STUDENTSVILLE

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 turned into an ice cream shop open! Only obligation? Taste!! Is not forbidden desire of the greedy but a dream come true with the "Florence Ice Festival" scheduled 28 to 31 May 2010 in the most beautiful squares of Florence. The idea is to transform the city into a theme park of the Giglio accompany visitors in spectacular locations to discover the secrets of Italian ice cream in all its forms.

For a great number of Florentines the familiar small, walled oval hill on piazzale Donatello is little more than a roundabout. Granted, it is a rather mysterious roundabout, higher than most, revealing peaks of elegant cypresses and glimpses of marble tombstones, but undoubtedly a landmark en passant for the modern motorist speeding along the wide viale from piazza Libertà down towards the Arno.

Also this year will be held 'the initiative of the European Night of Museums. Saturday, May 15 the State Museums of Florence will open ', with free admission, from 19.00 to 01.00, the following museums: the Uffizi Gallery, Accademia Gallery, Museo di San Marco, Palazzo Davanzati Bargello Museum and Villa Medici Poggio a Caiano.In conjunction with the exhibition, the Accademia Gallery and the Museum of San Marco classical music concerts held in collaboration with the Luigi Cherubini Conservatory of Music''.'' The Bargello Museum Chamber Orchestra conducted by Giuseppe Lanzetta earth 'a concert of string.

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

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

The abbey of Saint Galgano with the Montesiepi hermitage rise in the valley of the river Merse, between the medieval villages of Chiusdino and Monticiano, in the province of Siena. Both sites are easily reachable from Florence following the motorway FI-SI until the exit towards 'San Lorenzo a Merse', then following the indications for Monticiano. You can also exit the motorway at Siena and then drive on the road SS73 that leads to the ruins of Saint Galgano.