Showing posts with label Cinque Terre. Show all posts
Showing posts with label Cinque Terre. Show all posts

18 January 2015

LIFE: Lovely Lavagna



CHIAVARI, Italy Poor little Lavagna, it’s kind of like the runt in a litter of adorable puppies. When you live in a neighborhood that includes towns like posh Santa Margherita, the much touted Cinque Terre, and that grand dame of all grand dames Portofino, it’s kind of hard to get anyone to pay any attention to you. To make matters even worse, it is stuck between snooty Chiavari and that belle of the bays – Sestri Levante.
 
 Church of Santo Stefano, Lavagna
But Lavagna is definitely worth taking a second look at, for the town has more going for it than you might think. After all it does have pastel peach and pink buildings, great food shops, a pretty impressive cathedral, a nice seaside park and beach area like all the other  “pretty” towns on this side of the Italian Riviera.  But while the other towns rely on their beauty to keep them in the game, Lavagna has always had other interests besides attracting tourists. One of them was, and still is, ardesia, also known as slate.  

The people of Lavagna have been mining slate from the mountains behind Lavagna for so long, it’s hard to remember a time when they didn’t. In the past, and I don’t mean a mere 1,000 years ago, I’m talking serious past, the Bronze Age, 3,000 BC, when the original Ligurians lived here, there is evidence that they used slate to make object that they used in their everyday life.  In more modern times, let’s say in the days of the Roman Empire, the slate that came from the mountains above Lavagna was used in a variety of ways, and you don’t have to look any further than right here in Chiavari for proof. 
 Slate and Marble Facade of Genoa's Cathedral of San Lorenzo
Between 1959 and 1969 a cemetery that pre-dated the Roman Empire, was discovered under one of the main streets of Chiavari. The cemetery contained one hundred and twenty-six tombs surrounded by a fence made of slate slabs. In each tomb they found slate cassettes characteristic of cassettes used in pre-Roman cremation burials and in some of the cassettes they found jewelry and other metal objects. The archeologists could tell by the type of slate used in that cemetery that it came from the hills behind Lavagna, as the slate found in Chiavari was of a different quality.

Starting from the second half of the nineteenth century, Lavagna became a major center for slate and the town’s port developed into a major shipping hub on the sea. From the hills above the town where the slate quarries were, women would carry the heavy pieces of slate on their heads, down the “slate road” to the port of Lavagna. From there the slate was loaded onto single sail boats called leudi, and transported to Genoa and sold.

 Cavi di Lavagna - The End of the Slate Road
Over the centuries the slate of Lavagna has been used for small things like table tops, pool tables and blackboards and big things like roofs and sidewalks and as a building material. Many of the black ardesia and white striped marble buildings of Liguria, like the Cathedral of San Lorenzo in Genoa, are considered among the most beautiful in Italy. The slate industry sustained this small community for centuries, and even though there isn’t as much call for slate these days, it’s still considered a local industry.

The harbor seems to play a bigger role now than it did the past. With slots for 1,500 boats, it’s one of the biggest harbors in the area, and along with it a multitude of connected industries have sprung up. You’ll find most anything and everything that has to do with boats in Lavagna, from renting and buying them to repairing them and building them, hardware and fabric for interior design and all the other bits and bobs that are part of that world. 

 Hanging Out in Lavagna
What’s funny is when you are walking around town, you really don’t see much of that nautical world, but it’s all there if you want to take the time to look for it. Liguria is like that. Nothing is obvious. Not that it’s hidden, it just takes forever to understand all that goes on, or has gone on, here.

Sometimes, when I’m sitting out at a local café having a coffee, or maybe just hanging around down by the harbor taking some photos, I pick up bits of conversation, the shooshy sounds of Genovese dialect that rolls off the tongues of the locals like, well like water off a duck’s back. I like the sound of it even if I don’t understand a single word. There is an old Genovese saying that strikes me as being only partially true - Son zeneize, rizo ræo, strenzo i denti e parlo ciæo. = "I'm Genoese, I seldom laugh, I grind my teeth, and I say what I mean".
 
 It's a Pretty Little Town
I don’t know about the grinding their teeth part, but they are serious and it’s been my experience that they do say what they mean, even if they don’t always say everything that they mean. But maybe if I had grown up in a place that has been invaded, occupied, burned to the ground, rebuilt and invaded, occupied and burned to the ground again and again, if `i would say everything I meant, or thought, either.


03 February 2013

LIFE: It's a Waiting Game

SARONNO, Italy - Here’s some good news. The President of the Republic of Italy was in Vernazza, over the weekend, to witness the changes that have taken place since the disastrous storm last October. The last time he was here, the town was buried under a river of mud 14 feet deep (4 meters) and people in his group were telling him, “the village pharmacy was here, the tobacco shop was over there and next to that a restaurant, and so on and so on, but all he could actually see was mud.  
 Vernazza, Italy
Gone were all of the places everyone had seen a thousand times in the photos and postcards sent by enchanted visitors as they marveled at this wonder of this village wedged between the sea and the sky. Even the underpass that once went to the train station was gone, the only reminder was a crooked blue Stazione sign pointing the way.

But that’s all changed. It’s not perfect yet, but the residents of Vernazza have been digging themselves out and on Monday, under a bright blue spring sky, Piazza Marconi was once again crowded with people sitting and having a drink by the sea. The old folks were out too, sitting on the village benches enjoying the warm spring sun and talking about the this and that of everyday life in the Cinque Terre.
Lunch in the Sun
And, as I said before, the President of the Republic was in town too. Officially he was there to attend a conference on protecting resources in an emergency, but I suspect he really wanted to see for himself what the people of Vernazza, and the many volunteers who came down to help, have done. One thing they didn’t do was wait around for the government’s help. They stepped up, got to work and made it happen.

I found a charming video of Vernazza on You Tube and if you’ve never been to Vernazza you'll get a good idea of what it's all about. Of course you won’t get to eat focaccia or smell the sea, or feel the warm breeze coming off of the water, but, you'll have to go there for those extras.  By the way, the church was built in 1310, just to give you a sense of the place, and because I know you are wondering, the total population is 974.The music in the video is coming from Piazza Marconi.



No, I haven't forgotten that it’s Thursday and it’s supposed to be Auntie Pasta’s turn to talk, so here’s an easy pesto recipe I found on the internet.

Fresh Basil Pesto Recipe

  • Prep time: 10 minutes
 Ingredients
  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste
  • Special equipment needed: A food processor Descrizione: https://www.assoc-amazon.com/e/ir?t=elisecom&l=ur2&o=1

Method

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.


Yield: Makes 1 cup. (enough for four portions)


Of course if you are like me and you don't own a food processor, you can also use a mortar and pestle, no reason why you can't And what do you think about making some pesto, cooking your pasta and eating it while you watch the video. Sounds like a good idea to me. You'll have to eat fast though. 

19 August 2012

LIFE: Bombs Away

Liguria, The Targeted Area
SARONNO, Italy -  On Friday, 10 August, 2012 a 500 pound (227 kilos) aerial bomb was found in Genoa. It was uncovered in the Bettolo quay in the city’s harbor during a dredging operation to expand the port facilities. All terminal traffic was halted. The red light was on for all ships, including cruise ships and ferries. Then an evacuation of the area was ordered as the Port Authorities arranged for the disposal of the 70 year old bomb identified as an American made AnM64. Once the bomb, which contains about 200 pounds (91 kilos) of the explosive TNT, was neutralized, it was transferred to a nearby quarry for detonation.
 Port of Genoa
The following Monday, August 13th, a 250 lbs. (114 kilos) aerial bomb was found in the harbor of Sestri Levante, and once again, as in Genoa, the sea around the discovery site was cordoned off and sea traffic was brought to a halt. This time the location of the bomb was dangerously close to Sestri’s two beautiful bays: the Baia delle Favole (Bay of Fairy Tales) named in honor of the Danish writer of fairy tales Hans Christian Andersen, who lived in Sestri Levante in 1833, and the Baia dei Silenzio, (Bay of Silence), commemorated by the flamboyant and romantic British poet Lord Byron who declared  it a piece of paradise on earth.

In charge of the bomb removal operation is the Deputy Vice-Prefect of Genoa, Paolo D’Attilio, the same man who, last year, oversaw the removal of three other unexploded aerial bombs found in the seaside town of Recco. Most notable of the three was the bomb that weighed 1,0000 lbs. (550 kilos).That bomb, the 1,000 lb. bomb, was discovered on Sunday, 13 January 2011 and 5,000 local residents had to be evacuated before the authorities would even touch it.
Bird's Eye View of Recco
There are many other relics of World War II in Liguria, none quite as dramatic as the 1,000 lb. bomb found in Recco, but still grim reminders of the death and destruction that ravaged the now peaceful and beautiful sea side region. It started in February of 1941 with the announcement by British Prime Minister Winston Churchill of an imminent all-out attack on Genoa. Before it was over more than one thousand tons of bombs would be dropped on the city of Genoa and other towns along the sea.

The Italians had built twenty-five stone artillery bunkers into the hills creating a fifty kilometer line of defense along the coast between Genoa and the city of La Spezia. I first saw them when I took a boat one Sunday morning from Genoa Nervi, where I lived, to Portovenere in Cinque Terre. But the twenty-five artillery bunkers against more than one thousand tons of bombs were about as effective as pitting a fly against a fly swatter.
Cathedral of San Lorenzo, Genoa
You can still see one of the bombs that was dropped from a British plane (and didn’t explode) in the Cathedral of San Lorenzo in Genoa’s historic center. It’s on display in the right hand corner of the Cathedral as you walk in the door. It’s hard to imagine just how big – and scary -  an aerial bomb really is until you stand next to it.

In the end, the Italians did come through for the Allies.  By 1944, the Americans had landed in Sicily and were making their way up the boot to liberate Genoa,  but they were still more than 100 kilometers away when a group of civilians, daring the crossfire of German artillery, captured the city's radio station and informed the world that the city was in their hands. Even worse news for the Germans came when their division en route to Genoa was waylaid by another group of partisans.
 Bay of Silence, Sestri Levante
In the face of further humiliation, at 9 a.m. on the 26th of March 1944, the German General Gunther Meinhold, commander of the Wehrmacht in Genoa, surrendered to the partisan group, the National Liberation Committee (CLN) for Liguria, and Genoa became the only Italian city where the Nazis surrendered to the partisans before the U.S. Army arrived. It was also the first time a fully equipped army corps ever laid down its arms to civilians. 

The Genovese paid a heavy price for that honor. Out of 20,000 partisans, 2,500 died and approximately 2,700 suffered serious injuries, and every time another aerial bomb is uncovered, the people of Liguria shudder, remembering the horrors and the glory of those days.

22 March 2012

AUNTIE PASTA: Once Upon a Time There Was a Small Village

SARONNO, Italy - Here’s some good news. The President of the Republic of Italy was in Vernazza, over the weekend, to witness the changes that have taken place since the disastrous storm last October. The last time he was here, the town was buried under a river of mud 14 feet deep (4 meters) and people in his group were telling him, “the village pharmacy was here, the tobacco shop was over there and next to that a restaurant, and so on and so on, but all he could actually see was mud.  
 Vernazza, Italy
Gone were all of the places everyone had seen a thousand times in the photos and postcards sent by enchanted visitors as they marveled at this wonder of this village wedged between the sea and the sky. Even the underpass that once went to the train station was gone, the only reminder was a crooked blue Stazione sign pointing the way.

But that’s all changed. It’s not perfect yet, but the residents of Vernazza have been digging themselves out and on Monday, under a bright blue spring sky, Piazza Marconi was once again crowded with people sitting and having a drink by the sea. The old folks were out too, sitting on the village benches enjoying the warm spring sun and talking about the this and that of everyday life in the Cinque Terre.
Lunch in the Sun
And, as I said before, the President of the Republic was in town too. Officially he was there to attend a conference on protecting resources in an emergency, but I suspect he really wanted to see for himself what the people of Vernazza, and the many volunteers who came down to help, have done. One thing they didn’t do was wait around for the government’s help. They stepped up, got to work and made it happen.

I found a charming video of Vernazza on You Tube and if you’ve never been to Vernazza you'll get a good idea of what it's all about. Of course you won’t get to eat focaccia or smell the sea, or feel the warm breeze coming off of the water, but, you'll have to go there for those extras.  By the way, the church was built in 1310, just to give you a sense of the place, and because I know you are wondering, the total population is 974.The music in the video is coming from Piazza Marconi.



No, I haven't forgotten that it’s Thursday and it’s supposed to be Auntie Pasta’s turn to talk, so here’s an easy pesto recipe I found on the internet.

Fresh Basil Pesto Recipe

  • Prep time: 10 minutes
 Ingredients
  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste
  • Special equipment needed: A food processor Descrizione: https://www.assoc-amazon.com/e/ir?t=elisecom&l=ur2&o=1

Method

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.


Yield: Makes 1 cup. (enough for four portions)


Of course if you are like me and you don't own a food processor, you can also use a mortar and pestle, no reason why you can't And what do you think about making some pesto, cooking your pasta and eating it while you watch the video. Sounds like a good idea to me. You'll have to eat fast though.