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Palazzo Strozzi

Tuesday, December 30, 2008


Palazzo Strozzi has been built during a long time and various architects planned it: the result is an harmonic and perfect example of reinassance palace, the most regular, homogenous and symmetrical one, in a time which the symmetry and the regularity of shapes were very appreciated gifts. This palace was the house of the Strozzi family, an important dynasty of rich florentine bankers, who built this magnificent building to demonstrate its own wealth, to use it as personal residence, but also for its own transactions and businesses.


The private house is placed on the two superior plans, while on the ground floor, around the inner court, there were shops and banks: the court was opened the public and it was shaped like a real public city square, an extension in the private space of the public city.



Externally the Palace is solid and compact: a facade in solid stone, with a “bugnato” surface with large sketched blocks, with regular windows, diversified for level: square small and to the ground floor, double lancet windows closed in an arc to the superior floors.
Even in the inner court, in the rooms and in the plant, we can see the perfect symmetry.
The inner court is just so beautiful, it’s easy to imagine it full of people busy with business in their daily lives, walking in the rooms and stepping up the big elegant stairs.


Today Palazzo Strozzi is an important museum with international expositions of paintings sculptures, architecture, which periodically change.
The Palace is in the historical centre of Florence, easily reachable by bus or with a 5 minutes walk from Santa Maria Novella Station.

Tuscany Recipe: Summer Farro Salad - Emmer Salad

Monday, December 29, 2008

A fresh tuscany recipe, perfect for summer, easy to prepare and still tasty the day after :-)
This is the basic original recipe, but you can add other ingredients: peppers, olives, zucchine...





Ingredients:

500 gr of emmer (farro)
500 gr of ripe red tomatoes
2 onions
a bunch of basil
extravirgin olive oil
salt
pepper


Preparation:

Wash emmer, than put it in a big pan and fill with water. Add 2 spoons of salt and make it boil: then cook for 30 minutes (or as specified in the instructions on the pack).
Chop tomatoes and onions into small pieces, then chop the asil with your hands. Put everything in a big bowl, add the emmer.
Season with oil, salt and pepper to your choice, mix and refigerate before serving.

Tuscany Recipe: Panzanella

Sunday, December 28, 2008

This is a fresh, tasty, summer recipe: a bread salad, very easy to cook, and it can be prepared even a couple of days before is eaten ;-)

Ingredients:
400 g of day-old country bread (best one is tuscany unsalty bread)
8 red, ripe tomatoes
2 red onions
1 cucumber
a bunch of fresh basil
extra-virgin olive oil
red-wine vinegar
salt
pepper

Preparation:

Cut the bread into 1-inch cubes, then place the cubes in a bowl with water; squeeze them with your hands, put in a large bowl, and crumble it with your fingers.
Cut the cucumber and tomatoes into small pieces, cut the onions into thin slices, then add all to the bread.
Chop the basil and add to the bread, then season with oil, vinegar, salt and pepper. Mix gently and place in the frige until serve.