Pasta and Chianti anyone?
Trip Start
May 24, 2006
1
5
Trip End
Jun 04, 2006
Gaiole in Chianti, Italy
Thursday, June 1, 2006
Our party consists of several doctors, other health care practitioners, engineers, business people and a journalist. I am particularly inspired by Nick, a 63-year old gentleman from Minneapolis. In our group introductions, he tells his story as a 3 pack a day smoker for 35 years and how cycling literally saved his life. At age 55 with his health rapidly failing, he was given a stationary bike by the son of a friend and started out riding it 3 minutes a day. This year he hopes to log 6000 miles. What a great story of how one can turn their life around. In addition to quitting smoking, he lost over 100 pounds and says he feels like he is 30 again. This is as powerful a testimony for exercise as I have ever heard, and the entire group is moved by his awe-inspiring account. On one late afternoon I had the opportunity to ride with him for several miles and I can tell you, if I am in half the shape at 63 years old as he is now, I will be happy.
One of the highlights of the trip turns out to be an evening cooking class in a quaint little hamlet. We enter a private home, with a large kitchen complete with a full hearth used in the wood-burning days before gas and electricity. The meal plan, at least our part, includes homemade bruschetta, fresh pasta and two different kinds of sauce. The wine begins to flow copiously. I am convinced from our hosts that everything we are eating comes from local region, the wine for example, is from Ama, which is literally down the road. I understand that the menu changes gradually with the change of seasons and as the harvest dictates.
Our hosts are a lady who owns the house and an older man who is a friend/neighbor and former chef in Florence. He dresses in the full costume hat and all, and someone aptly names him Chef Boy-Ar-Dee (see photos). His roles seems to be part chef and part showman, as he gets all of us involved in preparing the sauce and rolling out the pasta. The whole time we are there, random people keep entering the house and leaving, neighbors, friends, others who attend the cooking school there. Each is greeted with a warm welcome. After a couple of hours, we finally begin to feast. The rain which threatened during the afternoon finally comes in a fury of thunder and lightning. We all sit at two long tables in the same kitchen where we cooked, filled with fabulous smells, laughter and fellowship. The power cuts on and off several times enhancing the experience and as you can imagine, a joke or two.
As each and every one of us warmly embrace our hosts whom we¡¦ve only known for 3 hours or so, the final taste left in my mouth is bittersweet. As we head home from one the singularly most pleasurable dining experiences I¡¦ve ever had, I reflect on the incredible power of the simple pleasure of spending quality time with others.
Although those in the tiny village of 200 or so do not share some of the blessings and pleasures of a busy, big city, active life, they also are liberated from its trappings, time schedules and the impersonal nature of the go-go lifestyle. Although our cooking school hosts provided a service and collected money for their part I¡¦m sure, one can notice, that the beauty of a simpler life with greater human interaction and genuine interest is perhaps as much part of ¡§la dolce vita¡¨ as world class cuisine and Ferrari. All week long we have observed people greeted with smiles, vendors as passionate about their craft as making money, a neighbor stopping to help unload a car.
I take a moment to thank God for my life despite its trials, give Lambryne a kiss and commit to dispel any selfish desires the next time someone asks me for help. I find myself comparing many things and wish that American society would hug its children as warmly as it hugs its flat screen TV. I only hope that I am taking a large dose of my own medicine. Sorry for the digression, yes, I am romanticizing a bit, despite the validity of my point. I will step down from my soapbox now. fº
Final Passion Point -
Italy has adopted incredibly strict standard of production and quality for its wines (and other food products for that matter) which are taken very seriously. In the case of Chianti Classico wine, the highest quality assurance designation that a wine can receive is DOCG ¡V Denominazione di Origine Controllata e Garantita. This mark can assure the consumer that quality is guaranteed and that the most exacting standards were used. One of the ways that a poor vintage is improved is by adding sugar. This is strictly prohibited in a DOCG Chianti. The government is so serious about this, that every commercial volume of sugar purchased must be registered with a license. Anyone caught adding sugar to the wine is IMPRISONED. As a local put it, ¡§it is OK to cheat on your taxes, but if you mess with the wine, you will go to jail!¡¨ How is this for passion?
Thanks for reading along, I hope that you now has a slight sense of Tuscany if you have never had the pleasure of visiting there.
P.S. ¡V More Italian wine = less headaches. After our cooking school evening, I was amazed to wake up the next day and not feel any effects at all from numerous glasses of wine. Upon further inquiry, I understand that Italy uses the minimum amount of sulfites (used as a preservative, maintains color) in their wine, a main contributor to the morning hangover. More Chianti, Brunellos, Vino Nobiles and Super Tuscans for me!!!
Comments
Yo! from Brooklyn
Mark and Lambryne,
Your travel blog is magnifico! You captured the sensuous delights of Tuscany with delicious accounts of the scenery, food, and people. Love the passion points.
One important thing you left out.. how you met THE DJ NOEL. And did I mention that he was a bike guide at one time with an important mission?
We loved experiencing Tuscany and South Africa with you. Where shall we go next year? Napa? Portugal? New Zealand? Take us anywhere there's a winery!
xxox
Dulce and Noel
Whats up!!
Thanks for updates Lambryne and Mark. It sounds like yuo are truly discovering how important the small things are in life.
I WANT TO TRAVEL WHEN MY KIDS ARE OLDER!. There...now I feel better.
B-T-W have you been receiving updates from our family site www.thereddfamily.com ?
If not, please check it out.
John
Mille Grazie
What a fantastic narrative! Sitting here in a second rate motel in Ames, IA I was able to relive those wonderful 6 days.
It's amazing that you were able to compose these accounts after a hard day in the saddle.