This Tuscan Life - APRIL by Lisa Brancatisano

This Tuscan Life A Seasonal Guide to the Best of Tuscany

This Tuscan Life - April - Number Six

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APRIL

This Tuscan Life A Seasonal Guide to the Best of Tuscany

April is a beautiful time to visit Tuscany. Still cool in the mornings and evenings but if the sun is shining, you can be sure to experience perfect weather to go sight-seeing in the cities as well as the Tuscan country-side which will be in full bloom!

April

Celebrate Easter! The Easter weekend will be very busy, especially in Florence for those who come to see the famous and historic Scoppio del Carro at the Duomo. You can read more about this event inside. Lamb is the traditional meal prepared at Easter and we share another one of Chef Arturo Dori’s favourite Spring recipes of Lamb casserole with garlic & rosemary. We will make one of my favourites, the traditional Pan di Ramerino, an Easter sweet bread roll that is the Tuscan version of a ‘hot cross bun’ and also enjoy Baccelli & Pecorino!

: Pan di Ramerino

EAT

: Lamb with Lemon Peas

DRINK : Harry’s Fizz VISIT : Greve in Chianti DO

: Scoppio Del Carro

SHOP : Easter Eggs FESTA : 16 April - Easter Sunday 17 April - ‘Pasquetta’ 25 April - Liberation Day

Thomas Martini puts his spin on a classic drink for our April ‘Cocktail of the Month’, Harry’s Fizz.

In this issue we visit local town, Greve in Chianti which apart from being known as the ‘Gateway to the Chianti’, is also home to an historic Tuscan butcher, Antica Macelleria Falorni, where you can also enjoy authentic platters of prosciutto and cheese or perhaps you might prefer one of their famous tartares. April 25th is Liberation Day in Italy which is dedicated to all of Italy’s fallen soldiers and known as the Day of

The 1st of April is known as ‘Pesce d’Aprile (April Fish) in Italy and like many other countries it is the day when practical jokes are played out on one another so don’t be surprised if you see young people walking around with a paper fish cut-out stuck to their back as is the tradition!

Enjoy APRIL & BUONA PASQUA!

Parole d’Aprile

ITALIAN

ENGLISH

APRILE - April

This Tuscan Life

Created by Lisa Brancatisano exclusively for PALAZZO BELFIORE, Firenze for our guests - Not For Sale. Creato da Lisa Brancatisano in esclusiva per PALAZZO BELFIORE; Firenze a dispozione della clientela - Non Destinato alla Vendità Contact : info@thistuscanlife.com Special Thanks to : • Harry’s Bar & Thomas Martini for their collaboration in our monthly feature, Cocktail of the Month. • Arturo Dori for sharing his recipes and great knowledge of the ‘cucina’ Italiana. • Simone Bartolini from the Bottega di Pasticceria

Printed by BEEPAG Print & Graphic. Campi Bisenzio (FI)

CARCIOFI - Artichokes agnello - Lamb piselli - Peas

BUONA - GOOD pasqua - Easter frantoio - Olive Oil Mill pesce d’aprile - April Fool’s Day

Cover Photo : Lungarno Diaz, Firenze.

Rememberance.

Lisa

MAKE

CONTRIBUTORS

Chef

Arturo Dori

Arturo Dori, private chef, sommelier and gourmet extraordinaire shares his incredible knowledge this month with one of his signature Florentine dishes, ‘Agnello al Tegame con Rosmarino e Aglio. Arturo’s passion for cooking has earned him the reputaion as one of the chefs we have to thank for the profound renewal of the Tuscan culinary tradition. In 1994 he opened his own restaurant Il Cavolo Nero in his native city of Florence and for the next 15 years Il Cavolo Nero, was known as one of Florence’s most highly-regarded restaurants. In March 2009 Arturo Dori decided to embark on a new experience, that of offering his chef services directly in people’s homes. He has since gone on to train the kitchen staff at some of the best kitchens in Florence, and has worked as a private chef for high profile clients that include, Zubin Mehta, singer Tony Bennet, Moby and Jimmy Kimmel. In 2014, he also had the honor of cooking for His Holiness the Dalai Lama. An eclectic experimenter and passionate observer, he now works as a home chef for exclusive private clients and offers private and group cooking classes at Desinare Cooking School in Florence. www.arturodori.com

Barman

Thomas Martini

Thomas Martini - with a name like that, it seems like destiny played her card in Thomas’s future! Following in the footsteps of his famous father, a wellknown professional barman for more than 40 years, Thomas decided to study the craft himself. He remembers his fascination with the style, elegance and dim lights of the cocktail bar while growing up observing his father. He has worked at some of the best hotels and bars in Italy from the Grand Hotel Cristallo in Cortina D’Ampezzo to the Principe di Piemonte in Viareggio. He perfected his skills, classic style and master technique as barman and was eventually lured to the iconic Harry’s Bar Firenze in 2013. Thomas’s philosphy is simple; Respect the original recipes & stay loyal to the drink. While he is open to new ideas and innovations, he maintains his classic style, naturally inherited from his father which have made him one of the most respected barman in Italy today.

www.harrysbarfirenze.com

Pasqua

A Tuscan Easter

Easter is one of Italy’s favourite holidays as it coincides with the first days of Spring and (hopefully) warmer weather. Many towns in Tuscany feature historical re-enactments and festivals that celebrate Tuscany’s Easter traditions. Don’t be surprised if you see many people walking around with sprigs of Olive the Sunday before Easter. Traditionally known as ‘Palm Sunday’ this day is when the olive branches are blessed in Tuscany. While Easter is a time for family to come together, there is also an Italian saying that says, ‘Natale con i tuoi, Pasqua con chi vuoi.’ which translates as, ‘Christmas with your relatives, Easter with whomever you want’. So many people go ‘fuori porta’ (literally go outside the walls, or get out of town) and head to the coast to take advantage of the long weekend. There is no Easter Bunny in Italy but still, most children enjoy receiving large chocolate eggs with a surprise (cheap toy) inside.

HOLY THURSDAY

is the first day of the Easter celebrations. Most churches will welcome followers visiting their altars which are elaborately decorated with flowers meant to pay respect to Jesus during his time of death and to celebrate His rebirth. This is also the day that historically the Pan di Ramerino (Easter fruit and rosemary buns) were made and blessed by the priest.

GOOD FRIDAY is when you may catch a glimpse of one

of the many religious processions that parade through the city centers of many towns in Tuscany such as Maremma and Chianciano Terme in southern Tuscany. Usually participants are dressed up in historic costumes as they proceed through the streets with a statue of the Virgin Mary and Jesus on their shoulders. In Grassina, a small town just 15 minutes from Florence there is the incredible reenactment of the Passion of Christ in which over five hundred locals come together to perform. The procession passes through the city’s center while close by the scenes of Christ are reenacted with narration and music. The show starts at 9pm and tickets cost €20. For more information you can look at the website : www. catgrassina.org

EASTER SUNDAY is the big day for celebration and Flor- PASQUETTA is Easter Monday in Italy and it is a national ence celebrates with the Scoppio del Carro - the Explosion of the Cart, which you can read more about on the following pages. If you wish to attend mass, you can go to any church to take part in an Italian service. Easter Sunday is also when people take their eggs to church to be blessed - raw, hard-boiled or even chocolate. The eggs are then taken home and eaten. If hard-boiled, they are usually chopped up into a broth. If you decide to cook your own Easter lunch, don’t be surprised by the high prices of lamb as it is the traditional meal of the day and so in high demand.

holiday celebrating Jesus after His resurrection. This is definitely the day when everyone heads out of town, mostly to eat out at their favourite restaurants or a favourite past-time is to picnic if the weather is good. Greve in Chianti holds an Antique Market every Easter Monday.

Wonderful chocolate creations from Gilli & Rivoire, Firenze.

Scoppio del Carro If you are in Florence for Easter, then you must see The Scoppio del Carro (Explosion of the Cart). This event is a festive Florentine folk tradition, dating back over five hundred years. On Easter Sunday, a nine meter tall, antique cart weighing four tonnes and laden with fireworks is pulled through the city from Porta al Prato by four white Chianina oxen, decorated with garlands of the first flowers and herbs of Spring that represent the city of Florence. The cart, affectionately known as the Brindellone is escorted by 150 soldiers, musicians, and people in 15th century dress. Six hundred eggs are also blessed and placed on each side of the cart during the procession. Gianfranco Bernardini has been the principal caretaker of the Brindellone for the last thirty-seven years and this year will mark his last year with the antique cart before his retirement. It was fascinating listening to him as he proudly told me the history of the cart and the preparations involved on the morning of Easter Sunday. The same Chianina are used each year meaning they have a pretty pampered life, also ensuring they wont become the famous Chianina steak! The event of the Scoppio del Carro has its origins in the First Crusade, when Europeans took siege over the city of

Jerusalem in a conflict to claim Palestine for Christianity. In 1097, Pazzino de’ Pazzi, a Florentine from a noble and prominent family, was the first man to scale the walls of Jerusalem and raise the Christian flag. As a reward for this act of bravery, his commander gave him three flints from the Church of the Holy Sepulchre, the tomb where Jesus had been buried, which were then carried back to Tuscany. These flints are still conserved in Florence today at the Church of Santi Apostoli in Piazza Limbo. It became the practice for a “holy fire” to be struck from these flints at Eastertide, which was then carried throughout the city by groups of young men bearing torches. In time, this tradition evolved to something similar to what is seen today where a cart bearing a large candle was rolled through the city to the cathedral, from where the holy fire would be distributed. By the end of the 15th Century, the Scoppio del Carro assumed it’s present form after it kept being destroyed in the explosion each year. A stronger, more robust cart was required and the new design is the cart you see today. Due to the great honour awarded to the knight Pazzino de’ Pazzi, the Scoppio del Carro carriage is decoreated with the coat of arms of the noble Pazzi family.

The explosion of the cart ceremony was stopped between the years of 1478 – 1494 when the Pazzis were banished from Florence for their role in the assassination attempt of Lorenzo il Magnifico and his brother Giuliano de’ Medici who was actually killed. The Florentines however, while agreeing with the banishment of the Pazzi family for the heinous act against their rival the Medici, missed their Easter fireworks festivities and so when the Medici were briefly banned from the city under Girolamo Savonarola, the Scoppio del Carro was brought back. During Easter Mass, inside the Duomo while the Gloria is being sung, the cardinal of Florence lights a fuse (with the historic flints) inside a mechanical dove, (the Colombina) which symbolises the Holy Spirit. The mechanical dove then travels along a wire at 60km/hour through the church to ignite the cart outside. The impressive fireworks display generally lasts about 20 minutes and traditional law states that if the dove which flies from the alter, reaches the cart without being obstructed and there is a successful “Explosion of the Cart” then this is supposed to guarantee a good harvest for the year, as well as good luck to the city and its citizens. During all of these stages, the bells of Giotto’s campanile ring out.

The event starts at 11am but get to the Piazza Duomo an hour earlier if you want a good view! If you want to follow the procession instead, it is great to watch the cart leaving from Nr 48, Porta al Prato. It departs at 9am.

Above : One of the two doves made especially for the Easter Sunday event. Left : Mr Gianfranco Bernardini, looking affectionately at the Colombina. This will be his last year with the Brindellone after an incredible thirty-seven years as it’s caretaker.

did you know?

Photos this page by Gianfranco Bernardini

The name Brindellone also has another meaning in Florence and is usally referred to a person who is tall and badly dressed!

Greve

Santa Croce Church, Greve.

The Gateway to Chianti A

long one of the most scenic drives in Tuscany, thirty kilometers south of Florence, along the Chiantigiana road, you will find Greve, a small, classic Tuscan town which is also known as ‘the gateway to Chianti’. The Via Chiantigiana stretches from Florence all the way to Siena and if you’re not distracted by the breathtaking landscape, then the signs inviting you to go wine-tasting will be enough of an excuse to stop and explore the quaint towns along the way.

n the thirteenth century, Greve held a strategic position at the crossroads of three important pilgrimage roads; the Chiantigiana, the road to Valdarno and the road to Val di Pesa. Greve’s unusually shaped piazza is thought to have been the marketplace location for the beautiful Castle Montefioralle, located above the town. Piazza Matteotti is the main point of reference in Greve and features portico archways on three sides of the square that offer a welcome shade in the hotter months. These porticos are also home to some iconic shops, artisan workshops, bars and restaurants. A statue of Giovanni Verrazzano also looms over the square.

ne of the most famous locations here is the Antica Macelleria Falorni, a butcher shop that has been standing proudly in the same postion since the early 1800’s.

sing pigs reared in a free range environment (the family owns a private farm), combined with a good dose of Chianti wine, spices and aromatic herbs, Falorni’s salami are unique and known for their excellence and originality. assion, respect for tradition and a strong tie with the land are the values on which the philosophy of this historical Chianti activity are founded and that have permitted this small rural business to grow into a brand that is known and valued worldwide.

alking through their store you will find a treasure trove of authentic Tuscan produce, from their salami, to their tartare, the quality is unbeatable and every detail, right down to the packaging and merchandising of the store is done with the highest taste and quality.

alorni also offer a fast and informal format for either eating in or taking away. Platters known as ‘taglieri’ generously layered with various types of prosciutto & pecorino accompanied with toasted tuscan bread smothered with local extra-virgin olive oil. Traditional dishes such as ribollita and bollito misto are also served plus an impressive menu of nine different versions of tartare!

nder the same portico as Falorni, you will find the Bottega dell’ Artigianato, a shop specialising in beautiful hand-woven baskets and products made in olive wood. Keep exploring the many restaurants, cafes and enotecas that surround the piazza and you will see why Greve attracts so many visitors all year round.

t the top ‘pointy’ end of the piazza is the Santa Croce Church. which houses some beautiful paintings of the school of Fra’ Giovanni Angelico. There is also a 14th century fresco depicting the Virgin Mary with child and a triptych by Lorenzo di Bicci from around 1420. few steps from the church is the Museum of Sacred Art set in the former hospital of St.Francis. Here you can admire the original altar of the annexed oratory and important works including a 14th century Annunciation from Santa Croce Church, a Virgin Mary with Child between St. Bartholomew and St. Francis from the church of Santa Maria a Cintoia and a Virgin Mary with child between St. Anthony and St. Lucy from the church of Sezzate.

nother interesting museum that you could only expect to find here is the Wine Museum where you can actually taste a wide variety of wines as well as admire many old farm machines and 180 different types of corkscrews.

reve is also home to a beautiful public swimming pool which is a 15 minute walk from the piazza and is a welcome get-away when the city heat becomes unbearable. This is our family’s favourite escape when we decide to stay in Florence during the Summer. We pack a picnic and spend at day at the pool in the beautiful Tuscan countryside.

Below : The statue of Giovanni Verrazzano overlooking Piazza Matteotti.

Photo opposite page by Lorenzo Fanti - LUFLAB

ounded in 1806, the Antica Macelleria Falorni has been producing premier class salami for over nine generations, following artisan techniques and adhering to traditional methods and classic recipes handed down from father to son throughout the years.

The beautiful portico archways surrounding Piazza Matteotti. This page : Greve in Chianti & Falorni Butcher

Follow the

Cinghiale

when looking for the Antica Macelleria Falorni.

PALAZZO BELFIORE RESIDENCE APARTMENTS IN FLORENCE

Lorenzo il Magnifico apartment Lorenzo il Magnifico was the only true Lord of Florence. With his strong political skills, Lorenzo managed to make the city famous all over the world in the 14th century. This, and his love for all forms of art, transformed the city into the cultural center of Italy and gave it new vitality.

This beautifully restored apartment is 83 square meters and is the second apartment situated on the first floor. It has numerous windows which let in abundant light. Entering the apartment through a hallway and past a quiet little courtyard area for your private use, you reach a sitting and dining room which are open to a fully-equipped kitchenette. A little door in the front of the hallway reveals a laundry room with a washing machine. Walking on down the hallway through the dining room, you reach a lounge

area with a comfortable and easy-to-use double sofa bed. Sliding doors can make this an additional private bedroom if needed.

Off of the dining area is the master bedroom with a kingsized bed (or two single beds by request) and a bathroom with a tub. From the dining room going up a wooden stairway, you reach a mezzanine with two single beds (or a double bed by request), a bathroom with shower, a walk-in closet and a storage room. Beautiful antique and modern furniture blend together perfectly to make this apartment an especially welcoming space to live in. A group of friends or a big family would feel very comfortable in this apartment. No. of Beds - 4 + sofabed kingsize.

Palazzo Belfiore, once the Residence of a fourteenth century family, is situated in the historic heart of Florence near Ponte Vecchio, the Uffizi Gallery, Palazzo Pitti, Boboli Gardens and Santo Spirito church. Located in a quiet area in one of the most characteristic quarters of the historic center that is rich in artisan workshops, antique shops and traditional Florentine restaurants. Palazzo Belfiore offers an ideal base from which to explore the city and also breathe in the Renaissance atmosphere.

Photos by Lorenzo Fanti - LUFLAB

Palazzo Belfiore, Vacation in Florence.

April Recipes Pan Di Ramerino An antique recipe passed down from one Tuscan generation to another, the Pan di Ramerino is a small sweet bun made with extra virgin olive oil and sultanas. In Florence, Pan di Ramerino was traditionally only found in bakeries on Holy Thursday before Easter already having been blessed by the priest but now you can find them in bakeries all year round. The word, ‘Ramerino’ means Rosemary in Tuscan dialect and it is this herb which give these buns their unique flavour. To bring out the best when baking these, we suggest you use fresh rosemary and a good quality extra virgin olive oil. Also allow for a bit of time to make these as they need to rise for 3 hours! These buns remind me of the hot-cross buns that I grew up with at Easter and so I usually like to eat them in the same manner; cut in half, toasted and then smothered with butter!

Ingredients • • • • • • • • • •

250 gr Manitoba Flour (a Strong Bread Flour) 250 gr Plain Flour 4 gr Brewers Yeast 200 gr Sultanas 100 gr Sugar 15 gr Rosemary 10 gr Salt 170 gr warm water 1 Egg Yolk mixed with a few tsp of water 100 ml Extra Virgin Olive Oil

• Place the sultanas in the water to soak and set aside. • Place the rosemary in the Extra Virgin Olive Oil and heat on a low flame for 15 minutes or until the rosemary changes colour. • Remove the rosemary and any loose leaves from the oil. Keep the oil for later. • Mix together the two flours, sugar and salt. Disolve the yeast in the warm water and add to the dry mixture. • Add the scented rosamary oil and mix all ingredients together. • Strain the sultanas from the water and add to the dough, incorporating well. • Transfer to a floured surface and knead the dough until it becomes smooth and compact - you will need a bit of elbow grease or you can use a mixing machine with the dough hook. • Place the ball of dough in a bowl, cover with plastic wrap and leave to rise for around 2 hours. • Divide the dough into 12 and roll into balls. Place on baking paper on a baking tray and leave to rise for another hour. Pre-Heat oven to 200° C • Brush the buns liberally with olive oil and cut the surface with a criss-cross design. Place in a static oven and bake for 20 mins. Brush the surface with the egg yolk & water mix and place back in the oven for an additional 5 minutes. • Remove from the oven, leave to cool & enjoy! • TIP : add a few rosemary leaves to the dough to add extra flavour.

Photos taken at the Bottega di Pasticceria, Firenze

Method

914

A Tuscan Easter BY ARTURO DORI

Lunch

It is tradition in Tuscany to eat Lamb, normally roasted and served with peas and pancetta. We present another classic recipe by Chef Arturo Dori; Rosemary & Garlic Lamb Casserole accompanied by lemon scented peas.

Agnello al Tegame

con Aglio & Rosmarino INGREDIENTS - SERVES 4 • 1.5 kg of lamb cut into large pieces. • 4 cloves of garlic left in their skin. • 2 sprigs of rosemary • ½ glass of extra virgin olive oil • salt & pepper to taste • 1 cup of white wine METHOD • Wash and pat dry the lamb pieces. • Place in a casserole saucepan with the olive oil on high heat to brown all edges . • Add the cloves of garlic, (make sure you don’t remove the skin) the rosemary and continue cooking for about 5 minutes. • Add the white wine and let it reduce. • Cover the saucepan and continue cooking until the meat is tender (around 45 mins) • Remove the lid and reduce the liquid, adding salt and pepper as needed.

Piselli al Limone INGREDIENTS • 800 gr shelled peas • 2 cloves of fresh garlic cut in half • Zest of one lemon • 3 tbsp of sugar • 4 tbsp extra virgin olive oil • salt & pepper to taste METHOD • Place the shelled peas in a saucepan & add just enough water to cover. • Add the sliced garlic cloves and the lemon zest. • Cook covered on a medium heat until the peas are soft (around 15 minutes depending on the size of the peas) • Add the olive oil, sugar and salt and continue cooking with the lid removed until most of the water has evaporated. • Serve and enjoy.

Buona

Pasqua

10 16

Baccelli & Pecorino You know Spring has arrived when you start to see Baccelli (fava beans) in the markets and on Tuscan tables. Known also as fave (fava beans) in the rest of Italy, Baccelli is the Tuscan word for fava beans. These beans always remind me of my Nonno in Australia as he used to grow so many of them in his vegetable garden. Now that I live in Tuscany they still evoke familial emotions as they are usually placed in the middle of the table when we visit my in-laws to be opened and shared at the end of the meal. Usually paired with salty pecorino cheese and or prosciutto crudo, the slightly bitter flavour of the beans compliment each perfectly.

Add a fresh loaf of pane Toscano and a glass of Chianti and you have the perfect Spring lunch or light dinner. What could be more simple and delicious? Fava beans can also be cooked and are wonderful tossed with pasta and a good quality extra virgin olive oil. They are delicious when they are cooked and pureed into a creamy soup or you can simply boil them briefly, then crush onto toasted crostini with crumbled pecorino and naturally drizzled generously with a good quality extra-virgin olive oil.

FRANTOIO IN THE CITY TUSCAN STREET FOOD

’m sure you know about wine-tasting but did you know that you can also taste ‘olive-oil’? There are many Frantoios (olive oil mills) that you can visit in Tuscany but if you are in Florence and pressed for time, then you must visit OLIVIA in Piazza Pitti.

LIVIA is owned by Serena Gonnelli whose family have owned the Frantoio di Santa Tea in Reggello on the outskirts of Florence since 1585. You could say she has extra virgin olive oil in her blood and her respect and passion for the olive groves, their fruit, oil and health benefits is obvious when you talk to her about how the idea for OLIVIA came about. “Since my birth I have been surrounded by the world and culture of olives. I have always loved it and this passion is what inspired me to bring my ‘olive-world’ to as many people as possible. OLIVIA was created from my desire to unite the agricultural business traditions and the needs of the consumer to be informed and armed with the right tools to purchase olive oil with a true understanding of it’s value” tells Serena Gonnelli who adds, “OLIVIA was born in Piazza Pitti, Florence but our goal is to replicate the concept in other cities.”

live Oil is a part of the Italian culture & DNA and Tuscany is the region with the most olive varieties in Italy which gives a record for biodiversity.

id you know that one Tuscan olive tree produces 1.5 kg of oil? This is one of the many interesting facts you will learn when you take part in a degustation course at OLIVIA. From knowing how to actually taste E.V.O. oil correctly, to understanding its many benefits, strengths and even defects. The oil is tasted by drinking a small amount from a blue glass. Much like wine, the oil is then aerated in your mouth and swished around to ensure you experience the full taste. A small slice of apple or bread is eaten in between each tasting to cleanse the palate.

LIVIA is a restaurant where the hero in every dish is the extra virgin olive oil. The heart of the menu are the fried foods which you have to try! Authentic and traditional Tuscan foods of the season cooked expertly in the highest quality extra virgin olive oil at a controlled heat without using heavy batters which offers a much lighter fried food than what you might expect. Each dish represents the many different ways of using the oil, from frying, to soups, to simply dressing a salad and even in the preparation of desserts.

rom the front window, you can order your ‘Fast Street Food’ and watch it being prepared directly in front of you. Whether you want a quick snack of panzerotto filled with prosciutto & mozzarella, fried pizza or perhaps you prefer to taste the sweet frittelle di mele (apple fritters) or Bomboloncini alla Cioccolata (mini chocolate filled doughnuts.) You can even enjoy freshly made Gelat’Olio!

ut OLIVIA is so much more than a restaurant or fast food eatery, it is also a shop where you can choose from the many types of Extra Virgin Olive Oil produced at the Frantoio di Santa Tea. Also available is a skin-care collection made of course with the famous E.V.O. oil.

t OLIVIA you can also learn everything you want to know about the world of extra virgin olive oil, from how the olives are selected and picked to how the oil is

made and even learn many ways to use E.V.O.O. in the kitchen and home in general.

ocated with a perfect view onto Piazza Pitti, the interior ambiance is calm and relaxing, a welcome space in the city-center designed by Florentine architect Saverio Innocenti. Look around and you will note the carefully curated decor which has taken every inspiration from the olive tree and the frantoio. Those baskets hanging on the wall are the original baskets used in the past to pick the olives. The large round communal table, designed exclusively for OLIVIA by Duccio Maria Gambi is a piece taken from the stone-ground mill. The cement and resin table-top is inlaid with ground olive pips. The green lampshades in the tasting room, Oliveto are actually made from the nets used to collect the olives during the olive-picking.

LIVIA is a welcome new concept in the centre of Florence that will offer you an authentic Tuscan experience.

www.oliviafirenze.com info@oliviafirenze.com Piazza Pitti 14/r Firenze

Left - Serena Gonnelli, founder of OLIVIA. Above - E.V.O.Oil Tasting Below - the beautiful interior featuring many details from the Frantoio.

HARRYâ&#x20AC;&#x2122;S FIZZ

Cocktail of the Month HARRY’S FIZZ by Thomas Martini 1 EGG WHITE 2 cl SUGAR SYRUP 5 cl GIN 3 cl CREAM 1 drop DELIZIA alla CANNELLA (cinnamon aroma) 4cl APPLE JUICE Pour all ingredients directly into a shaker and shake without ice for about 10 seconds. Add 3 or 4 ice cubes and shake very well. Double-strain into the prepared glass. April’s cocktail takes it’s inspiration from the Ramos Ginn Fizz. Keeping in the Easter ‘egg’ spirit, Thomas created his version of this classic cocktail invented by Henry C.Ramos in 1888 at his bar, the Imperial Cabinet Saloon on Gravier Street, New Orleans, Louisiana. It was originally called a “New Orleans fizz”, and is one of the city’s most famous cocktails. Thomas added a drop of Cinnamon aroma and Apple Juice instead of the traditional club soda and lemon juice. The key to making this egg cocktail is dissolving the sugar before adding ice; the sugar acts as an emulsifier, and it and the alcohol “cook” the egg white. This cocktail is surprisingly refreshing and a perfect start to any Easter celebration!

Palazzo Belfiore Staff PROFILE 10 Questions with Federico - MANAGER

WERE YOU BORN IN FLORENCE AND IF YES WHAT DOES BEING A ‘FIORENTINO’ MEAN TO YOU?

I am a Florentine. I was born in the ‘Villa delle Rose’ above Careggi. I felt like a Florentine early on, when I was just a child and would eat la schiacciata and drink la spuma bionda at the garden of Salesiani in via Gioberti. Then as I got older, I moved onto lampredotto with a bit of wine. I embrace the history of Florence, the arts and monuments everywhere but if you ask me what colour makes me feel Florentine, there is only one colour, Viola (purple) as the Fiorentina soccer team. This rich history fills me with much pride. WHAT IS YOUR FAVOURITE WAY TO SPEND THE WEEKEND IN FLORENCE?

I like to visit the gardens very much: Boboli, Bardini, the Rose garden and the Cypress garden beyond San Miniato. There are a lot of secret gardens in Florence that are only possible to visit during a few certain weeks of the year. Giardino dei Semplici in Piazza San Marco is one of the oldest natural science gardens in the world. Some times I also like to make a little trip outside of Florence, to the wonderful hills of Chianti, Casentino and Mugello. Half an hour and you are in fabulous countryside!

BREAKFAST LUNCH OR DINNER? WHAT IS YOUR FAVOURITE FOOD?

I can’t start the morning without caffè at home with my moka. When I arrive at work, I normally have breakfast at the bar with a pastry and cappuccino, typical Italian style. During this time at the bar, I like to read the newspaper and also enjoy talking to people. Lunch is fast and sometimes I don’t even eat anything. I really like Sunday lunch with family or friends. This is normally neverending, we start at lunch time and finish late afternoon. Dinner at home is simple, not too much. I like to have dinner out searching for different trattorias all the time. HOW LONG HAVE YOU WORKED AT PALAZZO BELFIORE?

The new management of Palazzo Belfiore started in June 2013, almost 4 years ago - times flies! I started at that time as manager which was a new job for me and I still love it and enjoy myself! WHAT DO YOU LOVE ABOUT YOUR JOB?

Before I started as Manager of Palazzo Belfiore, I was a fiscal accountant for 15 years and I still use this knowledge today. The best part of my job that I really love is the direct

contact with our customers from their first arrival and request to their day of departure. A lot of times the contact with our guests continues with social network such as Facebook and Instagram and sometimes they come back to their ‘home’ in Florence. I am very lucky to meet people during the best moment of their lives - while they are on holiday and I try to welcome them in the best way possible to make their vacation unforgettable. AS A LOCAL WHAT DO YOU SUGGEST EVERY VISITOR TO FLORENCE SHOULD DO OR SEE?

As I said, I like to visit the gardens when it is possible. During check-in I like to introduce my Florence where I explain the main places to visit. If our guests have little time, then I always suggest that they at least visit Palazzo Vecchio, as it is a true symbol of Florence and the ‘camminamento’ on the roof has an amazing 360 degree view. IF YOU COULD LIVE ANYWHERE ELSE IN THE WORLD WHERE WOULD YOU GO?

I do karate and I love Japan. Kyoto is very beautiful and I feel at home there. DO YOU HAVE A FAVOURITE APARTMENT AT PALAZZO BELFIORE? PERCHE?

Palazzo Belfiore has 7 apartments and they are all different. In each apartment I have different memories of the previous guests and sometimes I think about them when I am welcoming the new guests. I don’t really know why, but when I am in the Leone X apartment I feel good and I also really like the Bianca Cappello apartment. DO YOU HAVE A FAVOURITE PALAZZO BELFIORE EXPERIENCE?

Last December I experienced the Florence Food Studio cooking class with Lisa and two guests. It was a very funny and useful lesson and we enjoyed it very much! It is a must experience to do! WHAT’S THE BEST THING ABOUT THE OLTRARNO DISTRICT?

Also known as Dilladdarno or Santo Spirito, the Oltrarno neighbourhood is one of the four ‘quarters’ of Florence. The colour for Oltrarno is white! It is divided in three “rioni” San Niccolò, Santo Spirito and San Frediano. You can meet a lot of tourists here of course, but Florentine people still live here with family or friends. It is a little village inside Florence. There is a great, little market every morning in Santo Spirito square which sells a lot of vegetable, meat, seafood and bakery stalls but above all, Oltrarno is the neighbourhood where the artisians are.

In Season in April..... FRUTTA

ARANCE

FRAGOLE

KIWI

Limoni

VERDURE

Asparagi

CAVOLI

‘Fioreria Lisetta’ in Greve

Lattuga

CARCIOFI

CAROTE

BACCELLI / FAVE

PISELLI

CAVOLFIORE

FINOCCHI

RUCOLA

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