On the occasion of the IV centennial of Caravaggio’s death, there will be a special event: total of more than 100 works coming from research, new attributions, most of them well-known, some unknown.

The paintings will be located inside the Uffizi Museum, Pitti Palace and Villa Bardini

Don’miss this special occasion to come in Florence !

for booking and information http://www.firenzemusei.it/

from 28 to 31 May 2010, the finest florentine squares will be turned into an outdoor ice-cream shop!! The best ice-cream artisans will be coming from all over Italy. What’s the only thing you will have to do? come, taste and try to discover the secrets of Italian ice cream!

www.firenzegelatofestival.it

ingredients:

4 artichokes (1 per person).  We call “mamma” the large round artichoke that work best for stuffing, because they frequently have baby artichokes attached to their stems.

1 cup bread crumbs
Pecorino-Romano Cheese
1 tablespoon parsley, chopped
salt & freshly ground pepper to taste
8 tablespoons olive
2 cloves of garlic, sliced

1. Combine bread crumbs, grated Pecorino-Romano Cheese, parsley, salt, pepper in a medium bowl.
2. Mix together well.
3. Wash your artichokes well, remove the tough outer leaves and then cut the stem off flush so the artichoke will stand up.
4. Spread leaves of each artichoke out and push stuffing in between them
5. In a pot just large enough to fit the artichokes, 6 tablespoons of the olive oil and the artichokes. Drizzle the remaining olive oil over the top of the artichokes and add small pieces of pecorino and the garlic
6. Turn heat on to medium and cook until sizzling about 5 minutes. Add water and cover and cook until the artichokes are tender and a leaf is easily pulled out, about 30 minutes. If liquid is evaporating too quickly add a little more water.

and now……BUON APPETITO !!

originally agghiu ugghiu e pupuciddu.

If you can pronounce this name you are already half way there with this dish.  It’s extremely easy to make.  You should put as much garlic and chili peppers as you or your friends can take.

It originated as a “poor” dish in Southern Italy but it has quickly become a favorite solution for unplanned dinners among friends.You should always have the few necessary ingredients in your kitchen.

4 or more cloves of garlic, 1 or 2 red chili peppers, ½ cup of olive oil, a pinch of salt and gr.80 of grated Pecorino Romano.

While you are cooking the pasta, coarsely mince the garlic and chili peppers. Put them in a pan with the olive oil and saute’ until the garlic turns golden.  Drain the pasta when ready and immediately mix in the garlic, chili pepper and oil.  Add the salt and cheese and mix.  Enjoy, but carefully: it’s hot!