To Market, To Market

Last week, the first really cold one this winter, I was at the farmer’s market in Siena, standing in front of the “Azienda Agricola San Pancrazio” meat booth, trying to think of something seasonal to cook for dinner, which in January means pork. With the grapes and olives harvested and the fields frosted over, the post-holiday lull has traditionally afforded farmers the time to undertake a task that kept their families fed for months. I had been in Tuscany almost a year when that task showed me first hand what “local” and “organic” really mean.

Ape“Tell him we’ve killed the pig,” squawked the voice, and hung up. I called my soon-to-be-husband, relayed the message, and was told, “You’d better go get him.” So I started up the ape, our ancient, three-wheeled, stiff-clutched, over-steering little pick-up, and, after one false start (my mother-in-law came running out of the house, hollering over the roar and grind of the ape, “Don’t forget the blood!”), drove up the mountain to the neighbors’ farm to collect our apparently free-ranged pig carcass, which then spent the night in our barn.

Continue reading To Market, To Market

Bar Tips

Foamy cappuccino in a cupTo those who come to me asking how to see “the real Tuscany,” I say, forget the Uffizzi, the wineries and the villas, and go to a bar—a bar in the Italian sense of the word, that is a café. Ah, you think, a welcome break in the pace and pressure of travel with family, twenty minutes to slip into neutral, park myself over a long, warm coffee, and shoot the breeze or flip through the paper. But that wouldn’t be Tuscany at all.

First, make your entrance. Open the door, step inside, and stop. The whole bar will turn and look you up and down (they know you’re American by now), at which point, stand tall, try to look bored and mildly disdainful, and scan the room, as if for danger or possible prey. Then, walk straight to the pastry counter. Order “un’ brioche,” which is the thing that looks like a croissant, or if you absolutely have to point, say “quella,” not “quello” because pastry is feminine. When you are handed your pastry in a napkin, resist the urge to thank anyone, and don’t smile; it looks suspicious so early in the day. Continue reading Bar Tips