AUTUMN GOLDEN CUP

Sori, 30 September 2019

Last year, I marked the annual migration which my wife and I make from Austria to Italy with a post celebrating the autumn crocuses which we saw sprinkled across the meadows we were crossing on our last walks around Vienna.

So this year, when on our first walk back in Italy – we came down from Austria a few days ago – I spotted a profusion of yellow crocuses it seemed to me that they would be an excellent topic for my first post of the winter season in Italy.

my photo

As it turned out, there was a slight hiccup in this plan. I have just discovered that the plants are not crocuses. They look terribly like them, as this photo demonstrates (the purple plant is a real crocus). But they are not.

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A number of the plant’s common names make the same mistake. For instance, one of the plant’s common names in English is yellow autumn crocus, as it is in French (crocus jaune d’automne). But actually the plant is more closely related to the daffodil than it is to the crocus. And in fact a couple of the common English names refer to the daffodil – autumn daffodil, winter daffodil – although I suspect that this has more to do with the plant’s daffodil-yellow colour than with any botanical relationships. I don’t want to use these names because I really see nothing daffodil-like in the plant (apart from the colour). The plant’s official name is Sternbergia lutea, but I don’t want to use that, it makes me sound like a stuffy old bore. After looking around at what various (European) languages call the plant, I think I shall plump for the German Herbst-Goldbecher, Autumn Golden Cup.

So now let me celebrate the Autumn Golden Cup with a couple of photos of it by  photographers who are way better than me at taking photos.

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For anyone who might be interested, this map shows the geographic distribution of the Autumn Golden Cup.

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The plant is native from Spain through to the southern shores of the Caspian Sea (and it’s been naturalized for quite a while in France, Morocco and Algeria). These photos of the Autumn Golden Cup show it in a rather more natural setting, the first in an old olive grove in southern Greece, the second on some stony ground in southern Italy.

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There is only one dark cloud in all of this. The Autumn Golden Cup is one of a handful of plants whose bulbs are made commercially available mostly through collection in the wild rather than through artificial propagation. This has put terrible pressure on wild populations. In my last post, I wrote about the problem of species being moved to new ecosystems and running amok. Here we have the problem of over-exploitation of native populations, leading – if we are not careful – to their extinction in the wild. The situation for the Autumn Golden Cup is sufficiently worrisome that it has been listed in the global Convention on International Trade in Endangered Species (CITES) as a species that can only be traded internationally with the proper permits. The problem is that many of the countries where this bulb harvesting is going on have weak enforcement authorities, so the trade is not being managed as it should.

What I don’t understand in all of this is why the Autumn Golden Cup cannot be propagated, as happens with the great majority of bulbous plants. Some efforts are being made to teach farmers in Turkey, for instance, to do just this. But why don’t Italian farmers, where the species is native, also do it? My rather uncharitable thought is that everyone has pretty much left bulb propagation and sale to the Netherlands (those tulips, you know …), which as a result controls the great majority of the trade in flower bulbs. It so happens, my thinking continues, that since the Netherlands falls outside the geographic range of the Autumn Golden Cup it has never bothered to get into the business of propagating this particular plant. And so we are left with harvesting in the wild.

Well, I just hope that we can change this situation before it’s too late.

BERGAMOT ORANGE

Vienna, 25 January 2019

A while back, while my wife and I were drinking an Earl Grey tea, I wondered out loud what gave the tea its particular taste. Bergamot, my wife replied. Bergamot? Since then, I have been wondering off and on – more off than on – just what exactly this Bergamot stuff was. When, a few days ago, we were cozily ensconced in a café having an Earl Grey tea, I decided that the moment had come to act. It was time for me to open the internet and disappear down one of those on-line rabbit holes I am so fond of falling down, this time in search of the elusive bergamot.

It wasn’t actually all that elusive. I immediately discovered that “bergamot” was actually the bergamot orange, one member of that seemingly vast and global tribe of citrus fruits. I was no end pleased to find this out, since I am very fond of the citrus family. I had great fun writing a post some time ago about one of its members, the citron. As seems to be usual in this family of fruits which happily and incestuously hybridize with each other, the bergamot orange’s precise genealogy is somewhat confused, but the consensus currently is that it is a hybrid of sweet lime and sour orange. This photo shows the fruit on the tree.
And this photo is a close-up of the ripe fruit.
I think the family resemblance is fairly clear, no?

90% of the bergamot trees grown commercially in the world are to be found in one small corner of southern Italy, in the ball of Italy’s foot to be precise: in the communes of Brancaleone, Bruzzano Zeffirio and Staiti in the province of Reggio Calabria. Here is a photo of one of the bergamot orchards in Brancaleone, down along the banks of a very dry river bed.
For those of my readers who, like me, have never seen the fruit and have never tasted it, I can report that “the juice tastes less sour than lemon but more bitter than grapefruit”. As readers can imagine, such a taste does not lend itself to the fruit being eaten like a sweet orange. The best one can do is to substitute it for lemon wherever one might use lemon juice: tea, for instance, since tea started this post. And if any of my readers find themselves in the island of Mauritius, they should ask around because it seems that the islanders do make a drink out of it there.

No, the real glory of this fruit, and the primary reason why anyone bothers to grow it commercially, is the essential oil which can be squeezed out of its rind: a dark green elixir of chemicals with such names as limonene, linalool, and bergamottin (I love these wonderful names they used to give chemicals! Not like the dreary modern ones: (E)-4-[(3,7-Dimethyl-2,6-octadienyl)oxy]- 7H-furo[3,2-g][1]benzopyran-7-one – the “proper” name of bergamottin, for instance).
Its major use is as an ingredient in perfumes, fragrances, colognes, and the like. But before getting into that, let me complete the story of Earl Grey tea, which after all kicked off this post.

To answer my own question, Earl Grey tea gets its particular taste from the addition of bergamot essential oil to its base of black tea leaves. The question is, why was this essential oil ever added to tea leaves in the first place? And here I have to say that a lot of fanciful if not downright ridiculous stories have been invented. Before describing them – briefly, they are so silly – I need to introduce the Earl Grey whose name got attached to the tea. He was 2nd Earl Grey, who lived from 1764 to 1845.
He was active in politics, eventually ending up as Prime Minister for a few years. He’s not terribly well known (at least, I don’t remember his name ever being mentioned in my English history classes at primary school). Yet he was responsible for one very great thing during his premiership: the abolition of slavery throughout the British Empire. He was also author of the Great Reform Bill.

So, then, how did the name of this very worthy member of the British aristocracy get associated with a bergamot-flavoured tea? I cite here a paragraph from a tea-related site, which I think sums up the silly stories doing the rounds: “There are stories of good deeds in China that resulted in the recipe for the tea coming to his ownership. Another version tells how the blend was created by accident when a gift of tea and bergamot oranges were shipped together from diplomats in China and the fruit flavour was absorbed by the tea during shipping. Yet another version of the story involves a Chinese mandarin friend of the Earl blending this tea to offset the taste of minerals in the water at his home”. None of which is credible because Earl Grey never had any real connections with China. But ignoring that, his wife, Lady Grey, the stories go on, used the tea in her tea parties. It proved so popular with her posh friends that they asked if they could get it too. So then Lord Grey graciously shared the recipe with Jacksons of Piccadilly, a purveyor of fine teas to the posh classes. The latter part of this story was certainly pushed by Jacksons, as this ad from the 1920s attests.
However, the reality appears to be much seamier. It seems that British tea merchants were surreptitiously adding bergamot essential oil to their low-value black teas to pass them off as a superior – and therefore more expensive – product (at least one company faced charges for doing so in 1837). And the superior product which it is speculated they might have been trying to emulate was … lapsang souchong! It pleases me no end to know that since I have written a post about this tea, which happens to be our favourite tea. At some point, perhaps through Jacksons of Piccadilly’s vigorous marketing efforts, flavoring black tea with bergamot became respectable, and the rest, as they say, is history. In case any of my readers decide to rush off and find themselves some Earl Grey tea made by Jacksons of Piccadilly, I regret to inform them that the company was bought up by Twinings in the 1990s. The nearest you will get to Jacksons of Piccadilly’s Earl Grey tea is this:
Or perhaps readers might decide they want to try making their own Earl Grey tea, in which case here is a recipe that I picked up on the net.

Add 5-20 drops of bergamot essential oil into a wide-mouthed mason jar: 5 drops yields a light bergamot flavour while 20 drops will make a strong version. Swirl the oil around the inside of the jar to coat the sides evenly. Next, pour in one cup of black tea leaves. Cap the jar and shake vigorously to help spread the essential oil over all of the tea leaves. Let it sit for anywhere from 12 hours to 3 days to allow the oil to properly infuse the leaves.

For those who like a really light Earl Grey tea – and who happen to have access to fresh bergamot oranges – I also saw a suggestion of adding air-dried bergamot rind to black tea leaves.

I can now return to the major use of bergamot essential oil, in the perfumery business. It may interest readers to know that bergamot is used in more than 65% of women’s perfumes and nearly half of men’s fragrances. I suspect that the one perfume I ever wrote a post about, Chanel’s Chance Eau Fraîche, contains it, although the ingredient is listed generically as “citrus”. This popularity of bergamot with perfumers started with eau de Cologne, so it seems right to explore this eau a little.

Here, we have another product whose genesis is shrouded in a certain amount of confusion, although not quite as much as in the case of Earl Grey tea. As the name suggests, eau de Cologne was invented in Cologne, Germany, in the first years of the 1700s. But its inventor was not German (or Colognian since Germany did not yet exist), he was Italian (or Savoyard since Italy did not yet exist). His name was Giovanni Paolo Feminis.
Feminis looks like a prosperous burgher in this painting, but that was after he had made his money from his perfume. He was born poor in the tiny village of Crana on the outskirts of the somewhat bigger village of Santa Maria Maggiore, located in an Alpine valley in the Duchy of Savoy (now the province of Piedmont).
He left his natal village quite young. I think I can understand why he decided to up sticks – historically, poverty levels in Alpine valleys were always high – but quite why he ended up in Germany I do not know, nor why he decided to make a perfume, nor why he decided to add bergamot essential oil to the mix. But all of these things he did, and in doing so he changed the face of perfumery for ever. His product became all the rage with Kings and Queens, Dukes and Duchesses, Barons and Baronesses – in a word, all the posh classes – throughout Europe. Its brightness, its lightness, compared favourably with the perfumes then on offer, and the bottles flew off the shelves as they say.

Inevitably, many competitors sprang up in Cologne itself and, with time, in other cities (as, by the way, they did in the case of Early Grey tea; the small print at the end of the Jacksons ad above attests to this). A good portion of these competitors all belonged to a large Italian family with the surname Farina. Amazingly, not only were they Italian like Feminis but they all hailed from the same village as he did: it seems they were attracted like bees to an especially good nectar when one of their own made it good. One of the Farinas, Giovanni Antonio Farina, was actually Feminis’s second-in-command. On Feminis’s death, he inherited the business and the recipe. But industrial espionage must have been rife in Cologne, because all the other competing Farinas, in fact everyone in the eau de Cologne business, had similar recipes. And all included bergamot essential oil.

One of the most successful of this large tribe of Farinas was Giovanni Maria Farina, uncle to Giovanni Antonio Farina. He built a factory in Cologne, the Johann Maria Farina gegenüber dem Jülichs-Platz, which looked like this.
This company still exists, and still offers its eau de Cologne in the originally designed flacons – this photo shows flacons from the 18th, 19th and 20th centuries, respectively.
For any readers who are interested in making their own more-or-less original eau de Cologne, I translate below the recipe from an old Italian book from the late 19th Century which claims it to be Giovanni Maria Farina’s recipe:

Take the tops of dried lemon balm or marjoram, of thyme, of rosemary, of hyssop and of wormood, in the amount of 27 grams each, 54 grams of lavender flowers, 27 grams of the root of wild celery, 54 grams of small cardamom, 27 grams, by type of dried berry, of juniper, of seeds of anise, caraway, cumin, and fennel, 54 grams of fine cinnamon, 54 grams of nutmeg, 27 grams of clove, 54 grams of fresh citron rind, one dram of bergamot essential oil, and 12.192 kilos of spirits.

Grind the hard parts and mince the soft parts, after which soak the whole in the amount of spirits indicated above for the period of four or five days. Then distill in a bain-marie to the point where there is but little residue.

The remaining uses of bergamot oranges are few and far between. There are continuing attempts to extract various useful chemicals from bergamots; the latest move is a claim that the juice bursts with cholesterol busting chemicals. As readers might guess, the essential oil is popular in aromatherapy.  But let me focus more on the food and drink side, since that is so much more interesting! Since I’ve already taken up so much of my readers’ time, I’ll just mention a few.

A marmalade is made from the fruit – here is a Calabrian brand. Given one of bergamot’s genetic parents is the sour orange, used in making traditional marmalade, this seems an obvious choice.
Various alcoholic drinks are also made from it, with the fruit being steeped for some period of time in alcohol – here is one such drink, also made in Calabria.
Before readers begin to think that I’m promoting Calabrian agro-products, let me also say that bergamot is used in flavouring Turkish Delight. And I want to finish with this sweet confection, for two reasons.

First, the mention of Turkey gives me an excuse to discuss briefly the etymology of this fruit’s name. The word “bergamot” is ultimately of Turkish origin, the original being bey armudu or bey armut, “prince’s pear” or “prince of pears”. Quite why pears got to name a citrus is not very clear to me, but what a Turkish name does suggest to me is that Europe originally got the fruit tree from Turkey (where Turkey got it from is another matter – the tree’s deepest tap root seems to be in South-East Asia somewhere). In fact, as might therefore be expected, bergamot is used to some degree in Turkish cuisine. For instance, the Turks make a marmalade out of it. They also use it to flavour Turkish Delight.

Which leads us to Turkish Delight. On the face of it, it is actually odd that I should want to finish with Turkish Delight; I don’t actually like it very much. But the reason I dislike Turkish Delight is that its commercial varieties – at least the varieties I’ve sampled – almost always use rosewater as the flavourant and I very much dislike rosewater: such a sweetly sickly taste, I find! I have bad memories from my youth of trying a particularly sickly British variety, Fry’s Turkish Delight, a confection of Turkish Delight enclosed in a milk chocolate casing. I still shudder at the thought of it. They had nice ads, though.
My thinking here is that I might actually like bergamot-flavoured Turkish Delight because I generally like citrus flavours, so I shall use use this platform to push for this particular version of the confection.

Perhaps I should start by calling this sweet by its Turkish name, lokum or more formally rahat-ul hulküm (these are both Arabic words at their root, which suggests that the Turks took something which was originally Arabic and made it theirs). Lokum means “morsel”, which at least originally was a generic term for various kinds of tasty morsels, while rahat-ul hulküm means “comfort of the throat”. As in the case of Earl Grey tea (and to a certain degree eau de Cologne), there is a creation myth: one man (never woman, of course) who made it all happen. The man in this case goes by the name of Hacı Bekir. The story goes that after having performed the Hajj, Bekir moved to Istanbul, where in 1777 he opened a confectionery shop in the district of Bahçekapı. He produced candies and various kinds of lokums. So far so good. But then came his genius moment, when he invented a unique form of lokum made with starch and sugar – this is the core culinary concept of our Turkish-Delight lokum, as we shall see in a minute. The business prospered. At his death, it was taken over by the next generation. Now, five generations later, the business is still going, under the founder’s name.
Here is a close-up of some of the lokums which the shop offers.
Unfortunately, as far as I can make out there is no existing portrait of Hacı Bekir, so I will make do with a rather romantic watercolour painted by the Maltese painter Amedeo Preziosi some 100 years after Hacı Bekir’s death, which has Bekir Efendi behind his counter serving his clients.
So that’s the story. But what really happened here? It seems that there are Arab and Persian recipes which include the key to our type of lokum, the use of starch and sugar, from several centuries before Bekir Effendi. So it can’t be said that he invented the recipe. It could be that he learned about these lokums during stays in the more Arab part of the Ottoman Empire and brought them to Istanbul where they were unknown, perhaps refiguring them to local tastes. Or  perhaps he, and/or his children, were just better marketers than their rivals. Whatever happened, they have ended up being seen as the inventors of Turkish Delight.

So it is now time to give my readers a recipe for making Turkish Delight lokum. Even if they never use the recipe, it shows what real, rather than industrially-made, lokum should be. The quantities cited in this recipe should be sufficient to make 20 lokums.

The first step is to prepare a syrup of sugar and lemon. Dissolve 400 grams of sugar in 200 ml of water. Add 1 teaspoon of lemon. Bring to a boil and keep boiling until a temperature of 115°C is reached. In a small pan with a thick bottom, add 250 ml of water and dissolve in it 70 grams of corn starch and half a teaspoon of cream of tartar, mixing them in with a spoon. The corn starch is key here, because when it gets to a temperature of about 80°C it begins to form a gel. It is this gel which gives lokum its typical gumminess. Start heating the mixture over a medium flame, mixing it with a whisk. Keep mixing continuously and at a constant speed. The mix will start thickening, from the bottom up. Keep up a constant, even mixing until you see the first signs of ebullition, at which point turn off the heat immediately. Pour the syrup into the starch gel a little at a time, incorporating it well with the whisk. Turn on the heat again, and the moment it comes to the boil, reduce the heat to the lowest temperature which still allows a very slow but constant ebullition. With a spoon, keep mixing continuously, slowly and evenly, for 40 minutes to an hour, being very careful that the mix doesn’t burn on the bottom and keeping it all uniformly mixed. The mix will become progressively transparent, yellowish and dense, so dense that it becomes very difficult to stir. The mix is ready when it gives the impression that it could be lifted up in one bloc but actually isn’t yet ready for that. At this point, most recipes instruct one to add rosewater, but I urge you to use bergamot essential oil instead! Add the oil – no more than a teaspoon! – and, if you are so inclined, some chopped nuts (hazelnuts, peeled almonds, or pistachios). Mix them in well, and then pour the whole into a non-stick frying pan. Spread it out with wetted hands until it is all a couple of centimetres thick – work quickly to avoid burning your hands! When the mixture has completely cooled, remove it from the pan and cut it into squares. As you cut them, dust them with a mix of corn starch and icing sugar (to keep the cubes from sticking together).

The result should look something like this.
Well, I think I’ve disappeared down enough of the Internet’s rabbit-holes for one day. There were piles more rabbit-holes with bergamot signs on them, but I think it is time to draw a line under this particular piece of research. At least I now know what bergamot is and why it’s in the Earl Grey tea we drink from time to time.

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Bergamot tree in fruit: https://www.123rf.com/photo_50262296_yellow-and-green-fruits-of-bergamot-orange-on-tree-citrus-bergamia.html
Bergamot fruit: https://www.specialtyproduce.com/produce/Bergamot_Oranges_2637.php
Bergamot orchards, Brancaleone: http://www.ilgiardinodelbergamotto.it/
Bergamot essential oil: https://en.wikipedia.org/wiki/Bergamot_orange
2nd Earl Grey: https://en.wikipedia.org/wiki/Charles_Grey,_2nd_Earl_Grey
Jacksons of Piccadilly ad: https://public.oed.com/blog/early-grey-the-results-of-the-oed-appeal-on-earl-grey-tea/
Twinings Earl Grey tea: https://www.englishteastore.com/tweagr3ozlot.html
Giovanni Paolo Feminis: https://it.wikipedia.org/wiki/Giovanni_Paolo_Feminis
Santa Maria Maggiore: http://santamariamaggiore.info/santa-maria-maggiore/
Farina factory in Cologne: https://farina.org/simply-enjoy-travel-you-must-visit-farina-fragrance-museum-in-cologne/
Eau de Cologne flacons: https://de.wikipedia.org/wiki/Datei:Farina-Rosoli.jpg
Bergamot marmalade: https://www.artimondo.co.uk/bergamot-orange-marmalade-100g.html
Liquore al bergamotto: https://www.artimondo.it/liquore-bergamotto-berga-spina-50cl.html
Fry’s Turkish Delight ad: https://www.pinterest.at/pin/463870830351577028/
Haci Bekir shop: https://www.tripadvisor.co.nz/LocationPhotoDirectLink-g293974-d4587456-i272658946-Ali_Muhiddin_Haci_Bekir-Istanbul.html
Haci Bekir’s Turkish Delights: http://www.istanbulinspired.com/2017/08/the-ottoman-confection-turkish-delight/haci-bekir-turkish-delight/
Haci Bekir by Preziosi: http://ucelma.blogspot.com/2010/04/benim-vazgecilmez-mekanlarmdan-biri-ali.html
Homemade lokum: https://goodfood.uktv.co.uk/recipe/turkish-delight-1/

ARTICHOKES

Milan, 17 December 2018

I never ceased to be amazed by the ingenuity of my fellow human beings. The latest thing that has set me off on this train of thought is … the artichoke.

Because, dear readers, when one is eating an artichoke, one is essentially eating a  thistle.

The family resemblance is a little clearer if one looks at an artichoke whose thorns have not been cut off.

It is even clearer if one sees an artichoke in flower (I for one didn’t know that artichokes could flower; and a beautiful flower too).

So there you go. We artichoke eaters are at one with Eeyore. True to character, that totally gloomy, pessimistic, and depressed stuffed donkey,  friend to Winnie the Pooh, loves to eat thistles.

I suppose A.A. Milne, creator of Winnie the Pooh and the related cast of characters, had in mind the kind of thistle I pictured above, the spear thistle, common throughout the British Isles. But actually, the artichoke is a descendant of the cardoon, which is a cousin to that thistle.

Now, how on earth did generations of humble but ingenious farmers coax that spiny little bell-shaped bud supporting the cardoon flower into becoming the, sometimes huge, artichokes which we artichoke-lovers delight in eating today? How did it even cross their minds to try?

This train of thought was started in me a few days ago when my wife bought the first artichokes of the winter season and served them up steamed for lunch. There I was, following my usual routine with artichokes. I picked off the leaves one by one, dipping them in my oil and vinegar sauce, and scraping off the tender pulp at the base of each leaf with my teeth.
As I spiraled round the artichoke, working my way through the leaves, they were getting more and more tender, with more pulp on each to eat, until I finally reached the artichoke’s inner sanctum. By then, the leaves had become small and delicate.
I plucked them all off at once, dipped, and ate them whole. Now, the artichoke’s flower was exposed.
This fibrous mass would have turned into the beautiful purple bloom I gave a picture of above if the farmers had left the artichoke in peace in the field. But it had been sacrificed to my animal desires and now I took my knife to this fuzz and scraped it all away to reveal the artichoke’s heart.
Ah! The most delicious part of the artichoke! I reverently dipped it in my oil and vinegar sauce and ate it meditatively, not forgetting to eat the stem, just as delicious. And as I reveled in this almost religious ceremony, the question popped into my mind: Who on earth invented this endearingly strange vegetable, and why?

After a little bit of digging, I can inform readers that we don’t really know. As I have reported in at least one previous post on the history of a vegetable, I’m afraid that the history of how vegetables got created was of little interest to ancient historians, who were much more interested in the goings-on of the elites. What humble little farmers were up to did not interest them much. So we have to piece together a history from shards of evidence left behind in the historical records, cross-checked with more recent genetic evidence.

As I have said, the artichoke’s ancestor is the wild cardoon, which has much the same range as the strawberry tree which I wrote about in the previous post, that is to say, the western part of the Mediterranean basin, from Greece to Spain and from Libya to Morocco. We know this because cardoons and artichokes are very similar genetically, so close that they can interbreed. Quite why someone ever bothered to try eating this viciously thorned plant is not clear to me. I have to assume that hunger led our ancestors to try anything and everything that grew around them, although the preparation time required to make wild cardoon edible must have been daunting. I can only think that our ancestors persisted because they felt that the taste was worth the effort. As an aficionado of artichokes, I would have to agree with that. Or – in an era where there was no corner drugstore – they believed it had valuable medicinal properties of some kind.

Quite how long ago farmers started experimenting is also unclear. Genetic analysis suggests that these humble folk were fiddling in two ways with the wild cardoon. Some were trying to make the flower bud more edible, leading to the artichoke. Others were trying to make the stem more edible, their efforts leading to the domesticated cardoon – for readers, who like me before writing this post, have no idea what domesticated cardoon looks like, I throw in here a photo of the plant.

The artichoke developers seem to have succeeded in their efforts by the “beginning of the first millennium” of our era, and these anonymous developers seem to have toiled away in Sicily or thereabouts. So perhaps artichokes were available some time in the first couple of centuries AD, in what was then the Roman Empire? As for the domesticated cardoon, this process doesn’t seem to have been completed until “the first half of the second millennium”, somewhere in Spain. So 1300-1400 AD in what could still have been Arabic Spain but was fast becoming Christian Spain?

As for the written evidence, our friend Pliny the Elder (whom I mentioned in my previous post) had a brief section in his Natural History, written before he was killed in the eruption of Vesuvius that wiped out Pompeii in 79 AD, on a plant he called carduus, which is the general Latin term for thistle. He wrote that this plant was grown in Carthage (in today’s Tunisia) and in Cordoba, Spain. But did he mean the artichoke or the domesticated cardoon? Or maybe some predecessor of the two which was not quite either? Then there is a Roman mosaic of the 3rd Century AD in Tunis whose frieze seems to be showing artichokes, although some people have argued that they could just as well be cardoons with largish heads.

As far as the artichoke is concerned, the etymologies of the various European names for it are not terribly helpful either. One strand of names – carciofo in modern Italian, alcachofa in Spanish, alcachofra in Portuguese – seem to be derived from the artichoke’s Medieval Arab name al-ḫaršūf. Another strand of names – artichaut in French, artichoke in English, artischocke in German, and similar names in other northern European languages – seem instead to be derived from the plant’s old Italian name articoca (which in turn derives from the late Latin name alcocalum).  Meditating on that, my guess is that when the Arabs invaded Sicily in the 9th Century, they found the artichoke already implanted, under its old Italian name. They arabized the name and carried it to Arabic Spain, where it entered Spanish gastronomy under its Arabic name. Then, in both places, when the Arabs were pushed out, the Arabic name was italianized and hispanified. In the meantime, the rest of Italy, to which the Sicilian-developed artichoke had spread, continued to use the old Italian name. This then spread – along with the vegetable itself – into other European countries to the north. But then, back in Italy, at some point the new Italian name, developed in Sicily, overtook the old Italian name. Complicated …

That’s about where things stand with the artichoke. I will leave the reader with one of the earliest representations in paint of this vegetable, by that really strange artist Giuseppe Arcimboldo, whose paintings, however, were wildly popular in his time; they now adorn the best museums in Europe. This particular one, l’Estate, hangs in Vienna’s Kunst Historisches Museum.
Readers will see that the “man” has an artichoke as a buttonhole.

As to the way I eat artichokes, I’m sure some readers would object. I know there are other dips that can be used. And artichokes can be cooked in other ways – carciofi alla romana come to mind, or maybe carciofi alla giudia. And the hearts can be conserved in oil and used in salads. But I am more than content with my simple approach. It’s stood by me for some 50 years. I will let others explore other ways of eating artichokes.

I can’t say the same for domesticated cardoons. I must confess to having never eaten this plant. My French grandmother – one source for my culinary experiments – never cooked them, and nor did my Italian mother-in-law, another source of my culinary experiments. Spain and North Africa seem to be the places to go to try cardoons. So with that, I will leave my readers with the recipe for a well-known Spanish dish, Cardos en Salsa de Almendras, Cardoons with Almond Sauce. My excuse for choosing this one is that it is popular in the Christmas season. The amounts quoted here are for four people.

Take a kilo of cardoons. They come in bunches like this.

Discard any hard outer stalks. Separate all the stalks from the base. Peel off the strings on the outside of each stalk of cardoon (like one does with celery) and the thin skin which is on the inside of the stalks. Once peeled, cut the stalks into 10-cm pieces and drop them into a bowl with water and lemon juice (the juice of 1 lemon for every 4 cups of water) and let sit.

Meanwhile, stir ½ tablespoon of flour into a small amount of water. Add the mix to a pot with 4 cups of water and a teaspoon of salt. Squeeze a chunk of lemon into the pot and throw in the lemon chunk too. Bring the pot to a boil. Add the cardoons, cover and simmer until the cardoons are tender when pierced with a knife (45-60 minutes). Remove from the heat, allow to cool in the cooking liquid, drain well.

Heat 1½ tablespoons for olive oil in a skillet and fry ¼ cup of skinned almonds and a clove of chopped garlic until they are lightly toasted and golden. Skim them out. Place them in a blender with some chicken stock. Blend until smooth. Stir a little flour into the oil in the skillet and let it cook for 2 minutes. Stir in the drained cardoons, the almond mixture from the blender, a cup of chicken stock. Salt to taste.

Enjoy!

______________________________________

Artichoke: https://www.fitday.com/fitness-articles/nutrition/healthy-eating/the-nutrition-of-artichokes.html
Spear thistle: http://wildflowerfinder.org.uk/Flowers/T/Thistle(Spear)/Thistle(Spear).htm
Thorny artichoke: http://www.wetheitalians.com/web-magazine/italian-flavors-thorny-artichoke-from-sardegna
Artichoke in flower: https://www.huffpost.com/entry/artichoke-flowers_n_56eafabce4b03a640a69e41b
Eeyore: https://www.huffpost.com/entry/artichoke-flowers_n_56eafabce4b03a640a69e41b
Cardoon: https://en.wikipedia.org/wiki/Cardoon
Eating artichoke: https://www.simplyrecipes.com/recipes/how_to_cook_and_eat_an_artichoke/
Innermost artichoke leaves: https://www.simplyrecipes.com/recipes/how_to_cook_and_eat_an_artichoke/
Artichoke heart: https://www.simplyrecipes.com/recipes/how_to_cook_and_eat_an_artichoke/
Domesticated cardoon: https://worcesterallotment.wordpress.com/2010/09/01/discover-cardoon/
Roman mosaic, Tunis: https://www.agefotostock.com/age/en/Stock-Images/Rights-Managed/DAE-BL022894
Arcimboldo, l’Estate: http://www.khm.at/it/objektdb/detail/71/?offset=2&pid=2582&back=&lv=listpackages-283
Cardoon bunch: http://mykitcheninspain.blogspot.com/2013/12/christmas-dinner-with-side-of-cardoons.html
Cardoons with almond sauce: http://mykitcheninspain.blogspot.com/2013/12/christmas-dinner-with-side-of-cardoons.html

A WALK UNDER THE STRAWBERRY TREES

Milan, 12 December 2018

A couple of days ago, when we were down at the sea in Liguria, my wife and I went for a walk on the Monte di Portofino, one of our favourite places to go walking. I’ve written earlier about other walks on this mountain, and it’s always a joy to go back and sample the different paths which wind around the mountain which stands at the centre of this promontory jutting out into the sea.

One of the pleasures of walking there, apart from having the sea ever-present in the background, is experiencing the different biomes that co-exist on the mountain. On the slopes to the north-east, where the conditions are generally shadier, cooler and more humid, a mixed forest grows with oak trees dominating and the undergrowth mostly consisting of ferns, brambles, and ivy.

On the southwestern slopes, on the other hand, which give onto the sea, and where the conditions are generally hotter and dryer, and the soils poorer and rockier, a Mediterranean maquis of low, scrubby bushes and trees predominates.

Within short spaces, as the paths twist and turn around the mountain, one can pass from a landscape which would not be out of place in the UK to one which could not be anywhere but on the Mediterranean.

It was as we began to traverse the first of the Mediterranean maquis biomes that I noticed these small, very red fruits lying along the path, sometimes very thickly.

They were dropping off trees like this.

The fruits were an intense red and looked a little like strawberries.

This is what they look like on the tree.

When you open them, they have a lovely golden interior.
I asked my wife what these fruit were. Corbezzole, she replied, with the tree being the corbezzolo. Well, that didn’t help me much, so I checked what the English names are. Internet informed me that the tree is called the strawberry tree. Given the look of the fruit, that certainly makes sense, although what is the fruit of the tree then called? Just “fruit of the strawberry tree”, it seems, or “strawberry fruit”, which is a bit unsatisfactory. But then this is not a problem of nomenclature which the British have to face because the tree doesn’t grow naturally in the UK. As this map shows, its favourite haunts are the rim of the Mediterranean, with an extension along the southwestern Atlantic coast of France.

So I shall adopt the Italian name here and simply call the fruits corbezzole.

I asked my wife if corbezzole were edible, and she replied that her mother used to eat them. Thus comforted, I plucked two off a tree and tried them. I found them somewhat granular and not particularly sweet. I then tried two which had dropped off their tree. I still found them granular, but now they were sweeter, although the sweetness was weak and evanescent. They were also rather mushy, rather like persimmon which I’ve written about earlier. Pliny the Elder mentioned the strawberry tree in his Natural History, and his comment on the fruit was “The fruit is held in no esteem, and this is the reason for its name being that a person will only eat one” (the fruit’s Latin name is unedo, a shortening “unum edo”, “I eat one”; boy, those Romans were real jokers!). On the basis of the four corbezzole I ate as we walked along, I side with Pliny on this one.

I suspect that the corbezzole’s weakly sweet taste explains why I have never seen them being sold in a supermarket or a greengrocer’s shop in Italy. I can’t see people getting terribly excited about the taste. That being said, patient selection over centuries could no doubt have led to a more enduringly sweet fruit, much as it has with many of the other fruit we happily munch on. But here I think another factor comes into play: the incredible softness of the corbezzole when ripe. They are so soft that it is almost impossible to hold them without damaging them. Their softness also means that they are quite mushy to chew on, which I’m sure many people don’t appreciate much.

This softness and mushiness means that a way people commonly use corbezzole is to make jams: just mash it all up and no-one will notice the mushiness.

This seems to be a strictly homemade product; I could find no mention of a commercial jam on the internet. For any of my readers who are interested in making this jam, here is a thumbnail recipe. Put the corbezzole in a pan, crush them a little, bring the pan to a boil, boil for 10 minutes. The corbezzole should have become a puree by now. Pass the puree through a fine sieve, to get rid of all those little granules. Put the puree back into the pan, add sugar (1 gm for every 4 of puree), add cinnamon if you want, heat the mix, stirring continuously, until it’s thickened sufficiently.

Various people living in the Mediterranean region have also made alcoholic drinks with corbezzole. One of the better known is the Portuguese fruit brandy Aguardente de Medronhos (so called because the fruit is called medronho in Portuguese). Should any readers be interested in making this particular fruit brandy, here are some brief instructions. Collect 7 to 10 kilos of fruit (that will make make one litre of brandy). Put them into a barrel and let them ferment for 2-3 months, making sure to always keep them humid. Using a copper alambique, heat the fermented mess over a low fire. The distillate is your Aguardente de Medronhos. You’ve made a good batch if you can smell the fruit after you have put a little of the Aguardente on your skin and let the alcohol evaporate off.

I don’t get to say much about Albania in my posts, so I want to make pitch here for the Albanians’ equivalent fruit brandy, raki kocimareje (kocimare being the Albanian name for the fruit). Unfortunately, I could find no photo of it on the internet, even in the Albanian pages of Wikipedia. Nevertheless, I urge my readers to support the Albanian economy by buying this firewater whenever they have the occasion.

Another approach is to marinate the corbezzole in alcohol. Here’s a recipe from Sardinia, which includes lemon rind and cloves. Put the corbezzole, the lemon rind (just the yellow part!) and cloves in a container. Cover with alcohol. Leave in a cool, dark place for a month to steep. Prepare a syrup of sugar and water. Strain the contents of the container. Add the syrup. Let the mix stand, in a cool, dark place as before, for two weeks. Strain again. Bottle. (I shall ask our Sardinian cleaner if she is familiar with this concoction; she once brought us a bottle of her own home-made limoncello).

Of course, if readers want to try any of these recipes, or if they just want to taste the fruit, they will need to head out to their nearest patch of Mediterranean maquis to find it. And they have to go some time between late October and mid December. For instance, if they had been in the region of Ancona on 28 October last, the feast day of Saints Simon and Jude, they could have joined the worthy citizens of that city on their annual hike out to the nearby Monte Conero, a mountain which, rather like Monte di Portofino, juts out into the sea, in this case the Adriatic Sea.

The mountain is rich in strawberry trees (so rich that its name derives from the Greek name for the corbezzola, kòmaros, while the coat of arms of nearby Ancona sports an arm holding a branch of the tree with fruit).

Nowadays, this is just a hike like any other, with the difference that there is a bit of corbezzole picking. But there was a time when the Anconese would spend the day not only gathering and eating corbezzole, but also wrapping young branches of the tree around their heads, singing lustily, and generally behaving in a rather Bacchanalian way. I suspect we see here the remains of an old Pagan feast dressed up in Christian clothing.

Alternatively, my readers could go to Killarney or Lough Gill on Ireland’s western coast.

In those two spots, relict populations of strawberry trees have hung on. There was a time, some 5 to 8,000 years ago, when temperatures in Europe were higher than today and the strawberry tree’s range extended into northern Europe. But then, as temperatures dropped, the tree retreated southward, leaving behind these two embattled outposts.

Wherever they decide to go, corbezzole-pickers will find themselves faced with an interesting puzzle: trees covered with both flowers and fruit.

I was certainly puzzled, because I’m used to fruit trees flowering in Spring and fruiting in late Summer, early Autumn. I have since learned that the strawberry tree does it differently. It flowers in late Autumn, with the fruit then developing from a pollinated flower. But the fruit takes its own sweet time to develop, arriving at maturation a full year later, just when the next batch of flowers bursts forth. I’m sure there is a very clever biological reason why the strawberry tree has chosen this cycle, but I haven’t yet managed to find it out. If there are any readers out there who know, I’ll be very happy to hear from them.

The flowers are really quite charming, coming in clusters of small, white, bell-shaped flowers.

Bees love the flowers and will home in on them – if they happen to still be around in this late period of the year; bees will not leave their hives if temperatures drop below 5-10°C. If they are around, they will make honey from the corbezzole nectar they gather.
This honey has a certain reputation, simply because of its rarity: some years you get it, some years you don’t. But our friend Pliny the Elder was not terribly enthusiastic about the honey, writing that it has a rather bitter taste. In case any of my readers are beginning to think that Pliny is a bit of a sourpuss, I should say that others echo his sentiment. In this case, I can only report what I have read, since I have no independent experience of eating the honey.

The fact that both (white) flowers and (red) fruit are present simultaneously on an evergreen tree meant that Italian patriots imbued the tree with great symbolic importance in the decades leading up to the country’s unification in the 1860s. For red, white, and green were the colours of Italy’s tricolour flag of unification!

Patriotic poets in particular wove the tree into poems which were thinly veiled proclamations of the coming unification of Italy which they ardently hoped was imminent. I won’t bore readers with their purple prose. At the risk of being flippant, I much prefer another edible symbol of the Italian tricolour. It is reported that some years after unification a canny pizza maker in Naples realized that his pizza, made with (red) tomatoes, (white) mozzarella, and (green) basil, proclaimed the colors of the new Italian flag and so he named it Pizza Margherita, after the wife of Victor Emmanuel I, first king of unified Italy.

I don’t know if it’s the patriotic overtones or simply because the pizza is so yummy, but Pizza Margherita has remained a constant in the average Italian’s life.

But back to the strawberry tree. I read with sadness and anger that the delegates of the world’s nations cannot agree on a text committing everyone to limiting global temperature rise to no more than 1.5°C. I might weep, but strawberry trees will no doubt be rubbing their woody hands together at the thought that higher temperatures will allow them to march back north again and recapture the lands that were once theirs.

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Monte di Portofino: https://www.tripadvisor.it/Attraction_Review-g187827-d2356844-Reviews-Parco_Naturale_Regionale_di_Portofino-Santa_Margherita_Ligure_Italian_Riviera_Lig.html
Forest, Monte di Portofino: http://www.parcoportofino.com/parcodiportofino/it/eventdetail.page?contentId=EVN12955#.XBAxoHRKhPY
Mediterranean maquis, Monte di Portofino: https://montiliguri.weebly.com/promontorio-di-portofino.html
Corbezzole on the ground: our photo
Strawberry tree: our photo
Close-up of corbezzole on the ground: my photo
Close-up of corbezzole on the tree: https://it.m.wikipedia.org/wiki/Arbutus_unedo
Corbezzola interior: https://en.wikipedia.org/wiki/Arbutus_unedo
Range of the strawberry tree: https://en.wikipedia.org/wiki/Arbutus_unedo
Corbezzola jam: https://blog.giallozafferano.it/giusy89/marmellata-di-corbezzoli/
Aguardiente de Medronho: https://www.uvinum.it/acquavite/aguardente-de-medronho-premium-50cl
Sardinian corbezzole liqueur: https://www.lacambusadeisapori.com/tare-50-cl/526-liquore-di-corbezzolo-artigianale-di-sardegna-confezione-medium.html
Monte Conero: http://www.marchemaraviglia.it/struttura/71/hotel-monteconero
Ancona coat of arms: https://it.m.wikipedia.org/wiki/Arbutus_unedo
Strawberry trees on Lough Killarney: https://www.mindenpictures.com/search/preview/strawberry-tree-arbutus-unedo-habit-growing-beside-lough-killarney-county/0_80146177.html
Strawberry tree fruit and flower: https://www.giardinaggio.org/giardino/piante-da-giardino/corbezzolo-pianta.asp
Strawberry tree flowers: https://it.m.wikipedia.org/wiki/Arbutus_unedo
Corbezzolo honey: https://www.imprentas.eu/it/miele-sardo-e-confetture/158-miele-di-corbezzolo.html
Italian Tricolour: https://www.tempostretto.it/news/risorgimento-tavola-rotonda-messina-sicilia-dopo-unit-d-italia.html
Pizza Margherita: https://www.groupon.it/deals/taverna-del-cuore-6

THE CHERRY, SWEET AND SOUR

Vienna, 20 July 2018

In one of my wanderings through the Vienna woods with my wife, I noticed a tree like this one growing along the side of the path.

The bark, with those typical striations, almost scarifications, suggested strongly to me that it was a cherry tree.

The leaves looked cherry-like too. There was a cherry-like fruits hanging on the branches, but they were really small.

Was this a cherry tree gone feral, I wondered?

Cautiously, oh so cautiously, I tried one of the fruits. There was hardly any pulp, although what there was tasted cherry-like. And the small seed looked cherry-like too. I pronounced to my wife, who was standing anxiously by, waiting for me to keel over from eating some deadly poison, that in my opinion we were standing before a wild cherry tree.

Now that I had noticed the tree, I began to see them everywhere along our walks – a nice change from the drifts of wild garlic. Later on, one of the entries along a little “Nature Walk” at Hermesvilla (a large country house built by Emperor Franz-Josef for his beloved Sissi on the outskirts of Vienna) informed me that these were indeed wild cherry trees. In German, they have a charming name, Vogel Kirsche, a name that Linnaeus echoed in the Latin name he gave it, Prunus avium. I say charming, because I can indeed imagine birds feasting on these small fruit. What a lovely banquet Nature has given them! Here, a clever photographer has caught one in the act.

I have since read that small mammals also eat them, spreading – like the birds – the seeds far and wide, this no doubt explaining why I was discovering the trees far and wide in the woods around Vienna.

When I was a much smaller mammal than I am now, I distinctly remember climbing into the cherry tree which my French grandmother had in a corner of her garden – a big, stately old tree which had been there many a-year – and scarfing down its plump purple cherries, spitting out the cherry seeds far and wide. Ah, how sweet those cherries were! Even now, fifty and more years later, I can remember their taste. So I salute the Lords of the Universe, who in their infinite wisdom created the Vogel Kirsche for the delectation of the Vogels and small mammals!

Well, after that flight of poetic fancy, let me return to earth and to a more sober turn of phrase. For those among my readers who are as interested as I am in etymology, it may interest them to know that the English word “cherry” derives from the Old Northern French or Norman word for the tree and fruit “cherise”, which itself is derived from the Latin word “cerasum”, which in turn is a derivation of the ancient Greek word “kerasous”. The etymology tracks the journey of the domesticated cherry tree into Europe.

Kerasous was actually the name of one of the Pontic Greek provinces lying on the southern shores of the Black Sea, east of Trebizond. It was here that the Greek world got to know the domesticated cherry tree that we are familiar with, with its much larger cherries than the tiny fruit of the wild cherry tree which I had nibbled at cautiously. Somewhere in the Anatolian highlands behind Kerasous, farmers had domesticated the wild cherry tree, patiently coaxing it over generations to deliver up bigger fruits more on the scale of us big mammals, and sweeter and juicier into the bargain.

I would assume that Ancient Greeks brought back some trees and planted them in the Greek heartlands. From there, I would have thought it no great flight of the imagination to think that the cherry tree spread to Magna Graecia, Greater Greece, that string of Greek colonies that ran along the insole and heel of the Italian boot and the southern coasts of Sicily, and from there a skip, hop, and a jump would have brought the tree to the expanding Roman world.

Not so, according to Gaius Plinius Secundus, known to us as Pliny the Elder. In his Natural History

written in the late 70s AD, he holds that the cherry tree entered the Roman world in a much more Roman way, as spoils of war. In his words (translated, I hasten to add, by someone much more learned in Latin than I), “before the victory of L. Lucullus in the war against Mithridates, that is down to 74 BC, there were no cherry trees in Italy. Lucullus first imported them from Pontus”. Lucius Licinius Lucullus (to give the man his full name) was a Roman consul in the sunset years of the Roman Republic.

He was, it seems, a brilliant general. Among his other accomplishments, he comprehensively thrashed Mithridates, king of Pontus. In the process, he gained for himself untold riches in loot, which, along with the domesticated cherry tree, he brought back to Rome. He used his riches to live a life of luxury, something which was still frowned upon in Republican Rome but was to become the norm in Imperial Rome. Apart conspicuous consumerism (which included that typical expense of the Roman rich and powerful, the organization of extravagant games), Lucullus created a number of gardens, a fragment of one of which still exists in the Villa Borghese gardens in Rome.

This was another “spoil” of war – Lucullus had picked up the Persian love of gardens during his Eastern campaigns; I have had cause to mention Persian gardens in an earlier post, in quite another context. No doubt it was in his gardens that he planted his imported cherry trees and invited the Roman rich and powerful to partake of its fruit. As might be expected, the fruit became incredibly popular and plantings of the cherry tree grew apace. As the Roman legions moved north carrying the Pax Romana and civitas with them, the administrators who followed carried along cherry trees to plant in the conquered lands. Citing Pliny again, “in 120 years they have crossed the ocean and got as far as Britain”.

Of course, strictly speaking Pliny was wrong when he said that there were no cherry trees in Italy before Lucullus brought them. There were, but of the type which I had come across in the Vienna woods. The natural habitat of Prunus avium stretches from Ireland to the Iranian Plateau.

Our ancestors were eating their little fruits at least two thousands years before Pliny wrote his Natural History – we know this because various Bronze Age sites across Europe have yielded up the tiny little stones – and no doubt Italian peasants were still eating them. But aristocrats like Pliny would surely not have deigned to touch such poor food – much as I do not touch the elderberries which currently weigh purple and heavy on their bushes here in Vienna but whose weak and watery taste I came to despise when I picked them as a schoolboy in the English hedgerows.

Coming back to Lucullus, he was also known for his eating habits. His over-the-top banquets in particular were to become legendary, giving rise to the English word “lucullan”, as in “that dinner was lucullan” meaning that it was particularly large, lavish, and ostentatious (I add this etymological factoid because my wife is fond of using the equivalent Italian word “luculliano” of certain meals; it might interest her to know its provenance). If I mention this aspect of Lucullus’s lifestyle it is because of a recent lunch – not lucullan but definitely many notches above the ordinary – which I shared with an old colleague. After a starter of marinaded char with beer radish, apple and woodruff, followed by a main dish of grilled sturgeon with baby kohlrabi, Risina beans, Meyer lemon and stewed onions, all washed down with a glass of white wine, we both took for dessert a curd-sour cherry tart with hay milk ice cream. It was actually that delicious sour cherry tart that precipitated this post, not my meeting in the woods with the wild cherry.

I must admit to having been a bit sneaky with my readers, having written up to now as if there were only one type of edible cherry. In fact, as all cherry lovers will know, there are two: the sweet cherry, Prunus avium, and the sour cherry, Prunus cerasus.

For the biologically-minded among my readers, it might interest them to know that P. cerasus is actually a hybrid between our friend P. avium and another species of cherry tree, P. fruticosa, or dwarf cherry. This friendly intermingling of genes must have occurred on the Iranian Plateau or in Eastern Europe where the two species’s natural habitats overlap. As its common name suggests, P. fruticosa is believed to have provided the sour cherry tree its smaller size, but it is also thought to be responsible for its tarter tasting fruit. It seems that the hybrids took on a life of their own (“stabilised”, I believe is the scientific word for this) and interbred to form a new, distinct species. The wonders of biology …

I can personally vouch to the smaller stature of the sour cherry tree and to the greater tartness of its fruit. As a young boy, staying at my French grandmother’s house over a summer holiday, it came to pass that my grandmother decided to visit a first cousin of hers who was staying in her country house some kilometers away. She took me and my sister along with her. It was a delightfully faded house with furnishings that were rather threadbare and old fashioned: my mother rather reluctantly inherited it many years later, commenting that it would be more work than it was worth. Having politely pecked the old lady on the cheek and suffered through comments about how much we had grown since last we had met, we were allowed to run off into the garden, leaving the two old biddies to settle down to a nice cup of tea and a gossip. In that garden, tucked away in a corner, we discovered this small tree covered with bright red cherries, all very easy to reach – no clambering up ladders into this tree. Alas! A couple of cherries were enough to dissuade me from going further. They were too sour for my little mouth. I was disconsolate, although when my grandmother took a large bag of the cherries back home with her, I realized that I had stumbled across the source of those fabulous cherries that filled glass jars such as this one which stood in serried ranks on a shelf in the cellar.

My grandmother made assiduous use of those cherries, baking tarts such as the one I had eaten in my non-lucullan but still exceedingly yummy lunch. Memories, memories …

Of course, we love cherries not just for their fruit but also for their flowers in Spring.

Here, the Chinese, Koreans, and Japanese have surpassed us all. They have taken their local species of cherry tree (I should note in passing that there are at least 60 species of cherry worldwide) and over the ages have coaxed them into giving fabulous blooms in Spring.

In turn, cherry blossoms have coaxed wonderful poems out of Asian poets. Here, for instance, is a short poem by the late 9th century Japanese poet Otomo no Juronushi.

Everyone feels grief
when cherry blossoms scatter.
Might they then be tears –
those drops of moisture falling
in the gentle rains of spring?

While here we have Li Yu, terrible ruler (he was the last ruler of the Southern Tang dynasty in the late 10th century) but wonderful poet.

Beneath the moon, before the steps, all cherry blossom has fallen,
Enwreathed in smoke, she looks sorrowful lying in bed.
She feels the same regret today as one long year ago.
Both braids like cloud in disarray, her face is wan and sallow,
The crimson corset wet from wiping tears.
But what’s the reason why she suffers so?
She lies in a drunken dream before the window.

These biological wonders have been carried all over the world to amaze and delight. Many years ago, when we lived in Washington DC, we tried to see the cherry trees in bloom there.

But the crowds were so impossibly large that we beat a hasty retreat. I have a more intimate memory from my university days in Edinburgh. There was a little square, Nicolson Square, just across from the University Drama Society’s theatre space which I used to haunt. I would often pass through the square on my way to and from the other university buildings. It was densely planted along its sides with cherry trees which had an intensely pink flower. In the Spring it was a delight, as you walked first under sprays, then, as the petals fell, through drifts, of pink. This photo, from those years, gives a small idea of the loveliness.

That brief blaze of pink was a harbinger of the (weak) sun and (relative) warmth to come after the long, long, dark, dark, cold, cold months of the Scottish winter. And it always happened just when we had to hole up in the library to study for our end-of-year exams! Such is life …

__________________________

wild cherry tree: https://www.waldwissen.net/waldwirtschaft/waldbau/pflege/lwf_waldbau_vogelkirsche/index_DE
wild cherry tree bark: https://www1.wdr.de/verbraucher/wohnen/service-garten-borken-100.html
wild cherry fruit: https://vollwert-blog.de/wilde-vogelkirschen/
bird eating cherries: https://www.fotocommunity.de/photo/kirschen-essen-vogel-chrisi-online/17347944
wild versus domesticated cherry: https://vollwert-blog.de/wilde-vogelkirschen/
Pliny’s Natural History: https://en.wikipedia.org/wiki/Natural_History_(Pliny)
Lucullus: https://www.istockphoto.com/at/vektor/lucius-licinius-lucullus-gm686730586-126174385
Villa Borghese gardens: http://www.garden.it/chicotti/i-giardini-segreti-di-villa-borghese-giardino-dei-fiori
Prunus avium range: https://en.wikipedia.org/wiki/Prunus_avium
Sour cherry: https://gourmandistan.com/2012/05/20/short-sour-cho-chweet-cherry-season/
Glass jar full of cherries: http://lesgourmandesastucieuses.blogspot.com/2011/07/comment-conserver-vos-cerises-2eme.html
Cherry tree in bloom: https://www.istockphoto.com/at/fotos/wild-cherry-tree
Cherry trees blooming in Japan: https://www.redduckpost.com/cherry-blossoms-in-japan-can-you-rely-on-the-forecast/
Cherry trees blooming in Washington DC: https://washington.org/DC-guide-to/national-cherry-blossom-festival
Nicolson square: https://www.facebook.com/lostedinburgh/posts/nicolson-square-spring-1972-lovely/1530993553624989/

THE ODYSSEY: DAYDREAMS OF MY YOUTH

Milan, 10 March 2018

A couple of days ago, my wife declared that I needed to buy some books since my supply of unread books was running low. No sooner said than done: we popped down into the basement of the large bookshop in the Galleria Vittorio Emanuele in Piazza Duomo and I spent a happy half hour perusing their shelves of English books. As I walked off with five or six new volumes to read, I spied a book whose title was “Odyssey”.

And suddenly I was 10-11 years old again, sitting in the school library, breathlessly reading a simplified version of the Odyssey which was written in installments in some boys’ weekly magazine. Week by week, I followed the crafty Odysseus as he and his men sailed away from the still smouldering ruins of Troy in his “racing warships across the wine-dark sea”, bound for Ithaca and his wife Penelope and son Telemachus. I absorbed his adventures, some of which I illustrate here with Greek pottery or Roman mosaics or sculpture (and in one case with a much more recent print because I couldn’t find an example from the Classical period); I accompany the illustrations with passages from the text of the Odyssey translated by Robert Fagles:

In the land of the Lotus Eaters

Any crewmen who ate the lotus, the honey-sweet fruit,
their only wish was to linger there with the Lotus-eaters,
grazing on lotus, all memory of the journey home
dissolved forever. But I brought them back—I forced them,
hauled them under the rowing benches, lashed them fast
and shouted out commands to my other, steady comrades:
‘Quick, no time to lose, embark in the racing ships!’—
so none could eat the lotus, forget the voyage home.

In the cave of the cyclops Polyphemus, who is now in a drunken sleep after tossing down several large bowls of wine given to him by Odysseus

Now, at last, I thrust our stake in a bed of embers
to get it red-hot and rallied all my comrades:
‘Courage—no panic, no one hang back now!’
And green as it was, just as the olive stake
was about to catch fire—the glow terrific, yes—
I dragged it from the flames, my men clustering round
as some god breathed enormous courage through us all.
Hoisting high that olive stake with its stabbing point,
straight into the monster’s eye they rammed it hard—
and bored it round and round in the giant’s eye
till blood came boiling up around that smoking shaft
and the hot blast singed his brow and eyelids round the core
and the broiling eyeball burst—its crackling roots blazed
and hissed. He loosed a hideous roar, the rock walls echoed round
and we scuttled back in terror. The monster wrenched the spike
from his eye and out it came with a red geyser of blood —
he flung it aside with frantic hands, and mad with pain.

On Circe’s enchanted island

She opened her gleaming doors at once and stepped forth,
inviting them all in, and in they went, all innocence.
She ushered them in to sit on high-backed chairs,
then she mixed them a potion—cheese, barley
and pale honey mulled in Pramnian wine—
but into the brew she stirred her wicked drugs
to wipe from their memories any thought of home.
Once they’d drained the bowls she filled, suddenly
she struck with her wand, drove them into her pigsties,
all of them bristling into swine—with grunts,
snouts—even their bodies, yes, and only
the men’s minds stayed steadfast as before.
So off they went to their pens, sobbing, squealing
as Circe flung them acorns, cornel nuts and mast,
common fodder for hogs that root and roll in mud.

Sailing by the sirens

I stopped the ears of my comrades one by one.
They bound me hand and foot in the tight ship—
erect at the mast-block, lashed by ropes to the mast—
We were just offshore as far as a man’s shout can carry,
scudding close, when the Sirens sensed at once a ship
was racing past and burst into their high, thrilling song:
‘Come closer, famous Odysseus—Achaea’s pride and glory—
moor your ship on our coast so you can hear our song!’
So they sent their ravishing voices out across the air
and the heart inside me throbbed to listen longer.
I signaled the crew with frowns to set me free—
they flung themselves at the oars and rowed on harder.
But once we’d left the Sirens fading in our wake,
once we could hear their song no more, their urgent call—
my steadfast crew was quick to remove the wax I’d used
to seal their ears and loosed the bonds that lashed me.

Sailing between Scylla and Charybdis

Now wailing in fear, we rowed on up those straits,
Scylla to starboard, dreaded Charybdis off to port,
her horrible whirlpool gulping the sea-surge down, down
the whole abyss lay bare and the rocks around her roared,
terrible, deafening— bedrock showed down deep, boiling
black with sand— and ashen terror gripped the men.
But now, fearing death, all eyes fixed on Charybdis—
now Scylla snatched six men from our hollow ship,
the toughest, strongest hands I had, and glancing
backward over the decks, searching for my crew
I could see their hands and feet already hoisted,
flailing, high, higher, over my head, look—
wailing down at me, comrades riven in agony,
shrieking out my name for one last time!

Odysseus killing the suitors

With that he trained a stabbing arrow on Antinous …
just lifting a gorgeous golden loving-cup in his hands,
just tilting the two-handled goblet back to his lips,
about to drain the wine—and slaughter the last thing
on the suitor’s mind: who could dream that one foe
in that crowd of feasters, however great his power,
would bring down death on himself, and black doom?
But Odysseus aimed and shot Antinous square in the throat
and the point went stabbing clean through the soft neck and out—
and off to the side he pitched, the cup dropped from his grasp
as the shaft sank home, and the man’s life-blood came spurting
out his nostrils— thick red jets— a sudden thrust of his foot—
he kicked away the table— food showered across the floor,
the bread and meats soaked in a swirl of bloody filth.

Ah, what stories, what stories!

Then, a few years later, when I was 13-14 years old, I caught the bug of trying to figure out the route which Odysseus had taken in the ten years he wandered the seas trying to reach home: just where were the land of the Lotus Easters, the cave of Polyphemus the Cyclops, the rocks on which the Sirens sat and sang, Scylla and Charybdis? Sitting in the quiet school library

I would surreptitiously shove my homework aside – Latin, Greek, French, History, whatever it was – and go get myself the Times Atlas. This was a very large atlas with a lovely dark blue cover. It had maps of every corner of the world, but I zeroed in on the maps of the Mediterranean: the Aegean Sea

the North African coast up to Tunisia

Italy, especially the area around Sicily

and a glance or two across the western Mediterranean to Spain.

I pored over a translation of the Odyssey, which I found in some corner of the library, trying to tease out clues as to travel time and direction. Then, having got some information somewhere about how fast a sailing ship could go, I would examine the maps with furrowed brow, trying to turn this information into travel distance and direction. I read up on competing theories of Odysseus’s itinerary, which had maps looking like this.

I spent hours on this. But eventually reality stepped in. Either my grades were slipping or I realized that it was impossible to work out Odysseus’s itinerary with any level of certainty; I was slipping into the world of cranks. But it wasn’t all for naught: I was left with a love of maps and of the Mediterranean. And from time to time, when I have a chance encounter such as that in the bookshop, good memories flood back of this brief passion of mine.

____________
Escaping the Lotus Eaters: https://art.famsf.org/theodore-van-thulden/ulysses-and-his-companions-land-lotus-eaters-no-5-labors-ulysses-19633015206
Odysseus blinding the Cyclops: https://it.pinterest.com/pin/498914464951224721/?lp=true
Odysseus blinding the Cyclops: https://trecancelle.wordpress.com/2013/04/22/153-sperlongas-archaeological-museum-and-tiberius-grotto/
Circe turning Odysseus’s men into swine: http://www.theoi.com/Gallery/T35.7.html
Odysseus and the Sirens: https://en.wikipedia.org/wiki/Odyssey
Odysseus and the Sirens-mosaics: http://marmor-mosaike.de/FK035.html
Odysseus and Scylla: https://releaseyourkraken.com/blog-3-kraken-mythology/
Odysseus and Scylla (reconstruction): https://ontravelwriting.com/places-and-people/sperlonga-sculptures-group-ulysses-national-archaeology-museum/
Odysseus kills suitors: http://slideplayer.fr/slide/3720241/
Times Atlas Greece: https://www.amazon.co.uk/Original-Antique-Victorian-Greece-Scutari/dp/B0088WNU8Q
Times Atlas Italy: http://www.stanfords.co.uk/The-Times-Desktop-Atlas-of-the-World_9780008104986
Times Atlas Libya and Egypt: https://www.davidrumsey.com/luna/servlet/detail/RUMSEY~8~1~225480~5506188:Egypt-and-Libya,-Plate-85,-V–IV
Map with journey: https://it.pinterest.com/pin/74379831324150781/?lp=true

SPRING IS COMING!

Sori, 14th February 2018

Once, after I’d made a speech in Bangkok about how the world was going to hell in a hand basket, with multiple environmental disasters awaiting us, I was asked by the MC (who clearly had no idea what to say to me) what I most missed in Thailand. The seasons, I replied: winter, spring, summer, autumn. It was indeed one of the few things I missed in Bangkok from my European heritage; I always felt that South-East Asia was seasonal monotony. It was either hot or hotter, with rain added from time to time.

Now that I’m back in Europe, I can enjoy the four seasons again. Right now, in a masochistic sort of way, I’m enjoying the tail-end of the winter season: ah, that cold north wind which causes you to pull your head and shoulders into your coat like a turtle into its shell … But here on the Ligurian coast, located in its own warm microclimate, we already have signs that spring is on its way! As we have been walking the hills, there have been signs all around us that Nature is getting ready to burst forth again, like in Botticelli’s Spring.

We have the mimosa trees, whose festival it will soon be

the almond trees, seen here on a walk in the Cinque Terre

the crocuses, in the shady underforest

a lone primrose, also spied on the sun-speckled forest floor

carpets of a yellow flower, to me unknown, bedecking the sides of the paths open to the sun


bushes of rosemary growing from out of the rocks

purple irises, not a flower I connect with early spring

a humble little mauve flower, growing at the foot of olive trees

even a bright yellow fungus, returning a dead log to the earth from whence it came.

Yes, nothing so lovely as the Earth bursting into life. No wonder the poets have often sung about spring! Here’s a poem by Gerald Manley Hopkins, entitled simply Spring:

Nothing is so beautiful as Spring –
When weeds, in wheels, shoot long and lovely and lush;
Thrush’s eggs look little low heavens, and thrush
Through the echoing timber does so rinse and wring
The ear, it strikes like lightnings to hear him sing;
The glassy peartree leaves and blooms, they brush
The descending blue; that blue is all in a rush
With richness; the racing lambs too have fair their fling.

What is all this juice and all this joy?
A strain of the earth’s sweet being in the beginning
In Eden garden. – Have, get, before it cloy,
Before it cloud, Christ, lord, and sour with sinning,
Innocent mind and Mayday in girl and boy,
Most, O maid’s child, thy choice and worthy the winning.

Happy Saint Valentine’s!

_____________

Boticelli’s Primavera: https://en.m.wikipedia.org/wiki/Primavera_(painting)
All other pics: all ours

RUBALDO MERELLO

Sori, 10th February 2018

My wife and I were recently in Genoa. Since it was a rainy day, we had decided that our usual excursions along the coast were out, and had opted to visit a couple of exhibitions at the Palazzo Ducale, the Ducal Palace. The Palazzo Ducale was recently the scene of much brou-ha-ha. It had hosted an exhibition of Modigliani’s paintings. Some Modigliani experts had claimed that half the paintings were fakes (apparently Modigliani is very easy to fake), the organizer retorted that all the paintings had certificates of authenticity emitted by various other experts and that very respectable institutions had already hosted the exhibition, the Carabinieri had nevertheless moved in and confiscated the whole exhibition and were pressing charges for fraud, the organizer in turn was suing person or persons unknown for making false claims … in a word, there was a right royal mess.

Luckily, the exhibitions we were visiting were not the subject of such polemics. One was an exhibition of works by Picasso from the Picasso Museum in Paris. Although interesting, I will not comment on it (although I should note in passing that Picasso has also been widely faked: organizers beware!). The other was an exhibition of works by Rubaldo Merello.

I will perfectly understand if readers have never heard of Merello. I had not heard of him either until we saw this exhibition advertised. He is, to be honest, a minor Italian painter and sculptor, and his story is quickly told. Born in 1872, he worked at the turn of the last century, dying in 1922 at the relatively young age of 50. He was a local son, learning his trade at Genoa’s Accademia Ligustica delle Belli Arti. After a bit of to-ing and fro-ing, he tied his colours to the movement known as divisionismo, Italy’s answer to France’s pointillisme. For some reason which is not completely clear but which may have had to do with his paintings being rejected by the 1st Venice Biennale, he started isolating himself from the art world, eventually holing up, in 1906, in San Fruttuoso, a small fishing hamlet on the promontory of Monte di Portofino.


I have already written about San Fruttuoso in an earlier post, but it’s worth repeating here that while charming San Fruttuoso is very remote. The only ways to reach it are by boat from Camogli, which even today can be impossible if the sea is too rough, or by foot up and around the mountain and then down a steep track to the shore – in Merello’s days either your own feet or mules’ feet. But Merello buried himself and his family here for eight years, despite many calls from his friends to return to civilization. He paid the price for his isolationism. In 1913, his younger son died of diphtheria because medical help couldn’t arrive quickly enough. His wife had a breakdown after her son’s death (poor woman, who can blame her after the hermit’s life her husband had imposed on her), and Merello himself was never quite the same. He moved the remaining family to Santa Margherita Ligure in 1914 and worked there, mostly on sculptures, until he died.

Because Merello chose to stay in San Fruttuoso, most of his paintings are of the hamlet and its surroundings. His paintings of the hamlet itself are interesting but no more than that.



It’s when Merello clambered up the mule track behind San Fruttuoso to be high up above the village that his paintings begin to grip me. There was one view in particular which he painted again and again, almost obsessively it would seem, a view of the small bay of San Fruttuoso from the Monte di Portofino, which I have been always fond of. It is a plunging view, from high up the mountain down to the lapis lazuli sea far below, seen through a screen of trees. It is a view much photographed.

Merello tried a number of colour combinations for the view, resulting in a fascinating array of paintings.


Even more striking, though, were his paintings still from high on the mountain but now focusing just on pines and the sea in the far distance.

He arrived finally at an almost abstract composition of pine against water.

If this last painting had fallen off the back of a truck, I would not have hesitated to keep it, on the basis of the morally dubious saying “Finders keepers, losers weepers”. Out of a somewhat masochistic curiosity, I checked auction prices for Merello’s paintings. While many orders of magnitude below what you need in your bank account to buy a (real) Picasso, at around €40,000 a painting they are way out of my league. Well, I guess I’ll never have a Merello on my wall – unless it falls off the back of a truck.

_______________

Rubaldo Merello: http://www.palazzoducale.genova.it/rubaldo-merello-la-vita/
San Fruttuoso: http://www.alamy.com/stock-photo/san-fruttuoso-bay.html
San Fruttuoso: https://www.fondoambiente.it/luoghi/abbazia-di-san-fruttuoso
The bay of San Fruttuoso from above: https://www.tripadvisor.it/LocationPhotoDirectLink-g227888-d4569424-i112196609-Camogli_San_Rocco_Batterie_San_Fruttuoso_Trail-Camogli_Italian_Riviera_L.html
Other photos: my pics

FRAGMENTS OF A GREEK HOLIDAY

Milan, 20 September 2017

Fragments of memories from our brief trip to Greece:

– The constant presence above your head of the Parthenon on its Acropolis.

What a sight it must have been for people riding towards Athens across the plains of Attica 2,000 years ago!

– The Parthenon up close.

Like a famous actress from long ago, a bit of a shock to get too near and see the ravages of time.

– The new Acropolis museum.

It’s handsome – but that only makes it even more painful to look at the Parthenon’s smashed and crumbling architectural reliefs which it was built to house and preserve.

– The National Archaeological Museum, visited 40 years ago when I was a young teenager, but still with the power to fascinate:
The “face of Agamemnon”

The smiling, smiling, ever smiling Kouroi


Zeus calmly throwing his lightning bolt

The young jockey

Emperor Augustus, looking benign but whose empty eye sockets make him rather sinister.

– The Goulandris museum, with its collection of statues from the Cycladic islands

which so fascinated the likes of Modigliani, Hepworth, and Moore.

– On the outskirts of Athens, the remains of the monastery of Daphni; the few remaining shards of 11th Century Christian mosaics clinging to its walls have managed to withstand earthquakes, marauding Barbarian, Crusader, and Ottoman troops, and more recently just general indifference.



– The Byzantine and Christian museum, with its collection of icons.


– At the Islamic collection at the Benakis museum (a reminder of how close to the Muslim world Greece is), having an omg moment when I spotted the 16th Century Ottoman plates which look exactly like the plate I bought 12 years ago in New York.

– The kilometers of small streets, once no doubt bursting with local life but now bursting with tourist tat.

– The shocking amount of graffiti, disfiguring so many buildings.

– Empty shops everywhere, mute testimony to the country’s dire economic straits.

– The ridiculous marching by the two soldiers guarding the Tomb of the Unknown Soldier at the Parliament


so reminiscent of Monty Python’s Ministry of Silly Walks.

– The island of Spetses

where the wedding which brought us to Greece in the first place was held, in this open air theatre overlooking the sea.

– The sea from the ridge running along the centre of the island


the sight of which brought to my mind the famous lines from Xenophon’s Anabasis. He is recounting how a Greek mercenary army, stranded in northern Mesopotamia by the death of their Persian employer, Cyrus the Younger, fights its way back to the safety of the Greek cities lying along the coast of the Black Sea: “When the men in front reached the summit … there was great shouting. Xenophon and the rearguard heard it and thought that there were some more enemies attacking in the front … So Xenophon mounted his horse and, taking Lycus and the cavalry with him, rode forward to give support, and, quite soon, they heard the soldiers shouting out “Thalassa! Thalassa! The sea! The sea!” and passing the word down the column. Then certainly they all began to run, the rearguard and all, and drove on the baggage animals and the horses at full speed; and when they had all got to the top, the soldiers, with tears in their eyes, embraced each other and their generals and captains …” They could finally believe that, like Odysseus, they would sail home.

___________________

Shards of Ancient Greek pottery: https://umfablog.wordpress.com/2011/01/13/collection-highlight-amphora-depicting-shrine-with-warrior-paying-respects-to-deceased-man/
Parthenon from streets below: https://brigitaozolins.wordpress.com/2013/10/02/athens-and-the-oracle-at-delphi/
Greek chariot: http://factsanddetails.com/world/cat56/sub367/item2000.html
Parthenon up close: https://www.hexapolis.com/2014/06/27/8-fascinating-facts-about-the-parthenon-the-cultural-icon-from-ancient-greece/
Acropolis museum: http://yourhellas.com/listings/acropolis-museum/
Museum contents: http://andrewprokos.com/photo/acropolis-museum-parthenon-gallery-athens/
Face of Agamemnon: https://en.m.wikipedia.org/wiki/Mask_of_Agamemnon
Kouros: https://www.athensguide.com/archaeology-museum/athens-national-museum050b_jpg_view.htm
Kouros close up: my wife’s photo
Zeus: http://ancientrome.ru/art/artworken/img.htm?id=6131
Young jockey: https://www.tripadvisor.co.uk/LocationPhotoDirectLink-g189400-d198713-i237853952-National_Archaeological_Museum-Athens_Attica.html
Emperor Augustus: http://www.aviewoncities.com/gallery/showpicture.htm?key=kvegr1128
Cycladic statue: https://www.pinterest.co.uk/claude2744/cylades/?autologin=true
Modigliani portrait of a woman: https://www.wikiart.org/en/amedeo-modigliani/portrait-of-a-polish-woman
Daphni monastery mosaics: my photos
Byzantine and Christian museum : mine
Benakis museum: http://www.mesogeia.net/athens/places/thissio/islamikomousio_en.html
Tourist street: https://www.athensguide.com/ermou/index.htm
Graffiti: http://www.greece-is.com/news/athens-mayor-gets-tough-graffiti/
Empty shops: http://www.doomsteaddiner.net/blog/tag/troika/
Soldiers at the Tomb of Unknown Soldier-1: https://brigitaozolins.wordpress.com/2013/10/02/athens-and-the-oracle-at-delphi/
Soldiers at the Tomb of the Unknown Soldier-2: http://www.alamy.com/stock-photo-changing-of-the-evzon-honour-guard-tomb-of-unknown-soldier-athens-12450649.html
Ministry of Silly Walks: https://www.google.co.uk/amp/s/www.pinterest.com/amp/pin/453034043738797177/
Spetses: http://www.ermioni.info/spetses-island
Open air theatre Spetses: http://www.spetsesdirect.com/out-about/theatre/
Sea from Spetses: my photo
Sailing ships: http://www.bbc.co.uk/schools/primaryhistory/ancient_greeks/sea_and_ships/

IN THE MOUNTAINS

Sori, 24 April 2017

The north wind had blown hard all night, and by morning the air over the sea, the village, and the hills behind it was crystal clear. After our morning coffee, we decided to take the path along the sea cliffs which brings one to the village graveyard. Along the way, we stopped for a moment at the memorial to those villagers who have died at sea.

With the air so clear, though, I soon forgot the dead and let my gaze be drawn by the snow-capped mountains hovering far away on the horizon: Mounts Gelàs and Argentera, along with their acolyte peaks, in the the Maritime Alps, today enveloped in the National Park of the Alpi Marittime.

Oh, that I could skim across that lapis lazuli sea!

Soar over Spotorno on the opposite shore of the Gulf, waiting patiently for its summer bathers, up over the hills behind it.

Over Mondovì, racing for the mountains beckoning to me behind it.

To finally alight, high up in the park, there to enjoy all its delights.






One day we’ll go there, I tell my wife, one day – although no doubt by a more normal mode of transportation.

_____________

Pics of the memorial and the mountains behind it: ours
Flying over the sea: https://www.google.co.uk/amp/s/amp.dailytelegraph.com.au/newslocal/northern-beaches/superman-surfer-gets-birdseye-view-to-sea/news-story/90862b1d51f14ff9887116c7a5768088
Spotorno: http://www.comune.spotorno.gov.it/1822/galleriafotografica/24-06-2007-la-spiaggia-di-spotorno/
Mondovì: https://www.italiadascoprire.net/piemonte/provincia-di-cuneo/mondovi/mondovi.html
Parco alpi marittime-1: http://thetourismcompany.com/casestudy.asp?serviceid=2&projectid=921
Parco alpi marittime-2: http://www.parks.it/parco.alpi.marittime/gallery_dettaglio.php?id=17863
Parco alpi marittime-3: http://www.parks.it/parco.alpi.marittime/gallery_dettaglio.php?id=14489
Parco alpi marittime-4: http://www.parks.it/parco.alpi.marittime/gallery_dettaglio.php?id=7856
Parco alpi marittime-5: http://www.parks.it/parco.alpi.marittime/gallery_dettaglio.php?id=13402
Parco alpi marittime-6: http://www.parks.it/parco.alpi.marittime/gallery_dettaglio.php?id=9385