Submitted by Carly Precht on the 2019 summer session program in Italy sponsored by the Department of Behavioral Health and Nutrition…
Just like that the second week of the program is complete. We traveled throughout Tuscany, starting in central Tuscany and traveling north to Florence and ending the week Asciano. The week started with a day trip to Firenze (Florence) where I was mesmerized by the old city charm and extensive history.
Upon arriving in Florence, the capital of Tuscany, it was evident that I was standing on history. It was everywhere you look, from the layers of history under our feet to the beautiful architecture towering above us. It was also obvious that Florentines have placed emphasis on their culture for thousands of years. They have maintained their historical sites with minimal restoration only when necessary. The tour of Florence began in Piazzo de Republico where we met Vanessa our tour guide for the day. She discussed the founding of the city dating back to 59 B.C. and the influence that the Renaissancehad on the development of this city. Before touring the gem of the city, Vanessa walked us through a museum filled with artifacts of the time including a model of the front of the Duomo, original doors of the Baptistery of Saint John, and an uncompleted sculpture by Michelangelo. The original doors from the baptistery contained stories of the Old Testament that utilized a technique that made the scenes appear gold plated. It was in this museum that I got insight into just how much history and culture the city has been able to recover and maintain over the last thousands of years. It was after the museum and touring the baptistery that we started the ascent of 400+ stairs to the top of the Del Duomo or “Cathedral Square.” The design of the cathedral is most known for the dome developed during the Renaissance by Filippo Brunelleschi. Vanessa discussed the process of building the beautiful cathedral including the rotating pattern of red, green and white marble on the front of the building, acquired from Florence as well as other areas in Tuscany. Once we climbed the hundreds of winding and narrow steps, we reached the top and experienced a view nothing short of breathtaking.
After leaving Vanessa, we had an evening walking tour of Florence. This tour complemented the earlier tour well, taking us to another part of the city and expanding on the history of the Medici family and Michelangelo. We traveled to Piazza della Signoria or Piazza Vechhio also known as the “Old Palace.” It was here that we were able to experience the only outdoor museum that displayed 18 sculptures, some including Poseidon, Hercules, Statue of David and the first statue that wasn’t deemed to have a front or back. Our tour guide mentioned that these statues were built with money from the Medici family fortune after the defeat of the Ghibellines by the Guelphs. It was then time to visit the church of Santa Croce founded by Saint Francis which according to Bernardo is one of the most recognizable churches in all of Florence and is where Michelangelo is buried. We finished the tour with the Medici Estate where I learned that although the Medici Family ruled over Florence for almost three centuries, they were patrons of the arts and humanities. They helped to discover artists such as Brunelleschi, Michelangelo, Donatello and Ghiberti.
To finish out our second week in Tuscany, we traveled to Asciano where we visited Podere Alberese where we not only learned about the harvesting of olives, but also the manufacturing process. Luccia mentioned that only about 5% of the olives that we see on the tree would be made into olive oil. When considering the harvesting process, it was done by placing a net around the tree and shaking it to release the olives. Collection of the olives should take place within 24 hours because if not it can affect the flavor. In terms of flavor, if olives are harvested when black they will have a sweeter taste whereas, green olives have a stronger more pungent taste. Additionally, the longer you wait, the less antioxidants you find in the final product. Regarding the labeling of olive oil, there is a huge difference among categories. Extra virgin olive oil comes from the first press and is less refined than that from a harder pressing that is more acidic and of lower quality. After reviewing the process of making olive oil it was time to try it. It appeared light in color corresponding to the first press and it had a neutral flavor, but was light and refreshing.
Overall, the last week spent in Tuscany uncovered hidden gems and allowed for a better understanding of Tuscany’s rich and diverse history. I learned that although Tuscany has many regions, their roots are all connected with history dating back to B.C.
