza. Even those dedicated to Neapolitan cuisine disdained to mention it – despite the fact that the gradual improvement in the lazzaroni’s status had prompted the appearance of the first pizza restaurants.
All that changed after Italian unification. While on a visit to Naples in 1889, King Umberto I and Queen Margherita grew tired of the complicated French dishes they were served for breakfast, lunch and dinner. Hastily summoned to prepare some local specialities for the queen, the pizzaiolo Raffaele Esposito cooked three sorts of pizza: one with lard, caciocavallo and basil; another with cecenielli; and a third with tomatoes, mozzarella and basil. The queen was delighted. Her favourite – the last of the three – was christened pizza margherita in her honour.
This signalled an important shift. Margherita’s seal of approval not only elevated the pizza from being a food fit only for lazzaroni to being something a royal family could enjoy, but also transformed pizza from a local into a truly national dish. It introduced the notion that pizza was a genuinely Italian food – akin to pasta and polenta.
Nevertheless, pizza was slow to move out of Naples. The initial spur was provided by migration. From the 1930s onwards, a growing number of Neapolitans moved northwards in search of work, taking their cuisine with them. This trend was accelerated by war. When Allied soldiers invaded Italy in 1943-4, they were so taken with the pizza they encountered in Campania that they asked for it wherever else they went. But it was tourism – facilitated by the declining cost of travel in the postwar period – that really consolidated pizza’s position as a truly Italian dish. As tourists became increasingly curious about Italian food, restaurants throughout the peninsula started offering more regional specialities – including pizza. The quality was, at first, variable – not every restaurant had a pizza oven. Nevertheless, pizza quickly spread throughout Italy. As it did so, new ingredients were introduced in response to local tastes and the higher prices that customers were now willing to pay.
But it was in America that pizza found its second home. By the end of the 19th century, Italian emigrants had already reached the East Coast; and in 1905, the first pizzeria – Lombardi’s – was opened in New York City. Soon, pizza became an American institution. Spreading across the country in step with the growing pace of urbanisation, it was quickly taken up by enterprising restaurateurs (who were often not from an Italian background) and adapted to reflect local tastes, identities and needs. Shortly after the US entered the Second World War, a Texan named Ike Sewell attempted to attract new customers to his newly opened Chicago pizzeria by offering a much ‘heartier’ version of the dish, complete with a deeper, thicker crust and richer, more abundant toppings – usually with cheese at the bottom and a mountain of chunky tomato sauce heaped on top of it. At about the same time, the Rocky Mountain Pie was developed in Colorado. Although not as deep as its Chicago relative, it had a much wider crust, which was meant to be eaten with honey as a desert. In time, these were even joined by a Hawaiian version, topped with ham and pineapple – much to the bewilderment of Neapolitans.
From the 1950s onwards, the rapid pace of economic and technological change in the US transformed the pizza even more radically. Two changes are worthy of note. The first was the ‘domestication’ of pizza. As disposable incomes grew, fridges and freezers became increasingly common and demand for ‘convenience’ foods grew – prompting the development of the frozen pizza. Designed to be taken home and cooked at will, this required changes to be made to the recipe. Instead of being scattered with generous slices of tomato, the base was now smothered with a smooth tomato paste, which served to prevent the dough from drying out during oven cooking; and new cheeses had to be developed to withstand freezing. The second change was the ‘commercialisation’ of pizza. With the growing availability of cars and motorcycles, it became possible to deliver freshly cooked food to customers’ doors – and pizza was among the first dishes to be served up. In 1960, Tom and James Monaghan founded ‘Dominik’s’ in Michigan and, after winning a reputation for speedy delivery, took their company – which they renamed ‘Domino’s’ – nationwide. They and their competitors expanded abroad, so that now there is scarcely a city in the world where they cannot be found.
Paradoxically, the effect of these changes was to make pizza both more standardised and more susceptible to variation. While the form – a dough base, topped with thin layers of tomato and cheese – became more firmly entrenched, the need to appeal to customers’ desire for novelty led to ever more elaborate varieties being offered, so that now Pizza Hut in Poland sells a spicy ‘Indian’ version and Domino’s in Japan has developed an ‘Elvis’ pizza, with just about everything on it.
Today’s pizzas are far removed from those of the lazzaroni; and many pizza purists – especially in Naples – balk at some of the more outlandish toppings that are now on offer. But pizza is still recognisable as pizza and centuries of social, economic and technological change are baked into every slice.


Massive crowds of Czech fans among 135,000 spectators in Budapest for the fourth round of the Red Bull Air Race 2018 this weekend were ecstatic as Martin Sonka took his first win of the season. France had much to celebrate on Sunday as well, when young Frenchman Mika Brageot earned his career-first race podium in second, and in third place, Matt Hall of Australia tightened his grip on the top of the World Championship standings.


Budapest, Hungary – With Budapest just an hour flight from his base in the Czech Republic, Sonka considers the classic stop in Hungary to be his home race, and he was unstoppable all weekend, starting with the top time in Qualifying. But Brageot, the youngest pilot in the World Championship at only 30 years of age, challenged hard in his first-ever Final 4, finishing just 0.347s behind Sonka’s 57.502. The other Final 4 contenders were the pair who came into Budapest tied in the points at the head of the overall leaderboard, Hall and American Michael Goulian. When Goulian had a nightmare run with seven seconds of penalties, Hall’s third was enough to give him the standalone World Championship lead.
Sonka, who finished second in the 2017 World Championship but had technical disqualifications in the first two races of this season, was clearly relieved. “It’s incredible. There was huge energy from the crowd coming into the cockpit the whole race, and I can tell you it’s a beautiful view from the top of the podium. I love it every time,” said the pilot, who had logged two race wins in previous years. “It’s very important, because this is the middle of the season and it was crucial to stay in contact with the top pilots. We’ve had a lot of tech issues, and every member of the team was working hard for this moment. Budapest is a unique venue and because so many Czech fans are here, it’s very special to be able to give them this gift.”



The stakes will be even higher at the next stop with a return to Kazan, the sports capital of Russia, kicking off the second half of the season. Hall, twice a runner-up in the World Championship, now leads Goulian by two points, 45 to 43. Sonka’s new tally of 34 points puts him in a strong third overall and breaks him free of a tie with defending titleholder Yoshihide Muroya of Japan, who finished 11th in Budapest thanks to a Did Not Finish penalty for exceeding maximum G. And with 27 points, Brageot now holds a career-best fourth overall after shaking loose from his own overall tie with 2016 World Champion Matthias Dolderer of Germany, who did not race in Budapest due to medical reasons. Muroya and Dolderer have dropped to fifth and sixth, respectively, and will have their work cut out for them in Russia.

Results Master Class, Budapest 2018: 1. Martin Sonka (CZE), 2. Mika Brageot (FRA), 3. Matt Hall (AUS), 4. Michael Goulian (USA), 5. François Le Vot (FRA), 6. Cristian Bolton (CHI), 7. Nicolas Ivanoff (FRA), 8. Ben Murphy (GBR), 9. Petr Kopfstein (CZE), 10. Kirby Chambliss (USA), 11. Yoshihide Muroya (JPN), 12. Pete McLeod (CAN), 13. Juan Velarde (ESP), 14. Matthias Dolderer (GER)

World Championship standings after four races:1. Matt Hall (AUS) 45 points, 2. Michael Goulian (USA) 43 pts, 3. Martin Sonka (CZE) 34 pts, 4. Mika Brageot (FRA) 27 pts, 5. Yoshihide Muroya (JPN) 19 pts, 6. Matthias Dolderer (GER) 15 pts, 7. François Le Vot (FRA) 15 pts, 8. Pete McLeod (CAN) 11 pts, 9. Kirby Chambliss (USA) 10 pts, 10. Juan Velarde (ESP) 9 pts, 11. Ben Murphy (GBR) 9 pts, 12. Petr Kopfstein (CZE) 8 pts, 13. Cristian Bolton (CHI) 6 pts, 14. Nicolas Ivanoff (FRA) 5 pts.

RED BULL AIR RACE 2018 CALENDAR
2-3 February: Abu Dhabi, UAE
20-22 April: Cannes, France
26-27 May: Chiba, Japan
23-24 June: Budapest, Hungary
25-26 August: Kazan, Russia
15-16 September: Wiener Neustadt, Austria
6-7 October: Indianapolis, USA
November: TBA

From the awe-inspiring Dolomites to the fairy-tale village of Alberobello, discover Italy’s road less traveled.

Each year, the UNESCO World Heritage Committee convenes to discuss which cultural and natural sites around the world merit recognition for their “outstanding value to humanity,” a status that affords them greater protections. Italy boasts a whopping 51 World Heritage sites—more than any other country in the world.



Italy’s most celebrated UNESCO sites—Rome, Florence, Venice, and the Amalfi Coast—need no introduction. But Italy’s charm lies beyond these obvious places, which are saturated by visitors year-round.

Here are seven of Italy’s lesser known, but still unmissable, UNESCO World Heritage sites.


1. THE DOLOMITES: SUBLIME NATURE




The Dolomites The Dolomites rise above Lake Misurina in the northern Italian Alps. PHOTOGRAPH BY CALLE MONTES, GETTY IMAGES


The Dolomites are a mountain range in the northern Italian Alps, which extend along the region of Trentino-Alto Adige. The area was part of Austria until World War I and feels distinctly different from the rest of the country.


The majestic mountains are described by many as the most spectacular in Europe. UNESCO added the Dolomites to its World Heritage sites for their exceptional natural beauty and geological diversity. From world-class ski resorts in Val Gardena to mountain hiking trails, the Dolomites offer activities for every season. Madonna di Campiglio, a resort in the Brenta Dolomites, is a good base to explore the region.


2. URBINO: A SPLENDID RENAISSANCE TOWN VIEW IMAGES


Located next to Palazzo Ducale, the Duomo di Urbino is a 16th-century church that was rebuilt after an earthquake in 1789.
 
Photograph by Olaf Protze

For most, the term "Renaissance" engenders thoughts of Florence, Tuscany, and Umbria, but evidence of the cultural movement can be found throughout Italy. The small hilltop town of Urbino—nestled in the Marche between the Apennine Mountains and Adriatic Sea—was one of the most significant cultural centers of the Renaissance in the 15th century.


The patron behind Urbino’s flourishing arts and culture scene was Federico da Montefeltro, a brilliant military leader, intellect, and lover of the arts. Montefeltro commissioned the magnificent Palazzo Ducale, one of the most beautiful examples of Renaissance palaces in Italy. The palace has since been converted into the National Gallery of the Marche and houses the works of Renaissance artists.


Palazzo Ducale is the main attraction in town, but a visit is not complete without seeing the birthplace of one of the most celebrated painters and architects of the High Renaissance, Raphael. The home’s interior is bare but quaint.

3. ALBEROBELLO: A FAIRY-TALE VILLAGE



Many of Alberobello's trulli remain functional as houses and shops. PHOTOGRAPH BY TONI ANZENBERGER, REDUX


This magical town is situated among the picturesque olive groves and vineyards of Puglia. Alberobello was recognized as a UNESCO World Heritage site in 1996 for its trulli, whitewashed dwellings capped with conical roofs. Historians aren’t certain why trulli were built this way, but one theory suggests that the simple drywall structure was designed so it could be easily dismantled in order to evade property taxes.


Over a thousand of these limestone structures stand throughout Alberobello and remain functional as houses and shops. The Piazza del Popolo is a good starting point to explore this historical town. Also consider a stop at hilltop towns such as Locorotondo and Ostuni. The latter is drenched with whitewashed houses, earning it the nickname La Città Bianca (the White City).

4. MATERA: CAVEMEN OF THE SASSI




Matera's stacked houses, churches, and monasteries are carved into the natural terrain, PHOTOGRAPH BY GIOVANNI CHIAI, GETTY IMAGES




Well-preserved frescoes adorn the walls of the Crypt of the Original Sin, one of many cave churches in Matera. PHOTOGRAPH BY ANGELO ANTOLINO, NEW YORK TIMES/REDUX

Situated in the southern Italian region of Basilicata, the Sassi, Italian for “stones,” has been continuously occupied by human settlements from the Paleolithic age to present day.


This ancient district sits on the edge of a ravine where stacked houses, churches, and monasteries were carved into the natural terrain. In the 1950s, dangerous living conditions, poor sanitation, and disease forced residents to abandon the Sassi. The city’s impoverished conditions and atmosphere of hopelessness prompted artist Carlo Levi to compare Matera to Dante’s Inferno in his book, Christ Stopped at Eboli.


After a prolonged effort to restore the town, its former residents started returning in the 1980s, renovating the caves under the supervision of conservationists. The Sassi was declared a World Heritage site in 1993, and a modest tourism industry, complete with chic “cave hotels,” soon followed. Matera’s unique landscape has even attracted filmmakers, including Mel Gibson, who shot most of The Passion of the Christ in this location.

5. PIEDMONT: THE WINE REGION



Bright gold and red leaves cover the scenic vineyards of Piedmont, Italy. PHOTOGRAPH BY SLOW IMAGES/GETTY IMAGES


On the western side of the Alps lies the wine region of Piedmont, comprising five wine-growing areas and the Castle of Grinzane Cavour. The region was inscribed as a World Heritage site for its ancient and authentic tradition of winemaking in the beautifully cultivated lands. In addition to a wide selection of mouthwatering wines, Piedmont is an exquisite gastronomic region believed to be the birthplace of the slow food movement, which encourages local production.


To the north of Piedmont, skiing is a popular winter activity in Valle d'Aosta. The Skyway Monte Bianco is a cable car that transports winter wanderers from Courmayeur, Italy, to Chamonix, France. Monte Cervino, also known as the Matterhorn, is another ski resort from which visitors can ski into Switzerland for the day.

6. VICENZA: SPECTACULAR PALLADIAN ARCHITECTURE


The intricate Teatro Olimpico in Vicenza was designed by Andrea Palladio in the late 16th century. PHOTOGRAPH BY STEFANO POLITI MARKOVINA, ALAMY STOCK PHOTO

The Veneto region of northeast Italy is the country’s most culturally diverse region. Most tourists head to the floating city of Venice or the trading city of Verona, made famous by Shakespeare’s Romeo and Julietand The Two Gentlemen of Verona. Many overlook the neighboring Vicenza, a city of splendid art and architecture.


UNESCO added Vicenza to its World Heritage sites in 1994 for its magnificent villas designed by 16th-century Italian Renaissance architect Andrea Palladio. Inspired by Roman architecture, Palladio designed many extraordinary palazzi for noblemen as well as the Teatro Olimpico, the oldest existing theater in Europe.


The Palladian style inspired an architectural movement that can be seen throughout Europe and North America, including Thomas Jefferson’s celebrated Monticello in Charlottesville, Virginia.


7. VAL DI NOTO: RISEN FROM THE RUINS




Glowing street lamps illuminate the hilltop town of Ragusa, Italy, at dusk. PHOTOGRAPH BY PETER ADAMS, ALAMY STOCK PHOTO

While many tourists flock to Taormina and Palermo while in Sicily, the quiet region of Val di Noto in the southeast, popularized by the Italian television series Inspector Montalbano, combines a modern gastronomic scene and sophisticated boutique hotels with an air of old-world charm.


In 2002 UNESCO inscribed the eight towns of Val di Noto (Caltagirone, Militello Val di Catania, Catania, Modica, Noto, Palazzolo, Ragusa, and Scicli) on the World Heritage list. The towns, constructed after a 1693 earthquake devastated the area, are treasured for their splendid late baroque-style architecture and innovative city planning.


The town of Modica is known for its glorious views, which can be enjoyed from a lookout point reached by a set of narrow alleys and hundreds of stairs. Gourmands can also indulge their taste buds with delectable chocolates inspired by the ancient recipes of the Aztecs.


Noto, arguably the most crowded of the Val di Noto towns, is also the grandest. The city was constructed in an orderly, linear fashion—a prime example of late baroque city planning.
Ragusa and Scicli are small but exquisite towns where soft ocher-hued buildings are built on the hills.





Hyundai je potpisao višegodišnje partnerstvo sa slavnim londonskim nogometnim klubom Chelsea. Od sljedeće sezone će se na rukavu novih dresova popularnih “Bluesa” isticati Hyundaijev logo u svim domaćim natjecanjima Chelsea do 2022. godine.

Hyundai je kao sponzor u vrhunskom nogometu prisutan više od 20 godina, a sada po prvi put postaje partner jednom engleskom prvoligašu i bit će prisutan u popularnom Premiershipu.






Osim na sportskoj opremi, Hyundaijevo partnerstvo bit će vidljivo kroz izložene automobile u klubu, reklamne LED ekrane tijekom domaćih utakmica i niz zajedničkih medijskih i digitalnih sadržaja. Osim toga tijekom partnerstva Hyundai i Chelsea će razviti niz inicijativa kojima će navijačima olakšati mobilnost i uživanje u nogometu učiniti dostupnijim.

– Već 20 godina Hyundai donosi strast, dinamičnost i uzbuđenje nogometne igre do obožavatelja diljem svijeta. Sretni smo na početku partnerstva s uspješnim i ambicioznim nogometnim klubom Chelsea. Uz već postojeće partnerstvo s francuskim Olympic Lyonom, planiramo još nekoliko pokroviteljstva s još nekoliko vrhunskih europskih klubova – rekao je Andreas-Christoph Hofmann, potpredsjednik za marketing i proizvode tvrtke Hyundai Motor Europe




“Oduševljeni smo našim partnerstvom s Hyundaijem, jednom od vodećih svjetskih tvrtki i zadovoljni smo što će se logo kultne tvrtke od iduće sezone naći na našim dresovima. Radujemo se i što će Hyundai nagrađivati i zabavljati naše navijače na globalnoj razini”, kazao je komercijalni direktor Chelsea Chris Townsend.





Hyundai je sklopio partnerstvo s Atletico Madridom i postaje novi globalni automobilski partner slavnog španjolskog nogometnog kluba. Od iduće sezone Hyundaijev logo bit će na rukavu dresa Atletico Madrida u svim domaćim natjecanjima kluba do 2021. godine.

Osim toga, španjolski će klub imati flotu službenih Hyundai automobila, a partnerstvo će biti vidljivo na utakmicama te raznim medijskim i digitalnim sadržajima.




Tijekom partnerstva, Hyundai i Atletico će zajednički pokrenuti i kreirati niz uzbudljivih vrijednih pogodnosti za navijače kluba s ciljem olakšavanja mobilnosti i dostupnosti nogometa navijačima.

Tako Hyundai proširuje svoju prisutnost u vrhunskom nogometu u kojem je kontinuirano prisutan kao partner posljednjih 20 godina.

– Nevjerojatno smo uzbuđeni zbog novog partnerstva s Atletico Madridom, vrlo uspješnim klubom koji sa svojim strastvenim navijačima odgovara izazovnom duhu Hyundaija. Kao što su obožavatelji Atletica samo srce slavnog kluba, tako su i naši kupci u središtu pozornosti svih naših aktivnosti – rekao je Andreas-Christoph Hofmann, potpredsjednik za marketing i proizvode Hyundai Motor Europe.

Oduševljenje potpisivanjem partnerstva nije krio ni predsjednik Atletico Madrida Enrique Cerezo: „Ponosni smo na savez s Hyundaijem, automobilskim proizvođačem koji ističe svoju strast za izvrsnošću i liderstvom u tehnološkom napretku i inovacijama. ”


Proteklog vikenda, 16. i 17. lipnja održane su 2 utrke Prvenstva Hrvatske kruga u Banja Luci. Desetak vozača odlučilo je odmjeriti snage na njima već izuzetno „domaćoj stazi“.
Natjecatelji su se bodovali u 4 klase (1 – do 1400 ccm, 5 – do 1600 ccm, 8 – do 2000 ccm, te 12 – preko 2000 ccm).
U klasi 1 prvu trku odnio je Hrvoje Čikor, prateći ga Frano Knego, te Stipe Bekavac kao treće plasirani. 2. trka ista lica na postolju, samo redoslijed nešto drukčiji – Knego izlazi kao pobjednik, Bekavac drugi, te Čikor treći.
U klasi 5 oba dana isti redoslijed gdje je Đivo Franić izašao kao pobjednik ispred Mare Franića, te Novice Stella-e (koji je bio prisiljen odustati na drugoj utrci zbog kvara). Franići su drugu utrku vodili zanimljivu borbu do kraja, gdje je Đivo nakon 16 krugova bio tek nešto više od sekunde brži.
Klasa 8 podosta usamljena sa samo jednim vozačem. Žarko Knego je sa svojim Civic Type-R pokazao da ima još što za ponuditi, te se vozio dosta brzo, čak uz natjecatelje iz više klase!


Najbrži klasu u PH obilježili su već poznati suparnici na stazama iz prošlogodišnjeg izdanja Business Vip Kupa – Kotromaović, Nežić, te Bubičić. Zoran Kotromanović je sa svojom Leon Cuprom pokazao dominaciju u ovoj klasi postavljajući najbrže vrijeme na stazi. Nežić kao drugi, te Bubičić kao treći su prošli cilj kako u prvoj, tako i u drugoj utrci.


Kao suma vikenda, možemo reći da je svoju dominaciju najavio AK Dubrovnik Racing sa pobjedama u apsolutno svim klasama, te su trenutno voditelji po broju bodova. Prate ih AK Buzet, te AK Solin. Ono što možemo reći, uzbuđenja sigurno nije falilo te je ovo odlična najava za nastavak PH već ovaj vikend u Cerklju!

Volkswagen AG i Ford istražuju mogućnost strateškog saveza 
Tvrtke istražuju nekoliko zajedničkih projekata - uključujući zajednički razvoj game komercijalnih vozila u svrhu zadovoljavanja potreba kupaca na globalnoj razini
Potencijalni projekti usmjereni su na jačanje konkurentnosti obje tvrtke
VW i Ford izjavljuju da moguća strateška alijansa neće uključivati zamjene dionica ili bilo kakve sporazume o vlasničkom povezivanju



Volkswagen AG i Ford Motor Company potpisali su Memorandum o razumijevanju i istraživanju strateškog saveza u svrhu jačanja konkurentnosti svake od tvrtki i bolje usluge korisnicima na globalnoj razini. Tvrtke istražuju potencijalne projekte na brojnim područjima - uključujući razvoj niza komercijalnih vozila kako bi što bolje zadovoljili rastuće potrebe kupaca. Potencijalni savez ne bi uključivao vlasničko povezivanje uključujući razmjenu vlasničkih udjela.


"Ford se zalaže za poboljšanje poslovanja i prilagodbu poslovnih modela - što uključuje i suradnju s partnerima kako bi se povećala učinkovitost i efikasnost - rekao je Jim Farley, Fordov predsjednik za globalna tržišta. "Ovaj potencijalni savez s Volkswagenom još je jedan primjer kako možemo unaprijediti poslovanje dok stvaramo pobjednički globalni portfelj proizvoda. Veselimo se budućem istraživanju kako što bolje zadovoljiti sve zahtjevnije potrebe kupaca komercijalnih vozila koja ćemo obavljati s Volkswagenovim timom", kaže Farley.

Dr. Thomas Sedran, šef strategije Volkswagen grupe kaže: Tržišta i zahtjevi kupaca se mijenjaju nevjerojatnom brzinom. Obje tvrtke imaju snažne i komplementarne pozicije u različitim segmentima komercijalnih vozila. Kako bi se prilagodili zahtjevnom okruženju, jedna od najbitnijih stvari koju možemo činiti su fleksibilni strateški savezi. Ovo je i osnovni element strategije 2025. Volkswagen grupe. Potencijalnu industrijsku suradnju s Fordom vidimo kao priliku za poboljšanje konkurentnosti obje tvrtke na globalnoj razini. 



 

 

 

 
Soaring over the Hungarian capital since 2003, the Red Bull Air Race is Budapest’s summer classic – and a pivotal stop for the pilots.
 
Budapest, Hungary – Budapest has established itself as a classic stop on the Red Bull Air Race World Championship calendar: a location legendary for its long heritage dating to the first season of the sport and, especially, for an iconic racetrack approach that sees the raceplanes dive under the city’s Chain Bridge. Every pilot wants a Budapest win on his resume, and every team knows that victory in the fourth stop on the eight-race calendar will give them momentum at the critical midpoint of the season.



With 14 of the world’s best pilots locked in a series of ties right down the leaderboard, the 370 kmh flights will be furious. Tens of thousands of spectators – including Peter Besenyei, Hungary’s own Red Bull Air Race pioneer – will be focused on Australia’s Matt Hall and the USA’s Michael Goulian, neck and neck at the top of the standings with 36 points each. Twice a runner-up in the World Championship, Hall has won the last two races and is looking for a hat-trick over the Danube. Goulian is having a career-best season start, including race trophies for first, second and third. And both have stood on the Budapest podium before, with the American winning in 2009.



Tight in their own tie are the perpetual rivals who finished first and second in the 2017 World Championship, Japan’s Yoshihide Muroya and the Czech Republic’s Martin Sonka. Sitting 17 points back from the frontrunners with 19 each, they will be eager to break free of each other; and to make sure that the leaders do not get out of reach. The same is true of Germany’s Matthias Dolderer, who triumphed in Budapest on the way to his 2016 World Championship, and the charging young Frenchman Mika Brageot – both possess 15 points.
But no one in the lineup has had more success flying at the “Pearl of the Danube” than US pilot Kirby Chambliss, with six Budapest podiums including two wins. “Budapest was the second race in the history of the sport, and that’s what always makes it so special to me,” says the two-time Red Bull Air Race titleholder, who at eighth place overall will be keen to reproduce his 2017 victory in the capital. “The city is so beautiful – but as a pilot, you never know what you’re going to get over the water. The wind and conditions that can start up there could make it a pretty tough racetrack. I’m looking forward to going back!”

RED BULL AIR RACE 2018 CALENDAR
2-3 February: Abu Dhabi, UAE
20-22 April: Cannes, France
26-27 May: Chiba, Japan
23-24 June: Budapest, Hungary
25-26 August: Kazan, Russia
15-16 September: Wiener Neustadt, Austria
6-7 October: Indianapolis, USA
November: TBA
ABOUT RED BULL AIR RACE
Created in 2003, the Red Bull Air Race World Championship has held more than 80 races around the globe. The Red Bull Air Race World Championship features the world’s best race pilots in a pure motorsport competition that combines speed, precision and skill. Using the fastest, most agile, lightweight racing planes, pilots hit speeds of 370kmh while enduring forces of up to 12G as they navigate a low-level slalom track marked by 25-meter-high, air-filled pylons. In 2014, the Challenger Cup was conceived to help the next generation of pilots develop the skills needed for potential advancement to the Master 
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