We are back at the Fattorie Faggioli! Federica wrapped up another successful quarter at Evergreen and I received approval to do some work online over the next 5 weeks, so we jumped on the chance to return. So far we’ve been recovering from jetlag, checking the status of everything, and hosting an huge group of guests. Summer has returned and we with it.
We checked out the Festa Artusiana the other night in neighboring Forlimpopoli. We took tour through their archaeological museum where we learned about how the Papal state salted the fields in this area for their resistance to Church edicts, saw Roman terra cotta plumbing used to carry water from the Bidente river below our farm into houses miles and miles away, and checked out the skeleton of a medieval woman recovered from a mall construction project with no cavities from her simple but healthy diet. The main attraction of the festival, named for Pellegrino Artusi, is food. Artusi is famous for recording hundreds of recipes in his “Science in the Kitchen and the Art of Eating Well” (La scienza in cucina e l’arte di mangiare bene), from classics like tagliatelle con ragu (the original pasta with meat sauce) to more obscure delicacies. The festival features a similar variety, which struck this American as strangely unusual here. Folks like to eat the things they like to eat here, so a significant number of the booths offered Romagnolo classics like tagliatelle or piadina.(flat bread often served with cheese and cured ham). The booths I gravitated toward served the more unusual things for the average Romagnian: macrobiotic dishes, heirloom fruit preserves, slabs of beef. We actually visited the same festival with Walker and Monika last year and ended up wandering aimlessly, hungry and indecisive, for hours. This time we just forgot to bring cash.