Blue Skies and a Perfect day in Sant’Andrea di Compito

The countryside around Lucca, Italy is dotted with beautiful villas and interesting small towns. One inviting place to visit is the medieval borgo (village) of Sant’Andrea di Compito which sits along a small stream and up a gentle hill, about 10 km (about 6 miles) outside of Lucca.

Sunny skies, the sound of water in the stream, and birds singing all contributed to a perfect March day in Sant’Andrea di Compito

Known as the Borgo delle Camelie, Sant’Andrea di Compito plays host each March to a festival showcasing an astounding collection of ancient camellia bushes, both the ornamental variety and the variety used for making tea. In fact, Italy’s only tea field (actually a walled garden, the Antico Chiusa Borrini) can be found here.

I visited Sant’Andrea during the annual Camellia Festival in 2018 and again in 2019 but had not returned since the lifting of pandemic restrictions. It was definitely past time for a return visit! So, along with a few friends, I set off for Sant’Andrea di Compito on a sunny spring-like morning. The village was just as charming as I remembered and the bright blue skies provided the perfect backdrop for wandering through the winding medieval streets.

Two previous blog posts tell the story of the Camellias (see links at bottom of page) so today I will use few words but lots of photos to describe this enchanting medieval village.

The streets of Sant’Andrea are lined with stone walls, rustic wood fences, lovely homes, historical towers, churches and, of course, flowers.

The walled garden of the Villa Borrini is an intimate, serene space. The Borrini family planted these Camellias nearly 200 years ago. Signage, in Italian and English, gives the name and description of each variety along with the date planted.

As if all of this floral beauty were not enough, near the entrance to town runs a small stream, crossed by a stone bridge, and tumbling down the hillside. Follow it along to the Camellietum Compitese - a virtual forest of Camellia trees. Somehow I had missed the Camellietum on my previous visits, so finding it on this visit was a delightful surprise.

The Camellietum is home to flowering Camellias in a spectrum of colors from the palest white to the deepest red and all shades in between. There are solid colors, variegated ones, even flowers that seem to have brushstrokes of color. The petal shapes vary as do the central colors and sizes. It was hard to choose a favorite, although I was most drawn to the endless shades of pink.

The large bushes meander along paths up the hillside and along the stream. There is even a market where the plants are sold (or, as their signage says, adopted).

The only problem - neither myself nor any of my friends have gardens here in Lucca, so our longing to buy some plants went unrealized. No matter, we enjoyed “shopping” for our favorite varieties and imagining that we might someday have a spot to plant them.

Gardeners and flower lovers flock to town during the Camellia Festival. For me the flowers are a bonus, a beautiful bonus, but the real star is the village itself.

For further information about the village of Sant’Andrea di Compito and the Camellia Festival:

https://www.twopartsitaly.com/blog/2018/3/25/santandrea-di-compito-borgo-delle-camelie and https://www.twopartsitaly.com/blog/2019/3/24/tea-and-camillias-in-tuscany

Almost Spring in Lucca 2023

Much as we may wish it, it is not quite spring here in Lucca.

 Europe has not yet “sprung forward” to daylight saving time (not until March 26th).  That means we don’t have the extended evening daylight hours that have already arrived in the United States, so evening still comes relatively early.  But the days are getting longer and sunset is now around 6:30 pm - perfect for evening walks along Lucca’s walls to watch the sky turn colors as the sun sets.  

6 pm in Lucca, March 2023

Mornings and evenings are still quite chilly, requiring jackets and scarves.  This is Italy after all, and we wouldn’t want to risk a colpo d’aria – that hit of cold air that would surely make us ill!  Best to keep that scarf on for now.

 But, despite some windy and chilly mornings, the last few days have brought us tantalizingly close to spring.   Not quite winter, not quite spring, the days are now spring-ish.  Is there is an Italian equivalent to the ending “ish”?  If so, I have not yet found it.  Quasi = almost, cerca = near, both are close but not quite the same as “ish”.    The word primaverile perhaps comes closest but is still not quite descriptive of this spring-ish season.

Early blooms in the Orto Botanico, Lucca’s Botanic Garden

 The early afternoon warm sun brings people out to sit on Lucca’s wall, turning faces to the sun.

It means it is time to shrug off the jacket and enjoy lunch outside on a piazza. 

 It means the beginning of “spritz season” when an afternoon drink changes from a wintery red wine to a sunny orange-colored aperol spritz.

It means trees and wildflowers starting to bloom in gardens and along the walls of Lucca.

It means fat asparagus and slender agretti showing up in the markets.  Inspiration for lighter dishes!

 It also means that the Magnolia tree planted by my neighbors has just erupted into flower, giving me a wonderful view from the window above my desk.  Grazie mille new neighbors!

I am looking forward to warmer weather, spring flowers, sun on my face, outdoor fun, longer days, April visitors, Easter, and hopefully tulips in bloom when I visit Amsterdam later this month.  

But right now, I am just happy to enjoy a spring-ish day in Lucca.

The view from my window. Thanks to my new neighbors for this lovely Magnolia tree!

The Booksellers of Pontremoli

The image of an itinerant bookseller stands outside a bookshop in Pontremoli

Imagine a time, in the centuries before printing was established, when books where hard to come by.   This was certainly the situation long ago in the remote and mountainous areas of Northern Italy. Printing of books did not arrive to the area until the late 15th century. What a miracle those early books must have seemed!

In the 16th century, itinerant booksellers began to travel from town to town, carrying baskets full of books. They reached the small hamlets throughout northern Italy, even venturing all the way to Germany, setting up temporary stalls to sell books.

These traveling booksellers came from the Lunigiana region of northern Tuscany, particularly from the towns of Pontremoli and Montereggio.  The selling of books became a family business, a tradition passed down from generation to generation.  Over time the work of the booksellers became more established. Today, many bookstores in northern and central Italy can trace their roots back to Pontremoli’s traveling booksellers.

I first noticed the books of Pontremoli in this stairwell leading up to the apartment I was renting.

I didn’t know much about this history before I visited Pontremoli last fall.  I was immediately struck by the fact that books were everywhere.  Books filled nooks along the staircase in the Airbnb apartment where I stayed.  Books sat outside shops in small baskets, payment on the honor system.  Books lined shelves in cafes and restaurants.  There was also a large shop selling new and used books in Piazza della Repubblica, right in the heart of the historic center.  Pontremoli seemed to be a city of books.

Just off Piazza della Repubblica was a courtyard filled with benches sculpted in the form of open books.  Each had a date, a title, an author’s name, and a snippet of text.  A similar book bench was found in the courtyard of the Piagnaro Castle high above town.  Curious!

New and used books displayed below an sign for the 2005 Premio Bancarella

A bit of investigation revealed that the book benches were related to an annual literary prize, The Premio Bancarella, awarded each summer in the city of Pontremoli. 

The prize has its roots in the city’s history of booksellers.  In fact, the Premio Bancarella is the only literary prize awarded by a committee made up exclusively of booksellers.  Unlike publishers and literary scholars, the booksellers know which books are popular with their customers, which ones are most in demand.  The prize is a connection from author to bookseller to reader.  And the term Bancarella, meaning stall, reflects those early booksellers who set up stalls in the smallest of towns.

Each year since 1952 a panel of booksellers has met to award the prize.  The first year the prize was awarded in nearby Montereggio. That year the winner was Hemingway for The Old Man and the Sea.  Since then the prize has been awarded each year in Pontremoli. The list of winners include Italian literary figures and authors from around the globe. 

In 2006 a category for books related to food was added, The Premio Bancarella della Cucina.  That may explain the large number of cookbooks found in the bookshop near where the prizes are awarded.

There are many things to love about Pontremoli, but the fact that the town is full of books is an added bonus.

A glimpse inside a Pontremoli book shop selling new and used books in a variety of genres

Late Winter in Lucca

Hard rain outside my window kept me inside with a good book!

As February turns into March, winter is making a last stand here in Tuscany.   Some areas, especially up in the hills, have seen snow this week. 

Here in Lucca there has been no snow, just gray, cloudy skies and rain ranging from a drizzle to a hard downpour. The temperatures have been made even more chilly by the wind.  It is definitely still winter coat, hat, and scarf weather.  Not exactly the early spring weather I had hoped to find on my return to Lucca after several weeks away.

But, no complaints.  I am happy to be back in Lucca no matter the weather.  In fact, I rather like Lucca in the rain. 

The gloomy days have been perfect for staying inside, reading, sipping tea, and doing some baking.  Well, at least it was perfect until the night I turned my dishwasher on, forgetting that I also had my space heater going.  Poof – out went the power.  Picture a night without lights or heat, too late to poke around the cantina (basement) trying to find the big electric panel with the main breaker for my apartment.  Fortunately, I had a good flashlight and lots of candles.  Since the gas stove was still working, I was able to boil water to fill a hot water bottle, a fine way to keep warm through a cold night. All was sorted out the next morning when the sun came up and a neighbor showed me where to find the main electric panel down in the cantina.  Lessons learned!

Rainy, chilly, and nearly deserted - a small street in Lucca during late February.

Some of the things I enjoy about Lucca during the late winter:  

The city is very quiet. Few tourists visit, the streets are nearly empty (especially in bad weather).  Lucca seems to slow down.  It feels peaceful and restorative.

The bare trees surrounding Piazza Napoleone have a dramatic beauty, so different than in summer when they burst into green leafiness.  

In late February and early March they are less exuberant, but just as beautiful.

Piazza Napoleone on a rainy afternoon. No carousel rides today!

The earliest blossoms along the wall, late February.

Early signs of spring evolve daily as tender shoots of bulbs spring up, tulips and daffodils appear in the weekly flower market, mimosas erupt in yellow color, and magnolias go from bud to bloom.

The days are getting longer, reminding me that dusk hour walks on Lucca’s wall are one of my favorite things to do.

Dusk along Lucca’s walls

The rain makes puddles in the streets.

The puddles reflect the ancient buildings and the cloudy skies, temporary art thanks to Mother Nature. And kids, like children everywhere, delight in splashing through the puddles.

Magnolia blossoms sparkle with drops of rain.

Magnolias, just starting to flower, look lovely glistening with rain drops

A rainy afternoon in Lucca is the perfect excuse to pop into an elegant café for a pot of tea and a sweet treat.  Caffè Santa Zita is just the place! A bit of luxury to brighten a gray day.

February skies can be quite dramatic!

The clouds make for ever changing skies, one minute blue with gentle white clouds and then suddenly dark, fast moving and threatening.

The sound of rain lulling me to sleep, either as the best reason for an afternoon nap or a gentle entry into sleep late at night.

All of these things make late winter a wonderful time to be in Tuscany.  And yet, a few weeks from now I will feel just as inspired by the onset of spring. Living through the cycle of seasons is one of the reasons I wanted to live in Italy.  I came thinking that once (or maybe twice) around the sun would be a wonderful esperience.  4+ years later I am still pinching myself and enjoying the changing season as winter slowly creeps into spring.

Farina di Castagne

A list of the ingredients important in Italian cooking often includes olive oil, tomatoes, pancetta, artichokes, garlic, lemons, basil, Parmigiano Reggiano cheese, and balsamic vinegar.  But let’s not forget about a more humble ingredient - chestnuts (castagne or marroni in Italian).

In Tuscany, the mountains are full of chestnut trees.  It is no surprise then that the chestnut tree became a vital source of food, as well as of fuel and building material, especially during times of war, famine, and poverty. 

Abundant and nutritious, the chestnut became an essential ingredient in Italian “cucina povera”. That traditional continues to this day. Chestnuts are eaten roasted or steamed. They are also dried and ground into flour, farina di castagne, for use in breads, pastas, and sweets. 

Chestnut Roasting in Colognora di Pescaglia

Dishes made with farina di castagne appear on fall and winter menus.  With its naturally sweet and nutty flavor, chestnut flour has become one of my favorite ingredients for baking. 

 My fondness for these dishes began at a fall festival where I first tasted Necci. Necci are round and flat, somewhere between a crepe and a pancake in thickness.

Like a crepe they can be rolled around a filling.  The batter is very simple -  just chestnut flour, water, and a pinch of salt.  Traditionally, necci were cooked between testi, round stones heated over a fire.  Today Necci are usually cooked between two long-handled, flat cast iron plates.  The warm necci are then filled, most commonly with fresh ricotta and a drizzle of honey.  Delicious! 

These round stones, called testi, were the traditional method used to cook Necci. To learn more about chestnuts, visit the Chestnut Museum in Colognora di Pescaglia where this photo was taken.

Frittelle di Castagne, little fried chestnut fritters, served as an appetizer alongside fresh ricotta in the town of Pontremoli.

Similar to Necci are Frittelle di Castagne, often found in the areas of Tuscany known as the Lunigiana and the Garfagnana, both hilly areas in the north. 

The batter is similar to Necci, but the preparation is different.  Small scoops of batter are fried in oil, creating a crisp outside and tender inside. 

While I think of frittelle as breakfast or dessert items, lightly sprinkled with sugar, they can also be served unsweetened as an appetizer with a bit of ricotta.  That’s how I first encountered them last fall in a restaurant in the town of Pontremoli.

I have been working on learning to make both Necci and Frittelle di Castagne at home. 

For Necci, simply combine 1 cup of chestnut flour (100-120 gm), sifted after measuring, with ¾ - 1 cup of warm water. Mix well.

Take a little taste of the batter – the sweetness will surprise you!  

Either a heavy crepe pan or a non-stick skillet works to cook the Necci.  Lightly butter the pan to prevent sticking, pour in about ¼ cup batter and spread with a fork or spoon to create a thin crepe.  Cook until set, flip, and cook on the second side. Fill while warm with a couple of tablespoons of ricotta, drizzle with a little honey, roll up and enjoy! Makes 4-5 Necci.

For Frittelle di Castagne, combine 1 cup of chestnut flour (100-120gm), 1 teaspoon of baking powder, and a pinch of salt. Sift and add about 1 c. warm water (add about 3/4 of the water and then enough more to make a fairly thin batter). Mix well.  Heat vegetable oil in a frying pan, deep enough to cover the bottom of a pan and about half-way up the frittelle (I use ¼ c. oil in a small 8 in frying pan, frying 2-3 frittelle at a time).  Test the oil with a small drop of batter - it should have a lively sizzle and the batter should puff up slightly. Drop spoonfuls of batter into the hot oil, cook until the top is set and small bubbles appear, flip, and continue cooking until crisp and brown on both sides. Smaller is better for these fritters - small enough to cook through in just a couple of minutes and be crisp outside and not doughy inside.  Remove from the oil and place on a paper towel to drain.  Serve warm sprinkled with sugar or room temperature with a side of plain ricotta.   Makes about 18 - 20 small fritters.

Now that I’ve learned how to make these traditional Italian dishes, I am working on incorporating chestnut flour into some other baked goods. Stay tuned!