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| HOME ABOUT TRIP PLANNING VACATION PACKAGES Mar. 25, 2010 |
Rome: The Gladiators are Back!
Gladiators in the Colosseum at 3D-Rewind A family trip to Rome can sometimes be exhausting: the monuments, the guided tours, the museums... all of these take a toll on your stamina and concentration. So when the opportunity arises to ease up on the touring routine, and at the same time add fun and interactive learning to your day, you should grab it. And you can with the new 3D-Rewind show. This 30-minute adventure is based on historically and architecturally accurate renderings of the landscapes and life-styles of Ancient Rome. It takes advantage of contemporary 3D technology to facilitate the understanding of what it was like to live in Rome 2,000 years ago. Digital animation is used to recreate gladiator fights in the Colosseum and to give a real sense of the hustle and bustle of Roman life, in this way enhancing your site visits to actual places in Rome. On the premises, visitors will find additional activities such as a demonstration of how to wear a toga and dress like a true Roman Senator, or a selection of everyday objects reproduced in bronze to help you discover more about daily life in ancient Rome. The location is convenient too; 3D-Rewind is installed in a restored cinema only steps from the Colosseum. In this innovative new attraction, virtual reality enhances actual reality in a vivid way that is sure to appeal to visitors of all ages. 
Wielding a rolling pin like a pro The hidden nooks and crannies of Florence’s historic center offer a lot of sites with “kid appeal” but you have to know where to find them. That’s why we devised Towers, Lions and Gelato: Florence for Children, a 3-hour guided walking tour that provides an entertaining and informative look at the city from a child’s point of view. Animals — both ferocious and friendly — are the focus of this tour. Meet the golden lion that stands guard over City Hall, the rearing horse being shod by a medieval blacksmith at Orsanmichele and the wild pig that crouches outside the Straw Market. Along the way you’ll hear tales of Florence’s medieval past and discover the remains of the soaring 200-foot high towers where, in the 12th century, the locals used to hide out during family feuds. The tour also includes a stop for gelato at one of Florence’s oldest ice cream parlors where you’ll get an insider’s look at how this handmade specialty is prepared. 
"Mom, look what I made!" Two other activities will give curious children the chance to get their hands dirty as they learn to paint a fresco just like it was done in the Renaissance or how to turn flour, eggs and water into strands of homemade pasta. Both of these hands-on lessons are taught by trained professionals and both supply you with all the materials you’ll need to create your own “21st century masterpiece.” The Painting a Fresco Workshop takes place inside the castle-like Palazzo Vecchio, for 700 years Florence’s City Hall and with interior walls that are decorated with acres of colorful fresco paintings. And Cucina Fiorentina is held in the warm and welcoming apartment of Francesca di Leonardo in the characteristic San Frediano district. You can do this cooking lesson alone or combine it with a guided visit to the covered San Lorenzo market where you’ll pick up the fresh supplies to make your meal. “Learning to make pasta fresca is an activity that’s perfect for children,” explains Francesca. “In fact, the finished product often turns out better than what their parents make because kids have the manual dexterity and spontaneity that adults have, unfortunately, lost.” 
whaiwhai: Stories that change the way we travel Who hasn't experienced a treasure hunt as a kid? Who doesn't remember the excitement and fun of the game, the competition and the sense of satisfaction when clues were followed and the puzzle was solved? Action, fun and engagement were and will always be the key ingredients of any treasure hunt. But how many can say they've gone on a treasure hunt in Venice? And how many can claim that, in the process, they discovered the unbelievable secrets of a magical and unique city built on water? Well, this is the promise of whaiwhai, the new and revolutionary tour book introduced this year by Select Italy. Featured in TIME magazine, National Geographic Traveler and, most recently, in the New York Times, whaiwhai will give you and your family hours of captivating fun. All that's needed is the book, a cell phone and a map. Described by the New York Times as "a high-tech Italian touring game that is part 'Amazing Race' and part treasure hunt, with a bit of DaVinci Code-style storytelling mixed in," whaiwhai (the word means “to search for” in Maori) offers an exciting, full-immersion touring experience unlike any other. Better yet, split your family or party into two or more teams, each with their own book, and challenge each other: who will discover more secrets in the shortest time? Who will unravel the mystery? Last but not least, whaiwhai is also recession-proof: at less than $34.00 per book, there isn't much more out there that can provide so much content and engagement at such a low price. Available in Rome, Florence, Venice and Verona, whaiwhai is great fun for all ages. |
Restaurant of the Month: Where to Eat in ....?
Florence's Piazza della Passera in the early evening A child’s stomach isn’t exactly programmed for the strict opening hours of most Italian restaurants. That’s why we were delighted to find out that Trattoria 4 Leoni, one of our favorite casual dining spots in Florence’s Oltrarno neighborhood, is now open from noon to midnight every day of the week. This means that you can stop in for one of their delicious Tuscan meals at 5 p.m. or 6 p.m., or anytime the kids get a little restless and need a break from Renaissance art. This historic trattoria is located in Piazza della Passera, only steps from the Pitti Palace, the Boboli Gardens and the Ponte Vecchio. It faces onto a charming, child-sized triangular piazza that is closed to car traffic. In nice weather, you can dine outdoors under huge canvas market umbrellas. Whatever the season, the Gran Fritto dell'Aia featuring crispy fried chicken, rabbit and vegetables on a single plate, is a real crowd pleaser. There’s an array of yummy pasta dishes to choose from, while special mention must be made of the incomparable desserts, such as Maria Elvira's pear and chocolate cake. The two-course Artisan's Lunch comes with water, wine and bread and is a great value at only 10,00 euro per person. Reservations are recommended, especially for the tables outside in the piazza. À la carte menu approximately 35,00 euro/person.
Trattoria 4 Leoni – Florence
A freshly-baked pizza right out of the oven
Ingredients (4 servings)
Special equipment: a pizza stone and peel
Instructions In a large bowl, whisk together flour and salt; form a well in center. Add yeast mixture and oil; stir until dough just comes together. Turn out dough onto a lightly floured work surface and knead vigorously, for 10 minutes. Cover with a damp dishtowel and let rest for 10 minutes, then knead vigorously for 10 minutes more. Lightly oil a large bowl. Form dough into a ball, transfer to bowl and turn to lightly coat with oil. Cover bowl tightly with plastic wrap and refrigerate overnight. Punch down dough with your fist (dough will be stiff), then fold sides over one another, turn dough, tightly cover bowl with plastic wrap and refrigerate at least 4 hours or up to 24 hours. Divide dough into 4 pieces; shape pieces into balls and place on a lightly floured work surface, leaving a few inches between balls. Loosely cover with a damp dishtowel (not terry cloth) and let rise at warm room temperature until doubled, about 2 hours; time may vary depending on room temperature and freshness of yeast. If skin forms on dough while rising, lightly spray surface with water. Heat stone while dough rises: Position rack in lower third of oven. Place pizza stone on rack. At least 45 minutes before baking pizza, heat oven to maximum temperature (500° to 550°). Assemble Pizza: On a lightly floured work surface, press 1 dough ball with your fingers and begin to shape into a round. Use your fist and hands to gently stretch dough to a 10-inch round (A floured rolling pin can be used to help roll out dough). Transfer dough to a lightly floured peel; gently shake peel to make sure dough does not stick. Working fairly quickly, spread a 1/3 cup sauce over dough, leaving about a 1/2-inch border. Tear 3 ounces cheese into pieces and arrange on top of sauce. Tear 1 or 2 basil leaves into small pieces and arrange on top. Drizzle very lightly with oil and sprinkle with salt. Slide pizza onto stone. Bake until cheese is melted and bubbling in spots and edge of dough is crisp and golden, about 7 minutes. Using the peel and a large spatula or pair of tongs, transfer pizza to a plate and serve. Repeat with remaining ingredients. Recommendation: You can use regular, all-purpose flour in this recipe but soft “00” flour produces a more pliable, easy-to-work-with pizza dough and a tender yet sturdy crust with a crisp edge.
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Cioccolata Modicana at Select Italy Food Store "March Tasty Bundle!"
Sicilian-style chocolate was born when the Spanish, returning from the New World, introduced the Aztec tradition of chocolate-making to the island. Worked by hand, this delicacy is intensely flavored and has a unique, granular texture due to the lower quantity of cocoa butter used. The chocolate bar included in our March Tasty Bundle features crunchy hazelnuts. It's made by Antica Cioccolateria Acese from traditional recipes that utilize the most advanced technology available. All of Antica Cioccolateria Acese's fine chocolates are artisinal and are produced from the Acese family's many years of experience and specialized knowledge. 
Select Italy's new online food store represents a proud partnership with Di Palo’s Fine Foods. At
food.selectitaly.com, online shoppers will find a carefully curated
range of specialty items imported directly from Italy. The Select Italy Food Store makes it a breeze to bring the best
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Recipe courtesy of |
Compiled and researched by Select Italy.
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