Tuscan Traveler

In a magical oasis on the edge of the noise and bustle of Florence’s historic center, you can find a glittering green-blue seahorse hanging on a ribbon just a foot away from a pink calla lily lapel pin. Fiery chili pepper necklaces vie with ruby red cherry earrings and spotted ladybug pins. On the upholstered “husband” bench, beaded needlepoint pillows provide support for the viewing of one after another of the jewel-toned purses and evening clutches.

Enter into a peaceful sunlit jewel box

This is the world of the Aprosio & Co., the dream child of designer Ornella Aprosio, master artisan of the tiniest of crystal and glass beads.

The art of beadwork was very popular at the beginning of the 20th century, reaching its height with the “flapper” styles of the 1920s, but with the worldwide depression of the 1930s the lighthearted designs disappeared and the artisans couldn’t sell their creations.

Spring comes to Aprosio & Co.

A Rome native, Ornella Aprosio began her career as a professional bead designer in 1993. Before that she was a restorer of antique clothing, including evening gowns dating back to the 1920s, thus giving her expertise in working with complex beadwork. There were no teachers for beaded jewelry, so she had to experiment with each of her early pieces.

Thousands of beads and hundreds of hours for a classic purse

Now, besides creating her own unique pieces, Ornella employs about thirty artisans. Her bi-level store with its ivy-covered courtyard is located in the Palazzo Frescobaldi on Via Santo Spirito. The shop is graced by the presence of Monsieur Maquis, Ornella’s dog, and a suitably aloof cat. A couple of months ago she opened another location across the river on Via della Spada.

Although some of the simpler pieces are affordable to all, Aprosio’s wares are not inexpensive. The prices reflect the skill and time required to produce each piece by hand, as well as the fine materials she personally chooses – Venice’s Murano micro glass beads (known as conteria) from Venice and Bohemian crystal beads from the Czech Republic.

Beauty and the beast coexist at Aprosio

Ornella’s designs are made one by one by her specially trained artisans and therefore have variations that make each piece unique. The three dimensional quality of the more complex pieces and the depth of color and shine are created with the different methods of construction; some are crocheted, others knitted, the cushions use needlepoint, and the scarves have beads woven into fabric.

Luscious cherries - a favorite design

The different shapes, glitter (matte glass Italian conteria, sparkling Bohemian crystal seed beads) and colors of the beads highlight the details and expertise of the designs. Ranging from classic shapes – simple soft stretchy bracelets, a classic knotted necklace and brightly colored ball ear posts – to the more extravagant complex pieces – bumble bee pins, art deco evening bags, and orchid necklaces – that can take up to weeks to create, Aprosio has something for every taste.

The spider’s web, celebrated for the natural perfection of design is an Italian symbol of good luck and fortune, was integrated in Aprosio’s logo. And spiders, beetles, lizards, ladybugs, snakes and bats show that Ornella has a quirky sense of humor. The thought of an Aprosio gold and black striped bee with silver wings perched on the shoulder of a little black cocktail dress is the perfect image of the brand.

Shop, showroom and office
Via Santo Spirito 11 (Palazzo Frescobaldi)
Tel:+39 055 2654077

Shop 2
Via della Spada, 38r

Opening hours:  Monday to Friday: 9.30 – 19.30, Saturday: 10.00 – 13.30 / 15.00 – 19.30

Website

This is how I learned about the Italian Food Rule: No Doggy Bags!

Years ago, I was a regular at La Maremma on Via Verdi in Florence. I loved their penne pasta with mushroom and truffle sauce. I adored their fruit tiramisu. In fact, I don’t think I ever had a dish I didn’t like there. Everything was cooked to order, the service was fantastic, and the ambience with its slanting floor was warm and comfortable. (Since then, the restaurant has been renovated, but the high quality of the food is still getting rave reviews.)

La Maremma on Via Verdi

One evening, I ordered my favorite pasta and then saw ostrich (filetto di struzzo con salsa di vino rosso) on the menu. The owner, Enzo Ragazzini, explained that the ostrich was grown in Italy and urged me to try “un piatto speciale e buono.” I agreed, forgetting to ask for a half-portion of the pasta.

After some shared crostini, my large plate of penne con funghi e tartufi arrived, steaming, fragrant, and oh so scrumptious. I just had to eat the whole thing, sharing only a bite or two with my two dinner companions.

Almost full, my eyes popped when a beautifully presented filet of ostrich – round, about two inches high and four inches in diameter, like a classic filet mignon at a good steakhouse in the U.S. – with a deep purple-brown wine sauce and a sprig of fresh rosemary, was placed in front of me.

Ristorante La Maremma

The filetto was perfect, pink, tender, complemented in every way by the accompanying sauce. But it was huge. I could not do it justice in one sitting. Not after that pasta (and crostini and wine). I could have shared it with my friends, but as luck would have it I was eating with two vegetarians.

I vaguely understood the Italian Food Rule: No Doggy Bags! At least, I had never seen a container – bag, carton, foil, etc. – being offered in any of the many restaurants I had patronized (I am no cook, except for chocolate chip cookies and pancakes, so I ate out a lot.) in Florence. But I couldn’t let half a filet of ostrich, my first ostrich dish, go to waste. And I did not want the chef to get the wrong idea – I loved every bite.

So I asked Enzo in my almost non-existent Italian, if there was any way he could wrap the half filet up so I could take it back to my apartment. This conversation took a while. He even resorted to some English to clarify my desire. After I finally came up with “per portare via, per favore,” a phrase more suited to a pastry shop than a restaurant, he left with the plate, shaking his head. I was regretting the request.

La Maremma doesn't know about aluminum swans...or ostriches

Enzo returned in a bit and showed me a small used, but clean, plastic bag with a warm aluminum-wrapped half filet of ostrich. I reach for it to put it quickly in my shopping satchel, out of sight. He wouldn’t let it go. He sat down at the table and in a mix of Italian and English proceeded to give me the recipe (did I mention that I do not cook?) for the red wine sauce that graced the filet on the original plate.

As I hypothesized in explaining the Italian Food Rule: No Doggy Bags, one of the reasons Italians don’t believe in taking home leftover food is that the dish is to be eaten immediately, as the chef envisioned, not recycled into another form at another temperature.

Italian Food Rule: No Doggy Bags!

The friendly owner of La Maremma could not imagine that I would want to slice this tender filet of ostrich up with a little mustard and mayo in a panino, or tossed into a microwave oven to warm it up to go on a plate beside a similarly zapped potato (my kind of cooking). No, I was instructed on how to make the exact same wine sauce as the chef. I took notes.

And I swore that I would never request a doggy bag again in Italy.

History of a Food Rule

Some of the best stories are those that start in the same place where they end. The more things change the more they stay the same. The Italian Food Rule: No Doggy Bags! has strange antecedents because according to some the doggy bag’s first appearance was in the 6th century BC … in Rome.

Apparently, when invited to a banquet at the neighbor’s villa the ancient Roman would bring a napkin or two. It was a compliment to the host to take some of the dinner home wrapped up in your napkin.

Ancient Romans wrapped part of dinner up in a napkin to take home

But perhaps with the fall of the empire the custom fell into disfavor. During the Middle Ages, the leftovers went first to the kitchen staff, then to the lower order of servants, and then out the backdoor to the beggars in the courtyard.

Why don’t Italians ask for doggy bags?

In modern times, there seem to be three reasons that Italians don’t ask for a take-out container. (The term doggy bag or doggie bag is an Americanism that entered the European lexicon mostly to complain about the practice.)

First, Italian food is made to order, to be eaten as the chef envisioned it, immediately as the dish arrives on the table. It is not to be eaten at another temperature (cold pizza), in another form (bistecca alla fiorentina sliced in a sandwich), or mixed together (pasta alla carbonara with a chunk off a veal chop resting on top).

Second, servings in Italian restaurants tend to be of the appropriate size so that the diner does not get too full by eating everything on the plate. A light eater does not order an antipasto, a primo, a secondo, and a dolce - one or two courses is enough.

Third, Italians look at food left on the plate as scraps, not leftovers. There’s a difference. It’s not good manners to ask to take home kitchen scraps.

For 60 years Americans have requested doggy bags

Some say the term “doggy bag” came into being because embarrassed Americans wanted to hide their real purpose in requesting a container for leftovers. (Emily Post certainly frowned on the practice.) But the Smithsonian blog Food & Think claims that the first doggy bags were for the benefit of dogs during the 1940s when rationing had an adverse impact on pet diets. One Seattle restaurant offered a waxed paper bag labeled “Bones for Bowser.”

By the 1970s, the practice of doggy bags for late night snacks for human consumption became more accepted, first at restaurants that already offered take-out or delivery (pizza joints and Chinese restaurants). Then even elegant places would oblige when asked. (Remember the aluminum foil swan you got on prom night when you didn’t want to burst a seam on your fancy dress?)

Swans make take-away so so special

Today, there are a few reasons why Americans whole-heartedly adhere to the doggy bag ideal.

First, most restaurants in the United States believe that their customers do not think they are getting good value for their dollar if the serving size is not at least twice the size of what a normal person can eat at a sitting. In other words, the customer expects to get one or two extra meals out of an evening at a restaurant.

Two, as American-born, London-based broadcaster Charlie Wolff, in the BBC magazine article, Doggy bag: Why are the British too embarrassed to ask?, explained “We Americans don’t have the airs and graces of Europeans. Americans are a bit more of the people, more pedestrian. There’s nothing embarrassing about asking for a doggy bag. We don’t want to see waste. There’s a sense of working hard for your money and wanting value for your dollar.” His mother used to make an omelette with the remains of meals from their favourite Chinese restaurant. She also used to bring any uneaten bread rolls home. “We were upper middle class. My parents came through the Depression and I’m sure that had a bearing even when they became successful.”

Third, Americans are the first to start recycling their waste and in the same way they look at leftover food as a product to be recycled in future meals.

Which brings us back to Rome…

Un Doggy Bag, per favore?

The Italian Food Rule: No Doggy Bags is starting to crumble. Some say that Michelle Obama is to blame. In 2009, Michelle was in Rome during the G8. This news item was widely-reported: “The Coldiretti Society of Italian Farmers heartily praised Michelle Obama for her progressive use of the doggy bag during the recent family’s stay in Rome.”  Michelle, together with her two daughters, dined at the ´I Maccheroni´ restaurant near the Pantheon. The family ordered three pasta dishes - carbonara, amatriciana and bolognese – but the meal turned out to be too hearty for the three Obama girls. And so Michelle asked the waiter to pack the leftovers into a bag to take home.

Michelle made a splash with her request for a doggy bag

The First Lady’s effort to make sure the food did not go to waste was widely understood as a public encouragement to save more and waste less. The Coldiretti stated, “It’s an important move against an epidemic in developed countries today – more that 30% of all the food product we buy are discarded without ever having been used.”

By 2010, a non-profit group that works with homeless people in Milan, Cena dell’Amicizia, began a project called “Il buono che avanza,” (“The good things left over”). Restaurants in the Milan area can voluntarily take part, whereupon they are provided with doggy bags and a sticker by the non-profit. “The idea is to fight the idea of a throw-away, consumerist society where waste is normal and recycling (even of food) is looked down upon,” claimed Cena dell’Amicizia.

Logo for Milan's take-away campaign

In the Piemonte region there is a movement, not so much for waste, but to prevent drunk driving, to provide take-away bags, called buta stupa (”corked bottle” in Piedmontese dialect), for leftover wine.

What about the rest of Europe?

Even the Brits are coming around (although no news from the French). Last year, The Too Good To Waste campaign was introduced to reduce the amount of food waste in restaurants. The average London restaurant produces 21 tons of food waste every year, research by the Sustainable Restaurant Association found. That’s the equivalent to the weight of three double-decker buses. Too Good To Waste is encouraging diners to be “lovers, not leavers” and ask for their leftovers to go. They, too, have created a distinctive take-away cartoon for the crusade.

Too Good To Waste - Britain's crusade

It seems Italy and Britain are not alone in trying to break the Food Rule: No Doggy Bags; in Sweden (also in 2011, a magic year for doggy bags) a campaign was started to prevent waste in restaurants. Among other things, the promoters convinced the rapper Dogge Doggelito from the The Latin Kings, one of Sweden’s first hip hop groups, to participate in their doggy bag promotional film. In the film, Doggelito overhears a couple quarrel about something the man finds embarrassing, and takes for granted that she wants his autograph – when in fact it’s a doggy bag she wants.

Sweden's doggy bag campaign

Tuscany will not violate the Food Rule

From all appearances, Florence and Tuscany will hold tight to the Italian Food Rule: No Doggy Bags! Florentines may be willing to recycle their trash, but leftovers do not constitute food in a region that prides itself in a cuisine that has not seen change in centuries and is not ready for reheating in the microwave oven. As a baby step, Tuscany may agree to follow the national Associazione Italiana Sommeliers, which is promoting Portami Via, a move to provide take-away bags for leftover wine.

Tuscany may support doggy bags for vino

Before the New Year’s diet resolution kicks in there was time for one last venture into the world of great hot chocolate in Florence. This time it was a paper cup of Grom’s Fondente with a moustache of whipped cream and a tall white ceramic cup of Catinari’s Fondente with only a silver spoon.

Deep dark chocolate from the best cocoa beans the world has to offer

Of all the cioccolata calda in Florence, Catinari is the best in quality, quantity, presentation and experience. Vestri comes in second in taste, but the plastic cup is a flaw. Grom serves three interesting versions of high quality, but the paper cup and no place to sit are drawbacks. Rivoire has the old world ambience, but has let the quality slip and, though unlikely, it seems like the cups have gotten smaller.

Mangia! Mangia! has already discussed the hot chocolate of Vestri and Rivoire. The first week of a new year is perfect for measuring Grom against Catinari.

Roberto Cantinari – Father of Tuscan Chocolate

A life devoted to chocolate – Roberto Catinari, now in his mid 70s, is credited with inspiring Tuscany’s young chocolatiers, who gave birth to the “Chocolate Valley” that runs from Florence through Prato and Pistoia and on to Lucca and Pisa.

It is said that his love of chocolate began in Switzerland where the young Pistoian immigrant began work at seventeen as a dishwasher in a pastry shop. It was over ten years before he worked his way into the white coat of a pastry chef. He spent ten more years perfecting his craft.

Roberto Catinari has the perfect face of a master chocolate maker

In 1974, he returned to the mountains north of Pistoia and his mother’s house in the hamlet of Bardalone, to start a business with his wife. Six years later they moved to a more advantageous location in Agliana (between Pistoia and Prato) where the kitchen and shop continued until 2007 when he obtained a larger space nearby.

Catinari, with his flowing white beard, could be a chocolate wizard from a Harry Potter novel, but he looks at his work as a craft to be mastered. Over the past thirty years he has created a business where at first no one would pay for quality ingredients until today when chocolate-makers beg for a chance to spend time learning in his relatively small chocolate laboratory. He demands attention to detail, the best ingredients, and a passion for chocolate from all who work with him. Catinari keeps the facility small by choice – a way of valuing quality over quantity. His focus is on the value that hand-made attention to detail and the best raw ingredients bring to the final product.

The beautiful entrance to Arte del Cioccolato

Except for the shop in Agliana, there is only one other Cantinari Arte del Cioccolato shop and that is in Florence, down a specially decorated little alley at the bottom of Via Porta Rossa where it meets Via Tornabuoni. It’s easy to miss. Here the attention to the main ingredient is readily apparent and drinking cioccolata calda is a special experience.

First, there is the walk down the short paved alley with decorative trees and huge flickering candles. The tiny shop is paneled in dark wood with glass cases full of meticulously decorated chocolate candies. Two comfortable seats are inside and outside, heaters keep the small tables warm even in winter. Arte del Cioccolato serves either Fondente (dark chocolate) or Al Latte (milk chocolate) flavors, both made with chocolate from São Tomé, the small island in the Gulf of Guinea off the coast of Africa. A large ceramic cup is filled just over half way with thick hot hot chocolate, placed on a saucer with a spoon. The spoon is useful for cooling the first sips and capturing the last bit coating the sides of the cup. None should be missed.

Grom – The Boys from Piedmonte Aim to Bring Gelato to the World

Grom, the upstart youngster, opened its doors in May 2003 in the center of Torino, and the success was immediate, unlike Alberto Cantinari’s experience driving around Tuscany for years, slowly building a fan base. At Grom, long lines formed in front of the store from the very first day and the two founding partners, Guido Martinetti and Federico Grom, planned for world-domination with their artisanal gelato.

Grom has three great flavors

In January 2005, they decided to expand with the opening of new stores and invest in a centralized laboratory suitable to meet the production demand of the future. The goal was always the same: offering the very best. The centralization of the first phase of production (the mixing of raw materials) became a key decision allowing for a strict quality control standard. But most important, like Catinari, they wanted to assure the quality of the ingredients, for instance, by allowing only certain types of fruit available at local consortia, rather than at the wholesale fruit markets found in each city. The liquid mixtures produced in the laboratory, are checked by a team of experts and then distributed three times a week to each store, where they are blended daily to create incredible gelato. The same system is used for Grom’s cioccolata calda. This attention to quality and the right raw material is at the origin of what makes Grom famous throughout Italy and already many parts of the world (New York City, Paris, Osaka, Tokyo, and Malibu, so far).

Grom’s centralized laboratory also produces the excellent liquid chocolate served at each store as hot chocolate. Grom offers a choice of three flavors:  Bacio, Al Latte and Fondente.  All include fresh milk, dark chocolate of the best “crus” around the world (Al Latte uses Teyuna cocoa of Colombia, Bacio incorporates Tonda Gentile Trilobate hazelnuts and the Fondente starts with Ocumare chocolate from Venezuela), and a few drops of cream. There are no thickeners and the liquid chocolate is heated on the spot in each gelateria so as not to weakening the complex flavors of the great chocolates.

It’s true that it may not be fair to measure Grom, a gelateria, against three chocolate makers when weighing the merits of cioccolata calda in Florence. It didn’t come in first ,but it certainly was a credible competitor. Next winter, perhaps the hot chocolate at Café Giacosa and Café Florian will be on the list of challengers. But now, the New Year’s diet commences…

Grom – www.grom.it (in Florence) Via del Campanile at Via delle Oche – Ph. +39 055.216158. Open from 10:30am to 11:00pm

Roberto Catinari, www.robertocatinari.it,www.artedelcioccolato.it Arte del Cioccolato, Via Provinciale, 378; Agliana; +39-0574-718-506; (in Florence) Chiasso de Soldanieri, near the corner of Via Porta Rossa and Via Tornabuoni); +39-o55-217-136.
Open from 10:00am to 8:00pm

Winter is the season for hot chocolate, preferably with whipped cream. To me, the most perfect hot chocolate in the world was served at Café Angelina in Paris in 1977. (I tasted it again in 1996, but although it was still fabulous, it wasn’t perfect (that may have had something to do with the guy eating steak tartare, topped with a raw egg, at the next table).)

The perfect hot chocolate served your way at Café Angelina in Paris

Hot chocolate at Café Angelina is an event. A polite uniformed waiter arrives with a silver tray. On the tray is a silver dessert spoon, a small china pitcher of hot aromatic chocolate, a bowl of barely sweetened whipped cream heaped high, and a small china cup. He offers a snowy white napkin and proceeds to pour a mere half a cup of thick hot chocolate – the aroma intensifies – the choice of how much whipped cream to add is left up to you.

Hot cocoa 1950's style

During my childhood, hot chocolate was hot cocoa, which meant a packet of Swiss Miss mixed in hot water or on special occasions a spoonful of Hershey’s Cocoa mixed in hot milk or on very special occasions my mother would cook up a secret recipe of chocolate and milk in a pan on the stove and add marshmallows to the steaming cup of ambrosia.

Now I get my hot chocolate (cioccolata calda) fix in Florence. I have a choice of places. Probably the best cioccolata calda is created by Leonardo Vestri at the Vestri Chocolate Shop at Borgo degli Albizi 11r, but it is served in a plastic cup. This is more a place to go to get a premium hit of hot liquid gold to feed an addiction than an elegant place for a holiday chat with friends .

Rivoire has been famous for hot chocolate for decades

For a more formal hot chocolate experience, the most famous place in Florence is Rivoire. Here an efficient, but surly, waiter will plunk down on your table a small ceramic cup of incredibly good hot thick chocolate topped (your choice when ordering) with semi-sweet whipped cream. You will also get a couple of tiny paper napkins and a couple of unnecessary paper packets of sugar.

Hot chocolate with whipped cream at Rivoire

If you are sitting outside at Rivoire you will have a quintessential Florentine view of the Palazzo Vecchio, the statues of David and Neptune, and the passeggiata of a million Italian families mixed with a few Chinese tour groups.

Ciccolata Calda thick and rich at Rivoire

If you are seated inside, you are warmer and may catch a sight of a regular client – a pretty English Bulldog dolled up in her winter fur collar. Ask her how she likes her hot chocolate — with or without whipped cream.

Styling bulldog at Rivoire

If you are sitting at a table at Rivoire sipping cioccolata calda you are paying a premium. Remember to sit at a table in Italy is to be “renting” the table, so you should plan to stay awhile to make the price of your hot chocolate worthwhile. Better idea – stand at the elegant bar at Rivoire and for a third the price you will get the same taste treat with equally abrupt service, minus the napkin scraps and sugar packets.

With whipped cream or without - just give me a taste!

Tuscan Traveler is now on a mission to find the most luscious cioccolata calda in the best ambience for the proper price in Florence. If you have any ideas that would assist in the endeavor, please add a comment.

Not dressed for Rivoire

To dress a salad in Italy is simplicity itself: bring a bowl of salad greens (preferably one to three varieties of radicchio tossed together – that’s all) to the table, add some of the best extra-virgin olive oil available, a small splash of red-wine vinegar or lemon juice, a generous sprinkle of salt and a bit of pepper; toss again and serve on a salad plate (don’t infect the leafy greens with left-over pasta sauce or juice from the ossobuco.)

Fresh greens are all a salad needs

The only debate is whether inexpensive balsamic vinegar (not the traditional DOP stuff from Modena) is an acceptable substitute for red-wine vinegar. Purists would say emphatically “No” but the number of Florentine neighborhood restaurants that bring the sweeter version of vinegar to the table seems to argue for, at least, an acceptable option to the Food Rule.

Add a bit of good olive oil and red-wine vinegar

Italian Dressing, known and loved in the United States (as well as Canada, the U.K and most of the British colonies), is a vinaigrette-type salad dressing, consisting of water, vinegar or lemon juice, vegetable oil, chopped bell peppers, usually sugar or corn syrup, and various herbs and spices including oregano, garlic, fennel, dill and salt. Onion and garlic is often added to intensify the dressing’s flavor. Usually it is bought bottled or prepared by mixing oil and vinegar with a packaged flavoring mix consisting of dehydrated vegetables and herbs.

Zesty dry Italian salad dressing flakes

North American-style Italian dressing, and especially Creamy Italian, which consists of the same ingredients, but with buttermilk or mayonnaise added to make it creamy, is not acceptable to the Italian palate. (”Che schifo” or Che esagerazione!” says Francesca.) Don’t ask for it in a restaurant in Italy or particularly from the cook in an Italian home.

At home in many American refrigerators

Needless to say, you will also not find the following dressings in any Italian kitchen: Thousand Island, Ranch, Blue Cheese, Russian, Louis, Honey Dijon, French, Ginger Honey, and, perhaps surprising, Caesar Dressing

Caesar Dressing is much more American than Italian. The most reliable story of its origins reports that Caesar Cardini created the salad and its dressing in Mexico.

Caesar Salad with Caesar Dressing croutons and Parmesan cheese

Caesar (born Cesare) came from near Lago Maggiore. He and his brother Alex emigrated to the U.S. after World War I. The Cardini’s lived in San Diego, but operated a restaurant in Tijuana to circumvent Prohibition. According to Caesar’s daughter Rosa, on July 4th 1924 the salad was created on a busy weekend at Caesar’s Restaurant. It is said that Caesar was short of supplies and didn’t want to disappoint the customers so he concocted this salad with what was on hand: romaine lettuce and croutons dressed with parmesan cheese (another Food Rule, coming soon), lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper. To add a bit of flair, he prepared it at the table.

That last bit was the only thing truly Italian about Caesar Salad – a salad should be dressed at the table or right before it comes to the table – the greens should never sit soaking in the olive oil and vinegar.

Radicchio with a bit of frisee greens

Try being Italian for awhile – leave the salad dressing bottles in the fridge and simply add a bit of olive oil, vinegar, salt and pepper to some fresh leafy salad greens. You may be surprised by what you taste for the very first time.

Thanksgiving is my favorite holiday. What’s not to like? Great food. Good friends. Uncountable thanks. Football.

This year I got three out of four.

American Thanksgiving at Osteria di Giovanni

Usually I try very hard to be in the United States for the fourth week of November. Thanksgiving dinner never seems quite the same in any other part of the world. Probably because the roast turkey, cranberry sauce and sweet potatoes are hard to source and recipes never result in just that taste I remember from New York or New Mexico or California.

Giovanni and Carole Latini

So last week when on a unseasonable sunny day in Florence I called one of my favorite restaurants Osteria di Giovanni to make dinner reservations for five clients and got Giovanni Latini, himself, on the phone. After taking the reservation, he exclaimed that his wife Carole was hosting Thanksgiving dinner at the restaurant and that I must be there. Carole’s famed desserts would be enough to get me to go anywhere, anytime she issued an invite (I don’t favor traditional Italian desserts, but Carole, an American, has for years embellished the Osteria’s menu with fabulous sweets) and I jumped at the chance of Thanksgiving dinner.

Carole and Francesca - happy host and guest

Francesca came too, of course. Although she is Florentine with no “roast turkey/cranberry/ pumpkin pie/mashed potato with gravy/sweet potato with marshmallows/wild rice stuffing” genes in her DNA, she loves Thanksgiving dinner and has been honored to grace many a table in the United States in the late afternoon on the third Thursday in November.

Menu created by Caterina and Carole

Simple words fail to express how scrumptious Thanksgiving Dinner at Osteria di Giovanni was. The menu was traditional American with a dash of Italy (pea soup with basil, pumpkin ravioli with peppercorns). The turkey was roasted to succulent perfection and the crumbly corn bread was pure Pilgrim. Carole, Giovanni, and their daughter Caterina were gracious hosts as always. I suspect Caterina should get most of the credit for assuring that Carole’s inspiration was realized in each dish and Giovanni kept the packed Osteria running smoothly around the six or so Thanksgiving tables, but the dessert was pure Carole.

The perfect pumpkin cheesecake

The pumpkin cheesecake was a gift. Light as a cloud, but full of flavor. Not one of those ricotta or gelatin “cheesecakes” frequently found in Italy. Carole demands Philadelphia cream cheese for her recipe and a traditional graham cracker crust. The pumpkin was so present that it could have been a pumpkin pie, but without the dense heaviness. I tried to convince Carole that the Osteria should have a cheesecake offered on the menu all of the time.

Carole with more of her Thanksgiving friends

Thank you Carole, Caterina and Giovanni. And what about Chiara Latini? Well I’m having Christmas lunch at Ristorante Latini located between Certaldo and San Gimignano. The menu? Pure Tuscan.

Antipasto classico con salumi locali e Prosciutto Salato.
Crostini misti
Sformati di Verdure
Fagioli Neri cotti nel Vinsanto

Tortellini fatti a mano in Brodo di Cappone
Caramelle di Patate Dolci con Sugo di Cervo

Nana al Forno
Faraona in Umido
Filetto al Forno con riduzione di Vino Rosso

Carciofi Fritti
Patate Arrosto

Tortina di Mele profumata alla Cannella
Panforte ai Fichi, Cantuccini, Tartufini
Ricciarelli del Panificio Catullo

All I can say in anticipation is “Gnam, gnam.” (Look it up.)

Thank goodness there are thirty days available for dieting and exercise …

Francesca gave me a sorpresa one rainy day in September. She had gotten reservations for Chef Marco Stabile’s presentation at the Wine Town kitchen in the upper level of the Mercato Centrale of San Lorenzo.

Wine Town is an annual event in Florence

Marco Stabile is my favorite chef in Florence. I wrote about lunch at Ora d’Aria and Frank Bruni recently remembered a dinner that included a deconstructed panzanella con coniglio affumicato (bread salad with smoked rabbit) in the New York Times.

Chef Marco Stabile presents at Wine Town

But that day in September, Chef Stabile was cooking an egg – or, at least, that was the most interesting part for me – to be paired with a duck liver paté, herring caviar, breast meat of a free-range hen, brodo of the same hen, and crunchy buttery bread crumbs.

Paolo Paris and his egg from PaoloParisi.it

Now back to the egg. The egg had been laid by one of Paolo Parisi’s hens just days before. These Livornesi hens are famous partially for laying the most expensive eggs in Italy. I’ve eaten them in Chef Stabile’s version of green eggs and ham (egg, purée of broccoli, and pancetta) and, more recently, topping a purée of porcini mushrooms, garnished with a crispy fried slice of the same mushroom.

The Parisi egg becomes a egg packet ready for boiling water

Chef Sabile prepares the egg by first brushing a large piece of plastic wrap with extra virgin olive oil. He cracks one egg in the center of the oiled sheet and gathers it into a little sack without breaking the yoke. Slowly he tightens the sack around the egg, forcing all of the air out. Finally, he ties a knot in the plastic.

Stabile's dish before the broth and bread crumbs are added

The egg is the last step of this fairly complicated dish – the paté of duck liver takes much longer to make and must cool for hours – waiting until all of the other ingredients are ready before it is dunked in boiling water for exactly 4 minutes. Each ingredient gets a place on the plate and the dish is brought to the table with a small pitcher of hot chicken broth (brodo).

At the Wine Town event, each member of the audience got a plate with the brodo already poured ,which disturbed the presentation a bit, but not too much.

Fabulous food inspired by Marco Stabile

My friend Lynette once gave me a lesson in the perfect dish at the Fog City Diner in San Francisco. We were eating a Garlic Flan. The perfect dish, Lynette said, has a pleasing color palette, a diverse texture combination (crunchy, liquid, creamy, chewy, etc.), and a variety of tastes (sweet, salty, sour, etc.). Marco Stabile’s creation of egg, paté, bread crumb, herring egg, chicken breast and broth had all of that – the perfect dish. And delicious, too.

The top of the 1865 Central Market

Last month I took the MuseoBus through Galileo Land.  First stop – the Galileo Museum.

Last year, Florence’s History of Science Museum finally reopened with a new name – Museo Galileo. The exhibits that were once a bit musty and dusty are now beautifully presented – well lit, dramatic, modern and packed full with beautifully made instruments for observing and demonstrating the world around us. It’s all polished brass, finely turned wood and carefully blown glass. Take a virtual tour here.

Galileo honored by the restored History of Science Museum

We were there to appreciate the science of Galileo and so concentrated on his telescopes with which he found the moons of Jupiter and the globes and maps of the ever-changing views of the world. (Later, we came back to see the historical medical science instruments, 18th century chemistry equipment, and more, located on the Galileo Museum’s top floor.)

Ptolemaic armillary took 5 years to build

One of the most impressive exhibits, a huge armillary sphere (1593), ordered for Grand Duke Ferdinando I, is a great example of art and science working together. It stands over 11 feet tall, made of gold and cypress wood, showing the Ptolemaic orbits of all of the planets and the sun around the earth – everything Galileo argued against – and it still rotates, having been restored for the opening of the new museum. See the video here. http://catalogue.museogalileo.it/room/RoomsIIIV.html

Right middle finger of Galileo

And then there is the finger – the middle finger of Galileo’s right hand, sits in a glass case held perpetually upright. It’s not pointing anywhere in particular, but it’s hard not to smile at the potential for symbolism given history has proved Galileo right in spite of his being forced to recant. It was alone until 2009 when it was joined by another finger, a thumb and a molar. (The stories of their very existence, as well as their subsequent rediscovery, are too long to recount here so go read the amusing version from the New York Times.)

Our next stop on the MuseoBus was Villa il Gioiello (”The Jewel”) Galileo’s last home in Arcetri, a little town just a mile south of Florence, up in the hills. (A popular restaurant with tourists, Omero, a 15 euro cab ride from central Florence, is right across the street from Villa il Gioiello, but most diners don’t realize that they are walking in the footsteps of Galileo.)

All aboard the MuseoBus

Sentenced to house arrest by the Inquisition in Rome for defending the revolutionary sun-centered Copernican universe against the traditional earth-centered Ptolemaic world-view, Galileo returned to his Arcetri house in 1633, and stayed there until he died in 1642. 
It is also known now as Villa Galileo (not to be confused with the other homes of Galileo found in Florence, which are in Costa San Giorgio, as well as a villa in Bellosguardo).

Villa il Gioiello is now known as Villa Galileo

The name Gioiello was given due to its favorable position in the hills of Arcetri, near the Torre del Gallo. It was an elegant home, surrounded by many acres of farmland with a separate house for workers. It is recorded in the cadastre of 1427 to have been owned by Tommaso di Cristofano Masi and his brothers, who later passed it on to the Calderini family in 1525, where it is first mentioned as “The Jewel”. The villa and its estate suffered damages during the siege of Florence in the years 1529 and 1530, whilst the entire area of Arcetri and Pian dei Giullari were occupied by Spanish Imperial troops. Calderini sold it shortly thereafter to the Cavalcanti family, who rebuilt the home with its original simple lines, preserving its elegant look to the present day.

Last home of Galileo in Arcetri

This residence, rented by Galileo, was near the monastery where his daughter, Sister Maria Celeste (born Virginia) was a nun. There are 124 remaining letters from Celeste to Galileo (the replies of the scientist were probably destroyed), which were found after his death and are now at the State Archive of Florence. A popular book, Galileo’s Daughter, recounts that correspondence. Sister Maria Celeste died in 1634.

Despite becoming blind in 1638, Galileo continued to write some of his most significant works – Discourses and Mathematical Demonstrations Relating to Two New Sciences (Discorsi e Dimostrazioni Matematiche, intorno a due nuove scienze) – in which he presented his theories on the strength and resistance of materials and on motion.

View from Galileo's home is virtually unchanged

Shortly after Galileo moved to Arcetri, he received visits from Grand Duke Ferdinando II de’ Medici as well as the painter, who painted his portrait. Other guests were the Ambassador of the Netherlands (Galileo had printed many of his books in Leiden) and the English poet John Milton, who was so impressed that references to Galileo’s telescope made an appearance in Paradise Lost.

Portrait of Galileo by Giusto Sustermans

The MuseoBus tours are a fantastic way to get to less central museums and other historic locations. Each itinerary starts at a museum in the historic center and then goes out to a destination too far to walk to. The tours themselves are in Italian, directed by very knowledgeable guides, but even if you don’t understand everything said, the bus service makes it all worthwhile.

I have a friend who recently visited Florence for a week with a to-do list that didn’t allow for standing in line for hours – too much to see, too little time. Unfortunately, Florence is the city of lines and, although with some planning a resident or visitor can reserve spots (for a price) in a shorter line at some of the museums, there was no way to avoid the queue at the Duomo. My friend solved her problem by signing up for a 15 euro tour of the cathedral that she didn’t want to take, but this saved her from standing with hundreds of people, waiting to get in the front door.

408 in line for the Duomo at 10am on August 24

I have another friend who is one of those “it’s Tuesday so it must be Florence” type of traveler. He has to see the Uffizi, the David, the Duomo and the Baptistery between 9am and 7pm – no time for lines.

ARTFAST Priority Line Sign

To the rescue comes the Opera di Santa Maria del Fiore and a Milan-based company called Key Fast. In partnership, they are trying to give visitors (tourists and citizens, alike) the option to skip the lines at the Duomo (visited by over 25,000 people per day), Brunelleschi’s Dome (approx. 2,000 climbers/day), Giotto’s Bell Tower, the Baptistery, the Duomo Crypt and the Museo Opera del Duomo. The cost? A mere 7 euro for a Priority Pass that is good for unlimited expedited entries for an entire year. (To be clear: this card does not get you free entry, just fast entry (see below).)

For the Opera di Santa Maria del Fiore, this is forward thinking, unexpected of the 715 year-old lay organization that is charged with the conservation of the cathedral. For Key Fast, operating as ARTFAST, it was “simply” seeing a need and providing a solution.

One wishes that listless Ministero per I Beni e le Attivitá Culturali and bureaucratic Polo Fiorentino Museale, which are charged with solving the dual disasters of the never-ending lines at the Uffizi and the Accademia, take note of the ingenuity of the spry Opera di Santa Maria del Fiore.

ARTFAST is a gem of an idea of the folks behind the year-old SKIFAST smart card. (SKIFAST allows skiers to get on the slopes faster by skipping the lines at the lift ticket windows.) ARTFAST, using the various sites in Piazza del Duomo as a trial operation, eventually hopes to aid visitors in Rome, Milan and Venice, to move more quickly into venues to marvel at the art and history, rather than roast slowly in the August sun. And, hopefully, ongoing negotiations will result in the service being offered at other museums in Florence (there may be hope for the Uffizi and Accademia, yet).

ARTPASS representative answers questions about the service

Visitors (and residents) can choose to buy the card and then go directly to the Priority Pass entrance (it may be a different door, it maybe a different speedy lane to the original entrance). Once inside, if there is an entrance fee (as with Brunelleschi’s Dome or the Baptistery) the Priority Pass holder will go immediately to the kiosk to purchase an entry ticket. If there is no entry fee, as with the main sanctuary of the Duomo, those with the Priority Pass will merely show their card to the attendant and enter (later, this activity will be mechanized with a swipe of the smart card).

ARTFAST hopes that soon the visit to the ticket kiosk will be unnecessary because of plans to install (at the cost to the Key Fast company of over 100,000 euro) a wi-fi smart card system that will allow ARTFAST cardholders to pay the fee by swiping the same card that allows them expedited entry.

All aspects of the service are not in place yet (wi-fi repeaters and smartcard readers need to be installed in very wi-fi-unfriendly ancient stone structures (something the prescient Brunelleschi never envisioned), therefore ARTFAST is testing parts of the system by using a simple plastic pass that is being sold by company representatives outside the door to the ticket office at the bottom of the stairway to Brunelleschi’s Dome. They can take all credit cards (except Amex), as well as debit cards. In the first ten days of the trial period, ARTFAST has been surprised and gratified by the popularity of the service. The initial supply of cards has run low some days.

Priority Pass to skip the line at 5 locations in Piazza del Duomo

As an American, I could tell them that my compatriots, on a hot (hitting over 100 F this week) museum-filled day in Florence, would be happy to pay 7 euro to be spared 30 to 45 minutes in line. (Today, I counted 408 people in the queue outside the Duomo just before the door opened at 10am.) This is especially true since the card works in five locations and can be used over and over (by the same person) for a full year. Reportedly, tourists from Spain, however, are outnumbering Americans in purchasing the pass.

Italian newspapers, trying to work up a bit of controversy, argue the card discriminates against the poor who can’t afford to expedite entry into the cost-free Duomo. This is an accusation without basis. The ARTFAST service actually shortens the line for those who don’t take part by getting Priority Pass holders out of the queue. When, in the near future, tour operators and their huge groups use it, the pass will make the Duomo line a thing of the past.

Reportedly, the priests are concerned that the marketing the ARTFAST pass makes it look like the Duomo is not open for free visits (please note that fees are charged at Santa Croce, Santa Maria Novella and San Lorenzo…). Hopefully, they will soon realize this is merely a time-saving service that allows hundreds of people to be amazed and awed at the wonders of the third largest cathedral in the world, rather than be forced by time constraints (and perhaps, lack of patience) to forsake a visit the Duomo because of the incredible line.

Who says Florence is empty in August?