The Duomo..its breathtaking -...
The Duomo..its breathtaking - all the white and green and other marble on the exterior, I fell in love with the building and took too many pictures, the interior is cool and very serene. There was a very long queue for the top. This was the best thing according to me in the whole of Florence
Florence address system is double. The particular residences have a blue or black number, while the shops, restaurants and enterprises in general have a red one. In the addresses, the letter “r” stands for Red number.
A Day of Wine Tasting
The best thing we did this trip was to take a one day wine tour of Castello di Verrazzano in Tuscany. We signed up with Grape Adventures. Our tour guide, Gillian, picked us up in a van at Piazza Michaelangelo and took us for an afternoon tour of the winery with a wine and appetizer tasting. It was wonderful. It gave us a chance to see the Tuscan countryside without having to rent a car. It was very reasonably priced (we paid $75US per person).
a Florentine "local"
This bar has the feel of a "local"; the patrons all appear to know each other. The clientele range from 25-40 in age and in typical Italian style, the men look better as they get older!
The drinks are modetately, priced at 9 euros per cocktail. If you order at the table, they'll bring snacks.
Expect friendly conversation and a round of drinks with no strings attatched. smart casual
Tuscan food is simple and abundant with local produce, mellow cheeses and grilled meats. Tuscans are also known for their appreciation of beans as seen in the staple of the Tuscan table: white beans cooked with sage and olive oil. Beef Steak Florentine, many versions of roasted or wine-braised game such as boar, deer and rabbit and thick and hearty soups cover the table of a typical Tuscan meal. Plus this is the home of Chianti wine.
The recipes in Florentine cookery range from the original and traditional to more recent arrivals and innovations. Such a wide and occasionally unusual choice of dishes has not only provided some fascinating historical and social information, but the assortment and variety of flavours, colours, customs and costs suited to all pockets, also offers a style of cooking which is lively and flexible.
At the heart of Florentine cookery lie four fundamental ingredients: bread (plain, unsalted, well-baked with a crispy crust and light and airy inside); extra-virgin olive oil, without any doubt the best even for frying, grilled meat; Florentine steaks of beef, roasted or wine-braised game such as boar, deer and rabbit and lastly, wine itself.
Florentine restaurants serve all the Italian specialities, not just the ones typical of Florence and here is a brief guide to some of those Tuscan meals.