After taking the train from Montecatini Terme to Florence, we stopped by Francesco da Firenze on the Via Santo Spirito to pick up my custom fit, hand-sewn sandals (ordered on our previous visit to Florence Tuesday). They are wonderful! Grazie mamma mia!
(photo complete with mosquito bites that have increased in number and ferocity of itching)
Then we wandered over to the Palazzo Vecchio to meet up with Curt, the organist from Judy’s wedding (and formerly of St Barnabas, the church Judy & Mom attend in Scottsdale). Curt has been staying at the Benedictine monastery at San Miniato al Monte, an exquisite example of Romanesque architecture and style. We had a delicious lunch* in Curt’s company before hiking all the way up to the uppermost heights of Florence (bravo Gramma!) for our private guided tour provided by the charming and knowledgeable Curt. I literally took 112 pictures. San Miniato is the jewel in Florence’s crown if you ask me.
Next, we attended the monks’ traditional vespers at 5:30 pm with a brief mass. Although we weren’t always sure when to stand or sit, we did manage to follow the service in Latin pretty well (Curt had provided us with written copies). As always, I was amazed by the similarities between the Episcopal church service and Catholic mass.
The monk leading the vespers (in town for the Gregorian chant conference this weekend) had a heavenly voice (pun intended).
Then we were in for a real treat: a brief concert by Curt on the freshly tuned organ. DIVINE.
A taxi whisked us back down the hillside to Santa Maria Novella, where we only had to wait 2 minutes for our train back to the villa.
Exhausted but satisfied, we skipped a formal sit-down dinner in favor of yoghurts, fruit and grissini (my favorite breadsticks, with my preferred brand being the lightly salted Dal Cesto di Alice, Fagolosi Croccanti e Stuzzicanti).
We are truly fortunate and blessed.
*I started with a carpaccio of swordfish topped with lightly sautéed crunchy carrots and zucchini, followed by pick-up-your-plate-and-lick-it-when-you’re-done-it’s-so-scrumptious maccheroni (which are actually big fat tubes of pasta) in a saffron sauce with fresh asparagus tips. All washed down with a very fine house red.
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