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Leoni, Tomasso, tr. Venetian Rapier: The School, or Salle ~ Nicoletto Giganti's 1606 Rapier Fencing Curriculum. Wheaton, IL: Freelance Academy Press, 2010. Print. ISBN 978-0-9825911-2-3; Leoni, Tomasso. The Art of Dueling: Salvator Fabris' Fencing Treatise of 1606. Union City, Calif.: The Chivalry Bookshelf, 2004. Print. ISBN 978-1-891448-23-2
Frenchmen adopted the Italian duelling sword and mastered it, and it is believed that between 1600 AD and 1700 AD well over 70,000 Frenchmen died in duels, many of them mortally wounded by a Rapier. From the late 16th century, Italian rapier fencing attained considerable popularity all over Europe, notably with the treatise by Salvator Fabris ...
Ridolfo Capo Ferro da Cagli (Ridolfo Capoferro, Rodulphus Capoferrus) was an Italian fencing master in the city of Siena, best known for his rapier fencing treatise published in 1610. He seems to have been born in the town of Cagli in the Duchy of Urbino (nowadays Province of Pesaro e Urbino), but was active as a fencing master in Siena ...
A rapier (/ ˈ r eɪ p i ər /) is a type of sword originally used in Spain (known as espada ropera-' dress sword ') and Italy (known as spada da lato a striscia). [1] [2] [3] The name designates a sword with a straight, slender and sharply pointed two-edged long blade wielded in one hand. [4]
Teatro Bistro, a restaurant on historic Main Street in downtown Grapevine, Texas, May 4, 2024. “It’s a great occasion to make new customers,” she wrote. Moms will get a complimentary dessert ...
An early rapier or "side-sword" on exhibit in the Castle of Chillon. The spada da lato (Italian) or side-sword is a type of sword popular in Italy during the Renaissance. It is a continuation of the medieval knightly sword, and the immediate predecessor, or early form, of the rapier of the early modern period. Side-swords were used concurrently ...
In this creamy radish soup recipe, radishes are sautéed and pureed with potato, creating a velvety, healthy soup. Cooking radishes also tones down any bitterness while leaving plenty of sweet ...
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