STUDENTSVILLE

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.

Starts today at Fortezza da Basso until Sunday 28 of february.A fifth edition of Exhibitors: from the biggest brands to the tailors’ shop, from the new collections to buyers, coming from Italy and abroad. Danza in Fiera dresses up the Dance Fashion.A fifth edition of shows: exhibitions, shows, meetings, celebrities and special events. Danza in Fiera celebrates its 5° birthday with an always wide and high-level program.A fifth edition of competitions: Expression 2010 returns, the big IDA competition, but also the Dance Parade, Hip Hop contests to the last beat, amazing sport dance contests and a lot of spectacular moments among dancers.Classes - Classic: Vladimir Derevianko, Biagio Tambone e Elisabetta Terabust. Contemporary: Eugenio Buratti, Adria Ferrali e Francesco Nappa. Modern Jazz: Andrè De La Roche, Gianni Sperti e Germana Bonaparte. Hip Hop: Little Phil, Endro Bartoli e Salah.

Amongst the numerous and magnificent palaces of the sovereigns of Tuscany , that of Pratolino is acknowledged to be most worthy of the traveller's attention, The hand of nature had prepared the elements, that of the artist had only to reduce them to shape and symmetry. These woods composed of firs, laurels, and other ever-green trees, seemed the asylum of perpetual spring. To provide for the pleasures of the chase and angling, the park was stocked with wild animals, and the waters were filled with fish of every species

INGREDIENTS* 250 ml of warm water - about 1 cup * 25 gr dry yeast - about 1 tsp * 450 gr flour - about 3 cups * 1 ½ tsp salt * 70 ml extra-virgin olive oil - about 1/4 cup, plus more for drizzling on top * sea salt to sprinkle on top

Thanx to my job in the tourist sector it often happens to me to visit hotels, tourist and student apartments, B&Bs, farmhouses located in Florence and in Tuscany..Yesterday I have visited an apartment of Piazza dei Giudici and I have taken pictures from the window of one the room that they will rent to students...

Piazzale Michelangelo is a famous square with a magnificent panoramic view of Florence, Italy and is a popular tourist destination in the Oltrarno district of the city. The view from this most famous observation point of the city landscape has been reproduced in countless postcards and snapshots over the years.

MethodHeat some oil in a large deep pan and lightly fry the chopped vegetables, garlic and parsley. Clean the small fish and add them with the chilli. Fry lightly and season with salt. Pour in the vinegar and allow it to evaporate, then add the wine and tomatoe. Simmer for 10 minutes, them pass the mixture through a sieve. Heat some oil and fry the cuttlefish, octopus and squid, then add the sieved mixture and gradually all the ther fish, calculating the time necessary for each to cook properly (i.e. shrimps, scampi and cockles will be last). Add water, if required. Meanwhile, toast the bread and line a large tureen with the slices. Pour the fish stew over it and serve.

It's carnival time in Tuscany !

Volterra is one of the most important historical Tuscan town, first great Etruscan 'metropolis' (or as the ancient said 'lucumonia') then Roman settlement. The town known medieval, Medicean and Grand-ducal memorable events, despite to its decentralized location. In this page only its fortifications will be described, masterpieces of the medieval military architecture, and not the many other monuments, of ancient and medieval times, that rise inside the city walls.Approaching Volterra the first thing to be noticed is its profile crowned by the imposing fortress, that rises at dominion of the underlying territory. This view make us understand how great was the strategical importance of the city. The hill on which it rises, about 555 meters high, is the higher of this area, unapproachable from every side without being sighted with large advance. The Etruscan gate 'Porta all'Arco'Volterra has Etruscan origins, at that time was called the rich Velhatri, and its first town-wall enclosure, built during the 5th/4th century A.C., was seven kilometers long. This was the era of its greatest territorial expansion that, with the aid of the minerals extracted from the mines of the near 'Colline Metallifere' (Metalliferous Hills), brought Volterra to dominate the other 'lucumonie' (big cities) of the zone as Populonia and all the Tyrrhenian coast from Piombino to Luni, in the north of Tuscany. It was supposed that in 300 AC the city counted 25.000 inhabitants! In the 80 AC Volterra was, after a long siege, definitely conquered by the Roman, last big Etruscan lucumonia to capitulate. During the Longobard domination the city became a territory depending directly from the emperor, called 'gastaldato', but in the 10th century the history of Volterra turned into a negative trend. Hungarian troops, invoked to help the population in the war against the king of Italy Benengario I°, sacked the city, reducing it in ruins. After this episode, that left the town almost uninhabited, Volterra never reached its former Etruscan greatness.

The exhibition will be held at Palazzo Medici Ricciardi until 7th February (Article post by I-Florence Staff)