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.
Wonderful images, although I am afraid that escaping and hiding in those places, without appropriate clothes and equipment must have been an ordeal. Â To survive it, was a miracle!
Is it absolutely necessary, for whatever reason, to take up ½ûÂþÌìÌà residency in March or could you wait for a while? It all sounds very complicated and I do not see too many benefits under the circumstances.
Thank you for the link. I understand that this was the way al kinds of breads were prepared before te more modern forms of "levito" took over. In San Francisco, a French baker called Boudin created the sourdough during the Gold Rush as miners craved for fresh bread and there were very few ingredients available in the area. Goodd luck with the course!
Oh, yummy! I wish I was there! I cannot stop eating sourdough bread whenever I go to San Francisco. I understand that the ½ûÂþÌìÌà pastamadre is not as sour as its American counterpart.Â
Thank you, Fillide. A very interesting blog and the information is fair and neutral. I would go one step further and I would say that ½ûÂþÌìÌÃs not only mistrust their politicians, I think that they are starting to treat them with contempt.Â
They have been regular clients for many years... As you said, this may make a big difference. They had the wood delivered in three lots of 25 quintale each within a few days. Simply delivered and left in a pile outside. They have to carry it inside and store it. Quite a job! But then, they are used to that...
Our neighbours have had 75 quintale delivered this year. They showed it to me and it looks like a lot; however, they said that they use that amount every year. They have paid 8.50 euro a quintale and they said that it was first class and that you can get cheaper, but there was a big difference in quality...Â
Yes, SIr TK, I agree with you, a forum is as good as its members are. We do have a small section of membership who do love to destroy for the pleasure of it. Vandals, I would call them. They used to infuriate me, but old age creeping is making me more tolerant. So most of the time I ignore them. I think that I would even praise them if they say or do something constructive... Perhaps, we should treat them like juveniles... As for Sprostoni, I think that she will be back....
Comments posted
Wonderful images, although I am afraid that escaping and hiding in those places, without appropriate clothes and equipment must have been an ordeal. Â To survive it, was a miracle!
Hi, Jared and welcome!
Is it absolutely necessary, for whatever reason, to take up ½ûÂþÌìÌà residency in March or could you wait for a while? It all sounds very complicated and I do not see too many benefits under the circumstances.
Thank you for the link. I understand that this was the way al kinds of breads were prepared before te more modern forms of "levito" took over. In San Francisco, a French baker called Boudin created the sourdough during the Gold Rush as miners craved for fresh bread and there were very few ingredients available in the area. Goodd luck with the course!
Oh, yummy! I wish I was there! I cannot stop eating sourdough bread whenever I go to San Francisco. I understand that the ½ûÂþÌìÌà pastamadre is not as sour as its American counterpart.Â
Very interesting as well, Ram. Thanks.
Thank you, Fillide. A very interesting blog and the information is fair and neutral. I would go one step further and I would say that ½ûÂþÌìÌÃs not only mistrust their politicians, I think that they are starting to treat them with contempt.Â
They have been regular clients for many years... As you said, this may make a big difference. They had the wood delivered in three lots of 25 quintale each within a few days. Simply delivered and left in a pile outside. They have to carry it inside and store it. Quite a job! But then, they are used to that...
Our neighbours have had 75 quintale delivered this year. They showed it to me and it looks like a lot; however, they said that they use that amount every year. They have paid 8.50 euro a quintale and they said that it was first class and that you can get cheaper, but there was a big difference in quality...Â
Yes, SIr TK, I agree with you, a forum is as good as its members are. We do have a small section of membership who do love to destroy for the pleasure of it. Vandals, I would call them. They used to infuriate me, but old age creeping is making me more tolerant. So most of the time I ignore them. I think that I would even praise them if they say or do something constructive... Perhaps, we should treat them like juveniles... As for Sprostoni, I think that she will be back....