Friday, March 29, 2024

VOICES OF THE VILLAGE

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

Put the dried cannellini beans in a saucepan with the sage, salt and two cloves of garlic. Cover with water and cook for two hours (one hours if using fresh beans) over a very low heat. Drain two thirds of the beans and mash or blend them. Fry the remaining cloves of garlic and the rosemary; add and lightly toss the raw pasta, stirring continuously. Add a pinch of chili pepper and the mashed beans. Peel and finely chop the tomatoes, add and cook for a couple of minutes then pour in half of the liquid from the beans you have left whole. Allow the pasta to cook, gradually adding the remaining liquid and add more salt if necessary. Lastly, add the whole beans. Remove the rosemary and garlic cloves and leave to stand for five minutes before serving. Remember that half a litre of water is required to cook 100g of dried beans
Joelle is a brand new expatriate in town (she just moved to Florence in October 2009) but she is already very well connected with the local life... Partly because of her job (Wedding planner) she has contacts with people all around Florence and Tuscany and partly because she is a very nice, sociable, intelligent and fun girl...
Panzanella or panmolle is an Italian dish originating in the regions of Tuscany, Umbria, Marche and Lazio. The dish is a bread salad popular in the summer months. It includes sliced bread and fresh tomatoes, flavored with basil, olive oil, and vinegar, often with salt and pepper. The bread used should be day- to week-old saltless Tuscan bread made in a wood oven.Sometimes thought of as a "leftover salad," additional panzanella ingredients vary widely, and include lettuce, white wine, capers, anchovies, celery, carrots, red wine, red onion, cucumber, tuna, parsley, boiled eggs, mint, bell peppers, lemon juice, and garlic.
Directions1. Oil the shoulder roast inside and out and rub the salt and pepper into the flesh. Rub the garlic, rosemary and dillweed into the flesh. Put shoulder into a leakproof and container and pour the wine in and around the shoulder. Cover tightly and place in the refrigerator to marinate for 3 days. 2. Remove the meat from the refrigerator and tie it at about 1 inch intervals to form an even roll. Bring the meat to room temperature for about 45 minutes. Preheat the oven to 325 degrees F (165 degrees C). 3. Paint the roast with browning sauce and bake the roast until it has internal temperature of 150 degrees F (65 degrees C). Estimate 30 minutes cooking time per pound. Remove from oven, tent with foil and let stand for 15 minutes before carving. The internal temperature should be 160 degrees F (70 degrees C) at this time. Serve.
1) When did your property first open? How many staff do you have working with you? The idea of creating a Place for hospitality in Florence.... was born.... with the desire to offer our Guests,.... then they usually become our friends,.... a Place with an high-performance services at the right price. so n4u guesthouse opened in Florence in 2008. 2 People working for the Reservation Office, 1 Person running for consierge Office and 1 Waitress mind to the Our Guest and their Rooms.2) How many rooms are available at your property? How would you classify your property's target (luxury, tourists, students)? N4U guesthouse is a beautiful house with 5 bedrooms available for guests. All details have been treated with attention to aesthetics and functionality. All rooms have external views and they are very bright. .....In implementing n4u GuestHouse we thought to the people while traveling and to the people that want to stay a few days such as in a friend's house, comfortable and charming, but a friend's house ...3) How many tourists do you receive each year? What are the most popular nationalities (and in what percentage of guests, roughly)? Most of them are from International Places , and almost 50% are Italians.
This traditional Florentine recipe makes a hearty meal in itself. Pierce each sausage 3 or 4 times with a fork and put them into a non-stick pan. Add hot water and cook over a high fire for 10-12 minutes, turning frequently. Pour 5 tablespoons oil into a large, non-stick pan and add the whole garlic cloves, sage, tomatoes, salt and pepper and cook over a low fire for 5 minutes. Increase the heat and cook for another 10 minutes. Add the beans and sausages, cover and cook over a moderate fire for 15 minutes, stirring occasionally. Serve hot with Tuscan white bread.
Method1 Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.2 Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.3 While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
The i-florence staff meets the famous blogger Melinda Gallo:1) How old are you and where do you come from?42 years old. United States.2) When did you come to Italy for the first time? And to Florence?When I was living in Paris, I flew to Rome for the weekend to go to a soccer game. I didn’t visit Florence until a couple of years later for only a few hours one afternoon.3) Why did you choose to move to Florence? What was your job in your home country? What is your current profession here?[melinda_gallo]My idea was to stay in Florence for three months to learn Italian and to find my inspiration to write. On my third day here, I was sitting in Orsanmichele and felt as if I had found my home. I was working as a database programmer and web developer in England before moving here. In Florence, I am a writer and web developer.4) What do you like the most about your Florentine and Italian experience?I love how the city has inspired me to follow my heart and be true to myself.
You think of Italy, you think fashion. You think of classic cuts, dark suits, bold accessories, slick heels and slim fits; you think style.This imagery is as part of the fabric of the nation as is the cappuccino, the vespa and la pasta fresca; often combined into one stereotypical image of an immaculate businessman sauntering down a cobbled street on a brilliant red vespa, strolling into the bar opposite the office for a coffee and putting his order in for the linguini on the menu for lunch.
If you cannot find Tuscan bread, the French 'pain de campagne' may be a decent substitute. For best results, the loaf should be a couple of days old. Cut the bread into slices about 1 cm thick and toast them until crisp - ideally, over the glowing embers of a wood fire; otherwise, in the oven preheated to 200°C. A toaster will not produce the best results. Rub each slice with garlic, then arrange the bread in a serving platter. Season with salt and pepper and drizzle with olive oil. For a change, you might like to top this with ripe tomato cubes, or home-cooked cannellini beans, or even shredded dark cabbage leaves.

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