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March 2020 - Lucca’s walls were deserted as the nationwide quarantine began.  The silence and emptiness was eerie.

March 2020 - Lucca’s walls were deserted as the nationwide quarantine began. The silence and emptiness was eerie.

COVID-19 in Italy : One Year Later

March 08, 2021 by Judy Giannnettino in #lucca, Italian culture, Italy, Living in Italy, Lucca
By mid-February 2020 Venice’s Carnevale celebration had been halted and the city emptied almost overnight.

By mid-February 2020 Venice’s Carnevale celebration had been halted and the city emptied almost overnight.

It was during this week one year ago that the Italian Government announced a nation-wide quarantine in an effort to contain COVID-19 in Italy. The first known case had been identified at the end of January and by mid-February it was clear that the virus was spreading in northern Italy. There were hints that a lockdown was coming. In February, one of Italy’s biggest annual events, the Venetian Carnevale, was cancelled just after its opening weekend. That provoked a good deal of outrage as many people felt it was an over reaction to a limited problem (knowledge of COVID’s impact was not well understood at that point). Soon, local travel restrictions were imposed, though not always effectively implemented. People from the first affected communities fled and took the virus with them. For the rest of 2020 all major festivals, and most smaller community festivals, were cancelled as the need to limit large gatherings became much more clear.

In early March of 2020, bars, cafes, and restaurants began to distance tables. I remember well my “last coffee” before lockdown. I sat with two friends at a local bar. We spread out across two tables, empty seats and space between us, wondering what would come next. I remember someone saying that we should all make hair appointments soon in case the salons closed (they did, the very next day).

Hospitals soon began to fill with gravely ill patients. Shortages of personnel and equipment became critical issues. And people began to die, especially the elderly. Some people still did not take COVID seriously (both here in Italy and across the world) while other’s became paralyzed with fear. Most of us existed in a middle space - concerned, taking precautions, reordering priorities and routines, and slowly adjusting to what would become a long period of restrictions. We learned to carry paperwork with us when we left the house, to not go more than 200 meters from home without a valid reason, to wear masks, and to spend most of our time at home. We kept busy. Most importantly, we searched for new forms of connection - zoom and google chats, on-line apperitivos, daily “check-ins” to be sure friends were ok and coordinated “accidental” meetings while in line for groceries or at the trash bins. We kept in touch with our families and watched grandkids grow via FaceTime. I can not imagine what the last year would have been like without this ability to connect.

Andra` tutto bene - a sign of hope during the lockdown.

Andra` tutto bene - a sign of hope during the lockdown.

A great boost throughout the last year has been the Italian sense of hope and of community spirit - we would get through this together. Italians sang on balconies, displayed the national flag, and hung signs declaring all would be ok. They swept us up in their optimism. As hard as this has been, I will be forever thankful for the spirit of my Italian friends and neighbors and for those strangers across Italy making music on balconies.

I think perhaps it was a blessing to not have known then that one year later we would still be in such a struggle with this (damn) virus. Still, life is certainly much easier, less restricted than one year ago. Shops are open, Lucca’s famous wall is once again a place where we can walk, and we can go anywhere in our community without paperwork. The Italians have embraced (or at least adapted to) the concept of take out meals, and we all feel it is our civic duty to order meals to go often, a definite plus when we can’t dine out. A real bonus is that we can have people to our homes, though the rules say only 2 at a time. Just having a friend over for an occasional coffee or a meal becomes a highlight social occasion. Mask wearing has become automatic and not such a big deal for most of us (a bonus in cold winter weather, though not so great on these warm spring days). This is the new normal.

Thankfully it is once again possible to walk along Lucca’s walls.  It’s a joy to be able to walk with a friend (though group gatherings and picnics are not yet permitted).  Don’t forget your mask!

Thankfully it is once again possible to walk along Lucca’s walls. It’s a joy to be able to walk with a friend (though group gatherings and picnics are not yet permitted). Don’t forget your mask!

The latest color coded map showing Italy’s restrictions.  Only one area, Sardegna, is white meaning that they have essentially no restrictions.  Red zones are the most restricted. Tuscany remains in the Orange zone, though rumor has it we may change…

The latest color coded map showing Italy’s restrictions. Only one area, Sardegna, is white meaning that they have essentially no restrictions. Red zones are the most restricted. Tuscany remains in the Orange zone, though rumor has it we may change to red next week.

There have even been a few periods when restrictions have been lifted to allow the opening of restaurants and museums as well as travel outside of one’s home community (most recently in late October/November and again for 5 weeks in January/February). These periods of respite have provided glimpses of normalcy and have been the best therapy! However, the rules are ever changing based on the most current statistics related to COVID cases, variants, transmission, and hospitalizations so what is allowed one week can be forbidden the next. We are learning to take this week by week, some of us more gracefully than others. I must admit that I am among the group that finds the constant changes, and the weekly “statistic watch” more than a little anxiety provoking.

At the end of this year there is hope but there is also grief for what has been lost, both the big and the everyday small things. Mostly, I think people are tired. At the end of a year there are fewer flags flying, not so many optimistic banners on display, and it has been a long time since I’ve seen a video of balcony singing. Many festivals are cancelled for a second year. Museums are currently closed again in Tuscany. The economy here has been devastated and economic help has been slow to arrive. Families remain separated, lives disrupted. Some political discord was inevitable. In all of these ways, Italy is not so different than most other places in the world.

But vaccines are coming and with them the hope that things will improve, infection numbers fall, tourists return, and the economy begin to recover. In the meantime, spring is almost here. The skies are blue and the temperatures mild. Italy is as beautiful as ever, a walk across Lucca still takes my breath away. Music streams from the windows of the music school near my home. The magnolias are in bloom and the wisteria will soon follow. Before long the fields will be dotted with red poppies. The ancient walls still offer a giant hug, encircling this historic city and making me feel safer for being tucked within them. I hope that, wherever you are, you have comforts that make you feel safe and connected. And that you are still dreaming of the day when it is possible to return to Italy.

Magnolias in bloom along Corso Garibaldi, Lucca.  March 2021.

Magnolias in bloom along Corso Garibaldi, Lucca. March 2021.

March 08, 2021 /Judy Giannnettino
#lucca, Italian culture, Italy, Living in Italy, Lucca
Viareggio 2019

Viareggio 2019

A Winter Without Carnevale

February 01, 2021 by Joanne Bartram in #italytravel, Festivals Italy, Italian culture, Italy travel

It should be starting this week - the annual late winter celebration of Carnevale. Unfortunately, the on-going COVID crisis has forced cancellation or delay of the festivities, including the two best known events here in Italy - Venice (cancelled) and Viareggio (postponed until fall).

Venice 2020

Venice 2020


In the past few years, I’ve experienced both the craziness and political / social mischief of the Viareggio celebration (photos below) and the drama and elegance of the festivities in Venice.

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Last year I enjoyed Venice during the opening weekend of Carnevale, just before the first wave of virus arrived in Italy and shut it all down. What an air of excitement! Such a spectacular weekend - from the opening night time water parade with its aerial performers and light shows (below), to the next morning’s parade of boats on the Grand Canal, to all the costumed and masked people in the Piazza San Marco. And - though it seems strange this year - we didn’t worry at all about crowd size and we still found the idea of masks charming (those masks being a huge step up from this year’s standard Covid ones). Carnevale is Venice’s big annual event and this year, without the spectacles, the glamour, the balls and visitors, will have a huge impact - economic, cultural, and psychological.

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Last February, I think we all expected that by 2021 things would have returned to normal and we would once again be celebrating Carnevale in the usual way. But - here we are a year later, approaching the season of Lent without Carnevale celebrations to usher it in.

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This week I found many of the traditional Carnevale sweets in the pastry shop windows, but that seemed sad knowing that all the events were canceled. Still - I felt it my civic duty to purchase some (any excuse for a sweet, right?)

As I returned home with my Carnevale mask cookies on a cold, rainy, late January day, I soon found myself looking at photos of past Carnevale events. The photos reminded me of the exuberance of Carnevale and all of a sudden the day didn’t seem so dreary. I hope these photos might brighten your winter day too.

And let’s all hope that, by next year, Carnevale will return. I imagine the floats and costumes will seem even more grand after a year’s absence.

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February 01, 2021 /Joanne Bartram
carnevale italy, Carnevale Venice, Carnevale Viareggio
#italytravel, Festivals Italy, Italian culture, Italy travel
Cooking Class via Zoom.  Here Eva, from Lucca Italian School, chops shallots for an artichoke risotto

Cooking Class via Zoom. Here Eva, from Lucca Italian School, chops shallots for an artichoke risotto

Cooking in Italian

January 18, 2021 by Judy Giannnettino in #lucca, Cooking, Italian culture, Italian recipes, Lucca

I love Italian cooking and, even better, I like cooking in Italian.  For me that may mean using a recipe written in Italian, listening to Italian music while I cook or - best of all - taking a cooking class presented entirely in Italian.  Over the past several years I have taken many classes that combine language learning and cooking at Lucca Italian School (LIS).  Some classes were held in the kitchen at LIS while others were held in a fattoria (farm) kitchen in the hills outside of Lucca. These were peak experiences for me, combining language, hands-on cooking lessons, learning about local dishes and ingredients, wine tasting, lots of laughter, and the opportunity to socialize with students from around the world.

A pre-COVID cooking class with Lucca Italian School - so much fun!

A pre-COVID cooking class with Lucca Italian School

 And then, along came the pandemic and it became impossible for LIS to offer in-person classes.  In response to the mandatory restrictions, the staff at LIS began offering on-line language classes, both group and individual.  More recently, they have developed a variety of classes on special topics (art, music, history, local legends) which allow us to continue practicing the language while also learning about Italian culture. Last week they introduced an on-line cooking class, taught by LIS’s fantastic culinary star Eva Dal Porto. Sign me up!
I have to admit I had some reservations about on-line learning at first (having experienced some really dry continuing education classes in my prior professional life), but I have really enjoyed my weekly at-a-distance language classes with LIS, along with some of the specialty classes, and have found them to be both effective and fun.  And now that I’ve just completed my first on-line cooking class, along with 40+ other students from around the world, I can honestly say that I can’t wait to do this again!

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The class was all about carciofi (artichokes) and was delivered via Zoom straight from Eva’s kitchen.  A few days before hand we received a link to the Zoom session along with 3 recipes – a marinated raw artichoke dish, a carciofi fritti (fried artichoke) appetizer, and an artichoke risotto.  

Also included was a shopping list for the ingredients.  Shopping for the ingredients was fun – especially picking out those beautiful purple Italian artichokes.  

And I learned some new words, like scalogno (shallot). With my ingredients on hand I was ready to start cooking. 

Ingredients ready to begin preparation of the risotto

Ingredients ready to begin preparation of the risotto

Participants had the option to just watch the demonstration or to cook along with Eva.  I knew that my tiny Italian kitchen would not have enough prep space to manage all 3 dishes, so I only watched during the preparation of the salad and the fried artichokes.  But the risotto I cooked during the class.  What fun!  

The easy to follow lesson, in Italian, began with how to clean and trim the artichokes and then soak them in lemon water to prevent discoloration.  

Next came step by step instruction and demonstration of the preparation of each dish.

And if you aren’t confident using a mezzaluna, well Eva demonstrated that too. 

The on-line instructions and demonstration was easy to follow

The on-line instructions and demonstration was easy to follow

 By the end of the lesson my kitchen smelled wonderful and I was hungry!  Luckily, my artichoke risotto was ready to eat.  A delicious ending to a fun lesson.

The finished risotto.  The grains of rice remain separate and are never mushy

The finished risotto. The grains of rice remain separate and are never mushy

Artichoke Risotto  (In the class we used half of these amounts to make 2 servings)

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 8 artichokes (the small purple ones are best)

1 lemon, juiced

5 tablespoons extra virgin olive oil

2 shallots, chopped

2 cloves of garlic, chopped fine

320 grams of risotto rice (about 1 ¾ cups)

1 cup dry white wine

1 liter vegetable broth (about 4 ¼ cups)

Salt and pepper to taste

2 Tablespoons butter

Grated parmesan cheese, to sprinkle on top of the finished risotto

 Clean and trim the artichokes (remove tough outer leaves, cut away top half of remaining bulb to leave the heart and tender inner leaves).

Cut each trimmed artichoke lengthwise into 8 pieces and remove the fuzzy “choke” (leaving the tender inner leaves just above it).

Immerse the cut artichokes into a bowl of lemon water until ready to cook.

Dice the garlic and the shallots and saute in the olive oil until softened.  Add the artichoke pieces, stir, and cook for another 5 minutes or so.  Add the rice and stir to coat with oil. 

Add the wine and allow it to evaporate fairly quickly over moderately high heat.  Keep stirring!

 Lower the heat, add the salt, pepper, and about 1/3 of the broth.  Stir and cook until broth is absorbed.

 Continue to add broth 1 ladle full at a time, stirring until each is absorbed.  Rice should be cooked by the end but still a bit al dente and not sticky or mushy.

Add the butter and stir well.   Serve right away sprinkled with parmesan cheese.

January 18, 2021 /Judy Giannnettino
risotto, italian cooking, artichoke risotto, carciofi
#lucca, Cooking, Italian culture, Italian recipes, Lucca
Dante’s recognizable profile in lights high above a street in the historic center of Lucca, Italy

Dante’s recognizable profile in lights high above a street in the historic center of Lucca, Italy

Spending Christmas with Dante

December 21, 2020 by Judy Giannnettino in Italian culture, Italy, Living in Italy, Lucca, Italian Christmas

 I love Italy year-round, through rain and shine, ordinary days and extraordinary ones, warm springs and crisp autumns, rare snowy days, and yes, even in this year of pandemic. But Christmas time remains just about my favorite season.

The holidays are pure delight in Lucca - streets aglow with lights, small alleys filled with trees and lined with colorful shop windows, whole buildings wrapped in lights or bows, skating rinks, decorated doorways and windows, nativity scenes large and small, Babbo Natale (the Italian version of Santa Claus) and Old Befana (the best witch ever).  From the simplest touch to the most elaborate display, it’s all magic to me.

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This month, despite Italy’s very difficult year, Lucca is once again all dressed up for Christmas.  And, really, how can you not love a city where the piazzas are decorated for the holiday with poetry by Dante spelled out in lights?  Not visions of hellish infernos (though many might think that fitting this year), but rather words with eyes toward the stars and full of hope. In piazza San Frediano (pictured above) the message is: L’amor che move il sole e l’altre stelle (the love that moves the sun and other stars).

A short walk over to Piazza Cittadella, there is another quote from Dante: E quindi, usciamo a reveder le stelle. (and then, we go out to again see the stars).

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In Piazza San Francesco the words drift above the large Christmas tree - Se segui la tua stella, non poi faillire glorioso porto (loose translation - if you follow your star, you cannot fail to reach a glorious place).

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This year, Dante’s star filled words offer a perfect glimpse of hope and light. And isn’t that a perfect way to end this year?

I wish you all a happy and safe holiday season. Buone Feste !

 

 

December 21, 2020 /Judy Giannnettino
Dante, Christmas Lucca, Christmas Italy, Christmas
Italian culture, Italy, Living in Italy, Lucca, Italian Christmas
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The Olive Harvest in Tuscany

November 09, 2020 by Judy Giannnettino in Italy, Tuscany, Italian culture

Late October into early November is olive season in Tuscany. Throughout the countryside, fields are dotted with olives trees, some in neatly trimmed rows and others standing alone, gnarled and ancient looking. They shimmer with green, purple, and nearly black fruit and the promise that they will soon yield the spicy, flavorful, wonderfully scented liquid that makes Italian olive oil so prized.

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I recently had the opportunity to experience the harvest at one of my favorite places - the Agriturismo Cretaiole near Pienza, Italy. Cretaiole is a working fattoria (farm) with many olive trees. It is run by the Moricciani family who also operate a family farm (Podere San Gregorio) and large olive groves, all just beyond the city walls in Pienza. In all, they have nearly 3000 olive trees. They produce a superb organic olive oil under the supervision of family patriarch Luciano and son Carlo (who is also a professional olive oil tester for the province of Siena). This makes Cretaiole the perfect place to get a close up view of the olive harvest and also provides the perfect excuse to spend a week in southern Tuscany.

My goal was to learn about the harvest and to take lots of photos. I quickly found that it was impossible to just watch! Pitching in is part of the fun and doing so provided the chance to speak with Luciano, who has been harvesting the olives in this area since he was a child in the years after World War II.

Luciano Moricciani has spent a lifetime cultivating and harvesting olives. His Cretaiole olive oil is fantastic!

Luciano Moricciani has spent a lifetime cultivating and harvesting olives. His Cretaiole olive oil is fantastic!

The first thing I learned is that olive harvesting is hard work! First the olives must be picked from the tall, dense trees. This can be done by hand, climbing up a ladder to reach high into the trees and dropping the olives into a basket. Luciano recounted the dangers of this - including the many falls and broken bones which were common in his youth. These days it is more common, especially in the larger groves, to use a power tool - a sort of vibrating rake - to shake the olives from the tree. The olives then fall into nets that have been spread out on the ground around the trees. This is the process used at Cretaiole, with 2 men performing this job over the course of a week or more (they have a lot of olive trees!).

Shaking the olives from the trees and into the collecting nets

Shaking the olives from the trees and into the collecting nets

As the colorful olives pile up in the nets, the many twigs that also fall from the trees must be separated from the olives by hand. The olives are then scooped into containers and, within a day, they are taken to the frantoio (olive press) where they will be separated from their leaves, washed, ground, and coaxed into giving up their precious oil.

Separating the twigs from the olives

Separating the twigs from the olives

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A few days after taking the above photos, I was able to visit with Luciano and his wife Liliana at their farm, Podere San Gregorio in Pienza. In the farm’s cantina, the newly pressed oil is stored in large vats and the oil is put into bottles and tins for sale under the Cretaiole labe

Together we tasted the new oil on slices of bread alongside some of the other products from the farm (delicious prosciutto and salami), a local pecorino cheese, and glasses of red wine produced from Cretaiole’s vines. The new oil was a beautiful green color, fragrant, and very, very tasty.

This was a wonderful opportunity to talk to the Moricciani’s about their lives, their land, the business of the agriturismo, and the area around Pienza.

It is always a treat to be able to buy a new season olive oil straight from the farm, but it is even better when you’ve had the chance to participate in the harvest, although truth be told I did more watching and photographing than working. Still - I think there must be at least one or two of “my” olives in the big bottle of oil that I took home with me.

I will enjoy the bold flavor of Cretaiole olive oil drizzled atop a bowl of minestrone or over toasted bread throughout the coming winter. If you’d like to taste this wonderful organic extra virgin olive oil, Cretaiole ships 1 and 5 liter cans.

A huge thanks to Luciano, Liliana, and Carlo Moricciani for inviting me to learn about the olive harvest and for being such warm and generous hosts.

Contact information for Cretaiole website: cretaiole.it email: info@cretaiole.it

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November 09, 2020 /Judy Giannnettino
Italian olive oil, olive harvest, cretaiole
Italy, Tuscany, Italian culture
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