SW Rendezvous and Trophy 2025: a unique event in the Southern Wind calendar, part of the prestigious Giorgio Armani Superyacht Regatta, organized by the Yacht Club Costa Smeralda. For the first time, the event will welcome yachts over 24m and introduces the Corinthian Spirit Division, offering a competitive yet accessible racing experience. 27th to 31st May. Save the Date. To download the official event programme, click here: https://www.sws-yachts.com/events/xix-sw-rendezvous-and-trophy-porto-cervo-2025/

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https://rifa.digital/rifa/passeio-de-veleiro-em-ubatuba

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"Rabo de Toro" Oxtail stew. family recipe from my Andalucían friend Teresa. "rabo de toro" Oxtail stew. For 1 kilogram of bull tail: Salt, pepper, sweet paprika ( the best is from Vera) , 1 bay leaf, 1 onion, 5 cloves of garlic, 1 tomato and a half, 2 carrots, a sprig of celery, 1 leek, 1 glass of oloroso wine or brandy or white wine, 1 cup of meat broth, olive oil Season the bull's tail with salt and pepper and sauté it in olive oil. In the same oil we put to fry everything cutting onion, garlic, tomatoes, carrots, celery, leek and add bay leaf. Add the meat with the glass of wine and the broth. After sautéing a bit, add water, salt and pepper. Cover in a pressure cooker I leave it for 1 hour in my pot on a small fire. Serve with rice or potato

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