Friday, March 29, 2024

VOICES OF THE VILLAGE

Articles from citizens, students, tourists in love with Florence…

Preparation time: 30 minutes. Cooking time: 45 minutes. To make ten crêpes: 3 eggs. 400ml milk. 30g butter. 120g plain flour. Salt. 4 tbsp extra-virgin olive oil. For the filling: One kg young spinach leaves. 250g ricotta. One egg. 50g Parmesan. Salt. Pinch of nutmeg.Beat the eggs and stir in the salt, milk, melted butter and flour. Mix well, grease a small frying pan and pour in one ladleful of butter at a time. Cook well until golden on both sides. Prepare the filling as follows: clean and wash the spinach, cook in a little salted, boiling water for ten minutes. Allow to drain well, squeeze out excess water and chop finely. Mix together in a bowl with the beaten egg, parmesan, ricotta, some salt and a pinch of nutmeg. Fill the crêpes, roll up and arrange in a buttered, ovenproof dish. Pour over a béchamel sauce and top with Parmesan cheese. Cook in the oven at 180° for fifteen minutes. Check they are crisp and brown on top before removing. Both ravioli and crespelle are dishes typically used to replace meat and are therefore often served on Fridays and during Lent.
Preparation time: 5 minutes. Cooking time: 5 minutes.100g butter. Bunch of fresh sage leaves 80g grated Parmesan Black pepper.Wash and dry the sage leaves. Melt the butter in a saucepan and add the...
Put the water and sugar in a saucepan and boil over a medium heat for about two minutes, until it turns into a syrup. Skim, then add the juice and grated rind of the oranges or lemons. Leave aside for ten minutes, strain and put into a dish; leave until quite cold. Whisk the egg whites until stiff and add to the syrup.Put in the freezer for about six hours, remembering to take it out to stir well every half hour. Decorate each portion with sage or mint leaves before serving:This unusual sweet dates back to at least the 13th century and was always served at the banquets of Medici. Ice-houses were built in the area of Santa Maria Novella for its production. It was generally served as a sweet, however, if the meal consisted of many different dishes, it was served as a welcome and refreshing pause between the first and second courses. Lemon and orange trees were widely grown and used ornamentally in many of the city's gardens.
This gelato, named after Bernardo Buontalenti, a sixteenth-century Florentine who may have been one of the world's original ice-cream makers, is made with any number of flavorings. The "secret" ingredient is usually a liqueur (such as Di Saronno Amaretto). A delicious alternative would be a pinch of mixed spices such as cinnamon, nutmeg, and allspice
“Wow!...what an amazing job!...How on earth did you get into that?” is a regular response when I reply to the standard ice-breaker “What do you do?” The gasps and wide eyes reflect the glamour and magic rightly associated with summer Italian weddings. Admittedly, being a wedding planner in Italy is amazing in many respects; it being the most testing, varied, emotional, exciting, physically demanding, creative and rewarding job I have ever done.
Arista derives from the Greek word aristos, meaning "best". According to tradition, some Greek clergymen which visited Florence in 1430 for a Ecumenical Council were served the Tuscan-style roast pork and found it "aristos" or very good. The dish has been called this ever since then. Arista is equally good served warm or cold.Serves: 6
Florence is the capitol or culture and Art: is known for its history, its culture and its monuments! Italy Segway Tour offers the chance to discover Florence by bike and by Segway. The bikes used are not traditional bike, but the multispeed Cruiser model. Imagine to smoothly pedal between the streets of these beautiful city.
If you've been to the Tuscan coast you might have tried out cecina, a delicious sort of flat bread that is a great appetizer or snack. Just like bread, it is best eaten right after it comes out of the oven. If you didn't have a chance to taste it or would like to try a really delicious treat, the cecina is made out of garbanzo bean flour (ceci in Italian). It is easy to make and you'll get a taste of Tuscany direct from your oven.This yummy treat requires very few ingredients - ceci flour, water and olive oil! I read somewhere that the cecina was "invented" by accident along the coast when a ship carrying garbanzo flour was caught in a storm. The flour was all wet but not wanting to throw it away, some oil was added and then it was cooked like bread and voila, cecina!Make sure to bake it in a hot oven until it has a golden crust. Since baking times will vary depending on your oven, check on it often!
The Italian gastronomic tradition is a big part of our identity. Oil, wine, cheeses are some of the product that we produces, with love and passion since century.Florence Tasting give you the chance to try some of the best product without spending time in train, cars or buses to reach the famous country side: you can choose to taste all of this products in the historical city center of Florence; you can do a wine tasting sitting in front of the gorgeous Palazzo Pitti, or taste a natural and organic chocolate with a glass of Barolo chinato in one of the oldest chocolate workshop of the city.
a song in Tuscan dialect, which is dedicated to these days

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