Giovani e cattivi - young and angry, words to describe these three young Spanish artists who were to play fundamental roles in the development of modern twentieth century art. 

To find the early works of these artists, so alike yet so dissimilar, together in a single exhibit is an extraordinary event, an opportunity to understand the artistic ambience of the early twentieth century movements that sought new ways to express their thoughts. All three artists chose a path contrary to the status quo: in 1901 Picasso used the political magazine "Arte Joven" to work out his views. Mirò rejected figurative painting as it reflected the identity of the dominant classes. And Dalì was thrown out of the Accademia in 1926 when he told his professors they weren't equipped to judge him properly!

The show traces the paths of the three artists in an attempt to discover analogies among them. From images that appeared in Picasso's pre-cubist period, in Mirò's paintings between 1915 and 1920, and in Dalì's work before he became a surrealist we'll discover how each of these three geniuses developed his own very personal language.

The exhibit is in Palazzo Strozzi, Florence. Open every day 9,00 to 20,00 - Thursdays until 23,00

This weekend, March 12-16, Pitti Immagine will present the sixth edition of 'Taste' - one of the most reknowned food fairs in all of Italy. Taste is dedicated to Italy's most excellent food products and lifestyle. Held in Florence's historic Stazione Leopolda, there will be a plethora of stands where foods of all types can be tasted and purchased as well as kitchen tools, gadgets, cookware and clothing - all, naturally of the highest Italian design.
In the 'Taste Ring' you'll find today's brightest luminaries of the food scene entering in lively conversation and debate over all sorts of food-related topics ranging from present trends to future innovations in food culture!
For more info, visit the Pitti Immagine website: http://www.pittimmagine.com/it/fiere/taste/index.php

In Tuscany, the winter begins to soften into spring just about this time of year. Early March – the days get longer, the sun becomes warm on our faces, the birds are back to singing at dawn and dusk. As spring approaches, it's time at Lo Studiolo to introduce last winter fruits and vegetables to their newborn cousins – the spring produce that makes us feel like summer's not that far off! 
Here's an idea on how to enjoy the comforting flavors of winter with the fresh sparkle of spring.
Keep it simple! The time for long, slow cooking is over! Put a bounce in the step of the last winter veggies by turning them into springy salads! Here's one that's soothing and cheerful: 
Orange-Fennel-Pan Roasted Pine Nuts Salad! Simple! Peel an orange or two, then thinly slice it horizontally. Do the same with a plump, fresh finocchio (fennel). Arrange them on a platter in any way that pleases your eye. Garnish with a few leaves of fresh arugula and sprinkle with pine nuts that have been previously pan roasted and allowed to cool. Make a simple citrus dressing by blending the juice of one orange with 3-4 tablespoons extra virgin olive oil and a pinch of salt. When it thickens, drizzle it over your salad. Lots of freshly ground black pepper and... buon appetito! 
As spring and summer approach, our guests and students at Lo Studiolo will be enjoying the marriage of the seasons in their dishes. 
Come, sign up for a cooking lesson. Celebrate the change of season with us!