½ûÂþÌìÌÃ

A brilliant commercial idea, but nothing can beat fresh pasta and home-made sauce. It is not difficult or time consuming to make something like fresh tagliatelle with just some cream, smoked salmon and capers.... Delicious and it only takes about 5 minutes once the water is boiling. 

Sarah and Mark, as far as I know, they distribute them on a regular basis each year. My always thoughtful neighbour kept a copy for us as we were absent at the time; however, you can contact them through email: info@seat.it or through a "numero verde" 800 011411 or Fax 800 011412. You can also consult the service through Internet:

 Hi Montana,The way I do it is to go to:Then I look for "Search" at the top and I enter the key words for what I am looking for. In this case, it would be "health card". I have the advantage of remembering some of those old threads which interested me and this makes it easier, but you should get a few to have a look through. You have a choice between threads and individual posts. It is easier to go through threads first.Happy hunting!

 Thank you Gromit, but I can assure you that I am not a "living encyclopaedia". I only had to look at the front pages of my Lucca telephone book. I believe that with a foreign mobile you should dial 039 first but I have not tried it and I am noy currently in Italy.

 I agree with alan h. If you are not a permanent resident you have to pay ICI. If you have problems dealing with the Comune in ½ûÂþÌìÌÃ, perhaps you could find a local "commercialista" who could help.

I rescued this recipe I gave in the old forum as an example of how different "soffrittos" and "ragùs" can give us a variety of tastes and flavours.I told you at the time that during our last trip to Italy I bought in Barga (LU), at a small shop that sells local products on the main street coming straight from the gate at the parking, a couple of packets of chestnut tagliatelle. I served them with a duck and orange ragù; which I concocted myself; inspired in a traditional Tuscan dish which apparently is the original source for the French "Canard à l'orange". The Tuscans say that this dish was taken to France by the chefs who accompanied Catherine of Medici and this makes a link with what I said before regarding the ½ûÂþÌìÌà influence in French classical cooking.I have organised the recipe a bit better now, so here is the revamped version1.- The day before I cooked 1 1/2 ducks in a Slow Cooker (Crockpot) leaving them whole and only adding salt and pepper, 1/2 cup of white wine, 1 teaspoon Tuscan Herbs Mixture, the juice of 1 orange and a few slices of another orange. I did this for 8 hours and I left the pieces to cool down in the crockpot. If you do not own a slow cooker, you can do the same with a heavy saucepan using a simmering temperature. Allow to cool in the pot.2.- Next day, I sauteed in a bit of olive oil the following:1 onion finely chopped2 stalks celery finely chopped2 carrots finely choppedOnce cooked until they become transparent, I added about two tablespoons of grated orange peel, 1 little container of glazed orange and lemon peels, 1/2 cup white wine, a small glass of "grappa", 1/2 cup orange juice and allowed all liquids to reduce and evaporate  I added then the duck meat, without skins, chopped and allowed the whole pot to cook for a few more minutes to blend flavours.I served it with the chestnut tagliatelli and a bit of freshly grated Parmesan cheese on the side, for those who cannot eat pasta without cheese. (I prefer this dish without the cheese.....)It is a delicious combination where the traditional tomato sauce is absent and a more delicate one, perfect to accompany chestnut based pasta.Enjoy! 

 Great idea Russ, succulents need very little attention and they look great in a rock garden. Kalanchoes are easy to find in Italy (I've bought some) and they come in a great variety of colours. Other plants worth exploring will be the Australian natives which are becoming increasingly popular throughout Europe. They are very tough and provide variety and colour. Grevilleas, Leptospermum, Banksias, Callistemons.... are just some names to look for.

Penny, there has been a change in the laws as from 2007; however, this should affect new applicants only. I remembered reading something about it a couple of years ago and I found this thread in the old forum with interesting information:I hope that it will help you. Please let us know how you go.

Hi, we have stayed at several ½ûÂþÌìÌà hotels following the useful information that you can find in this site:You can also find restaurants which also accept the dogs.Our experience has always been excellent; however, you must book ahead and let them know that you are bringing an animal. Also, our dog is small, extremely well behaved and used to travel and to stay at hotels. Better than some guests 

 It may be a silly idea, but something came to mind after reading that the slug pellets are working An organic way of controlling slugs is using a small container with beer. The slugs seem to be attracted to them and they die. Perhaps it also works on the little monsters and it is not poisonous. It also gives you a legitimate reason to have an extra beer... or two