Day 3

Shari had read a non-fiction book on the plane called “90 Days in Florence”, so part of Day 3 was spent exploring the residential neighborhood of the story -- a place that is quiet and friendly and only a 15-minute walk from the center of the city where the streets are crowded with tourists and the museums are found.  The story is about an American from Michigan whose grandmother had told her stories of her life in Florence.  She visited Florence and surrounding areas several times in the past, but she always wanted to stay longer. On this trip she was able to leave her job and stay for three months. 

One thing of interest for us are the open-air markets, and this neighborhood has one.  The centerpiece of traditional Italian markets are the fresh foods, and they take up the biggest portion of the market - unlike supermarkets.  For real food enthusiasts, seeing and buying fresh and beautiful fruits, vegetables, herbs, meats, cheeses, and fish can make food shopping a special part of your day.   

As we have seen most of the museums in Florence on other trips, we spent most of our time walking around, exploring, and occasionally stopping in cafe bars and gelaterias.  There is no end of places to stop in for a coffee, gelato, pastry, or a glass of wine within a given block.  We’d like to say we know how to choose the best, but we can at least say we’ve picked well most of the time.

We don’t like admitting that it rains in Italy, but when it does during meal time, we have a   special place about a 100 yard dash from our hotel.  The food is very good and the staff is friendly.  You’ve probably heard the Italians are friendly, and they are -- even if you don’t try to speak their language. But if you do, it is even better. These two handsome Italians were our two waiters. Of course, you know the other handsome Italian in the middle. 

For our last night in Florence, we tried still another new restaurant called Buca Mario.  This was a $$$ restaurant ($ = cheap, $$$$$ = very expensive) and very enjoyable for both the food and the ambiance.  The premiere form of mozzarella cheese in Italy is made from water buffalo milk (not from bison).  Coupled with ripe tomatoes, basil, and olive oil, it’s almost a meal in itself.

You may be tiring of so many food pictures, so I’ll spare you the photos of risotto with fungi and the pappardella with wild boar sauce.  I guess they liked us a little as they gave us an apron as a going away present.

Tomorrow we head to Orvieto, the first of several small cities we’ll visit.  Most will be first timers.  We’ll be driving a car, something we do rarely in Italy.  It’s usually provides a certain amount of excitement all by itself.