 All about FLORENCE, Italy - Touristic informations, Foods & Events |
Florence
Founded by the Romans in the first century B.C., Florence began its rebirth after the decadence of the barbaric ages, in the Carolingian period, and reached its highest pinnacles of civilization between the 11th and 15th centuries, as a free city, balancing the authority of the Emperors with that of the Popes, overcoming the unfortunate internal dispute between Guelfs and Ghibellines. In the 15th century, it came under the rule of the Medici family, who later became the Grand Dukes of Tuscany.
This in fact was the period when the city was at the height of its glory in art and culture, in politics and economic power. The Grand Duchy of the Medicis was succeeded, in the 18th century, by that of the House of Lorraine, when in 1860 Tuscany became part of the Kingdom of Italy of which Florence was the capital from 1865 to 1871. In this century, the city has once more taken up its role as an important centre for culture and the arts.
Florence contains an exceptional artistic patrimony, glorious testimony to its secular civilization. Cimabue and Giotto, the fathers of Italian painting, lived here, along with Arnolfo and Andrea Pisano, reformists of architecture and sculpture; Brunelleschi, Donatello and Masaccio, founders of the Renaissance; Ghiberti and the Della Robbia; Filippo Lippi and l'Angelico; Botticelli and Paolo Uccello; the universal geniuses Leonardo da Vinci and Michelangelo. Their works, along with those of many generations of artists up to the masters of the present century, are gathered in the city's many museums.
In Florence, thanks to Dante, the Italian language was born; with Petrarch and Boccaccio literary studies were affirmed; with Humanism the philosophy and values of classical civilization were revived; with Machiavelli modern political science was born; with Guicciardini, historical prose; and with Galileo, modern experimental science.
Up to the time of Charlemagne, Florence was a university town. Today it includes many specialized institutes and is an international cultural center. Academies, art schools, scientific institutes and cultural centers all contribute to the city's intense activity.
The economy of Florence is based mainly on the services sector, as the city is an important commercial centre. The traditional centuries-old banking and financial sector continues to flourish.
Tourism and crafts (jewelry, embroidery, footwear, leatherwork, ceramics, wrought-iron and basket work, lace and reproduction furniture) provide considerable sources of income.
The city is an active centre of culture, and organizes periodical exhibitions and art festivals. Industry, though consisting generally of small and medium-sized firms, has fairly important precision engineering, optical, pharmaceutical, chemical, metallurgical, publishing and textile sectors.
International Crafts Fair (April-May), Antiques Biennial, Music Festival in May, Opera and Theatre Seasons, Fashion shows (famous "Pitti" fairs, spring and autumn), Festival dei Popoli (December).
The most important Folkloristic events in Florence are The "Burst of the Cart" (Easter), the Feast of St. John (June) and The "Historic Football in Costume" (June, July).
Florence and Tuscany Enogastronomy
Tuscan food is simple and abundant with local produce, mellow cheeses and grilled meats. Tuscans are also known for their appreciation of beans as seen in the staple of the Tuscan table: white beans cooked with sage and olive oil. Beef Steak Florentine, many versions of roasted or wine-braised game such as boar, deer and rabbit and thick and hearty soups cover the table of a typical Tuscan meal.
Plus this is the home of Chianti wine.
The recipes in Florentine cookery range from the original and traditional to more recent arrivals and innovations. Such a wide and occasionally unusual choice of dishes has not only provided some fascinating historical and social information, but the assortment and variety of flavours, colours, customs and costs suited to all pockets, also offers a style of cooking which is lively and flexible.
At the heart of Florentine cookery lie four fundamental ingredients: bread (plain, unsalted, well-baked with a crispy crust and light and airy inside); extra-virgin olive oil, without any doubt the best even for frying, grilled meat; Florentine steaks of beef, roasted or wine-braised game such as boar, deer and rabbit and lastly, wine itself.
Florentine restaurants serve all the Italian specialities, not just the ones typical of Florence and here is a brief guide to some of those Tuscan.
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