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Florence And The Start Of The Trendy Gelato

Florence And The Start Of The Trendy Gelato

The good season is getting closer. Time for sun, cold drinks, light clothes and, of course, gelati! Any tourist questioning by means of the Florentine beauties will soon discover that the Tuscan summer may be hot, really hot. This is how he will probably begin looking -pretty desperately- for something refreshing, and this is how he'll attain the closest gelateria. If he's staying in an condo, he'll buy the most important gelato cup available and can run to chuck it straight into the freezer. You wouldn't need to run out of gelato freezer on a hot, Florentine summer time evening, would you?

Whatever his tastes, any tourist who is really keen on discovering the real Florentine traditions will choose the famous 'buontalenti'. This way, he will not only be refreshed, but he can even enjoy one of the tastiest innovations of the Florentine renaissance. As shocking as this might sound, the history of Florence and of gelato are strictly linked to 1 another. We're not so patriotic to say that gelato is fully a Florentine invention. We are well aware that the Chinese, centuries earlier than us, had already discovered learn how to maintain and make ice, and that even more ancient populations, such as the Romans and the Greeks, used ice and snow to make recent fruit squeez. These recipes grew to become more advanced over the centuries. The Greeks and the Persians used to make refreshing drinks based mostly on honey, fruit and lemon. These recipes disappeared after the autumn of the Roman Empire and appeared once more in Europe due to the Arabs who had preserved them. This is how gelato (or better sorbetto, from the Arabic word sherbet, meaning candy snow) arrived in Sicily and spread across Europe.

This is the place the Florentines come into play. Due to their contribution, gelato reached its largest diffusion within the XVI century. A Florentine named Ruggeri was most likely the first Italian gelataio to develop into an international star. This is how the story went. The Medici, the lords of Florence, decided to organise a contest amongst the Tuscan cooks to award probably the most gifted one. They would award the cook who would create essentially the most original dish. Ruggeri, a poultry merchant whose 'passion' was cooking, received the competitors with an ice cream-based dessert that drove the Florentine court literally crazy. The poultry merchant became so standard that Caterina de' Medici, who was about to get married, wished him at her marriage ceremony banquet.

This can be how the recipe invented by Ruggeri, simply called 'sugar-flavoured and scented water', conquered the French. After a couple of years of glory and gelato in all flavours, Ruggeri determined that he had had enough. The Parisian cooks had been jealous and he missed his previous, easy life. So he revealed his very secret recipe to Queen Caterina and went back to his poultry. There isn't a need to say that, thanks to Ruggeri's recipe, the gelato fashion spread all across Europe.

Florence had just begun producing its very well-known gelatai. The most well-liked one, which is also known for other duties, was certainly Bernardo Buontalenti. Buontalenti lived between 1536 and 1608 and was a painter and a court architect who, amongst others works, completed Palazzo Pitti, the Uffizi gallery and the Boboli gardens, have been he built the 'Grotta Grande', a masterpiece of painting, sculpture and architecture of the 'manieristic' period. Buontalenti, in good accordance with his surname (whose translation in English might be something like 'tremendously talented' ) was so a number of-expert that he was successful in many different disciplines. He was a urbanist in addition to a court docket occasion manager, a plumber, a goldsmith, a ceramist, a scenographer, and theatre dresser. Amongst his many works, the Grotta grande is definitely one of the vital famous.

Bernardo was a really nice personality in the Florentine court docket lifetime of that interval and, amongst his many jobs, he was additionally a popular court banquet organizer-and we are talking about banquets attended by an important individuals of that time. On certainly one of these occasions he created something very special: a cream made of egg white, honey, milk, lemon and a drop of wine. The invention of this Florentine crème represented the birth of the trendy gelato and distinguished it from the less tasty 'sorbet' or icicle.

Preşedintele Raionului Anenii Noi

Raionul Anenii Noi este o unitate administrativ-teritorială, situată în centrul Republicii Moldova.

Populația raionului Anenii Noi, conform datelor recensământului populației din 2014, era de 78.996 persoane, dintre care 8.100 reprezentau populație urbană și 70.896 populație rurală. În componența raionului Anenii Noi intră 45 de localități.

Ne mîndrim cu unele întreprinderi economice unicat vestite în republica noastră cum ar fi SRL ”Golden Piglet”, SA „Romadon", SRL „Meteor", SA „Cariera Cobusca", cu obiective din industria alimentară, viticultură şi vinificaţie SA „Agrovin Bulboaca", CASTEL MIMI, CAP „Basarabia", SA „Dionysos Mereni",  un loc deosebit îl ocupă UNIVERSALCOOP Anenii Noi şi  SRL „Din-Vest". În arealul ştiinţific republican un loc onorabil îl ocupă Institutul Ştiinţifico-Practic de Biotehnologii şi Medicină Veterinară „Tevit" din s. Maximovca. Raionul este cunoscut în republică, prin tezaurul său istorico-cultural şi anume monumentul lui Ştefan cel Mare, complexul memorial „Cap de pod Şerpeni", ansamblul de dansuri populare „Strămoşeasca".

La originea succeselor obţinute întotdeauna s-a aflat administraţia publică locală, prin reprezentanţii săi aleşi de populaţie, care fac tot posibilul ca raionul Anenii Noi să devină mai atractiv sub aspect investiţional.

Cu înaltă consideraţiune Serghei Rapcea, preşedintele raionului Anenii Noi


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