By Alison Goldberger
Every month there’s something happening at Sapori & Saperi – lots of interesting people visit and we take lots of photos of our tours and courses. We thought it was about time we shared some with you on a regular basis. Here’s our January round up, giving you an extra insight into the tours and courses with Italian artisans you could attend with us, as well as some snippets of life in Italy!
As the new year rang in Erica feasted on a New Year’s Eve meal, typical for the region she lives in. She ate cotechino with lentils. As they’re round, they symbolise money and will make you rich. We’re still waiting! Maybe next year. The good news is that you can learn how to make cotechino during the Advanced Salumi Course Tuscany!
During the first course of the year we welcomed the talented Sorravee ‘Gin’ Pratanavanich — find her on instagram. As a qualified pastry chef from the Culinary Arts Academy in Switzerland, she wanted to learn how to make delicious natural gelato — so naturally Sapori & Saperi and our artisan Mirko were there to help her.
Gin learned the true science of gelato too – and that’s not easy! How to balance the fat, sugar, milk solids and water to make sure the product not only tastes incredible but has the perfect texture too.
Friday on the Art & Science of Gelato course is always ‘crazy flavours day’, and Gin really went for it with her recipes. She created the incredible ‘Coffee B’ gelato made from coffee, caramelised walnuts and Baileys! She also took some inspiration from the Thai street food ‘garlic and pepper chicken’ and used soya, black pepper and crispy garlic in her gelato. A brave experiment. She learned it’s valuable to let your imagination run wild — whether you create something delicious, or you learn what doesn’t quite work!
We had an unusual first day on the Advanced Salumi Course Tuscany as Mirko joined in to learn how to make salami and sausage with our artisan norcino Massimo Bacci. Will Massimo learn how to make gelato next?
We had a great group taking part in the course – here you can see them intensely watching artisan norcino Ismaele Turri as he prepares Tuscan prosciutto. Check out our student, former chef to the Ambassador at the British Embassy Prague and now head of charcuterie at Amaso, Vojtech Kalasek, who posted lots of great images on instagram throughout the whole course.
During our tours and courses we like to slip in some surprise extra visits. This time we visited Pastificio Martelli which makes pasta in the Renaissance hilltop town of Lari, where our prosciutto specialist Simone Ceccotti has his butcher shop. We left wondering how many machines you can use and still be artisan. We decided that one important thing is that it's natural: only Italian durum wheat and water and dried very slowly for 50 hours. And just as important, that it tastes good and the slightly rough surface holds the sauce.
January also brought us a wonderful guest blog post from Lin Hobley, a weaver-artist and past participant on the Tastes & Textiles Woad & Wool tour. We published a review of the year, and Erica gave a run down of our different hotels and accommodation on Slow Travel Tours.
If you’d like to join us, check out our website. Can’t wait to see you!
Weaver-artist Lin Hobley writes about her experiences on the Tastes & Textiles: Woad & Wool tour last May.
One of our first outings set the tone for the rest of the tour. We drove to the small medieval village of Mercatello sul Metauro where we were met by our charming Italian guide, Beatrice, who took us on a walking tour of the village and the church.
We participated fully in a bobbin lace making workshop and each of us was guided through the process by several amazing lace makers who all produce incredible lace pieces that are works of art.
We then joined a family-style lunch at Academia del Padlot, hosted by a group of men who had been cooking together for at least 15 years. Lots of drinking, toasting, eating and merrymaking, all in Italian, but the language of food and wine is universal. We visited behind the scenes in the kitchen where the men were evidently having a wonderful time.
Their wives and children joined us and there was a wonderful sense of camaraderie. We felt like we had been gathered into the hearts of their families.
The meal included the best of the local wines and pecorino cheeses and prugnoli, the local mushrooms in season.
After feeling thoroughly fêted and having had slightly too much of the local wine, we got back to our the ex-monastery where we were staying with just enough time for a walk in the country and a quick watercolour sketch before we regrouped.
Erica took us to visit the ruins of a Roman house in Sant’Angelo in Vado, where the mosaic floors were carefully and very thoroughly preserved. It was magical and we were able to imagine the life of a Roman family.
Over the next few days, we enjoyed all the activities that were on the itinerary, and as a weaver, I loved seeing the functioning weaving studios, of individual weavers and also the larger establishments that worked with the same looms that had been used since the 1800s. Here's a still-functioning linen loom at Tela Umbra a Mano in Città di Castello.
Each and every visit had something different to recommend it, most especially the welcoming and very knowledgeable artists and guides.
Every meal was a unique culinary experience as Erica took time to explain the local foods and wines and we felt like we were beginning to learn some of the names in Italian.
Throughout the tour, we experienced such a variety of different places, workshops, demonstrations, fabulous meals and tours. We got to know and have fun with our fellow participants, and Erica and her co-leader Cheryl made us feel comfortable and special every minute
When I look back on the experience, some of the moments that stand out for me were not just those on the planned itinerary. Several unexpected pleasures stay in my memory. On the tour of the monastery at Camaldoli and the monks’ living quarters, the mystical atmosphere created by a fine rain, rather than spoiling the day, made it even more magical. It was easy to imagine what the monks’ life might have been like. On the same day, the visit to the ancient chestnut tree that involved a rainy muddy walk did not deter Erica one bit. It was a small touch of magic.
I shared a touching interchange with the 10-year-old son of the weaver’s nephew at Elisa’s weaving studio when we played checkers. Despite not sharing a common language, we still connected in a special way.
There was the sweet Italian teacher of tombola lace who showed so much patience in sharing her passion for her craft.
I loved the walk one morning when staying at the Castello di Porciano where I was amazed by the beauty of the red poppies sprinkled over the hills, a Monet painting come to life. On the same walk getting back to the Castello we discovered an enormous moth and shared the experience with two elderly Italian ladies who lived in the cottages surrounding the castle, laughter being our common language.
I was touched by a special evening that Erica planned to celebrate my birthday that made up for being away from my family. But the thread running throughout the trip was Erica’s passion for sharing everything Italian: food, wine, art, local history and craft. It was an unforgettable ten days full of discovery, variety, unique experiences, memories and new friendships
By Alison Goldberger
2019 has been a year of welcoming talented and interesting guests to our plethora of tours and courses with Italian artisans. Tours and courses run throughout every month – it’s action packed here in Tuscany! Here’s a small selection of some of our favourite tours and images from the year! If you paid us a visit, thank you! And we look forward to welcoming more of you in 2020!
The first course of the year was the ever-popular Advanced Salumi Course Tuscany. This course was wonderful but we also had the sad job of saying goodbye to Giancarlo Russo who has collaborated with us on most of the Courses with Artisans since 2010. He followed his family to Florida where he’s selling Italian wines. We miss his broad knowledge about everything Italian as well as his kindness and sense of humour.
In February we visited a new dairy keen to share their knowledge with our guests on upcoming mozzarella courses. We met Salvatore and his team at Caseificio Giusti. The mozzarella course allows our participants to get hands on with the mozzarella-making process so dairies like this that are open to visitors are key. Our participants are mostly professional cheesemakers looking to add something to their business, or to improve on the mozzarella they currently make.
We also welcomed a lovely group of keen gelato-makers to the Art & Science of Gelato course at Cremeria Opera with the talented Mirko Tognetti!
We visited two lots of free range pigs and made salumi with their butcher-owners, one at the biodynamic Il Grifo farm, Bagno di Reggio Emilia and these sleek Nero di Parma pigs at the organic San Paolo farm, Medesano, during the Advanced Salumi Course Bologna-Parma. During the year we revealed some exciting news about this course! Previously you had to take the course in Tuscany first, but this year it we added some more hands-on work so you can take it on its own. It is of course also still possible to do them together though – they run one after the other!
Here are the smiling faces of our fun group on the Theory & Practice of Italian Cheese course!
Oh May! You brought us the fantastic Celebrating Sardinia tour! And what a tour it was. Trying to choose just one photo is difficult as this tour is filled with so much colour and interesting things to see and do. But I’ve chosen this colourful image of two of our guests standing in front of one of the decorated ox carts that parade during the Festa of Sant’Antioco. This year it was possible to get up close to the carts – something that wasn’t allowed in previous years. What a treat!
Oh, and we can’t forget the foodie surprise of the year! The wonderful feast at…wait for it…a gourmet Esso petrol station! This place was found during the Tastes & Textiles: Woad & Wool tour. It’s called Piacere Quotidiano (Daily Pleasure) and is owned by four brothers – they serve the best food in the area—all locally sourced!
Here’s Giulia Paltrinieri showing us the fascinating craft of card weaving during the Tastes & Textiles: Hanging by a Thread tour. We visited her at the restored Fortezza Verrucole and learned that the earliest archaeological remains of card weaving date from the 7th century BC at a site near Rome.
In July we were absolutely delighted to congratulate Roger Longman of White Lake Cheese on winning not one, but three awards in the Yorkshire Cheese Awards for his English Pecorino. He won Supreme Champion, Best New Cheese and Best Speciality Cheese for Ewe Beauty. He found out the news while on our Mozzarella & its Cousins course, but had previously taken the Theory & Practice of Italian Cheese course in 2016. He said he’d never have been able to make such good pecorino without it. We love to hear about the achievements of our former course participants. Whether that's winning awards or creating that perfect product at home – we are always happy to get some news in our inbox.
In August Erica took a fact-finding trip to Pescia to scout out some interesting people to visit during upcoming courses. There, she met Michele who showed her around the land of the Perterra agricultural cooperative. The project was created by young people with no background in farming. They bought 40 hectares of abandoned farmland with a grant from the Tuscan region and are now restoring its productivity. A truly fascinating project. Check out our blog post about this project and the other gems found in Pescia.
Creativity was flowing in September as we ran the Tastes & Textiles: Wine to Dye For tour. Our guests met the talented Tommaso Cecchi de’ Rossi who showed them his special technique for using wine as a dyeing mordant.
One of the great things about our tours and courses is that although they are well-planned, we also have some room for some unexpected trips! This was the case during the Giants of Sardinia tour. We came across coral and gold filigrana artisan Francesco Sanna. He works alongside his brother Giovanni. Francesco demonstrated various filigrana techniques. The coral they use comes from Sardinian waters and is responsibly fished.
The year came around full circle with the Advanced Salumi Course Tuscany marking our last course of the year! Here are our smiling course participants with norcino Massimo Bacci.
December is a time to relax, celebrate the holidays and think about the year ahead. This picture shows Lucca dressed for Christmas – 'always dreaming'. We hope you’re dreaming about travelling with Sapori e Saperi Adventures in 2020. We wish you all the best for the coming year!
If you’d like to join us in 2020 take a look at our website to see the full selection of tours and courses. For more info and to book drop Erica an email at firstname.lastname@example.org. We can't wait to see you!
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