Ferrari will launch a new supercar Similar to Ferrari cars, the most striking feature lies in the “heart” itself: in this case the latest generation of the legendary 65 ° V12 engine from Maranello, delivering the highest output compared to any Ferrari commercial car engine – 830 cv, engine rpm at 9,500 rpm, again the highest of any Ferrari. New generation Ferrari tail One of the most prominent upgrades on this new model is the dramatic change of the aerodynamics done through in-depth research. Working closely with the Ferrari Design Center, the aerodynamics researchers have applied innovative solutions that deliver impressive design with unmatched performance in a commercial vehicle. With the re-design of the entire vehicle’s aerodynamics, maximizing the downforce: from the new front inlet, rear diffuser and exhaust configuration to the signature design. the right of the rear glass – where eddy winds are handled – every change in the car follows Ferrari’s core motto: form must always come with function. New generation Ferrari cabin The interior compartment design still reflects many similar lines on the 812 Superfast, retaining the look of the center console and the control cluster on the door sill, including a distinctive decorative motif. Along with other interior accents, the door cladding has been redesigned to reduce weight, and with it the new design of the H-shaped central gearshift control cluster creates a canopy. sportier, more modern, strongly demonstrating the spirit of sports car racing.

The Swedish Archipelago is home to the wild Ostrea edulis, an oyster whose size and taste is different from other farmed species. Since the 17th century, connoisseurs in Sweden have preferred, hunting oysters in this cold area to serve on the king’s banquet tables. Divers hunt for rare oysters in the Swedish icy region Klemming, 31, is one of the few divers in Sweden working in the icy waters, preparing enough diving gear to collect these 11cm-sized oysters. Sitting in the boat, to cope with the cold Swedish weather, the diver fitted a heavy fur cap down over his long hair, wearing thick wool gloves outside. Klemming and her father, also a diver, Peter, anchored the small boat in the shallow water next to a cliff, checking the air tank before jumping into the water. “Oysters Ostrea edulis has a very strong flavor, unlike other oysters. The unique flavor of the oyster can be best paired with ale or a stout,” Lotta Klemming said. After filling a few baskets, the couple boarded a boat, speeding back to the diving house in the village of Grebbestad. Klemming unloaded the oysters and took them on board to a nearby beach to clean and pack them carefully before selling them to restaurants in Stockholm, Gothenburg. Each oyster usually costs about 7 Euro equivalent to more than 190,000 VND. The woman grew up in a village on the coast near the Norwegian border, where her father and uncle worked as a diver. Before that, she had never intended to join the family business. After going to the city, to pursue a fashion career in Gothenburg, she missed this archipelago so much that she decided to return and try diving 6 years ago. “As a young woman today, you grew up in a world full of judgment and you constantly feel, for myself at least, I feel constantly judged,” Lotta Klemming said. But this is really the opposite here, no one will judge me for such looks. ” Klemming revealed she is currently the only woman to dive for oysters in Sweden. Although the epidemic had a huge impact on the business, as oyster restaurants ordered few orders, she had no plans to leave. Standing on Grebbestad’s foggy dock, Klemming says, “What I always wanted to do every week is dive. You can compare this routine to yoga or meditators.”