Monthly Archives: July 2013

Francesca’s Footprints – Forte Belvedere Reopens after Five Years

The very sad reason why the Forte Belvedere was closed for so long was that two people died, Luca in 2006 and Veronica in 2008. They both miscalculated the height of the walls thinking on the other side there would be grass and not a gorge many meters deep between the fortress walls  (not enough light at night, not sufficient security measures, some say). Mayor Renzi, inaugurating the Forte on the 8th of July, said: “This is a painful party, it is a contradiction that renews itself and repeats itself because we cannot forget that there are two young people dead”.

View from Forte Belvedere (foto F. Boni)
View from Forte Belvedere (foto by F. Boni)

Last Sunday, it was the “Domenica del Fiorentino” which means that everyone, like me, who is Florentine or a resident, one Sunday a month, can enter different places of interest in town for free.

The card is called “Un bacione a Firenze card”  (from a very famous song written by Edoardo Spadaro in 1938) and it allows free entrance to Palazzo Vecchio and all the City Museums. So today, for the first time, Forte Belvedere was included, and I was really looking forward to seeing it reopen after such a long time, plus I was curious about the Exhibit “The Soul and the Matter” featuring the Chinese artist Zhang Huan.

Three Heads Six Arms, a copper sculpture by Zhang Huan (foto by F. Boni)
Three Heads Six Arms, a copper sculpture by Zhang Huan (foto by F. Boni)

Actually for me it was an excuse to go back to one of those places that I used to go to in my younger years, especially at night, in the summer, when inside the Forte there were two cinemas, yes two: Arena Grande and Arena Piccola. Just imagine this: 2 open air cinemas, Florence in all her beauty and charm as a background, starry sky, warm summer air, maybe a secret kiss or two on the grass, and then back to watching the film, which, if you didn’t like it, you could just move to the other ‘Arena’ and see something else. It was always such a smart programming: Festivals, Cineclub, Jean Vigo, Joris Ivens, Pasolini, the Taviani brothers, Russian films, Fellini, Buñuel, Buster Keaton, Monty Python.

Arena Piccola - the former small open-air cinema (foto F. Boni)
Sad empty screen in Arena Piccola - the former small open-air cinema (foto F. Boni)

It was the late ‘70s and early ‘80s, the films never started before 10 pm, (they had to wait for the sun to go down). The chairs were very hard, but it didn’t matter, you could always sit on the grass, and when the lights were turned on during the intervallo, you were blinded for a minute.

And then the film ended and I never wanted to go back home, a last chat, a last joke, a last kiss, a zipped up k-way and broooom broooom down Costa San Giorgio, on my white Vespa Primavera.

Chiang Kai-shek and Hu Hanmin made of temple ash by Zhang Huan (foto F. Boni)
Chiang Kai-shek and Hu Hanmin made of temple ash by Zhang Huan (foto F. Boni)

On Sunday, I asked one of the security guards if at least one of the cinemas was going to be reopened, but he looked at me surprised, obviously there would be too many safety measures to be taken, too much money to spend on guards, impossible. It will be possible to visit it every day, except Thursday, from 10am to 8pm. No more no less. And the exhibit “The Soul and the Matter” by Zhang Huan is definitely an extra plus that adds to the magic of Forte Belvedere.

Mangia! Mangia! – Al Covo Introduces Its Offspring CoVino in Venice

While Francesca was savoring the best pizza in Florence, I was at the Biennale in Venice making my own fabulous food find.

CoVino, the new spot in Venice
CoVino, the new spot in Venice

Fifteen years ago, I tasted eel for the first time at Al Covo in Venice. Tasty eel, devoid of fat, is hard to find (or so I’ve been told) so it was good that my introduction was an eel prepared by Cesare Benelli. After two or three more meals at the up-market Al Covo over the years, I am happy to say that this past May they opened a more casual place around the corner — CoVino, a classic bacaro-style place with the same high Al Covo standard for both food and service.

Ristorante Al Covo opened its doors in 1987, fulfilling a dream shared by owners Cesare and his Texan wife Diane Rankin (Abilene or Lubbock, I believe). Through the years, Al Covo has been known for the research, conservation and promotion of the exceptional regional produce of the Venetian Lagoon and surrounding territory. It was and still is one of the best Slow Food restaurants of Venice.

Diane and Ceasare - 25 years at Al Covo
Diane and Ceasare – 25 years at Al Covo

Located just off the beaten tourist track, hidden in an alley off of the Riva degli Schiavoni near the historic Arsenale, the small 40-seat restaurant is divided into two comfortable rooms in a rustic-elegant atmosphere and, in summer, opens an outdoor terrace facing the ancient campiello in the tiny piazza.

At Al Covo don’t miss the pasta with squid in ink sauce, fritti misti, grilled scallops and razor clams. Cesare’s pistachio rigatoni with bottarga is talked about on at least two continents. In Spring or  Fall, try the Venetian moeche (soft-shell crabs), simply dusted in flour and deep-fried or col pien, which is to dredge them in milk and egg yolk, then dust with flour and deep-fry, both served with bianco perla polenta. Or choose to simply have the crabs grilled briefly on the griddle, served with lemon-extra virgin olive oil mashed potatoes, tiny cherry tomato confit and fresh seasonal lettuces.

CoVino, tiny with its 14 covers,tastefully designed in the dark-wood bacaro style, offers a traditional menu and terroir wines. For thirty-three euro, you will pick from the market fresh offerings three courses (a glass of wine, an appetizer or pasta, a main dish and desert or cheese). I give Diane full credit for the great dolce. Somehow Americans create the most scrumptious cakes. Another nice touch is the small pitcher of iced water with a lemon wedge and a sprig of mint and the small paper bag of mixed breads placed on each table.

Andrea will welcome you into CoVino. He comes from the Enoteca Mascareta family and thus, knows everything there is to know about wine pairing and the wines of the Veneto. Dimitri is cooking in full view of the tables. His roots are in the hills north of Venice and he carries on the Al Covo standard of quality ingredients and precise execution of each dish.

Salt cod with a spicy touch
Salt cod with a spicy touch

Start with the traditional Venetian-style (sweet and sour) fresh sardines and melanzane in saor or creamy borlotti bean, bell pepper and clam soup. Follow that with sear fresh tuna with melanzane, tomato, and a patè of pistachios and black olives or baccalà (salt cod) with melanzane, olives, tomato salsa, and rosemary. Do not miss Diane’s dark chocolate cake, but if you must go lighter, try the watermelon with anise liqueur.

Diane's dark chocolate cake with chocolate sauce
Diane’s dark chocolate cake with chocolate sauce

Arrive early (12 noon) because there is usually only one seating at lunch, once the seats are taken, people tend to linger. At dinner there are two seatings at 7:15pm and 9:30pm. CoVino is closed on Wednesday and Thursday. No credit cards are accepted, so bring cash.

Address:  Calle del Pestrin, 3829a-3829, (ask at Al Covo if you get lost)

Phone:041 241 2705

Email:info@covinovenezia.com

Website: www.covinovenezia.com

Italian Food Rules by Ann Reavis is available now. You can buy Italian Food Rules by using these links:

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Italian Food Rules: The BookAmazon. com (U.S.) paperback

Amazon.co.uk (United Kingdom)

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Barnes & Noble (U.S.) eBook for Nook

“Bacaro” with a traditional menù and terroir wines, just around the corner from it’s “mother” restaurant.
The same quality as “Al Covo”, in a more simple, less expensive format.
Set price menù of 3 courses, to choose freely from the daily menù, accompanied with wine by the glass–€ 33,00.
Lunch:  from 12:00PM–3:00PM
Dinner:  two seatings, at 7:15PM and at 9:30PM

Francesca’s Footprints – Pizza from Heaven in Florence

While Tuscan Traveler is in Venice for the Biennale, Francesca has found a Pizza Paradise…

Here is her guest post:

So I was thinking how sad this summer is going to be: Florence is hot, it is humid, the world is going to hell, my new professor of Russian went back to Moscow, leaving me alone to struggle with words and a furious nostalgia for a time that is long gone, plus Guido, my cat, is feeling old and scruffy and I, myself, don’t recognize that lady in the mirror in the morning etc., etc. but … last night …

I HAD A PIZZA FROM HEAVEN!

Graziano and Roberta invite you to La Divina Pizza
Graziano and Roberta invite you to Divina Pizza

This place is called Divina Pizza and it is situated in a very scruffy (yes, like Guido) neighborhood, on the corner of via dell’Agnolo and Borgo Allegri.

As the pizzaiolo and owner Graziano says, this is not a pizzeria it is a laboratorio artigiano. Already a good start.

All the info for the best pizza in Florence
All the info for the best pizza in Florence

Let’s see, how to describe it? You can stand or maybe sit on a tall stool if you get one, but it DOES NOT matter. The pizza they produce is worth every possible sacrifice. Graziano made me smell the lievito madre naturale (natural yeast mother) that he keeps re-feeding day after day and that has nothing to do with the usual stinky (his words, and I agree) lievito di birra (brewer’s yeast) that is usually used for pizza.

Then he opened the very new first issue of the guide called Pizzerie d’Italia of Gambero Rosso and with pride he showed us the 3 rotelle (cutting wheels) that were awarded just a few days ago for the best pizzeria al taglio (by the slice) in Florence (one of only 2 in Tuscany, the other one is in Arezzo).

The organic products that Graziano, his wife Roberta and son Gabriele use, are: a top of the line extra virgin olive oil, very fresh mozzarella fiordilatte and  lusty veggies with a hearty glow, but I think the most important ingredient is Petra, a fantastic stone- ground wheat flour.

Dough made with Petra flour is rich in fiber (from 6.8% to 8.1% fiber). The flours are able to absorb up to 10 times their weight in water and the chemical structure of the fiber allows it to bind with water. This phenomenon occurs much less in type 0 and type 00 flours because they are low in fiber. The results will surprise you. Products made from Petra flour are more flavorful, easier to digest and last longer – naturally, without added preservatives.” (More here.)

I went there last night after a very not satisfactory meal in another place that I will not mention. So we had already had dinner BUT we were able to ‘vacuum’ two cutting boards full of paradisiacal tastes:  slices of pizza with sautèed zucchini and ricotta di pecora (sheep’s milk ricotta), others with mortadella made with maialino felice (happy pork!, as Roberta says), and more eggplants and mozzarella; even the more classic margherita with the sweetest cherry tomatoes was perfect, and then real ‘nduja from Calabria, or should we talk about the focaccia topped with black sesame seeds?

Seasonal ingredients make the freshest most interesting pizza
Seasonal ingredients make the freshest most interesting pizza

As they only use fresh ingredients I can’t wait for winter to have the cavolo nero and lardo di colonnata pizza!

Also, for Susanna who cannot eat cheese, Roberta made an amazingly beautiful – yes beautiful – round pizza with string beans, eggplants, carrots, tomatoes, gorgeous black olives (that burned all our mouths because we couldn’t even wait for them to cool off a little bit).

Insomma, a beautiful evening accompanied by smiles and love in this little corner of paradise born amidst the plastic food that surrounds us pretty much everywhere you go nowadays, if you happen to live, like me in a very touristy city.

When you go to Divina Pizza, try not to go during rush hour. You want to enjoy a nice chat with Roberta and Graziano, with their sincere smiles and love for what they do. You will be immediately conquered by the simplicity, enthusiasm and strength of their beliefs: “Remember we are not a pizzeria, we are a laboratorio artigiano!

I can’t wait to be back there … maybe tonight?

Divina Pizza
Borgo Allegri, 50r angolo via dell’Agnolo, Firenze

Hours: 10:30am-11:30pm (Closed on Sunday, except the last one of the month)

See the video of Divina Pizza.

Italian Food Rules: The BookItalian Food Rules by Ann Reavis is available now. You can buy Italian Food Rules by using these links:

Amazon. com (U.S.) eBook for Kindle & Kindle Apps

Amazon. com (U.S.) paperback

Amazon.co.uk (United Kingdom)

Amazon.it (Italy)

Amazon.de (Germany)

Amazon.fr (France)

Barnes & Noble (U.S.) eBook for Nook