Posts made in March, 2010

Very Typical Tuscan Recipe: Mallegato

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During these days prior to Easter, in Tuscany those that like to cook are getting ready to prepare the typical dishes of the countryside tradition. The Easter period with its Lent restrictions on meat poses limits to the delicacies that are bound to the old Tuscany culinary tradition. One of these dishes is the Mallegato, a very typical Tuscan dish from the area around Siena. It mainly consists of pork blood and Tuscan white bread, with many other spices and ingredients that make it a very interesting dish. You may think that eating pork blood is a disgusting thing, but you are in for a surprise. You will not even realize it is blood when you eat it. Of course, centuries of refinement have crafted these recipes so that all the possible negative aspects have been...

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From Jacopo dell Quercia to Donatello

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On March 26, 2010 opened the exhibit dedicated to the Sienese Renaissance from Jacopo della Quercia to Donatello. The exhibit will close on July 10, 2010, and can be found at the Santa Maria della Scala museum complex. There are 306 works on display, twenty polyptychs have been rebuilt for the occasion, 25 restorations have been completed, and many operas have been loaned from the world’s most prestigious museums and private collections. For the occasion new spaces have been opened to the public for the first time creating an extraordinary exhibition that brings visitor in different and most evocative environments of the city: the Santa Maria della Scala, the Duomo, the Baptistery and Crypt, the Museo dell’Opera Metropolitana, the Diocesan Museum, and...

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Coastal Tuscany Towns: Forte dei Marmi

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The small coastal Tuscan town of Forte dei Marmi is located on the northern coast of the Province of Lucca on the border with that of Massa Carrara and is part of the Versilia. The area of Forte dei Marmi, once a marshland, is completely flat. The particular arrangement of the adjacent road system also prevents the expansion of the city, preserving it with its special features. Forte dei Marmi has a strong presence of green, especially pine and scrub and some surviving oaks that once covered all the land. The city is adorned with tree-lined avenues and villas with large gardens. The beach of Forte dei Marmi is entirely composed of very fine brown sand and it stretches for about 150 meters. The sea is clear and transparent even far from the shore. The close...

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Easter Tuscan Menu, Save the Lambs!

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The Easter Tuscan tradition, like that of all of Italy, calls for a lamb sacrifice. Each table should have a lamb dish in commemoration of the sacrificial lamb that removes the sins from the world, as the Roman Catholic bible reads. This accounts for a lamb mass slaughter that would otherwise not happen. Even the Pope Benedict Seventeenth has recently called for a stop to this tradition that does not have a strong religious meaning anymore. In order to contribute to stop this, avoid lamb meat at your Easter table. You can still prepare wonderful Tuscan dishes that are not usual recipes and are perfect for a celebration. Here is a full menu from appetizers to dessert for your Easter Tuscan menu. Zucchini Flower and Truffle Millefeuille Ingredients:500 grams of puff...

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A Tuscan Restaurant Not to Try near Florence

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A Tuscan restaurant not to try is “Osteria del Buon Sapore“. You encounter it in Bottai, a very small fraction of Florence outskirts, while traveling on the Cassia road from the highway exit Firenze Certosa. Unfortunately the restaurant seems quite inviting, presenting itself as an old Tuscan osteria that has been recently remodeled to give it a more refined look. The entrance is by the bar, and the interiors are quite roomy, with three rooms and a veranda for summer dinners and lunches. Pastel colors and soft tints degrading from light greens to earthy yellows sooth the eye and give a pleasant and warm look to the ambient. When you sit at the table there is no table cloth to keep faith to the old osteria tradition. Paper sheets are placed under the...

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