Pistoia is a nice town by the Appennines, about 25 miles (40 km) to Florence and Lucca and about 38 miles (60 km) to the province of Pisa.
Pistoia deserves much more attention than it actually gets from tourists. In addition to its medieval bastions, the perfectly conserved historic center keeps some of the most beautiful contemporary artwork of the area. Among these streets it will be easy to get the chance to taste 'neccio', a crepe made of chestnut flour to be tasted alone or filled with cold cuts, chocolate cream or ricotta and sugar.
Every Wednesday and Saturday in the Piazza del Duomo of Pistoia you can enjoy the sight of the market taking place in all the nearby roads. In this typical market you can buy every kind of food, clothing and home accessory. Also located at Piazza del Duomo is San Zeno Cathedral, a Roman style church that's home to very important works of art. On the inside, in San Jacopo Chapel, along the northern aisle, you can admire the silver Saint James' Dossale, started in 1287 and completed by Brunelleschi about two centuries later.
Chocolate lovers will be more than satisfied in Tuscany. In this resourceful region chocolate making represents tradition and excellence. Chocolate from La Molina is the perfect marriage of first class cocoa and unusual ingredients coming from all over Italy, such as Bronte's Pistacchio, Avola's Almond and Langhe's hazelnuts. You can't miss the mint caramel milk tablet, winner at the 2008 London's Academy of Chocolate Awards. Cream and sugar-free bars are remarkable as well.
Via San Paolo, 41
Tel. +39 (0)573 774379, www.lamolina.it
Art lovers can visit, only by appointment, the Celle Farm – www.goricoli.it- only 6 miles (10km) far from Pistoia. An exceptional private collection of contemporary artwork and installations. While nature and animal lovers shouldn't miss a visit to Pistoia's Zoo, founded in 1970 and still representing one of the biggest national structures of its kind. The park covers an area of 7 acres and hosts about 400 animals from mammals and birds to reptiles, amphibians and insects.
These light, flaky and melt-in-your-mouth pain aux raisins are a delight of French patisserie and are great for a breakfast treat, or any time. Make your own pain aux raisins with this easy-to-follow recipe.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.