Gala Placidia's activity

Well, possibly you found it Angie, but the one that I could remember was just off Via Fillungo (the main shopping street in the old town) and near the amphitheatre). There is another one near Piazza Napoleone and the San Pietro gate. This is all in the old town which is the one I know best. Near the railway station there is also another place, I think it is on Via Nottolini. The tourist information office also has Internet for hire.

You are right Angie, we tend to cook just the one dish, with plenty of space around in the oven and forget that we can make a better use of it.What I would actually do, would be to make two smaller vegetable casseroles at the same time, eat one and freeze the other. This kind of dish will freeze very well. In the remaining space, I would cook one or two "polpetone" which is the Italian version of the meat loaf , and it is very easy to make, plus you can eat it both hot and cold. Here is how you do it:In a large glass bowl, mix the following ingredients:400 g (or about 1 lb) minced veal400 g minced pork100 g chopped prosciutto or pancetta1 small onion chopped3 tablespoons grated carrot4 tablespoons bread crumbs3 tablespoons chopped parsley2 cloves garlic (minced)2 tablespoons mixed Tuscan herbs4 tablespoons sliced olivessalt and pepper to taste1 beaten eggMix the lot and put in an oiled loaf tin or container and bake at 190ºC (equivalent to 400 F) for 35-45 minutes.Eat it hot with the vegetable casserole or cold with a salad.Enjoy!

It will depend on too many factors, such as location, number of trees, condition of the existing trees.... Liguria is not cheap, although it is lovely. You will have to make a thorough research to find out about local prices.

If you are buying in a foreign country and you do not speak the language it is always advisable to have a lawyer to check all documents. It will give you peace of mind and , as Heiko stated, it is money well spent.

Although I don´t like tripe and I hate its smell while it's boiling, for some people it is a delicacy. The French, in particular, love it.  Raymond Olivier in one of his books recommends to:QUOTEScrape and clean the tripe careully and blanch it for a few minutes each in 3 changes of boiling water. Soak it in cold water for 24 hours, changing the water several times. Finally, simmer it in a casserole with a whole onion, garlic, salt and pepper and water to cover for 6 hours.UNQUOTEHe recommends to use "smooth fat tripe", which is called "gras-double" by the French as there are different types of tripe. This particular one is not honeycombed as are the others and it is considered the best.

It is an excellent dish and, as you say, it can be used as a main dish, for vegetarians and also as a side dish. Try to make the same recipe using aubergines instead of zucchini, or a mixture of the two. You can also add some sliced olives, but be careful with the salt you add to the dish. Another variation would be to add a good layer of grated parmesan cheese on top once the vegetables are fully cooked and put it under the grill until the cheese melts and makes a crust.I also add a tablespoon of chopped basil.

Adriatica's comment:QUOTEwindows... anyone fitting new windows will have the opportunity of getting double action units which both hang from the side (standard) and from the bottom...  a simple twist of the handle allows windows to be opened in either sense.. the bottom hinged option used to allow a trickle of air in from the top of the window;.. these as far as i am aware have been around for years...  although they cost more and to my mind best limited to one in a living area and in all bathrooms and kitchens... if cost is a problem...UNQUOTEis absolutely right.In our mill, the previous owner had all windows replaced by these new ones, made of PVC but a perfect imitation of wood and double-glazed. They are simply fantastic. I agree that they are expensive, however, you will end up saving lots of money as they require no maintenance and allow for great insulation and easy ventilation.Money well spent.

I wonder why men generally love tripe and women - at least myself and a few of you - hate it. I have to make a real effort to cook it from time to time as I can´t stand the smell.Anyway, this is the way it is prepared in Tuscany:INGREDIENTS:1 kg tripe, previously boiled (you may find it in the supermarket or boil it in plenty of salted water with an onion stuck with cloves and a couple of bay leaves), Drain it thoroughly and slice it.1 large onion, diced.2 carrots, diced.2 stalks of celery, diced.8 tablespoons extra virgin olive oil.500 g tomatoes, peeled and in a very small dice or purée (you can grate them)2 tablespoons dried Tuscan herbs (a mixture of rosemary, basil, parsley, oregano, sage) or use fresh herbs.salt and pepper to tastegrated Parmesan cheese PREPARATION:Cook slowly the diced vegetables in the olive oil at least for 30 minutes, as for any kind of ragú.Add the tripe and allow at least 15 minutes of slow cooking, stirring frequenly.Add the tomatoes, herbs and seasonings, cover and allow to cook slowly for another half an hour.Add some of the Parmesan cheese and allow the dish to rest for about 5 minutes.Serve with extra Parmesan cheese on the side.

I have to agree with all what has been said, particularly by Anne and Adriatica. Open floor plans have never been a priority for us in Italy. Depending on the area where you live, in general they do not suit the climate. On the other hand, porches, verandahs and loggias are very useful as they integrate the house with the outdoors giving you extra liveable space that can be used even in extreme weather conditions. I would not try to replace existing small windows with large ones, in our case, this was never an option as the building is very old and classified, meaning that you cannot touch it; however, we put a large mirror that reflects the view of the river through one of the windows and the results were great.  Insulation and double glazing are essential and a great investment and, as Anne points out, shutters and curtains also help a lot.

Here are some photos which may help: www.guypadfield.com/geraniumbronze.html

The variety that attacked my pelargoniums in Marbella (Spain) a few years ago was similar and small in size. The damage caused was big. I had to replace all the plants and have the old ones burnt. The little monsters are already well established in the Mediterranean basin, so it would not surprise me to find them in Italy. I was also told by a knowledgeable gardening neighbour to keep watering down as it seems to attract the butterflies. Here is another site where you can see the damage it causes. Identical to what I experienced. www.botanical-online.com/floresmariposageranioangles.htm

You will find plenty of information if you search Google using the words: geranium, bronze butterfly or through geranium pests.