"Notre"

#13244149

26 January 2026

In Porto, Portugal, on January 26, 2026, Antonio Nobre, the referee of the game, shows a yellow card to Cesar Peixoto, the head coach of Gil Vicente FC, during the Liga Portugal Betclic 2025/26 League match between FC Porto and Gil Vicente FC at Estadio do Dragao.

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#13244150

26 January 2026

In Porto, Portugal, on January 26, 2026, Antonio Nobre, the referee of the game, shows a yellow card to Cesar Peixoto, the head coach of Gil Vicente FC, during the Liga Portugal Betclic 2025/26 League match between FC Porto and Gil Vicente FC at Estadio do Dragao.

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#13244151

26 January 2026

In Porto, Portugal, on January 26, 2026, Antonio Nobre, the referee of the game, shows a yellow card to Cesar Peixoto, the head coach of Gil Vicente FC, during the Liga Portugal Betclic 2025/26 League match between FC Porto and Gil Vicente FC at Estadio do Dragao.

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#13242764

26 January 2026

(EDITOR'S NOTE: Image was converted to black and white) Paolo Sorrentino presents ''La Grazia'' in Turin, Italy, on January 18, 2026. Paolo Sorrentino presents his new film ''La Grazia'' at the Cinema Nazionale in Turin.

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#13242765

26 January 2026

(EDITOR'S NOTE: Image was converted to black and white) Paolo Sorrentino presents ''La Grazia'' in Turin, Italy, on January 18, 2026. Paolo Sorrentino presents his new film ''La Grazia'' at the Cinema Nazionale in Turin.

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#13229522

23 January 2026

In Xian of Mingshan, Sichuan Province, China, on April 13, 2025, a man hand-roasts freshly picked young tea leaves in a large wok. This precise and rapid ancestral gesture fixes the tea's aromas and preserves the freshness of the buds. As the final step before commercialization, this firing gives the tea its characteristic notes and velvety texture.

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#13229523

23 January 2026

In Xian of Mingshan, Sichuan Province, China, on April 13, 2025, a man hand-roasts freshly picked young tea leaves in a large wok. This precise and rapid ancestral gesture fixes the tea's aromas and preserves the freshness of the buds. As the final step before commercialization, this firing gives the tea its characteristic notes and velvety texture.

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#13229524

23 January 2026

In Xian of Mingshan, Sichuan Province, China, on April 13, 2025, a man hand-roasts freshly picked young tea leaves in a large wok. This precise and rapid ancestral gesture fixes the tea's aromas and preserves the freshness of the buds. As the final step before commercialization, this firing gives the tea its characteristic notes and velvety texture.

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#13229525

23 January 2026

In Xian of Mingshan, Sichuan Province, China, on April 13, 2025, a man hand-roasts freshly picked young tea leaves in a large wok. This precise and rapid ancestral gesture fixes the tea's aromas and preserves the freshness of the buds. As the final step before commercialization, this firing gives the tea its characteristic notes and velvety texture.

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#13229526

23 January 2026

In Xian of Mingshan, Sichuan Province, China, on April 13, 2025, men hand-roast freshly picked young tea leaves in a large wok. This precise and rapid ancestral gesture fixes the tea's aromas and preserves the freshness of the buds. This firing, the final step before commercialization, gives the tea its characteristic notes and velvety texture.

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#13229527

23 January 2026

In Xian of Mingshan, Sichuan Province, China, on April 13, 2025, men hand-roast freshly picked young tea leaves in a large wok. This precise and rapid ancestral gesture fixes the tea's aromas and preserves the freshness of the buds. This firing, the final step before commercialization, gives the tea its characteristic notes and velvety texture.

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#13229528

23 January 2026

In Xian of Mingshan, Sichuan Province, China, on April 13, 2025, a man hand-roasts freshly picked young tea leaves in a large wok. This precise and rapid ancestral gesture fixes the tea's aromas and preserves the freshness of the buds. As the final step before commercialization, this firing gives the tea its characteristic notes and velvety texture.

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#13229529

23 January 2026

In Xian of Mingshan, Sichuan Province, China, on April 13, 2025, a man hand-roasts freshly picked young tea leaves in a large wok. This precise and rapid ancestral gesture fixes the tea's aromas and preserves the freshness of the buds. As the final step before commercialization, this firing gives the tea its characteristic notes and velvety texture.

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#13229530

23 January 2026

In Xian of Mingshan, Sichuan Province, China, on April 13, 2025, a man hand-roasts freshly picked young tea leaves in a large wok. This precise and rapid ancestral gesture fixes the tea's aromas and preserves the freshness of the buds. As the final step before commercialization, this firing gives the tea its characteristic notes and velvety texture.

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#13229531

23 January 2026

In Xian of Mingshan, Sichuan Province, China, on April 13, 2025, a man hand-roasts freshly picked young tea leaves in a large wok. This precise and rapid ancestral gesture fixes the tea's aromas and preserves the freshness of the buds. As the final step before commercialization, this firing gives the tea its characteristic notes and velvety texture.

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#13229596

23 January 2026

In Hanyuan, Sichuan Province, China, on April 13, 2025, mascots representing red Sichuan pepper celebrate this emblematic spice of the region. Known for its pungent yet subtly citrus notes, red Sichuan pepper delivers the distinctive tingling and refreshing sensation characteristic of Sichuan cuisine. It is a symbol of a rich terroir and lies at the heart of local culinary traditions and cultural identity, a true red treasure of the Sichuan mountains.

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