𝚅𝚎𝚍𝚒 𝚒𝚕 𝚜𝚞𝚘 𝚏𝚒𝚕𝚎𝚝𝚝𝚘 𝙼𝚘𝚕𝚒𝚜𝚎, 𝚜𝚞 𝚞𝚗 𝚕𝚎𝚝𝚝𝚘 𝚍𝚒 𝚛𝚊𝚛𝚒𝚜𝚜𝚒𝚖𝚒 𝚘𝚛𝚊𝚙𝚒 𝚜𝚎𝚕𝚟𝚊𝚝𝚒𝚌𝚒 (𝚒𝚗 𝚊𝚕𝚝𝚎𝚛𝚗𝚊𝚝𝚒𝚟𝚊 𝚍𝚒 𝚌𝚒𝚌𝚘𝚛𝚒𝚊) 𝚌𝚘𝚗 𝚛𝚒𝚜𝚝𝚛𝚎𝚝𝚝𝚘 𝚍𝚒 𝚃𝚒𝚗𝚝𝚒𝚕𝚒𝚊, 𝚏𝚘𝚗𝚍𝚘 𝚋𝚛𝚞𝚗𝚘 𝚎 𝚝𝚊𝚛𝚝𝚞𝚏𝚘 𝚗𝚎𝚛𝚘, 𝚖𝚊 𝚊𝚗𝚌𝚑𝚎 𝙰𝚞𝚝𝚞𝚗𝚗𝚘 𝟸𝟶𝟸𝟷, 𝚞𝚗 𝚏𝚊𝚐𝚘𝚝𝚝𝚒𝚗𝚘 𝚍𝚒 𝚌𝚒𝚗𝚐𝚑𝚒𝚊𝚕𝚎 𝚌𝚘𝚗 𝚏𝚘𝚗𝚍𝚞𝚝𝚊 𝚍𝚒 𝚌𝚊𝚌𝚒𝚘𝚌𝚊𝚟𝚊𝚕𝚕𝚘, 𝚌𝚛𝚎𝚖𝚊 𝚍𝚒 𝚣𝚞𝚌𝚌𝚊, 𝚌𝚊𝚛𝚋𝚘𝚗𝚌𝚎𝚕𝚕𝚒 (𝚌𝚊𝚛𝚍𝚒 𝚜𝚎𝚕𝚟𝚊𝚝𝚒𝚌𝚒 𝚊𝚗𝚌𝚘𝚛𝚊 𝚙𝚒𝚌𝚌𝚘𝚕𝚒 𝚎 𝚝𝚎𝚗𝚎𝚛𝚒) 𝚎, 𝚍𝚊𝚕𝚕𝚊 𝙻𝚞𝚌𝚊𝚗𝚒𝚊, 𝚙𝚎𝚙𝚎𝚛𝚘𝚗𝚎 𝚌𝚛𝚞𝚜𝚌𝚘.

𝙳𝚎𝚜𝚌𝚛𝚒𝚟𝚎𝚛𝚎 𝚒𝚕 𝚖𝚎𝚗𝚞 𝚜𝚝𝚎𝚛𝚖𝚒𝚗𝚊𝚝𝚘 𝚍𝚒 𝚂𝚝𝚎𝚏𝚊𝚗𝚘 è 𝚙𝚎𝚛ò 𝚒𝚖𝚙𝚘𝚜𝚜𝚒𝚋𝚒𝚕𝚎: 𝚋𝚊𝚜𝚝𝚒 𝚜𝚊𝚙𝚎𝚛𝚎 𝚌𝚑𝚎 𝚒 𝚙𝚒𝚊𝚝𝚝𝚒,𝚙𝚎𝚛𝚕𝚘𝚙𝚒ù 𝚍𝚒 𝚌𝚊𝚛𝚗𝚎 𝚟𝚒𝚜𝚝𝚊 𝚕𝚊 𝚙𝚛𝚘𝚏𝚒𝚌𝚞𝚊 𝚌𝚘𝚕𝚕𝚊𝚋𝚘𝚛𝚊𝚣𝚒𝚘𝚗𝚎 𝚌𝚘𝚕 𝚏𝚛𝚊𝚝𝚎𝚕𝚕𝚘 𝚖𝚊𝚌𝚎𝚕𝚕𝚊𝚒𝚘, 𝚑𝚊𝚗𝚗𝚘 𝚝𝚞𝚝𝚝𝚒 𝚜𝚊𝚙𝚘𝚛𝚒 𝚒𝚗𝚝𝚎𝚗𝚜𝚒 𝚍𝚒 𝚚𝚞𝚎𝚜𝚝𝚊 𝚛𝚎𝚐𝚒𝚘𝚗𝚎.

𝙲𝚊𝚛𝚝𝚊 𝚍𝚎𝚒 𝚟𝚒𝚗𝚒 𝚒𝚖𝚙𝚎𝚛𝚗𝚒𝚊𝚝𝚊 𝚜𝚞𝚕𝚕𝚊 𝚃𝚒𝚗𝚝𝚒𝚕𝚒𝚊. 𝚂𝚎𝚛𝚟𝚒𝚣𝚒𝚘 𝚍𝚒 𝚎𝚜𝚎𝚖𝚙𝚕𝚊𝚛𝚎 𝚙𝚛𝚘𝚏𝚎𝚜𝚜𝚒𝚘𝚗𝚊𝚕𝚒𝚝à 𝚎 𝚌𝚘𝚛𝚍𝚒𝚊𝚕𝚒𝚝à. 𝙴 𝚊𝚗𝚌𝚘𝚛𝚊 𝚌𝚘𝚗𝚏𝚘𝚛𝚝𝚎𝚟𝚘𝚕𝚒 𝚜𝚝𝚊𝚗𝚣𝚎 𝚎 𝚞𝚗 𝚊𝚛𝚎𝚊 𝚐𝚒𝚘𝚌𝚑𝚒 𝚙𝚎𝚛 𝚋𝚊𝚖𝚋𝚒𝚗𝚒”