Exhibition: Federico Barocci (1535-1616) - The enchantment of color
 

Until January 10th the formerly hospital Santa Maria della Scala hosts the exhibition 'The enchantment of color', which consists of 34 works of art from museums all over the world (Paris, Vienna, London) and more than a hundred masterpieces from other great artists who lived and worked during the 16th century and who were inspired by Barocci's style.
 
Federico Barocci - also known as 'il Fiori' - is a very important interpreter of the Italian Mannerism. He can be seen as one of the precursors of the Baroque.
 

Medieval market

The first edition of the 'Mercato nel Campo', a mediaval market at the Piazza del Campo like the weekly market held some 700 years ago, was a very spectacular event. At November 14th Piazza del Campo was crowded with thousand of visitors.

The booths of the medieval market offered a wide range of typical local products: Tuscan cheese, all sorts of meat, olive oil, different types of honey, truffles and presents made by local craftsmen, like wool, utensils made of wood, iron and ceramics.

The Piazza looked as 700 years ago, with live music, medieval (folk) dances, fire breathers and people in medieval costumes. Did you miss this magical event, don't worry: there will be another medieval market, with even more booths and festivities, in March 2010.    MORE PICTURES

Every November thoughts in Tuscany turn to the olive harvest for the region's famous extra virgin olive oil. So our students were lucky enought to be taken by expert guide Serena to visit an olive press (frantoio) to see how the peppery green liquid is produced. Traditionally olives were pressed between two huge stone wheels, but nowadays most producers prefer modern machinery which better retains the flavour and quality of the oil. It takes 100 kilos of olives to produce between 10 and 20 litres of extra virgin olive oil, and there are around 450 varieties of olive trees in Tuscany. Our students then had the opportunity to pick olives themselves at a small olive farm where the organically grown olives are harvested by hand, using small rakes. Eight enthusiastic students from all over the world spent a bright, sunny morning in the Chianti countryside laying out nets, raking down the olives and gathering them into crates. All followed by a hearty lunch of local cheese, ham, soup, bread and wine in the farmhouse kitchen!