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Tuscany – The eyes are the mirror of the soul

tuscan-sculptures — Artist Alessandro Cervizzi

Artist Alessandro Cervizzi express the ancient saying through the eyes of those he sculpts in terracotta. On can imagine him looking deep into the anima of the person, and the person looking back, full of expression and life.
Alessandro’s life-size children’s portrait sculptures in terracotta have the wiede-eyed wonder of youth but they are also deep in the wisdom and expressiveness which children evoke. His small commedia dell’arte masse figures, recalling the tradition of Goldoni are intensely human with their imperfections. They are fully and richly crafted to bring out the character’s individuality. All these sculptures are finely detailed, with lips that seem to breath, warm cheeks, hair and other feauteres that match the personality.
Alessandro works on private commissions, spending long hours in his workshop at Montecarlo, using photographs to help guide his hand as he forms the clay into flesh, but also meditating on the personalità that he wants to emerge from the raw material.
Never rushing, but entering into the spirito f a piece, enjoying communication with the emerging humanity this is his preferred way of working.
The studio is always open by appointment; it’s a beautiful villa location just beyond the mediaval walls of Montecarlo di Lucca.
You are welcome to stop by if you are passing, or even to make the trip, only 15 minutes from Lucca.
See the website www.alessandrocervizzi.it.

Tuscany – Christmas in Florence

If you decide to spend your Christmas in Florence, you can lose in the atmosphere of the city, with squares, avenues, side streets and shop windows are bathed in the special atmosphere of lights, colours and Christmas cheer.
Here tourists and visitors can find useful information on the Christmas period.
For example you might start your visit with the nostalgia of the German Christmas market in Piazza Santa Croce until December 20 or you could choose from the wide choice of markets in the Province of Florence. You can admire traditional, mechanised or live Nativity scenes , fascinating for adults and children, in churches, institutes or in the open air. Who is interested in cultural actvities can find the opening times of museums and churches for Christmas and the first week of the New Year. Can choose guided tours as well as a list of activities to do with children are also available.
For a general calender of variety of events, from gospel choirs to charity fairs, from exhibitions to shows and venues for Saint Silvester Night .
For the first time this year it is possible to celebrate the new Year’s Eve together with Bologna: the two cities are now much closer thank to the high speed train that allows passengers to get from Florence to Bologna and back in only 37 minutes.
In cooperation with the municipality of Bologna and Trenitalia there are concerts and special events with artists performing in both cities .
Lastly, there is a wide selection of proposals for your Christmas and New Year parties and dinners, listing restaurants where you can have dinner, but also cafès, pubs and discos , or villas, castles and palaces in or outside Florence.

You can find all informations on : www.firenzeturismo.it

Tuscany – Pork tenderloin with balsamic vinegar and baked radicch

filetto — Pork tenderloin with balsamic vinegar and baked radicch

Ingredients (serves 4)

. A fillet of pork of about 600/800 g
. A marinade consisting of: 1 peeled lemon cut into slòices, 1 carrot, 1 stick of celery and 1 onion chopped together, a piece of cinnamon, a spring of thyme, 6/7 grains of coriander , a glasso f wine, half a cupo f cognac, half a cupo f ordinary balsamic vinegar, and a tablespoon of white vi negar
. 2 large balls of red radicchio
. extra virgin olive oil, butter, salt, pepper, half a teaspoon of corn flour (cornstarch)

Method
Dip the fillet in the marinade, and leave in a cool place for 24 hours turining it occasionally. Then remove in from the marinade and wrap in paper towels to dry for a few hours.

Remove the lemon, then place the marinade on the heat, reducing by half. Pour through a strainer pressing well to extract all the flavour from the vegetables. Add salt and pepper.
In a good size non stick pan, heat 30 g of butter with one tablespoons for 8 to 10 minutes, and add salt and pepper. Remove from the heat. Dissolve half a teaspoons of corn flour mix in three tablespoons of cold water, and when it is dissolved pour in the hot marinade, stiri t and leave it to thicken. Meanwhile, heat the grill, remove the outer leale from radicchio balls, wash, dry well and cut into quarters, lay them in a newly oiled non-stick pan, add salt and coock under the grill until they are well roasted.
Cut the tenderloin into slices one inch thick and place on a flat dish spread with the hot sauce. Serve with the roasted radicchio dressed with a little oil, and the remaing sauce.

Tuscany – Christmas train from Viareggio to Coreglia

Coreglia and Viareggio are closer for Christmas thanks to the Christmas train. now it’s the turn of the livig crib of Ghivizzano to be deal of the special train of december 19th.
Since 7 pm the old village of Ghivizzano lives its past in the artisans ateliers, the wineshops and small restaurants.
A chance to taste the flavours of the old times and the foods of the tradition:the “mondine” (roasted chestnuts), vin brulé, necci (chestnuts flour crepes) , the typical butchery of Serchio Valley in the magic atmosphere… waiting for Christmas.
The train leaves from Viareggio at 6.50 pm stops in Lucca at 7.13 pm and reaches the station Ghivizzano-Coreglia at 7.50 pm.
The way back instead, is at 00.09 am from Ghivizzano-Coreglia; stops in Lucca at 00.36 am and arrival in Viareggio alle 1.00 am
Ordinary tickets are valids. A free shuttle is available from the arrival in Ghivizzno to the seat of the festival.

More information on:
www.pontineltempo.it
toll number: 800-533999

Tuscany – Christmas in Barga

I’ve always loved the Christmas Holidays both here and in the U.S. I have to admit, however, that in Italy there’s a much more festive feeling for a longer period and so many more traditions.

There are two i’d like to mention. One is the live Nativity representation in Barga on December 23 and one, more falily oriented, is making the coockies called befanotti, wich the Befana gives to children who’ve been “good” during the year. If they haven’t, they get charcoal.

The Nativity representation in Barga take place every year on December 23 starting after 9 p.m. It takes place trhough Barga’s lovely historic center and ends at the cathedral at about midnight when the bells ring out announcing the birth of baby Jesus. Everyone follows the two people representing Joseph and mary as they walk from hostelry to hosterly aking if there is room in the inn for them. Jospeh and mary are enacted by a young couple from the town. They are, of course dressed in period costumes and i have to say how well made the are. People follow them and the donkey and as they walk through the town, they can watch various crafts being dine by carpenters, shoemakers and weavers, al dressed in period costumes. Of course there are people roasting chestnuts over an open fire, making sausages and also the pancakes called necci and frittelle which are made from chestnut flour.
Nothing isa charged for. You are only asked to make a small offering to cover the expenses of organizing suach am important event.

Making befanotti i san important family tradition, especially for those living in the villages in the mountains. These are a kind of butter cookie made in various shake such as the Befana, animals, stars and trees. The Befana then distributes them through the village on the eve of the Epiphany.

Merry Christmas!