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If it weren’t for the coronavirus, the Theory & Practice of Italian Cheese course would have started on Thursday 7 May.  During the cheese course you spend time in the dairies of five artisan cheesemakers. You may take photos and ask as many questions as you like. They have no secrets. Since we were all staying at home and washing our hands, I posted each day on Facebook what you would have done if you had signed up for the course. I'm reproducing it here in case you missed it over there. It won’t be a virtual course, because I believe the best way to learn to make cheese is to be in the dairies of my cheesemakers not only watching, but also smelling, touching, hearing and tasting. Not only learning to make cheese, but also learning the philosophy of making cheese by tradition, instead of from recipes. The fascination of making the same cheese every day and not getting bored. Because for a cheesemaker, every day the milk is different, the weather is different. Every day you learn something new. Thursday 7 May We pick you up at Pisa and take you to Agriturismo Cafaggio near San Miniato on the Arno River. It has a famous national white truffle fair every November, and we're having truffles for dinner after the introduction to the course by my co-leader Maria Sarnataro.  Maria Sarnataro with mozzarella nella mortella (wrapped in myrtle) from her home in Salerno Province in Campania where we run our mozzarella course There's nothing virtual about my truffle hunter Riccardo. Hunting for truffles and training dogs are his hobbies. He's a trained nurse, and in reality, he’s on the COVID-19 frontline taking swab tests at care homes.  What a hero! Friday 8 May This morning we’re at Enea Giunti’s farm to learn about making lactic fermented goat’s milk cheese. As soon as we arrive, you feel transplanted to a parallel universe, where simplicity and personal fulfilment triumph over technology and commerce. We start in the dairy where Enea has three days’ production on the go so you can see every stage of the slow acidic coagulation.  After 24 hours of slow acidification, the curd is set and ready to ladle gently into the muslin to drain for another 24 hours.  The drained curd is now ready, and you learn to hand-shape the little cheeses. Someone asks what starter cultures Enea uses. He waves his hand around the room: ‘The bacteria that live here. We’ve been friends for many years.’ He doesn’t know how the Geotrichum candidum arrived either, but it did. Before lunch we go down to see the goats. Enea opens the gate and we go out with him, the dogs (which understand three languages) and the goats to experience the life of a goatherd.  This is Enea's favourite 'work'. Sadly, all the farms in the area are now abandoned, and he and the goats can roam wherever they like. Every Wednesday Enea makes sourdough bread in his teensy-weensy bakery where he stone grinds the heritage varieties of wheat he cultivates and bakes the bread in a wood-fired oven he built. Once a week he delivers his cheese and bread to a private buying group. His wife Valeria is an artist and cooks our lunch and we get to taste Enea’s delicious cheese. You can read a little bit more about Enea in my blog.  Left: Rennet-coagulated cheese. Right: Acid-coagulated cheese of different ages, from the ones you just made to a month or more. If you have excess milk or want to broaden your product range, gelato and ice cream (yes, they’re different) are obvious candidates, so we’re off to the Cremeria Opera in Lucca for a lesson. I used to think all you have to do to make good gelato is follow a recipe. Since meeting Mirko Tognetti and launching our gelato course, I’ve learned there’s a lot more to it than that. You have to understand the principles of balancing ingredients in order to produce consistently full-flavoured and smooth-textured gelato that will keep for months in a freezer, especially if you’re inspired to create your own flavours. An example of the importance of the balance is our many attempts to use Enea’s fresh goat cheese. Because the percentage of fats and milk solids varies significantly through the milking season, our gelato was either sandy or way too solid. For the next cheese course starting 27 August (I hope), we’re going to make ricotta gelato. The composition of ricotta is more consistent, and Mirko makes a fabulous one.  I once got Enea to come to the Cremeria Opera to taste the gelato we made with his cheese. That's Mirko Tognetti on the left. Saturday 9 May For the rest of the course we stay at Agriturismo La Torre (the Tower) at Fornoli (Bagni di Lucca / Thermal Springs of Lucca). I try to base all my courses and tours at agriturismi to invest directly in the rural economy. La Torre produces olive oil and honey and has a restaurant with a cook who uses foraged plants when they’re available. We drive 40 minutes on narrow, winding mountain roads to reach Vitalina’s farm. Calling it a farm will conjure up a mistaken idea in your heads. You arrive at the end of a valley where the river disappears into a gorge. All you see is a stone house, a couple of stone out-buildings and ramshackle wooden sheds with corrugated iron roofs perched on steep slopes clothed in mixed deciduous woodland. Vitalina’s husband Pellegrino (pilgrim) spends his days following the goats on paths through the woods. Vitalina makes her simple hard-paste caprino (‘capra’ means goat) in one of the stone out-buildings and matures it in another next to the river where the running water helps maintain the correct temperature and humidity. As we climb the steep path to the goats, Vitalina tells you that in a territory of shepherds her family was always known as the ‘goat people’. When she was a child, she was always out with her father and uncle looking after the goats and learning to make cheese.  She still uses her father’s wooden spino to cut the curd. One of the great dramas of the course is Pellegrino setting out with the goats. Click the picture below to view the video.  As you can see, between 25% and 30% of the animals are sheep. They’re not improved breeds, but are mixtures of the local goats and sheep of the Apennine Mountains whose peaks soar above the farm. Vitalina makes three different cheeses using pretty much the same method: pure caprino, mixed sheep and goat's milk, mixed goat and cow’s milk. You might not have realised that you can mix milks and how good they are. We descend to the dairy to watch and participate in making the cheese and then ricotta with the whey.  Another dramatic point in the morning is when the curd is peeping out of the whey.  My cheesemakers don't use a cheese press. They press the the curd gently with their hands so as not to block the whey in interstices in the curd. Everyone gets to try. You can only buy Vitalina’s cheese and ricotta from her doorstep, and people drive long distances to get it. She attributes the excellence of her products to never refrigerating her milk. Between Easter and the end of August she makes cheese and ricotta twice a day! Many participants on the course have dreamed of returning to work alongside her.  We're in the maturing (and tasting) cellar learning about flipping the forms and cleaning mould from the rind. After a brief rest, we arrive at Marzia Ridolfi’s in time for the evening milking. We used to watch Marzia milk the cows, some by hand and others using a portable machine. However, it was too painful for all of us. In Italy most dairy cows are kept in stalls for their whole lives. Drive through Parma and Modena Provinces where 3.75 million wheels of Parmigiano Reggiano were produced last year, and you’re lucky if you see one cow in a pasture! But Marzia's sheep and goats are free range, and I love watching her son Federico milk the mixed flock of white Garfagnina and black Massese sheep.  Marzia’s family is dear to me. She lives with her mother-in-law Ida, her husband Roberto and two of their grown children. The elder daughter moved to Lucca (50 minutes’ drive away), but Federico and Stefania decided to stay on the farm. Not many young people do these days, and I like to think that my bringing cheesemakers from all over the world added to their sense of self-esteem and influenced their tough decision to stay on their smallholding. Ida is a powerhouse. She was a butcher, norcino (person who cures pork), baker, cheesemaker and winemaker, and despite being in her 80s, is still going strong. She taught Marzia to make cheese and Roberto all the other skills, which they in turn are handing down to their children. Marzia’s cheesemaking is very similar to Vitalina’s method, although the small differences are interesting to note.  The curd is already in its moulds, and now Marzia is skimming ricotta from the nearly boiling whey. However, the highlight of our visit is the family dinner. With 12 to 15 of us around the dining table and almost all the ingredients coming from the farm, it must be very similar to Sunday lunches of the past when extended families gathered for a special meal.  Bottled water is not allowed on my courses. The water in those bottles is from the tap. Sunday 10 May We’re driving up to Daniela Pagliai’s alpine pastures at Agriturismo Taufi. She and her husband Walter still do the seasonal transhumance, taking their cows on the 3-hour walk up the mountain where they are outdoors in lush alpine meadows. I take you to Daniela partly because her dairy is a good example of a small modern one, in contrast to Vitalina’s and Marzia’s traditional ones, modernised only enough to meet current health and safety standards. Another reason is that, probably like many of you, she makes a number of different cheeses, and you learn the technique of making several types from a single pot of milk.  Raviggiolo (small, round) and stracchino on the table with a hard-paste short-maturation cheese still to come Lastly, most of her cheeses are excellent, but as she serenely admits, she makes lots of mistakes—bitter, cracked, mould, cheese mites. There’s no better way to learn about defects than to see and taste them for yourself. One big lesson is that cheese requires concentration, and if you want to produce consistently good cheese, it’s advisable not to make 10 types of cheese, butter, yoghurt and gelato as well as having 30 cows, three children, a farmshop and an agriturismo.  Daniela in her walk-in where she matures her cheeses Daniela's dairy is at Melo at 1007 metres (3304 feet) above sea level. Now we ascend to the alpine pastures at 1231 metres (4039 feet) for lunch. We're just in time to catch the cows (and one goat) coming to the milking parlour. Click the picture below to view the video.  On Sunday late afternoon Maria delivers two presentations, one on defects that might occur in Tuscan cheeses and the other, more light-heartedly, on how to compose a good cheese board. I’d like to tell you a little about Maria because she’s quite an expert on cheese and wine, and is a warm generous person as well. She lives a little south of Paestum in Salerno Province in the region of Campania (Naples is the capital). She studied agronomy at university and got her doctorate in environmental and territorial research, but gradually segued into teaching in the fields of cheese and wine. She’s the national vice-president of ONAF. ONAF stands for Organizzazione Nazionale degli Assagiatori di Formaggio, which translates literally as the National Organisation of Tasters of Cheese. But ’tasters' doesn’t convey the range and depth of knowledge its members must have. They must know the details of the vast range of cheeses made in Italy (officially 487), about the procedures for making and maturing them and the legislation (both Italian and European) governing the cheese industry. They constantly visit dairies in all parts of the country. Some of the members are top consultants on cheese production and ageing. In addition, they determine the methodology for tasting cheese and set the criteria for judging the visual, tactile, olfactory and flavour properties of cheeses. As if this weren’t enough, she has an equal expertise in the field of wine. We’re very privileged to have her as our instructor!  To sneak in a plug for our mozzarella course, here’s Maria tasting mozzarella at Caseificio Giusti. Monday 11 May We’re having lunch at Il Prisco, one of the three restaurants belonging to Agriturismo Venturo where I base part of my Advanced Salumi Course Tuscany. This morning on the virtual Theory & Practice of Italian Cheese course I took you to Caseificio Bertagni in the Garfagnana. Verano’s dairy is the largest we visit on the course, but is by no means industrial.  Verano cutting the curd (by hand) Verano’s family has always made cheese, first on their farm and now in this purpose-built dairy. Verano’s experience is vast, and so far, he has answered satisfactorily every question participants on the course have thrown at him. Verano collects cow, sheep and goat milk from small farms in the territory surrounding his dairy. He knows the farmers personally and knows whose milk he can trust for his raw milk cheeses and which he has to pasteurise. He has a lab and shows you how to test the milk. He’s the only person we visit who uses starter cultures, but they’re selected strains from the Garfagnana. He understands the differences between mesophyllic and thermophilic bacteria and when to use them. We watch him make a pot of cheese and then ricotta.  Verano answering a question about the steaming ricotta (skimmed by hand) Next we go to the maturing room.  Note the wooden boards. All my cheesemakers except Marzia have resisted attempts by health & safety inspectors to make them change to metal or plastic shelves. Finally we get to taste the cheese. I'm interested in whether you think the larger production has compromised flavour.  My favourite is his mature Tuada pecorino The main course ends after lunch. For those of you who chose to come on the one-day extension to a Parmigiano Reggiano dairy, we’re off on a scenic drive to Modena Province on the other side of the Apennine Mountains. Tuesday 12 May We’re on the extension trip to the Theory & Practice of Italian Cheese course, and we’re at Caseificio Sociale Santa Rita Bio. They’re a group of organic dairy farmers who rear both the ubiquitous black and white Friesians plus the nearly extinct native white modenese cow. The latter give only 9–12 litres of milk per day (1/4 the yield of Friesians), and the group produces just two wheels of parmigiano a day. We’re at a large dairy where Santa Rita Bio have six pots dedicated to their organic cheese. I’m partial to small producers, but I changed my mind when I visited. Here, new pots of parmigiano are started at intervals throughout the morning to allow three people to perform all the crucial production steps, which means we get to see everything from adding the whey starter to putting the curd in moulds and the salting.  Head cheesemaker cuts the curd to the size of rice grains. Parmigiano is made from the unpasteurised partially skimmed milk of the evening milking and the whole milk of the morning milking. The pots are traditional un-tinned copper. You notice immediately they're so tall that they have to be sunk into the floor to be at a comfortable level for the cheesemakers. This is a world away from the cheesemakers you visited during the main course.  After settling, the mass of curd is raised in cheesecloth and cut in half.  Each form goes into a plastic mould (later a stainless steel one). Everything is tightly controlled by the DOP (Protected Denomination of Origin) ‘police’, and you can’t call your cheese Parmigiano Reggiano DOP until it's branded by the Consortium when it's 12 months old. The experience of tasting the parmigiano made with the modenese cow milk matches the excitement of watching it being made. I thought the 10-year-old one would be dry and strong, but it was moist with a complex flavour beyond any cheese I’ve ever tasted (and that’s a lot). Not to be missed!  Brined forms waiting to go to the specialist stagionatura (affineur) After our virtual visit to the parmigiano dairy the virtual cheese course is over. I just wanted to include one extra photo. If you’re a cheesemaker, you probably know David Asher’s indispensable book The Art of Natural Cheesemaking and his The Black Sheep School of Cheesemaking. David came to visit me and I took him to Vitalina’s and another cheesemaker so far up a mountain that I can’t include it in the course. As he was leaving, he said he'd seen enough to write another chapter for his book. I was so proud of my cheesemakers!  I think David coveted Vitalina's father's spino! If you want to receive news about dates and availability of places on my cheese courses, you can sign up for my newsletter here. If you have any questions about the course or would like to book, please get in touch at info@sapori-e-saperi.com
Meanwhile, have fun making and eating cheese!
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April should have seen us flying off to Sardinia to run the wonderful Celebrating Sardinia tour! Of course this year that wasn't possible because of Covid-19. However, we decided to run the tour anyway — on Facebook! Our followers were treated to fabulous pictures and interesting facts from the tour. And you can find it all here, in case you missed it. Enjoy!  Sardinian pecorino is world famous. On the tour you visit Giulio to see how he makes it. Tuesday 21 April 2020 Today I’d be packing to take a Ryanair flight from Pisa to Alghero, a town in the northern part of the island of Sardinia. My Celebrating Sardinia tour based in southwest Sardinia would have started on Friday. Since my guests wanted to see some other parts of the island and Alghero is the home town of Antonio Arca (pictured), the co-leader for my Sardinian tours, he agreed readily to a little informal pre-tour tour of his territory. Since none of this is happening due to the coronavirus, I’m going to pretend I’m going and give you a virtual tour.  Antonio Arca, co-leader for my Sardinian tours Wednesday 22 April 2020 On with our virtual pre-tour tour in north Sardinia. Antonio picks us up at our hotel and we drive north along the coast stopping for a walk along the beach and ending at Capo Caccia, the name of Antonio’s Sardinian food importing business in London. We lunch at the home of a friend of his and then proceed inland and up and up and up to Supramonte ('over mountain’) where we spend the night in these beautifully restored shepherds’ huts.  You can almost imagine a shepherd living here but...  ...he'd be surprised by the elegant interior! Thursday 23 April 2020 Day 3 of our virtual pre-tour tour in north Sardinia. Just below Supramonte the town of Orgosolo sprawls down the mountainside. The houses are decorated with protest murals. Our guide explains that the paintings started in 1969 as an expression of discontent about the government’s treatment of remote mountain villages. Since then the themes have expanded to express sympathy with other downtrodden people and protest movements. There’s another attraction, but I’ll leave that as a surprise for when you come on the tour.  REBIRTH!  Emigration  News of the horrors of 9-11 reached even remote Orgosolo. When I think of lunch, I really wish this weren’t just a virtual tour. Back up at Supramonte Gino and his team have been preparing the classic Sardinian porceddu (also called maialino and porcetto), young pig spit-roasted over hot coals and flavoured with myrtle leaves. Of course there’s an abundant antipasto and many other courses including boiled mutton and local pecorino. Happy and satiated we climb into the van for the drive back to Alghero.  Roasting classic Sardinian porceddu Friday 24 April 2020 Today the virtual Celebrating Sardinia tour begins. Massimo Privitera, our delightful driver for the tour, picks us up in Alghero. It’s a long way to Sant’Antioco. My philosophy is that the journey is as important as the destination. Rather than speeding down the super-highway, we travel slowly along a scenic route, stopping for a good lunch along the way.  Spot the flamingos... Saturday 25 April 2020 Our first virtual full day in Sant’Antioco is jam-packed with activities. After our cappuccinos we’re going to meet Stefano Castello and his strange triple pipe, the launeddas. It requires circular breathing, a technique that allows you to produce a continuous note by breathing in through your nose while blowing out through your mouth into the pipe. Just try it! The instrument is fiendishly difficult to play, you fine tune it using beeswax and there is no written music. You have to learn by ear from a maestro. How has this instrument survived in Sardinia for three millennia? And why have I only seen men playing it? I have a theory, but you’ll have to wait until next Saturday to find out. Here’s Stefano near the Tomb of the Giants, where I first heard him play and which we’ll be visiting later in the week. It’s still Saturday of our virtual Celebrating Sardinia tour. After enjoying lunch at our favourite organic café, we stroll along to the grand opening of the 661st Festa of Sant’Antioco, the patron saint of Sardinia and the celebration that gave me the idea for this tour. People from all over Sardinia arrive in their distinctive village costumes for the offering of ‘Is coccois’, an elaborately decorated sacred bread. As much as I enjoy the procession, what I like best is watching the preparations, like this wife adjusting her husband's collar. I was especially captivated by the young people wearing their costumes as if they were jeans and sitting on the curb gazing at their cell phones.  Mediaeval cellphones?  No open collars for processions! It’s aperitivo time and I hope you still have some energy to stroll along the main street of Sant'Antioco for our virtual passeggiata sampling food at the stalls of small food producers and admiring the wares of craftspeople from many parts of Sardinia. All generations from great-grandparents to babies gather round for the music and dancing. Can you keep from tapping your foot? Sunday 26 April 2020 One of the highlights of our virtual Sunday on the Celebrating Sardinia tour is — you guessed it — another procession! This time we have a succession oxcarts which must keep all the florists of Sardinia in business for the whole year.  Next time I'm going to ask how long it takes to decorate an oxcart. With all those oxen on parade, the unsung hero of the morning is the pooper scooper. Here’s his moment of glory.  It's safe to cross after the pooper scooper has done his job. Anyone for yeast for your virtual dinner? If this doesn’t sound very appetising, think long-rise pizza dough and craft beer at Birrificio Rubiu. Let’s hope I haven’t made the same mistake as last year when I booked at their pizzeria in Cagliari instead of the brewery in Sant’Antioco. They fit us in anyway, and we didn’t go hungry. Whew!  Long-rise pizza dough and craft beer - divine! Monday 27 April 2020 On our virtual Monday morning, at the end of a dirt track we arrive at Giulio's. I hope you're enjoying our virtual Celebrating Sardinia tour so far! Before taking you to a producer or an event, I check it out in person. I first met cheesemaker Giulio Basciu on a research trip in February 2017 with my architect friends Laurence and Nina.  Giulio's painted home, more a large cobbled-together shack than a proper house You watch Giulio make pecorino cheese and then ricotta and will stay for his homemade and home-grown lunch.  Besides making cheese, Giulio makes wine and bakes bread in his wood-fired oven. Something you might not notice hanging on a hook is this traditional shepherd’s cloak in which Laurence looks quite at home.  Is he contemplating taking it home? He has sheep in Hampshire and it would keep him warm on cold winter mornings. I don’t often include museums on my tours, because you can find them on your own, and in general I have nothing to add to the excellent videos and storyboards museums provide. But the Archaeological Museum of Sant’Antioco is on the fringes of town and even taxi drivers have trouble finding the front door. On the slopes above the museum is a tofet, a Phoenician-Carthiginian cemetery dedicated to remains of infants buried in terracotta pots. Child sacrifice or high infant mortality? You can make up your own minds when you’re there. For now, I want to show you one of the many beautiful objects on display inside the museum building which show off the exquisite workmanship of jewellers of that era. Don’t you wish we had a time machine and could visit the jeweller's workshop?  One of my Facebook followers has already ordered one. Anyone else? Tuesday 28 April 2020 Since Friday evening at the start of your virtual Celebrating Sardinia tour, you’ve been staying in the town of Sant’Antioco on the island of Sant’Antioco. In the early 13th century, because of harassment by Saracen pirates, the people of Sant’Antioco moved away from the coast and the seat of the diocese was moved to Tratalias, where they began building the cathedral in 1213. Today, whether or not we’re attacked by pirates, I’m taking you inland to Tratalias. You’re going to have a pottery lesson with Antonella Ajò, who will teach you three simple techniques you can use to make either a useful or decorative object.  Antonella shows Kerry how to stick the base onto her circular pot. Antonella wasn’t a potter by training, she was inspired by the romanesque cathedral of Tratalias to make pottery models of all 66 romanesque churches still intact in Sardinia.  Our guide recounts some of the colourful details of the history of Santa Maria di Montserrato  Antonella's churches appear in exhibitions all over Sardinia. Having completed the project, she has allowed her creative muse to take her in other directions. I love her models of daily life.  A woman spinning I don’t know about you, but this virtual eating isn’t filling me up. It makes my tummy rumble just thinking about Lorella’s home cooking which we’re having for lunch today at her Agriturismo Sirimagus. Everyone misses vegetables in restaurants, but Lorella always includes what she has in her garden.  Stewed lamb ribs with artichokes and fennel Her sommelier husband Gianni chooses a local wine for every dish.  This red is one of the excellent ones from Cantina Sardus Pater which we visit later in the tour. Behind the scenes at their farm are fruit trees, tomatoes and friendly pigs.  These are the Black Pig of Sardinia breed, one of only six indigenous pig breeds left in Italy. Wednesday 29 April 2020 Since Saturday of this virtual tour Celebrating Sardinia, fisherman Mauro Pintus and I have been checking the weather to decide whether we’ll go fishing today or Friday. Today is perfect—sunny and calm! We walk down to the Lungomare and board the ‘Alessandro P’, where his son Alessandro is preparing the boat and his wife Roberta is unloading groceries to go with the fish we catch for lunch. Today is the most relaxing of the tour. You can lie on the top deck and bask in the sun or stay below and help with the work. I love to watch every detail of the fishing. Mauro goes out the evening before and lays the line of netting. He knows exactly where the fish will be depending on the season and the weather. We come along and reel in the net to see what we’re having for lunch. Lifting the net is precision work. Either Mauro or Alessandro drives the boat very slowly forward while the other reels in the net.  I never realised that a modern fishing net is narrow and very, very long.  Periodically Roberta emerges from her galley to select some fish straight from the net and hurries back to cook them. She's happy for you to watch. The work done, suddenly the net is whisked away and a table appears all laid for lunch. The freshest, best cooked fish I’ve ever eaten. Brava Roberta!  Frittura: fish dipped in flour and perfectly fried. The simplest dishes prepared with the freshest ingredients are often the best. It’s late afternoon of our virtual fishing trip as we glide back along the coast of the island of Sant’Antioco.  The sea glints with shades of turquoise and green with ‘wine-dark’ patches. You have the best view of the town of Sant’Antioco from the boat as we come in to moor. It’s not a perfect jewel like Tuscan hilltop villages, but its sun-baked friendly face recalls its North African and Spanish past.  When we're not with him, Mauro arrives at the Lungomare (quay) and sells his fish from the back of the boat. Sant’Antioco the Martyr is said to have been a doctor in the Roman province of Mauretania (Morocco & northern Algeria) banished early in the 2nd century AD for teaching Christianity. He landed on the island of Sulci (now Sant’Antioco).  Sant'Antioco dressed in his saint's day finery Thursday 30 April 2020 You should wake up this morning feeling excited. What a virtual Celebrating Sardinia day we have in store! Last year my usual bread teacher wasn’t available. I asked the potter Antonella Ajò whether she knew anyone who makes bread at home and would be willing to teach. She introduced me (electronically) to Anna Marras and her group dedicated to keeping their traditions alive. Usually I test every activity myself, but there was no time. I was holding my breath and crossing my fingers when we arrived. No need. Anna and her friends, some in their traditional costumes, are bustling around getting ready. We immediately get to work mixing various types of dough: for weekly bread, for stuffed bread and for decorated festival bread all of which we learn to do ourselves.  Bread making with Anna Marras They light the wood-fired oven. Start a huge pot of boiling water to cook an enormous sack of malloreddus pasta they’d made the day before. Other people keep arriving. We go to another house where the men are roasting the pork in a wood-fired oven.  Pasta to feed a multitude! Slowly it dawns on us that we're the excuse for a grand feast for all the members of the group. Anna is pushing to teach us pasta next time, but I want to repeat the bread. Whoever wins, it’s guaranteed to be a fantastic day.  Down at the far end the vice-Mayor honours us with his presence. After that gigantic lunch we need a virtual siesta, and I hear the (real) good news that there were only three new cases of Covid-19 in Sardinia. I want to introduce our driver Massimo properly because at 4.30 he’s coming to pick us up to show us his island. Massimo is one of the kindest, most generous people I know. When I’m preoccupied and tearing my hair out because someone wants to change tomorrow’s activity, Massimo is there for you (and me) smiling and ready to help with whatever you need. He takes us to see the ruins of the Bronze Age nuraghe Grutti Acqua with its underground pools, ritual lake and view over the island.  View from partway up the ruins of Nurage Grutti Acqua On to the so-called Giants’ Tomb.  Big enough for a giant, but in fact it was a family tomb built to contain several bodies. We stop at the Genovese Torre Canai (lookout tower) and finish our tour at Mario & Pinella’s fish shack near Massimo’s house for aperitivo (that’s him 2nd from the left). How we manage to eat dinner is beyond me. I’m omitting Massimo’s stunning surprise for when you come on the tour in 2021.  Enjoying an aperitivo at Mario & Pinella’s fish shack Friday 1 May 2020 I’m feeling sad. Our virtual Celebrating Sardinia tour is nearly over. But I perk up when I remember I’m taking you to the salt pans this morning. The expanse of white at the edge of the lagoon is awe-inspiring.  One of the salt pans where the salt is being harvested And it doesn’t end there. Canals carry water from the sea at Porto Pino 20 km (12.5 mi) away, evaporating as it goes. We don’t visit the canals on the tour, but my insatiable curiosity took me there on a research trip and I’m including a photo so you can see what’s behind the scenes.  The beauty of the watery landscape takes my breath away. Here you see salt crystals forming at the edge of one of the pans. See how red the water is? The colour comes from microscopic brine shrimp on which flamingos feed, which is why their feathers are pink.  Food for flamingos and salt for us One thing we don’t see today is the little train that used to chug along a track carting salt from the pans to the processing plant at the far end. I saw it the first time I visited, but it has been replaced by huge lorries.  It reminds me of the ‘Little Engine That Could’, except that now it can’t. Are you feeling virtually thirsty? I thought so after all that salt, so we’re going for a virtual wine tour and tasting. As soon as we walk into Cantina Sardus Pater we see the craziest thing — Alberto Massa filling a bottle from a petrol pump!  Will you have benzina or diesel? When we stop laughing, Alberto leads us down into the bowels of the Cantina where production takes place. He tells us that the vin ordinaire of France used to come from the vine-covered hills of Sant’Antioco, until the EU implemented quotas. The Cantina decided to go up-market. They’re now making fine wines which they export to many countries of the world.  Alberto popping the cork on a bottle of spumante made by the classic champagne method Having done some virtual packing in preparation for our departure tomorrow from Sant’Antioco, we set off for Agriturismo Sa Reina, a biodynamic farm that cultivates cereals and artichokes. Anja teaches you to make malloreddus pasta using stone-ground flour from their farm. Judging by the photos you’ve done a good job.  Malloreddus: before The flour is swept away, the tables rearranged and a dinner produced with ingredients from the farm appears. (My iPhone was so tempted by the food that it ate all my photos before I could download them. You’ll have to come on the tour to see and taste how good it was.)  Malloreddus: after Saturday 2 May 2020 The final day of our virtual Celebrating Sardinia tour has come all too soon. We put our virtual suitcases in Massimo’s virtual van and head to Cagliari (pronounced Cal-yi-a-ri), the capital of Sardinia. On Tuesday we had left our pottery drying on the window ledge at Antonella’s workshop so she could fire it for us. On the way to Cagliari we stop to pick it up. How exciting to see our finished creations, and Antonella, who greets us like old friends.  I wonder what you would have made if you'd come on the tour. At Cagliari we hastily leave our bags at the Gallo Bianco (White Rooster) hotel and rush eagerly to the Mercato San Benedetto. The abundance of fresh Sardinian produce knocks you off your feet.  The best cheese stall at Mercato San Benedetto, where you may taste to your heart's content before buying.  This is my friend Carla's favourite vegetable vendor, but there are many to choose from.  The whole lower floor of the market is dedicated to fish. After a quick lunch, we head to the National Archaeological Museum where I may have discovered the reason for the persistence and popularity of the launeddas. This bronze figurine dated to the 10th century BCE in the National Archaeological Museum in Cagliari (Sardinia) is labelled as an ithyphallic launeddas player. No wonder it's still being played today!  Does playing the launeddas make men more virile? I hope you enjoyed your virtual Celebrating Sardinia tour and are now safely in your real homes. If this has whetted your appetite, come next year from 16–25 April 2021. Visit the website to find out more, and to book drop me an email at info@sapori-e-saperi.com. Our Giants of Sardinia tour from 3–10 October 2020 still has places too. If you'd like to come, but aren't sure whether it will be safe, don't worry. Fill in a booking form now and pay the deposit later when we know whether travel is likely to be possible. Here are some more of my favourite photos because it's so hard to leave Sant'Antioco. And here’s a link to my blog about how I discovered Sant’Antioco. I encourage you to follow the link at the end to the full blog on the Slow Travel Tours website. Stay safe and well and wash your hands so we can soon drink a toast together in Sardinia: 'Salute!' (to health)  You're never too young to enjoy dressing up.  Flamingos in the lagoon near Sant'Antioco  The remains of Bronze Age nuraghe Cuccu near Tratalias Some dinners are tweets: heat up the leftovers and pour a glass of wine. Others are more like short stories taking more time and connecting you to other people and places. FRIDAY MORNING I take the kitchen compost down to the orto (vegetable garden). The cavolo nero is beginning to flower. I’d better use the remaining leaves. I ponder what to cook as I walk back up to the house. I settle on infarinata. I'm remembering the infarinata we had at the Vecchio Mulino during the Advanced Salumi course that had just ended.  Cavolo nero in full bloom. I hope the leaves aren't too tough. FRIDAY AFTERNOON I have a good idea of the ingredients — broth from cooking biroldo (a blood sausage which I can get at my village shop, but not the broth), beans, cavolo nero, some odori (onion, carrot, celery) and cornmeal. Since I’d never made it at home, I decide to check a couple of my local cookbooks.  The Recipes of Marilena: Flavours of the Garfagnana I bought Le Ricette di Marilena many years ago from the inimitable Andrea Bertucci at the Vecchio Mulino.  Andrea & me at his Osteria Vecchio Mulino, Castelnuovo di Garfagnana (photo: Jeff Blaine) She’s from Fosciandora, which is on the southern edge of the Garfagnana. When I think of that area, I think of Marina Donati, the weaver to whom I take guests on my Tastes & Textiles tours. Marina is a courageous woman who decided to preserve the traditional patterns of the Garfagnana instead of creating her own. She sold her scarves, tableware, rugs and handbags at weekly markets, packing and unpacking her van and setting up her stall single-handedly.  Marilena wants me to throw dried beans pre-soaked overnight, finely chopped cavolo nero, squashed garlic, potato and onion both finely chopped, a stock cube (which I refuse to use) and salt and pepper into a pot of water and boil for two hours. Halfway through I’m to add some pork stock. After two hours I whisk in the cornmeal and stir continuously for 40 minutes and serve hot, seasoned with a drizzle of extra-virgin olive oil, or leave to get cold. The leftovers can be cut into little squares and fried.  The other cookbook is one I bought when I first arrived in Lucca in 2004. The author Emiliana Lucchesi was a researcher and collector of recipes. Her book includes recipes gathered from the mountains of the Garfagnana to the beaches of Viareggio. It ranges from recipes of the peasants to those of the well-to-do, from home cooks to restaurant chefs. She relates stories and legends. I’m very fond of it. Emiliana’s recipe is similar yet different. She wants me to use fresh borlotti or scritti beans, which are summer vegetables, and basil, which dies at the first frost. Yet she herself states that infarinata is a robust and tasty winter dish. She suggests adding some pork skin, which might give a hint of the missing broth from biroldo. She cooks the beans separately, sautés the odori (which include carrot and celery) to which the beans and their liquid are added. There’s a nice touch about drizzling the olive oil on the hot dish in the form of a cross. Even the name of the dish is inconstant. Marilena calls it ‘farinata’ and includes in brackets the alternatives ‘menomatoli’ and ‘pacchiarini’. Emiliana calls her recipe ‘infarinata garfagnina’, but also notes that at Pietrasanta and Querceta on the coastal plain it’s known as ‘intruglia’ or ‘incavolata’. She prints ‘L’infarinata’ which gives the whole recipe in verse in the Garfagnana dialect (or perhaps Garfagnana Italian).  Of the pig, one knows, you throw away nothing; One eats it all, cooked properly. When you've cooked biroldo, if you have it in mind to make a special dish, take that broth, beans, potatoes, odori, lots of cavolo nero... And to complicate matters further, if you ask for ‘farinata’ at Massa, you’ll get what we in Lucca call ‘cecina’, a chickpea flour galette cooked in a shallow copper pan in a wood-fired oven. I recently found Mauro Agostini who makes the pans, and we’ll be going to visit him during the Tastes & Textiles: Wine to Dye For tour in September. Not only will we learn how the pans are made, but also how to make cecina and enjoy lunch cooked by his son-in-law Jimmi in a battery of copper pots.  Mauro and a cecina pan. He explains why the copper is beaten. I thought it was decorative, but it has a function.  Besides being the cook, Jimmi is the sales rep for his and Mauro's business. By now I’ve spent a pleasant hour or more (who’s counting) exploring the variety of traditions of a single dish in the relatively small area of Lucca Province. That’s what Italy is like: confusing and endlessly interesting at the same time. I don’t know where the idea of a single Italian cuisine came from. SATURDAY MORNING Up to the shop to do my weekend shopping. I ask Eugenia, the owner and one of my cooking mentors, how she makes infarinata. She starts with lardo (fresh pork back fat) minced with odori. I must remember to tell participants on my salumi courses about this delicious confection which you can use when making minestrone or spread on hot toasted crostini.  Bruno, who we usually meet at his metato (chestnut drying hut), is mincing pork back fat with onions, carrots, celery and parsley. She sautés more odori in the melted lardo, adds the pre-soaked and boiled borlotti beans and then proceeds more or less like Emiliana, but without the basil and pork skin. Since this is the Casabasciana recipe, I decide to proceed more or less with her recipe. I go down to the orto to pick the cavolo nero leaves. What will become of it this year? I think about Penny, my friend who does more of the work than I do but is locked down in England. Rolando who digs it every spring is locked down in his own village in the valley. SATURDAY AFTERNOON I put the beans to soak. I’m slightly embarrassed. The beans aren’t from the Garfagnana; they’re ‘Cera’ beans from Agriturismo San Cassiano, the farm where we stay during the mozzarella course. It’s in southern Italy, in the region of Campania where you have to go for the best mozzarella di bufala. Andrea the farmer and his mother Rosanna the cook share precisely my philosophy about agriculture and food. They are affectionate and generous to me and my guests. I always load up with their beans and Rosanna’s jams, both of which taste intensely of themselves. I was especially sad not to be able to see them due to having to cancel the mozzarella course at the end of March because of the coronavirus.  Andrea in his squash patch explains that it's pointless trying to get rid of the weeds. You'll never win. Concentrate instead on making your plants healthy and they'll reward you.  Rosanna, knife in hand, teaches us how to make her zuppa using Andrea's vegetables and wild leaves we've foraged around the farm. SUNDAY MORNING I simmer the beans with a crushed clove of garlic and a few sage leaves.  Fagiolo Cera SUNDAY LATE AFTERNOON I unhook my copper paiolo from next to the fireplace. The paiolo has a slightly rounded bottom and a sturdy iron handle by which you hang it over the fire. It’s ideal for making soups, stews, polenta and infarinata. I bought mine in one of my favourite shops in Lucca in Via San Paolino, nearly opposite the church that the Puccini family frequented. It’s stuffed full of every type of home, kitchen and agricultural implement you can imagine, mostly made of metal, but not all.  Sautéing odori in my paiolo. Untinned copper is not toxic, but don't leave food in it overnight. I chop the onion, carrot and celery and sauté it in olive oil. I add cavolo nero and potato, the beans and their liquid, some strips of skin from prosciutto (which Renato, Eugenia’s husband gave me Saturday morning) and more water and start them simmering.  Next time I'm going to chop the potato and cavolo nero finer. I light the fire in the kitchen fireplace. When the vegetables are cooked, I slowly add the farina di formenton otto file (flour of eight-row maize) which I got last time I visited Ercolano Regoli at his water mill in Pieve Fosciana.  Formenton is the Garfagnana word for 'corn'. It has eight rows (otto file) of kernels around the cob. Ercolano owes his name to Beato Ercolano, a 15th-century Franciscan friar who founded what is now Agriturismo Ai Frati, where we stay during the Tastes & Textiles: Hanging by a Thread tour. Most people in the Garfagnana have nicknames, but Ercolano is so kind and good, the essence of a saintly being, that he is always called by his real name, Ercolano.  Saintly Ercolano. You can almost see a halo floating over his head.  Formenton otto file flour coming off the millstone I stir with a spurtle, a turned wooden stick used by the Scots when making porridge. In reality, polenta is also a porridge, a mush or pap which can be made from many types of flour. In the Garfagnana we also make polenta dolce (sweet porridge) from chestnut flour. As I stir, I think about my dear friend Sarah who gave me the spurtle. I’ve known her for decades, from her days as administrator for the Academy of Ancient Music, then tai chi lessons together which led her to study the Alexander Technique which she now teaches in Edinburgh.  Polenta is traditionally stirred with a stick, although not usually so elegantly turned. I learned from Alvaro Ferrari, master polentaio (polenta-maker) of the Garfagnana when I first arrived here, that 40 minutes is not long enough to adequately cook our whole-grain formenton otto file cornmeal. It requires a minimum of 1 hour, and he adds, if your guests are late, all the better. But the best secret I learned from him is that you don’t have to stir your polenta continuously. Just drape a damp cloth over the top of the pot, cover it with a lid and simmer as slowly as possible for an hour. No stirring! You can get on with preparing the rest of the meal. Whether this method would work with a stainless steel pan, I can’t say. When cooked in copper, it doesn’t stick to the bottom.  Here's Alvaro (on left) on my very first tour in 2005. Hanging behind him are both yellow and red varieties of the formenton. (Photo: Marion Edwards) I hang my covered paiolo on the hook in the fireplace, making sure the cloth isn’t hanging down the sides (my cloth is singed to remind me not to make that mistake again).  I'm so lucky to have a fireplace in the kitchen all kitted out with the chain and hook for cooking. I wish nonna were here to show me how she did it. SUNDAY EVENING I open a bottle of Alessandro Bravi’s Garfagnina Rosso wine. Alessandro makes it below Camporgiano, north of Castelnuovo di Garfagnana, the administrative capital of the Garfagnana. His sangiovese grapes grow in vineyards even higher in the Garfagnana and don’t ripen until the end of October or early November. Alessandro likes a challenge.  Alessandro explains that at the cantina he has exactly the right micro-climate for the pinot nero grape. His wine isn't burgundy, but it's excellent all the same.  During courses and tours we go to his cantina (winery) to tour the vineyards and cellar and eat dinner cooked by his dad Stefano. The aromas and flavours of the finished infarinata are beyond my powers to describe: the pungent scent of this season’s olive oil as I drizzle it over the hot infarinata, the intense flavour of corn and beans, the slight bitterness of the cavolo nero and the throng of friends who have been present along the way, if not in body, then in spirit. A happy ending to a short story.  By Alison Goldberger March, what a month it’s been for us all! We went from looking forward to a month filled with courses to living under a lock-down. Who could have expected what was to unfold? However, we were extremely lucky to have two talented students join us on the Advanced Salumi Course Tuscany at the beginning of the month just when the coronavirus came to northern Italy and we all still hoped it could be contained. The course was fully booked but travel restrictions and strict government rules were already starting to be put in place meaning some of our participants didn’t make it.  Seamus Platt and Katie Krauss We welcomed Seamus Platt who is head chef at The Shambles in Seattle and sources all his ingredients locally. I was particularly interested to hear his pigs come from a small farm that has a variety of old breeds. Katie Krauss is an ex-chef who now produces her own premium distilled vodka and dry gin in Australia. She’s also teaches salumi making. An interesting pair! Below are some of our favourite photos from the course.  Smiling faces after a lesson from norcino Massimo Bacci!  Katie cleans a pig's head for soppressata  Seamus gets some pancetta tying tips from Ismaele  A proud Ismaele beside his whole salted pieces As soon as the students were dropped off at the station Erica had to quickly negotiate the realities of the new coronavirus lock-down. One unexpected problem was trying to get a friend’s car out of an airport car park before it closed down. While they were stuck in England Erica had to rescue the car…without breaking the strict new rules. Read all about it in her blog post.  Along the mulattiera Now it’s the little things that keep us all going! Erica has been enjoying cooking some delicious, and seasonal meals. Such as castagnaccio made from chestnut flour. It’s a real comfort food but naturally sweet and with no added sugar. It’s made from chestnut flour, a little extra-virgin olive oil, grated orange rind, water and topped with walnuts and rosemary. Best hot from the oven! The woman who owns her village shop has also been baking colombine (literally ‘little doves’) early as a treat for the locals! It’s usually eaten at Easter and is a yeasted bread dough with just a little sugar and butter – it should be neither sweet nor savoury so it can be eaten with either jam or salumi. Above you’ll see a photo from a beautiful walk she took along the mulattiera from her village to the hamlet of Corona (a complete coincidence!) – she wrote about it for Slow Travel Tours here.  Castagnaccio  Colombine It’s definitely not an easy time for small businesses but we are looking forward to welcoming you back to Italy soon to share the knowledge of our artisans and show you the most beautiful, off the beaten track parts of this fantastic country.
If you have any questions about future tours, please get in touch with Erica at info@sapori-e-saperi.com. We wish you all good health! When they issued the country-wide community containment decree for coronavirus on the evening of Monday 9 March, I’m sure the last thing the Italian government had in mind was K&P’s car. My English friends had left it in the care of Europark, an excellent, inexpensive private car park five minutes’ walk from the terminal at Pisa Airport. K&P were in England, planning to return on 23 March.  Europark. Not K&P's car, but you can always dream. (Photo credit: Europark) On the morning of Thursday 12 March I received a panicky email from P. Their flight had been cancelled; they didn’t know when they would be able to get back. What would happen to their car? When I phoned Europark, they were panicky too. They had been ordered to close as soon as possible. Their terms guarantee that the car park will be under video surveillance 24-hours a day. If they closed, they wouldn’t be able to fulfil this condition. They had to empty the car park by Saturday morning. Everyone except K&P had either managed to get back earlier to pick up their cars or would be back before Saturday. K&P’s car was the only one that would be left. We had to get it out. But how? I read the whole decree in Italian. It contained much interesting information and caring thoughts for Italian citizens, but nothing about cars marooned in car parks. The only conditions under which an individual was allowed to move from his or her home were:
For whichever reason you were travelling, you had to carry with you a self-declaration of the purpose of your journey. The penalty for not having one or lying was either three months in prison or a fine of 206 Euros. Already two people from Lucca had been checked by the police and fined.  I the undersigned... First brilliant idea: Maybe it was within the scope of my driver’s ‘proven need to work’. He could go with a colleague and drive the car up to me. He didn’t think so. His work is providing the public service of driving people from A to B, not driving someone else’s car. Second brilliant idea: Maybe we could find a car bodywork garage with a tow truck who would go get it. Surely it was within their ‘proven need to work’. My driver would phone his mate to find out whether he could do it and how much it would cost. He would also ask the police whether he himself could do the job under the terms of the decree. By now it was late Thursday afternoon, and they wouldn’t be open until Friday morning. Meanwhile, I was emailing P and phoning Europark to make sure nothing had changed there and to find out what they needed from K&P to release the car to someone else. P was also organising with neighbours down the hill to park the car at their house where they could keep an eye on it. On Friday morning my driver confirmed that his friend could pick up the car. It would cost a goodly sum, but at least the car would be free. The police had said it wasn’t within their authority to state whether my driver could do the job or not. I phoned the bodywork garage. They were busy all day Friday. They could go on Saturday. I phoned Europark. By Saturday they would be closed. Third brilliant idea: I phoned my car mechanic. If I ran an artisan car repair course, Roberto would be my man. He understood the problem immediately. He would ring his friend Stefano, who has a car roadside rescue business near Lucca. I could phone Stefano in five minutes. Stefano turned out to be the white knight of this saga. He could be at Europark at 3 pm with his low loader. What make of car was he to pick up? Me and cars. I’d ridden in the car, but had no idea. I remembered K&P talking about wanting a Jimmy, so that’s what I said. I needed the name of Stefano’s company for P’s email to Europark. Stefano pronounced it, and I heard what sounded like Boodado e Terrenche. It took some inventive searching on Google to find Bud e Terence. It seems that to liberate a car, you have to be an aficionado of Italian films. Of course I know many of the classics, but I’d never heard of this thin and corpulent duo who were starring in films from the ‘60s to the ‘80s, nor of the Bud & Terence film festival at Masone in Ligura. I sent the wording of the email for Europark to P, leaving blanks for the model of car and the registration number. She copied me into the email to Europark, but I didn’t read it. At 2.58 pm, Stefano rang me. He was at Europark, but the car they had given him wasn’t a Jimmy. Uh, oh. I checked P’s email. Sure enough, it wasn’t a Jimmy. It was a Diahatsu Terios. Stefano would be here in an ‘oretta’ (this should mean a ‘little hour’, but in fact means a little over an hour). He’d phone me from Topo Gigio bar and lunch place, a landmark at the bottom of our hill known by everyone for miles around, and I’d drive down to meet him and guide him to A&J’s house.  Topo Gigio (a cartoon mouse) at Fabbriche di Casabasciana is a friendly place for a coffee or workers' lunch. I hope they survive the enforced closure. Would the police be checking our tiny winding road? I prepared two self-declarations, one for going shopping at Bagni di Lucca (I could go buy something if necessary) and one for returning home. As it turned out, Stefano was already coming up the road as I headed down. What a hero! If you ever need roadside rescue anywhere in Italy or France (probably other countries too) — when we’re allowed to travel — give him a ring (+39 339 6239872).  Whew! That was a close escape!  Stefano says his partner is the robust one. I wonder if they're auditioning for the silver screen. They would be a great loss to roadside rescue.  It feels so good to be out of quarantine and in the middle of the woods. Home sweet home :)  By Alison Goldberger In February we took off from our base in Tuscany to head to Emilia (the northwestern part of Emilia-Romagna). This region of Italy is particularly famous for not one, but two delicious types of salumi— Prosciutto di Parma and Mortadella di Bologna! This is why a group of eager students joined us to learn how to make these incredible products for themselves on our Advanced Salumi Course Bologna-Parma.  Giorgio injects the leg with flavoured brine During our induction we dove right into WHY we learn here and discussed artisanal production vs la Grande Industria. We met passionate farmers Giorgio & Claudia Bonacini at their farm, Il Grifo, near Reggio-Emilia. They are the definition of artisanal production. As we toured the farm where they rear Mora Romagnola pigs we heard about how they keep the whole production cycle at home and how they farm their 65 hectares biodynamically. They showed us the Modena cut, how they make salami, mortadella and the method for salting whole pieces. We also had the chance to inject a coscia (leg) with flavoured brine to make prosciutto cotto, but we didn’t have time to cook it. We think it would have tasted absolutely wonderful though!  Giorgio talks about the biodynamic system of agriculture and production. As soon as you ask Giorgio a question, he grabs a pen and sheet of paper and starts illustrating what he's talking about. We sometimes joke that we'll mount an art exhibition of his drawings! One of the parts of the course the students found really interesting was sitting around a table with him and learning how fermentation works. Giorgio loves the science behind curing and fermenting and this passion really rubbed off on our students!  Aldo (left) and Luca Brianti in their new maturing cellar! We also visited the Brianti family where Aldo and his son Luca rear free-range Nero di Parma pigs and Piemontese cattle on their organic farm. The guys gave us a run-down on a range of salumi typical of Parma—with a break to enjoy Sunday lunch with the family!  Fiocco di Santa Lucia Here’s a special piece of salumi by the Brianti’s, Fiocco di Santa Lucia. The photo on the front is Luca’s youngest daughter Marika. The fiocco is usually made from one of the leg muscles, but the Brianti’s have started curing one of the shoulder muscles, which they are also calling fiocco. It means ‘ribbon’, so a muscle that is longer than it is wide!  Maurizio Cavalli (front left) with his wife and son Luca, catching a prosciutto as it emerges from the massaging machine. Classic prosciutto di Parma was taught by Maurizio Cavalli. He and his family cure and age the Brianti’s prosciutto. In addition to prosciutto, they also produce coppa, culatello, culaccio and fiocchetto.  Tasting balsamic vinegar It’s not all about salumi on the course though. We love to give our guests a real taste of the particular parts of Italy we visit. So we also paid a visit to Acetaia del Cristo where we learned all about the production of aceto balsamico tradizionale di Modena DOP. Yes, it requires all those words to distinguish the true balsamic vinegar, which takes 12 years to be ready to bottle, from the aceto balsamico IGP, which takes only three months. We tasted it too of course—and discovered for ourselves the huge differences between the two!
Phew! If this has whetted your interest, take a look at our website for more information. And sign up to our newsletter to be the first to know the dates for 2021! 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!  Cotechino and lentils — a delicious New Year's Eve meal 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!  Mirko and Gin 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.  Fat + sugar = gelato? 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.  'Coffee B' flavoured gelato 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!  Massimo teaches Mirko how to tie salsicce correctly 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?  Our group learns from Ismaele Turri 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.  Sansepolcro, birthplace of early Renaissance painter Piero della Francesca, through the eyes of Lin Hobley 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.  The mediaeval bridge over the River Metauro at Mercatello  Erica set us wondering whether this could be the origin of the Florentine 'giglio' (usually translated 'lily' but is actually an iris), symbol of the city of Florence. 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.  Here I am just beginning to get the hang of it. 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.  Time for a quick photo op before the men went back to the kitchen.  Imagine frying eggs for a banquet! They were perfect with local prugnoli wild mushrooms. 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.  It turned out it was the first communion of the granddaughter (seated at left) of one of the men. Instead of cancelling our lunch, they included us in their family celebration. The meal included the best of the local wines and pecorino cheeses and prugnoli, the local mushrooms in season.  We found out there's a grape variety called pecorino, as well as a sheep milk cheese. Both excellent!  Grazie to the men of the Academia del Padlot (which by the way is a sort of ladle used in a wine cellar). 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.  Oasi San Benedetto is peaceful, comfortable and endowed with a talented chef.  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.  Our guide explained that these are lamps depicted from different perspectives—from below and from the side. 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.  At Busatti of Anghiari we were allowed into the factory. I could have watched the bobbin winder for hours.  Fellow traveler Jenny was as fascinated as I was by the jacquard looms at Busatti. Each and every visit had something different to recommend it, most especially the welcoming and very knowledgeable artists and guides.  Angela Giordano (wearing the white shirt) led a hands-on workshop at the Museo dell'Arte della Lana, Stia. 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.  An improbable gourmet lunch at an Esso gas station! 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  I learned to make tortelli alla lastra, ravioli with a potato filling cooked not in boiling water, but...  ...on a hot stone in front of a fire.  They were more delicious than you can imagine! 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.  Castagno Miraglia. Its age is a mystery. Estimates place it between 300 and 500 years old. 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.  Elisa's husband was a stone carver and made the checkers set. There was the sweet Italian teacher of tombola lace who showed so much patience in sharing her passion for her craft.  Two patient lace teachers 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.  Castello di Porciano: our home for the last four days of the tour. 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! January  Giancarlo Russo (standing) with Andrea Bertucci at the Vecchio Mulino 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. February  Salvatore and his team 'amputating' the mozzarellas ('mozzare' means to break off or amputate) 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.  All smiles on the gelato course 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! March  Free range pigs at San Paolo farm (Parma) 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! April  Here are the smiling faces of our fun group on the Theory & Practice of Italian Cheese course! May  Celebrating in Sardinia 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!  An unexpected delight in a gas station! 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! June  A card weaving demonstration by Giulia Paltrinieri 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. July  Roger Longman 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. August  Michele of Perterra Agricultural Cooperative 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. September  Tommaso Cecchi de’ Rossi with his creations ready for the Paris Women's Fashion Week 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. October  Francesco Sanna 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. November  Erica and Massimo with our course participants 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  sempre sognar - always dreaming 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 info@sapori-e-saperi.com. We can't wait to see you!  Brocade on loom at Fondazione Lisio, Florence. (Photo: Sue Scott) Hello Travelers, I'm Sue, a guest writer, and I've just returned from touring Italy with Erica on the Wine to Dye For and Giants of Sardinia tours. I'm from the States, west of Seattle and south Victoria, BC. I confess to being a textile and food junkie – both come from a passion for texture and color – the physicality of the materials I play with. I couldn't live without working with my hands; textiles and food are great playgrounds with luscious results.  Here I am mixing wine and natural pigments under Tommaso Cecchi De' Rossi's supervision to make my chosen colour.  Tommaso let us into his secret, patented method of dyeing with wine and natural pigments. (Photo: Sue Scott)  You're not limited to reds. You can create a whole range of colours if you know how. Dyeing with wine was only a small part of the tour. We visited the Fondazione Lisio in Florence where silk velvet and brocade are still hand woven – soft, silky and fluffy – playing with clouds!  At the entrance gate you could tell there would be exciting things inside. (Photo: Sue Scott)  A young American was certain from a tender age that he wanted to be a weaver and was ecstatic when he was accepted as a trainee by the Lisio. He was glad to talk to a fellow American. Producing and re-producing woven textiles is a very structured activity, we saw that, as well as wildly creative pieces at the leather school. The students were from all over the world – the mixing and matching colors and texture combinations were fabulous. But I must say my heart and eyes were captured by the mixed leather pieces with ancient and new artifacts combined sometimes boldly and others subtly in very functional handbags with out of this world prices – oh well! Inspiration.  Hand-stitched bag designed by Francesca Gori, daughter of the founder. (Photo: Sue Scott) For me this mixture of old and new was the most fascinating discovery during our travels. It was everywhere and not limited to the very expensive. It was very exciting to see younger and older Italians working together – sometimes easily and sometimes not – to preserve old artisanal traditions and at the same time develop products to meet current interests, creating new economies. At a home show in Lucca I met a young woman who, along with her five sisters, had invented a washable paper for new packaging and storage products. There was also the “Renaissance Man,” Renato, who taught us to make baskets, so talented with his hands that he built a medieval wooden lathe. This connecting past to future has a long history in Italy; in Florence I had a chance to see Leonardo da Vinci’s inventions – originally in wood – precursors to many modern machines including the helicopter!  Not only a talented craftsman, Renato is a patient teacher. Here he's helping fellow traveler Gynnie get the base of her basket right.  Pam & I discovered our unfinished baskets made great headdresses. (Erica says future tours will give you a whole day with Renato so you can finish.) I also found that many of these artisan entrepreneurs own the entire process from growing/raising, harvesting, processing and packaging – most often family enterprises. This was true for shepherds tending flocks to making cheeses – our cheese, freshly made, was delicious. Farmers who were millers and bakers taught us to make delicious bread; and I met a weaver growing and processing her own flax, spinning (a challenge I could not meet) then weaving it.  If you go on the extension tour to Sardinia after the Wine to Dye For tour, you'll have a workshop with Arianna. A very old way of doing business, new again on a small scale giving the producers total control, except for Mother Nature, over their artisanal products. Most, if not all, are very conscious of sustainability and few have desires to become giant corporations. They still sit down to the tastiest family meals, made mostly of their own and other local products. Home cooked meals – yes, “just like mamma made!” And sometimes now, made by the men in the family.  Letizia Tori cooked some of our meals which we ate in her home dining room. Her pork & beans transcend the average! (Photo: Letizia Tori) I got a glimpse of a sustainable, artisanal community and economy not available to just anyone. One you had to be introduced to and Erica does just that. Thinking of that fondente gelato still brings tears to my eyes—sharp, dark velvety chocolate—or the sparkling lemon basil bursting like prosecco bubbles in your mouth.  Our accommodation was special too. View from the villa where we stayed. (Photo: Sue Scott) I thought the Wine to Dye For tour was perfection, but Erica had other ideas, and I can see her point. The new version is more compact, focusing on the contiguous areas of Pistoia and Pescia in Tuscany, with a little foray to Florence for the leather and silk weaving schools. You no longer visit the mountains of the Garfagnana, but her Hanging By a Thread tour in June 2020 is based there. With the help of her Italian friends she has found additional interesting artisans.  Here's one of them who will teach you "filet a modano".  The new vineyard visit looks very tempting too. I can see I will need to do this tour again with the new producers and making sure to leave time to add a one-day home gelato course to my trip (check with Erica about it).
Tours mentioned in my blog: Tastes & Textiles: Wine to Dye For Tastes & Textiles: Sea Silk in Sardinia Tastes & Textiles: Hanging by a Thread Giants of Sardinia Click on the tabs below the introduction and read the information in the the window below: Highlights, Itinerary, Group Leaders, Accommodation, Price & Stuff, What People Say and Map. If you have any questions, contact Erica at info@sapori-e-saperi.com |
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