Author Archives: elisa
Castagnaccio is a very special cake made with chestnut flour and therefore particularly suitable in winter time..
Preparation time: 20 minutes.
Cooking time: 30 minutes.
- 400g chestnut flour.
- 4 tbsp extra-virgin olive oil.
- 2 tbsp sugar
- 100g raisins.
- 50g pinenuts.
- 50g walnuts.
Sift the chestnut flour into a mixing bowl and gradually add 500ml of water, whisking continually to avoid lumps forming, until you have a smooth paste, neither too runny nor too thick, but forming ribbons when it falls from the spoon. Soak the raisins and squeeze out the excess water. Add two tablespoons of oil, sugar and pinch of salt.. Pour the mixture into a baking dish (typically rectangular) oiled (the cake should usually be about 1cm high), sprinkle with pinenuts, chopped walnuts, some rosmary leaves on top and drizzle 2 tablespoon of oil over. Put in the oven for thirty minutes.
Leave aside for about half an hour before serving as the cake should be eaten either tepid or cold.
Christmas time at Casa Rovai Bed and Breakfast
Have you ever been in Florence during Christmas time? If you have never been… then YOU MUST BE ABSOLUTELY!
Take advantage of our Christmas gift!
Casa Rovai B&B is glad to present you its special Christmas week (from December 21 to December 28) all included which consists in:
- 7 nights in a double room with half board (lunch or dinner in some very special restaurants where you will experience the best of Tuscan food .. and more!)
- 2 Florence cards, which provide you the admission to all the major museums of Florence, avoiding long queues!
for the very special price of 62 euros per night per person!!
And for those who cannot stay 7 nights? Double rooms starting from 80 euros per night (40 euros per person), that is 30% off of our standard rates!
Don’t miss it out, and give yourself a Christmas in Florence!
Cheap b&b in Florence
Bed and breakfast offers in Florence
Only in November with great choice for all rooms
Typical Florentine recipe, prepared by all the bakeries and pastry shops in Florence during the harvest in September and October, and exclusively in this time of theyear, by Mrs. Anna, for our coddled guests!
- Preparation time: 30 minutes.
- Raising time for dough: 2 hours.
- Cooking time: 1 hour.
For the dough:
- 25g dried yeast.
- 400g plain white flour.
- 4 tbsp extra-virgin olive oil.
- 200g sugar.Salt.
- One kg black grapes (Canaiolo)
- Extra-virgin olive oil
Dissolve the yeast in a little tepid water and add to the flour, oil, two tablespoons sugar and a pinch of salt in a large bowl.
Mix together rapidly, form into a round ball, cover the bowl with a cloth and leave to rise in a warm place for two hours.Remove the grapes from their individual stalks (using small, black wine grapes and not the larger, table variety), put in a colander, wash and leave to dry.
Divide the dough in two and roll out into rectangles the same size as the baking tray you are using. Put one piece in the greased tray and top with 700 gr of the grapes.
Sprinkle with a little sugar and put the second rectangle of dough on top. Cover with the remaining grapes, oil and sugar.
Put in the oven at 180°C. and cook for about 1 hour.
The 2nd, 3rd and 4th November 2012 the association Firenze Indelebile will present the best of the international scene in the world of tattoo and body piercing.
The ancient Fortezza da Basso of Florence will host 315 world-renowned tattoo artists for the fifth edition of the Florence Tattoo Convention, a three-day event really out of the ordinary!
Open to public:
Friday from 03 pm to 03 am
Saturday from noon to 3 am
Sunday from noon to midnight
Full Price euro 15
Subscription 2 days euro 25
Subscription 3 days euro 30
Reduced price after 9 pm 10 euro.
Book a room in our b&b with a special price for Florence tattoo convention!