Sapori e Saperi Adventures

Sapori e Saperi Adventures Inspiring courses with Italian artisans & culinary & craft tours of life behind the scenes.
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Inspiring culinary tours of life behind the scenes that you won't find in any guidebook — get to know the food artisans and crafts people of Tuscany and Emilia-Romagna.

Day 2: TUSCAN HERITAGETo***co arrived in Italy in the 1500s and was widely cultivated in Tuscany. Whatever your views ab...
18/11/2024

Day 2: TUSCAN HERITAGE
To***co arrived in Italy in the 1500s and was widely cultivated in Tuscany. Whatever your views about smoking, if our time machine lands in the fields between Anghiari and Sansepolcro anytime between 1574 and the present day, you'll see to***co, almost all grown for the manufacture of the Tuscan cigar.

Ours conveys us to Roberta and Valeriano's to***co farm where they still do all the important processes by hand. We go to the field to see them harvesting. It had been raining and, as we drive along the muddy track in our 16-seater bus, our driver keeps muttering, 'I'm not a tractor!' We do indeed get stuck, but a good heave by the men liberates us.

Back at the house Valeriano shows us what makes a good leaf for a cigar wrapper. It's surprisingly elastic, like a fine sheet of rubber. We see the leaves drying over a wood fire. It takes years of experience to know how to regulate the heat and humidity in the drying room.

Roberta has rolled some contraband ci**rs for us and explains that they used to be made immediately after the war when people were starving. Since to***co is regulated by the state, the peasants rolled the ci**rs at night and hid them under the floors of their houses until the smuggler came to buy them with sorely needed cash.

More into: https://www.sapori-e-saperi.com/tuscan-heritage.html

I hope you missed us. We've been busy running tours. October was the first outing for the Tuscan Heritage tour. I had im...
15/11/2024

I hope you missed us. We've been busy running tours. October was the first outing for the Tuscan Heritage tour. I had imagined the tour as a time machine carrying us from southeastern to northwestern Tuscany while zigzagging across the centuries. Hoping none of us got travel sickness!

It worked! For now let's relax with an aperitivo. Gabriele, cultivator of ancient grains, Cinta Senese pig farmer and norcino (pork butcher), and owner of Agriturismo Terra di Michelangelo where we were staying, served us local pinot nero wine and a platter of his salumi. Dinner began with tagliatelle con ovoli, delicate wild mushrooms available only in this season, which was followed by a pork stew and dolce. Apart from the pinot nero, we could have been at a 14th-century banquet.

https://www.sapori-e-saperi.com/tuscan-heritage.html

Day 1 of our Tuscan Heritage tour. We're staying at Agriturismo Terra di Michelangelo. The owner Gabriele rears Cinta Se...
13/10/2024

Day 1 of our Tuscan Heritage tour. We're staying at Agriturismo Terra di Michelangelo. The owner Gabriele rears Cinta Senese pigs and he's offered to take us to see them.

The belted pig of Siena has been around since at least 1338 when Ambrogio Lorenzetti depicted them in his ‘Allegory of Good and Bad Government’ in frescos in the Palazzo Pubblico in Siena.

Back at the agriturismo we tasted his prosciiutto matured for 36 months. Divine!

Today is archangel St Michael's feast day. Here's my latest photo of him in a church in Oliena, the town were we begin o...
29/09/2024

Today is archangel St Michael's feast day. Here's my latest photo of him in a church in Oliena, the town were we begin our new Tastes & Textiles: Carpet Weavers of Sardinia tour.

Often the archangel is represented wearing delicate sandals, but here he's depicted in sturdy boots, like the ones I'd choose if I had an assignment to banish Satan from Heaven.

More details of the new tour here: https://www.sapori-e-saperi.com/tastes--textiles-carpet-weavers-of-sardinia.html (only one place left)

Last bash of the summer. Over 200 people came to our village for the annual dinner in the piazza.It always starts with z...
18/08/2024

Last bash of the summer. Over 200 people came to our village for the annual dinner in the piazza.

It always starts with zuppa and ends with cake and a big round of applause for everyone who helped make the summer events so enjoyable 👏👏👏

All over Italy wherever you go you see tangible signs of the past. Sometimes I feel as if I can hold hands with the peop...
15/08/2024

All over Italy wherever you go you see tangible signs of the past. Sometimes I feel as if I can hold hands with the people who lived here 1500 years ago. Obviously other people feel the same. Here’s an excursion organised by the Ecomuseum of the Casentino, where we go on our Woad & Wool tour, along with photos I've taken during my 20 years in Italy.

“Excursion to discover the numerous stone signs left by history: the remains of an ancient castle, a blacksmith and also springs, streams, bridges and fascinating stone heads. All along the routes used by transhumant shepherds” [shepherds who moved their flocks from the mountains in the winter to the coast in the summer].

12/08/2024

These are the marsh grasses we're going to learn to weave into baskets during our Tastes & Textiles: Wine to Dye For tour.

If the grasses aren't cut every year, they gradually dye out. This group of volunteers are dedicated to maintaining the grasses and teaching people how to weave the traditional baskets which once contributed to the livelihood of many people living around the Padule di Fucecchio.

Dinner last night in the piazzaPORCHETTA wreathed in laurelsGrazie to our hunting team 😋😋😋
11/08/2024

Dinner last night in the piazza
PORCHETTA wreathed in laurels
Grazie to our hunting team 😋😋😋

A DINNER NOT TO BE MISSED! PORCHETTA 🐖 presented by our Hunting TeamBooking: Giuseppe ‭+39 366 1222602‬📍 Casabsciana (Ba...
07/08/2024

A DINNER NOT TO BE MISSED! PORCHETTA 🐖 presented by our Hunting Team
Booking: Giuseppe ‭+39 366 1222602‬

📍 Casabsciana (Bagni di Lucca)
📆 10 August 2024 at 20.00
📋 Menu
Prosciutto and melon
Penne all'Amatriciana
Porchetta & fries (or roast pork loin)
Fruit salad with cream
Water & wine
€25

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Lucca

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+447768474610

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Video

CELEBRATING SARDINIA TOUR—Entranced by the launeddas, a Sardinian instrument that is at least 3000 years old. Three pipes that sound like bagpipes. But where's the bag? . . #celebratingsardinia #traditionalmusic #launeddas #experientialtravel

Making Garfagnana Potato Bread with Paolo Magazzini
Making Garfagnana Potato Bread with Paolo Magazzini

#RealBreadWeek starts today! If you've been following our posts, you'll know we've been warming up all week during our Artisan Bread Course Tuscany. We finished on a high point—literally high up in the mountains of the Garfagnana and figuratively because it's always exciting to make Garfagnana potato bread with Paolo Magazzini at Petrognola. Warren Lombardy who is taking the course made this reel.

Next week is #RealBreadWeek. We're starting a week early here in Lucca. First day, sourdough bread with Damiano Donati He uses various flours all cultivated in Tuscany. Today it's a little '00', some 85% (tipo 2) and wholemeal heritage durum wheat called 'Senatore Capelli', some potato to add moisture that lasts for several days and his own 'lievito madre' (sourdough starter. It's in the fridge now for an overnight rise. We'll be back in the morning to put it in the oven. ARTISAN BREAD COURSE TUSCANY Video credit: Warren Bill Lombardy

The last of the festive season. Last night we welcomed the good witch #Befana. Monday normality reasserts itself. Casabasciana

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Inspiring culinary courses & tours of life behind the scenes that you won't find in any guidebook — get to know the food artisans and crafts people of Tuscany & Sardinia.

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