FRIENDS OF THE UFFIZI
Our heartfelt advice is to become a member of the non-profit
Friends of the Uffizi Association. The Association
supports the Florence art scene by sponsoring important publication,
exhibition, acquisition and restoration projects. With an
annual (January to December) donation, the fantastic privileges
that members enjoy include free, unlimited access to Florences
most important museums including the Uffizi, Accademia, Bargello,
Pitti, Boboli gardens and more. Not only that, members may
skip any line, showing their membership card directly at the
museum entrance to gain immediate access (the Family membership
allows two adults and two children to use this plan at the
Members are also offered exclusive guided visits, invitations
to exhibits and cultural events and reduced price tickets
for concerts and performances in the most important theatres
of Florence. There are different ways to join.
Memberships include: Individual - valid for one adult (EUR
60.00), Family - two adults and two children under 18 years
old (EUR 100.00), Young - under 26 years old (EUR 25.00).
Find further information or join online at www.amicidegliuffizi.com.
Associazione Amici degli Uffizi (onlus), Via Lorenzo il Magnifico
1, Firenze. Tel. 055-4794422.
YOUR FRIEND IN THE MEDICAL BUSINESS
New on the Florence scene: easy, insider access to the sometimes
convoluted Italian medical care system. Both short and long-term
visitors to Florence should look into Navigate. We recently
approached Meaghan Cussen, Director of Business Development
at Navigate Health International for more information.
Navigate Health Internationals Florence Medical Assistance
is a service providing coordinated access to medical care
for internationals living in or visiting Florence and the
nearby Tuscan countryside. This service, with its high level
of in-person client assistance, is the first of its kind in
the travel industry. The Medical Director and CEO, Kevin M.
Ban, MD, has been working in Tuscany for the last five years
as the Director of the Tuscan Emergency Medical Initiative,
a collaboration among Harvard Medical Faculty Physicians,
the three university hospitals in Tuscany, and the Tuscan
regional government. He is currently serving as Director of
the Meyer Pediatric Trauma Center in Florence, in addition
to continuing his role as Assistant Clinical Professor at
Harvard Medical School.
According to Dr. Ban, "Throughout my stay in Tuscany,
I have witnessed a disconnect between the Italian health care
system and the non-Italian-speaking patient. While medical
care in Italy is quite good, the health care system is complex
and difficult to navigate for the non-Italian. This, along
with language and cultural barriers, often leads to variable
care provided to the English-speaking patient. My hope is
to help internationals living in or traveling through Tuscany
to find the superior care that exists in this region."
While there are other travel insurance and high-end concierge
medical service companies that offer medical assistance for
travelers via telephone, Navigate is the first company to
offer in-person, concierge-level coordinated care to international
travelers. Navigate's doctors all work within the Italian
system, speak the language, and understand Italian medical
culture and practices. And the team is led by an American
physician. Navigate's expertise in both the Italian and American
health care systems is the key to its service. They offer
a variety of membership plans for students, travelers, and
foreign residents of Tuscany. Clients with pre-existing medical
conditions, or who plan to stay in Florence for longer periods
of time, are encouraged to schedule an introductory meeting
with Navigates Medical Director to review relevant medical
history. For more information, or to enroll in the service,
visit www.Navigate-Italy.com or contact Meaghan Cussen at
(USA) 866-377-3848 or (Italy) 055-462-7276 or (Email) firstname.lastname@example.org.
READERS REVIEW RESTAURANTS
We invite your comments for our Readers Review Restaurants
section. Use this forum to spread the word about restaurants
that merit recognition for their great food and good service.
The contents will reflect our readers points of view
(though we reserve the right to agree or disagree). Send your
input to email@example.com.
Dear P & F,
I just had one of my most memorably delicious, and most typically
traditional Tuscan meals at Trattoria Sagginale near Borgo
San Lorenzo in the Mugello area. For about 20 euros a person
(we spent 103 euros for lunch for 5 pp.) we enjoyed a feast
of antipasti misti, two types of stuffed pasta (ravioli and
tortelli), water, wine and coffee.
The mixed antipasto (which we wisely ordered only 3 portions
of) featured highest quality salumi including finocchiona,
prosciutto, salame, lardo and flavorful preserved vegetables
(artichokes, garlic and sun dried tomatoes) , plus mushroom
crostini, tomato bruschetta and liver pate crostini.
We brazenly ordered two types of pasta, in portions for 5
(way too much, in the end). The homemade ravioli stuffed with
fresh ricotta and spinach were pillowy soft and fluffy, with
rich, delicate burro e salvia sauce. The tortelli
di patate, a local specialty stuffed with flavorful mashed
potato filling, were also high and served with
lots of meaty ragu.
The trattoria style is casual, filled with locals. Go easy
on the ording
we didnt make it anywhere near the
great smelling, grilled meat secondi. All foods
are brought out on platters, to pass around the table family-style.
Trattoria Sagginale, Via Belvedere 23, Loc. Sagginale (about
3 kilometers from Borgo San Lorenzo).Tel. 055 8490130 . Closed
Suzanne suggests: Il Santo Bevitore on Via di Santo Spirito
in the Oltrarno neighborhood. After a couple of recent visits,
Suzanne wants to suggest a great, contemporary dining option,
in the slightly more off-beat neighboorhood across the
Arno. Located on Via Santo Spirito, near the Ponte Carraia,
Il Santo Bevitore offers delicious food, a charming atmosphere
and a superb price to quality balance. Almost always busy
(at lunch with local workers, at dinner with locals and vistors),
you will find a great list of wines to accompany your meal.
Il Santo Bevitore on Via di Santo Spirito 64 red, Florence,
Tel: 055 211264.
CORRI LA VITA - RUN FOR LIFE A beautiful Tuscan September
day, hundreds of volunteers and fabulous sponsors, the generosity
of thousands and a brilliant surge of good will from the 12,000
participants all came together to make this years Corri
La Vita a huge success. Over 230,000 euros were gathered between
sign-ups, donations, and the vintage Bulgari jewelry auction.
Our friends and clients Inky and Dave Amoroso, Victoria Belco
and Anjela and Ted Guarello come through once again with generous
and heartfelt donations to the cause. Becoming involved in
local charitable events is one wonderful way to enter into
the Florentine lifestyle with grace. Although Ted and Anjela
have just now returned to the States, the letter and photo
below, they let us know that Corri La Vita and Florence are
still carried strong in their souls.
Hello Suzanne and Sandra,
I hope the marathon and fundraiser went well. We thought about
you all Sunday, wishing we were there. However we did have
a nice day and although the picture of Max, Theo, Anjela and
I is not overlooking Firenze, this view is pretty good overlooking
Hollywood and downtown Los Angeles. We all love the new color
of the shirts and will probably wear them on most of our walks.
RECIPE OF THE MONTH
Coniglio allEtrusca, Etruscan-style Rabbit Serves 4-6
This recipe uses ingredients available to the Etruscans, centuries
before Columbus brought foods such as tomatoes and potatoes
which eventually became staples of Italian cuisine. Thus,
this stew is made without either tomatoes or potatoes, so
often basic ingredients used for such a dish. Rabbit is the
most authentic meat used in this recipe, however if you choose,
chicken is a suitable substitute.
extra virgin olive oil
1 rabbit or chicken cut into pieces
½ cup flour for dredging the meat pieces
Freshly ground pepper
1 carrot, diced
1 onion, diced
1 stalk celery, diced
1 cup red wine, Chianti if you have it
4-5 fresh laurel or bay leaves
1 cup olives, you choose which kind
Dredge the meat in flour and brown in olive oil, sprinkling
with salt and pepper. Remove browned meat from pan and set
aside. In the same pan, sauté chopped carrot, onion
and celery until lightly browned. Return meat to pan, add
wine, bay leaves and olives. Cover and simmer until meat is
cooked through, approx 20 minutes. Add a little water to pan
if necessary during cooking so it remains juicy. Adjust salt
and pepper to taste.
Recipe provided by Sahna Wicks of A Tuscan Welcome Catering