From July 1st to September 30th, 2023 the traveling exhibition LIGHNESS & COLORS can be seen in the province of Grosseto.
Aug 8, 2023
Ten Italian artists are exhibiting their works in the towns of Cana, Vallerona and Roccalbegna, refreshing the somewhat unexplored corner of Mount Amiata with "lightness and colour".
The installations can be seen in the central squares (Paolo Staxccioli and Sara...
Dante and Beatrice interpreted by street artist BLUB
Mar 20, 2023
Under the motto "Art can swim", the anonymous Florentine street artist has provided a number of classics, such as Dante and Beatrice, the Mona Lisa, the birth of Venus, the girl with the pearl earring and many others, with diving...
Traditional Christmas Cookies
Nov 30, 2022
The name "Cavalluccio" (little horse) dates back to the 16th to the 18th century, when these pastries were offered to the travelers for refreshment at the horse-changing post stations.
300 gr of sugar
100 gr of walnuts
tasty and quick to prepare
Dec 8, 2021
There are many traditional Sicily dishes that originate in North Africa. Couscous is definitely one of our favorites. In the province of Trapani it is offered in almost all restaurants - mostly with fish or vegetables.
In the following recipe...
an exceptional talent
May 15, 2021
The artist Céline Ouimet is originally from Canada. She came to Europe as a young woman, lived in France for a long time and has been living in the beautiful coastal town of Castiglione della Pescaia since 2010.
Dear Toscana Sì friends
Dec 30, 2020
A year that nobody could have imagined before is coming to an end.
Now we can hope that 2021 will bring us back to normal.
We wish you and ourselves a happy and carefree New Year.
Keep taking care of yourself and your...
A culinary journey to Italy as a consolation for the winter time. Since a vacation is not possible at the moment, we would like to satisfy your longing for "Bella Italia" with good Italian cuisine.
Nov 5, 2020
Ravioli Ricotta, Zucchini e Gamberi con Salsa agli Agrumi e Zafferano (for 4 people)
300 g of flour (possibly 75 g of durum wheat semolina)
3 medium-sized eggs (organic or free range)
1 pinch of salt