Life on a Tuscan Farm

Life on A Tuscan Farm is going to try something new…job postings! As we get them in, we’ll post them here. All posts will be categorized (’jobs’) making them easily searchable. We hope to post all sorts of positions although the emphasis will be, of course, on jobs relevant to our ex-interns interested in sustainability, agriculture and the good health of our environment. For employers looking to hire smart, energetic and passionate people, this will be a great way to get the word out about job openings. Simply send an email to internships@spannocchia.org to have your listing posted here.

A presto!

The first week of July was a busy one. Between the Palio, a traditional American Fourth of July celebration, farm chores and the firing of the kiln for the ceramics group, everyone at Spannocchia had a lot to do. For those unfamiliar with the Palio (or who haven’t seen the opening sequence in the newest James Bond movie), it’s something of a big deal here in the province of Siena. Broadcast nationally, this death-defying horse race around Siena’s main square, or Campo, attracts tens of thousands of tourists and Sienese alike to watch not only the race but a fascinating historical parade complete with medieval costumes, horses and scary looking weapons. Ten of Siena’s 17 contrade, or neighborhoods, are represented by horse and (bareback) rider in the less than minute long race three times around the dirt-filled Campo. And Spannocchia was there. Guests, interns and residents packed themselves in like sardines to wave their chosen contrada flags, jockey for a decent position by the track and be a part of this exhilarating and ancient tradition.

The Spannocchia community went on, two days later, to celebrate more recent history with a big ol’ American BBQ in front of the villa. Sausage, burgers, BBQ chicken, coleslaw, baked beans, potato salad, three-bean salad, two types of pie (including one made with prickly pears harvested from the villa lawn!), Rice Krispie treats, plum/peach cobbler, chocolate chip cookies and an American flag waving in the background transported the 50 some odd people that joined in on the festivities back to the USA for an evening. Revelers finished the night off lounging on picnic blankets and enjoying intern Annie’s amazing voice and guitar. What a week…

A presto!

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!