Alta MacAdam > Quotes

“In the 16th century, after a period of decline and corrupt administration, the abbot sold the lead from the church roof, which later collapsed as a result.”
― Alta MacAdam, Blue Guide Tuscany

“There is a wide variety of good meat available, often simply grilled or roasted on the spit, and the preference is for farmyard animals, such as rabbit, lamb, chicken, duck and wood pigeons. The famous bistecca alla fiorentina, a T-bone steak, is always cooked over charcoal, and rosticciana is grilled spare ribs. In Tuscany, meat dishes are often stewed slowly in a tomato sauce, called in umido (stracotto is beef cooked in this way or in red wine). In the Maremma, wild boar (cinghiale) is sometimes prepared alla cacciatora, marinated in red wine, with parsley, bay leaves, garlic, rosemary, onion, carrot, celery, sage and wild fennel. It is then cooked slowly at a low heat in a terracotta pot with oil, lard, hot spicy pepper, and a little tomato sauce.”
― Alta MacAdam, Blue Guide Tuscany

“In the courtyard there is an 11th-century square well-head, the most interesting example remaining in Venice from the Veneto-Byzantine period.”
― Alta MacAdam, Blue Guide Venice

“The oldest district of Massa is Rocca, with very narrow streets (but few old houses) and the church of San Rocco, which has an interesting 16th-century Crucifix attributed to the local sculptor Felice Palma. It is at the foot of the hill crowned with Massa’s most important building, the Rocca or Castello Malaspina, first built in the 11th–12th centuries. The Renaissance palace of the Malaspina family was enlarged in the 16th–17th centuries, and is of the highest architectural interest (open summer every day except Mon 9.30–12.30 & 4.30–7.30, or until 11pm on summer weekends; other periods usually only at weekends; T: 0587 44774). The Renaissance rooms are shown on guided tours every hour, as well as the medieval and defensive portions, and the walkways on the battlements.”
― Alta MacAdam, Blue Guide Tuscany