What is Lampredotto? It is the institutional Florentine food. You may now find it elsewhere in Tuscany, but it’s been in the Florentine tradition for centuries until few years ago when it became more widespread. It is a connoisseur food, although it belongs to the popular Tuscan food tradition. You can always find it between piazza del Mercato and piazza San Lorenzo in Florence during weekdays,
ACF Fiorentina, commonly referred to as simply Fiorentina, is a professional Italian football club from Florence, Tuscany. Founded by a merger in 1926, Fiorentina have played at the top level of Italian football for the majority of their existence; only four clubs have played in more Serie A seasons. After climbing back up the Italian football system in the early 2000s, Fiorentina are currently competing in the 2009-10 Serie A season.
The Negroni cocktail is made of 1 part gin, 1 part sweet vermouth, and 1 part bitters, traditionally Campari. It is considered an apéritif, a pre-dinner cocktail intended to stimulate the appetite.
The official emblem of the city of Florence, a red fleur-de-lis on a white field, has been pivotal in the all-round symbolism of the club.Over the course of the club's history they have had several badge changes, all of which incorporated Florence's fleur-de-lis in some way
Arttrav.com announces an Italy travel article writing contest with book and bag prizes and a grand prize from Context Travel. The deadline is (now extended to) September 27 2009. There is a category for student entries. Max 1000 words, full contest details at www.arttrav.com/contest.
This is perhaps one of the most genuine “pasta asciutte” from Lazio. This kind of sauce, with which only the “bucatini” can be dressed, takes the name from the town of Amatrice. The bucatini is a long pasta, like holed spaghetti.
If you need a legal advice or consulting during your short or long term stay in Florence and in Italy you can contact the Ambrogio& Gaetani Law Firm.Ambrogio&Gaetani’s team is made up of professionals with...
Often Italians are not regarded professional in the kitchen. The ability to open the refrigerator and “whip up” a good meal seems to belong to the reign of “pure improvisation”. My answer is: it depends on the result. If the “whipped up” meal is good and balanced this is more than random improvisation: it is deep knowledge of the ingredients, their behaviour in cooking and how they can be matched without destroying the pallet and the stomach.
lorence, rich city, gets married to art and fashion.Personalities like Roberto Cavalli, a famous Italian designer, have their boutiques in Tornabuoni street, surrounded by other important brands like Gucci, Yves Saint Laurent, Damiani, Prada...Here, everyday, strangers and wealthy people spend their money looking for a fashionable dress or for a multifunctional bag.
“Pull me up” is the translation of Tiramisù. For sure it refers to the strong caloric contribution, which is supposed to give an aphrodisiac help.What is basic for this delicious dessert is the freshness – and safety – of the ingredients: Mascarpone, which is a cheese from Northern Italy with a high contents of fat and the eggs, which are usually raw.Marcella Ansaldo suggests a method for a “really safe” ......
