Istanbul and its many faces
Friday, December 11, 2009
How Not To Act Awkward
Istanbul Turkey and its many faces
Its rich history, which sees the origins of the Greek city named Byzantium (ancient greek, Βυζάντιον), then capital of the 'Roman Empire Eastern with the name of Constantinople (Latin, Constantinopolis) and finally the capital of ' Ottoman Empire as turkish in Istanbul, has left significant architectural and archaeological sites that make it a tourist center of international importance.
According to an anecdote, the present name derives from a curious circumstance: when the Turks the conquest of ' Anatolia to the Greeks asked where was "the city" and they answer, without understanding the meaning Isten polis, meaning "that is the city," which eventually became the misunderstood name of Constantinople. More likely presence boost comes from the word "city" to refer to as the "city" par excellence, in analogy with the word Urbe (or, in Latin "Urbs") used to describe Rome. The name Istanbul was given the only officially around 1930 .
The name reflects today's Istanbul, however, over the centuries, the succession of civilizations that have marked its history. Founded by Greek colonists from Megara in 667 BC , originally called Βυζάντιον ( Byzantion ) in honor of their king Byzantas. It will therefore be Byzantium in Latin Byzantium and later in Italian . The name of greek
Κωνσταντινούπολις ( Konstantinoupolis ), hence the Latin and Italian Constantinopolis Constantinople, means "City of Constantine". This name was given in honor of the Roman Emperor Constantine I when the city became the capital 's Roman Empire, the' May 11 year 330. Constantine renamed it Nova Roma , but that name never came into common usage, though even today the official name of the second Orthodox Church and the Ecumenical Patriarchate is "Constantinople, New Rome." Constantinople became the capital of the then ' Byzantine Empire until, in 1453 , was conquered by the Ottoman Turks .
name "Istanbul" could come from the Greek phrase medieval εἰς τὴν Πόλιν " (Read with the pronunciation "istimbolin"), or in the Ionian dialect "εἰς τὰν Πόλιν" (pronounced "istambolin"), which means "the City" or "in the City" [4] . In this way, the Greeks referred to the City of Cities , was known as Constantinople during the Byzantine era and later. More likely is a simple corruption of the greek [Kon] standard [Inoue] pol where "pol" has become "bul" as well as in other adaptations of Greek names containing the word "polis" and by adding the prefix "I-", and include the city of Izmir and Nicea, and become Izmir Iznik and Gelibolu, greek Kallipolis. The name Stamboul was commonly used in the nineteenth century.
Founding of Byzantium by Greek colonists of Megara , dates back to 667 BC Thanks to the position of control over Bosphorus, the city developed rapidly and has become the subject of contention during Peloponnesian War. After siding with
Pescennius Nigro against the victorious Septimius Severus , the city was besieged and largely destroyed between 193 and 195. In 196 Byzantium became part of ' Roman Empire and was rebuilt by the same Septimius Severus, became emperor, riottenendo prosperitLa rapidly its previous location of Byzantium attracted Constantine the emperor too that the' May 11 330, the re-founded as "Nova Roma" (but soon took instead the name of Constantinople), according to legend after a prophetic dream in which he was shown the place to establish the city. Constantine built a number of impressive palaces, churches, entertainment venues, including the famous circus where ceremonies were also being held and who will see riots and popular assemblies. The city continued to grow even after Constantine, over a century were built new walls that almost doubled the area of \u200b\u200bthe city.
After the fall of the Western Roman Empire, the strategic position of Constantinople would continue to play an important role as a transition between two continents (Europe and Asia), and then a pole of attraction for ' Africa and other countries in terms of commercial, cultural and diplomatic. Constantinople checked for long routes between Asia and Europe, as well as the passage from the Mediterranean Sea the Black Sea .
what is born in Constantinople considered the foundation of Roman law, the Corpus Juris Civilis , built by Justinian between 528 and 565 .
During the Middle Ages, Constantinople was the largest and richest cities' Europe: it is thought that in the tenth century could have up to one million inhabitants. The vast basilica of Constantine, Hagia Sophia (Holy Wisdom), a monument of great architectural importance dedicated to the Divine Wisdom has always been a religious center of the city becomes the center of the greek-orthodox Christianity. Despite the bitter internal struggles for power and lack of individual authority of the emperor, the oligarchy Byzantine maintained a stable political structure during the almost one thousand years of empire.
With a great system of fortifications, the city was impregnable for centuries, until 1204, when he was sacked by the armies of the Fourth Crusade who established for nearly a century, 'The Latin Empire . To Constantinople had begun its decline. On May 29 1453, the city fell to the Ottoman Turks led by Mehmed II the Conqueror (Fatih ), which made it the capital of ' Ottoman Empire. the fall of Constantinople, and then the end of ' Eastern Roman Empire , is sometimes referred to as the event that closes the convention Middle Ages and began the 'modern Ages. Under Ottoman sultans , Constantinople, found a new period of splendor, becoming de facto headquarters of caliphate in 1517 , but keeping the seat of the Greek Orthodox Patriarchate (despite the forced conversion of in Hagia Sophia mosque) in general and the cosmopolitan character that characterized it in previous centuries. The sixteenth century marked the zenith of Ottoman power. In this century dates the construction of the largest mosques City: Beyazit, Suleymaniye (the largest mosque in Istanbul), and Fatih Sultan Ahmet.
The Ottoman Empire was defeated during the First World War , ended officially on November 1 1922. When in 1923 founded the Republic of Turkey , the capital was moved from Istanbul to Ankara . Initially neglected in favor of the new capital, Istanbul went through a period of great transformation years '50 and '60 . Before the '60s, 
Its rich history, which sees the origins of the Greek city named Byzantium (ancient greek, Βυζάντιον), then capital of the 'Roman Empire Eastern with the name of Constantinople (Latin, Constantinopolis) and finally the capital of ' Ottoman Empire as turkish in Istanbul, has left significant architectural and archaeological sites that make it a tourist center of international importance.
According to an anecdote, the present name derives from a curious circumstance: when the Turks the conquest of ' Anatolia to the Greeks asked where was "the city" and they answer, without understanding the meaning Isten polis, meaning "that is the city," which eventually became the misunderstood name of Constantinople. More likely presence boost comes from the word "city" to refer to as the "city" par excellence, in analogy with the word Urbe (or, in Latin "Urbs") used to describe Rome. The name Istanbul was given the only officially around 1930 .
The name reflects today's Istanbul, however, over the centuries, the succession of civilizations that have marked its history. Founded by Greek colonists from Megara in 667 BC , originally called Βυζάντιον ( Byzantion ) in honor of their king Byzantas. It will therefore be Byzantium in Latin Byzantium and later in Italian . The name of greek
Κωνσταντινούπολις ( Konstantinoupolis ), hence the Latin and Italian Constantinopolis Constantinople, means "City of Constantine". This name was given in honor of the Roman Emperor Constantine I when the city became the capital 's Roman Empire, the' May 11 year 330. Constantine renamed it Nova Roma , but that name never came into common usage, though even today the official name of the second Orthodox Church and the Ecumenical Patriarchate is "Constantinople, New Rome." Constantinople became the capital of the then ' Byzantine Empire until, in 1453 , was conquered by the Ottoman Turks .
name "Istanbul" could come from the Greek phrase medieval εἰς τὴν Πόλιν " (Read with the pronunciation "istimbolin"), or in the Ionian dialect "εἰς τὰν Πόλιν" (pronounced "istambolin"), which means "the City" or "in the City" [4] . In this way, the Greeks referred to the City of Cities , was known as Constantinople during the Byzantine era and later. More likely is a simple corruption of the greek [Kon] standard [Inoue] pol where "pol" has become "bul" as well as in other adaptations of Greek names containing the word "polis" and by adding the prefix "I-", and include the city of Izmir and Nicea, and become Izmir Iznik and Gelibolu, greek Kallipolis. The name Stamboul was commonly used in the nineteenth century.
Founding of Byzantium by Greek colonists of Megara , dates back to 667 BC Thanks to the position of control over Bosphorus, the city developed rapidly and has become the subject of contention during Peloponnesian War. After siding with
Pescennius Nigro against the victorious Septimius Severus , the city was besieged and largely destroyed between 193 and 195. In 196 Byzantium became part of ' Roman Empire and was rebuilt by the same Septimius Severus, became emperor, riottenendo prosperitLa rapidly its previous location of Byzantium attracted Constantine the emperor too that the' May 11 330, the re-founded as "Nova Roma" (but soon took instead the name of Constantinople), according to legend after a prophetic dream in which he was shown the place to establish the city. Constantine built a number of impressive palaces, churches, entertainment venues, including the famous circus where ceremonies were also being held and who will see riots and popular assemblies. The city continued to grow even after Constantine, over a century were built new walls that almost doubled the area of \u200b\u200bthe city.
After the fall of the Western Roman Empire, the strategic position of Constantinople would continue to play an important role as a transition between two continents (Europe and Asia), and then a pole of attraction for ' Africa and other countries in terms of commercial, cultural and diplomatic. Constantinople checked for long routes between Asia and Europe, as well as the passage from the Mediterranean Sea the Black Sea .
what is born in Constantinople considered the foundation of Roman law, the Corpus Juris Civilis , built by Justinian between 528 and 565 .
During the Middle Ages, Constantinople was the largest and richest cities' Europe: it is thought that in the tenth century could have up to one million inhabitants. The vast basilica of Constantine, Hagia Sophia (Holy Wisdom), a monument of great architectural importance dedicated to the Divine Wisdom has always been a religious center of the city becomes the center of the greek-orthodox Christianity. Despite the bitter internal struggles for power and lack of individual authority of the emperor, the oligarchy Byzantine maintained a stable political structure during the almost one thousand years of empire.
With a great system of fortifications, the city was impregnable for centuries, until 1204, when he was sacked by the armies of the Fourth Crusade who established for nearly a century, 'The Latin Empire . To Constantinople had begun its decline. On May 29 1453, the city fell to the Ottoman Turks led by Mehmed II the Conqueror (Fatih ), which made it the capital of ' Ottoman Empire. the fall of Constantinople, and then the end of ' Eastern Roman Empire , is sometimes referred to as the event that closes the convention Middle Ages and began the 'modern Ages. Under Ottoman sultans , Constantinople, found a new period of splendor, becoming de facto headquarters of caliphate in 1517 , but keeping the seat of the Greek Orthodox Patriarchate (despite the forced conversion of in Hagia Sophia mosque) in general and the cosmopolitan character that characterized it in previous centuries. The sixteenth century marked the zenith of Ottoman power. In this century dates the construction of the largest mosques City: Beyazit, Suleymaniye (the largest mosque in Istanbul), and Fatih Sultan Ahmet.
The Ottoman Empire was defeated during the First World War , ended officially on November 1 1922. When in 1923 founded the Republic of Turkey , the capital was moved from Istanbul to Ankara . Initially neglected in favor of the new capital, Istanbul went through a period of great transformation years '50 and '60 . Before the '60s,
Spin Bike Nerden Alınır
BAKLAVA
The baklava is a dessert very popular in almost all Arab and Mediterranean cuisines: there are Greek versions ( μπακλαβά ) Albanian ( bakllava ) Bulgarian ( баклава ) Serbian ( baklava / баклава ) Arab note ( بقلاوة baqlāwa ) Israeli ( בַּקְלָוָה , בקלווה baqlava ) shutters ( باقلوا baqlavā ) Armenian ( փախլավա Pahlavi ) Bosnian and Turkish ( baklava ) of this cake full of sugar . It seems that the Assyrians
, in ' eighth century BC, were the first people in eastern Mediterranean to fire a mixture of chopped nuts and honey wrapped in dough, thereby creating the forerunner of baklava . According to this theory , sailors and merchants Greek in their journeys to the east, soon discovered the delights of this sweet and imports to Athens . The most greek contribution to its development was the creation of a technique that allowed him to roll the dough into thin sheets, just as leaves, nuts, and then wrap in several layers of very soft. This paste is called today phyllo ( or wire), the greek with meaning leaf. Trays of baklava as we know them today were fired in every kitchen of every home that meets and could afford any special occasion, starting from the third century BC
During the Byzantine period , the Armenians added for the first time cinnamon and cloves ; after the Arabs introduced the variant of cardamom and of 'rose water . The name itself is a tribute to Arab culture, as directly derived from the word baklava, which means nuts, but a number of other nations and cultures culinary have been interpreted, with the addition of various spices. In the Ottoman period following the collapse of Byzantium , these cakes became real favorite of the sultans. Two of the main ingredients, walnuts and honey, in fact, were considered aphrodisiacs and this would justify the hefty price. Today it is still a common expression among the poor or the middle class in Turkey, "not being rich enough to be on the table burek and baklava every day." It seems that the pastry chef of Marie Antoinette, in exile, has managed to change a flat which lacks almost nothing, as regards taste and texture and modified aesthetically very bland. With French flair, we varied the cut and fold, creating the dome technique, called it "Frenk Baklavas", which is now the most common form in which this is sweet.
The baklava is a sweet and complex layered of thin sheets of filo pastry, like leaves or sheets of paper, butter in a pan and place: more or less finely chopped walnuts, pistachios along with , are spread on several layers, which are then rolled and baked oven, before being soaked with a solution of sugar and lemon juice or honey and spices with rose water. Greek and Turkish traditions, at this point is cut into triangles, squares or rectangles, in Lebanon the preferred form is that of the diamond / diamond or more in Turkey, rolled and cut into round slices. Like almost all the dishes very popular, almost every region, or perhaps almost every family, it retains a different recipe.
Serves 4: 1 cup melted butter 1 cup chopped walnuts, 750 g sugar, 250 g flour, 2 eggs, 1 teaspoon olive oil, 1 lemon, potato starch, 1 teaspoon salt
The baklava is a dessert very popular in almost all Arab and Mediterranean cuisines: there are Greek versions ( μπακλαβά ) Albanian ( bakllava ) Bulgarian ( баклава ) Serbian ( baklava / баклава ) Arab note ( بقلاوة baqlāwa ) Israeli ( בַּקְלָוָה , בקלווה baqlava ) shutters ( باقلوا baqlavā ) Armenian ( փախլավա Pahlavi ) Bosnian and Turkish ( baklava ) of this cake full of sugar . It seems that the Assyrians
, in ' eighth century BC, were the first people in eastern Mediterranean to fire a mixture of chopped nuts and honey wrapped in dough, thereby creating the forerunner of baklava . According to this theory , sailors and merchants Greek in their journeys to the east, soon discovered the delights of this sweet and imports to Athens . The most greek contribution to its development was the creation of a technique that allowed him to roll the dough into thin sheets, just as leaves, nuts, and then wrap in several layers of very soft. This paste is called today phyllo ( or wire), the greek with meaning leaf. Trays of baklava as we know them today were fired in every kitchen of every home that meets and could afford any special occasion, starting from the third century BC
During the Byzantine period , the Armenians added for the first time cinnamon and cloves ; after the Arabs introduced the variant of cardamom and of 'rose water . The name itself is a tribute to Arab culture, as directly derived from the word baklava, which means nuts, but a number of other nations and cultures culinary have been interpreted, with the addition of various spices. In the Ottoman period following the collapse of Byzantium , these cakes became real favorite of the sultans. Two of the main ingredients, walnuts and honey, in fact, were considered aphrodisiacs and this would justify the hefty price. Today it is still a common expression among the poor or the middle class in Turkey, "not being rich enough to be on the table burek and baklava every day." It seems that the pastry chef of Marie Antoinette, in exile, has managed to change a flat which lacks almost nothing, as regards taste and texture and modified aesthetically very bland. With French flair, we varied the cut and fold, creating the dome technique, called it "Frenk Baklavas", which is now the most common form in which this is sweet.
The baklava is a sweet and complex layered of thin sheets of filo pastry, like leaves or sheets of paper, butter in a pan and place: more or less finely chopped walnuts, pistachios along with , are spread on several layers, which are then rolled and baked oven, before being soaked with a solution of sugar and lemon juice or honey and spices with rose water. Greek and Turkish traditions, at this point is cut into triangles, squares or rectangles, in Lebanon the preferred form is that of the diamond / diamond or more in Turkey, rolled and cut into round slices. Like almost all the dishes very popular, almost every region, or perhaps almost every family, it retains a different recipe.
Serves 4: 1 cup melted butter 1 cup chopped walnuts, 750 g sugar, 250 g flour, 2 eggs, 1 teaspoon olive oil, 1 lemon, potato starch, 1 teaspoon salt
How to make Baklava recipe:
Mix flour, eggs and salt with a cup of water, work on the pasta, make a ball and leave by covering with a damp cloth. Divide the dough into 8-10 pieces, pour over the paper and pull the dough discs trying to get thin. Grease a round baking pan and arrange alternately a layer of pasta and one of melted butter, until the middle of pan, then a layer of nuts and butter and paste again alternate time. Bake at medium heat and cook for about an hour. Prepare separately a syrup with sugar, water and lemon juice, boil it for a couple of minutes. Allow to cool and then pour over the cake when it is cooked. Cut into triangles or diamonds and serve the preferred size. Wednesday, December 9, 2009
'engagement Card' Wording
Tunisia Tunisia on a few anecdotal
Located in a strategic location for businesses Mediterranean, Tunisia has always been subject to waves of immigrants who have witnessed the passage of the Berbers, Phoenicians, Romans, Barbarians, Arabs, Turks and French.
This has lead to a very eclectic kind of culture particularly sensitive and that while remaining faithful to the Islamic canons, not intellectual disdain openings towards other kinds of artistic reality.
The main language is Arabic, although the population speaks French, Italian and various dialects of Berber origin.
The religion practiced by most of the inhabitants of Tunisia is Islam, even if they are a minority Christian and Jewish communities.
The influence of various civilizations which have alternated in Tunisia is particularly visible in the north, near Tunis you can admire the beautiful mosaics and the Roman ruins of Carthage, as well as the later Moorish-style buildings and turkish . The
substrate Islamic architectural style can be particularly appreciated in the markets (souks) usually fitted inside the medina, which would be the oldest part of the city, in mosques and in the hammam, the famous Turkish baths.
Located in a strategic location for businesses Mediterranean, Tunisia has always been subject to waves of immigrants who have witnessed the passage of the Berbers, Phoenicians, Romans, Barbarians, Arabs, Turks and French.
This has lead to a very eclectic kind of culture particularly sensitive and that while remaining faithful to the Islamic canons, not intellectual disdain openings towards other kinds of artistic reality.
The main language is Arabic, although the population speaks French, Italian and various dialects of Berber origin.
The religion practiced by most of the inhabitants of Tunisia is Islam, even if they are a minority Christian and Jewish communities.
The influence of various civilizations which have alternated in Tunisia is particularly visible in the north, near Tunis you can admire the beautiful mosaics and the Roman ruins of Carthage, as well as the later Moorish-style buildings and turkish . The
substrate Islamic architectural style can be particularly appreciated in the markets (souks) usually fitted inside the medina, which would be the oldest part of the city, in mosques and in the hammam, the famous Turkish baths.
Letter Announcing New Dr To Our Practice
Salad mechoui
INGREDIENTS:
400-500 g friarelli
2-3 red tomatoes (depending on size) 3
medium red onions 6 cloves garlic 1 hot pepper
fresh extra virgin olive oil and salt to taste 6 eggs
320 grams of tuna (canned two hail)
Wash vegetables, check the green stalk friarelli by leaving them intact, same thing for tomatoes and chili. Peel and divide into 4 each onion. Peel and let the whole garlic cloves. Arrange all the vegetables in a baking dish large, the important thing is that are too overlapping, and bake in preheated oven for twenty minutes at least one-half hour. Remove the vegetables from the oven. In short, take and pass the vegetables in the meat grinder. The chopped you have to mix well and season with olive oil and salt. Apart boil an egg-head: let them soak in cold water and distribute the salad on plates and guano with crumbled tuna. Peel the eggs and affettale into quarters, add them to any dish.
INGREDIENTS:
400-500 g friarelli
2-3 red tomatoes (depending on size) 3
medium red onions 6 cloves garlic 1 hot pepper
fresh extra virgin olive oil and salt to taste 6 eggs
320 grams of tuna (canned two hail)
Wash vegetables, check the green stalk friarelli by leaving them intact, same thing for tomatoes and chili. Peel and divide into 4 each onion. Peel and let the whole garlic cloves. Arrange all the vegetables in a baking dish large, the important thing is that are too overlapping, and bake in preheated oven for twenty minutes at least one-half hour. Remove the vegetables from the oven. In short, take and pass the vegetables in the meat grinder. The chopped you have to mix well and season with olive oil and salt. Apart boil an egg-head: let them soak in cold water and distribute the salad on plates and guano with crumbled tuna. Peel the eggs and affettale into quarters, add them to any dish.
Tuesday, December 1, 2009
Build In Shower Bench Images
The Romans at the table
early, just wake up and not even wash their hands, the Roman consumes one of the two daily meals, a hearty breakfast of bread and cheese, fruit and meat. These are often leftovers from the day before the dinner, the guests at a banquet can take home in a basket. Hurry, the first business dedicated to prandium, the late morning snack, simple and fast. The culinary event of the day are held in the afternoon, when the wealthy Roman Empire, after the usual bath at the spa, and then about three or four in the afternoon, he sits comfortably at the table until sunset. Here are a number of capacities, up to six, each with a varied range of dishes. In the normal dinner after the appetizer - Enjoy - follow the main courses of meat and fish and closes with secundae mensae, ie dessert. The evening continues with the symposium, in which the glass of wine - always watered down - you still with some food such as leeks, which stimulate the desire to drink.
A series of rules of etiquette and rules of etiquette dinner, even with respect to the seating arrangements at the table. In triclinium (dining room), in fact, the landlord does have the couches, on which the guests are stretched to two or three, sostenedosi with the left arm. Thus the right hand is free to grab food at low tables laden carefully in front of guests.
The place of honor, called "console" is the far right of the central bed, and is so called because a messenger, entering the door postagli overlooked, can easily transmit the stone guest therein lay a communication important and urgent. The landlord has now left the guest of honor.
in wealthier houses the dining rooms are more than one, and are occupied with the seasons and orientation: the triclinic summer, often containing basements and drinking fountains and water features are oriented to the north, while those Winter facing west, that allows us to capture the last rays of sun of the day.
The power of Archaic and Roman Republican is simple, based on legumes, cereals, cheese and fruit, with the conquest of the East, however, at least on the tables of rich, new ingredients come from all province.Accanto daily bread, the pulsar (a type of polenta topped), the large quantities of lupins, lentils, especially beans and peas, as well as lettuce, cabbage and leeks, figs, apples and pears, are beginning to be eaten foods of distant provenance, such as cherries, imported from the East for the first time by Lucullus.
The Roman poor, of course, has no access to expensive imported foods and home and not even have the triclinium. He continues the ancient tradition of frugal meals and flights. The rich Roman, however, as we passed plenty of sources, provides frequently banquet, attended by dozens of friends and customers. Here are various food, cooked with care and very well prepared, at least according to the recipes of chef Apicius, come down to us. Eggs are very popular duck, pigeon and partridge, and many consumers and fish, fresh or pickled. Similar to some modern oriental sauces made from salted and fermented fish (such as the Indochinese Nuoc Nam) is the garum, one of the most famous sauces antiquity, of which several varieties exist. More common, however, is certainly the olive oil, imported mainly from Baetica (modern Andalusia) and North Africa, whose transport amphorae formed in Rome, in about three centuries, a real artificial hill: Mount Testaccio (called "Monte dei Cocci").
It rarely eats beef, sheep and goat meat more often, and the common pig, which has learned to use every part. The consumption of sausages is huge and appreciated the poultry meat - poultry and aviary - produced intensively in country villas or expulsion, along with larger game such as boar, deer, red deer and roe deer. A key feature of Roman cuisine is the juxtaposition of opposing flavors of spicy with the sweet, sweet with the aroma. Today we would not find so pleasing most of the recipes that are received, such as pears boiled in honey, raisin wine, fish sauce, oil and eggs, and perhaps even the dishes cranes, flamingos, parrots and peacocks adorning some very fine boards. 
early, just wake up and not even wash their hands, the Roman consumes one of the two daily meals, a hearty breakfast of bread and cheese, fruit and meat. These are often leftovers from the day before the dinner, the guests at a banquet can take home in a basket. Hurry, the first business dedicated to prandium, the late morning snack, simple and fast. The culinary event of the day are held in the afternoon, when the wealthy Roman Empire, after the usual bath at the spa, and then about three or four in the afternoon, he sits comfortably at the table until sunset. Here are a number of capacities, up to six, each with a varied range of dishes. In the normal dinner after the appetizer - Enjoy - follow the main courses of meat and fish and closes with secundae mensae, ie dessert. The evening continues with the symposium, in which the glass of wine - always watered down - you still with some food such as leeks, which stimulate the desire to drink.
A series of rules of etiquette and rules of etiquette dinner, even with respect to the seating arrangements at the table. In triclinium (dining room), in fact, the landlord does have the couches, on which the guests are stretched to two or three, sostenedosi with the left arm. Thus the right hand is free to grab food at low tables laden carefully in front of guests.
The place of honor, called "console" is the far right of the central bed, and is so called because a messenger, entering the door postagli overlooked, can easily transmit the stone guest therein lay a communication important and urgent. The landlord has now left the guest of honor.
in wealthier houses the dining rooms are more than one, and are occupied with the seasons and orientation: the triclinic summer, often containing basements and drinking fountains and water features are oriented to the north, while those Winter facing west, that allows us to capture the last rays of sun of the day.
The power of Archaic and Roman Republican is simple, based on legumes, cereals, cheese and fruit, with the conquest of the East, however, at least on the tables of rich, new ingredients come from all province.Accanto daily bread, the pulsar (a type of polenta topped), the large quantities of lupins, lentils, especially beans and peas, as well as lettuce, cabbage and leeks, figs, apples and pears, are beginning to be eaten foods of distant provenance, such as cherries, imported from the East for the first time by Lucullus.
The Roman poor, of course, has no access to expensive imported foods and home and not even have the triclinium. He continues the ancient tradition of frugal meals and flights. The rich Roman, however, as we passed plenty of sources, provides frequently banquet, attended by dozens of friends and customers. Here are various food, cooked with care and very well prepared, at least according to the recipes of chef Apicius, come down to us. Eggs are very popular duck, pigeon and partridge, and many consumers and fish, fresh or pickled. Similar to some modern oriental sauces made from salted and fermented fish (such as the Indochinese Nuoc Nam) is the garum, one of the most famous sauces antiquity, of which several varieties exist. More common, however, is certainly the olive oil, imported mainly from Baetica (modern Andalusia) and North Africa, whose transport amphorae formed in Rome, in about three centuries, a real artificial hill: Mount Testaccio (called "Monte dei Cocci").
It rarely eats beef, sheep and goat meat more often, and the common pig, which has learned to use every part. The consumption of sausages is huge and appreciated the poultry meat - poultry and aviary - produced intensively in country villas or expulsion, along with larger game such as boar, deer, red deer and roe deer. A key feature of Roman cuisine is the juxtaposition of opposing flavors of spicy with the sweet, sweet with the aroma. Today we would not find so pleasing most of the recipes that are received, such as pears boiled in honey, raisin wine, fish sauce, oil and eggs, and perhaps even the dishes cranes, flamingos, parrots and peacocks adorning some very fine boards.
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The Tuscan region is very varied and colorful, with a continuous succession of green and fertile as those of the Chianti hills, often dominated by the undulating ridges of the Apennines and the peaks of the Alps. Mount Amiata, an ancient extinct volcano, stands between the provinces of Siena and Grosseto, the Metalliferous Hills separate the southern hinterland of the Pisan Maremma, the Monti Pisani stand between Pisa and Lucca and Pratomagno, almost completely surrounded by the Arno, divides the Apennine dell'aretino, Casentino, Valdarno from Florence. The Monte Cetona, finally, stands at the south-eastern province of Siena separating the Val d'Orcia and Val di Chiana. The Arno River is the most important. The plains are mainly in the south central part. The coastline is over 300 km long and has rocky shores and headlands alternating with long stretches of beaches adorned with pine forests. They are also part of the territory about 300 square kilometers of islands.
alone would be enough to Florence to promote this region among the most popular destinations for tourists from around the world. But Tuscany is also Siena with Piazza del Campo and his legendary Palio, Pisa with its Leaning Tower and the Baptistery; Arezzo with the church of Santa Maria; Livorno with the old fortress, with its historic walls of Lucca, the Chianti with its sweetness and its winemaking tradition. Of great appeal to the so-called minor Tuscany, dotted with small villages with medieval towns: San Gimignano, Fiesole, Volterra and Montepulciano. Daughter of the Renaissance Pienza, rich history of the beaches of Versilia, only the natural jewels of the Island of Elba and the Tuscan Archipelago. Not to mention the Argentario coast or the wild heart of Maremma, rich farms. For fitness enthusiasts, however, massages and treatments between the warm waters of the Baths of Saturnia (Grosseto) or those of Montecatini (Pistoia) to regenerate body and soul.
Tuscany is universally known for its wealth of monuments and works of art. Famous around the world are Florence, Lucca, Pisa and Siena. Less known, but rich in treasures also Arezzo, Carrara, Pistoia and Prato. They are also a lot of smaller towns, some of them real well-preserved historic villages, keepers of priceless works: Cortona, Fiesole, San Gimignano, Pienza, Montalcino, Montepulciano, Volterra.
Its nature is characterized by rolling hills, the color scheme of fields, farmhouses and cypress trees. But not only. Tuscany is also the surprise of snow-capped mountains, ponds and lagoons of the Mediterranean that goes to lick the sea, forests, a campaign marked by millennial work of man. Not to mention the parks and nature reserves: the Tuscan Archipelago, the Casentino forests, the Apennines, the Alps, the Maremma and the whole area of \u200b\u200bpristine Migliarino-San Rossore-Massacciuccoli.
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Tuscan beans with sage
The outline of the most famous traditional Tuscan cuisine is undoubtedly one of the beans with sage. A simple recipe but not suitable for those in a hurry ...
Dried beans. per person (or fresh beans 250 gr.)
type beans: cannellini toscanelli, capons
200 gr. Cluster of ripe tomatoes or peeled
Extra virgin olive oil 2 cloves garlic 1 sprig of herb sage
Before moving on to the recipe, we focus on proper cooking beans which is really crucial for the success of recipe.
First, if it comes to dried beans, do not recommend soaking the night before and even to add baking soda as recommended cert'uni. We recommend a lot of patience and above all, a cook at more than slow, so that the beans should hardly move in the pan.
To begin with, the earthenware pot is best, and if not you have it available, can fit even a pot with a bottom heat quite often. The water in the pot must be equal to five times the weight of the beans that you want to cook. The flame as has been said to be very low and rather prolonged cooking. In the water you need to put a sprig of grass, sage, clove of garlic and a tablespoon of olive oil. Cook until the beans are not your tender. If it's fresh beans then you cover them with water for at least four fingers, bring to a boil quickly and then let simmer, as dried beans should be fresh for the patience even though the cooking time is much shorter.
Once boiled beans, place in a pan, perhaps a terracotta and gently fry the garlic with the strict dress sprig of sage and 75 ml of olive oil. After two or three minutes add the tomatoes that you have peeled and seeded, cook until you get a thickish sauce, then add the previously boiled beans, salt and pepper to taste.
Continue cooking for about fifteen minutes, taking care to sample from time to time to better evaluate the degree of cooking. 
are called because beans are cooked with sage as the birds, and grass and sage sauce similar to that used to cook the birds. E 'Artusi was to give this name to the beans cooked in this manner.
The outline of the most famous traditional Tuscan cuisine is undoubtedly one of the beans with sage. A simple recipe but not suitable for those in a hurry ...
Cooking time: 20 minutes
Ingredients for 4 people: 100 gr Dried beans. per person (or fresh beans 250 gr.)
type beans: cannellini toscanelli, capons
200 gr. Cluster of ripe tomatoes or peeled
Extra virgin olive oil 2 cloves garlic 1 sprig of herb sage
Before moving on to the recipe, we focus on proper cooking beans which is really crucial for the success of recipe.
First, if it comes to dried beans, do not recommend soaking the night before and even to add baking soda as recommended cert'uni. We recommend a lot of patience and above all, a cook at more than slow, so that the beans should hardly move in the pan.
To begin with, the earthenware pot is best, and if not you have it available, can fit even a pot with a bottom heat quite often. The water in the pot must be equal to five times the weight of the beans that you want to cook. The flame as has been said to be very low and rather prolonged cooking. In the water you need to put a sprig of grass, sage, clove of garlic and a tablespoon of olive oil. Cook until the beans are not your tender. If it's fresh beans then you cover them with water for at least four fingers, bring to a boil quickly and then let simmer, as dried beans should be fresh for the patience even though the cooking time is much shorter.
Once boiled beans, place in a pan, perhaps a terracotta and gently fry the garlic with the strict dress sprig of sage and 75 ml of olive oil. After two or three minutes add the tomatoes that you have peeled and seeded, cook until you get a thickish sauce, then add the previously boiled beans, salt and pepper to taste.
Continue cooking for about fifteen minutes, taking care to sample from time to time to better evaluate the degree of cooking.
are called because beans are cooked with sage as the birds, and grass and sage sauce similar to that used to cook the birds. E 'Artusi was to give this name to the beans cooked in this manner.
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