Ten Reasons Winery Owners Should Drive Ferraris

This morning I pulled into a parking lot in Siena next to a brand new Ferrari, price-tag $250,000. I had a 2006 Golf ready to trade in, I joked with the parking attendant, who immediately blurted out whose car it was: the owner—I’ll call him “J”–of a big, brand-name Tuscan winery. Maybe I’m jealous (my winery breaks even, as long as my partner in the venture and I work full-time jobs to cover its costs and our families lend us money now and then). Still, I started to imagine what kind of logic had led to a purchase like that. Now, I think I’ve figured it out.

“J”’s Ten reasons winery owners should drive Ferraris:

1.     Because we’ve earned it. (Not me, personally, of course. I inherited from Dad, who inherited from Grand-Dad, etc. but, you know, someone in the family must have, at some point, worked.)

2.     Because all publicity is good publicity, and driving around abandoned hilltop hamlets in remote areas of Italy in my Ferrari gets me just that. Bound to lead to stronger wine sales—Marketing 101, man.

3.     Because I’m a role model. If I drive a Ferrari, the Romanian guys that work in my vineyards (wherever those are) will understand that if they keep at it, one day they’ll be driving Ferraris too. I’m their inspiration, and that, even I find inspiring.

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Playing by the (Italian) Rules

A friend of mine has a very valuable car. It’s a Fiat Punto with over 250,000 km on it, a dent on one side and a door that doesn’t close properly on the other. That might not seem very glam, but here’s the thing: it’s still registered to his ex-girlfriend, an Australian who left Italy in 2008. He parks it wherever he wants.

You wouldn’t think that using a car in a town like Siena (60,000 people) would be particularly problematic, but Bernardo devotes plenty of time to devising ways to drive under the telecameras at the city gates without getting a ticket (for example, with the hatchback open, so the camera can’t see the license plate number) or park near his office in the center of the pedestrian zone without paying. Most of the time he uses (illegally) one of the half-dozen spaces in front of the pricey hotel across the piazza from his office. He once told me he “knew some guy” there, who kept an eye on his car. You can park in the public lot next to the hotel for 60 Euro cents an hour, so it hardly seems worth asking the favor, but I guess for some the principle of free parking matters a lot.

If Bernardo arrives late, and the hotel slots are full, he parks (illegally) around the corner in front the courthouse, putting a handicapped-parking pass on his dashboard. The original pass belonged to his Aunt Silvia’s neighbor, Lucia, a blind woman who lives across the hall in their apartment building near the Duomo. Bernardo had his aunt borrow the pass now and then on his behalf, and when color laser printers became relatively common, he made himself a pretty good copy. Continue reading Playing by the (Italian) Rules

Ah Bruschetta

ladies picking olives
The olive-picking squad, ca. 2002

How can anything be “extra virgin”? Olive dearest, either you have or you haven’t been pressed. And that’s the thing. Nobody around here talks about “virgin” olive oil. The olives get milled, the oil comes out, the pith gets discarded, or used, these days, as fuel in some new kinds of furnaces. The salient point, rather, is age, and “new oil,” the just-pressed oil available only in October and November, is everyone’s passion. Even though we have our own olives, if we spot a bottle of new oil for sale before we get around to making ours, we’ll buy it without a split second’s hesitation. It’s too good not to.

Throughout the year, that neon green, delicately peppery, fresh-cut-grass-smelling oil has week by week, almost imperceptibly become a yellower, less zesty condiment with a muted, leafy aroma. The new oil is like a drug, and we halt all culinary projects, health programs and weekly meal routines to gorge on it.

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The Art of Eating

When I quit my job and moved to Italy in 2001, the resistant tradition of the three- or four-course evening meal was—for the first few months at least—an excuse to dedicate lots of time to cooking. In the back of a dusty cupboard in the seldom-used upstairs kitchen, I found an old yellowed cookbook, in which I searched futilely for cooking temperatures, until I realized that by “flame” the book referred to that of an actual fire.

Here are some of my favorite excerpts from L’Arte di Mangiare Bene, by Pellegrino Artusi, published in 1891.spine of old book

Principles

“The act of cooking is a rascal: it often brings us to the brink of despair, but it also gives us pleasure, because when we succeed or overcome an obstacle, we feel so satisfied, we sing victory. Don’t trust cookbooks, especially not Italian ones.”

 Fried Artichokes

“This is an easy dish; yet, although it is hard to believe, not everyone knows how to make it. In some countries, the artichokes are boiled before being fried. Non va bene! In others they are drenched in a batter, which is not only unnecessary but robs this fruit of its natural taste. Here is the best method, the Tuscan one. The Tuscans, making enormous use and abuse of vegetables and herbs, cook them better than anyone else.”

Bistecca alla Fiorentina (T-Bone Steak, Florentine style) Continue reading The Art of Eating

Il Lord

“Our yard is on fire!” I yelled into the phone, over the sound of the helicopter swooping down to the swimming pool to fill its bucket.

“Does that mean you’ll be late for lunch?”

It did. A week earlier I had written to my neighbors, old English aristocrats, about their garden. Or about my garden, to be more accurate, with which I wanted their help. Their garden, open to the public and well known from coffee-table books, was reputedly a marvel of Italian Renaissance design, maniacally tended by four full-time gardeners, one of whose sister-in-law was my cleaning woman. Through her, I had sent them a note explaining my project—a redesign of our front lawn using only the flowers, herbs and shrubs found in Italy in the Middle Ages. I wanted their help and advice, but I was also secretly hoping to be offered a private tour of their grounds.

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Bambina at the Beach

girls at beachThe Italian constitution establishes work as the right of every citizen, but it could almost make the same claim for an annual beach vacation, since the way those are talked of here is as of a duty or a need. “Lo faccio fare del mare”—I’m having him do time at the shore, the parents and grandparents boast to one another of the children’s summer plans. From the plumber to the banker, every one seems to have a “casa al mare,” which I discovered early in my life in Italy means a cramped, sparsely furnished, 1960s- or ‘70s-built apartment and not the Martha’s Vineyard homesteads atop swaths of pristine private beach I had imagined.

Going to the seaside for vacation is a post-war phenomenon in Italy. Before the 1950s, the mountains were the destination of choice for anyone of means, and wisely so. They are still the only place to escape the brutal heat of summers on the peninsula. But these days, when the English and Germans and Americans rush in to occupy the Tuscan countryside in August, the Italians flee to the beach, to days that proceed as follows:

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The Butcher, The Baker, The Candlestick Maker

Life in provincial Tuscany involves a cast of what seemed at first like supporting characters but, fifteen years in, have become in many ways the people I know best, simply because we’ve been through it all—together.

candlesticksIf you like antiques, you had better like carpenters, of which, here in Siena, there are a confusing variety of specialists. There’s the one we call “quello bravo,” whom we hired to make cabinets out of some three-hundred-year old, massive chestnut shutters. Then, there are the two who repair antiques, one rebuilding the damaged section, the other, called the “shiner,” who buffs or waxes or polishes the reconstructed section so that it blends in with the old. There used to be yet another carpenter, whom we called the “candlestick guy,” because the first time I went to see him was about a pair of termite-stricken antique altar candlesticks. He specialized in anything very old, or very precious, or very small.

When I got a dog last year, all these carpenters seemed pleased. Animal lovers, I thought, until one of them explained, “Dog owners are my bread-and-butter.” I didn’t make the connection until Kaya, my Maremman Shepherd puppy, chewed through the bottom bar of a four-hundred year-old chair.

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The Women’s End

At dinner parties in Siena, the tables are boy-girl, i.e., the men sit at one end, all together, and the women at the other. The main topic at the men’s end is, apparently, the Palio, or professional soccer. One summer, with my family visiting, during a party at our house, my sister and I got up from our women’s end to clear one of the courses, and once safely in the kitchen, she asked me, “So what are the women discussing?” “Floor wax,” I told her, in truth.
rug and brushThe day my Italian ex-husband’s first wife moved out of the 11th-century fortress he calls home, his aunt moved in to keep house for him, and the day I moved in, she handed the housekeeping over to me. “I do a floor a day,” this 76-year-old explained, “starting at the top, on Monday, with the bedrooms and bathrooms,” including it turned out, washing their tile walls. I started to laugh when she pulled out the feather duster, but she carefully showed me how to clean the intricate woodwork of the bed with it, then how to brush the rugs—no vacuum-cleaners on site—with what looks like and must originally have been a bunch of twigs bound with twine, although not before clearing the walls and ceilings of cobwebs by means of a ring of bristles stuck to an extendable pole. She explained the importance of vinegar, for the drip stains on the shower doors, and bleach for the toilets and bidets. Had they ever considered hiring someone to clean, I asked? “Che ci vuole?” was Auntie’s answer, “What’s it take?” by which she meant, hardly any effort at all.

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Bringing Up Bambina

In order to instill a lifetime of sound eating habits in your children, all you need is an Italian grandmother, and the will to stand back for twelve years or so, while she feeds them the opposite of what you would. You won’t have to foist the responsibility on her—she will take it as soon as she can. Conversely, should you not care to hand it over, you’ll find her expert slavish service to your child will remove your entire generation from the running.

Glass of eggThe moment I gave up nursing, my mother-in-law, Rita, stepped in with a diet of bottles of baby biscuits dissolved in boiled cow’s milk that continued (in its later stages by stealth) until Giorgia was almost five. Starting around six months old, my daughter also got a raw farmer’s egg to drink mid-morning, which quickly became a favorite. (Even the Italian physician balked at this: better a store-bought egg, she said.) At a year or so of age, she was ushered into the three-meals-and-two-snacks day that accompany Italians from the cradle to the grave.

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Rich?

The car that screams "I'm loaded:" My ten-year-old VW Touareg, with the side mirror taped on.
The car that screams “I’m loaded:” My ten-year-old VW Touareg, with the side mirror taped on.

When I moved to Castelnuovo last year, I immediately made a mistake. I drove over to the mechanic’s, got out, introduced myself and explained what was wrong with my car. “Lei e’ ricca, signora,” the mechanic said in turn. It was the car that misled him. It’s a ten-year old diesel VW, but a big one, and one of the rare automatics found in Italy—a car that apparently says to the world its owner has cash to burn. The last thing you want, especially as an American new in town, is for anyone to think you’re rich. If I had only driven my Golf–dented on both sides, covered in dust from our long dirt driveway, a war zone inside thanks to popcorn fights on the way home from school and 150,000 miles on the odometer—everything would have been different.

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