Missing Florence? Why not bring it home.

As we continue planning our next exciting trip to our local supermarket or walk around our neighborhood we think of the days when we seriously created itineraries for our Spring travel. This time of year booking airlines and planning vacations back to Florence and beyond are on our radar. During this pandemic the best we can do is zoom with friends and family or check out past episodes of Rick Steves’ Europe.

OR we can try to bring Florence into our homes….

Last April I posted on this blog some tips for virtual events that can transport us, at least in spirit to Florence.https://fondlyfromflorence.com/2020/04/25/fondly-from-virtual-florence/

Since then many others who work in the tourist industry in Florence have added virtual events that can help bring everything Florentine to you.

Elizabeth Namack, a local Florentine Art Historian and guide (and good friend) has added some innovative virtual events to her website “My Italian Treasures” https://www.myitaliantreasures.com/

I’m very excited about the Virtual Cooking classes (next on the menu Tiramisu, to lift us all up!) and Bike tours which I have registered for in the month of February. The best is there is no cost but a donation if you wish. https://www.myitaliantreasures.com/calendar/

Elaine Ruffoflo https://www.elaineruffolo.com continues to offer twice a week virtual encounters that can feature guest speakers and online course packages.

Forma Sideris is the title of Art Historian Alexandra Lawrence’s Conversations with Art section on her website https://www.exploreflorence.it/formasideris/

Speaking of Cooking….why not think of the wonderful restaurants you have visited and revisited on your trips to Florence and start creating your version of your favorite meal. Yes, as many of you know, my husband is an incredible master of all things Italian in the kitchen, but many of you can be as well.

Think of your favorite Florentine meals enjoyed this time and start creating…

The Crostini Toscana at Il Latini . Chopped liver Italian style with capers can be a version to try in your kitchen.

One of the dining rooms at Trattoria Cesarino

Trattoria Ruggero

Ribollita, the Tuscan winter soup (minestra), is on most Tuscan restaurant menus this time of year. Il Latini , Cesarino and Trattoria Ruggero have excellent versions of this dish.

The following is a recipe from Eataly, which by the way has a great shop in Florence as well.

Ribollita Recipe

Recipe courtesy of Eataly
Yield: 8 servings
1 bunch Tuscan kale, cut into 2-inch ribbons
1 head savoy cabbage, cut into 2-inch ribbons
1 bunch Swiss chard, cut into 2-inch ribbons
2 russet potatoes, peeled and diced
3 large carrots, peeled and diced
2 cups canned whole peeled tomatoes
2 zucchini, diced
1 rib celery, diced
2 leeks (white parts only), sliced
2 cloves garlic, sliced
2 cups cooked cannellini beans, half pureed
3 tablespoons extra virgin olive oil, plus more for finishing
½ teaspoon crushed red pepper flakes
1 bay leaf
Leaves of 1 sprig thyme
Fine sea salt, to taste
1 to 2 cups (2-inch) cubes stale bread
Place the olive oil, leeks, and garlic in a large pot over low heat. Cook, stirring frequently, until the leeks and garlic are soft but not browned, about 5 minutes. Add the carrots and celery, and cook, stirring frequently, until the vegetables have softened but not browned, about 8 minutes. Add the potatoes and zucchini and cook, stirring, until softened, about 8 more minutes. At this stage, add the kale, cabbage, and chard, and cook – always stirring! – until the greens are very soft, about 8 minutes. Stir in the red pepper flakes.
Add the tomatoes and their juice, squeezing the tomatoes between your fingers to break them up. Add 2 quarts of water, the bay leaf, the thyme, and all of the beans. Season to taste with salt.
Bring to a boil, and then reduce the heat to a simmer. Cook until the vegetables are very tender, about 30 minutes. Remove and discard the bay leaf.
Add the bread cubes to the soup, and simmer until the bread is breaking apart and the soup is very thick, about 10 minutes. Let the soup rest off the heat for several minutes, and then ladle into warmed bowls. Drizzle a generous amount of extra virgin olive oil over each portion before serving.
Buon appetito

And hope to see you soon in virtual Florence or better yet in Florence!!!