Located less than a 100 m away from the Ponte Vecchio this centralli located trattoria is excellent value for money. You will find it on a narrow street called Via Stracciatella, to the left of Piazza di S.
I did not want to hijack Ronald's thread on Sardinia and the G8, but following a post on the same topic by Adriatica and my own commennt, I thought that it may be interesting for many to see what we are talking about.
Ciao and welcome! It is difficult to give you advice without knowing which places you have visited before. Generally, it is worthwhile going again to visit towns which you particularly liked on your first trip but do it in a more relaxed way.As for dual citizenship, the best place to start is the nearest Italian Consulate and explain about your situation. They will be able to advise.Best wishes regarding your future plans
It sounds delicious, very similar to the recipe I use and cumin and nutmeg give that extra flavour. You can also add some Greek or Bulgarian yoghurt instead of cream (or sour cream if you find it....) Sweet potatoes are a great idea, if you can find them......
I saw the news on Spanish TV. They reckon that it is bad timing for the opposition as they do not seem to have a strong leader. Who knows what will happen!
I also love chestnut stuffing particularly for Christmas, but in my case I make first a purée of chestnuts, boiling them first and then I mash them with either a potato masher or a food mill. I use some fennel and herbs in the boiling water to give extra flavour.Then I add the following:400 g best tuscan sausage meat150 g bacon slices1 small onion1 green apple, chopped100 g dried prunessalt, pepper and spices to taste1 beaten egg to hold everything togetherThe results are delicious
As Carole and Raggio said it is very easy to prepare them. Just roast or grill the peppers, peel them, slice them and then they are ready to be kept in either oil or vinegar,or a combination of both and add garlic, herbs and spices to taste. Always use a glass or a ceramic bowl to and they can be safely kept in the fridge for about 3 days.
Bella, there are some similarities in the ingredients and perhaps there may be a link there. After all it is all Mediterranean cuisine but do try the Torta Pasqualina and you can cook it any time of the year although it is a traditional Easter dish. It also freezes very well, so you can make two, eat one and keep the other one for a later date. With a salad it is ideal for summer lunches or brunches.Happy cooking!
I´ve just read the news and I feel very sorry. This crisis is affecting everyone in different ways and publishers are suffering. Perhaps the idea of dedicated issues to specific topics may be the way to continue. My advice would be not to do it on a monthly basis but see how it goes and build up from there. I think that people will tend to buy single issues covering topics which will be of particular interest to them. And you will only have to monitor what interests people through the posts in the Community.Best wishes.
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They really look beautiful and very healthy. As Angie says check with the local feramenta and wear protective clothes. Good luck with the pruning!
Ciao and welcome! It is difficult to give you advice without knowing which places you have visited before. Generally, it is worthwhile going again to visit towns which you particularly liked on your first trip but do it in a more relaxed way.As for dual citizenship, the best place to start is the nearest Italian Consulate and explain about your situation. They will be able to advise.Best wishes regarding your future plans
Sorry to hear about the predicament and the Pisa experience did not help. Fortunately, you survived the ordeal....
It sounds delicious, very similar to the recipe I use and cumin and nutmeg give that extra flavour. You can also add some Greek or Bulgarian yoghurt instead of cream (or sour cream if you find it....) Sweet potatoes are a great idea, if you can find them......
I saw the news on Spanish TV. They reckon that it is bad timing for the opposition as they do not seem to have a strong leader. Who knows what will happen!
Very nice picture.
I also love chestnut stuffing particularly for Christmas, but in my case I make first a purée of chestnuts, boiling them first and then I mash them with either a potato masher or a food mill. I use some fennel and herbs in the boiling water to give extra flavour.Then I add the following:400 g best tuscan sausage meat150 g bacon slices1 small onion1 green apple, chopped100 g dried prunessalt, pepper and spices to taste1 beaten egg to hold everything togetherThe results are delicious
As Carole and Raggio said it is very easy to prepare them. Just roast or grill the peppers, peel them, slice them and then they are ready to be kept in either oil or vinegar,or a combination of both and add garlic, herbs and spices to taste. Always use a glass or a ceramic bowl to and they can be safely kept in the fridge for about 3 days.
Bella, there are some similarities in the ingredients and perhaps there may be a link there. After all it is all Mediterranean cuisine but do try the Torta Pasqualina and you can cook it any time of the year although it is a traditional Easter dish. It also freezes very well, so you can make two, eat one and keep the other one for a later date. With a salad it is ideal for summer lunches or brunches.Happy cooking!
I´ve just read the news and I feel very sorry. This crisis is affecting everyone in different ways and publishers are suffering. Perhaps the idea of dedicated issues to specific topics may be the way to continue. My advice would be not to do it on a monthly basis but see how it goes and build up from there. I think that people will tend to buy single issues covering topics which will be of particular interest to them. And you will only have to monitor what interests people through the posts in the Community.Best wishes.