Located less than a 100 m away from the Ponte Vecchio this centralli located trattoria is excellent value for money. You will find it on a narrow street called Via Stracciatella, to the left of Piazza di S.
I did not want to hijack Ronald's thread on Sardinia and the G8, but following a post on the same topic by Adriatica and my own commennt, I thought that it may be interesting for many to see what we are talking about.
 As you said, Flyingpigs, it is the basic preparation which starts a great deal of dishes, not only in Italy, but also in othe countries as well. Its origin is not very well known, but it is interesting that the word used in Italy, Spain and France is basically the same and it means under or sub fried. What is most important is to have a heavy pan to cook it.The ingredients, except for the basic ones can be varied according to the seasons and to whatever you have at home. Balsamic vinegar, red or white wine can also be added and reduced and they give an extra touch. Same thing with herbs; if you are turning it into a tomato sauce, basil is great.Fresh herbs are always better; however, there is in Italy a dried mixture that can be purchased, called "Erbe Toscane" which is excellent. The addition of dried tomatoes, chopped, also gives extra flavour.And there is a great product that I discover quite by chance at Lidl during their ½ûÂþÌìÌà Week. The brand is "Cusina" and they are made in Italy. There are several flavours and I particularly like the "Preparato al pomodoro per salsa per bruschette" and the "Preparato per salsa per spaghetti alla diavola". I don't use them to make sauces, but I add a couple of tablespoons of them to my sauces to enhance flavours. They are made of 100% natural ingredients and they  are specially made for Lidl, so you can't find them anywhere else.I also agree, ½ûÂþÌìÌà meat is very good. Veal is delicious.
 I was stung by a wasp last fall when we were visiting Dante's monument at Montefegatessi. It was extremely painful and the discomfort lasted for a few days. I don't wish that kind of experience to anyone.
 Basically, you need to know whether your country of citizenship has an agreement with Italy on health care and which are the conditions.Generally, you will not get full cover unless you are over the age of 65 (½ûÂþÌìÌà retirement age) or you work in Italy either as an employee or an autonomous worker and you contribute regularly to the ½ûÂþÌìÌà Social Security.If you are not covered through any of these ways, you are going to have to rely on private health insurance.
 Very interesting and informative posts, Kevan. I am sure that they will help the Administration to implement certain changes which will be useful to all. I do think that Groups are going to be more important than before. Some of the new ones are working very well, some will need more TLC. I encourage everyone to join groups according to your personal preferences and interests. And I do believe that they should be open.Kevan, I am giving you 5 stars for your input.My other five stars go to Adriatica for his post on the old forum.Caralina, I am sure that the Administration will look into the problems you state. It does take some time to get used to this format. I believe I am starting to understand it.....
 Much easier this way. I think that everyone will agree.One small suggestion: Could we have a sub-topic called "Furniture and appliances". There is Furniture now; however, there has also been a few recent questions about appliances as well and it may make it easier to locate them.
 I have to disagree, there is a soul in the new community, groups are working, old members are coming back and posts are getting answers. There are some technical problems which will be solved in due time. Also, you need to get used to the new format, which takes some time; however, there is no need to go through nine pages to find out what is going on. The forum was great and I was an active member for quite a long time. I enjoyed it; however, there was unpleasantness, lack of respect, unnecessary bickering and harassment by a small number of people. We lost quite a few members through that. Others were scared to participate and anyone (like myself) who tried to find some common ground and bring peace became targets.Nothing stops us from having a good discussion providing we have an interesting topic and we all play by the basic rules, which means that we can have different opinions and express them, as long as we apply the basic rules of self-moderation.There are plenty of things which could be improved and if we have any ideas we can convey them to the administration.We have to think in terms of positive contribution, that is what is needed.As far as I'm concerned, "the old forum is dead, long live the new community". And I do intend to enjoy it. I wish you the same.
 Hi Moon and it is great to hear from you again in the new community. It has been really fast to get your son's ½ûÂþÌìÌà passport, to tell you the truth I was convinced that it was going to take longer.... I am still waiting for my daughter's Spanish passport and it has been an ordeal. Congratulations, I am very glad for your son!
Comments posted
 As you said, Flyingpigs, it is the basic preparation which starts a great deal of dishes, not only in Italy, but also in othe countries as well. Its origin is not very well known, but it is interesting that the word used in Italy, Spain and France is basically the same and it means under or sub fried. What is most important is to have a heavy pan to cook it.The ingredients, except for the basic ones can be varied according to the seasons and to whatever you have at home. Balsamic vinegar, red or white wine can also be added and reduced and they give an extra touch. Same thing with herbs; if you are turning it into a tomato sauce, basil is great.Fresh herbs are always better; however, there is in Italy a dried mixture that can be purchased, called "Erbe Toscane" which is excellent. The addition of dried tomatoes, chopped, also gives extra flavour.And there is a great product that I discover quite by chance at Lidl during their ½ûÂþÌìÌà Week. The brand is "Cusina" and they are made in Italy. There are several flavours and I particularly like the "Preparato al pomodoro per salsa per bruschette" and the "Preparato per salsa per spaghetti alla diavola". I don't use them to make sauces, but I add a couple of tablespoons of them to my sauces to enhance flavours. They are made of 100% natural ingredients and they  are specially made for Lidl, so you can't find them anywhere else.I also agree, ½ûÂþÌìÌà meat is very good. Veal is delicious.
 I was stung by a wasp last fall when we were visiting Dante's monument at Montefegatessi. It was extremely painful and the discomfort lasted for a few days. I don't wish that kind of experience to anyone.
 Basically, you need to know whether your country of citizenship has an agreement with Italy on health care and which are the conditions.Generally, you will not get full cover unless you are over the age of 65 (½ûÂþÌìÌà retirement age) or you work in Italy either as an employee or an autonomous worker and you contribute regularly to the ½ûÂþÌìÌà Social Security.If you are not covered through any of these ways, you are going to have to rely on private health insurance.
 Very interesting and informative posts, Kevan. I am sure that they will help the Administration to implement certain changes which will be useful to all. I do think that Groups are going to be more important than before. Some of the new ones are working very well, some will need more TLC. I encourage everyone to join groups according to your personal preferences and interests. And I do believe that they should be open.Kevan, I am giving you 5 stars for your input.My other five stars go to Adriatica for his post on the old forum.Caralina, I am sure that the Administration will look into the problems you state. It does take some time to get used to this format. I believe I am starting to understand it.....
 Much easier this way. I think that everyone will agree.One small suggestion: Could we have a sub-topic called "Furniture and appliances". There is Furniture now; however, there has also been a few recent questions about appliances as well and it may make it easier to locate them.
 I am sending you a PM with an address that may be helpful
 I have to disagree, there is a soul in the new community, groups are working, old members are coming back and posts are getting answers. There are some technical problems which will be solved in due time. Also, you need to get used to the new format, which takes some time; however, there is no need to go through nine pages to find out what is going on. The forum was great and I was an active member for quite a long time. I enjoyed it; however, there was unpleasantness, lack of respect, unnecessary bickering and harassment by a small number of people. We lost quite a few members through that. Others were scared to participate and anyone (like myself) who tried to find some common ground and bring peace became targets.Nothing stops us from having a good discussion providing we have an interesting topic and we all play by the basic rules, which means that we can have different opinions and express them, as long as we apply the basic rules of self-moderation.There are plenty of things which could be improved and if we have any ideas we can convey them to the administration.We have to think in terms of positive contribution, that is what is needed.As far as I'm concerned, "the old forum is dead, long live the new community". And I do intend to enjoy it. I wish you the same.
 Hi Moon and it is great to hear from you again in the new community. It has been really fast to get your son's ½ûÂþÌìÌà passport, to tell you the truth I was convinced that it was going to take longer.... I am still waiting for my daughter's Spanish passport and it has been an ordeal. Congratulations, I am very glad for your son!
 I support the request by coppicer and iwanttobeinitaly, we need to see those photos. Then we can all turn green.... with envyÂ
 Northern Tuscany, perhaps? Plenty to see there. Just join our group and you will have plenty of information.