14th
Mar 07
CÉZANNE IN FLORENCE
Florence -Palazzo Strozzi, from 2 march to 29 july 2007
Palazzo Strozzi, the Florentine Renaissance mansion par excellence, hosts Cézanne in Florence from March 2nd to July 29th 2007.
Twenty paintings of the French painter, coming from all over the world, have been brought together for the first time in an exhibition whose curators are Francesca Bardazzi, a renowned scholar of Cézanne collections in Italy, and Carlo Sisi, the former director of the Gallery of Modern Art of Palazzo Pitti, notable expert in this field.
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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 6-8 servings:
- 1 recipe pasta frolla
- 400 ml mascarpone cheese
- 225 ml double cream
- 3 tablespoons fruit liqueur or fruit-flavoured grappa
- 750 g fresh mixed berries
- 6 tablespoons fruit jelly, melted to glaze
- A loose-based fluted tart tin, 23cm diameter
Roll out the pastry tinly and use to line the tart tin. Chill or freeze for 15 minutes, bake blind, then cool. Put the mascarpone, cream and liqueur in a bowl and beat until thick. Cover the surface with the berries, mounding them up in the centre. Spoon the fruit jelly over the top, then let set in the refrig ... continue