The silky fibres which wrap the seeds are utilized for stuffing in lieu of the “kapok” (the fibres obtained from the fruits of the Ceiba pentandra), and as thermal insulator. In pot, thanks to the particular shape of its trunk and the superficial roots, it is a subject appreciated by the collectors of caudiciforms and for realizing spectacular bonsais. Where they can represent a danger, the spines can be rather easily taken off up to a man’s height, even if this, of course, compromises one of its peculiar characteristics. The Ceiba speciosa is a plant to be placed in full sun, on well draining soil, keeping in mind that its rooting apparatus is particularly aggressive and rather superficial, therefore it is to be placed well far away from walls, enclosures, sidewalks, sewers, etc.įast growing, it can bear long drought periods as it stores water during the rainy season, in its spongy trunk. Suitable to tropical, subtropical and warm temperate climates, as it resists, when adult, to temperatures as low as -4/-6☌ for a short time, in case with danger to the youngest branches. Plant of great landscape value, due to its imposing bottle-shaped, thorny, greenish, trunk and to its showy, abundant blossoming, which happens at the same time of the fall of the leaves. It easily reproduces by seed, which germinates in about one week, on a sandy substratum. They are oblong capsules of 10-15 cm of length, containing several black globose seeds of 5-6 mm of diameter, dipped in a white woolly mass. The fruits are dehiscent (fruits which open spontaneously when ripe, along the minor resistance lines, freeing the seeds). Very showy, the flowers have five oblong petals with undulated margins with a pink or reddish colour in the terminal part, white or yellowish, with dark purple dots or striae internally, and with, at the centre, a showy staminal tube, long about 5 cm. The flowers, solitary or assembled in groups of two or three units at the axil of the terminal leaves, are hermaphrodite, waxy, of about 15 cm of diameter. The leaves of the Ceiba speciosaare palmate-compound with 5-7 elliptic, 6-10 cm long and about 4 cm broad leaflets, with sharp apex and indented margins, of a glossy green colour on the upper part, green-grey under, on an about 8 cm long petiole. The name of the species comes from the Latin word “speciosa” = splendid, magnificent.Ĭommon names: “Brazilian kapok tree”, “floss silk tree”, “silk cotton tree”, “South American kapok tree” (English) “arbre bouteille”, “chorisia rose”, “kapockier” (French) “albero bottiglia”, “chorisia”, “falso kapok” (Italian) “arvore-de paina”, “barriguda”, “paineira”, “paineira-rosa” (Portuguese) “arbol de la lana”, “bitaca”, “flor de mayo”, “palo borracho”, “palo borracho rosado”, “palo rosado” (Spanish) “Brasilianischer Forettseidenbaum”, “Florettseidenbaum”, “Wollbaum” (German).ĭeciduous leaf tree, tall up to about 30 m, with swollen trunk in the lower part, with a diameter of 1-2 m, with tender and porous wood, and green bark in the young specimens, green-grey in the adult ones, covered by very curious conical thorns. The name of the genus comes from the name utilized by the natives of the Caribbean for some plants of the genus (in particular, the Ceiba pentandra). St.-Hil.) Ravenna (1998) is native to Argentina, Brazil, Paraguay and Peru, where it grows in the savannas and in the deciduous forests in markedly seasonal climates. “We have nothing but space here.Ceiba speciosa in flower © Giuseppe Mazza “We have ambitious ideas, like a Sunday brunch, but we want to see how it goes first,” Mattos said. The restaurant will be open on Valentine’s Day, which falls on a Sunday. The restaurant will operate Wednesdays to Saturdays. People interested in dining at the Paina Buffet at Nani Mau are required to make a reservation beforehand. Nani Mau also is offering add-on grilled seafood options, which will be an extra cost. There also will be a carving station in the buffet line, as well as beverage service and desserts brought to the table. The Paina Buffet at Nani Mau will offer options in Asian fusion, Mediterranean grill, paniolo barbecue and island flavors. “We received approval from the Department of Health and have a safe plan in place.” “I think we have a great environment that can service indoor and outdoor dining, which sets us apart,” Mattos said. Masks will be required each time a person leaves their table, and some tables have been removed to accommodate social distancing standards. To comply with COVID-19 restrictions, Nani Mau will allow patrons to go up to the buffet from one table at a time. We have a new chef on board, and we’re excited to see how it goes.” “When push came to shove, we realized we had to recreate what we’re known for in a way that is COVID-19 safe,” said general manager Mark Mattos.
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