Last week I went with Debra Kolkka to the Mostra Internazionale dell’Artigianato at Florence. You can read her views on it and look at her splendid photos over at her blog. I agree with her that its location in the Fortezza da Basso, a 10-minute walk from the Santa Maria Novella train and bus station, is impressive. She says quite rightly that the exhibition might be exactly what some people are looking for, but I was disappointed.

fortezza da bassa firenze

Formidable Fortezza da Bassa, Florence

entrance to mostra dell'artigianato

The gate looks more welcoming

It looked to me as if the word ‘artigianato’ had been stretched way out of shape. According my Italian-Italian dictionary, artigianato means ‘Industria a livello domestico e tradizionale’ (work at a domestic and traditional level), and the show’s website translates it as ‘handicrafts’. With a few notable exceptions, the items on display at the show appeared to be executed in factories ‘in the traditional style’.  How could an artisan have turned out so many uniform items (I didn’t think to take photos of these)? The artisans I know are eager to tell you about their work, but not these.

artisan looks like factory worker

If she made these dolls, she certainly doesn't look pleased about it.

ceramics

He's more interested in his smart phone than his products.

One exception was the antique furniture, some of it probably antique, but others certainly copies made by hand with modern power tools. It always amazes me how skilled the Lucca antique dealers are at creating, virtually overnight, exactly the ‘antique’ piece you were looking for.

antique armadi

Antique or repro?

Undoubtedly artisan were the Sardinian knives of Efisio Spiga of Cagliari. You could tell he had made them himself from the way his face lit up as he explained the origins of each style of knife and described in detail how he makes Damascus steel. I had to buy one.

cotelleria artigianale

Enthusiastic knife maker

Even more interesting to me was a line of stalls outside in one of the food courts representing Italian micro-breweries. Artisan beer has really taken off in Italy in the last five or so years, and much of it is excellent. I’m a good judge, because I lived opposite a pub in Cambridge and passed many happy hours sampling its beer.

Barrista at B59 beer stall

officina birrificio

Officina brewery stall

dude beer

This beer maker from near Milan let me taste his various beers.

dude on the can

The dude on the label

Notice how all the true artisans are smiling?

 

Posted in BEER, CRAFTS, TRADITION | 2 Comments

Guest blog by Penny Barry

I had an adventure last weekend. Heather returned to Cambridge leaving me with a sub-contracted quest deep in the Garfagnana to discover the hidden properties of weeds as food. So what happened? This is my tale.

View from Molazzana

The Garfagnana

The event centred around a dish called la minestrella di Gallicano, which is a soup native to the area made from weeds and beans served with a particular thin focaccia called mignecci, but more of this later.

It’s not easy going somewhere you don’t know, meeting people you’ve never met before, and all this, not in my native country, but plucking up courage, off I went. I was told to meet up in a certain piazza in Gallicano at 9.30 am but there was no one else around apart from a friendly looking bloke. After smiling at him a couple of times, I thought I’d better say something to him before he got the wrong idea about me! Luckily he was the organiser, Cesare, and he showed me where we were gathering. First, we were given a lecture on local weeds (edible and not edible) by the expert, Ivo Poli, and the local delicacies you can cook with them.

wild plants as food

Hearing about edible wild plants

But the day was all about foraging, collecting weeds and eating them. The party of about 25 men, women and children left the safety of the lecture room to go to… the car park. Who would have thought that there were edible wonders lurking in the verges of an ordinary car park?

bank of wild herbs

A meal at the edge of a car park

We were shown how to collect the weed and clean it with a knife straight away; you must leave it with the root (not split off the leaves) until you get home or the flavour and goodness are lost.

How to clean a weed

A tasty morsel

I am not a horticulturist, but even I recognised the weeds from my garden and orto (allotment) — nettles, dandelions, ranunculus (didn’t know its name before), primula, geraniums, violets — the list goes on and on and they can all be used in minestrella.

From the car park we moved on to Molazzano, a village a few kilometres from Gallicano. As I didn’t know where I was going, Cesare kindly arranged for a young man and his mother to give me a lift and from thereon in, they befriended me. When we arrived, we were again treated to the delights of the wayside weeds in the car park.

Following a short walk through the woods, we arrived at an agriturismo called La Scope for what turned out to be the highlight of the day — lunch!

Lunch at agriturismo La Scope

Waiting for lunch

On arrival we were given an aperitivo, wine mixed with a licorice liqueur, I think, but boy did it pack a punch! Eating then started with antipasti including a wonderful locally smoked trout.

extensive trout farm Vergemoli

Extensively reared fish from farm near Gallicano produce excellent smoked trout

Then it was time for the minestrella di Gallicano. It is made from 15 to 30 types of local weeds, cooked in brodo (stock) with fagioli giallorini, beans which are special to the Garfagnana region of Tuscany.

wild plant and bean soup with corn focaccia

La minestrella, queen of the day

The weeds have been cleaned, boiled, cooled, reboiled according to a recipe handed down from generation to generation so this authentic dish remains on the menu for years to come. I’m sure there must be a secret ingredient somewhere which would not be passed onto outsiders. It was served with mignecci — an unleavened focaccia made from maize flour, water and salt and cooked between the hot stones also used to make chestnut flour necci — not my favourite part of the meal.

Next came sausages and beans served with fogacce leve di Gallicano — much better focaccia in my humble opinion — along with a wonderful pecorino and more cold meats, all of which were delicious.

fagioli all'uccelletto

Fagioli all'uccelletto, a classic Tuscan peasant dish

fogacce leve di Gallicano

Fogacce leve, focaccia cooked between hot stones instead of in the oven

Finally when we were close to bursting point, dessert was served, apple torta (pie) and torta di erbi — what else? This sweet vegetable tart made with Swiss chard and parsley is not usually my favourite torta, but this was delicious. A feast fit for kings, or at least humble weed gathers!

torta di mele and torta di erbi

Apple pie and herb tart

The day was glorious with warm sunshine and it was a pleasure to be in the company of genuine, friendly people. I must admit that this morning I was looking at the grassy verge at the side of the road with new interest. Thanks Heather.

And thank you, Penny. In future my tours will definitely include foraging with Ivo and Cesare.

Posted in beans, fagioli, FORAGING, SOUP, TRADITION, wild plants | 2 Comments

So what did I learn at the first sommelier course lesson? Apart from the party trick of how to open a bottle of champagne by chopping the top off the bottle with a knife, I learned that I have to smell everything. I must have only been fake smelling before. One of the wines we tasted was a Vernaccia di San Gimignano. When the instructor asked what it smelled like, I ventured, ‘Grapefruit’. He didn’t even deign to look at me. Someone from the back shouted, ‘Apple’. ‘Apple’, repeated the instructor approvingly. Back home, I went on a search for the apple that smells like grapefruit, buying up every variety in the village shop.

Golden delicious, Jaime and Granny Smith

With a bit of imagination Granny Smith came closest to grapefruit. Over on the internet on an Australian website, I found that apples and grapefruits contain both malic acid and citric acid, but when I tried to find out what causes the typical apple odour, none of Google’s suggestions helped and one got me wondering what other objects I need to smell: ‘The scent of an Apple product, sourcing the MacBook Pro fragrance’.

Any advice about wine and apples?

Posted in FRUIT, WINE | 2 Comments

Blood oranges have character and flaunt their diversity; every morning as I cut open two of them, I watch with anticipation to see what colour and patterns are hiding inside. There are three varieties of the arancia rossa di Sicilia (red orange of Sicily): Tarocco, Moro and Sanguinello. They usually appear in my village shop from the end of December until March. The Sanguinello gets redder as it ripens and when the really bloody ones arrive, I squeeze them with a tinge of regret that the season is nearly over.

arancia tarocca

Oval Tarocco

arancia rossa di sicilia

Mostly orange

Hint of red

arancia rossa di sicilia

Streaks of red

arancia rossa di sicilia

Rosy orange

arancia rossa di sicilia

Fully ripe Sanguinello

succo di sanguinello

It's hard to start the day without fresh squeezed orange juice (and caffè)

Posted in FRUIT | 4 Comments

I’m about to embark on a three-month wine sommelier course at Lucca. It’s not that I want to become a wine expert, but I want to move from knowing what I like to understanding why I like it.

Colle Verde tasting room

Italian wine I know I like

My education in wine began with a husband who was buying fine wines at auction when we were so poor that I was scouring the Cambridge market to save a ha’penny on potatoes. At least I got to drink some superb wines, but it also made me lazy. I didn’t have to decide which wine to buy or which to serve with which food.

Vecchio Mulino Castelnuovo

Is this the best wine to drink with salumi?

Since I started living near Lucca and organising my gastronomic tours eight years ago, I’ve learned a lot more. I accompany my clients on vineyard tours and drink a glass of wine, as Italians do, with most meals, which has made me more conscious of the effect wine and food have on each other. The wines range from humble family wines to exalted Brunellos and Barolos and from sparkling to sweet passitos. It’s been an exciting time for Italian wines. Winemakers have really started pulling up their socks and producing much higher quality wines. And I’ve observed the number of biodynamic vineyards in this area grow from one to five, with more on the way.

Terre del Sillabo vino bianco

Enjoying wine in Lucca

Still, my knowledge is patchy — a jigsaw puzzle in progress. You know how easy it is to complete the frame, but inside there are all those islands of pieces that remain stubbornly disconnected. This is my effort to fill in the gaps, and I hope I’ll be able to give you a few tips too.

Posted in WINE | 6 Comments