Art Escape Italy | Blog

Art Escape Italy Blog

We asked each of our 2017 instructors to share the best advice they ever received for their art practice and for pursuing a career as an artist. The wisdom that these artists have to share make a rich resource for any aspiring artist. Their advice is not about short cu...

Irish artist Deirdre Shanny joined Art Escape Italy as an Artist in Residence in September 2016. A life-long student of the theory and practice of art, and one of the most well-read artists we have ever met, we asked Deirdre to compile a list of her picks of the most i...

You may know Jason Arkles as the writer, producer, and host of the popular podcast The Sculptor’s Funeral, which every week dives into in-depth discussions of the history and practice of figurative sculpture. You might also know Jason as the former department head and...

I first met Coral Sisk when I went on one of her Curious Appetite Gourmet Food Tours in Florence. Coral led our group on a walking tour through central Florence to sample some its best artisanal produce and traditional Florentine dishes.  Her passions for the origin of...

Amy Florence Moseley is the founder of Studio Donatello in Florence, where she offers courses and private tuition in academic painting methods. After moving to Florence at the age of 17 to study at Charles Cecil Studios, she taught at Charles Cecil for 5 years before s...

Unless you are a nineteenth century art historian, an Italian native, or have spent a significant amount of time in Florence, chances are that you have never heard of the Macchiaioli. However, this short-lived artistic movement indigenous to Tuscany, which shared many...

Fegatini, or Tuscan chicken liver pâté, is an antipasto that you will almost always see on menus and as part of the aperitivo buffet in Tuscany. It is served either on crostini (thinly sliced toasted bread) or on fried polenta slices – the latter is a particularly typi...

Art is science made clear

- Jean Cocteau - 

This blog post is about how I chose between two possible careers, one in the arts and one in science, and how over time I came to discover that these seemingly opposite choices were in fact more similar than different.

I lo...

This recipe for tiramisù comes from combining traditional family recipes from a couple of sources, then testing out the recipe to adjust the proportions and the level of sweetness. My friends confirm that this recipe gets it right.

 

Authentic tiramisu is made with raw e...

On the first day of our 6-week intensive program with Florence Academy of Art, we were taken to Zecchi (www.zecchi.it) to purchase our supplies for the course. While we were very impressed with the quality and specialisation of their products, we were also a bit startl...

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