by Maria Grazia Maramotti – Poetess Pure Ruby   Freed from hair clips… the wind promises your hair if you defreeze your mystery, woman, and...

Ginger and Lemon butter cookies

Were you waiting winter Sundays too to tea-date your favourite book? These melt in your mouth cookies are perfect to accompany your readings with their delicate tang before dissolving in your tea in a cloud of butter...Sieve all the ingredients and put them in a metal bowl with the butter - cut into small cubes. Put everything in the fridge, together with a wide metal spatula. When everything is cold, work the ingredients gently with the spatula until they form fine crumbs, which will eventually unite into a dough. Put the dough in the fridge until it's very firm, roll it and cut the cookies out. Bake at 160 Celsius until the edges start getting golden. Allow the cookies to cool on tissue paper.

Florence food and sustainability A hands on experience

“We learned so much about Florentine cuisine and the food systems in Italy, how food travels from the field to our forks. Most importantly, we fostered new lifelong relationships with a handful of wonderful people we met throughout the week!”. A great opportunity for engaging with local community for Jason, Brianna and Maureen, three young American undergraduate students, enrolled in the “Sustainable Food & Environmental Systems Program” offered by the International Studies Institute at Palazzo Rucellai: a full week of hands-on experience where the 16 program participants have worked side by side, instructed and supervised by local vendors, coordinators, and chef. Partners included CFT Transportation and Logistics, Caritas Soup Kitchen, S. Ambrogio market, La Bottega della Frutta grocery shop, as well as the restaurants La Spada, Buca Lapi and Centopoveri.

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