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Apartments in Florence Italy is one of the most reasonable solutions to your lodging problem. Being as many people want to stay longer in one places and do day excursions area the surrounding area with their rental car, the people in Florence have started renting out apartments for not only long term but also to satisify the people who cannot afford a hotel or who wish to come and go and do their own cooking. In Florence there are some good companies that offer apartments.
Good as Gold Apartments in Florence Italy
Everyone wants their living quarters to be pleasing to the eye, and the people who are in charge of offering apartments know this. There are lodgings where there are individual bedrooms to sleep 4 poeple and made one sofa bed for two more. Or you can find attic type apartments where everything is altogether. But the decoration is usually basic and many are spacious with some very amazing views of the museums, churches and lush green parks.
Comfy Apartments in Florence Italy
All the bed linens, towels and basic kitchen utensils are included. Some might have air-conditioning or just a ceiling fan for summer weather and in the colder months heating. If you have been luck enough to do an Italian cooking course, you can try ou some of the recipes you learned and if not I will included some good ones for you to try when you arrive back so you do no forget the smells and flavours of the Tuscany and Florence.
If you travel around the area, you will see that small game animals like rabbit and hare are part of the Tuscany diet. So here goes a finger-licking meal-
Rabbit in Creamy Liver Sauce
Serves 4 people
-2 cut up cleaned rabbits ( put the livers aside )
-four slices toasted hard bread
-3 garlic wedges cut in three parts each
-olive oil to cover the bottom of the sauce pan
-salt and pepper to taste
-tarragon and oregano to taste
-1/2 litre white cooking wine
-1 cup water
Take a large skillet and put the olive in it and heat. When heated put the pieces of rabbit and liver in the skillet, add salt, pepper, tarragon, oregano and garlic and brown. When the livers are tender, put them into a morter with the garlic used for cooking and the bread and mash completely. Add this to the rabbit and add water and wine and simmer for about 30 to 40 inutes on a LOW temperature. Turn off and let stand five minutes. You can serve this over Italian pasta and an excellent red Chianti or Brunello wine.
This should make apartments in Florence hunting a little easier.
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