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Village Follonica, Tuscany

Cala Violina

Follonica is a town and comune (township) of the province of Grosseto in Tuscany. Follonica is about 40 km north west of the Grosseto.
It was founded in 1834 by Grand Duke Leopold II of Tuscany for the workers of a new ironworks plant. However, the area was already settled in Etruscan and Roman times. The ruins of the medieval castle Castello di Valli, built in 884 AD, overlook the modern town from a nearby hill.
Follonica is a popular tourist site during the summer for Italians. The city has been awarded the Bandiera Blu (“Blue Flag”) every year for the cleanliness of its beaches and seawater.

The most important beaches are:

Cala Violina
Carbonifera
Torre Mozza
Pratoranieri
Cala Martina

More informations on:
www.comune.follonica.gr.it
www.follonica-apartments.com
www.prolocofollonica.it

Tuscan lasagna

Tuscan lasagna

Serves 4
Pasta Ingredients & Directions
400 Gr. Flour
4 Eggs
1 TBS. Olive Oil

Pouring the flour on your board make a well in the center. Add remaining ingredients to the well and slowly mix until incorporated. Knead until the dough is smooth. Keep floured well to avoid the dough getting sticky. Roll the dough through the pasta machine several times. Cut the pasta it into sheets about 20 cm long and keep on towel until ready to cook.

Meat Sauce
500 gr. of ground beef
1/2 cup (120 mL) of chopped onions
2 cloves of garlic chopped
Cook ground beef, onion, and garlic over medium heat until well browned. Stir in tomato sauce, and water. Season with basil, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Besciamella Sauce & Directions
½ Liter Milk
50 Gr. Butter
50 Gr. Flour
Salt & Pepper to Taste
Melt butter and add flour mixing well. Add the milk slowly and stir till thick. Season to taste.

Grease a rectangular baking dish. Boil water to cook the lasagna until el dente, drain, and lay on a damp cloth and salt. Cover the bottom of the pan. Then add a layer of meat sauce, and then a layer of Basciamella. Continue this in a least 3 layers finishing with the meat sauce and basciamella. Sprinkle with grated Parmesan. Bake at 350 for 30 minutes or until browned and bubbly.

Spring in Tuscany, a day in Montecatini Thermal Baths

Tettuccio Thermal Bath

Montecatini Terme
Montecatini-Terme rises along the Valley of Nievole.
The town is a famous bath resort for the effectiveness of its chloride-phosphate-sodium waters. The atmosphere and setting suggest bygone days, and in fact most of the baths and hotels date from the early 19th century. But as early as the 14th century, Ugolino da Montecatini, a doctor, considered the water a good cure for liver problems.
The thermal baths were owned by the Medici and then the Dukes of Lorraine. Montecatini began to become known in the 18th century when Piero Leopoldo carried out modernization works. Many of the buildings which surround the main park are fine examples of early 20th century architecture.

Points of Interest:
· Terme Tettuccio is the most splendid of the baths. It was built in 1926 in the Neo-Classical style with circular, marble-lined pools, fountains and Art Nouveau tiles depicting languorous nymphs.
· Terme Leopoldine, built in 1926 in the style of a Classical Temple, is named after Grand Duke Leopold I.

Tuscany itinerary

Orrido di Botri - Little stream

Tuscany itinerary: Serchio Middle Valley

This area offers important historical centres such as Coreglia Antelminelli, known as one of the most beautiful italian “borghi” (village) with its Museo delle Statuine di Gesso (Chalk Figurine Museum), the Ghivizzano Castle, Bagni di Lucca a thermal spa town, www.termebagnidilucca.it; Ponte del Diavolo (Devil’s Bridge) at Borgo a Mozzano and the Orrido di Botri and Balzo nero Natrural Reserve.
In Colognora di Pescaglia, you can find the Museo del Castagno (Chestnut Museum) www.museodelcastagno.it and at Celle Puccini, the museum of the great musician Giacomo Puccini, where he spent his childhood holidays.
The itinerary from Pescaglia to Fabbriche di Vallico permitts you to visit some “ferriere” iron-foundrues which are still operative like the ironworks Galgani, the one at Aiola or Gragliana.
The mallets powered by water still forge the iron in the century old tradition, making agricultural tools and the “testi” (round metal flat irons), indispensable accessory to cook the famous “necci” with ricotta cheese, the “crisciolette” or the “focacce leve” simple local traditional plates.

Tuscan tours

Tuscan tour, Pistoia city.

Pistoia, the second largest city in Tuscany, is a town not to be missed. Standing between Monte Albano and the Appennines, the town is rich in Roman history. There is a strong medieval feel to the town and its reputation for murderous citizens (dating from the Guelphs) has persisted since the 13th century!
The word “pistol” is derived from the dagger originally used by Pistoiese and the ironwork tradition continues to this day.
The city is also famous for the production of embroideries and confectionary.
Here in the center of town, on Wednesdays and Saturdays, you will find the famous Pistoia fresh produce market. It is a beautiful site to behold. Trying to decide what to buy is a difficult decision as there are so many choices.
Whatever your decision, you will be getting the best fresh food available.
Buon appetito!

Leslie Halloran
Please check out my website at: www.lihdesigns.net