Florence, Day 2 (Beyond the Hotel)

After lunch we got signed up for more tours and got directions to the Bancomat (ATM).  As is becoming a habit, we didn't find them exactly helpful.  We wound up in something that seemed like a cross between an arcade and a casino, and got accosted by a very assertive bouncer who told us they didn't open until 2:30 and that we needed to leave.  Luckily, my Italian is sufficient for "No, no, where is the ATM?" and we got directed and then escorted out of the casino place and into the main part of what is maybe a shopping mall and to the ATM.  We did not return to the hotel via the casino, but we did grab a coke (for me) and a coffee (for Lyle) and snap a couple quick photos of the view from the executive lounge.

We did catch the bus without incident and went downtown and found our way to the Bargello sculpture gallery - which Lyle insists on calling a bordello, but which I assure you is not, which was pretty awesome.  Not only does it have an early Michelangelo sculpture of Bacchus (deemed unacceptable because the patron for whom he'd sculpted it decided the god of wine seemed too drunk), but also a whole room of Donatellos, including two different portrayals of David (neither of which hold a candle to Michelangelo's, but how could they) and sooooo many other sculptures.  Here's the Donatello that is symbolic of Florence, and used to sit out in front of the Uffizi (but has since been replaced with a replica, because this one is too valuable to be out unprotected.)

After the Bargello, we went to the Galileo museum, which was a nice break from art, all the art, and nothing but the art.  Lots of really cool technology from just after the Renaissance, including the first microscopes, telescopes, and clocks.  However, check out these insane obstetrical models.

Then we got gelato, because, we hadn't had any since yesterday, and then we went over to meet up with our tour.  

Today we learned about making gelato and pizza.  The bad news is that I think we are likely ruined for gelato everywhere else and we may never want Papa John's again.  The good news is that I think at least half of the 2016 strawberry harvest will be consumed as gelato.  And our instructor was a Redskins fan!!  What's the difference between gelato and ice cream, you ask?  Ice cream has eggs.  Here's Lyle getting instruction on how to use a silicon spatula (only silicon, Jimmy insisted, never wood or rubber) to test if all the sugar has dissolved.

While the gelato was freezing, we learned about making pizza.  All good pizza is dependent upon perfect dough, and the perfect dough is dependent upon no breaking the fibers.  This was emphasized to us numerous times.  One must not press too hard, one must not push too far, one must not knead too long, one must never use anything but extra virgin olive oil.  We learned about how to make pizza at home, when one does not have access to a high temperature oven, and we learned that the absolute minimum time for pizza dough to rise is 8 hours, with 24 being strongly preferred.  Otherwise, we were told, it is like eating a stone.  Here's me putting too much tomato puree (never sauce!) on the dough.

When we were done eating the pizza, and yes, it was the best pizza we've had here, it was time to get back to the hotel, so we walked back to the train station and caught the shuttle.  Too bad for Lyle, happy hour is over and thus we are just chilling in our room as we have to be on the 8am shuttle for tomorrow's adventures.

Good night valued readers.

Marty and Lyle