I thought it was like a Carnival party, but it’s more about music and DJs. It’s one of the few parties based in Florence, where you really can enjoy happy people, great DJs and whole day far from the regular city parties.
Let’s finish with the line up!
And the location, of course!
Let me say it has been an heavy day, but I wish to be still there… Dancing and listening to some great electro music #summerIsAlwaysOn
I was hanging around, just off the office, so why don’t have a great beer-time in one of the best Irish pub of the city?
Here we go: Lion’s Fountain is its name and it’s located exactly in the centre, in San Pier Maggiore square.
Here you are its famous ‘fountain’:
As you can see from these pictures, it’s one of the most international place because thanks to its position, its special beers and above all to the fact that it’s possible to watch Football matches, it has become very popular among the foreign students who live in the city.
All the football supporters always go there.. before, during or after the matches, and this is its great fortune.
Moreover, you can also choose to have a delicious brunch:
Their motto? #beLions !
If you have the chance, enjoy Lions of Florence!
Good morning! It’s my last day off after my vacation, and I’m in Naples, hence nothing’s better than celebrate with a good lunch with freshly made pasta with seafood (it is very common in this city to eat seafood on Sundays).
I’m going to describe you each step for cooking a great pasta with seafood, or more exactly ‘vermicelli by De Cecco‘ with venus clams, swordrazors and hardclams.
Enjoy this recipe!
Step 1 – everything you need is: little tomatoes (The perfect ones are ‘datterini‘) and a few persil, garlic and little chili peppers, vermicelli pasta and seafood:
Step 2: while preparing the above-listed ingredients in a pan, you can put some water to boil in a pot.
Put the seafood, with a little salt, garlic, persil and tomatoes in a pan and let them cook for some minutes until their shells open: this means they’re are ready to be eaten.
Step 3: mix the seafood in order to have a colorful and flavored result. In the meantime, as soon as you can see the boiling water, you can add some salt in the pot and then add Vermicelli:
…you need to know a little secret: everytime you cook pasta, you have always to let it cook in its water for less minutes than it’s written in their packaging, and then cook it for the remaining munutes in the dressing you chose.
In this case, thanks to this step, you could cook pasta for some more minutes together in the pan with seafood.
It happens when you’re back in those place where you have lived, and you find all those products that are so genuine, nothing but ‘bio’ or ‘organic’ or ‘eco-something’…just so natural
Let’s start from fried figs, they used to be one of the top dessert for our grandparents, and fortunately they’re still prepared and used by families:
Those are the popular red peppers: traditionally, they’re put at the sun because they need to get dry. Then, the dried peppers can be used to have a sort of peppers-powder to dress pasta or prepare fried peppers:
And here you are a typical kind of pear named ‘pera signora‘ (in English it would be Miss Pear 😁) that is becoming even more important for its uniqueness:
Pera Signora is part of Slow Food project, see here for more details
And this is a very giant bread made in Calabria – I think a family of 4/5 people can survive for a month also if eating only it:
Finally, it is worth to mention pasta – more exactly it’s ‘rigatoni‘ with bacon and eggs, or white-Amatriciana, and a little dessert made of choco-profiterols:
If these pictures male you drool and you got hungry, well… enjoy your meal 😁