Firenzuola

Tuscany, Italy

PERSONAGES WHAT TO EAT MUST-SEE PICTURES

PERSONAGES

Giovanni D'Andrea

(Rifredo, about 1270 - Bologna, 1348) He was a medieval jurist of the school of Glossatori and Commentators at the University of Bologna. He died of plague in 1348, after forty-five years of teaching. The epitaph in the Dominican church of Bologna in which he is buried, defines him as "Rabbi Doctorum, Lux, Censor, Normaque Morum".

Agnolo "il Firenzuola"

Agnolo Firenzuola (or Fiorenzuola), or Michelangelo Gerolamo Giovannini da Firenzuola (Florence, 28 September 1493 - Prato, 27 June 1543), was an Italian writer. Among his most important works there are the pamphlet Discacciamento de le nuove lettere inutilmente aggiunte ne la lingua toscana published in 1524, the Ragionamenti of 1525 inspired by Boccaccio’s Decameron and the remaking of Apuleius' Metamorphosis. In 1534 he left Rome for Florence and later for Prato where he wrote Dialogo delle bellezze delle donne entitled Celso. He will die under unknown circumstances.

Tu c'hai una testa (che) non la beccherebbe neanche un papero!

Literal translation: You got a head that not even a duck would peck!

WHAT TO EAT

White potato

The white potato of Firenzuola, is cultivated by a few small local companies, in an ever increasing way, respecting the tradition. Its soft texture, mixed with the delicate taste that can be perceived by eating it, is the basis of the filling of the Mugello potato tortello.

Scaloppine with prugnoli

The prugnoli are a type of mushrooms typical of this area, for this reason in Firenzuola there is also a festival. They are used to prepare a second dish of thin meat slices, beef or chicken, accompanied by a mushroom sauce, precisely the prugnoli.

Zuccherini di Bruscoli

They are typical sweets of Firenzuola whose recipe is handed down orally for many generations, never missing on the tables at the end of lunches and special occasions. The cookies with a delicate anise scent, are covered with a delicate light crust. According to the traditional recipe the dough is prepared by combining white flour, fresh eggs, sugar, butter, lemon peel, milk and yeast. After cooking, dip in a pot with melted sugar and anise liqueur and let cool. The craftsmanship gives these biscuits a particular taste, like that of the origins.

MUST-SEE

Pietra Serena Museum and the fortress

The center of the village is dominated by the medieval fortress. Inside there is the Pietra Serena museum, which is extracted from the local quarries.

Romanic Parish Church of Saint Giovanni Decollato

In Cornacchiaia there is the charming Romanesque church of San Giovanni Battista Decollato, located along the ancient medieval road that crossed the mountains, similar to Sant'Agata church in the municipality of Scarperia and San Piero church beyond the Apennine watershed.

Covigliaio Naturalistic Oasis

The Oasis of Covigliaio extends over a rather vast area of about 800 hectares that embraces the territory between the two passes of Futa and Raticosa ; in particular the central part of the Oasis includes the areas around the Sasso di Castro mountains , Monte Rosso , Monte Freddi and Monte Beni , all around 1300 meters high. The whole area is of great naturalistic interest both as flora and fauna. The oasis is very suitable for excursions as it is equipped with paths, of varying difficulty, but all excellently marked.