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How Many Salamis?

31/12/2022

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I'm much more interested in quality than quantity. But since we have only two confirmed bookings on the Advanced Salumi Course Tuscany in January 2023 and none on the March course, I've begun to wonder whether the market is saturated.
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Massimo Bacci's maturing room in November 2010
Has everyone on the planet who wants to make Italian salumi already done our courses?
How many courses have we actually run since the launch in November 2010?
​Should we be celebrating our 50th course or is it more or less?
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Our first group of salumi students in November 2010
I admit I got a bit obsessed with the numbers. And I'm surprised by the results.

Total number of Advanced Salumi Courses
Tuscany: 48 since launch in November 2010
Bologna-Parma: 7 since launch in January 2017

Total number of participants
Tuscany: 246
Bologna-Parma: 27
Pretty impressive, but what really surprised me were the number of nationalities represented by the participants. 
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37 countries represented on our salumi courses
Thirty-seven countries! You'll notice a little cheating: the four 'kingdoms' of the United Kingdom are tallied separately, but I was curious about how many people came from each. Now I wonder: have we contributed positively to international relations?
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On the course in January 2013 the score was: Ireland-3, England-2, USA-2
Purely in terms of numbers the US outdistances the rest, but as a percentage of the total population England must be the winner. When I first moved to Cambridge (England) in 1967, there were several dedicated pork butchers in the town. I don't know of any now. Perhaps today's butchers, pig farmers and chefs yearn to re-establish that tradition of curing pork but in a manner reflective of our more international outlook. In the realm of salumi, by which I mean dry cured pork as opposed to cooked dishes so common in France, no nationality merits emulating more than the Italians.
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How much superb salumi have we tasted on our courses? Like this from one of our instructors, Ismaele Turri, on our course in March 2013.
Returning to the question in the title: how many salamis? I don't have a record of how many salamis our participants have made over the years. Hundreds? Thousands?
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Salamis of March 2011 course at Ismaele Turri, not counting the ones we made with Massimo Bacci
So, is the market completely saturated? Or is this just the lull in the eye of the storm? Are bookings for February 2023 in Bologna and Parma and March in Tuscany about to come flooding in? These are questions for you, my readers. 
If you'd like to be on the mailing list for our salumi courses, click here: http://eepurl.com/hVwz6
If you're not already on our blog mailing list, you can sign up here: ​http://eepurl.com/geSMLv
Some other salumi blogs from the early days of the course you might be interested in:
Moments of Glory
​From Pig to Salumi
Salumi Course in Tuscany
February—Learning the Art of Prosciutto in Emilia
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2022 at Sapori & Saperi

22/12/2022

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By Alison Goldberger

As 2022 comes to a close, we would love to share our adventures with you. We were delighted to welcome so many visitors back to Italy to share in the knowledge of our artisans and take part in our tours. We kicked the year off with a classic, the Advanced Salumi Course Tuscany. Read on to find out what else the year had in store for Sapori & Saperi Adventures…
January
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Our wonderful group of salumi makers. Read on to find out why they're holding bags of bread...
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Making salami with Massimo Bacci
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Three different lardo cures
​The first course of the year still had an air of Covid around but regular testing meant we could carry on as normal. We visited Massimo Bacci and enjoyed the delicious Lardo di Colonnata by Fausto Guadagni. 
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Placing bread in wood-fired oven
Illness in the family of one of our artisans led to a last minute change…bread baking! After 18 years in Italy, Erica has learned the Italian art of improvisation. A quick phone call and we were off to Paolo Magazzini to learn how to make Slow Food Presidium Garfagnana potato bread in a wood-fired oven. 
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Gino Rocchi outside his scenic Salumificio
​The last artisan of the course never disappoints. Here’s Gino Rocchi air drying some pancetta outside his incredibly scenic Salumificio. During a visit to Gino we see the whole production run. It's a wonderful experience.  
February
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Annabel excels at making watermarked paper.
Annabel loves crafts, so we took her and her mother to the Museo della Carta (Paper Museum, Pescia) for a watermarked paper workshop. She caught on so quickly, that they offered her an apprenticeship. Too bad she had to go back to school in the States.
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That mozzarella plait needs a bit of help from the expert!
​February also brought with it the Mozzarella & its Cousins course. We had rethought the course, deciding it was too complicated, even for experienced cheesemakers, to learn both mozzarella traditions in Campania. We reluctantly abandoned the excellent dairy in Caserta and added a new one in Salerno Province. We were a bit jittery at first, but Tenuta Chirico turned out to be a joy to work with. We got to make our own pot of mozzarella. The best learning experience possible.
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Happy cheesemakers
We enjoyed meeting ​Rodolfo (pictured centre), whose dad and uncle were both cheesemakers. He thought he wanted to learn something different. However, summers spent in dairies inspired a love for cheesemaking and he’s now the head cheesemaker at Chirico. He’s a great teacher too…lucky for us!
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The creaminess of Mirko's lemon sorbetto recipe always surprises.
Of course the Art & Science of Gelato course saw us pay a visit to Mirko Tognetti, owner of Cremeria Opera in Lucca. Gary Mihalik was already an experienced gelato maker, but he wanted to do a private course with Mirko to find out what he didn't know. There was fast and furious conversation in the classroom and the lab!
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Just making dreams come true here at Sapori & Saperi
​Gary also got to try out the Cattabriga EFFE 6 – a vertical batch freezer, something he'd always wanted to do. Dreams really do come true…
March
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Salami prep...
​Another month, another Advanced Salumi Course Tuscany. Here we are at Agriturismo Venturo preparing the filling for salami. Ismaele Turri teaches on this part of the course—butchering the pig, the Modena cut, shaping the prosciutto and spalla, pancetta, salting whole pieces.
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Gathering under the flag of peace
​And the women on the course saluting all women on International Women’s Day under the flag of peace.
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A meal for Ukraine
​Peace was also on the minds of the locals in Erica’s village of Casabasciana. They gathered together to enjoy a dinner to raise money for Ukrainian refugees. They raised €600 to put towards helping refugees living in Bagni di Lucca. Bravi!
April
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Tasting peanut butter, chocolate and meringue gelato - a great combination!
There was a special half-day Art & Science of Gelato course in April, with one of our guests Barbara creating a genius flavour! Peanut butter, chocolate and meringue. So good it was on sale in Cremeria Opera.
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Roberta and Aurora welcoming us back to their hotel
​Then, after a two year break we were back in Sardinia! Our group received a very warm welcome from Roberta and Aurora at the Gallo Bianco, Erica's favourite hotel in Cagliari.
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Salute!
A very welcome first toast of the tour. It was good to be back!
May
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​Even Erica can find something new to enjoy on the tours. During the Celebrating Sardinia tour she noticed something she’d never taken in before. She has watched the decorated oxen yoked together pulling the traccas during the Sagra of Sant'Antioco several times. Yet she never noticed that the yoke isn't the usual type that rests on the beasts' necks. Instead it links their horns. Our guide at the Museo Etnografico told us that this type of yoke exists only in Sardinia (ruled by Spain for four centuries), Spain and a few other countries which were also under Spanish rule. Where did it come from? There's a Nuragic bronze statuette from around 800 BC of exactly the same yoke. Perhaps it originated right here in Sardinia.
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Enjoying the wonders of calendula
​The Tastes & Textiles: Woad & Wool tour followed Celebrating Sardinia. First we had a two-day workshop doing natural dyeing. First up, calendula. We heard about its many health benefits and also learned how to use the pigment from the petals as a dye. 
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Environmental guide and natural dyer Simona stirs the woad pot.
A Woad & Wood tour had to include woad. Woad was the blue dye before cheaper and easier-to-use indigo replaced it.
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Tadaa!
We have to show you at least one of the beautiful silk squares we created.
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Chris gets the thumbs up for the block printing on her apron.
We enjoyed learning how to print with rust dye from Emanuele Francione. He uses hand-carved wooden blocks he inherited from his grandfather.
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Wild vegetable tart
Not to forget that many wild plants are good to eat as well as dye with. We couldn't get enough of this tart made by our hostess, Federica Crocetta.
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Modern cooking at Baldo Vino (Pistoia)
On the final day of this whirlwind month Erica welcomed her group at the first meal of the Tastes & Textiles: Wine to Dye For tour. She was in for a surprise. During Covid when tables had to be spaced out, Baldo Vino had decided to open a new osteria for the traditional cuisine and go 'cheffy' at the original restaurant Erica knew so well. Everything was well-cooked and delicious. But of course now Erica wants to go back to try the new place serving the old food! Review pending...
June
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Basket weaving
'The most amazing thing about today was that I made a basket!' said Lydia, tired but happy at the end of another brilliant day on the Wine to Dye For tour. Erica wrote about the day: 'We went into the Padule (Marshes) di Fucecchio where Alessandra told us about the raw materials used for centuries to make baskets and other everyday articles. Then back to the Research Centre to learn to plait (braid) the marsh reeds. Simple enough, but we had to plait at least 5 metres and it was difficult to make it tight enough and to keep the diameter even along the whole length. After our picnic lunch, we went into the classroom to stitch the plaits into baskets. Despite our patient instructors, at first everyone said they couldn't do it. The stitching was so hard on our fingers. But slowly, slowly the plaits got stitched into place and everyone made a basket!'
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On top of the world at Da Delfina
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Creative fish antipasti at Corradossi
The food on tours is always divine and in June it was no different. There were lots of special meals on the Wine To Dye For tour. Dinner with a view at Da Delfina (Artimino), an elegant seafood dinner at Corradossi (Pistoia), lunch prepared by our olive oil expert at Villa Magia (Quarrata), dinner in a garden at Agriristorante Cocò (Lamporecchio) and a mega-steak at Rafanelli (Pistoia).
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Everyone was overjoyed by the colours they had created.
The centrepiece of the tour is our two-day workshop with Tommaso Cecchi de' Rossi. Each person makes a handbag designed by Tommaso using leather and cloth they dye themselves. They think of a colour, and Tommaso helps them mix the dye, using wine as the basis. If you want to see how they came out, keep reading. We took some special photos on our repeat tour in September.
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The final touch—branding the bag
Some of our guests had chosen to go straight on to Sardinia for our 5-day Tastes & Textiles: Sea Silk in Sardinia tour.
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Cleaning the beard of a mollusc before spinning and weaving with it
The favourite day is always the workshop with Arianna Pintus, learning about bissus, a fine fibre from the beard of a mollusc, surrounded in mystery and myth. Arianna also leads us in a creative weaving workshop.
July
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July was all about bread on our brand new Artisan Bread Course Tuscany. A glorious week working with five very different bakers. The first baker we met is Stefano Bechelli (pictured) who runs a family bakery called Pane del Gonzo. He makes his bread pretty much single handedly with the use of modern technology. His flour comes from Tuscany. 
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Next up was Damiano Donati a talented chef who taught all there is to know about sourdough bread. Of course a lunch prepared by the man himself couldn't be passed up.
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Dana masters the criscioletta.
Erica scours remote mountains and valleys for unique products for her courses. Crisciolette are found only at the village of Cascio in the Garfagnana. Alessandro Bertolini and his team taught us to make this tasty wheat flour and cornmeal griddle bread, flavoured with pancetta or wrapped around cheese. Another dream came true on this day. Dana wanted to go up to the top of the bell tower. Alessandro just happened to have the key...
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Our courses are hands on...what else!
The obligatory 'look what we made' photo featuring delicious Garfagnana potato bread which was baked in the wood-fired oven of ​Paolo Magazzini.
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Hard work!
July also brought the launch of the new standalone sourdough panettone course. It's run by a familiar face, Mirko Tognetti, who teaches our gelato courses. Three chefs from India were the first to take the course. 
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Success!
It's a very technical course but Mirko makes it seem easy, and our participants were delighted with their finished panettone!
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Onorato's signature topping of friarielli (broccoli rab), pancetta and smoked mozzarella
By popular demand we also launched a short sourdough pizza course with Neapolitan pizzaiolo Onorato Salvatore at his Pizzeria MaryFrank in Lucca. You can take it as a two-day stand-alone or add one or two days with Onorato onto any of our other courses. ​
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Chef Chris Stebbings found the hardest part to master was slapping the dough before stretching the pizza base.
As you can tell from this blog, Erica has been so busy running courses and tours, she hasn't had time to put the course on our website. Subito! which should mean soon, but as used by Italian plumbers, means maybe sometime later this month—or next.
August
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Creating Kesar Badham gelato
We kicked August off with an Art & Science of Gelato course. Day 5 is when our students get to create their own flavours. Arjun chose Kesar Badham, a popular milk, almond and saffron drink in his home country of India. Sublime!
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Rossella in her wine cellar at Fattoria di Bacchereto
Sometimes one day in a tour isn't quite perfect. Erica managed to squeeze in a research trip to fix it. It was on the Wine to Dye For tour. Naturally we had to taste wine as well as dyeing with it. The morning had started perfectly in the vineyards and tasting room of Fattoria di Bacchereto. The weakness was the time machine in the afternoon that didn't quite make it back to the Etruscan period and, although the view from the restaurant was magnificent, the cooking had become a bit pedestrian now that mamma had retired from the kitchen. 
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Tomb of wealthy Etruscan landowner (about 600 BCE)
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Erica & chef Graziella bonded instantly
The Tumulus of Montifortini vividly displays the impressive building skills of the Etruscans. Time machine reset. And at the Osteria dei Mercanti in Carignano, she found mamma still in the kitchen. Day solved.
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Tasting their gelato creations
We welcomed our first students from Puerto Rico on the Art & Science of Gelato course in mid-August. Naturally they had to make Piña Colada gelato. Yum!
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Hands on the pecorino during the Theory & Practice of Italian Cheese course
We were delighted to have some of our students from previous courses come back for the Theory & Practice of Italian Cheese course in the Garfagnana.
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How Parmigiano Reggiano is born
Parmigiano is produced just over the Apennine Mountains from the Garfagnana and several participants took advantage of the short hop over there to see how they do it. 
September
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Silk velvet being woven on an antique Jacquard loom at the Fondazione Arte della Seta Lisio (Art of Silk Foundation Lisio)
Another wonderful Tastes & Textiles: Wine to Dye for tour took place in September. Our tours are based in the countryside, but we couldn't miss out the Lisio Foundation in Florence, where we see their artisans in action weaving silk velvets and brocade.
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Francesco Gori, grandson of the founder, and our smiling group
Our other destination in Florence was the Scuola di Cuoio (Leather School) at Santa Croce. We learned how to tell the difference between real and faked leather of different animals. All their leather comes from certified sustainable farms. 
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Restoring and re-tinning copper pots
Copper pots are a dream to cook in, but they require maintenance. We got to watch the process at Antichi Mestieri (Ancient Crafts) where top restaurants send their pots and pans to be refurbished.
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We were treated to a rainbow over the lagoon.
Then it was off to Sant'Antioco again for Tastes & Textiles: Sea Silk in Sardinia where we were trying a new hotel right on the lagoon. Perfect! This is where we'll stay for Celebrating Sardinia in April 2023.
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What the best-dressed bride used to wear (and some still do).
One of the highlights is the costume workshop where we can feel the fabric and see the beautiful embroidery and needlework up close.
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Wine-dyed bags at Nuraghe Cuccu. Will we make it into Vogue?
We decided that a 3500-year-old megalithic tower was the perfect setting to capture the elegance of the bags we had made with Tommaso Cecchi de' Rossi on the Wine to Dye For tour!
October
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Never mind the sorbetto, look at our new aprons!
Fanfare please for the debut of our new aprons at the final Art & Science of Gelato course of the year. They may not be as cheerful as our old ones, but I know for sure they're not made by slave labour, and the cloth is so nice to touch. They're designed and produced specially for us by Busatti of Anghiari, where we have a private tour during the Woad & Wool tour.
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The best olive oil is milled from olives picked by hand.
In a little break from longer tours and courses Erica took a family to pick olives and taste oil at Agriturismo Alle Camelie.
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Mozzarella filatura is like patting your head and rubbing your tummy at the same time! Head cheesemaker Nicola at Prime Querce helps Sofia from Colombia to get the hang of it.
The last day of October saw Erica back on the train to Salerno Province for another Mozzarella & its Cousins course. It confirmed we were right to base the course totally in Salerno. The other great improvement is that the last two days of the course take place during production runs at Prime Querce. No need now to stay an extra two days to witness the production.
November
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Students from around the world pictured with Massimo Bacci
The winter months brought the Advanced Salumi Course Tuscany and students from all over the world. In November we welcomed guests from Finland, the Netherlands, USA, France and Romania.
December
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White truffle, what a treat!
What better way to end the year than with a nose full of white truffle? Here are two happy guests snuffing the truffle they uncovered on the new Truffle Course. Can you imagine anything better?

I hope you've enjoyed this mega run down of our 2022 tours and courses. We'd love to see you in 2023. Browse the website to find out what's on offer and don't hesitate to contact Erica with any questions.

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Fast Track to Mozzarella

13/12/2022

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Guest blog by Adam S. Thompson, Head Cheesemaker & Partner at OroBianco Italian Creamery (Texas, USA)
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The ideal Adam was aiming for
I've waited a long time to learn the art of pasta filata. After 15 years of making "mozzarella" or something in that genre, I can finally say I actually know how to make traditional pasta filata cheeses, using water buffalo milk, as it was intended to be produced.
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No need to run out and buy a buffalo. The course also teaches how to make mozzarella from cow's milk.
My name is Adam S. Thompson, and I'm the head cheesemaker and partner at OroBianco Italian Creamery — the one and only water buffalo dairy and creamery in Texas. I've been making cheese for over 15 years, with my first one being a quick method mozzarella, using citric acid and store bought milk.  Before the buffalo, I had a goat dairy and made an array of cheeses and yogurts from their milk. I've also made sheep and cow milk cheeses at a couple of other operations, and trained in Mexico City on Oaxaca cheese — a pasta filata cheese, but made in a completely different fashion.
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Despite all his experience, Adam wondered what was the correct size to aim at when you cut the curd.
I joined the team at OroBianco in September of 2021, however, I had been doing some testing of the milk as early as March of 2021.  For the past year, I've made a couple of decent products that somewhat resemble mozzarella, but never could get the texture and flavor of what we really wanted — an authentic buffalo mozzarella, that oozes the milky water out when you bite into it. Made and served fresh and meant to be eaten almost immediately. 
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While Covid restrictions were preventing me from taking this course, Erica Jarman of Sapori & Saperi helped me as much as possible from afar, even getting a Zoom class going with the former head cheesemaker at Prime Querce farm and dairy. She had also been telling me that I needed to see the process and experience it firsthand to really understand it. 
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Can anyone understand the filatura if they haven't seen it and tried under the guidance of pasta filata experts?
I’ve attempted the mozzarella at least 50 times over the last year, sometimes pushing into the morning sunrise, trying to accomplish this cheese making process. Time and time again, I would get a nice cheese, but not the mozzarella we were aiming for. Finally, in October 2022, I arrived in Campania, Italy, to take the course.
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Starting with the basics: the correct method for stirring in whey starter and rennet
The class was the most educational course I’ve ever received in such a short amount of time. I think it helped I had been trying and failing, as I had many questions to be answered and walls to get over. Any time I had a question, no matter how small or off-topic to the current stage, Erica would wait for the cheesemaker to finish what he was talking about, and field my questions to him. 
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Adam learns the correct movement of the spino when cutting the curd.
We trained at two different dairies, Chirico and Prime Querce. Each place had its own methods and variations for the different pasta filata cheeses, but the basics were more or less the same. The cheese making facilities were full of passionate people, who would move like ants at times, in a synchronized, and super-speed fashion at times. I was allowed to make a complete batch at one facility, then work on all of the different stages at another, in the midst of normal production. I had no question left unanswered after this course.
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Rodolfo (centre) & his team at Tenuta Chirico
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Nicola (right) & his team at Caseificio Prime Querce
The mozzarella and pasta filata training here was incredible, but there was much more to this course. We also had the pleasure of being accompanied by a very talented sommelier, and did nightly wine tasting, and went to dine at some of the finest establishments I’ve ever eaten at. Some were embellished with gold trim and crystals, serving high-grade steaks, and some were little hidden gems, with the morning’s fresh catch served in unique presentations. We even had a “dinner with friends” where one of the B and B owners invited some locals, and we dined family style in the living room. 
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Maria, wine sommelier & leader of the course
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Adam tasting white wines from Campania
The entire course was very organized and maintained on a sometimes very strict schedule, and this ensured we were always where we needed to be to learn, and visit the extracurricular, planned activities.  Everything was purposeful and useful to bring these skills back to Texas and incorporate into my cheesemaking, as well as bringing information about the water buffalo themselves back to the dairy.
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The course includes tasting as much mozzarella as possible so you'll be able to assess your own.
To anyone wanting to learn the art of pasta filata, this course is a must-take. You won’t call one of these places directly and get a class, and you won’t find these courses online, or marketed on some big cheese website. Most places are very secretive, or do not want to waste the time teaching other people how to make this classic cheese.
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How to make burrata and stracciatella is included too. We've found dairies who are willing to share all their secrets.
The food alone is worth the cost of the course, in my opinion. Of course my focus was always on the cheese making, but the course being completely submerged in the culture, and getting to taste different foods, and wines, from around the terroir left me with an elevated sense of inspiration. The people there were very welcoming, and passionate about their trade.  Not only have I finally locked down the mysteries of mozzarella, but found myself returning home and making my own tomato sauce, gnocchi, and other classic Italian dishes for my family.
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Acquasale means 'saltwater'. It's a simple peasant dish typical of Salerno Province: stale bread & tomatoes. Tenuta Chirico embellished it with their mozzarella.
If you’re “stretching” mozzarella at home or for a dairy/cheesemaking facility, you’re likely doing it wrong. True mozzarella only takes the perfect curd, and almost boiling water, and it “spins” together almost effortlessly. The mozzarella should make you take a step back when biting, so the beautiful, milky whey doesn't get all over you.
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Adam adds almost boiling water to the mature curd.
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Next step: practising the filatura (spinning)
So break out the pocket-book, book this course, and get a class that will give you all the tools you need to make mozzarella, as well as fill you with inspiration and the Italian culture that makes this cheese what it is.
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Gone Fishin’

19/11/2022

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Sant’Antioco is a small island off the southwest coast of the large island of Sardinia, an island squared you might say. Sant’Antioco is afflicted by two winds: the maestrale from the northwest and the levante from the east. One or the other blows nearly every day, but since they take turns, there’s always a calm sea for fishermen on the leeward side of the island.
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Blowing from the northwest
On a bright spring morning the fishing boats are tied up to the quay, squeezed in side by side. Too many fishermen chasing too few fish.
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A fisherman patiently removes fish from his net while waiting for customers to arrive and buy them.
Many of them augment their income by offering pescaturismo, fishing excursions for tourists. I’m excited. For years I’ve wanted to learn about fishing in the Mediterranean, but it took a long time to find the right place and fisherman.
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A fishing boat doubling as a tourist attraction.
We arrive at our boat the ‘Alessandro P.’ and the live Alessandro, son of fisherman Mauro Pintus with whom we’re going fishing. Soon Mauro, his wife Roberta and their 14-year-old daughter arrive all lugging groceries. We climb aboard from the stern onto the working deck.
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Mauro checks out the engine.
We proceed along a narrow corridor past the engine room and the galley and climb out onto the prow and onto the upper deck where lounge chairs await the non-fishermen in the group.
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With Mauro at the helm we chug out into the lagoon to find the nets Mauro and Alessandro set last night. This must be travel at its slowest, apart from crawling. The distance we covered by mini-van in five minutes takes at least thirty in the boat. I thought it might be boring, but at this speed there’s an infinite variety of detail to observe: birds overhead, features on the shore and especially the changing colour of the sea.
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Torre Cannai, built by the Pisans in the 18th-century
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Green, aquamarine, purple…
After a while we stop seemingly at a random spot in the sea, and the action begins on the working deck. We’ve reached one end of Mauro’s net which he laid the night before. He marks the end by tying an empty plastic container to it which floats on the surface of the sea. Now we learn what the strange wheel on the port side of the boat is for.
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Pulley to reel in the net
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Pulley to reel in the net
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Alessandro is still learning from his dad, who shouts instructions to stop or go, always following the line of the net.
The net isn’t anything like I’d imagined. I guess I’d been thinking about illustrations in children’s books of a large square net that gets filled with fish and you pull it up from the four corners. Instead this is a very long, narrow net, about a metre in width and a kilometre long with a thick rope running along each side.
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It takes a long time to reel in a kilometre of net.
At first there aren’t any fish. Then a couple of sea cucumbers. Not edible, says Mauro. He uses them as bait.
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Finally a seppia (cuttle fish) looking very cross at having got himself into this predicament
I feel sorry for this creature, but I’m also a carnivore and am sure our ecosystem wouldn’t work if we all lived as herbivores at the bottom of the food chain with no one at the top eating meat. But I also want to be aware of what is being killed and how.
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A pretty verdolino. He’s edible.
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A razza (ray), also good to eat
Mauro invites us to help take the fish from the net as he continues to reel it in.
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Claudia attempts to untangle a fish from the net.
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This fish is bigger than the holes in the net and its fins keep getting caught.
Even though we follow Mauro’s instructions to extract the fish head first, it’s not easy. If lunch relied on us, we might starve.
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Still reeling. It’s beginning to seem as if it’s an infinity net.
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Claudia still working on that fish.
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Roberta comes to see what fish she’ll have to cook for lunch. We’ve managed to free a couple of seppie.
Finally we come to the end of the net which is piled in a heap on the working deck. Mauro joins us at the task of untangling fish from the net. We soon tire and go look at the scenery from the upper deck.
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Isola della Vacca (Cow Island) and the tiny Isola del Tauro (Bull Island) in the distance. Surely too far away to have produced the rock called Vitello (calf).
​Good smells waft up from the galley.
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Roberta is working on several dishes at once. There’s no fishy smell from fish straight from the sea.
When we’re called to lunch, we find the working deck transformed into a cheerful dining room.
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Marilyn is wondering what’s on the menu?
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Tuna salad
I ask Mauro about tuna. We all believe that tuna is fished out. I’ve been avoiding eating tuna for several years, but will have to be polite. Mauro states that there are too many tuna. That’s why the catch is so small. Tuna are at the top of the food chain, and if there are too many, like the wolves eating my shepherd friends’ lambs, they decimate the populations of smaller fish. So why are we always hearing that there are no tuna left? He says it’s mainly due to the politics of fishing. Who’s allowed to fish where and how much. He presents it as a war between fishermen and politicians with marine scientists and environmentalists somewhere in between. Clearly some more research is in order.
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He and Roberta and two other fisher families have formed a cooperative to bottle tuna and two fish salads, octopus and mixed seafood. The men fish and the wives work in the bottling plant which we visit when we’re back in Sant’Antioco.
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Roberta explains how they do the processing.
Whatever the truth about tuna, this is the best tuna salad I’ve ever eaten
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Marilyn dishes up the next course which is a zuppetta.
The zuppetta is a rich tomatoey fish broth ladled over toasted bread.
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A stunning spaghetti in seppie ink with gamberi (prawns) comes next.
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Finally a frittura: deep-fried fish.
By now we were struggling, but the fried fish is light and not at all greasy. A joy to eat. But this isn’t the end after all.
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Some biscuits appear along with a bottle of mirto, the typical Sardinian digestivo.
Mauro disappears for a moment and returns with his guitar. We hadn’t been expecting entertainment. It turns out Neil Young is one of his favourites, and he’s delighted that Claudia knows a few songs.

Singing on the Alessandro B. from Sapori e Saperi Adventures on Vimeo.

We won’t win the Eurovision Song Contest, but it’s a lot of fun.
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With the sun setting we head back to Sant’Antioco.
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The end of a perfect day at sea.
If you'd like to go fishing with Mauro and indulge in Roberta's stunning lunch, there are still a couple of places left on our Celebrating Sardinia tour from 21 to 30 April 2023. 
If you landed here by chance and would like to be notified of future posts, you can sign up here. 

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This blog was originally published on Slow Travel Tours on 21 May 2017.
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Guest post: An incredible experience baking bread in Tuscany

19/8/2022

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Guest post by Dana Roberts

The brand new Artisan Bread Course Tuscany ran in July and we enjoyed showing our guests what our artisans have to offer. Dana Roberts joined us on the course and has allowed us to share her colourful experiences and wonderful photos with you here. Here's what she had to say...

So far, my bread course has been amazing! We started at a family run restaurant with amazing homemade pasta. Then we went to a commercial bakery, where we watched them bake a massive batch of bread from beginning to end, finishing at 1 am.
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This three layer oven is heated to about 450˚C by superheated water running through pipes above each level. (The water is heated by gas). The shelves the bread bakes on are made out of wood.
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Nothing here was measured. The flour comes out of a tube in the wall, and the water is poured in by the bucketful!
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This is just a portion of the bread which was made in the three hours we were there.
Then on Monday morning, we visited the last remaining traditional blacksmith. He is totally off the grid, using the power of the stream that runs under his forge to power his tools. He showed us how he would forge the griddle pans used to make griddle bread. It was quite the experience! 
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This man is 84 years old and does everything the old fashioned way. His family has run this forge for over 500 years! (No, that’s not a typo)
Then off to Fattoria Sardi, a biodynamic farm and winery, to learn about sourdough. Biodynamic farms focus on creating a soil which will remain vital and productive for years to come. It’s kind of like the next progression for organic farms, which focus on creating healthier products for the consumer. Biodynamic farms are just starting at the source to create the desired outcome for future generations. ​
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All of these classes are interspersed with amazing food and drink. As much as possible, everything is locally sourced and sustainably farmed. A lot of small businesses trying their best to stay afloat and create a better world at the same time. 

​We started out on Tuesday at Fattoria Sardi to cook the sourdough we started on Monday. 
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Contemplating the bread we made.
​During one of the wait times (there’s a lot of waiting involved in making bread), we toured the vineyard and learned more about the biodynamic system. We had another amazing lunch here (I highly recommend it if you’re ever in the area), and got to bring home our bread. 
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Learning about the Sangiovese grapes, and biodynamic farming.
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Just a few of the different barrels at Fattoria Sardi
Remember those griddles we saw being made at the forge on Monday morning? They are called ‘testi’, and we learned how to use them on Wednesday. We started out by making fogaccia leva (no, that’s not a typo). We added pancetta to some, cheese to others, and they were all delicious. We also learned to make a traditional Tuscan bean and sausage dish called ​fagioli all'ucceletto. ​
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A friendly argument about buying artisan products rather than supermarket products. Erica wins him over in the end.
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Our finished fogaccia leva. We would split these while they were still hot and put in meats or cheeses, which would melt into the bread and taste delicious.
From here we visited a functioning water mill from 1736, which I found very interesting. Then it was off to Cascio, which claims to be the only place that makes crisciolette, which also uses the testi. This time the pancetta was cooked into the flatbread, which was also delicious. We also made necci, which uses chestnut flour. 
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Here is where the water feeds through the tubes towards the wheels to grind the grain into flour. Each grinding stone has its own chute of water and wheel.
At the end of the class, I asked if the tower in the town would be open during their upcoming ‘festa’. Turns out, the guy I asked had the key and he let us go up right then! I loved it! 
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The tower in Cascio.
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The workings for the clock in the tower.
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I don’t think the bells were particularly old, but sound very pretty. Guy, one of the students, is very tall and was allowed to ring them by hand!
​We finished off the night by going over to Barga, checking out the duomo, and eating yet more food. I’m going to have to find more towers to climb just to work off the twenty pounds I’m going to gain this week!
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The Duomo in Barga
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I believe the lion is eating a heretic, who is trying to stab him in the neck.
This is Paolo Magazzini. He is carrying on his mother's baking. He is also a farro and beef farmer, and runs a farro mill.
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Paolo Magazzini.
I found it interesting that the bread is mixed just on the counter. The brighter yellow is riced potatoes, which is the type of bread his mother made for the village. The starter dough used in this bread is over fifty years old!
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​All the bread in this bakery is baked in a wood fired oven. The fire is built directly on the base until the oven is at the right temperature. Then the embers are removed, the dough put in, and the door put on while the bread bakes.
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Our guide, Erica, showing us the boughs which are used to sweep the embers out of the oven before putting the dough in. Paolo is soaking the broom to prepare to sweep the oven out.
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Getting the embers out quickly. It has to be fast so the oven doesn't cool down too much.
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There was a small herd of beef cattle on the farm as well. One of the cows just had twins, which was a first for Paolo's cows.
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Here is the finished product!
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We then drove to this fort, overlooking the valley. We learned about how food was used in medieval times.
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A view of the fort through an arrow window.
At the end of the evening, we went to a winery for another amazing meal. These are the grapes for their Pinot Nero wine. It's a small vineyard, producing only about 8000 bottles. I also really liked their white wine.
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The inside of their cellar, which illustrates just how much smaller it is than most wineries I have toured.
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Okay, the bread adventure is finished, and it was an incredible experience. I loved meeting local artisans, and learning about Italian traditions and customs. It is truly what I wanted when we decided to move to Italy. The tourist sites are very impressive, but you don't really get a feel for what life is like here, and you can't appreciate the culture until you get off the beaten path.

I also feel it is important to gain an awareness of how this culture is slowly dying out as people buy items based on convenience and price rather than quality. A huge thank you goes out to Sapori e Saperi Adventures for creating this experience, and to the clients who had to cancel due to Covid and gifted me with the opportunity to attend. I made some new friends, and hope I can remember all that I learned, both about bread and about Italian life.

This is all part of the Artisan Bread Course Tuscany, which will be taking place again from 2-7 July, 2023! Find out more here. 
​
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Ring Around the Pisan Mountains

17/6/2022

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The Autumn in Tuscany tour is being revived for 2023! Here's a blog post to whet your appetite, it delves into some of the things we see on the tour.

On top of Monte Serra stands a forest of telecommunication masts. Ugly as they are, they’ve often saved me from losing my way when traversing the Lucca plain on its tangle of threadlike roads.
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A useful blot on the landscape (photo: Klaus Falbe-Hansen)
They’re a beacon for the organic olive estate where I take my guests to pick and press olives and which lies at the foot of the mountain.
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Olive harvest begins in mid-October
Monte Serra at 917 m (3008 ft) is the tallest peak in the rather puny chain called Monte Pisano (Pisan Mountains). Until a month ago all I knew about this clump of hills was that the ridge formed the boundary between the former republics of Lucca and Pisa, and that Lucca had lucked out by being on the east side which is rich in natural springs. The aqueduct built by Lorenzo Nottolini between 1823 and 1833 carried pure spring water to the drinking fountains of Lucca. (The same springs are now piped underground and the water is purified by ultraviolet light.)
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Nottolini aqueduct
My truffle hunts around San Miniato, in the Province of Pisa, had shunted the Monte Pisano up my research list, because my route to the truffle woods runs along the old Via Sarzanese, an ancient pilgrimage path along their eastern base.
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White truffles are in season
The mountains arrived at the top of the list in August when I was looking for outings for friends, my willing guinea pigs on my exploratory forays. I’ve been three times, twice making an entire circuit of the mountains in an anti-clockwise direction, and once cutting through the middle to inspect the telecommunications masts up close.
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Maybe they have an industrial beauty… (photo: Klaus Falbe-Hansen)
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…but better to look in the other direction. (photo: Klaus Falbe-Hansen)
The masts probably won’t figure in future tours, but everything else definitely will. Here’s a brief preview of tours to come.

​Starting from Lucca on the old road to Pisa along the Serchio River, you merge into the faded grandeur of an earlier epoch. You slow your pace and almost believe your car is a horse-drawn carriage.
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Villa Roncioni houses the Cerratteli museum of film and opera costumes.
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Restaurant at Villa Poschi
Emerging at San Giuliano Terme with its five-star spa, you cross the newer road between Lucca and Pisa. Fields of reeds testify that you’re now on the floodplain of the Arno River as it meanders lazily from Florence to Pisa. At Campo you’re convinced that the only pine nut factory in Italy that carries out the whole process from harvest to clean nuts has gone out of business. It turns out that the ugly single-storey factory, discreetly hiding behind a row of houses, only opens between October and April while the nuts are being harvested, and the owner shows us the hibernating machinery. Pisan pine nuts are to be sought out, and the ones you can buy here are in a class of their own. Note to return in October; could be combined with the olive harvest and truffle hunts.
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Tractor adapted to harvest pine cones
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Pine nuts like you’ve never tasted before
Next stop the Certosa of Calci, a house of the cloistered monastic order of Carthusians founded by Saint Bruno in 1044 at Grande Chartreuse. When it was inhabited by monks, they lived in seclusion, but there was nothing ascetic about the architecture.
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Façade of the Certosa di Calci (photo: Klaus Falbe-Hansen)
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The blinding richness of the interior (photo: Klaus Falbe-Hansen)
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The floor of each chapel has a different design formed of marble tiles. (photo: Klaus Falbe-Hansen)
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Lunch anyone?
Half the building is home to the Natural History Museum of the University of Pisa. Besides the new geological and cetacean galleries, you’ll be enchanted by the museum of a museum, the 19th-century eclectic displays preserved in their mahogany cases.
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Cetacean gallery on the roof
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A 19th-century mishmash
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Mahogany case
It’s lunch time and the guide at the Certosa recommends Il Conventino at Tre Colle, a village with a church and a few houses near the top of a stream valley with a view to the sea. He knows his restaurants; it’s good enough to return a second time (and third and fourth).
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View from restaurant (photo: Klaus Falbe-Hansen)
Continuing anti-clockwise around the base of the hills, you hurry through a chain of strip developments to San Giovanni alla Vena and the last remaining potter in a ceramic tradition going back to the Middle Ages. Here is the source of the ubiquitous green spatter ware I see in every ethnographic museum in Lucca Province, and which I’ve been trying to track down for years.
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Guido Nesti, fourth generation potter
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A pot, dish and ornament for every occasion
After giving you time to tiptoe among the clutter and select a few pieces to buy, Guido sends you round the corner to two historical flood control buildings, one dating at least to the 14th century and the other from the 18th century. Due to Leonardo da Vinci’s successful deflection of the Arno, the once necessary floodgates now hold back only a tide of industrial waste.
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Leonardo’s plan captured by Guido on a tile
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Empty floodgate
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Unstoppable flow of industrial detritus (photo: Klaus Falbe-Hansen)
It’s a short drive to Vicopisano. Once the key to Pisa’s defences against Lucca and Florence, Leonardo’s engineering feat left it high, dry and useless. The castle designed by Brunelleschi has been saved the same fate by the dedicated guide Giovanni Fascetti, who has given it a spit and polish, and conducts a fascinating tour from the dungeons to the tower top. He isn’t always there, but now I’ve got his mobile phone number.
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Road to the castle at the top of Vicopisano
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Brunelleschi’s tower (photo: Klaus Falbe-Hansen)
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Giovanni explains his interpretation of Uccello’s painting of St George and the Dragon (photo: Klaus Falbe-Hansen)
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Signals heralding approaching enemies were sent from here. (photo: Klaus Falbe-Hansen)
Also not to be missed at Vicopisano is the Church of Santa Maria.
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Thirteenth-century altarpiece in Pieve Santa Maria
Still half an hour till a respectable Italian dinner time. Venturing past the cemetery, a sign to Frantoio Vicopisano (Olive Press of Vicopisano) beckons.
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Antique oil jar
The tour by the enthusiastic owners lasts longer than you expected. Another note to come back in October during the olive harvest.

​An hour later you enter Paolo Ricci’s welcoming restaurant L’Osteria di Ceppato where the seafood tastes like a million euros but costs so little you wonder whether there’s a zero missing at the end of the bill. The aromas of the meat dishes on the neighbouring table presage another visit.
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L’Osteria di Ceppato (photo: Klaus Falbe-Hansen)
Completing the ring, you arrive at Lucca on the Via Sarzanese. Just before crossing back into Lucca Province the huddle of houses named Caccialupi, ‘Hunt the wolves’, may raise a smile. Not an activity you’ll find on my tours.

This is all part of the Autumn in Tuscany tour, which will be taking place from 3-13 November, 2023! Find out more here. 
​
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This blog was originally published on Slow Travel Tours on 7 September 2014.


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Sardinia and its Giants

12/5/2022

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Very few people I know have been to Sardinia. If they have, they went with the kids and stayed on the beach. If I ask people where in Italy they would like to go, Sardinia is rarely in their top 10. Yet it has so much to offer:
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Lagoons with flamingos
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Megalithic settlements of the Nuragic civilisation from 1700 BC
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Mediaeval castles
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Excellent food and wine
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Friendly welcoming people, who have the longest lifespan in the world
Even I only went to Sardinia by accident. Some weavers who were coming on one of my Tastes & Textiles tours in Tuscany asked me to take them to visit a woman who weaves ‘sea silk’, the filaments of the beard of a sea mollusc.
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The cloth shimmers golden in the light.
Reluctantly I agreed and hopped over from Pisa, only 50 minutes by plane to Cagliari, the capital of Sardinia. It wasn’t love at first sight. But, like people, I believe places merit more than a casual glance. Many reveal their treasures only to those who patiently dig below the surface.

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​There’s no better way to get to know a place than to learn from the locals. Enter Antonio Arca. He was born in Alghero in northwestern Sardinia and moved to London in 2004, the same year I came to Lucca. His company Capo Caccia Fine Food imports the products he knows and loves from small, trustworthy suppliers.
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Antonio and his Sardinian products: cheese, salumi, pasta
During one of my research trips to Sardinia, Antonio advised me to go to Sa Sartiglia festival in Oristano, in the west central part of the island. You can read about it here. I was travelling with friends who wanted to go to Cabras to see the Giganti di Mont’e Prama, but I was too engrossed in the festival. I was meeting farmers and family food producers at street stalls. One of these was Marcello Stara, a local rice farmer.
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Food stalls at Sa Sartiglia, Oristano
I don’t know why I’m so excited by rice. Maybe it’s the flavour of good rice (not the bland quick-cook stuff) and its versatility in different cuisines from Asia to Italy. Maybe it’s the fact that it grows in water and required communal cooperation to provide the irrigation. Maybe it’s just how beautiful it looks in the field.
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Rice in the field: golden against an azure sky
In any case, I was already conjuring a tour to include Marcello and his rice during the harvest so we could find out how it’s processed and what freshly harvested rice tastes like. But one farmer doesn’t make a tour.
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I consulted Antonio. Did he know know other people in the area? Would he like to collaborate on a tour? Yes and yes. We planned a research trip together. First we needed a place to stay. For me it had to be an agriturismo (farm accommodation) so we would be investing in the rural economy. I found three suitable ones on the internet. Antonio chose L’Orto. Not only do they have enough private rooms with en suite baths, but they have a restaurant and dad is a fantastic cook. Everything local and perfectly cooked.
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Antipasto at Agriturismo L’Orto
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Porceddu (roast suckling pig) with crispy skin covering soft melting meat
We visited Marcello and his rice fields.
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Rice was first planted in the 1930s to feed the people from marshy land.
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Marcello can’t bear to throw anything away. He and Antonio chat below his family’s antique wagons
He introduced us to Davide Orro and his family in the next village. Davide could almost be a tour in himself. He’s an enthusiastic winemaker and olive farmer and his sister Ester makes decorated festival bread. He planned our day: start picking olives, cure and bottle the olives, learn to make decorate bread with Ester. Lunch: bread, local cheeses and salumi, olives, wine. One of the grape varieties is known to have been grown in the area 3000 years ago.
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Davide in full flow as he explains how he makes his wine.
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Decorated bread for holidays.
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Davide’s olives ready for us to pick.
Davide suggested we go see Sandro Dessé. He’s even more versatile than the Orro family. You arrive at his farm and see a paddock of sheep and goats, one of donkeys and horses, pigs at the back and dinosaurs over to the side. Behind the pigs are fruit trees and vegetable gardens. Sandro is a practitioner of  the circular economy.
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Production kilometre 0 — Circular economy
Not only does he produce the raw ingredients, but he processes them as well. There’s a small abattoir, a laboratory for curing pork, a cheese dairy and a kitchen for drying fruit and making pasta. His dining room seats 250 guests.
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Antonio is fascinated by the sheep milking machine.
Sandro’s wild, wide-eyed enthusiasm is contagious, but we can’t do everything in one visit. We must have a tour of the farm, and it would be fun to have a lesson making the delicious stuffed pasta called culurgiones, which we can eat for lunch along with Sandro’s many other products.
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Culurgione filled pasta shaped like an ear of wheat (sort of)
Here we pick up the trail of some of Antonio’s friends. Paolo Lilliu, a butcher, who makes the salsiccia sarda, which you can cook when they’re fresh or air dry and eat like salami.
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Sardinian sausage…
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and proud Paolo who made it.
On your morning with Paolo you’ll make your own, after which we’ll go to his friend Sandro Picchedda, a saffron and peperoncino (chili pepper) farmer for a barbecue and a traditional dessert made with saffron.
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Sandro Picchedda farms hot, medium and mild peperoncini.
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This field will be blazing red when we’re there.
Some other friends of Antonio introduced us to cowherd and cheesemaker Giuseppe Sanna who makes the Slow Food Presidium cheese casizolu from the milk of his own cows. He's willing to let you try your hand at forming the cheeses.
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Shaping casizolu takes some practice.
My friends came back wide-eyed and enthusiastic about the Giganti di Mont’e Prama, bigger than life-size stone statues of warriors which probably date to around 800 BC. Having been an archaeologist, I had to see them too. Luckily they reside in the seaside town of Cabras, which is also a centre of bottarga production. We talked to several producers who told us about the technique for fishing the grey mullet, cleaning them and salting and curing the roe to make the much sought after and expensive delicacy bottarga. The gentle and generous Giovanni Spanu invited us into his production facility.
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The pairs of roe are called 'baffi' which means moustaches. With a bit of imagination you see the handlebar type.
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Bottarga can be grated onto pasta.
The Giganti were even more impressive than I had imagined.
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Giganti di Mont’e Prama: the glory of Sardinia’s past
They immediately became the mascots of the tour—little-known giants, the heroes of their land. Our living giants are smaller and gentler, but fighting all the same to maintain their products of quality and the role of the small farmer and producer in an ever more global economy.

Find out more about the Giants of Sardinia tour here.


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This blog was originally published on Slow Travel Tours on 26 August, 2018.
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Churches of Lucca and the Garfagnana

16/4/2022

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I’m often asked whether my food and wine tours also include cultural sites and activities. They do. Resembling Rudyard Kipling’s elephant child with a ‘satiable curtiosity’, although I haven’t met my crocodile — yet, I ask ever so many questions and include everything and anything that turns out to be interesting. One tour is based around traditional spinning, dyeing and weaving. Sometimes there’s a concert with music by Puccini, a native son of Lucca. Since I’m posting this on Easter Sunday from a Catholic country, I’ll tell you about some of the churches in Lucca and the Garfagnana that I take my guests to see.
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Barga duomo
My all-time favourite is the duomo (cathedral) at Barga on the edge of the Garfagnana. Parts of it date back to 1000 AD.  Inside the hush is palpable. The wordless stones breathe tranquility and peace, and golden light seeps through the alabaster windows.
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Alabaster windows
A magnificent marble pulpit stands alongside naive romanesque heads and inlaid figures.
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Pulpit
A 3.5 m (11.5 ft) tall mediaeval carved wooden St Christopher with an undersized baby Jesus on his shoulder keeps guard over the whole church from his place in the apse. From the piazza in front of the church, you look over Barga and the Serchio River valley to the craggy Alpi Apuane opposite. Even though I’m not religious, I often go sit in this peaceful haven.
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View from Barga duomo of the Alpi Apuane
Lucca has been called the ‘city of a hundred churches’. The Basilica of San Frediano stands out for its mosaic façade, the only one in Lucca.
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San Frediano
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Mosaic on façade of San Frediano
But what draws me there is one painting, one wooden statue and especially Santa Zita. Zita, a serving girl in a noble household, was a favourite of the family. However, she had a secret. Every evening she sneaked into the kitchen, wrapped the leftover bread in her apron and took it away to give to the poor. The other servants, being jealous, told their master she was stealing. He could hardly believe it. He waited for her one evening and challenged her to open her apron. She was very frightened but did as she was commanded and, by a miracle, in place of the bread, her apron was full of flowers. Her somewhat gruesome mummy, lying in a glass coffin in a side chapel, is redeemed by her blue servant’s dress, crisp white apron and the legend of her charity.
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Santa Zita
If there isn’t a good story, I make one up. I’ve invented one about San Michele, in the Roman Forum of Lucca, and the duomo, San Martino. Ranks of decorated columns are stacked up their façades.
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San Martino, Lucca
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San Michele and Easter market
I like to imagine an annual column competition with the winner getting his (I expect there weren’t any female sculptors then) column added to the row. Maybe the runners up also got theirs up there, or else it would have taken an exceedingly long time to collect so many pillars. Of course I admit this as my own fantasy.
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Columns of San Martino
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Columns of San Michele
Perhaps this church in Villa Basilica, outside Lucca, with far fewer columns was the trial run for the column competition?
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Duomo, Villa Basilica, during festival of paper
There are so many exquisite romanesque churches in the countryside I’m tempted to design a walking tour visiting them along with food and wine producers and restaurants on the route.

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This blog was originally published on Slow Travel Tours on 8 April, 2012.
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Why You Should Travel to Tuscany with a Local Expert

19/3/2022

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By Alison Goldberger

When I wanted to learn how to make salami I knew travelling to Italy was the only way to do it, so I booked onto the Advanced Salumi Course in Tuscany with Sapori & Saperi Adventures. The course was incredible, and I learned so much.
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Me and my mondiola, a salami unique to the Garfagnana (photo: Roman Goldberger)
I was also so impressed by Erica and her company that I asked her if we could collaborate. I’m a Scottish journalist and organic pig farmer but have lived and worked in Austria since 2015. Now I assist Erica with social media and online marketing. I absolutely love telling people about my time on her course and now I am excited to share with you why I think travelling with a local expert in 2022 (and beyond) can only enhance your holiday experience!
Eat in incredible restaurants...and in private homes 
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Andrea sliced prosciutto by hand as we sat around a long wooden table in his cellar-warehouse-restaurant (photo: Alison Goldberger)
One of the most wonderful experiences I had was to dine in restaurants uncovered by Erica after years of eating and living in Tuscany. You can be guaranteed you’re not just eating in the restaurant all the other tourists found online! We were treated to dinner at Il Vecchio Mulino, where Andrea brought out course after course of exquisite local food. Many of Erica’s courses and tours also include meals in private homes. In Capezzano I was welcomed into Gabriella’s home where I ate the best seafood I’ve ever had. The freshest seafood cooked to perfection and an extremely warm welcome – it was an unforgettable experience.
Learn how to make prosciutto as the artisans do
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Simone crushes garlic to season his prosciutto (photo: Alison Goldberger)
Do you have a passion for prosciutto like I do? It’s unlikely you can just stroll up to any producer and they’ll tell you how it’s done. But when you travel with a local you certainly can, and they are happy to answer all your questions. When learning all about salumi in Tuscany I visited numerous artisans and gleaned the knowledge they’ve garnered over a lifetime. On these tours you’re also supporting these very small businesses, creating wonderful slow food with a passion you’re unlikely to find in large-scale producers. What’s more, you get to taste their incredible products! 
Savour products from small-scale producers
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Wintery olive grove
You want to visit a local organic olive oil producer, or have always wondered how chestnut flour is produced, or perhaps gelato is more your thing? These were all requests during my course and every one was fulfilled! I took home a bag of chestnut flour after seeing how chestnuts are dried and milled. I sampled the best pistachio gelato at Cremeria Opera in Lucca and bought the tastiest new-season olive oil from Claudio Orsi of Alle Camelie. Erica has built up so many contacts across the region and she is happy to help visitors find what they’re looking for.
Learn what it’s like to be a local
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Ermanna, now in her 90s, shows us how to tie a complicated fringe (her handloom in the background).
Erica drove us during our course so she was always on hand to answer questions and give us explanations about what we were seeing as we travelled. It was information born from a passion for Tuscany and gave us a wonderful insight into the history of the region as well as what it’s really like to live there. This is a feature of all tours and courses from Sapori & Saperi. For instance, on the Tastes & Textiles tours participants learn all about Lucca’s rich tradition of producing textiles. Meeting local craftspeople provides a wealth of knowledge you couldn’t get elsewhere!
Did someone mention gelato
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Gelato can’t fail to make you smile!
I know one of my first thoughts when I think of Italy is gelato. We were taken for a quick pit-stop to sample some delicious gelato. It was actually in the Cremeria used for the Art & Science of Gelato course run by Sapori & Saperi. During that course participants immerse themselves in the icy world of Mirko Tognetti of Cremeria Opera Naturali per Gusto, Lucca. They learn his secrets and the science behind gelato and how to create their own flavours. Sounds like an absolute dream to me!

If you landed here by chance and would like to be notified of future posts, you can sign up here. 

​If you’d like periodic news about our tours and courses, sign up here.

This blog was originally published on Slow Travel Tours on 20 January, 2019.
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Carnival Masks and Floats at Viareggio

19/2/2022

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Italians exploit every opportunity to celebrate as a community and right now it’s Carnival, time to have fun before the penitential period of Lent. The Carnival at Viareggio is strong competition for the one at Venice, and it’s so little known outside Italy that you rarely hear a foreign language being spoken.
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The performers
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The audience
Everything is focused on the festive parade of magnificent papier mâché floats that sally forth every Sunday for a month or so and on Shrove Tuesday (the schedule changes each year). You need to arrive early to get a parking space, but you won’t get bored while waiting. The setting is the passegiata or boardwalk with its backdrop of ‘stile liberty’ buildings and beach establishments.
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People of all ages come to enjoy the spectacle, many showing off their costumes.
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Old
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Young
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In between
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Aspiring teenagers
Animals are there too.
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Rare species
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Only known case of a ladybird (bug) being born to giraffes
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Exotic
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Common
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Dead
If you’re alert, you’ll see some amusing vignettes.
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Ciao tutti!
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Which storybook are you from?
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He-man
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She wasn’t impressed?
There’s fast food…
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Fast food
…and slow food.
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Cacciucco (fish stew) at a bagno
At 3 pm three canon shots announce the start of the parade of floats.
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Puffs of smoke from the canon
Some are several storeys tall…
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Obama above the bankers
…and others are people on the ground wearing elaborate headdresses.
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Berlusconi beneath the babes
Some satirise politicians…
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Superman to the rescue
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Cradle snatcher
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Who’s she?
…and some feature films and pop stars.
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Nearly his last appearance
Some are monuments to the skill and ingenuity of the people who design and build the floats, now full-time jobs.
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Flying and breathing fire as the band plays and choir sings
As the sun sets, the floats go round for the last time and spectators drift happily homewards.
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I’d like to thank Klaus Falbe-Hansen for his keen eye, excellent photos and unfailing sense of humour at Carnival 2010.

You still have time to catch one of the Carnival parades at Viareggio this year (2022):

Sunday 20 February - 3 pm
Fat Thursday 24 February - 6 pm
Sunday 27 February - 3 pm
Fat Tuesday 1 March - 3 pm
Saturday 5 March  - 5 pm
Saturday 12 March - 5 pm

​If you landed here by chance and would like to be notified of future posts, you can sign up here. 

​If you’d like periodic news about our tours and courses, sign up here.

This blog was originally published on Slow Travel Tours on 12 February 2012.


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