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World Guest Cards (Mirovoj Gost’) may be obtained at any of the Mirovaya Karta restaurants.
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Please contact Julia Badekha by the phone (044) 253 16 24 and repeat your data, in order to find out the error reason.
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Increasing your discount from 10% to 15% and from 15% to 20% depends upon the number of visits to our restaurants using your card. You can inquire about the number of visits registered, by e-mail at info@kartamir.com.ua give your surname, given name and patronymic if used.
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You can inquire the Department on Work with Clients about the state of your bonus account by the phone (044) 531 94 03 or by e-mail info@kartamir.com.ua.
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You can renew a lost card contacting the Department on Work with Clients. Phone: (044) 531 94 03, e-mail: info@kartamir.com.ua
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You can get an application form by fax (044) 537 22 77 or at any our restaurant. Additional information is available by the phone (044) 253 16 24.
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ROMAN HOLIDAY
| A light tune, hip-swaying walk, Audrey Hepburn’s thick fringe, buzzing scooters of all colours, smell of coffee and petrol — buon giorno, signori, Rome welcomes you!
This city known for the habits of an arrogant dandy wakes up at dawn and never goes to sleep. It is straightforward and fastidious, yet at all times authentic, actually, in the same way as its cuisine. The artichokes cooked in Rome taste exactly like artichokes, while lamb is just lamb and nothing else, the greens that go into a dish are always fresh and the same holds for spices. The undisguised simplicity often astonishes Rome’s visitors, and only those who do their best to know la cucina romana as well as possible will be let in on its secrets.
Despite the amazing dishes which local chefs were soon cooking with potatoes and tomatoes, these vegetables brought to the Italian capital from the New World in the 16th century did not produce any significant effect on the eating habits of the Romans. Centuries ago, as well as today, the highlights of Roman cuisine were olives and olive oil, beans, baked pork, lamb, fresh vegetables and garden herbs, sheep’s milk cheese, bread, pasta, fresh fish and salted anchovies. Local wine and spring water had to be part of every meal.
At the beginning of the first millennium B.C., the territory of Rome in the region of Latium was composed of a few deserted slopes by a river, with some shepherd huts. A thousand years later, the town turned into a fast developing city with well established trade and economic links: for instance, Roman bread used to be baked from the grain brought from North Africa. Even in the golden age of the Roman Empire, there were historians and men of letters nostalgic about the old days when a bowl of warm wheat could satisfy all the needs of a Roman. For example, Petronius famous for farcical descriptions of gluttony at the extravagant banquets of the rich Roman Trimalchio, was afraid the future generations would picture Romans consuming exclusively larks’ tongues and other unthinkable delicacies.
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MAMMA ITALIANA. ÍÅÈÇÂÅÑÒÍÀß ÈÒÀËÈß
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In this section:
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 summer 2004
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 december 2003 / january 2004
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 february / march 2004
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 april / may 2004
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 october/november 2003
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