How do you find…?

This sounds like a question you type into Google, but it’s what my clients ask me when I’ve taken them to a cheese maker on a mountain top or a handloom weaver in an unmarked house in a higgledy-piggledy mediaeval hamlet or a village festival that’s only announced by the huge number of cars parked along the road when you arrive. I don’t ask Google. In fact, Google usually hasn’t even heard of the people you visit on my tours.

Romeo Ricciardi weaves in his attic

The answer is easy, but long. First, I live here (Google doesn’t). Second, I’m blessed with the ‘satiable curtiosity’ of Kipling’s elephant child. Third, I’m not afraid of appearing ignorant or stupid; the only way to learn is to ask lots of questions. Fourth, I go out and research everything that sounds exciting to me. Here’s an example.
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During the last 24 hours I’ve been to the festival of Tappeti di Segatura Colorata at Camaiore, the Antro del Corchia, Ristorante Vallechiara at Levigliani di Stazzema, Miniere dell’Argento Vivo, tiro della forma sports club and Ristorante Pizzeria Al Barchetto at Turritecava, Gelateria Gely at Fornaci di Barga. It went like this.

Saturday 9 June
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7.30–8.30 pm: Drive to Gabriella’s house in Capezzano Pianore, near Viareggio and Camaiore. Gabriella is one of my cooking teachers and has invited me to stay the night so she can introduce me to the treasures of Camaiore.

Ancient gate to city of Camaiore

8.45 pm: Dinner with Gabriella, her husband Alfredo, her son and daughter-in-law.
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10.00–10.15 pm: Alfredo drives Gabriella and me to Camaiore to watch the teams of carpet (tappeti) designers. Every year on the eve of Corpus Domini (a Catholic religious holiday celebrated on the ninth Sunday after Easter), patterned carpets of dyed sawdust (segatura colorata) are created on the paving stones of the two main streets of Camaiore. The enthusiastic artists work throughout the night so the public can view the finished carpets before 9.30 am when a religious procession walks along the streets and messes them all up.

The poster

10.15–11.00 pm: We join the throngs watching the carpet makers of all ages kneeling on the street to sprinkle sawdust in the correct places to build up complex pictures.

Sifting dyed sawdust to make a pattern on the street

Huge stencils are used to define a pattern

The stencil has to be put in exactly the right position

Just right — they’ve obviously done this before

Where is the brown sawdust? Marrone? Marrone?

A low bridge is placed over the carpet to be able to reach the centre

There are many themes: this one is religious

Not everyone is working

Some watch from their balconies

Lots of shops remain open including this artisan hat shop

11.00–11.15 pm: Drive back to Gabriella’s house.

11:15 pm: To bed.

Sunday 10 June

6.45 am: Rise and shine.

7.00–7.15 am: Quick cup of tea (one English habit I haven’t forsaken) and a dry rusk with Gabriella’s homemade wild blueberry jam.

7.15–7.30 am: Gabriella and I drive to Camaiore. Sensible Alfredo is still asleep.
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7.30–8.15 am: Wow!

The houses are decorated

Optical illusion — the rainbow is actually lying flat on the street

Themes range from philosophical…

…to environmental…

…to scientific…

…to the chaos of biblical creation…

8.15 am: Church bells ring calling the faithful to mass. Uh oh. That means the procession after the mass won’t start until 9.30 or 10. I have too much research to fit in today to stay, and besides that, who wants to see this beautiful handiwork trodden on? We change plans and head to Pasticceria da Rosanno, Gabriella’s favourite, via a few exquisite little churches she tells me all about.

The Bishop of Lucca arrives

You have to admire the exuberance

8.25–8.45 am: Coffee and the lightest Italian brioche I’ve ever eaten.
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8.45–9.00 am: Start back to car but I’m sidetracked by Gabriella’s casual comment, ‘That’s a good gastronomia’, as we pass Salumeria Nicola. In we go. It’s difficult not to buy some of everything, but I only get a piece of special pecorino called ‘Scoppolato di Pedona’, which I’ll enter in the England vs Italy sheep’s milk cheese tournament during my Cheese, Bread & Honey tour the week after this.

I want some of that bean and prawn salad

Ham baked in pastry

9.00–9.15 am: Return to Gabriella’s house and I hastily depart.
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9.15–10.00 am: Drive to Antro del Corchia, a cave I’m vetting for a family for whom I’ve designed a tour in July. In my haste to make the 10.00 shuttle bus, I drive right past the turning to Levigliani and have to go back. That’s one reason why I do these reccies. No time to buy a ticket, but I’m waved onto the bus anyway.

Entrance to cave through old marble quarry

10.15–12.15 am: I’m no cave expert but the woman next to me is, and she’s impressed by the three underground lakes, a column that looks like a Golden Eagle plus a ‘petrified forest’ and ‘organ pipes’, and I’m relieved to hear that extensive tests have proved our breathing is but a drop in the ocean in such an enormous cave, the largest in Italy. No photos allowed in the cave.

12.15 pm: I was intending to go straight to the Miniere dell’Argento (silver mines), but naturally they’re closed for lunch. There’s nothing to do but take the guide’s advice and have lunch myself at the Ristorante Vallechiara at the other end of Levigliani. I phone Katherine, my communications manager, and tell her I’ll be late for the tiro della forma (cheese throwing) in the afternoon.
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12.30–1.45 pm: I arrive at Vallechiara without a reservation. No worries. Mamma welcomes me into a pleasantly buzzing dining room where her son lays a table for me right in front of the speakers and mixing deck. I ask whether they can be turned down. No, but he lifts up my table and sets it behind the speakers, where the sound is muffled. A plate of pasta fritta (irresistible deep-fried bread dough), wine and tap water appear instantly (many restaurants make a fuss when I ask for tap water and my friends shrivel with embarrassment).

Feather light pasta fritta (fried bread dough)

The son joins mamma and a waitress carrying around huge trays of antipasto. Bruschetta, four crostini, salumi and melon, olives and a few other delicacies land on my plate before I can order. It turns out Sunday lunch is a fixed menu. No choice, but who can complain about what’s delivered?

Tordelli and crepes for first course

Main course of roast beef, roast pork and perfectly crisp roast potatoes

A second second course?! Deep fried chicken & veg presented by the son.

1.45–2.15 pm: I have to be at the mine by 2.00, so no time (or room) for the second main course or dessert. I go to the bar for coffee and to pay. After 10 minutes the son arrives and tells me with a grin it’s much harder to pay than to eat in this restaurant.  He sends a woman from the kitchen to make my coffee, but she doesn’t accept money. Finally another man arrives and I’m allowed to pay €20 for my delicious lunch that could have fed three. Incredible!
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2.15–3.00 pm: Drive to the Miniere. The next tour starts at 3.00, so I sit in the sun. Someone greets me as a group emerges from the mine. It’s Nicolas Bertoux, a sculptor. I haven’t seen him and his sculptor wife Cynthia Sah in a few years. They’ve got more commissions than they can handle, and they’ve restored the studio and have a permanent collection in their private museum. I must come and bring my guests. I will.

Putting on our hard hats for the tour of the mine

3.00–3.30 pm: We don our hard hats and enter the mine. It’s not a silver mine after all. It’s a mercury mine, one of the rare ones where free mercury sits around on rock ledges in little globules. It’s fascinating, but I’m so late for the cheese throwing that I tear myself away before the end of the tour vowing to return.

The red rock is cinnabar which contains mercury

A retired machine for crushing cinnaber

3.30–4.09 pm: Up over Cipollaio Pass (no one can tell me why it’s named for an onion field or seller), past the disused marble quarry I take my clients to, down past Isola Santa with its houses with stone roofs. I love driving on the curvy mountain roads. Maybe I’ll become a rally driver as my next career. Through Castelnuovo and down the Serchio valley to Turritecava, left at the sign to Pizzeria Il Barchetto (little boat) and down to meet Katherine and her husband Andrea — I suspect I’ll need a man at the cheese-throwing sports club.
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4.09–5.30 pm: Tiro della forma, which means ‘cheese throwing’, is a traditional sport of the Garfagnana. In Cheshire, England, there’s an annual cheese rolling competition, but it’s a tame game compared to this pecorino-hurling sport that goes on throughout the year. I’m here to have a look and talk to the owner of the club about bringing guests, especially during the ‘Cheese, Bread & Honey’ tour. We’ll be making our own pecorino, so why not toss it around too?

Cheeses for throwing only (some people were buying others to eat)

I watch the pros and suspect a cricket bowler would be envious of their technique.

The run up to the throw

See it in slow motion on our Facebook page.
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Matteo, the owner, is all in favour of Sapori e Saperi guests. Especially if we dine at his pizzeria. On the edge of his fishing lake, we find the cheerful staff clearing up after a wedding party; we check out the wood-fired pizza oven and approve the excellent menu of other typical local dishes. For half a second I contemplate sticking around until 7.00 for pizza, but add it to my future research list and opt instead for an artisan gelato in Fornaci di Barga.

The fishing lake next to Pizzeria Al Barchetto

5.30–5.45 pm: Drive to Fornaci di Barga.
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5.45–6.15 pm: Behind the counter of Gelateria Gely is a tall, dark, handsome stranger, the owner Paolo Citti. I’ve heard from Debra Kolkka (Bagni di Lucca and Beyond blogger) that he takes his gelato seriously, and I want my clients to benefit from his long experience. I had already tasted his gelato the week before and compared it to three other gelaterias in the area: it’s in a class of its own. At first he’s wary. Maybe I’m a competitor, his recipes are secret, his laboratory is tiny, he’s very busy in the mornings making gelato for his two shops. I tell him about the other artisans I take my guests to and about how important I believe it is for people to learn directly from artisans how much better their food tastes and why. I win him over in the end. We’ll have a go. I can bring up to three people (I bet he wouldn’t turn four away) for a lesson in the afternoon. Who’s going to volunteer?

Paolo Citti and me holding his fresh fruit strawberry and lemon sorbetto

(The news shop across the road is selling parmesan damaged in the earthquakes. Everyone is pitching in to help the producers.)
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6.15–6.45 pm: Drive home weary but exhilarated by the results of my research. Everyone I met was kind and welcoming. They were all enthusiastic about helping me and my clients discover the best of Italy.