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Luca Caioli

Messi: The inside story of the boy who became a legend

El Pibe de Oro. The Golden Boy. Diego Maradona's unwaning shadow looms large over world football. In 2007 the brilliant Argentine chose Lionel Messi as his successor to the famous No. 10 shirt. But you can never be sure that potential will be fulfilled.
Three years later, Messi — El Pulga, the Flea — is a European Champion, Olympic Gold Medallist, the most naturally gifted footballer on the planet and a hero to millions of fans across the globe. Champions, reporters and coaches blunder time and time again in their haste to find superstars. This time they got it right.
Aged only 22, he shows a degree of maturity rarely seen on the soccer pitch. Yet underneath the layers of footballing brilliance, he is still the shy boy who describes his Maradona moment with disarming simplicity: 'I saw the gap and I went for it.' Transcending both club and country, he is a sporting god who prefers homemade cookies to brand name perfumes.
Author Luca Caioli draws on exceptional testimonies. Messi's parents, Celia and Jorge, his bother Rodrigo and his uncles and aunts; his coaches at Grandoli and Newell's Old Boys; Charly Rexach, Alex García, Frank Rjikaard, Gianluca Zambrotta from Barcelona; Hugo Tocalli, Pancho Ferrero, el Coco Basile, Roberto Perfumo from Argentina. And to conclude, Leo Messi himself sizes up his life so far.
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  • Rifah tasniaje podelio/la utisakпре 4 године
    👍Vredna čitanja

    Love leonel messi

  • ksujjwal53je podelio/la utisakпре 6 година


  • Alexander Paredesje podelio/la utisakпрошле године
    👍Vredna čitanja

    Love Lionel Messi


  • Edgars Eglītisje citiraoпре 6 година
    the apples of her eye
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    elia María Cuccittini Oliveira de Messi


  • b8959327473je citiraoпре 3 године
    Chapter 1

    Present day
    ‘I buy the rump or a piece from the hindquarter. They’re cuts of beef I’ve also seen in Barcelona but I don’t know what they’re called. I put a bit of salt on each piece, dip them in egg and coat them in breadcrumbs. I fry them until they’re nice and golden-brown and I put them in an oven dish. I slice the onion finely and fry it over. When the onion turns white, I add chopped tomatoes, a little water, salt, oregano and a pinch of sugar. And I leave it on the heat for around twenty minutes. Once the sauce is done, I pour it on top of each piece of beef, making sure they’re well covered. I take some cream cheese or hard cheese out of the fridge and lay it on top of the beef in thin slices. I leave them in the oven until the cheese melts. All that’s left to do is fry the potatoes as a side dish and the milanesa a la napolitana [schnitzel napolitana] is ready to serve.’
    With the passion and experience of a good cook, Celia describes her son Lionel Messi’s favourite dish

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