Florentine Musical May 2009 in Florence

Florentine Musical May in Florence is one of the most important festivals of classical music in Tuscany, and not only.
Music concerts opera will be held at the Comunale Theatre in Florence.

Florentine Musical May's Orchestra, founded in 1928 by Vittorio Gui, has always been characterized by an intense, appreciated and in 1933 gave life to one of the most prestigious music festivals in Europe, the May Florentine.
Among historians directors, which have succeeded at the head of the Maggio Musicale Fiorentino, Riccardo Muti and Zubin Metha.

The historical stage of Florentine Musical May is the Teatro Comunale of Florence. Have meanwhile started work on building the new venue that will host the illustrious Tuscan and musical event which will be officially inaugurated in the spring of 2011 and will cost 105 million euros.

The draft of the new auditorium Parco della Musica di Porta al Prato will be signed by the architect Paolo Desideri study 'Abdr associated architects' of Rome, and provides for the creation of two music halls and stage a tower of 35 meters, ramps, terraces and paths on a human.
La sala grande avrà 1.800 posti e 11 palchi, mentre quella piccola sarà capace di contenere 1.100 posti, ed infine la cavea all’aperto ospiterà 2.600 spettatori. The great room has 1800 seats and 11 boxes, while the small one will be able to hold 1100 seats, and eventually the air will host cavea 2600 spectators.

Program 72 ° Maggio Musicale Fiorentino, the full schedule for the 72nd edition of the Maggio Fiorentino see April 20 held a concert for Mandela Forum in Italy in Florence. I proventi della serata saranno devoluti alla popolazione abruzzese così duramente colpita dal terremoto. The proceeds of the evening will be donated to the people of Abruzzo as hard hit by the earthquake.
Zubin Mehta dirige l'Orchestra e il Coro del Maggio Musicale Fiorentino nella Sinfonia n. Zubin Mehta conducts the Orchestra and Chorus of the Maggio Musicale Fiorentino in the Symphony No. 2 Resurrezione di Gustav Mahler, soliste il soprano Akiko Nakajima e il contralto Marjana Lipovšek. 2 Resurrection of Gustav Mahler, the solo soprano Akiko Nakajima and contralto Marjana Lipovšek.

Other events that will point out why Maggio Musicale are:

30 aprile - i cinque Concerti per pianoforte e orchestra di Beethoven con il virtuoso pianista austriaco Rudolf Buchbinder; April 30 - the five concerts for piano and orchestra by Beethoven with Austrian virtuoso pianist Rudolf Buchbinder;

2 maggio - il pianista cinese Lang Lang torna al Festival con un programma musicale che, attraverso i secoli, va dal classicismo di Schubert, al romanticismo di Chopin, al Novecento storico di Bartók e Debussy; May 2 - the Chinese pianist Lang Lang returns to the Festival with a program that, through the ages, ranging from classicism of Schubert, the romanticism of Chopin, the historian of the twentieth Bartók and Debussy;

12 giugno - Claudio Abbado guida l'Orchestra Mozart con un programma che affianca La Tragica di Schubert alla penultima Sinfonia in sol minore di Mozart; June 12 - Claudio Abbado leads the Orchestra Mozart with a program that supports The Tragic Schubert's Symphony in the penultimate G minor by Mozart;

24 giugno - Michael Nyman , pianista, compositore di indimenticabili colonne sonore (Lezioni di piano, Fine di una storia, Il diario di Anna Frank), propone in questo concerto alcuni dei suoi successi di The Piano Sings, ultimo CD per pianoforte solo; June 24 - Michael Nyman, Pianist, composer of memorable soundtracks (piano lessons, End of a story, The Diary of Anne Frank), offers this concert in some of his success of The Piano Sings, the last CD for solo piano;

29 giugno - Riccardo Muti dirige l'Orchestra Giovanile Luigi Cherubini; June 29 - Riccardo Muti conducts the Luigi Cherubini Youth Orchestra;

1 luglio - lo spettacolo della compagnia di ballo MaggioDanza diretto da Zubin Metha conclude il Festival nella cornice pittoresca del Giardino dei Boboli dove saranno riproposte alcune delle musiche più belle della stagione appena trascorse, per un gran galà di danza. July 1 - the spectacle of the dance company directed by MaggioDanza Zubin Metha concludes the Festival in the picturesque setting of the Boboli Gardens where they will be again some of the most beautiful music of the season just passed, for a large gala of dance.

Biglietti del Maggio Musicale Fiorentino : la prevendita dei biglietti è iniziata il 2 aprile. Tickets Maggio Musicale Fiorentino, the presale of tickets started on April 2.

Per informazioni sul programma e biglietti potete visitare il sito www.maggiofiorentino.com . For program information and tickets please visit www.maggiofiorentino.com.

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Sweet Tuscany: Nannini pastry shop in Siena

Nannini Pastry Shop in Siena is very popular and not just in Siena or in Tuscany. Since many years this historic bakery delight both tourists and inhabitants of Siena who come here to enjoy a moment of total relaxation in sweetness.

What I like most of this historic coffee than others is the freshness of its pastries that oven in the morning are no longer being added during the day and evening are almost all finished. For this reason, if you go to siena I would advise you to switch from bakery so you can choose from the many pastes; in addition to these sweet you can taste the typical sweets of Siena.

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Tuscan cuisine restaurant in Siena: La Torre Inn

Trattoria La Torre - Tower Inn is located in Siena, in the shadow of the Torre del Mangia, a short walk from Piazza del Campo. The restaurant is really little, a unique environment where there are both tables that the kitchen. So after ordering, you can see the chef prepare your Tuscan meal, and if you choose the menu of the day you do not have to wait.

A quick service and economic costs make this restaurant like a fast food, but for the quality of food the restaurant is a classic restaurant specializes in regional dishes.

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Tuscan cuisine restaurant in Siena: Antica Trattoria L'Aquila

In Siena Antica Trattoria L'Aquila - Ancient Inn L'Aquila is a Regional cuisine restaurant located in the Eagle (Aquila) district where where you can taste excellent local dishes such as salami of 'cinta' (a pig bred in the wild in the Siena countryside), pici (hand-made spaghetti), wild boar stew, ricciarelli (Tuscan dessert made with almond paste).

Not only the cuisine, but the prices too are very good; indeed a meal can cost around 25 euros, really well spent view the quality of food.

From Piazza del Campo is easy to reach Antica Trattoria L'Aquila - Ancient Inn L'Aquila since this restaurant is located in the city center of Siena, along the old Street of Casato, where you can see the facades of noble palaces.
Although not particularly sophisticated and elegant, the environment of Antica Trattoria is nice and rustic.

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San Gimignano: the cradle of the Made in Tuscany

The ancient village of San Gimignano is nowadays as a stronghold of the Made in Tuscany, a citadel of shopping for the many tourists on holiday in the province of Siena.

Among the seventeen towers rising in the sky overlooking the streets and squares of San Gimignano there are many stores and shops that sell food products and local handicrafts. So here you can buy both Tuscan salami, pecorino cheese and wine from Tuscany (Chianti, Brunello di Montalcino, Nobile di Montepulciano ...) and bags, wallets, gloves and other items of the famous Florentine leather goods.

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Osteria Numero Uno: typical Tuscan restaurant in Siena

In Siena Osteria Numero Uno is a restaurant-pizzeria in street Pantaneto where you can taste some typical Tuscan dishes like ribollita, and in particular delicatessen of Siena including pici. The local I was advised by a Sienese doc so how do not trust him, the more I've tried their pizzas very rich and cheap, because the prices at around six to seven euros.

The restaurant consists of a unique environment that is pretty close in the end, quite simple and rustic with the vaulted ceiling and red brick that is typical of many restaurants located in the historic center of Siena.

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Da Camillo Inn: eat well to siena

I discovered the Da Camillo Inn, family-run restaurant in Poggibonsi, in the province of Siena. In a cozy and rustic environment, with vaulted ceilings and stone walls, you can taste the best Tuscan cuisine of Siena, including cod and the pici. For those who do not know, the pici are a particular type of pasta shaped spaghetti seasoned with bacon, tomato, cheese and breadcrumbs.

Dishes of meat lead in the menu in respect of the culinary tradition of Chianti, soft, delicious, whether you choose a cut or a escalope, perhaps with balsamic vinegar, the meat will not disappoint you. If you intend to go to San Gimignano, a city well connected with Poggibonsi which is far away only a few miles, I recommend that you eat at the Da Camillo Inn, you would be grateful to me.

I have rarely tasted so good dishes spending so little. An example? The appetizers range from three to five euros, unless you take the starter by Camillo (8 euros) that is a mix of typical Tuscan starters (bruschetta, crostini, salami ...), and the first cost around six to seven euros.

Even the desserts are all very good. There are few but good. Creme caramel or cake pear? This is the question... to you the answer. :-)

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Chocolate fair in Monsummano Terme: a sweet Tuscan event

If throughout the year the Tuscan chocolate valley's road passes from Monsummano Terme (Pistoia province), at the end of January this is more true than ever. In the weekend that runs from January 30 to February 1 2009 Monsummano welcoming Cioccolasità for the happiness of all the gluttonous.

Among the exhibitors present at the event dedicated entirely to chocolate could not miss some great masters chocolatiers whose fame has crossed national borders, I refer to Roberto Catinari and Slitti, inventor of the teaspoon of chocolate melts in the coffee when you turn the and the recent sugar tablet Lattenero which has won the Golden Tablet in 2005 for the category 'chocolate milk'.

Monsummano Terme Cioccolosità involves for an entire weekend the center, offering to visitors a path that winds along the streets and main squares of Monsummano leading to the discovery of authentic works of art with chocolate, a real pleasure for sight and palate, which can be satisfied with the tasting offered during this sweet Tuscan week-end chocolate.

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The chocolate fair in Florence: a sweet event in Tuscany

The chocolate fair in Florence is a sweet event hosted by the Fifth edition in Square Santa Croce 22-25 January 2009. There is no better way to start the new year to enjoy the specialties of artisanal chocolate prepared by master chocolatier, 30 Italians and foreigners present at this fair.

It is famous artisan firms, including several interesting realities located in Tuscany, land that has become famous in recent years in the world for its chocolate, but also in Piedmont, a region that has a tradition in the production of a very good chocolate.

Here are some names of the exhibitors at this fair chocolate: the chocolate factory Brotini San Miniato Basso (province of Pisa), the Chocolate Boutique in Florence, the Cioccolateria Signorini Pistoia, Poretti and Chocolate Chocolate Sweet and Turin.

Those who want to learn more about this Tuscan sweet event can visit the website www.fieradelcioccolato.it and go to the chocolate fair in Florence in order to try personally these goodness .

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The chestnut cake: a classical Tuscan sweet

The chestnut cake is a traditional Tuscan dessert prepared especially in autumn and winter as a base of chestnut flour. If you consider the deployment of the chestnut in Tuscany you can well understand why the castagnaccio - chestnut cake can lay claim to a centuries-old history, as evidenced by the quote made in 1553 in the Commentary of the most monstrous things and notables of Italy written by Orlando Ortensio who gives the authorship of this excellent Tuscan sweet to Pilade from Lucca.

The ingredients are very simple so that in the past chestnut cake was on the tables of the peasants, and today this sweet can be found in the Tuscan cities' bakeries where it is called Baldino, Pattona, or more commonly castagnaccio - chestnut cake preparation is always the same.

We first need to obtain a fairly liquid batter lumps and without joining the chestnut flour with milk. Add to this compound a pinch of salt, orange, pine nuts, raisins and nuts kernels in abundance, then the dough must be prepared in a baking dish (taking into account that this cake is traditionally low) oiled and sprinkled with a few sprigs rosemary to give the final touch to this very sweet scented.

Bake at 180 ° until the cake appears not sufficiently substantial, if or until toothpick back clean then you can remove the pan. To enjoy the best you have a little patience and let it rest.

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