𝑉𝑒𝑙𝑙𝑢𝑡𝑎𝑡𝑎 𝑐𝑟𝑒𝑚𝑜𝑠𝑎 𝑑𝑖 𝑧𝑢𝑐𝑐𝑎, 𝑐𝑜𝑛 𝐵𝑙𝑢 𝑑𝑒𝑙 𝑀𝑜𝑛𝑐𝑒𝑛𝑖𝑠𝑖𝑜 𝑒 𝑐𝑟𝑜𝑠𝑡𝑖𝑛𝑖 𝑑𝑖 𝑝𝑎𝑛𝑒 𝑑𝑖 𝑠𝑒𝑔𝑎𝑙𝑒

𝑅𝑎𝑣𝑖𝑜𝑙𝑖 𝑑𝑒𝑙 𝑃𝑙𝑖𝑛, 𝑚𝑎𝑛𝑡𝑒𝑐𝑎𝑡𝑖 𝑐𝑜𝑛 𝑏𝑢𝑟𝑟𝑜 𝑑'𝑎𝑙𝑝𝑒𝑔𝑔𝑖𝑜 𝑒 𝑃𝑎𝑟𝑚𝑖𝑔𝑖𝑎𝑛𝑜 𝑠𝑢 𝑐𝑟𝑒𝑚𝑜𝑠𝑜 𝑑𝑖 𝑡𝑜𝑝𝑖𝑛𝑎𝑚𝑏𝑢𝑟

𝑅𝑖𝑠𝑜𝑡𝑡𝑜 𝐶𝑎𝑟𝑛𝑎𝑟𝑜𝑙𝑖 𝑐𝑜𝑛 𝑓𝑢𝑛𝑔ℎ𝑖 𝑝𝑜𝑟𝑐𝑖𝑛𝑖, 𝑠𝑎𝑙𝑠𝑖𝑐𝑐𝑖𝑎 𝑑𝑖 𝐵𝑟𝑎 𝑒 𝑐𝑟𝑒𝑚𝑜𝑠𝑜 𝑎𝑙𝑙𝑎 𝐹𝑜𝑛𝑡𝑖𝑛𝑎 𝑑'𝐴𝑜𝑠𝑡𝑎

𝐹𝑢𝑠𝑖𝑙𝑙𝑜𝑛𝑒 𝑐𝑜𝑛 𝑐𝑜𝑧𝑧𝑒, 𝑣𝑜𝑛𝑔𝑜𝑙𝑒, 𝑔𝑎𝑚𝑏𝑒𝑟𝑖 𝑒 𝑐𝑎𝑙𝑎𝑚𝑎𝑟𝑖

𝑀𝑒𝑧𝑧𝑖 𝑝𝑎𝑐𝑐ℎ𝑒𝑟𝑖 𝑐𝑜𝑛 𝑐𝑎𝑙𝑎𝑚𝑎𝑟𝑖 "𝑎𝑙𝑙𝑎 𝐿𝑢𝑐𝑖𝑎𝑛𝑎", 𝑐𝑜𝑛 𝑝𝑜𝑚𝑜𝑑𝑜𝑟𝑜, 𝑐𝑎𝑝𝑝𝑒𝑟𝑖 𝑒 𝑜𝑙𝑖𝑣𝑒 𝑡𝑎𝑔𝑔𝑖𝑎𝑠𝑐ℎ𝑒

𝑆𝑝𝑎𝑔ℎ𝑒𝑡𝑡𝑜𝑛𝑒 𝑐𝑜𝑛 𝑐𝑟𝑒𝑚𝑜𝑠𝑜 𝑎𝑙 𝑝𝑒𝑐𝑜𝑟𝑖𝑛𝑜 𝑒 𝑝𝑒𝑝𝑒 𝑎 𝑠𝑒𝑛𝑡𝑖𝑚𝑒𝑛𝑡𝑜