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.
Renovating an old home and seeing it come back to life is part of the fun; however, careful planning is needed. This site is full of stories about the pitfalls of renovation. Also, it is not a good idea to buy the first ruin that comes along. It is most important to estimate final costs before you even buy.
I can't see the need for an unsympathetic response to alexcal's thread. As far as I can see, he was not asking for any sympathy as he was just informing us of what may happen with a dormant account and I think we should thank him for the warning. In any case, what members do with their monies is not of our business and certain comments are totally out of order. Sorry, Flip, you must be having a bad day, I guess.
You will not regret visiting San Francisco, giorgiotan, as it is a great city, the most European city in America and, although I love New York, I simply adore SFO. Local food is exquisite and it has strong influences from all the different nationalities that settled in the are and Italy is no exception. A wonderful fish and seafood stew called "cioppino" is a must there and you can also eat "cacciucco" a similar dish which originates from Livorno, in Tuscany. They are all variations of the "burrida", "bourride" and "bouillabaise" adapted to the availability of local seafood. But you can have a look at the story of this dish:http://en.wikipedia.org/wiki/Cioppino
Thank you, bunterboy. I do try to keep young both in body and mind; however, my birth certificate says otherwise.... Anyway, I do not think that I will ever become the typical little old lady. My enthusiasm for life will keep me young... I hope.....
I agree with your explanations and I do believe that these measures are directed towards certain nationalities within the EU. Also, health cover has a lot to do with it. A similar thing is happening in Spain with many people requiring medical assistance and this is becoming a real problem for health authorities. As we are over the age of 65 we do have our EU health card... so I do not think that the Italian authorities are going to worry too much about us.
As Flip says, these are all members of the cod family; however, I am wondering whether you purchased ling or skrei (for those who do not know what we are talking about, have a look at: http://www.seafoodfromnorway.com/News/News/View+media+article?key=23066 The reason for my question is that I saw a couple of days ago a program on Spanish TV saying that this year skrei is very abundant and that the Norwegians are desperate to sell them and prices are great. Following this, I saw plenty of skrei being sold at my local supermarket. Nothing wrong with it as skrei is delicious. You can use any of the cod or ling recipes.
I had a look at the Italian, Spanish and French versions and in all three they state that EU citizens "can" or "may" register with the State Police for stays of up to 3 months. They warn that if you do not do it, this may implicate that you have been staying for over 3 months.... "unless you can prove to the contrary" as stated by Fillide. I do not know what I am going to do this time...I do not like the idea of spending a full day on this ridiculous matter. Also, that law is quite recent, 2008 is quoted.
Thank you for the information and I must confess that I am most surprised of this requirement for stays under 3 months.... I think that it goes against the EU free circulation policy and I do not think that other EU members have similar requirements. Anyway, this time we will comply with the instructions.... I will tell you about the reaction from the Anagrafe at Bagni di Lucca.....
Some years ago, I gave this recipe in the old forum: http://www.italymag.co.uk/forums/food-drink/7954-italian-christmas-3.html As you said, any cod recipe would suitable, but this one could be considered an Italian classic. If you are using fresh molva it does not need to be soaked and you should check the salt content in the recipe.
Comments posted
Renovating an old home and seeing it come back to life is part of the fun; however, careful planning is needed. This site is full of stories about the pitfalls of renovation. Also, it is not a good idea to buy the first ruin that comes along. It is most important to estimate final costs before you even buy.
I would say: "Drafting of the report and the proposed upgrade" What do you think?
I can't see the need for an unsympathetic response to alexcal's thread. As far as I can see, he was not asking for any sympathy as he was just informing us of what may happen with a dormant account and I think we should thank him for the warning. In any case, what members do with their monies is not of our business and certain comments are totally out of order. Sorry, Flip, you must be having a bad day, I guess.
You will not regret visiting San Francisco, giorgiotan, as it is a great city, the most European city in America and, although I love New York, I simply adore SFO. Local food is exquisite and it has strong influences from all the different nationalities that settled in the are and Italy is no exception. A wonderful fish and seafood stew called "cioppino" is a must there and you can also eat "cacciucco" a similar dish which originates from Livorno, in Tuscany. They are all variations of the "burrida", "bourride" and "bouillabaise" adapted to the availability of local seafood. But you can have a look at the story of this dish:http://en.wikipedia.org/wiki/Cioppino
Thank you, bunterboy. I do try to keep young both in body and mind; however, my birth certificate says otherwise.... Anyway, I do not think that I will ever become the typical little old lady. My enthusiasm for life will keep me young... I hope.....
I agree with your explanations and I do believe that these measures are directed towards certain nationalities within the EU. Also, health cover has a lot to do with it. A similar thing is happening in Spain with many people requiring medical assistance and this is becoming a real problem for health authorities. As we are over the age of 65 we do have our EU health card... so I do not think that the Italian authorities are going to worry too much about us.
As Flip says, these are all members of the cod family; however, I am wondering whether you purchased ling or skrei (for those who do not know what we are talking about, have a look at: http://www.seafoodfromnorway.com/News/News/View+media+article?key=23066 The reason for my question is that I saw a couple of days ago a program on Spanish TV saying that this year skrei is very abundant and that the Norwegians are desperate to sell them and prices are great. Following this, I saw plenty of skrei being sold at my local supermarket. Nothing wrong with it as skrei is delicious. You can use any of the cod or ling recipes.
I had a look at the Italian, Spanish and French versions and in all three they state that EU citizens "can" or "may" register with the State Police for stays of up to 3 months. They warn that if you do not do it, this may implicate that you have been staying for over 3 months.... "unless you can prove to the contrary" as stated by Fillide.
I do not know what I am going to do this time...I do not like the idea of spending a full day on this ridiculous matter. Also, that law is quite recent, 2008 is quoted.
Thank you for the information and I must confess that I am most surprised of this requirement for stays under 3 months.... I think that it goes against the EU free circulation policy and I do not think that other EU members have similar requirements. Anyway, this time we will comply with the instructions.... I will tell you about the reaction from the Anagrafe at Bagni di Lucca.....
Some years ago, I gave this recipe in the old forum: http://www.italymag.co.uk/forums/food-drink/7954-italian-christmas-3.html As you said, any cod recipe would suitable, but this one could be considered an Italian classic. If you are using fresh molva it does not need to be soaked and you should check the salt content in the recipe.