Monday, May 27, 2019

VOICES OF THE VILLAGE

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

Opening this weekend the 2011 season of racing at the Mugello circuit. A schedule of events, which will alternate until the winter on the track with car and motorbike races and practice sessions. The main event for the cars will be the "Ferrari Challenge" which will be staged during the last weekend of September (23 / 9 - 25 / 9). As for motorbikes, the appointment is for the first weekend of July (1 / 7 - 3 / 7) with the World Championship that will be riding Valentino Rossi, Stoner and all the protagonists of the MotoGP.
From 12th to 14th March 2011, at the Stazione Leopolda in Florence, Pitti Immagine presents the sixth edition of TASTE. IN VIAGGIO CON LE DIVERSITA? DEL GUSTO, the fair dedicated to excellence in taste and food lifestyles. For this edition, Taste has grown in terms of exhibitors – there will, in fact, be around 240 specialist and niche companies presenting their products to the public of enthusiasts, a 20% increase with respect to the last edition – as well as the exhibition spaces which will now also encompass the Alcatraz area of the Stazione Leopolda, with a series of special projects and events. Once again the layout for this edition will be curated by architect Alessandro Moradei. Over the years, Taste has become an amusing and absorbing experience for members of the gastronomic and catering trade as well as the general public who can embark on a multi- sensorial journey to 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 fish ‘matriciana, from Chianti salame to tuna bresaola, from handmade dry egg pasta drawn through gold dies, to Pecorino cheese with saffron, balsamic vinegar chocolates and Taggiasche olive jam...
Hard Rock Cafe, has opened its new headquarters in Florence in the building of the former cinema Gambrinus, Via Brunelleschi, near Piazza della Repubblica. A work in progress open selections for more than 120 boys and girls rock stars-in-training: the brightest young people will be affected by one of the most famous brand in the world to perform duties of bartender, cook, waiter and committed. The profiles will be chosen to implement the current staff. Selections will be open until March 15. Nominations are collected online to the Facebook page: www.facebook.com/hardrockcafefirenze. The opening of Hard Rock Cafe in Florence is scheduled for late May 2011.
In the wake of the spread of American football in Italy, ten years ago was born in the city's team of "Guelfi - Florence".A group of fans who quickly gave birth to a team, close and competitive, able to emerge in the Italian football scene.Since March, will share the season with the Serie A2 which will take the field at the stage of Viale Fanti.Like any football team, the "Guelfi" have their team of cheerleaders to support them and encourage them, the "Gigliette".
Symphonicity tour with the Royal Philharmonic Concert OrchestraInterview with Orchestra Percussionist Kevin EarleyThe English star of Tuscany was recently in town and the buzz of excitement in Florence was tangible. Teatro Verdi, covered in posters of the sultry visage of Sting, advertised his one date in Florence on 25th October as part of his current world tour, with an entire orchestra. I went along to the sound check, to see the man in action, and to chat to the Orchestra Percussionist, and personal friend, Kevin Earley.Armed with a guest pass, and slipping in the side door of the theSymphonicity tour with the Royal Philharmonic Concert OrchestraInterview with Orchestra Percussionist Kevin EarleyThe English star of Tuscany was recently in town and the buzz of excitement in Florence was tangible. Teatro Verdi, covered in posters of the sultry visage of Sting, advertised his one date in Florence on 25th October as part of his current world tour, with an entire orchestra. I went along to the sound check, to see the man in action, and to chat to the Orchestra Percussionist, and personal friend, Kevin Earley.Armed with a guest pass, and slipping in the side door of the theatre, I enter the beautiful auditorium and take a seat. Sting’s calm voice fills the theatre as he breaks towards the end of Sister Moon “How can I make it a little more pointy?” For a second it seems he is asking me, the only person sitting in front of him, and I shift slightly in my seat…but the reassuring and faceless voice of Howard the sound guy booms some suggestions at the stage crew.Sound check is a smooth 20 minutes, sampling only a few tracks including When we Dance and Faith and little needs adjusting. Up on stage, in coat and scarf, and with harmonica in hand, Sting is totally relaxed, resting on his tambourine stand. The 45-strong orchestra behind him, which Sting calls ‘the biggest band I’ve ever had’ also appear very much at ease; there are jests, giggles and dancing, but the notes are being hit. It’s like watching a group of friends jamming together, but effortlessly producing a totally gorgeous and perfect sound. They are clearly all enjoying themselves. As an event planner, I can’t help but think of the logistics involved with touring 4 crew sleeper buses, 9 articulated trucks for equipment, 2 buses for the orchestra (although they mostly fly) and Sting’s private jet!“We’re well looked after on this tour”, admits Kevin as we cross the road to Ristorante Il Teatro in front of the theatre. “We normally have a catering company on board but tonight in Florence we have this place at our disposal” and he opens the door. In a matter of minutes the entire restaurant is overcome by over 60 crew and musicians, hungry and ready to stage one of the most awaited gigs of the year in Florence. Sting enters, relaxed and happy as he glides through a room full of talent and passion. The waitresses are on an electric charge of energy as they dart between tables and playfully use the band technicians’ walkie talkies to throw orders between staff and kitchen. Outside too is a flurry of activity as eager fans arrive to snap shots of the posters. Little do they know that right behind them, only a few metres away, the man himself is looking out at them through the window while finishing his pre-show snack!
Salsicce (Italian pork sausage) Preparation time: 10 minutes. Cooking time: 15 minutes. 10 fresh Italian pork sausages. Salt. Separate the sausages and pierce with a toothpick. Cook in a little boiling water for five minutes to remove some of the excess fat. Drain and put in a frying pan over a high flame.Fry in their own fat until they become golden brown all over, taste for salt and serve with fagioli all'uccelletto or sautéed spinach . The sausages can also be added to the vegetables and cooked together with them for a few minutes before bringing to the table.Sellers of dressed and cured pork (including salsicce), dried fish and cheeses are known as pizzicagnoli in Florence and their shop windows are extremely enticing, filled with delicious, mouth-watering produce.
All motorcycle and car enthusiasts dream of one day turn on the Mugello circuit, a few weeks it has become possible to do something like that.In early October it was inaugurated Mugellino, the new track for go-karts and minibikes built inside the famous circuit.There are two possibilities for you to experience:alone - with 15 euro for 10 minutes testgroup - with the mini gp, with tests, qualifications, and warm-up race. (Price varies depending on the number of participants)Security is guaranteed by the circuit that provides suit and helmet hire only precaution is the use of closed shoes.More information hereTo reach the circuit
Let’s face it; getting married can be stressful. It’s up there with the big ones; buying a house, changing jobs; starting a family… Getting married abroad therefore, can first appear an additional and avoidable worry. My job as a wedding planner in Italy, however, is to get stressed on behalf of brides, grooms, and sometimes even the whole family, so the wedding and the planning can be enjoyed for what it is, the celebration of a lifetime!We have become a generation obsessed with location, location, location; the perfect setting, the latest hotspot, the new ultimate destination or the celebrity hideout. Low cost travel and the Internet have made a flight to continental Europe as familiar as booking a train journey, and Italy has it all. What better location to get married than a private island, a fashion designer’s villa or a remote winery with luxury spa, on a hilltop surrounded by sun-drenched vineyards? This beautifully varied peninsular is still a hugely popular and attractive destination for couples wishing to celebrate their “matrimonio” overseas, where the wine is amongst the most well-known in the world, the food is incredible and the flight time from most of Europe allows you to set off in the morning and land in time for a lunchtime plate of fresh pomodoro, basil and garlic tagliatelle and a glass of Chianti.
One of the nicest things about autumn in Tuscany is Schiacciata con l'Uva, an astonishingly rich, sinfully juicy wine grape pie whose country roots are clearly revealed by the dough and the crunchiness of the grape seeds. This is a fairly elegant, city version, in which the traditional lard and honey have been replaced by olive oil and sugar. Prep Time: 30 minutes Cook Time: 60 minutes Total Time: 90 minutes Ingredients:* 1 egg * 1/2 cup (100 g) sugar * 1/2 cup olive oil * 3 1/3 cups (400 g) flour * 1 tablespoon baking powder * White wine or water sufficient to make a smooth, workable dough (about 1/3 cup) * 1 k (2 1/4 pounds) wine grapes (either white or red), stripped from their stems, washed, and drained * ** If You Cannot Find Wine Grapes, See Below Note ** * 1/2 teaspoon anise seeds (optional) * 1/4 cup chopped walnut meats (optional) * 1/2 teaspoon freshly chopped rosemary leaves (optional)
Florence and Rome will host the third phase of World Championship (4 to 6 October). Four rounds with 12 teams. The first team from each group will play for 1st - 4th place. The second ranked teams from each group will play for the 5th - 8th place, and third-placed teams will play for the 9th - 12th place. Florence also will host the finals ( October 8)for 9th - 12th place.