
Florence finally to be rid of notorious 60-metre crane after two decades
A giant crane that has blighted the skyline of Florence for almost 20 years is finally to be removed.
The controversial structure, described as 'a metal monster', has stood in the centre of the Tuscan capital since 2006, when it was installed in a square opposite the Uffizi Galleries – famous for sublime artworks of the Italian renaissance – and tasked with doing the heavy lifting of materials during the initial phase of the museum's ongoing expansion.
At more than 60 metres tall and visible from miles away, the crane was used less and less as the construction works dragged on, but there it remained despite numerous attempts to have it removed over its incongruity with the Florence landscape.
Over time, the crane not only became a target of mockery, with an Instagram account set up for this purpose, but also the ultimate symbol of Italy's notoriously sluggish bureaucracy.
The main thing holding back the crane's removal has been the huge cost but also the permissions required from the various levels of authority.
But after some of the city's entrepreneurs responded to an appeal by the Uffizi's exasperated director, Simone Verde, and clubbed together to cover the bill, the dismantling of the crane will finally begin on 16 June, culminating in a celebration on the terrace of the galleries' Loggia dei Lanzi on 21 June. Such is the importance of the occasion, the event will also be attended by Italy's culture minister, Alessandro Giuli.
'Florence has been waiting for this moment for a long time,' said Verde. 'The metal monster is being removed and Florence's dazzling beauty can finally return intact and unviolated.'
Verde added that the 'havoc' caused by the crane had been weighing on the city for far too long, and that he hoped the momentous occasion would mark the beginning of the end of 'this cursed construction site'.
Part of the total €180,000 (£152,000) cost will also be used to replace the crane with a less invasive and more sustainable hoist, allowing the works to finally be completed without sullying the city's aesthetics.
'This operation confirms that good administration can triumph despite everything,' said Verde. 'It also testifies that the Uffizi has the capacity to be a model for cultural efficiency and a true flag for Italy in the world.'
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The Guardian
2 days ago
- The Guardian
Florence finally to be rid of notorious 60-metre crane after two decades
A giant crane that has blighted the skyline of Florence for almost 20 years is finally to be removed. The controversial structure, described as 'a metal monster', has stood in the centre of the Tuscan capital since 2006, when it was installed in a square opposite the Uffizi Galleries – famous for sublime artworks of the Italian renaissance – and tasked with doing the heavy lifting of materials during the initial phase of the museum's ongoing expansion. At more than 60 metres tall and visible from miles away, the crane was used less and less as the construction works dragged on, but there it remained despite numerous attempts to have it removed over its incongruity with the Florence landscape. Over time, the crane not only became a target of mockery, with an Instagram account set up for this purpose, but also the ultimate symbol of Italy's notoriously sluggish bureaucracy. The main thing holding back the crane's removal has been the huge cost but also the permissions required from the various levels of authority. But after some of the city's entrepreneurs responded to an appeal by the Uffizi's exasperated director, Simone Verde, and clubbed together to cover the bill, the dismantling of the crane will finally begin on 16 June, culminating in a celebration on the terrace of the galleries' Loggia dei Lanzi on 21 June. Such is the importance of the occasion, the event will also be attended by Italy's culture minister, Alessandro Giuli. 'Florence has been waiting for this moment for a long time,' said Verde. 'The metal monster is being removed and Florence's dazzling beauty can finally return intact and unviolated.' Verde added that the 'havoc' caused by the crane had been weighing on the city for far too long, and that he hoped the momentous occasion would mark the beginning of the end of 'this cursed construction site'. Part of the total €180,000 (£152,000) cost will also be used to replace the crane with a less invasive and more sustainable hoist, allowing the works to finally be completed without sullying the city's aesthetics. 'This operation confirms that good administration can triumph despite everything,' said Verde. 'It also testifies that the Uffizi has the capacity to be a model for cultural efficiency and a true flag for Italy in the world.'


Telegraph
2 days ago
- Telegraph
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This is the quickest pasta ever, with the sauce taking less time to make than the pasta takes to cook! It can be made with a variety of leafy greens for maximum iron and there is absolutely zero skill required. Throwing the almonds into the water might seem a little crazy, but it softens them up and adds body to the sauce. You can slip their skins off after boiling if you prefer, but it's not essential. To make this extra creamy, try stirring in a couple of tablespoons of ricotta before serving. This is also a great recipe to use that special olive oil you've been saving, as you can really taste it. Fiber: 7.8g Protein: 20g Plant points: 6.5 Overview Prep time 2 mins Cook time 15 mins Serves 4 Ingredients 500g (18oz) fusilli, farfalle, or penne 2 garlic cloves, peeled 60g (2oz) whole almonds 250g (9oz) watercress, spinach and/or rocket (arugula) (or use cavolo nero or savoy cabbage, stems removed) 125g (1⁄2 cup/4 1⁄2oz) extra-virgin olive oil, plus extra for drizzling 4 tbsp grated Parmesan (or use vegan alternative), plus extra to serve 3 tbsp toasted pumpkin seeds 3 tbsp toasted sunflower seeds Sea salt and freshly ground black pepper Method Step Bring a big pan of salted water to the boil and cook 500g (18oz) fusilli, farfalle, or penne according to the packet instructions. Scoop the pasta into a colander using a slotted spoon and return the pan to the boil. Step Add 2 garlic cloves (peeled) and 60g (2oz) whole almonds to the water and simmer for 2–3 minutes until the garlic is just tender, then add the leaves. Push the leaves under the water so they're just submerged, then drain into a sieve (strainer). Transfer the wilted leaves, garlic, and almonds to a blender or food processor (you can also use an electric hand-held blender), add 125g (1⁄2 cup/4 1⁄2oz) extra-virgin olive oil and 4 tbsp grated Parmesan, then blitz to a bright green purée. Season to taste with salt and pepper.


The Guardian
2 days ago
- The Guardian
Georgina Hayden's recipe for gigantes with 'nduja
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