Life on a Tuscan Farm

As the first snow falls here at Spannocchia and the fall officially leaves us, it’s time to say our final goodbye to what was a fantastic group of interns this past season. Amber, Chris, Colin, Liz, Lila, Seth, Sage and Toby worked together beautifully, which was a great thing given how much time was spent harvesting everything there was to harvest as a group this season. Their diverse interests and expertise seemed to bring them closer together, each learning from the other, thinking about things differently, gaining new interests. We will miss the ‘Meat Boys’, Chris and Toby, discussing the best way to make a ragu or roast a shoulder, Liz’s dress pants and Seth’s shorts, Colin’s amazing breakfast (and dessert and snack…) pastries, Amber’s undying affection for all Spannocchia ‘pets’, Sage’s yoga and laugh and Lila’s love of music and dance. As we settle into our winter routine here, we will think of their energy and positivity often. Hurry back, everyone! And now, some pics for the road:

Spannocchia is looking for long term winter volunteers! This winter we will be taking three volunteers for both farm work and salumi/butchering experience. Farm volunteers will stay the duration of winter (3 months) while butchering volunteers will stay on for one (1) month. A quieter time of year here at the farm, Tuscany has a certain magic about it once it gets cold out. For those looking for a bit of tranquility and a lot of hard work in the the company of our permanent Spannocchia community, click here for more information and the application (don’t worry, its brief!).

Summer interns kicked off their exploration of Tuscany with trips to two lovely little towns a hop skip and a jump away from Spannocchia. Interns hop in the big white van and head out on field trips about every other Friday in order to learn more about Tuscan history and tradition through various lenses. The first trip off the farm brought the group to Colle Val d’Elsa, a town, though most recently known for its stupendous crystal production, which played a significant role in the on-going Siena-Florence rivalry of the Mid-Ages. The town is divided into the industrial lower (read: newer) part and older ‘colle alta’ on top of a hill which boasts not only fantastic views of the Sienese countryside but quaint cobblestone streets, Dante references, Medici crests and Pinocchio lore. Interns were guided thru the twists and turns by an incredibly knowledgeable and sassy local, courtesy of a wonderful new restaurant in colle alta called L’Officina della Cucina Populare. The chefs and sommelier (who also happen to be the founders) took the time to explain to the group where each component of the meal came from, what their goals for the future are regarding organic and local sourcing and why the Vernaccia we were drinking was so special. The traditional Tuscan fare including faro salad and house made gnocchi was just about perfect.

A couple (incredibly fast!) weeks later, interns got a chance to compare Spannocchia’s farm operations to that of a very similar place called Poggio Alloro. Family run and organic, Poggio Alloro’s primary production is in wine and olive oil but, much like Spannocchia, in order to provide for their agriturismo, they produce most of their own diary, fruits, vegetables and meat. The always kind and energetic Sarah led the group around the farm and explained how her family had come to run it, their wine making process and much more. The tour was, again, capped off by a lunch of products from Poggio Alloro including a wonderful penne with Chianina ragu, various salumi and their own Chianti and Vernaccia. Thank you to the entire Fioroni family for always welcoming the Spannocchia team so warmly!

A presto!

What better place to spend a weekend immersed in fish culture than the Ligurian coast? This April, interns and volunteers had the opportunity to attend the 2009 edition of Slow Fish, an event dedicated to the study and consideration of the world of fishing. Slow Fish is put on every other year by Slow Food International, an Italy-based not for profit whose goal is to make our food good, clean and fair, and brings together a diverse group of people involved in the fishing sector. This ranges from professors and fisherman to students and consumers interested in sustainability issues surrounding fishing. With fish populations diminishing at alarming rates, the need to change the way we consume is pressing. Slow Fish hopes not only to open consumers’ eyes to other ways of eating seafood (more small fry!) but also to inspire serious dialog about what sorts of practices we can no longer sustain or accept and how to find out more about what one buys. Over the course of four days, visitors to Slow Fish are able to attend talks and discussion groups focusing on a range of topics such as Common Fishery Policy, Good Practices in Artisanal Fishing and Fish and Large Scale Retail.

In addition to providing space for conferences and lectures, the magnificent Fiera de Genova is filled with booths whose aim is to educate and feed visitors. Producers from Italy and beyond come to sell tiny Venetian clams with linguine, fried sardines, smoked trout and Tuscan bottarga on crostini, to name only a few of the many fish-based foods found at the exhibition. Over the course of a solid 12 hours, Spannocchia folk sampled these delicious treats with a little more thought than they would have a week earlier and rounded out the day with visits to the two enotecas at the fair, where a dizzying array of wines were awaiting. The incredibly cozy ride home along the Ligurian coast and through Cinque Terre provided time for everyone to reflect on what they learned and how much more work we must do to preserve our waters and aquatic life. Success.

A presto!

Yet another successful session with the wonderful people from the Farm School has come to a close. Spannocchia is lucky enough to have an on-going partnership with this forward-thinking organization located in Western Massachusetts where students spend a year learning and living sustainable farming. For the past several years, the Farm School has come to Spannocchia to compare and contrast Italian community living and farm methods with those of the American Northeast. This year 6 students and one staff member joined us for two and a half weeks and oh the fun we had! Devon is officially a mill master, Zach got a “blue suit” in his quest to become Angelo Jr., Sara donned some sweet chain mail in the transformation room, Jennifer discovered the best soup in the world, Stella heaved wheel barrels about and cuddled with a cat named Gipetto, Laura got down with the Tuscan diet and became a temporary super-carnivore , and Will entertained us all with his great wealth of random facts. Everyone left with deliciously filled bellies (thank you, Graziela!!) and a hankering for Siena’s Kobakabana gelato. We will miss them all and thank them for being such a lovely addition to our community this winter.

A presto!