05th
Oct 07
BIENNIAL OF FLORENCE
Florence - Fortezza da Basso, from 1st to 9th December 2007
Every two years the Fortezza da Basso hosts the International Arts Biennale in Florence. It was started in 1997 by brothers Pasquale and Piero Celona as the need was felt for an important international venue that would make it possible for talented career artists to exhibit their latest works in a panoramic survey of contemporary art. The Florence Biennale is uniquely open to expansion and diversity as participants are chosen without prejudice as to style, theme or school. If you are in Florence in December then don't miss this chance to experience fresh, new art in a unique surrounding.
Address: Fortezza da Basso, Viale Strozzi 1
Phone: 055 463 3385 / Fax: 055 486 034
LATEST NEWS
04th
Mar 08
XXI CENTURY CHINA. ART BETWEEN IDENTITY AND TRANSFORMATION
Roma, (Palazzo delle Esposizioni) XXI CENTURY CHINA. ART BETWEEN IDENTITY AND TRANSFORMATION
from february 2008 till 18 may 2008
Through May 18, Palazzo... continue
10th
Nov 07
PAUL GAUGUIN. ARTISTA DI MITO E SOGNO (PAUL GAUGUIN. ARTIST OF THE MYTHS AND DREAMS)
05.10.2007 - 03.02.2008
Paul Gauguin had an eventful life. He was born in France, spent his childhood in Peru (his mother was a Peruvian Creole), lived for long period... continue
10th
Nov 07
ROME - ART IN THE COLOSSEUM
IN THE SPOTLIGHT Colosseo, Square of Colosseum (entrance through the side of Colle Oppio, fornice XXX). Info 0639967700 Until 17 Feb 2008: In scaena. Il teatro di Rom... continue
05th
Oct 07
BIENNIAL OF FLORENCE
Florence - Fortezza da Basso, from 1st to 9th December 2007
Every two years the Fortezza da Basso hosts the International Arts Biennale in Florence. It was sta... continue
ITALIAN RECIPE OF THE DAY
For 4 servings:
- Salt
- 2 pounds relatively large squid, cleaned and the body and tentacles left whole
- 1 large egg
- A handful of flat-leaf parsley, the leaves chopped, plus a handful of whole leaves for garnish
- A few sprigs of marjoram, the leaves chopped
- 1 tablespoon grated Grana Padano or Parmigiano Reggiano cheese
- Freshly ground black pepper
- Extra-virgin olive oil
- A handful of toothpicks
- 2 garlic cloves, unpeeled but lightly smashed with the side of a knife
- A large wineglass of Malvasia, or another sweet wine
- A strip of lemon p ... continue