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The guests on our inaugural Giants of Sardinia tour excelled themselves with a little help from our stellar food producers. They scampered to the top of the megalithic nuraghe Barumini.  View from the tower They picked and brined olives with Davide Orro and his mother Angelica.  Picking olives was child’s play.  The labels designed by Davide’s sister Maura made our jars look professional. They manipulated with dexterity the dough for Oristano wedding bread with Davide’s sister Ester.  Ester made it look easy.  And it was after a few sips of vernaccia di Oristano. It was no problem at all tasting the rest of Davide’s superb wines with seductive labels designed by his other sister Maura.  Correct preparation for a tasting lunch They learned the proper way to make Italian risotto with Marcello Stara’s rice under the tutelage of his friend Rossella.  Risotto should be creamy and the grains of rice firm but not crunchy. With butcher Paolo Lilliu they overcame the difficulties of stuffing Sardinian sausages…  Brava! …and ate them barbecued for lunch.  Delicious! Even if their Casizolu, a Slow Food caciocavallo-type cheese, wasn’t quite perfect, it was lots of fun modelling the curd.  If you weren’t careful, you could end up with a cheese with a giraffe-length neck. It seemed that making stuffed pasta culurgiones was going to defeat them, but practice makes perfect and success was theirs in the end.  Before (left) and after (right) I’m glad we didn’t have to do battle with the Bronze Age nuragic giants at Cabras.  Fearsome warriors from 900 BCE But I bet our guests would have succeeded in making a peace treaty, and the giants would have joined us for a blow-out feast at our agriturismo L’Orto!  Every meal was a feast at Agriturismo L’Orto. Come on one of our small group tours so you too can glow with achievement and join our guests’ hall of fame. Choose your tour now: http://www.sapori-e-saperi.com/small-group-tours.html
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 11 November 2018.
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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! |
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