Yesterday evening I was in Florence for job, my main job and just to show you how the weather is today in Tuscany I had this picture… ufff, summer is lazy this year…
Scottish Wedding in Barga – Tuscany
Too Funny! A part of Scotland lives in Barga a very charming village 30 minutes driving far from Lucca.
Direction to Grotta del Vento
To don’t MiiiiiiiiSSSSSSSSS!!
Situated in the centre of the Apuan Alps’ Natural Park, this is one of the most complete European caves, presenting an extraordinary variety of phenomena which are outlined with competence and precision by expert speleological guides.
Following illuminated and easy-going trails, we can admire the many wonders of the underground world: from shining stalactites and stalagmites to polychrome flowstone, alabaster draperies, crystal-brimmed lakes, underground water-courses and bizarre forms of erosion.
There are three itineraries: the “first” (one hour) proceeds horizontally and is characterized throughout by splendid calcareous formations; the “second” (two hours), which also includes the first, visits a small underground river and its charmingly vast environment; the “third” (three hours) consents a complete visit of the cave and easily follows several perfectly vertical tracts.
The Wind Cave is open to the public every day of the year (excluding Christmas).
From April 1st to November 1st and on Sundays and public holidays of the remaining period, the times are as follows:
1st itinerary (one hour): 10, 11, 12, 14, 15, 16, 17, 18
2nd itinerary (two hours): 11, 15, 16, 17
3rd itinerary (three hours, complete tour): 10, 14
On weekdays between November 2nd and March 31st only the 1st itinerary can be visited at the following times: 10, 11, 12, 14, 15, 16, 17, 18.
Internal cave temperature is of +10.7°C. (53°F.)
Bar facilities can be found next to the ticket office, as well as a large selection of minerals, fossils etc.
Salsa Verde – Tuscan Recipe –
This sauce was very popular in Medieval age and sold by the streets vendors that usually came from the countryside where they collected fresh herbs. There are variations of the below recipe where the addition of ginger, cinnamon, sage, cloves, or some breadcrumbs has modernized the recipe.
Ingredients:
1 Large bunch of Parsley
1 Egg
2 Anchovy Fillets in oil
1 tablespoon of Capers in vinegar
1 Garlic Clove
Olive Oil
Salt and Pepper
Preparation:
Hard boil the egg then chop together the other ingredients.
A fine mixture is desired. If available, a food processor works very well.
Place in a bowl, add salt and pepper and dilute, stirring constantly, with good olive oil until the sauce is creamy.
Chickpeas Soup Tuscan receipt
Ingredients
200 grams chickpeas, 200 grams thin noodles, 1 clove garlic, a twig of rosemary, tomato paste, extra virgin olive oil, salt and pepper.
Pour chickpeas in a bowl, cover them with lukewarm water and leave to soften for 24 hours. Drain and cook in 1 litre of water with little salt. When cooked remove. Pour a little bit of oil in a pan, add romsemary and the garlic clove. When the garlic is lightly brown add a tablespoon of tomato paste, which has been dissolved in a glass of warm water. Purèe half of the cooked chickpeas and pour the chickpeas purée in a pan together with the whole chickpeas. Add to the chickpeas the tomato sauce, season with salt (if necessary) and pepper. Return to boil and add the thin noodles, cook for a few minutes. Serve immediately.
One of my favourite first course… to don’t miss!!
54th Festival Puccini in Tuscany
| 54th Festival Puccini |
| The Puccini Festival 2008 will be characterized by one of the most important cultural events of the latest years: the opening of the new Theatre, around which will take form a cultural park, where to celebrate Giacomo Puccini, his music, his history and his art, on the lake Massaciuccoli which inspired him in his life.
54th Puccini Festival June – August 2008 THE PERFORMANCES START AT 9.15 p.m. CONCERT Tribute to Puccini TURANDOT TOSCA MADAMA BUTTERFLY EDGAR
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