STUDENTSVILLE

Today we celebrate Saint Patrick, the patron saint of Ireland.Every year the florentine people goes to " irlanda in festa " , an event . Tonight and tomorrow on stage :WHISKY TRAIL REUNION ANTONI O' BRESKEY LUNASAIrlanda in festa - Saschall - lungarno A.moro - 8 p.m

Inaugurated in 1956, the Pinocchio Park is no ordinary theme park, but rather a precious masterpiece created by artists of great character working together. The literary itinerary, marked out by mosaics, buildings and sculptures set amidst the greenery, emerges from an inspired combination of art and nature. The path is winding, and the dense vegetation means that every stage on the route comes as an unexpected surprise, with the very plants and trees contributing to create the atmosphere and the episodes in the story of the Adventures of Pinocchio. The Park itself is the site of constantly renewed cultural activities that are always mindful of its roots: exhibitions of art and illustrations inspired by children’s literature and the Story of Pinocchio, puppet-making workshops, puppet and marionette shows and minstrels enliven the visit to the Park, depending on the season.

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.

Tomorrow begins the Korean film festival until 20 March. 30 films including many Italian and European premieres, international guests (Dario Argento) and many other events.The opening will take place with the film "take off", screened at the Odeon cinema (March 12 at 21), while the closure will be assigned to Loveholics pop band that will play Saturday, March 20th in the new space EX3.

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.

The Festa della Donna is Today ! give a woman some flowers , preferably the yellow Mimosa

From 13 to 15 March 2010, at the Stazione Leopolda in Florence, Pitti Immagine presents the fifth edition of Taste. In viaggio con le diversità del gusto, the fair dedicated to excellence in Italian food – featuring more than 190 specialist and niche companies – as well as the biological diversities of foods in the global age.Taste is an amusing and absorbing experience for members of the gastronomic and catering trade as well as the general public who can discover the myriad ways in which we express and experiment with taste today:Taste Tour _ the itinerary that gives visitors a chance to sample the products proposed by the companies exhibiting at Taste, where it is possible to learn more about the gastronomic treasures of our country: from cream of black truffle soup to Parmesan cheese chocolates, from Prunilli tomato “passata” to alfalfa honey, from handmade dry egg pasta drawn through bronze dies to medieval oven-baked Prosciutto, matured buffalo milk cheese, balsamic vinegar preserve and Taggiasche olive jam… Taste Tools _ food & kitchen design utensils, clothing and technical/professional equipment for the table and kitchen; Taste Shop _ the shopping area where you can buy everything that you see and taste during the tour, a kind of department store of exclusive food products; Taste Ring _ a series of talk shows and meetings with the protagonists of food culture, dedicated to the hottest and most curious food lifestyle themes, unexpected combinations between food and the various aspects of social, economic and cultural life; Taste Press _ the area that presents a selection of magazines and publishing projects dedicated to food and wine.

Tuscan - and, in particular, Florentine - cuisine is famous for its simple magniffcence. The apparent contradiction between simplicity and richness is happily resolved in the culinary tradition of our "contradas", which is distinguished precisely for its capacity to exalt fundamental flavours and aromas to a maximum. Everything is based on the quality and freshness of the ingredients.