By now, the persimmon trees have lost their leaves, so the branches, covered in hundreds of round, orange-red fruits, stand out against the often-grey sky. The grapes and olives are harvested, but it’s too early to start pruning vines or trees. Leeks and fennel grow, without much attention, in the vegetable garden. We’ve eaten, for the time being, enough grilled mushrooms, mushroom pasta and mushroom risotto. It has started to rain, and it is the time of year when the thick-walled farmhouses feel colder than the scirrocco-driven dampness outside, so we come in, light the fire, drink tea and play briscola.
On weekend mornings, we hear the dogs and gunshots of the hunters in the fields and woods around us. A friend brings me a piece of boar, which another friend makes into sausage and salami for us to hang in the cellar and eat this winter. Someone else brings chestnuts to a dinner party, and we sit up late around the fire with a good excuse to drink lots of wine. The ash of the fires and the dogs’ now always-muddy feet are reason enough to ease the housekeeping standards. Continue reading Ringraziamento