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On the Truffle Trail in Le Marche

Posted September 17, 2013 by Sharon Leave a Comment

This article first appeared in the November 2011 issue
 of the award-winning subscription travel newsletter Dream of Italy

By Sharon Sanders

Acqualagna truffle hunter Giorgio Remedia assesses his treasure.

Acqualagna truffle hunter Giorgio Remedia assesses his treasure.

Acqualagna, Italy–Two dozen miles southwest of the Adriatic coastal city of Pesaro, the placid plain morphs into picturesque hills near Acqualagna with 5,000-foot-high Monte Nerone and other peaks in the distance. The terrain gets rugged quickly.

Our bus struggled up a winding dirt road to deliver us to truffle hunter Giorgio Remedia’s azienda. Although we’d been advised to have proper footware, the sight of Remedia’s knee-high rubber waders gave some of us pause. He had a no-nonsense demeanor that could perhaps be attributed to his other job as chief-of-police in Acqualagna.

Remedia explained that this area is rich in truffles. He said that they’re a symbiotic fungus that grow on the roots of oak and poplar trees. The Acqualagna area yields different varieties of tartufo bianco (white truffle) and tartufo nero (black truffle) almost year round.

Following Giorgio Remedia on the truffle trail.
Giorgio Remedia and Chicca set out in the woods to find the province’s prized black truffles.
Chicca, the professional, poised for action.

The talent of the truffle dog is to find the truffle but not eat it.
Remedia and Chicca ready for their closeup.
Vista from the truffle woods of field, vines, hills, and mountains.

Truffle condiments sampling Acqualagna Tartufi shop.
Sformato di spinaci al tartufo nero.
Truffle sauce from Acqualagna Tartufi makes a tasty souvenir.

Polenta al tartufo nero.
Ristorante Osteria del Parco is all about tartufi.
Crostini al tartufo nero at Ristorante Osteria del Parco.

This community is seriously all about truffles. It’s said that one-fourth of the residents are qualified truffle hunters and 70 percent of Italy’s truffle dogs are trained here. The white truffle is celebrated each autumn with the Fiera Nazionale del Tartufo Bianco. This year’s event begins at the end of October.

[Read more…]

Filed Under: Culture, Food, Italy restaurants, Language, Le Marche, Lifestyle, Markets, Miscellany, Travel Tagged With: Acqualagna, foraging for truffles, Italian black truffles, Le Marche truffle hunting, tartufi nero

Giddy about Garlic

Posted August 30, 2013 by Sharon 4 Comments

What Happens Underground Doesn’t Stay Underground
Freshly harvest viola Francese garlic bulbs will dry in a shady spot for a few weeks.

Newly harvested viola Francese garlic bulbs will dry in a shady spot for a few weeks.

Last fall I blogged about my foray into planting garlic. My procrastination in ordering bulbs on the Seeds from Italy website resulted in missing out on the desired rossa di Sulmona variety. I settled for viola Francese.

I separated the bulbs into cloves, planted them, and mulched them as instructed. They pushed their green shoots out this spring (full disclosure–a few started growing last fall). We savored the garlic scapes in salads and sautés. So good.

Then the whirl of summer took over. A morning glory vine from a planter box adjacent to my garlic patch spilled a thick green leaf quilt over the garlic leaves which were wilting and turning brown according to nature’s plan.

Hmmmm. Out of sight. Out of mind. When was I supposed to dig up those garlic bulbs?

I consulted my trusty copy of Step-by-Step Gardening Techniques Illustrated (Storey Communications) which told me, “When most of the leaves have turned brown (in mid-July to early August, depending on your climate), gently pull or dig up the bulbs, being careful not to bruise them. Don’t leave them in the ground too long, or they may begin to separate and will not store well.”

It’s the end of August! Carefully retrieving the bulbs with a trowel, I can see that although most of the bulbs are intact, the center stem connected to the root has died back, leaving the individual cloves more prone to separate from the bulb.

I don’t care. I’m still giddy about my bumper crop. Now that I can see the bounty, I promise myself to watch the calendar more closely next season.

 

Filed Under: Food, Gardening, Mediterranean diet, Miscellany Tagged With: growing garlic, Italian gardens, Italian garlic, rossa di sulmona, Seeds from Italy

About.com Raves About Our Tour

Posted August 13, 2013 by Sharon 1 Comment

James Martin, who lives in the Lunigiana area of northern Tuscany, writes the Go Europe column for about.com.

James Martin, who lives in the Lunigiana area of northern Tuscany, writes the Go Europe column for about.com.

James Martin over at about.com Europe Travel has us blushing. Read his post about our SimpleItaly Adventure in Tuscany Tour next April at Villa Pipistrelli.

James, sei molto gentile!

Filed Under: Miscellany

Roasted Tomatoes

Posted August 9, 2013 by Sharon 2 Comments

Roasting tomatoes caramelizes the natural sugars for a sweet tart side dish.

Roasting tomatoes caramelizes the natural sugars for a sweet tart side dish.

 

Roasted Tomatoes
Print
Recipe type: Side Dish
Cuisine: Italian
Author: Sharon Sanders
Serves: 8
A medley of different tomato varieties--grape, cherry, heirlooms--is fine for this dish. Just make sure they are cut into equal sized chunks.
Ingredients
  • 4 pounds plum tomatoes, quartered lengthwise
  • ½ cup minced fresh mixed herbs such as parsley, rosemary, sage, and thyme
  • 3 large cloves garlic, slivered
  • Zest of 1 lemon, cut into thin strips
  • Extra-virgin olive oil
  • Salt
  • Ground black pepper
Instructions
  1. Preheat the oven or covered grill (indirect heat) to 400° F. In a lasagna pan or other large rectangular baking dish, toss the tomatoes, herbs, garlic, and lemon zest. Drizzle generously with oil and season with salt and pepper.
  2. Roast for about 30 minutes, stirring occasionally, until the tomatoes are very soft and the juices are thickened. Serve hot or room temperature as a side dish or a pasta sauce.
3.2.1251

Give your ripe tomatoes a quick cool shower before cutting.
The raw tomatoes are tossed with extra-virgin olive oil, mixed fresh herbs, garlic, and lemon zest before roasting.

Filed Under: Miscellany

Il Postino

Posted August 6, 2013 by Sharon 2 Comments

The late Massimo Troisi with Il Postino co-star Maria Grazia Cucinotta who plays Beatrice.

The late Massimo Troisi with Il Postino co-star Maria Grazia Cucinotta who plays Beatrice.

Have you ever been convinced that you’ve seen a movie only to find out that you hadn’t?

That happened to me with the Academy Award-winning Il Postino. Recently watching the DVD from Netflix, I realized to my chagrin that I had probably seen the trailer but not the entire film. For years, I’ve catalogued it in my mind as a standard Italian sex romp (doubtless because of the voluptuous actress on the poster) but that’s not what it is.

The film was made in 1994 and released in the U.S. the following year. Directed by Brit Michael Radford, it is the story of Mario Ruoppolo, the postman who delivers letters to Nobel Prize-winning Chilean poet Pablo Neruda who is exiled on an Aeolian island. The sweet story portrays poetry blossoming inside the soul of the simple postman. With Neruda’s inspiration, he wins his Beatrice.

Reading reviews and features about the film, I learned that Massimo Troisi, the Neapolitan comic actor and director who played the postman died only 12 hours after filming was completed.

Troisi was plagued by heart problems since childhood and doctors warned him when filming began that he needed a heart transplant. He chose to go ahead with the work. He had become captivated with the novel Burning Patience by Antonio Skarmeta on which the screenplay is based.

Maria Laurino reported in The New York Times, “Il Postino was the 12th film for Troisi, who also directed five of the movies he starred in, and his death shook Italy. His devoted public, who had no idea that he was seriously ill, showed up by the thousands at his funeral in San Giorgio a Cremano, the small town outside Naples where he was born.

“Troisi had this ability to express the theatrical form of living that Neapolitans have in general and then translate it to the theater,” said Giuliana Bruno, a professor at Harvard University and author of Street Walking on a Ruined Map, a study of Neapolitan film. “It’s not just acting out language, but using facial expressions and body language. The soul of the people comes out in his work.”

 

Filed Under: Culture, Film, Language Tagged With: Il Postino, Italian cinema, Italian movies, Massimo Troisi, Pablo Neruda

“Contact Us” Glitch Fixed

Posted August 5, 2013 by Sharon Leave a Comment

Sorry we were out of touch.

Sorry we were out of touch.

We’re embarrassed.

Our “Contact Us” capability crashed at the worst possible time!

It went down just as we launched our wonderful “SimpleItaly Adventure in Tuscany Tour: A Celebration of the Senses.”

If you tried to reach us, we apologize for not getting back to you.

The “Contact Us” function is now working and we’d like to hear from you.

Grazie,

Sharon and Walter Sanders

Filed Under: Miscellany, Travel, Tuscany

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