Un vero e proprio live, su CD e DVD, che riproduce i suoni e le immagini di un concerto al teatro Saschall di Firenze, uno di quelli che si tengono ogni anno durante la manifestazione Irlanda in festa. Un rito annuale che torna regolarmente attorno al 17 marzo, giorno di San Patrizio. La seguente pubblicazione nasce dal desiderio di raccogliere la testimonianza unica di un evento dalla cornice irripetibile e cogliere loccasione per rendere omaggio a un nostro illustre antenato: San Frediano, lo stesso che lasciò il proprio nome al quartiere più famoso al mondo. Quel San Frediano che pochi sanno esser venuto in Toscana dallIrlanda nel sesto secolo. A book with accompanying CD and a DVD reproducing the images and sounds of a concert at Saschall in Florence, one held every year during Irlanda in Festa, to celebrate the feast day of St. Patrick on March 17th. The festival is also used to commemorate Italy's illustrious progenitor: San Frediano, who gave his name to the most famous Florentine quarter in the world and came to Tuscany from Ireland in the sixth century. Testi in italiano e inglese / Italian and English texts.

San Frediano: Un Irlandese a Firenze / An Irishman in Florence (NOTE DI TOSCANA) (English and Italian Edition)

Arts & Photography

Trail, Whisky

Music

Edizioni Polistampa

This work presents numerous anecdotes and interesting stories about little-known aspects of Florentine artists and monuments, including the origins of Florence and its name, the sculpture of Giotto's dog on the bell tower, England's unpaid debt to Florence, a map of Florence two hundred years ago, and many other curiosities. Italian text.

Firenze segreta: Curiosità, fatti divertenti, notizie interessanti, aneddoti e verità nascoste sui più grandi artisti e monumenti di Firenze antica (Toscani Super DOC) (Italian Edition)

History

Cenci, Giuliano

Europe

Everyone knows Pinocchio, but few know his story. Not the one about how he was transformed from a block of wood into a little boy after an adventure or two, but of his creation by the Florentine journalist Carlo Lorenzini. Under the pen name of Collodi, Lorenzini wrote the future masterpiece in installments for a local children's review between 1881 and 1883. Young and old alike can now discover the original Pinocchio, reedited as it appeared with its simple original illustrations, and rediscover the story that has delighted generations. Italian text.

Le avventure di Pinocchio: Illustrate con le grafiche dell'edizione originale dal Giornale per i Bambini 1881-1883 (Children's Corner) (Italian Edition)

Children's Books

COLLODI, CARLO

Literature & Fiction

Il giornalino di Gian Burrasca (Childrens Corner)

VAMBA

Humor & Satire

English summary: The Artusi is the most famous and widely-read of all Italian cookbooks, with 790 recipes from the kitchens of mothers and grandmothers that have inspired the country's great cooks for over a century. This new edition is true to the original, first published in 1891. Italian text. Italian description: Con le sue 790 ricette, raccolte dall'autore con scrupolo e passione nel giro dei lunghi anni e innumerevoli viaggi, l'Artusi è il libro più famoso e letto sulla cucina italiana, quello da cui tutti i grandi cuochi dell'ultimo secolo hanno tratto ispirazioni e suggerimenti. Un manuale adatto al cuoco esperto così come al principiante, che esalta l'arte del mangiar bene e ispira la cucina delle famiglie italiane da più di un secolo. Un'edizione nuova nella veste ma fedele in tutto e per tutto a quella originale del 1891, pensata per rendere omaggio al padre fondatore della sana cucina di casa nostra, quella della nonna e della mamma, per consegnarla nelle mani delle nuove generazioni. Presentazione di Paolo Piazzesi

La scienza in cucina e l'arte di mangiar bene (Il Segnalibro) (Italian Edition)

Cookbooks, Food & Wine

Pellegrino, Artusi

Regional & International

English description: 280 recipes between tradition and innovation, each one tested, described in detail, combined with advice and solutions, and commentaries sure to bring a smile to the most epicurean of gourmets, even the great Pellegrino, father of Italian gastronomy. From antipasti to sorbets, without forgetting risottos, pasta dishes, vegetables, frittatas and meats, page after page perpetuates with elegance the wisdom and experience of culinary science and art.  Italian description: 280 ricette fra tradizione e innovazione, provate una per una, descritte passo per passo e garantite nel risultato, corredate di consigli e soluzioni, impreziosite da briosi commenti e frizzanti chiose che strapperanno certamente un sorriso compiaciuto al grande Pellegrino il quale, nell'Empireo dei Grandi Cuochi, nello stile gastronomico delle ricette come nel modo di porgerle riconoscera la propria genuina matrice coniugata al gusto contemporaneo. Dagli antipasti al sorbetto, passando per primi asciutti e minestre, senza dimenticare risi, risotti e zuppe, secondi piatti di carne e pesce, contorni di verdure, frittate e tortini, dolci e dessert, pagina dopo pagina si compone una snella ma doviziosa enciclopedia della buona tavola che perpetua con eleganza, nei nostri giorni distratti e frettolosi, la saggezza e l'esperienza de La scienza in Cucina e l'arte di mangiar bene . Per chiudere in bellezza, una selezione delle piu invitanti ricette dell'illustre avo Pellegrino getta un ponte fra ieri e oggi, a dimostrare che il tempo non passa mai, sulla tavola degli Artusi. Un viaggio gustoso fra le mille delizie di una cucina sapiente e semplice al tempo stesso, una scorpacciata di personaggi, luoghi, scorci di Firenze, condita col sale della memoria. Un ricettario tutto da leggere, un grande libro da assaporarea

A tavola con gli Artusi: 120 anni dopo. La scienza in cucina e l'arte di mangiar bene. I migliori piatti abbinati a divagazioni e aneddoti di vita fiorentina (Italian Edition)

Artusi Luciano Artusi Ricciardo

Family recipes that have been handed down through the generations are a priceless heritage. This is particularly true in Tuscany, where the tradition of good home-made cuisine is so strong that family recipes are still used even in restaurants and trattorie . The beauty of home-made recipes is that they always add something more to the standard preparation: a touch of imagination, an inspired variant, a brilliant touch that makes a good dish even better. And so Fabrizio Baroni, a physicist with a penchant for gastronomy, decided to transcribe the recipes of his grandmother Giovannina, and has brought them together in this book which, among its other merits, has the virtue of simplicity. Indeed, since essentiality and humble thrift are innate to Tuscan cooking, it is fitting that the recipes too should be explained in a short and simple manner, rather than being long-winded and wordy. It is the same approach used by the great Pellegrino Artusi in his time: immediately comprehensible to all. Tuscan tradition combined with Granny Giovannina's superb ideas have served us up over a hundred mouth-watering recipes! 1st edition: July 2012 1st reprint: January 2013 1st English edition: September 2013

Granny’s Recipes: 145 wholesome traditional Tuscan dishes to relish all year round (Toscani Super DOC) (Italian Edition)

Baroni, Fabrizio

Special Diet

Born near Florence in the Thirties in an ancient family, Nicoletta is destined to lead a life full of turns and unexpected events, sometimes happy, sometimes tragic, to travel the world, to get to know famous people. Her history crosses the Second World War, the post-war and the loss of many privileges, a first marriage ended with the untimely death of her husband Charles and a second one with the American Craig, different but equally unforgettable. In the succession of happy moments and times of deep suffering, one thing persists: the love for painting, an instinctive and original landscape painting that will offer her a unique experience and lead her to success. The author, who now lives in the U.S., looks back to her past with clarity and sense of narrative, starting from her own experience to depict the great events that changed the world, managing to write an authentic, beautiful page of history.

Ombre e luci di una vita (Diari e memorie) (Italian Edition)

Unknown, Author

Biographies & Memoirs

Many wholesome and thrifty recipes, passed down from mother to daughter, written in a joyful, unpretentious style, without embellishments - they are a gift that keeps on giving. From starters to desserts, following the flow of the seasons, in the fields and the vegetable garden. Enjoy the tasty gifts of nature, exalted by the "green gold" of Volmiano, which, in addition to its well-known gastronomic virtues, is also revealed to be a wonderful secret ingredient for health and beauty. Drawings by Paolo Fiumi, translation by Diana Torrigiani Malaspina. Italian edition

Nature on the Table: Fattoria di Volmiano: recipes and secrets (I naturini)

Gondi Citernesi, Vittoria

Gathering herbs could be considered the first, most basic and most useful act of human being. If you want to use wild flora in your dishes, you can't avoid learning about the different kinds of plants, their environment and the best way of using them, following the gastronomic Italian tradition. This book provides valuable information on gathering places and herbal recipes, but above all, thanks to a meticulous classification, a detailed inventory of wild plants made of over 100 illustrated records.

Le erbe in tavola: Piante selvatiche d’uso alimentare (La Cuccagna) (Italian Edition)

Crafts, Hobbies & Home

Papini, Andrea

Gardening & Landscape Design

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