The ISI Florence Guide | Listing the Best Picks of the Month to Explore the City at its Best.
MR & MRS CLARK. Ossie Clark and Celia Birtwell. Fashion and Promts 1965-7
When: Ongoing, Mon to Thu 10:00am-3:00pm, Fri to Sat 10:00am-7:00pm, Sun 3:00pm-7:00pm
Where: Museo del Tessuto, Via Puccetti, 3 – Prato
Price: Euros 7,00 (for students)
PASSIONE NOVECENTO. From Paul Klee to Damien Hirst
When: Ongoing, every day except Wednesdays, 9:00am-7:00pm
Where: Palazzo Medici Riccardi, Via Cavour, 1
Price: Euros 10,00
TONY CRAGG. Transfer
When: Ongoing, every day except Thursdays, 9:00am–7:00pm
Where: Museo Novecento, Piazza Santa Maria Novella, 10
Price: Euros 4,50 for people under the age of 25
HENRY MOORE in Florence
When: Can always be seen until March 31, 2023
Where: Piazza della Signoria and the area in front of the San Miniato al Monte church
When: Every day 10:00am-7:00pm
Where: Selfie Museum, Via Ricasoli, 44
Price: Euros 10,00
When: Mon to Wed 10:00am – 2:00pm; Fri to Sun 10:00am – 6:00pm
Where: Via Federigo Stibbert, 26
Price: Euros 8,00
MIDDLE EAST NOW FESTIVAL
When: October 4-9
Where: Cinema La Compagnia, Via Camillo Cavour, 50/R – Cinema Stensen, Viale Don Minzoni, 25/C
Price: Starting at Euros 5,00
SCANDICCI STREET MARKET
When: October 8-16, Mon-Fri 4:00pm to 12:00am, Sat-Sun 10:00am to 12:00am
Where: Via Pantin – Scandicci
FLORENCE QUEER FESTIVAL
When: October 11-16
Where: Cinema La Compagnia, Via Camillo Cavour, 50/R
Price: Starting from Euros 5,00
FIERA DI SANTO SPIRITO
When: October 16 and November 20, 9:00am-7:30pm
Where: Piazza Santo Spirito
A.C. FIORENTINA HOME GAMES
Where: Stadio Artemio Franchi, Firenze
Price: Varies by seat
Website for tickets: https://acffiorentina.vivaticket.it/
October 10 – Fiorentina vs Lazio October 13 – Fiorentina vs Hearts (Conference Leage)
October 22 – Fiorentina vs Inter. October 27 – Fiorentina vs Istanbul Basaksehir (Conference League)
SAGRA DELLA CASTAGNA – CHESTNUT FESTIVAL
When: October 9, 16, 23, 30
Price: Admission fee
Getting there: You can get there by train: every couple of hours, a train leaves from SMN station with destination FAENZA; get off at the MARRADI – PALAZZUOLO SUL SENIO stop and you’ll find yourself in the middle of the festival! Also, on Sunday 16 a special steam train will be running from Firenze to Marradi. The regular train ticket costs Euros 7; the steam train has to be booked in advance and it costs Euros 50 per person.
LUCCA COMIX & GAMES
When: October 28 – November 1
Price: Tickets starting from Euros 21,00
Getting there: You can get there by train. Twice an hour you’ll find direct trains at the SMN station for Lucca. It will take anywhere between one hour and a half to two hours to get there.
BARBERINO DESIGNER OUTLET
When: Every day 10:00am-8:00pm
Getting there: Shuttle bus from Florence, check website for detailed info.
SCHIACCIATA CON L’UVA (RED GRAPES CAKE)
In Tuscany, September and October are time for la vendemmia, the grape harvest. In Tuscany, one of the largest wine producing regions in Italy, it’s a very important time. So, traditionally, we celebrate by baking schiacciata con l’uva, a kind of flatbread, filled to the brim with the sweetest grapes. Truly seasonal, this schiacciata appears as if by magic in the Tuscan shops in September and then by the end of October it’s gone.
Recipe (from website: https://www.cucchiaio.it/ricetta/schiacciata-con-l-uva/ ) :
400 g all purpose flour
7 g yeast (lievito di birra disidratato)
6 tbsp white sugar
4 tbsp olive oil
200 ml water
2 bunches of black grapes
To prepare the schiacciata con l’uva, first dissolve the yeast in half the water. Place the flour in a bowl, add the yeast and oil; mix just and add, a little at a time, all or part of the remaining water. Adjust according to the mixture, which should be neither too soft nor too hard. Then knead for about 15 minutes, until the mixture is smooth and elastic. Cover the bowl with plastic wrap and let rise until doubled in size (this will take about 2 hours).
Take the risen dough and turn it out onto a floured pastry board. Take about 2/3 of it and roll it out with your hands onto a 23 x 23 cm square baking pan lined with parchment paper and greased with oil. You will need to cover both the base and part of the edges.
Spread the shelled grains of 1 bunch of grapes on top, sprinkle with 3 tablespoons granulated sugar, and finish with a drizzle of oil. Roll out the remaining dough with your hands or rolling pin, and cover the fruit filling, sealing the edges well with your fingers.
Spread the grapes from the remaining bunch on the surface of the dough, sprinkle with the remaining 3 tablespoons of sugar and a drizzle of oil. Place in a preheated oven at 190°C and bake for 45-50 minutes or until golden brown. Take the schiacciata with grapes out of the oven and let it cool completely before serving.
CASTAGNACCIO (CHESTNUT CAKE)
Castagnaccio is a typical dessert from the folk tradition of Tuscany and regions adjacent to the Apennines. It is a very simple cake made from chestnut flour and a few other ingredients, typical of the Fall season. Moist and firm, but suitably soft, castagnaccio has a delicate and unmistakable taste.
Recipe (from website: https://www.cucchiaio.it/ricetta/ricetta-castagnaccio/) :
300 g chestnut flour
380 g cold water
4 tbsp sugar
2 tbsp olive oil
40 g raisins
40 g pine nuts
40 g walnut kernels
2 sprigs of rosemary
1 pinch of salt
Begin the preparation of the castagnaccio by soaking the raisins in cold water and toasting the pine nuts in a nonstick pan. In a bowl, sift the chestnut flour and add a pinch of salt, sugar, 2 tablespoons of oil and the water.
The water should be added slowly, a little at a time, continuing to stir with a whisk to prevent lumps from forming. You should get a smooth mixture but not overly liquid. Add half of the squeezed raisins, pine nuts and walnuts. Stir well.
Grease a 26-cm-diameter round baking dish with oil, pour in the mixture, and garnish the surface with the remaining walnuts, pine nuts, and raisins and the rosemary needles. Finish with a drizzle of oil and bake in a preheated oven at 180°C for 35 minutes, until small cracks have formed on the surface.
Take the castagnaccio out of the oven and let it cool before serving