A Tuscan View - from Umbria

The birds and the bees

27th April 2008

Forget the bursting buds of Spring, forget the birds and the bees. For a sure sign that more clement weather is on the way check out this remarkable transformation.

It was with some trepidation that we took our beloved hound (one year old this week) for his first haircut warned, as we had been, by the vet that it might look “un po brutto”, (a little ugly) but, as temperatures started to climb, the hair had to go.

Just look at what a handsome and expressive face had been lurking beneath all that wool. At first he seemed more vulnerable and, strangely, slightly more intelligent however, after a brief identity crisis, he is now back to his normal stupid self and feeling mighty confident about his furry charms. Strutting his stuff down Chiusi main street with hardly a backwards glance at all the lady-dogs swooning in his wake.

Best thing I ate:
Bistecca alla Fiorentina

I am enamoured with my butcher. He has Al Pacino eyes and the lazy smile of a well fed wolf. I know he likes me and he knows I like him. Why? because we both like good meat.

Yesterday, when Marito was buying some bistecca (steak) and I was waiting outside with the dog (our noses pushed up against the window), ‘Big Al’ refused to cut marito’s steak thicker than mine, despite his protestations because, said Al, (gesturing towards me with his chopper), “I know she likes her meat!”
So… if you’re ever in Chuisi, and you require the services of a good butcher, you know where to go – 70, Via Porsena, Chuisi.

For a bistecca that’s butch and bloody with a salty crust, here’s how;

The steak (about as thick as your thumb)
Some olive oil
Sea salt, black pepper and a stem of fresh rosemary
A heavy frying or grill pan

Rub your steak all over with olive oil, use the rosemary to brutally brush it on, crushing the herb and releasing the fragrance. Grind the pepper over both sides and (controversial I know), a good grind of sea salt too. This gives a lovely salty crust to the meat.
Put a little more oil in your pan and get it nice and hot, (it must be hot for this to work), then slap in the steak and press it down into the pan, don’t move it about.
Let it cook for 2 minutes, then turn it over, grind a bit more salt over it and press down again.
Let in cook for 2 minutes more and it will be ready, (the faint hearted may wish to cook it for a bit longer). I sometimes add a couple of cloves of garlic, squashed in their skins to the pan, or throw in a little wine after removing the meat to make the beefy juices go a bit further.

Apologies to vegetarians. I like vegetables too, promise.

The rule of threes

20th April 2008

I know things don’t happen in threes, no more than they happen in twos or fours, but people keep mentioning my two recent building site incidents and mentioning this ‘three’ thing, and I am starting to wonder. So this morning I was extra careful, hoping the third thing might happen to someone else.

Me, being extra careful.

The second thing was a nasty cut to the head, requiring stitches.
My friend interrupted his holiday with us to take me to the hospital in Citta della Pieve, careful not to get my blood on his car seat. Once there I may have made a mistake. I assumed that because someone works at a hospital and wears a uniform, he or she must be a doctor.
Two men in bright orange uniforms quickly gave me a combination of; head-shave, local anaesthetic and stitches.

It was only later, when I was leaving the hospital after the obligatory cranial x-ray, that I noticed two similarly dressed men putting up a wobbly wooden fence around the town walls. Then I saw them again, on the motorway, painting white lines, quite badly.
Now I look at my stitches in a different light. They are the sort you draw onto a face when you’re 6 years old, or the sort you would do if you had absolutely no medical training and were having a bit of a laugh while the doctor was at lunch.
I will spare you the photos.

Spring, in our garden, seems to have sprung - by the way

The stupidest thing I did today;
Watched ‘Cloverfield’ – where do I go to claim those 84 minutes of my life back?

Dyed hair and false smiles

8th April 2008

It would be hard to miss the election about to happen in Italy, not because our tv is filled with grey-suited, bespectacled men with dyed hair and false smiles, and not because the adverts are punctuated by explanations of how the complicated voting system works. It is simply that every public place; car parks, piazzas and municipal parks, has suddenly been filled with large, metal, grey election poster boards, presumably designed to keep the unsuspecting buildings poster-free.

I won’t pretend to understand anything about Italian politics or the machinations of the voting system, but suffice to say that after the election there are a lot of ‘conversations’ in smoke-filled rooms as the parties form tenuous coalitions with each other to achieve a working majority. This then results in a government which is quite soon held to ransom by all the smaller parties until the tenuous coalitions fall apart and the working majority is lost and we have another election and the large, metal, grey election poster boards come out again.

Someone once told me that if you go to a dinner party in England, the subjects to avoid are religion, sex, and politics. But in Italy, whether at breakfast, lunch or dinner they are the only topics of conversation.

Political manoeuvrings are an Italian tradition, they have been going on for centuries, and almost every fresco, sculpture and painting in Florence owes its existence to the blind ambition or overt gratitude of a benefactor with one eye on the heavens and the other firmly over his shoulder.

This goes some way to explaining the appearance on fresco cycles of the faces of so many wealthy Florentines. As many as five hundred years ago, a little advertising and a little publicity did you no harm at all, you could even carve on the façade of a church the fact that you paid for it and, more importantly, how much it cost!

The stupidest thing I did today;
Momentary lapse in concentration whilst holding a chisel and swinging a hammer