Blending Newsletter Oct/Nov 2013

JUNE_JULY 2013

NEWSLETTER

ISSUE 5 - YEAR 3 | PALAZZI/FUA | OCTOBER-NOVEMBER 2013

BREAKING NEWS

GANZO’S NEW LOOK

Photographs by David Andre Weiss

by Blending Staff

Students and faculty members witnessed bright new changes upon walking into a newly restyled Ganzo this Fall Semester. The school restaurant of Apicius International School of Hospitality has been redesigned to offer even more welcoming and integration-fostering atmosphere and dining spaces. A new management team has been confirmed to guide and supervise the academics and experiential learning component of Ganzo. Meet them here.

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Karly Siciliano, Chef: After studying hospitality at the Indiana University of Pennsylvania, Karly Siciliano came to Italy to learn Italian cuisine through the Apicius Master in Italian Cuisine program. After almost a year of studies at Apicius and practical experience at Ganzo, she graduated and went to work at La Buca Dell’Orafo where her skills as a chef flourished. After four years of working at this very Florentine restaurant, she found herself wanting to teach and learn through teaching. Karly is “very excited to start this new journey as a part of the Apicius community.”

Livia Le Divelec Lemmi, Co-manager: After pursuing a Bachelor’s Degree in Enology and Viticulture and a Master’s Degree in Enology at Università degli Studi di Firenze, Livia Le Divelec Lemmi began her professional training through internships at Fattoria Lilliano and Castello di Gabbiano in Tuscany. Before receiving her first teaching appointment at Apicius International School of Hospitality in 2010, she worked with the consortium Chianti Colli Fiorentini for events such as Vinitaly. She was appointed as the Apicius wine studies academic coordinator in September 2011. As for her new role at Ganzo, her goal is to “contribute positively to the didactic goals for students and faculty members while creating innovative and elegant experiences for the restaurant’s clients.”

Livia Le Divelec Lemmi, Karly Siciliano, Nora Takacs

Main dining area

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OCTOBER_NOVEMBER 2013

The terrace

Nora Takacs, Co-manager: A native of Hungary, Nora Takacs graduated in Italian Language and Literature. Her interests led her soon to the hospitality field. She was an official interpreter at Vinitaly and front of the house manager at Cafè Mojito in Budapest in 2007. She served as chef de rang at B Gallo Restaurant in Florence in 2009. In 2010 she joined FUA. After specializing in professional studies in international event production, marketing, and communication, she become FUA’s special event coordinator. She teaches management courses in the areas of special events, food and beverage, catering, and front of the house. Her professional goal “is to create opportunities for students to engage in experiential learning and to apply academic understanding to real life.”

Giovanni Rossiello, Co-manager:

Outdoor lounge area

The kitchen

Giovanni “Gianni” Rossiello combines a double background in hospitality management and architecture.

He has participated in international events such as the Fuori Salone of Milan’s Salone del Mobile and various food festivals. He also managed two lounge bars in Bari from 2007 to 2012. He has been a part of the Ganzo team since 2012 and teaches Florentine food and culture at Florence University of the Arts.

Stay up to date on Ganzo special events and exhibitions on FB and Twitter!

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ART

OFF THE BEATEN PATH: MY PSYCHEDELIC DOVE

Photograph by David Andre Weiss

by Elizabeth Crapo

If you’ve spent any length of time in Florence – as in, longer than a couple of hours – you’ve probably walked by the Palazzo Vecchio at least once.

If you’ve been here a few weeks, you may have even been inside to see the famous Vasari murals in the Salone dei Cinquecento. Perhaps you’ve even climbed the tower to admire its spectacular views of the city. But the Palazzo Vecchio has much more to offer – activities the average tourist probably doesn’t know about.

For example, I recently attended a fresco painting workshop at the museum. For the cost of a museum ticket (6.50 euro for adults, 4.50 euro for students with ID) plus an extra two euro for the workshop, I got to spend a total of 90 minutes hearing about fresco painting techniques and creating my own fresco tile.

The instructor began by explaining what exactly a fresco is (a painting on wet plaster), along with some of the advantages of fresco painting over other methods – namely, that once the plaster absorbs the paint and dries, it will never fade the way paint can when applied to other materials. She then demonstrated how the designs for such complex projects, such as the Sistine Chapel ceiling, were transferred to the plaster’s surface. First, the designs were drawn out in their intended size on paper. Then, the designs were cut into pieces of a size that the artist could manage to paint before the plaster dried. Small holes were 4

Palazzo Vecchio

poked in the paper along the lines of the design, the paper was put up against the plaster, and charcoal powder was dusted over it. The charcoal powder was transferred through the holes onto the plaster, leaving a line for the artist to follow.

Although we were allowed to paint our frescoes freehand if we liked, I decided to use one of the pre-made designs the instructor had on hand.

I thought it would be cool to get the “full experience” of using the paper and charcoal. (Well, that and the fact that I can’t draw.) I chose a parrot design. I quickly discovered that fresco painting can be rather challenging. First of all, the charcoal

didn’t come through all the holes, so I did have to do some freehand work. My parrot ended up looking more like some sort of psychedelic dove with an overgrown beak.

Then there was the actual painting part. The instructor told us to make sure we got the pigment from the bottom of the paint jar, and not just the watery stuff on top.

Though I attempted to follow these instructions, my paint still seemed a bit watery. This became a problem when I attempted to paint leaves on the branch upon which my bird was perched. Painting leaves freehand is hard enough for some of us, even if the paint stays on the exact

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OCTOBER_NOVEMBER 2013

spot where we put it on the surface. When the paint starts running outside the lines on the uneven surface of the plaster, you can end up with leaves of a species unknown to science.

At times, particularly when painting the bird, the paint bled into other colors, forcing me to do some improvised touch-up work. The instructor hinted that I might need to wait a few minutes for one color to dry before trying to paint another color next to it. Although it’s important to finish painting before the plaster dries, it’s apparently possible to be too quick sometimes.

Just as I was putting the finishing touches on my masterpiece, the instructor told me it was time to go. I left my tile on the windowsill of the workshop to finish drying.

In the meantime, I visited the museum. I found the original parrot on which my design was based. It’s in the Green

Room, on the ceiling above the entrance to the Vasari corridor. There was definitely no family resemblance.

The next day was, in a way, the best aspect of the whole workshop – I got to pick up my bird and take him home with me. Not only did I get to learn more about how frescoes are made, I gained a whole new respect for the difficulty of the painting process, as well as a one-of-akind souvenir.

If you want to try your hand at fresco painting, send a reservation request to the museum through their website at www.museifirenze.it.

Click on “Activities and Offers,” then “Museum of Palazzo Vecchio,” then the “Activities” button. Fill in the blanks and submit your request. They’ll e-mail you to let you know when the next class is being held.

MEET F_AIR’S ARTIST IN RESIDENCE LARISSA AHARONI

by Blending Staff

Photo courtesy of André Lex

Larissa Aharoni is the current artist in residence at F_AIR, the contemporary art gallery and residency program located at FUA’s School of Fine Arts.

Born in 1974 in Cologne, Aharoni currently lives and works in Berlin.

She holds a masters degree from the Academy of Art in Düsseldorf (2005).

She was among the founders of UBERBAU, an independent art space that operated in Düsseldorf from 2000 to 2006. Aharoni spent much of her career living in Tel Aviv (Israel), where she was a visiting artist at the masters program at the Bezalel Academy of Art and Design. Since 2006, she has participated in several residency programs, produced numerous solo & group exhibitions throughout Israel, the US, and Europe.

An in-depth interview with Aharoni will be released in the second issue of Blending Newsletter, stay tuned.

See Larissa’s work at: www.larissa-aharoni.info Her solo exhibition opens @ F_AIR on November 26th, 2013 and runs for sixteen weeks until February 13rd, 2014.

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FOOD & WINE

FOODIE GEMS: FOR SWEET TOOTHS

Photographs by Alexa Mellardo

by Alexa Mellardo

While strolling down the streets of Firenze, mouthwatering aromas will constantly tempt you. Delightful chocolate covered cones topped with the creamiest gelato, freshly baked pastries and hot, delightfully filled croissants topped with thick vanilla frosting will quickly please your senses.

Although these shops along the evident tourist route are absolutely divine, you must also scope out the hidden gems Firenze so graciously beholds. You may have to walk a bit out of your path, but the few extra blocks will come with no regrets. With this guide to Firenze’s Foodie Gems for Sweet Tooths, your dessert and

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pastry travels throughout the city will surely be authentic…and decadent!

Our first stop is La Milkeria for gelato, crepes, Milkaccinos, brioches, freshly baked goods and more.

This charming venue resembles a chic Italian countryside kitchen.

Everything is presented in a spectacularly vibrant and refreshing way. The walls, wooden counters and tables totally represent the bakery’s name, bathed in a divine milky white color. Trendy chalkboards hang from the wall over the gelato servers, naming the pastries, gelato flavors and drinks served. I was craving a crepe, and had heard through the grapevine wonderful things about this place. The Strawberry and Banana Nutella Crepe was warm,

moist, and prepared to chocolate divinity. A snowfall of powdered sugar and hot fudge sauce grazed the top of the crepe. You even have the pleasure of watching the pastry chef make your crepe over the counter.

Freshly baked goodies also line the bakery shelves. When savoring my crepe, the owner brought out a warm batch of scrumptious cupcakes, served on a delightful platter. In addition, gelato lovers have an amazing opportunity to try some of the best gelato in town here, with flavors such as Fior di Latte, Yogurt, Cioccolato and Nocciola. The gelato resembles a soft puffed marshmallow cloud – prepared to creamy, celestial perfection. Whatever sweet treat you are seeking, La Milkeria has your desires completely covered.

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OCTOBER_NOVEMBER 2013

Next stop, we arrive at La Strega Nocciola, which is just a short trip to the other side of the Arno. La Strega Nocciola, which means ‘the hazel witch,’ is my favorite gelato shop – from its chic, vintage interior design, to the point when my mouth meets the gelato.

The gelateria serves the most unique gelato fl avors I have seen in Firenze, and when it comes to food, I am always up for an adventure. In honor of the shop’s name, The ‘Hazel’ Witch, I felt it was very appropriate to order the Hazelnut gelato. I topped it off with another scoop of Lavender, which has been my favorite fl avor so far throughout my travels in Italia. Creamed to perfection, and garnished with a waffle cookie, who wouldn’t want to head over the river to taste this goodness? To any fi rst comers checking out La Strega Nocciola, I highly recommend trying both fl avors, Hazelnut and Lavender.

LA MILKERIA Borgo degli Albizi 85 LA STREGA NOCCIOLA Via de’ Bardi, 51/R www.lastreganocciola.it

PERUGIA’S EUROCHOCOLATE FESTIVAL

by Kelly Connor, Alyssa Triptow, Meg Voigt Illustration by Jessica Lederhos

Ever have those days when nothing satisfies your palate more than chocolate?

Imagine if in just one day you can satisfy your needs for chocolate for the whole year.

Welcome to “Eurochocolate,” the annual chocolate festival of twenty years now. Located in Perugia, lasting for nine whole days, it is the largest chocolate festival in all of Europe. The indulgent festivities take off this year on October 18th, lasting until the 29th.

Originally dedicated to the Italian culture as well as international chocolate culture, this popular event attracts roughly one million people, including both Italian natives as well as foreign tourists.

In order to switch things up this

coming festival, Eurochocolate is taking a more eco-friendly approach with the official slogan of “Evergreen/ the sweetness of being sustainable,” that is illustrated by a mint plant in a delicious cup of chocolate symbolizing the concept of “freshness.” The festival has a vase range of activities and events for all ages, some including

chocolate sculptures, all the way to chocolate tastings and art displays.

Fortunately you don’t need to be apart of the elite “Charlie and the Chocolate Factory” golden ticket winners to attend this mouthwatering event…so what are you waiting for?

Visit the website: www.eurochocolate.com 7

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RECIPE OF THE MONTH FRIED ZUCCHINI FLOWERS

Photograph by Elspeth Humm

by Elspeth Humm

Each month, we will dedicate an exciting seasonal recipe to this section. Every recipe will be carefully selected by a member of FUA’s culinary school, Apicius. We intend to bring you something fresh and simple that you can try at home.

This month’s recipe is Fiori di Zucchini Fritti. It was chosen by Cecilia Ricci who has worked at Apicius since 2001. Most of Cecilia’s work is dedicated to the research and education behind the history of specific recipes, including the way in which they have developed or changed over time. Since her family is from Florence, Cecilia selected this recipe because it is a classic Tuscan dish. Even though zucchini is coming to the end of its season there is still plenty in abundance.

It is best, however, when purchased from your local market.

This recipe is great as part of an antipasti/side dish and is suitable for vegetarians.

Method

Serves: 4 Time to make: 10 minutes Time to cook: 5 minutes

Ingredients 12 Zucchini Flowers 100 gr (3 Oz) Flour 1 Egg (separated) 50ml White Wine 3tbsp Extra Virgin Olive Oil A pinch of Nutmeg Salt and Pepper Oil for frying

Prepare a batter: in a bowl place the flour, salt, pepper, nutmeg, 3 tbsp olive oil and an egg yolk. Dilute this mixture by adding 50ml white wine and 50ml water (1/2 cup in total) and mix until a liquid consistency is reached.

Let the mixture sit for approximately ½ hour. Whisk the egg white until it forms stiff white peaks. Once the mixture has sat, fold in the egg white.

Remove the stems, green leaves and pistons from the flowers.

Dip them in the batter and gently shake any excess batter before frying in very hot oil.

Serve warm and crisp with a garnish of your choice.

Enjoy!

TRAVEL

LOCAL ADVENTURES: CELEBRATING TUSCANY IN PRATO

by Arran Shields

Florence is a massive and bustling city, filled with many sights and sounds. With so much to do and see, leaving the metropolis seems silly! But Italy holds so many more wonderful places, and not just big cities. Taking a trip to a quaint Italian villa, as a break from the urban life, is an experience every quasi-Florentine student should partake in.

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Prato, a historic city just north of Florence, may not be small, but it is rich with heritage and best known for its famous biscotti cookies and lovely textiles. I traveled there for a few days to go to the traditional Corteggio Storico festival.

The event has been taking place every September 8th, since the 13th century, celebrating Prato’s independence and the Birth of the Virgin Mary. The

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OCTOBER_NOVEMBER 2013

famous Duomo di Prato, which holds work from both Filippo Lippi and Donatello, houses the holy relic Sacra Cintola, the Holy Girdle of the Virgin Mary. Every year, the belt is displayed to the public during the Corteggio Storico festival from the pulpit of the church followed by a marvelous fireworks display. The beginning of the day is fi lled with celebrations and the ends of pilgrimages to the sacred relic. Hundreds of people, all dressed in period medieval garb, paraded down the streets of Prato, carrying crosses and other religious symbols, representing their particular region. Street food,

live music, and artistic exhibitions were prevalent throughout the whole town.

The atmosphere of the celebration was both festive and pious.

Thousands of people attended, many to pay their respects to the church and holy relic, while others seem to be there for the wonderful and eclectic entertainment and food. The spectacle of so many Italians dressed in the traditional clothing of their heritage was enchanting. Clad in fine linens and leathers, carrying heraldry of their area, the participants made their way through the streets.

Multiple bands played assortments

FALL VINEYARD EXPLORATIONS

of medieval music and stopped now and then to perform for cheering crowds whilst a color guard spun their embroidered emblems on long silken fl ags. The air was fi lled with delicious smells and faces shone with enthusiastic grins. Prato was truly a city to behold. Getting a different take on Italian life outside of Florence was an enlightening experience, and a great weekend adventure. Learning about the beautiful historical background of this area, and witnessing the powerful faith of thousands of people was truly fascinating. I highly encourage others to explore outside of touristic Italy!

Illustration by Jessica Lederhos

by Lauren Fromin

As the fall season breezes its way through the rolling hills of Tuscany, vines readily mature with the perfect conditions for the grape harvest to begin. Depending on the region, August through November provides the optimal time to pluck the sweet, tangy orbs from their native place of rest.

Coinciding with perfect harvest conditions, fall weather in Italy is the most splendid time of the year to take one’s time exploring natural, open spaces. The following is a list of four Tuscan vineyards meant to be discovered during such a marvelous time.

1. Tenuta Sette Ponti - With an altitude of almost 300 meters above sea level, the “heterogeneous soil composition” of these vineyards provides varieties of alluring Sangiovese, Cabernet Sauvignon, Merlot and Petit Verdot. Located just outside of Arezzo. www.tenutasetteponti.it 2. Col di Bacche - Owned by oenologist Alberto Carnasciali, Col di Bacche values quality over quantity. Hand harvesting all grapes and storing them at controlled temperatures within “inox steel tanks,” the winery produces nearly 70,000 bottles each harvest. Located in Magliano in Toscana, Grosseto. www.coldibacche.com

3. Tenuta di Ghizzano - This organic vineyard takes precise measures to provide only natural wine making.

Aside from zero use of “organic fertilizers, weed killers, insecticides and fungicides,” vines are cultivated throughout the year and harvested in early September.

The wine is then matured in oak casks in order for the product to evolve with time. Located in Ghizzano, Pisa. www.tenutadighizzano.com 4. Castello Romitorio - Purchased and restored by Artist Sandro Chia in the mid 1980s, the twelfthcentury castle eventually became home to a state-ofart underground cellar in 2007. Known for its superb Brunello di Montalcino, thanks to ideal climate and soil conditions, Castello Romitorio holds numerous awards from prestigious wine critics. Located in Montalcino. www.castelloromitorio.com 9

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STUDENT VOICE

THE REAL OKTOBERFEST?

Photographs courtesy of Leila Cicic

by Leila Cicic

Apicius Culinary Career Student Leila Cicic debunks the many myths and stereotypes surrounding Oktoberfest thanks to the years spent there during her childhood.

Find out what she has to say about German-crafted beers and beer culture.

As you take your seat in the roaring tent fi lled with Bavarians, the royal blue logo catches your eye along with the unaccustomed vowels that make up the foreign brewery’s name. Slowly your glance drifts past the condensation and towards the bubbles that slowly rise, approaching the white foam peaking at the top of the mug.

You look around to find the many Germans in their folk costumes, with beverages just like the one you are in possession of - if not larger.

You find them clinking their glasses and yelling the predominant German toasts “PROST!” and “ZUM WOHL!” So many thoughts run through your head such as “Is this a regular sized beer? Am I on a movie set? How is THAT man fitting into his lederhosen?”

Many myths make up the Oktoberfest. Growing up in Munich I was able to eliminate the fabrication of what society has 10

An alluring couple bearing the traditional German costume peer through the gates of an historic villa and admire the scenery that Bavaria possesses.

made of the Wiesen. For example numerous people believe the Oktoberfest begins in October.

Wrong! The Oktoberfest begins in mid-September and is almost over by the time October rolls around. Wurst is not the only meat you will be served. Actually, the most common meal to eat at such a festival is roasted chicken. The Bavarians call them Hendl and they are delicious, but if you are a vegetarian have no fear because the tents also serve cabbage, potato salad, soft pretzels and cucumber salad. Living only 1 kilometer away from the Theresienwiese, I could smell the aromas of the fest.

The scent of brewing beer and the candied macadamia nuts would fill the air. The purpose of such a celebration is not to go drink as much beer as you possibly can. It is a historical part of what makes up south Germany - to remember how history has evolved, to appreciate the culture and customs of what Bavaria is and to taste and savor the specialized beer.

Th is year marks the 180th celebration of Oktoberfest, the largest festival in the world where over six million people visit.

Originally the festivities were to meant for all the citizens of Munich to celebrate the union of Crown Prince Ludwig and Princess Therese of SaxonyHildburghausen. The fi rst festivals were essentially horse races along with the addition in 1818 of one carousel, two swings and the fi rst beer stand. Though the stands helped a fair share of Bavarians quench their thirst the addition of beer tents was inevitable. In 1896 the beer stands were thrown to the side and replaced with the fi rst beer tents.

Presently the Oktoberfest is hosted by six breweries, which are all Bavarian. The six breweries are: Augustiner: The only brewery that serves Oktoberfest beer that still comes from a wooden keg, which obtains 6 percent alcohol.

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OCTOBER_NOVEMBER 2013

Löwenbräu: “Bottom-fermented, light, sweet, and with a spicy aroma,” holding a 6.1 percent alcohol.

Hofbräu: “Clear yellow / golden color with a large good lacing white head. Aroma is moderate malty, bread and light hoppy, grass, hay.

Initial flavor is light to moderate sweet and bitter, finish flavor is light to moderate sweet and moderate bitter with a average to long duration. Nice hoppy finish.

Body is medium, texture is oily, carbonation soft to lively.” 6.3 percent alcohol.

Paulaner: One reviewer said this brew was “malty, with good quilting, and a spicy finish.” 6.0 percent alcohol.

Spaten: This one is meant to be “malty, light, sweet, full-bodied, and with a light hops-bitterness.”

5.9 percent alcohol.

Hacker-Pschorr: “Golden, bottomfermented, with a malt-aroma and a very mild bitterness.” 5.8 percent alcohol.

WHAT A MEMORABLE BOOK, POT OF TEA, AND A GROOVY TUNE CAN DO FOR YOU

by Aubrey Benham

Long before coming to Florence, I researched a variety of different blogs looking for the ideal café to experience. One summer day I discovered online a refreshing place called Meykadeh. I could not contain my excitement about coming to Florence and taking advantage of this local bookstore/coffeeshop.

Once arrived, my desire to go was still strong. The first week here I was always on the run and couldn’t rest for a moment to enjoy a relaxing pot of tea. After a few weeks I finally made the decision to venture off to Meykadeh.

Walking down the silent street of Via dei Pepi, I felt a sense of freedom from the congested, city center right around the corner. When entering the front door I could already tell this was going to be one of my favorite discoveries.

The kind smile and greetings from the barista assured me that I was welcome. A cozy and comfortable atmosphere is how I would describe this unique spot. The designs fi ll each wall and ceiling, and are of different artwork collections. Long shelves of books take you back in time with their influential images and words. I would describe Meykadeh as a very intimate place where people can share private and collective experiences alone or with others.

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After ordering my favorite drink – Chai tea with soymilk and honey – I took a seat at one of the snug couches built into the wall. I lost track of time with a book fi lled with French photographer Robert Doisneau’s works, aromatic tea in hand. Soft jazz music filled the air and brought back fond memories of past cafés around the world that I have been fortunate to experience.

Meykadeh features artwork, books on sale, and high quality teas and coffees, all in the heart of the Piazza Santa Croce neighborhood.

MEYKADEH Via dei Pepi 14/R 055 3860756 www.meykadeh.net

FACULTY VOICE

GAIA POLI & FABULOUS FLY

Photograph by Lauren Klein

by Scottie Key

Gaia Poli has been the coordinator of FLY, the community engagement project of the FAST fashion departments here at Florence University of the Arts, for two years now.

My interview with Gaia was honestly pretty fabulous. I showed up for our meeting slightly early, which gave me the opportunity to look around the shop a bit. After walking through the store and then meeting Gaia, I realized the personality of the store is so much the like the personality of Gaia.

When you meet Gaia, you instantly realize you are talking with a truly glamorous and creative woman, but her glamour and creativity are not intimidating. Instead, just by the way she speaks to you, she makes you feel as though you are equally as glamorous and creative.

In a similar way, shopping at FLY made me feel a little more glam than I actually can afford to be.

FLY carries secondhand high-end designers and brands. I actually bought my first pair of Prada shoes from Gaia during our meeting.

The shoes were on sale and I also received a 10% student discount.

No where else would I have even dared to try on a pair of Prada, but Gaia and FLY made me feel 12

daring. The combination of Gaia’s encouraging persona and the excellent prices of FLY made me feel like I was not just a not-so-deeppocketed international fashion student, but that I was a fabulous world traveler and appreciator of the arts who is totally worthy of rocking a pair high-heeled Prada pumps! Gaia makes the fantastic aspects of fashion attainable. Not by bringing fashion down to a lower level, but by bringing students up to an equal level.

I absolutely recommend for anyone, male or female, traveling through or living in Italy to make a stop by FLY. Pop into FLY, meet Gaia, and maybe purchase your first pair of high-end (previously unattainable) fashion pumps.

FLY – FASHION LOVES YOU Borgo Pinti 21/R Monday–Thursday: 12pm – 7pm fly.fashionlovesyou.it

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FACES & PLACES It’s easy to fall in love with the sweeping panoramas of Cinque Terre - the Ligurian gem composed of five coastal villages that are a part of UNESCO’s World Heritage Site list. For this issue, contributor Andrea Hringsdottir decided to zoom in on the smaller details that visitors may at times overlook.

ZOOMING IN ON CINQUE TERRE photographs by Andrea Hringsdottir

STUDENT LIFE

OCTOBER FILMS AT FUA

by Alexandra Nasi, Devin Reuben, Blair Zimelis, Jillian Lovejoy Florence University of the Arts offers many opportunities for students to become more involved within the Italian culture. In addition to learning in the classroom, students have the chance to learn about the Italian culture through the Italian Film Series presented by FUA’s Italian departments at sQuola. The film series offers a selection of movies that students can view over the course of the semester. These films include

the classics from the fifties and sixties along with more modern ones. The films offer themes pertaining to Italian culture, as they display the issues of stereotyping, regionalism, and religion. When students sign up for classes they are not limited to the classroom, but are offered an interactive approach to learning. These films allow students to expand their knowledge from the classroom and learn from the authentic perspectives 13

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of Italian directors and their filmmaking approaches.

The film series provides a more accurate insight into the Italian culture around them in Florence. Students can gain a better understanding of the issues that Italians face. As summer comes to an end and the weather starts to change, these films are a way for students to escape the cold and explore Italian cinema.

Students will have the chance to meet at noon at sQuola, Via dell’Oriuolo, 43 in the month of October to view these films: October 15 Mio fratello è figlio unico by D. Luchetti (2007) Italy in the 70s.

October 29 Happy family by G. Salvatores (2010) Italian families today.

Also featured in October are two films organized by FUA’s Happiness Science and Environmental Studies departments.

8:45pm at DIVA in via Magliabechi 1, signups required through Student Life Department.

October 3 Happy by Roko Belic (2011) Presented by the fi lm producer, Eiji Han Shimizu.

The first fi lm, Happy, scheduled for October 3, is the top iTunes documentary in the USA, Canada, and Australia, and will be presented in-person by producer and author.

October 29 Trashed by Candida Brady (2012) A docu-feature on waste produced and directed by British filmmaker Candida Brady, features actor Jeremy Irons.

FIORENTINA VS. JUVENTUS SOCCER GAME

by Kristin Messina, Caroline Foz, Megan Marshall, Cassandra Poulis, Jacob Kuhn

On October 20, 2013, the rival teams of Fiorentina and Juventus will square off for the most exciting soccer match of the year. The game pits two of Italy’s brightest young coaches against one another, and if it works out in Juventus’ favor, it will mark sixteen straight years of victory for the team.

Last year’s event prompted Florence police headquarters to call in reinforcements to help control the massive amount of fans present to support their respective teams.

It is recorded that over 2,000 fans traveled to watch Juventus play in recent times and this year the numbers are expected to rise. The remarkable presence at these games can be attributed to the longstanding rivalry between the two teams.

In 1982, the distaste between the two teams reached its first peak when Juventus and Fiorentina were locked in a neck-and-neck battle for a majority of the season. Ultimately, controversial referee decisions cost 14

Fiorentina fans the team’s final victory. The second peak in the rivalry occurred ten years later, when Roberto Baggio, Fiorentina’s star player, was transferred to Juventus.

The transfer of players from one team to another has long outraged fans, and despite the regularity of trades, tensions have not subsided.

The game will take place at 3:00pm at Florence’s historic Stadio Artemio Franchi, which doubles as both a landmark and a venue for popular culture. An architect named Pier Luigi Nervi, who is known for the famous Nervi Hall and the Vatican, built the arena in 1931. The stadium itself is viewed as one of the most

relevant examples of 20th century architecture in Florence. And don’t forget to look out for Marco Gomez, the star striker who was just signed to Fiorentina last summer for 20 million euro. He is coming off of a four-year stint with Bayern Munich, where he scored an astonishing 112 goals in 172 games.

So whether you’re in Florence as a tourist, student, or native resident, attending this monumental soccer game will provide the opportunity to fully immerse yourself in the country’s national pastime and join the sea of purple.

Buy tickets online at: en.violachannel.tv

BLENDING NEWSLETTER

REDAZIONE / MASTHEAD

Supplemento di / Supplement to Blending Magazine

Direttore Responsabile /

Reg. Trib. di Firenze n° 5844 del 29 luglio 2011

Editor in chief

Anno 3 – Numero 5

Matteo Brogi

ottobre/novembre 2013 / Year 3 - Issue 5 - October/November 2013

Caporedattore / Editorial Director

Editore / Publisher

Grace Joh

Florence Campus per INGORDA Editore Via Alfonso La Mamora, 39

Coordinamento Editoriale /

50121 Firenze

Managing Editor Federico Cagnucci

Sede editoriale / Editorial Headquarters

Redazione testi / Copy Editor

Corso Tintori, 21

Arran Shields, Lauren Fromin

50121 Firenze Tel. 055-0332745

Progetto grafico / Graphic Design Federico Cagnucci

Stampato in proprio / Printed in house

Impaginazione / Page Layout Joel Yoder Illustrazioni / Illustrator Jessica Lederhos Redazione fotografica / Photo Editors Julie Grassey, Federico Cagnucci

Blending is a newsletter created with and for students of Florence University of the Arts, the academic member of Palazzi FAIE. The newsletter collaborates with the Student Life Department and Development Office.

For information contact : blending@palazziflorence.com.

www.palazziflorence.com www.fua.it