Presepe Vivente Morcone 2018

When I first heard about the Presepe Vivente presentation in Morcone – the town that clings to the mountain just down the road from Pontelandolfo.  I thought – a theatre or film crew couldn’t find a more perfect location to stage the Christmas story.  This ancient village dominated by the Rocca  (ancient rock fortress) has all the elements of a characteristic Neapolitan nativity scene.

My theatre brain imagined a 21st Century Location Scout: I’m tellin’ you this place is freakin’ perfect.  It could be Bethlehem. Sits on a high mountain ridge.  Surrounding hills terraced, covered with grape vines, fig trees, olives.  Cave and grotto waiting to host the couple. The buildings – man they are so old we would barely have to spend a shekel on set construction.  Settled 5th or 6th century BC – way before the big day.  (Pause – he is listening.)  I’m not lying!  Morcone – a hill top town in Compania –  is the perfect place to stage a reenactment of  the birth of Jesus!

This year, I was blessed to be able to see the 34th Annual Presepe Vivente Morcone.  Every January close to Epiphany, the entire community comes together to create a site specific theatre piece in two acts.   Hundreds of volunteers donned period costumes, dressed the sets staged in ancient buildings, hung lights, wired the city for sound and  produced an incredible living history theatrical work.

The well organized event begins in centro storico, the historic center.  We climbed ancient stone steps, crossed small alleys, stopped in the tiniest of piazzas and witnessed daily life as it may have been lived thousands of years ago. Ancient crafters, washerwomen, children racing through lanes, merchants, tax collectors, Roman soldiers, housewives, fishermen in the stream – all in period dress go on with their lives as we wend our way on the guided path.

The second act is staged in a huge field outside Porta San Marco.  At the far end was the illuminated grotto serving as a stable.  Not knowing what to expect, I only had my iPhone – next year telephoto lens and binoculars. A great sound system kicked into high gear with music and a narrator.  Suddenly lights came up far off  in the woods to our right. In a small room, Gabriele talks to Mary. Each segment of the Christmas story is staged in a different part of the woods – perfectly lit for its brief moment.  On donkey, Mary and Joseph begin their journey to Bethlehem.  Shepherds arrive illuminated by hundreds of torches. Of course the spectacle ends in the manager with a blinding pyrotechnic flash that is the star leading the Magi on horseback to Jesus.  It was incredible!  I have the attention span of a gnat and there wasn’t one moment when I wasn’t engaged.

For next year’s details visit their website – Presepe Nel Presepe.   For a glimpse of what I enjoyed this year, click on the video!

I hope to see you in Pontelandolfo!  Visit us this May – we still have a few spots left in our Cooking in the Kitchens of Pontelandolfo.  Or contact me and set up your January adventure and visit Morcone!

Ci Vediamo.


Christmas Lessons

Christmas Ponte

Buon Natale a Tutti! 

May the Christmas Spirit be with you all year long.

Tonight, Pontelandolfo is hosting Concerto di Natale by the chorus from Liceo Musicale G. Guacci.  When I saw the poster of young singers in their tuxedos and black dresses, I flashed back to my teaching time at Westminster Choir College and my first evening of “Lessons and Carols.” Teaching at Westminster was one of the most rewarding and special times of my life.  Surrounded by music and students who were accepted because they had great musical talent, academic ability and drive, I formed relationships that mean a lot to me today.  As my brain twirled, racing from those young musicians singing their hearts out during a Christmas Lessons and Carols to our life today, I realized there was a lesson that I should have learned then but really hit me now.

This year, Jack and I decided to to try on a different holiday experience and spend Christmas and New Year’s Eve in Italy.  The Christmas lessons began in Milano, continued in Vienna and seeing the lights in Piazza Roma were reinforced in Pontelandolfo.

Thanks to Stefania, Nina, Kristie and Silvia, Non importa dove vai, importa chi incontri, became so evident to me.  It is not important where you go but who you meet along the way.  Strangers become reflections of who we are and where we are going. That first night, tired and hungry we walked a scant few blocks from our favorite B&B – Il Girasole – to Tony’s, a jam packed local eatery. We were given a deuce next to a woman eating alone.  When I say next to, I mean our elbows touched.  What could I do but say, buona sera.  Stefania, was no longer eating alone, and we had a great conversation about her early life as a dancer with the Royal Ballet in England and now in a government office here in Milano.  Politics, political appointments, the problems facing Milano and the rush from hearing the sound of applause wafted from table to table. The back story that stayed with me is one we have all known – a young woman with a promising career as a dancer comes home to attend to the elders in her family.  Family is so central to the soul of Italy and central to me.  Eating and connecting with a local woman who was as interested in us as we were in her made the night magical.

One morning, our eyes finally no longer glued shut, we wended our way to breakfast.  There were only three of us in the room.  What else could I do but say buon giorno?  Nina replied in perfect English, Good Morning.  A German international political science Ph.D who had spent a year working for a major California university, Nina provided a European view of world events and the plight of academics.  Munching our corentti and sipping our cappuccini, I found interesting her perspective of the rise of fascism in the United States. What really smacked me was just how spot on the old men in Pontelandolfo’s bars where when they warned us that candidate Trump would lead the USA in a goose step toward a fascist regime.  Too bad they didn’t get a chance to manipulate FaceBook! When Nina explained the hiring process in German and other European universities, I responded on how I had been F*&!ed by an institute of higher learning. We were sisters under the adjunct banner. While we did not agree on all global issues, we had a robust discussion that helped me understand even more clearly european perspectives.  If you never leave your hometown you miss the opportunity.

The universe always provides – even sweets and prosecco after a day of exploring.  Arriving back at the hotel and wanting to anty up our bill, we went into the breakfast room to find our hosts.  There we met Silvia Pitoni whose goal in life is to open a pasticceria in her home town of Rieti (suburb of Rome.)


I’ve been graced with impeccable timing.  Silvia had just gotten back to the hotel from a master class with a famous Milanese pastry maker and was laden with samples of the delights she created.  While munching away, we listened to Silvia talk about the Roma Academia Italiana. She is  studying for a professional diploma as a chef.  More importantly, we listened to Silvia’s dreams of having a pastry shop that features both sweet and apertivo style treats.  Silvia’s enthusiasm for baking and her love of local, natural ingredients gave me an “Ah Ha” moment.  Maybe the universe sent her to add a Roman dimension to Cooking in the Kitchens of Pontelandolfo?  (Check out our groovy new web-site.)  Perhaps the adventuresome foodies that come to cook in Pontelandolfo homes could do a pastry add on in Rieti!

Jack and I headed off to Vienna – I really wanted to hear the music and see the Christmas bling.  We did do that but coming full circle – we ate dinner in a crowded local restaurant and were fortunate to be squished next to a couple from North Carolina.  Kristie, a realtor, and her husband were great dinner companions.  We talked about politics, living abroad, places one should visit, lack of travel leading to limited vision, life in a red state when you have blue politics, the state of the nation and the world.  None of us wanted to relinquish our tables to waiting diners.  We enjoyed the company and the conversation.

When we finally, got home to Pontelandolfo and became immersed in conversations in the bars, library, restaurant, I knew the the journey we’ve taken to become part of a different community has been a blessed one.

These encounters may not seem like much.  However, hearing, listening, responding and understanding the places that people come from and the journeys they have taken enhances our journey.  As our pal Nicola from Il Girasole Hotel said, Non è importante la destinazione ma il viaggio.  The destination is not important – it is the journey.


Buon Natale, Merry Christmas, Happy Holidays, Happy New Year.  May 2018 bring you joy, laughter, health and incredible journeys.

Ci Vediamo.

Have An Expressive Holiday

Crying, laughing, talking with voices, hands and faces.

Buon Natale! Buone Feste!  During this magical time of year, all of our senses will be zanily energized. Normally, Italians are incredibly expressive people.  Our hands, faces, and bodies, all become one with our voices to help us relay our feelings and tales.  Now, communications will be foisted into high holiday gear. From the moment families kiss each other hello, laughter will burst out of homes. The volume will go up a notch as we engage in fuel enhanced political rants, chase the giggling wee ones around rooms and swear that our calcio team is the best.  We will be expressive until the moment the last digestivo is sipped and goodbye hugs are given at the door.

Or, da, da, da da – BOOM –

Has everyone become a cell phone zombie????

I am frightened!  Scared of the cell phone phenomena that has reached into the very essence of people and turned them into automatons – robots fixed on mini screens. Faces blank, lips held together, eyes vacant – ZOMBIES!!!!  STOP THE MADNESS BEFORE IT IS TOO LATE!

My dear expressive countrymen, while you are with family and friends this holiday season leave your telefonini in the car.   Also, turn the bloody thing off while you drive, walk around the piazza, go out to dinner, visit the sea… I get apoplectic when I’m on the autostrada and see a truck driver holding his phone in one hand and gesturing with the other hand. Just what body part are they steering the truck with? You jerks driving on A14 toward Milano who almost crushed us know who you are.

Blank stare zombie texting is even worse than talking. Especially if you are the driver of the yellow fiat who was aiming for me on the curvy narrow road out side of Morcone!  I honked – the male driver looked up – note I said looked up – his eyes were filled with texting madness and his hands – WEREN’T ON THE STEERING WHEEL.  I am sure that drivers do this all over the world, however, on skinny, scary mountain roads it is totally inappropriate.  The cretins could kill me!  I wanted to block the bloke’s path down the hill and stomp on his phone.  I didn’t.  Instead, I bellowed a very American explative out the widow.

Imagine a world of scantily clad people milling through waist high water eyes staring blankly ahead clutching something to their ears.  The cast of the latest horror apocalyptic film – or worse PHONE ZOMBIES AT SEA?  Blah, blah, blah – why the hell does anyone have to actually walk in the Adriatic Sea blah, blah, blahhing on their phones? No one who is actually enjoying the sea wants to hear a phone zombie bellow in a variety of languages Can you hear me now?

However, the cultural phenomena that really bothers me is one that may dampen my holiday spirits. Whole families – mom, dad and 2.5 kids – sitting in a restaurant ignoring each other and scrolling through their phones. Jack and I may not have riotous conversation every time we dine out but we do acknowledge there is another person at the table. I want to scream at families, Watch the pizza bubbling in the wood burning oven. Or, sit back and smell the scents of great dishes being brought to other tables.  Stop looking at your fahkackata phones.

What ever happened to conversation?  Where are the frantic hand gestures and facial dances that make us unique?  I see more and more families sitting silently. That silence is not communal – all are in their own little FaceBook bleary eyed world.  I’ll take little tykes running around restaurants any day to a total lack of personal interaction. If I were the communications czar, cell phones would be left in purses and pockets at the dinner, lunch and breakfast tables.

May Auntie Midge gently suggest a phone moratorium until February? Let us not loose the spirit of communications that makes us who we are.  Defeat the telephone zombie invasion. Think of it as La Befana’s holiday gift to you and yours.

Sorry for the phone rant, but we just got off a train and were surrounded by business people sharing work related information that I should have recorded and sold.  I have to vent somewhere.  Thanks for listening.

Ci vediamo.


It Takes A Village to Learn Italian!

Valerio Ponte

Intermediate and advanced students of Italian, here is your chance to burst your ability to speak up a notch.  How?  Through crowdteaching in Pontelandolfo this spring!  WHAT???? Here is the back story –

Gli dico ma.. I was in Pontelandolfo’s library having a conversation with some of my wee English students when like a flash-choir three of them blurted out, “Direi – usa condizionale.”  Huh, I replied to the ten year olds who corrected my Italian.  One tyke rolled his eyes and shrugged his shoulders.  Glielo direi ma, I corrected my sentence – (I was trying to say “I would tell him but…” but had said “I tell him but.”)

Jack and I have been staying longer and longer in Pontelandolfo.  When we first visited my Italian was barely there.  I was great with gestures, acting out what we needed and generally making everyone from shop keepers to small children in the piazza giggle at my attempt to speak la bella lingua. Over the years my Italian improved and just recently I figured out why – CROWDTEACHING.  Hey, if one can have crowdsourcing or crowdfunding – why not crowdteaching? As we became fixtures in the community, more and more people corrected my Italian.  Marilina, in Bar Elimar, made me repeat Caffè shakerato a pazillion times this summer.  If I wanted a decaf espresso shaken over ice and lusciously turned into a summer drink, I had to stop saying decaffeinato shakerooooo or shakirito or shaken not stirred.

Crowdteaching.  Hmmm.  Why not share this concept with other students of Italian and combine it with life in a Southern Italian village?  That thought has turned into Leap into Language Immersion in Pontelandolfo.

Students of Italian who are currently at the intermediate or advanced level, have the opportunity to experience the language in its natural setting, take formal classes and be corrected everywhere and by lots of people.

You will eat lunch in private homes, play cards with the guys in the bar, roll cheese with the Ruzzola Team and improve your conversational skills. Every home that you visit and every social or cultural activity that you attend will include native speakers correcting your speech.  Imagine an extended family of native speakers helping you improve your language skills.  There will be laughter, friendships will be built and you will leave with an increased capacity for conversation.

Included Highlights:

  • Transportation from the Benevento train station.
  • 7 nights, single or double room, with television, refrigerator and breakfast. Five rooms in this cute B&B have private baths.  A two-room suite shares a bath.  Unless it is requested, the last 2 people to register will share a room.  The shared room will be very large. Il Castello
  • 8.5 hours of formal classes and 7 full days of immersion.
  • Welcoming apertivo and snacks.
  • Pranzo at an agriturismo. Tour the property, play with the animals and perhaps hear a tall tale or two.
  • borgo-cerquelle
  • Four (4) meals in local homes. Eat, drink and swap stories with a family in their natural environment.  They will want to know all about you and you will want to know all about them.  Conversation will swirl.  Two participants will be dining in each household.
  • pizza1
  • Wine and artesian food tasting at a local vintner.
  • Pontelandolfo Day – open air market, tasting of locally produced products, and other activities.
  • Explore the Sannio hills with Mario! He has walked the mountain hunting truffles, asparagus, mushrooms and more.  This is a unique opportunity.
  • After a morning of exploring the mountain, pizza pranzo at B&B Calvello.
  • Learn the ancient sport of cheese rolling – La Ruzzula!

Thank You Zorrotropa For Their YouTube Video Ruzzola del Formaggio.

  • Drink beer and chat with the men who sit in front of the bar daily, play cards and hand games like a native.
  • Lecture and tour of the historic church, San Salvatore.
  • Italian movie night and discussion.
  • Lecture “I Gesti.” Before you leap into the local fray, learn the sign language.
  • Learn the traditional folk dances of the town from dance company Ri Ualanegli.
  • Excursion to Altilia Roman Ruins.
  • Lecture on the history of Pontelandolfo.

Date: Friday, April 20  through Friday, April 27 2018

This cultural adventure is limited to 8 people.  For more information e-mail us at

Crowd-learning – who knew that it would take a village to teach me Italian!

Ci vediamo!







Time travel through your taste buds

You’ve seen lots of folks “cry in their beer.”  But, I’m willing to bet that I’m the only person on the planet seen crying over cooked pig’s feet.  As I slurped the meat and fat off the bones cooked to perfection in parrozz, I could feel my nonna hugging me and hear the squabbling of my Italo-Americano family fill the Flagtown farmhouse kitchen. Parrozz- what the heck is parrozz? Thank you Angelamaria Addona of B&B Calvello for whisking me – and our group of Cooking in the Kitchens of Pontelandolfo September 2017 cooks – back in time.  To the time when subsistence farming, foraging and eating every single bit of the animal you raised was the norm.

Kathy, one of my best foodie buds, couldn’t believe it when I called her about this dish. I literally had started crying when I ate it and when I talked about it. Crying for my Nonna Rosa, Zia Caterina and all the elders of my family who not only had made this dish after foraging for dandelions and wild fennel but passed me the mapeen so I could wipe my hands on the communal towel after sucking the meat off every bone in my bowl.  Pig parts and weeds, I said to Kathy. Pig parts and weeds – so delicious that I could have stayed at B&B Calvello long after the van came to pick up the American cooks and kept on eating. Kathy suggested that I stop calling the dish “pig parts and weeds”. In dialect it is called Parrozz con Cacchiarella!

In her turn of the 20th century kitchen, Angela made parrozz  – vegetable and meat soup/stew – and cacchiarella – unleavened corn bread. Parrozz con cacchiarella is a dish that dates back to the time my ancestors scampered over our Sannio hills searching for what today’s foodies call edibles.

2010-06-15 10.16.05

If you are not afraid to forage, here is how you make it. Go out in the field and pick what ever vegetable green is in season. Verdure di compagnia– greens from the countryside. She used the white part of bietola, which is in the rhubarb family.  Cicoria, chicory, was raising its green head on the countryside so that was the second veggie. She washed the veggies and cut them in big chunks. They were tossed in a pot and covered with water with a dash of salt. When the water came to a boil the veggies simmered for half an hour.

Angela cooked some local cabbage leaves while pig parts were cooking away in yet another pot.  These are the parts of the pig I LOVE  – pig’s ear, feet, cheeks etc. Boiling softens them and lets some of the grease out. After the pork had cooked, she tossed out most of the water and layered the cooked vegetables on top of the pork pieces. Chunks of garlic were tossed into the fray. Do not mix it up! Top it with the pre-cooked cabbage. Think of this as a green lid. Toss a wee bit of salt on top and a tiny bit of olive oil. Not a lot since the pig parts are full of fat. Cover the pot and cook it very slowly on a low heat. It is great with wild fennel – but they weren’t in season now – so Angela added fennel seeds.

A wee bit later, Angela took the lid off the parrozz to let the extra water evaporate. She lowered the flame even more and pushed the cabbage down on in the pot. Do not turn the pot! The pig parts stay on the bottom and the vegetables stay on the top! The minestra will be bubbling, you will smell the pork and veggies and keep on wanting to stir it up.  DON’T!  Leave the pot alone and let it simmer along until the weeds – oops – I mean greens are cooked and the scent of pork wafts through the kitchen.

When the liquid comes to the top and the veggies sink. Turn it off!!! It is finished. But what about the cornbread called Cacchiarella?  You would have been working on it while the soup/stew was bubbling away.

The first step to making the cacchiarella made no sense to me – until my ah ha moment later. Take giant cabbage leaves and cut off the bottoms and slit the core a wee bit. Wet them and put them in the sun so that they will wilt and get flat. Then go out to the fields and cut some sambuca tree branches to make a broom. Why? You will of course be using a wood burning oven and need the broom to push the coals back to the side while maintaining the temperature of the oven. Wet a second broom to really clean the base of the oven. Oops, guess I forgot to mention that Angela’s kitchen has a wood burning oven and stove!

Back to the corn bread. Make a flat circle out of four or five flattened cabbage leaves. Flatten them further. They are now the tray or parchment paper for the corn bread. The corn bread she made with our Cooking in the Kitchens of Pontelandolfo cooks included 600 ML of water, 1 kilogram of corn meal, 4 spoons of salt – well they were spoons, a hand full of wild fennel seeds and 3 tablespoons of olive oil.  Knead it up!  Take your aggressions out on the dough! Meanwhile, for a few hours your wood burning oven has been filling the air with the scent of days gone bye. Oh, only use olive tree wood in the oven and when the bricks turn white sweep the coals over to one side with a broom made with sambuca leaves.  Then take the dough and spread it out on the cabbage leaves and with your handy pizza peel slide it into the prepared wood burning oven.  Wheeeooo, this is a lot of work.  Watch it rise and fall and turn a golden brown.   Then pull it out and remove the cabbage leaves – let it cool a second or more first.  Rip up the corn bread and add it to the top of the soup/stew pot.  Serve it immediately and watch me salivate. Watch the tape and enjoy.


You too can learn traditional Southern Italian cooking.  Join us.

Cooking in the Kitchens of Pontelandolfo May 19 -26 and September 8-15, 2018

For more information, send an email to


Folk Festival to Stream Live!

Ri Ualanegli knows how to produce a Folk Dance Festival!  If you can’t get to Pontelandolfo – and I encourage you to get here – you can see the festival streamed live on and on FaceBook Ri Ualanegli Pontelandolfo.  Save those links!  Save the dates – July 31, August 1 & 2. At the end of the blog there is a complete schedule of events – don’t forget the time difference if you want to catch the live stream.  The commercial will wet your appetite for folk dance and if that doesn’t work, read on about the two other Italian companies that will be in the festival – Urbanitas and La Pacchianella.

Associazione Culturale & Folcloristica Urbanitas

Based in the town of Apiro, Urbanitas, formed in 1933, shares the rural traditions and culture of the 19th-century Marches.  This was a period of abject poverty.  There were rare occasions for festivals.  Because they were rare, the festivals were incredibly unique and intense.  The peasants of the Marches, accompanied by sprightly music enjoyed themselves dancing that bordered on the phrenetic.


The company was included in the filming of Dino Risi’s Straziami ma di Baci Saziami, starring Nino Manfredi.  They have also been seen on both regional and national television.

Since the 1970s, Urbanitas has collaborated with the town of Apiro and produced an annual international folkloric festival, Terranostra Apiro.

La Pacchianella

This folk group claims to be one of the oldest – founded in 1923 – and most famous Italian group.  They come from  Monte Sant’Angelo in Foggia – noted for the white line of terraced houses and in the Christian world for its ancient rocky shrine where in 490 The Archangel Michael appeared.  I thought it was interesting that their costumes hint of Spain and reflect the Spanish rule of the area.  Lots of color, tons of gold – bling personified – is fun to watch and adds panache to the dances.  They have toured the world and made a number of films including one by Disney on folk lore.  This video has them dancing in front of the Statue of Liberty and the Eiffel Tower!

folk poster



See Polish Folk Dancers in Pontelandolfo!


folk logo

Thank you Associazione Culturale Ri Ualanegli Pontelandolfo for bringing an international Folk Dance Festival to Pontelandolfo!  Timing in life is everything, and I am incredibly lucky to be here this summer.  Ri Ualanegli is bringing some of the best folk dance companies in the world to our corner of the universe on August 31, July 1 and July 2.  Since, Ruth St. Denis invaded my body (mother of modern dance in America) 40 years ago, I have been a dance junky.  As such, I couldn’t just write about the festival – I had to – needed to – felt compelled to write about each of the companies that will be performing.  No matter what your heritage, you will appreciate feeling the music, spirit and passion of these companies.

Polonia folk


The Polish Folk Dance Group Przygoda was created in 1972 and has been on the road ever since.  Their home is Rybnik city in the Upper Silesia. Like many folkloric companies, they strive to encourage not only youth but the world at large to understand and appreciate the traditions and culture of Poland.  One might think pierogis seem a lot like ravioli but they are as unique in their flavor as this company is to the Italian folk companies that will be performing.  The Polish dance company has shared its heritage in places like Canada, Denmark, Peru, Portugal, Spain, Turkey, Ukraine, South Africa and now Pontelandolfo!

Przygoda performs the dances and the folklore of Poland’s different regions.  As is important to the Polish tradition, the company sings and dances, maintaining a balance between the two.  The musicians play violins, violas, flutes, clarinets, bass and of course – the accordion. To enhance the regionalisms and make sure the dancers fully understand their heritage,  all participate in making the costumes. The costumes are all handmade -including the embroidery.  Natural materials, appropriate to the given region, are a must.


Just because they have been winning international awards from Chile to Romania, isn’t the only reason you should come to Pontelandolfo to see Przygoda perform.  You should come, because the opportunity to see companies of this caliber performing in the same festival is something that doesn’t happen often.  You should also come because this dance junky wants to see a huge audience for this festival!  Be there – I’m taking attendance.

Ci Vediamo – July 31, August 1 and August 2 in Piazzo Roma, Pontelandolfo (BN).


Festa Della Trebbiatura 2016

This past Sunday, I had a perfect day.  Jack and I went to an event that I not only loved – but drew me back to my childhood.  Growing up in Somerset County, New Jersey when it was still pretty rural agrarian, I experienced lots of farm life.  4-H introduced me to kids who grew or raised just about anything America ate.  Sunday, I thought of my childhood, how much growing up in a farming community shaped me and the work my grandmother did on her subsistence farm.  Festa Della Trebbiatura in the Contrada Montagna in Morcone harkened back to farm days of old and celebrated the contadini – farmers – of the Matese Mountains.  The type of people my ancestors were.

Did I mention mountains?  Those of you that know me, know I clutch the death grip in our Fiat whenever the wicked Jack drives like an Italian around the S curves sans safety rails on mountain roads.  This trip around those curves was worth it.  The views were incredible.

I need to take a moment to praise my Jack a wee bit.  From the town center of Morcone – which is literally clinging to a mountain – we made a left at the Auto School and drove up.  We didn’t know which way to go when the road split.  We opted for the one that looked steeper on the left.  It was really su, su, up, up.  Shit, I screamed as Jack hit the breaks.  The cobblestone street narrow to begin with had cars parked on both sides and didn’t go anywhere.  Jack backed our large car down the hill and didn’t take the mirror off one single parked car. Hugs to him.

Back to the Festa.  We found out about it from Antonella Lombardi, owner of Bar Mix Fantasy, and a member of the Lombardi family that produced the event.  Thank you Antonella for making sure that I knew about what turned out to be a wonderful day.  When we got to the farm and I saw the rows of seats under the trees and the Priest ready to start mass, I smiled and sat down.  Hearing this great speaker do the mass surrounded by mountains, fields of grain, a clear blue sky and floating cotton clouds started the day beautifully.  After mass children went for “hay” rides on the farm wagon festooned with shafts of wheat.  We walked through the exhibition set up by the Museo del Contadino and I kept pointing at stuff that had been in my grandfather’s barn.  Since we sold the family property and all the relics two years ago, it got a little painful to see  the artifacts.

During the day, people could wander through the World Wildlife Federation Preserve in the mountain, watch demonstrations and eat country fare. One of the featured foods was pecora interrata.  Interrata means underground.  Of course that is what I had!  In the evening there was music and dancing.  Since the zanzare, mosquitoes, and I have a love/hate relationship, they love to eat me and I hate them.  We left before it got dark.

The word trebbiatura  means threshing the grain.  There were glorious fields of wheat in this part of the mountain.  We were celebrating the harvest and the people that make sure we have bread and pasta on the table – the farmers.  The first threshing methods involved beating grain by hand with a flail, or trampling it by animal hooves.  The demonstrations included women doing this.  Women were doing lots of the heavy work – this is still not unusual in our little village of subsistence farms.  What was even more fun to watch was the early threshing machine!

(Uggggg – Jack just told me I have a typo in a caption in the video.  Sorry.)

Ci vediamo!