Gastronomy. The word itself conjures up images of European chefs and erudite food writers. But today’s new gastronome is a chef who cares about biodynamic farming, a farmer who cares about the quality and heritage of food, an artisan food producer who supports heirloom and rare varieties, even a home cook who finds adventure in exploring everything edible. Now gastronomy sounds friendly and sustainable. Good for the earth, and good for us. Good for you, Gastronomy.
June 24, 2013
First evening in Florence
My hostess, Susanna, showed me the way my scuola/school for class the next morning. The directions were to walk to the Duomo and turn left.
Then we got gelato at a sustainable cafe. That was just lucky.
They grow as much of their own fruit as possible.
Strawberries/fragole, melons/melons, figs/fichi, pesche/peaches, albicocche/apricots, and pears/pere.
As we walked home we passed this storefront. I couldn't resist, Marina. This one had your name all over it.
When we got to the old bridge/Ponte Vecchio I saw the full moon over the Arno River. No one was going to sleep that night.
In the center of the Ponte/bridge a really good band was playing.
There is apparently very little crime on the Ponte Vecchio. When we first passed this calm polizi/policeman he was rolling a cigarette. On our way back I could not resist photographing him leaning against the wall engrossed in his texting. Safe neighborhood. But a noisy neighborhood. Maybe it was the full moon. I heard action out my window until 400am. It was quiet till about 600am. I actually slept well my first notte in Firenze.