Dicomano

Tuscany, Italy

PERSONAGES WHAT TO EAT MUST-SEE PICTURES

PERSONAGES

Giovanni di Buto

Giovanni di Buto was born in Ampinana around 1272. He was a notary, feudal administrator for the counts Guidi, inflexible judge, poet who met Dante, a timber merchant and one of the first cloth merchants in Dicomano where he started a profitable business. He was Ghibelline, and for this reason he fell into oblivion; but he was able to deeply mark his time and the history of Mugello. He was the author of numerous notarial acts, including the famous one of 1302 in the abbey of San Godenzo, able to make us discover much about medieval customs and customs.

Fra' Domenico da Corella

He was prior of the convent of S. Maria Novella, in Florence (1436), provincial of the Roman Province (1438-44 and 1450-55), vicar general of his order (1415-53), poet in Latin (cf. his poems Theotocon and De Origine urbis Florentiae), professor of theology in the Florentine Studio. As such we know that he was charged with commenting on the Divine Comedy by Dante Alighieri in the academic year 1469-70.

"gnamo si va in vetta piazza"

This is what the Dicomanians said when they wanted to go to Piazza Buonamici, then considered the square.

WHAT TO EAT

Cannelloni with vegetables

Cannelloni with vegetables are a tasty first course cooked in the oven that can be prepared for a Sunday family lunch or for a special occasion. They have a genuine filling of seasonal vegetables and are seasoned with a simple tomato sauce.

Bardiccio

The appearance of the Bardiccio is that of a sausage. The only difference is in having a much more decisive taste due to the addition of aromas such as wild fennel and garlic. It is a Tuscan sausage typical of the area of Val di Sieve, Rufina but also of Valdarno and Mugello. Bardiccio is also often called Crazy Sausage(Salsiccia matta). According to a Florentine saying, meat that darkens in a progressive way is called "crazy", hence this singular name, Crazy Sausage. The preparation takes place from September to March using the less noble parts and richer in blood of the pig, it is then stuffed into the gut of the pig and tied with string.

Schiacciata with grapes

The Schiacciata con l'uva or pan con l'uva is a typical Tuscan dish that is prepared during the harvest. It's poor because it is made with water, flour and oil. Moreover, it is typical of the harvest period because it strictly requires black berried wine grapes.

MUST-SEE

The churches in Dicomano

Among the artistic-historical sites in Dicomano there is the Parish Church of Santa Maria situated on the top of a hill. For its rational and coherent forms the church offers an impressive view. In addition to the Parish Church there is also The Oratory of Sant' Onofrio, one of the most beautiful examples of Italian Neoclassicism.

Frascole archaeological area and archaeological Museum

Dicomano has a very ancient origin and its territory is rich in archaeological sites. Most of the findings come from the area of Frascole. Through numerous excavations it was possible to discover a huge square basement of an Etruscan building, which had probably been a defensive structure to control the road from Casentino.The Archaeological museum located in the Town Hall building of Dicomano preserves precious finds and refined Etruscan steles that are worth visiting.