Latest news with #Fassi
The Citizen
6 hours ago
- Sport
- The Citizen
X-factor fullbacks each bring something different to Springboks
Aphelele Fassi says the Springboks' three choice fullbacks work together but contribute differently to the side. Aphelele Fassi (right) says he has learned much from veteran Springbok Willie le Roux. Picture: Shaun Roy/While some notable players are missing from the revised 45-man Springbok squad for the early season, all three choice fullbacks are on the list and raring to go. Only Quan Horn has been released due to injury. Aphelele Fassi told the media that he, Willie le Roux and Damian Willemse are working hard in training ahead of their Barbarians Test on 28 June, before three July Tests against Italy and Georgia. While there is healthy competition for the number 15 spot, he said there hasn't been any animosity between the trio. Springboks back each other 'I don't think it's a rivalry. From what the coaches have been telling us, it's being able to build the squad in the right direction, being able to help each other week in and week out,' Fassi said. 'Damian and I have been helping each other with different areas of our game, being able to improve. And with the experience that Willie brings between me and Damian, it's vital for us.' The Springbok fullback said the aim was not to 'bash each other up' but rather lift each other's game. To that end, the players each have various strengths and can contribute differently. 'I think everyone has a different way of playing and we all have X-factor that we want to bring into the game. All we do is help each other and be able to understand what the game plan is and how we want to play as the Springboks, and how your individual X-factor can filter into the team.' Fassi said Le Roux, who now sits on 98 Test caps at 35 years of age, has much wisdom to pass on. 'In situations I don't see or don't know what to do, I feed off him. He's been a massive with me.' Fassi said he sat with Le Roux after training this week and asked him for help. 'The answers that he gave me are something that I really needed and something that builds me going into the season.' Fullbacks encouraged to play with freedom Fassi said the Springbok coaches, and especially assistant coach Tony Brown, have encouraged the backline to play with freedom within the team's game plan. 'You are not boxed up, and that is what we like. We've got players that have got X-factor: Damian [de Allende], Jesse [Kriel], Gaza [Damian Willemse]. To be able to box up those puts them away. 'We are just happy to be able to play the rugby that one knows that they can play, but also that is within the structures.'
The Citizen
12 hours ago
- Sport
- The Citizen
Aphelele Fassi feeds off Bok energy
The support of Springbok coach Rassie Erasmus and the freedom granted by attack guru Tony Brown have brought out the best in fullback Aphelele Fassi. Fassi made his Test debut on the wing against Georgia in 2021 but was sent back to the Sharks to work on his game and didn't make the 2023 Rugby World Cup squad. However, a more refined player and matured person returned to the national set-up last year, making eight Test starts in the No 15 jersey. Erasmus notably backed Fassi to start against the All Blacks at Emirates Airline Park ahead of veteran fullback Willie le Roux, saying it was 'his time to shine' on the Test stage. Which he did. 'It was important,' said Fassi on Wednesday of Erasmus' support. 'I guess it did build a lot of character in me; it did show that I could do things that I didn't think I was able to do.' KEO & ZELS: Give Rassie the Boks to 2035 Fassi now understands the culture of the current Bok squad, where it's about more than just who makes the match-day 23. 'The role I want to play in the Springboks is to help in a positive way whether I'm playing or not, be here and enjoy training with players like Gazza [Damian Willemse], Willie le Roux and Handre Pollard. I want to help the team do well. I feed off energy [in the team], and I see how guys try to do things and I try to repeat the same thing.' MORE: I'm not changing Bok philosophy – Brown That team-first energy has been amplified by the influence of Brown. 'Tony and the coaches want us to express ourselves and be able to play with freedom and following how we want to execute and how we want to play as a team,' said the 27-year-old. 'For the last couple of weeks, Damian and I have been helping each other with areas of our game. The experience that Willie brings for Damian and me is vital for us. The aim for us is not to bash each other up but to compete and help each other going forward.' ALSO: I'll finish up at the Stormers – Doogz With the Boks scheduled to play 15 Tests this year, as well as next Saturday's non-cap match against the Barbarians, Fassi is set to gain more vital experience ahead of the 2027 Rugby World Cup in Australia. But he knows he will have to keep evolving. 'Each and every year that you play, you have a target on your back, and I think that's why we want to develop our game and be able to not be predictable. It's up to me to tick those boxes and play a different style and come up with a different approach to how I go into games and how I play.' The post Fassi feeds off Bok energy appeared first on SA Rugby magazine. Breaking news at your fingertips… Follow Caxton Network News on Facebook and join our WhatsApp channel. Nuus wat saakmaak. Volg Caxton Netwerk-nuus op Facebook en sluit aan by ons WhatsApp-kanaal.
The Citizen
18 hours ago
- Sport
- The Citizen
Rising Bok star Aphelele Fassi knows he has a target on his back
Springbok fullback Aphelele Fassi said he is developing and adapting his style to meet the growing analysis done on him. Rising Springbok fullback Aphelele Fassi said he is well aware that international teams will be doing more analysis on him since his breakout season last year, but that only drives him to keep developing his game and even change his style where needed. The 27-year-old made his international debut in 2021, and has a total of 11 Test caps under his belt. But he only became a regular feature in the Springbok squad last year, where he played six matches for the national side, including Tests against Wales and Portugal and matches against New Zealand, Australia and Argentina in the Rugby Championship. He shone especially in the latter tournament, kicking well and finding gaps at pace, scoring four tries in those four games. His opposition did not know him well then. They certainly do now, ahead of the next international season, starting with the Springboks' match against the Barbarians in Cape Town on 28 June. 'That is why we are sportsmen' 'Each and every year that you play, you have a target on your back,' Fassi said. 'I think that is why we are sportsmen. That is why we want to develop our game and be able to not be predictable. It is up to me to tick those boxes and play a different style, or come up with a different approach in how I go into games and how I play.' The fullback has been a star at the Sharks for a long time, playing all his domestic rugby there since his debut in 2019. In terms of making the step up to international rugby, albeit over several seasons, Fassi said he had handled the pressure 'pretty well'. 'I feed off energy and I feed off guys… I see how guys do things and I try repeat the same thing,' he said. 'We set high standards within this group and we are not worried about what happens on the outside. If we can set ourselves standards and maintain those standards within this group, we are happy.' Fassi getting back to his best after injury Fassi was sidelined for almost four months after hurting his knee and ankle during a United Rugby Championship match against the Stormers in December. While he was glad to string six matches together since his April return, Fassi said he is still eager to hit top form again. 'It was good to get six games back from injury, be able to get my leg back. I am pretty excited for what is coming up next and how I can be able to develop my game and be able to play a lot of games.' 'I never know when my best is, honestly. Because I just want to keep on improving as a rugby player and being able to learn the way of rugby.'
Yahoo
12-06-2025
- Yahoo
Where to find the perfect gelato in Rome
This article was produced by National Geographic Traveller (UK). There's never a wrong time for gelato in Rome. But nothing beats the sensation of cooling down with a deliciously fresh scoop on a hot summer day. With hundreds of gelaterie (ice cream parlours) across the Eternal City, the challenge isn't finding gelato, it's finding the best one. But what, exactly, is gelato? This is one of the most common questions people ask when visiting Rome, and while both ice cream and gelato are beloved frozen treats, the difference between the two lies in the ingredients, texture and how they're served. Gelato contains more milk and less cream than ice cream, resulting in a lower fat content, which some people find easier to digest. It's churned at a slower speed, incorporating less air, which gives it a denser, silkier texture. And because gelato is served at a slightly warmer temperature, its flavours come through more vividly, delivering a more intense taste experience. And like ice cream, those flavours are as numerous as the people that create them: from time-honoured classics like zabaglione, pistachio and stracciatella to bold, seasonal creations like peaches and white wine, or wild strawberries and basil. Here are our top choices of gelaterie in Italy's Eternal City. Topping the list is Gelateria Fassi, a true Roman institution that has been serving gelato since 1880. While a few popular gelato spots in the city have leaned into a more touristy feel, Fassi has stayed refreshingly true to its roots. This family-run gelateria in Esquilino, east of the centre, blends a simple, old-fashioned ice cream parlour setting with a forward-thinking array of flavours, drawing a loyal mix of locals and tourists. Apart from the classic cones and cups, there are also indulgences including a Sicilian-style brioche filled with gelato, or one of Fassi's signature creations: the sanpietrino, a bite-sized chocolate-covered semifreddo dessert named after the famous cobblestones that pave most of the city. Cup/cone with two scoops from €1.80 (£1.50). Tucked into one of the Trastevere district's many alleys, this innovative gelateria hasn't even hit its 10-year mark (modern by Roman standards), yet it's already earned a cult-like following among locals and even a top spot in the coveted rankings of the Gambero Rosso food guide. Otaleg (yes, that's 'gelato' spelled backwards) is where tradition meets wild creativity. Its classic flavours including pistachio, hazelnut and chocolate are exceptional, but the real fun lies in the more daring creations. White chocolate laced with mustard, a salty-crunchy version of pistachio, or an unexpected tomato-sausage-chilli concoction from Calabria known as 'nduja. The fruit flavours vary with the seasons, and you'll be able to find things like wild strawberries, loquats and sour cherries. Small cup/cone with one scoop, €2.00 (£1.70). Perfect after an afternoon shopping around the nearby Spanish Steps, Ciampini is located off the charming, pedestrian-only Piazza di San Lorenzo in Lucina. This family-run bar has roots going all the way back to 1943, and gelato isn't the only thing it serves; the venue offers the complete bar-cafe-restaurant experience and it's one of the best places in the city for people watching. You can grab a cone for a stroll or sit down and savour your gelato while taking in the scene on the piazza, maybe with a spritz cocktail in hand. Ciampini uses high-quality ingredients including organic milk and eggs, and every flavour is rich and carefully crafted. Don't miss the classic cioccolato, or raspberry with Nutella. Small cup/cone with two scoops, €2.50 (£2.10). After a visit to the Colosseum, head to the pretty Monti neighbourhood for some vintage shopping and a gelato at this tiny spot, which is beloved by both locals and tourists. The owners have recently renovated and (slightly) expanded into the next-door property but continue to serve extremely high-quality artisanal gelato year-round. There are both lactose-free and vegan options and the fruit flavours follow the season, which is always a great sign. It's not always available but seek out the vegan Nutella – it will be one of the best things you'll taste while in Rome. Small cup/cone with three scoops, €2.50 (£2.10). With three central locations in Rome, Gelato by Günther started in 2012 with a single shop, where the focus was (as it still is across this boutique franchise) on quality over quantity. Every element that goes into the gelato is meticulously sourced: organic milk from nearby farms, fruit chosen at peak ripeness, and pure spring water drawn from the mountains in northern Italy. This is gelato made with precision and purpose. Among the standout flavours, the 'mugo pine' is an Alpine-inspired scoop that's a must for those looking for something truly unique. Small cup/cone with two scoops, €3.50 (£3). Rome's Testaccio neighbourhood, also known as the meat-packing district, is a working-class area that's always had a strong sense of community, and Brivido has been a local favourite since 1986. This unassuming gelateria quietly keeps alive the art of traditional gelato-making, producing small batches each day with a strict no-additive policy: no artificial colours, sweeteners or preservatives. The menu features a mix of traditional flavours and creative ones associated with regional Italian desserts that bring back childhood memories. For added extravagance, you can opt to dip your gelato in warm melted chocolate. Small cup/cone with two scoops, €2.50 (£2.10). Via Giovanni Battista Bodoni, 62, 00153 Roma RM To subscribe to National Geographic Traveller (UK) magazine click here. (Available in select countries only).
National Geographic
12-06-2025
- National Geographic
Where to find the perfect gelato in Rome
This article was produced by National Geographic Traveller (UK). There's never a wrong time for gelato in Rome. But nothing beats the sensation of cooling down with a deliciously fresh scoop on a hot summer day. With hundreds of gelaterie (ice cream parlours) across the Eternal City, the challenge isn't finding gelato, it's finding the best one. But what, exactly, is gelato? This is one of the most common questions people ask when visiting Rome, and while both ice cream and gelato are beloved frozen treats, the difference between the two lies in the ingredients, texture and how they're served. Gelato contains more milk and less cream than ice cream, resulting in a lower fat content, which some people find easier to digest. It's churned at a slower speed, incorporating less air, which gives it a denser, silkier texture. And because gelato is served at a slightly warmer temperature, its flavours come through more vividly, delivering a more intense taste experience. And like ice cream, those flavours are as numerous as the people that create them: from time-honoured classics like zabaglione, pistachio and stracciatella to bold, seasonal creations like peaches and white wine, or wild strawberries and basil. Here are our top choices of gelaterie in Italy's Eternal City. Gelateria Fassi Topping the list is Gelateria Fassi, a true Roman institution that has been serving gelato since 1880. While a few popular gelato spots in the city have leaned into a more touristy feel, Fassi has stayed refreshingly true to its roots. This family-run gelateria in Esquilino, east of the centre, blends a simple, old-fashioned ice cream parlour setting with a forward-thinking array of flavours, drawing a loyal mix of locals and tourists. Apart from the classic cones and cups, there are also indulgences including a Sicilian-style brioche filled with gelato, or one of Fassi's signature creations: the sanpietrino, a bite-sized chocolate-covered semifreddo dessert named after the famous cobblestones that pave most of the city. Cup/cone with two scoops from €1.80 (£1.50). Otaleg Tucked into one of the Trastevere district's many alleys, this innovative gelateria hasn't even hit its 10-year mark (modern by Roman standards), yet it's already earned a cult-like following among locals and even a top spot in the coveted rankings of the Gambero Rosso food guide. Otaleg (yes, that's 'gelato' spelled backwards) is where tradition meets wild creativity. Its classic flavours including pistachio, hazelnut and chocolate are exceptional, but the real fun lies in the more daring creations. White chocolate laced with mustard, a salty-crunchy version of pistachio, or an unexpected tomato-sausage-chilli concoction from Calabria known as 'nduja. The fruit flavours vary with the seasons, and you'll be able to find things like wild strawberries, loquats and sour cherries. Small cup/cone with one scoop, €2.00 (£1.70). Order your gelato in a Ciampini waffle cone for a stroll or sit down and savour your gelato while taking in the scene on the piazza. Photograph by Ciampini, Gianmaria De Luca Ciampini Perfect after an afternoon shopping around the nearby Spanish Steps, Ciampini is located off the charming, pedestrian-only Piazza di San Lorenzo in Lucina. This family-run bar has roots going all the way back to 1943, and gelato isn't the only thing it serves; the venue offers the complete bar-cafe-restaurant experience and it's one of the best places in the city for people watching. You can grab a cone for a stroll or sit down and savour your gelato while taking in the scene on the piazza, maybe with a spritz cocktail in hand. Ciampini uses high-quality ingredients including organic milk and eggs, and every flavour is rich and carefully crafted. Don't miss the classic cioccolato, or raspberry with Nutella. Small cup/cone with two scoops, €2.50 (£2.10). Fruit-flavoured gelatos change according to each season at Gelateria dell'Angeletto, with both lactose-free and vegan options available. Photographs by Francesca Martino Gelateria dell'Angeletto After a visit to the Colosseum, head to the pretty Monti neighbourhood for some vintage shopping and a gelato at this tiny spot, which is beloved by both locals and tourists. The owners have recently renovated and (slightly) expanded into the next-door property but continue to serve extremely high-quality artisanal gelato year-round. There are both lactose-free and vegan options and the fruit flavours follow the season, which is always a great sign. It's not always available but seek out the vegan Nutella – it will be one of the best things you'll taste while in Rome. Small cup/cone with three scoops, €2.50 (£2.10). Gelato by Günther started in 2012 with a single shop, where the focus was (as it still is across this boutique franchise) on quality over quantity. Photograph by Aromi Group Günther With three central locations in Rome, Gelato by Günther started in 2012 with a single shop, where the focus was (as it still is across this boutique franchise) on quality over quantity. Every element that goes into the gelato is meticulously sourced: organic milk from nearby farms, fruit chosen at peak ripeness, and pure spring water drawn from the mountains in northern Italy. This is gelato made with precision and purpose. Among the standout flavours, the 'mugo pine' is an Alpine-inspired scoop that's a must for those looking for something truly unique. Small cup/cone with two scoops, €3.50 (£3). Brivido Rome's Testaccio neighbourhood, also known as the meat-packing district, is a working-class area that's always had a strong sense of community, and Brivido has been a local favourite since 1986. This unassuming gelateria quietly keeps alive the art of traditional gelato-making, producing small batches each day with a strict no-additive policy: no artificial colours, sweeteners or preservatives. The menu features a mix of traditional flavours and creative ones associated with regional Italian desserts that bring back childhood memories. For added extravagance, you can opt to dip your gelato in warm melted chocolate. Small cup/cone with two scoops, €2.50 (£2.10). Via Giovanni Battista Bodoni, 62, 00153 Roma RM To subscribe to National Geographic Traveller (UK) magazine click here. (Available in select countries only).
