Warrior Custom Lacrosse Pinnies

I capolavori del Bronzino a Firenze & Il brodetto di pesce nel coccio - Premi!

in January ended in Florence (Palazzo Strozzi), the only and unique international exhibition devoted to works by Agnolo di Cosimo, called Bronzino (1503-1572). At the event, were joined valuable works on wood, from the most important museums in the world. The great Florentine painter, one of the foremost exponents of Italian art, came in, very young, the workshop of Pontormo and, showing his great skills as a portrait painter, became the favorite painter of Cosimo I de 'Medici, Grand Duke of Tuscany.

Some of the works that were exhibited:

Holy Family with St. And Elizabeth S. John (1526-1528) - Washington DC, National Gallery of Art - H. Samuel Kress Collection

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Holy Family with St. Anna S. John (1550-60) - Paris, Louvre

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Holy Family with St. John (1538-40) - Florence, Galleria degli Uffizi

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Portrait of Eleonora of Toledo (1545) - Florence, Galleria degli Uffizi

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Portrait of Stefano Colonna IV (1546) - Rome, Galleria Nazionale d'Arte Antica di Palazzo Barberini

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Portrait of Lucrezia Panciatichi (1541-1545), Florence, Galleria degli Uffizi

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Portrait of a Women (1530-32) Windsor Castle, State Apartments, Lent by Her Majesty Queen Elizabeth II

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Venus, Love and Jealousy - about 1550, Budapest, Muzeum Szépművészeti

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Venus, Cupid and Satyr (1553-1555) about - Rome, Galleria Colonna

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The fish soup in the crock
(my way!)

Ingredients for 4 / 5 people

A cuttlefish and octopus already quite large and clean, a small trunk of dogfish, a small trunk of hake, 400 g chicken fillets seafood, 400 g of shrimp in their shells, 400 grams of clams, extra virgin olive oil, plenty of chopped garlic, onion and parsley, 1 glass of sparkling wine, tomato sauce to taste (preferably home made!), red wine vinegar, salt, black pepper, crushed red pepper, a stalk of celery, carrot, onion whole.
Preparation

For the soup: Place a pan of water on the fire by adding an onion, a stalk of celery, a carrot, a pinch of salt, a tablespoon of tomato puree. Bring to a boil and add the trunk of the dogfish and hake. Cook for 10-15 minutes, making sure that the fish do not sfaldino Take them from the broth and place one hand on a plate. Blanch the squid in water and red wine vinegar (equal parts) for about twenty minutes, Privatel skin, cut it into small pieces and place in a crock, along with plenty of chopped garlic, onion and parsley and extra virgin oil in appropriate amount. Add the squid, cut into strips about an inch, salt, black pepper and crushed red pepper. Cook and season, then started to pour on the soup prepared in advance. Add the clams and shrimp in their shell, half of their cooking, add the chicken fillets of sea. Pour a full glass of sherry, let it evaporate and add the tomato puree, the remaining broth and, last, the logs of dogfish and hake, previously cooked in broth, sliced. Keep on the fire for a few more minutes and serve this delicious soup with toasted bread with garlic.

With this recipe I participate in the contest Imma