Ferrari 488 Spider debuts in Frankfurt, is faster than Lamborghini's new drop-top in every way : MySpin.com.au - social media for cars. saor christian louboutin

Ferrari 488 Spider debuts in Frankfurt, is faster than Lamborghini's new drop-top in every way

MySpin: Australian cars community MySpin 2 years ago

Like clockwork, Ferrari introduced a retractable hardtop version of its the new 488 supercar at the Frankfurt auto show. The company says the folding hardtop is super-lightweight, folds quickly and still keeps the noise and elements out.

The 488 Spider works with the same 3.9-liter turbocharged V8 as the coupe, making 660 hp at 8,000 rpm and 560 lb-ft of torque. That’s good for a 0-62-mph sprint of 3 seconds and a blast to 124 mph in 8.7. Power is sent rearward through a seven-speed dual-clutch transmission to Ferrari’s Variable Torque Management system and then on to the wheels.

There’s no turbo lag with the 3.9, according to Ferrari. This is accomplished via turbos on ball-bearing-mounted shafts to reduce friction, compressor wheels made from TiAl (an aluminum alloy) and by using a twin-scroll system, which directs exhaust gases through separate scrolls and increases the pressure of the exhaust pulses for more power.

Ferrari’s claimed focus is maximum efficiency with the new V8. Intake ports are shaped to optimize airflow, and the engine has an ion-sensing system that measures air currents to control ignition timing and a multi-spark feature that enables the spark advance to be maximized. The oil pump can vary its pressure, reducing power requirements, while the cylinder heads with roller-finger followers reduce the power absorbed by the valvetrain 10 percent. A flat-plane crank reduces mass and improves balance.

Ferrari 488 Spider debuts in Frankfurt, is faster than Lamborghini's new drop-top in every way

Air flow is always a concern for Ferrari engineers. The front of the 488 Spider features a central pillar and double spoiler. The spoiler has a top section that’s designed to manage airflow to the radiator, while the lower section generates suction under the car. The underbody features curved aerodynamic appendages that accelerate air and reduce pressure, which increases downforce but not drag -- a key when designing aerodynamic supercars. The rear diffuser also does its part, optimizing the air flowing under the car and boosting downforce. The adjustable rear diffuser can adjust the balance between increased downforce and reduced drag.

The hardtop retracts and unfolds in just 14 seconds (that's three seconds faster than the Lamborghini Huracan Spyder) and takes up just 100 liters, or about 3.5 cubic feet, as opposed to nearly double that for a conventional hardtop, according to Ferrari. Using aluminum on the top and a simple folding mechanism, the company says it realized weight savings of about 88 pounds over a traditional hard top and about 55 pounds over a soft top. Curb weight is just 3,362 pounds.

Ferrari 488 Spider debuts in Frankfurt, is faster than Lamborghini's new drop-top in every way

The 488 Spider gets Ferrari’s Side Slip Angle Control system (version two), which is said to be more precise and less invasive than that last. It provides 12 percent faster longitudinally out of corners than the 458 Spider. It integrates with the car's stability control and its E-Differential. It also controls the active magnetic dampers, flattening the car even more in fast corners and with changes of direction. A new Brembo braking system, borrowed from the LaFerrari, shortens stopping distances 9 percent.

Inside, the steering wheel holds most of the controls; others are stationed in pods angled toward the driver. The central tunnel features a Prancing Horse logo and has a storage compartment, “which allows small items to be hidden from prying eyes when the car is parked with the top down.” The Spider also comes with Apple CarPlay and a new version of Ferrari's infotainment system.

The Ferrari 488 Spider goes on sale in the first half of 2016 with an approximate price of $270,000.

 

Read more: http://autoweek.com/article/frankfurt-motor-show/ferrari-488-spider-drops-its-top-frankfurt-motor-show

Ferrari 488 Spider debuts in Frankfurt, is faster than Lamborghini's new drop-top in every way photos Ferrari 488 Spider debuts in Frankfurt, is faster than Lamborghini's new drop-top in every way photos Ferrari 488 Spider debuts in Frankfurt, is faster than Lamborghini's new drop-top in every way photos Ferrari 488 Spider debuts in Frankfurt, is faster than Lamborghini's new drop-top in every way photos Ferrari 488 Spider debuts in Frankfurt, is faster than Lamborghini's new drop-top in every way photos Ferrari 488 Spider debuts in Frankfurt, is faster than Lamborghini's new drop-top in every way photos Ferrari 488 Spider debuts in Frankfurt, is faster than Lamborghini's new drop-top in every way photos Ferrari 488 Spider debuts in Frankfurt, is faster than Lamborghini's new drop-top in every way photos Ferrari 488 Spider debuts in Frankfurt, is faster than Lamborghini's new drop-top in every way photos

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lunedì 22 febbraio 2016

VENETO LOVERS' COOKING: LA RICETTA DEL BACCALA' MANTECATO DELLO CHEF OMAR PAPAIT

Vi proponiamo una ricetta tratta dal nuovo volume "Veneto Lovers' Cooking" della Casa editrice Lunargento.

Dieci cuochi d'eccellenza per dieci ricette e altrettanti e più prodotti tipici del Veneto: amore e buon cibo, da sempre binomio vincente, si tingono di una nuova sfumatura, in una guida che strizza l?occhio al territorio. Dieci chef tra i più talentuosi del Veneto si raccontano: a parlare sono i loro piatti, che dall'antipasto al dessert si compongono in un menu d'eccezione. Per innamorati e per amanti della buona cucina. Ingredienti must: alcuni tra i prodotti d'eccellenza della regione, dal tartufo al radicchio, dall'olio extravergine d'oliva ai vini, a raccontare la bellezza del Veneto e la passione di dieci artisti del cibo. Con la collaborazione di Fabrizio Nonis

I prodotti usati sono tipici della zona e usati al meglio. Possiamo nominare il famosissimo radicchio di Verona, il radicchio tardivo di Treviso, l'olio extravergine d'oliva del Garda, i gustosissimi fagioli di Lamon, la rapa di Chioggia ed il riso Veronese per non parlare della zucca delica.
Piatti tipici come il Pandoro, lo stoccafisso ed il risotto di pesce.
L'oca la fa da padrona nella ricetta Petto d'oca in onto alle noci di cola che si può degustare da Lazzaro 1915 a cura dello chef Piergiorgio Siviero.

Come non restare incantati di fronte il Baccalà mantecato con crema e "saor" di zucca, vela di polenta biancoperla e chicchi di melograno dello chef Omar Papait, gustabile all'Osteria Veneta "Da Piero". Ecco qui tutti i segreti per realizzare questa invitante ricetta:


INGREDIENTI PER IL BACCALA’ MANTECATO
400 gr. stoccafisso ragno
250 gr. latte Intero
2 l acqua
400 ml olio di semi di girasole veneto
2 spicchi d’aglio
Sale q.b.
INGREDIENTI PER LA ZUCCA IN “SAOR”:
440 gr. zuccadelica pulita
2 foglie di alloro
1 bicchiere d’aceto bianco
½ bicchiere di vino bianco
300 gr. cipolla a julienne
30 gr. uvetta
30 gr. pinoli tostati
Olio d’oliva del Garda DOP q.b.
Sale & Pepe q.b.

INGREDIENTI PER LA CREMA DI ZUCCA:
200 gr. zuccadelica pulita
100gr. brodo vegetale
Sale & Pepe q.b.

INGREDIENTI PER POLENTA BIANCOPERLA:
500 ml acqua
100 gr. farina di mais biancoperla
Olio d’oliva del Garda DOP q.b.
Semi di zucca biologici q.b.
Sale grosso q.b.



PROCEDIMENTO PER IL BACCALA’
Immergere in una casseruola lo stoccafisso già ammollato e deliscato nel latte e l’acqua, aggiungere gli spicchi di aglio e un pizzico di sale. Portare a ebollizione e far bollire per circa 15 minuti. Far riposare fuori dal fuoco per circa 10 minuti, scolare lo stoccafisso e portarlo a temperatura ambiente. Utilizzando il mixer da cucina, unire lentamente l’olio.

PROCEDIMENTO PER LA ZUCCA IN SAOR
Tagliare la zucca a fette regolari, portare ad ebollizione una pentola d’acqua, salarla, aggiungervi ½ bicchiere di aceto e le 2 foglie di alloro, immergere la zucca. Quando l’acqua riprenderà a bollire, scolare la zucca e stenderla in un panno asciutto.
In un rondò aggiungere una leggera base di olio d’oliva, quando lo stesso sarà caldo, mettere i 300 gr. di cipolla a julienne e farla imbiondire. Unire il ½ bicchiere di vino bianco, ½ bicchiere di aceto bianco e l’uvetta, far “pippare” a fuoco lento per circa 2 minuti.
Quando la zucca e la cipolla saranno raffreddate, stendere un leggero strato di cipolla in una pirofila, disporre la zucca ed infine ricoprire con la restante cipolla ed ultimare con i pinoli precedentemente tostati. Far riposare per almeno 12 ore.

PROCEDIMENTO PER LA CREMA DI ZUCCA
Far bollire la zucca precedentemente tagliata a pezzi in una casseruola immersa nel brodo vegetale per circa 10 minuti. Frullare con mixer ad immersione ed aggiustare di sale e pepe.

PROCEDIMENTO PER POLENTA BIANCOPERLA
Portare a ebollizione l’acqua in un tegame per polenta, meglio se in rame; aggiungere una manciata di sale grosso ed un filo di olio d’oliva, unire delicatamente la farina di mais mescolando con una frusta. Cuocere a fuoco basso per circa 45 minuti.Aiutandosi con una spatola, spalmare su un foglio di carta forno delle vele di polenta dalla forma desiderata, aggiungervi dei semi biologici di zucca. Infornare a circa 160° e far essiccare le vele per circa 10 minuti.



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