The Romans were familiar with the secrets of producing a fine ham; they knew the low humidity, gentle breeze and climate near the Northern Italian Alps was ideal for meat preservation. Even before them, the Etruscans believed these conditions to be so perfect that they actually improved the quality of the meat itself. But it was actually the Gauls who refined the process and it is their legacy that continues today in the traditional processes of producing a prosciutto crudo, a fine delicacy that is held in the highest regard by Italians. To this day, very little has changed in the process of taking a raw haunch and turning it into a delicious ham. The air-dried hindquarters of a pig have been treasured since ancient times, with the Italian word for ham, prosciutto, deriving from the Latin perexsuctus, which means ‘deprived of liquid’; however, some experts say the word comes from the Italian verb prosciugare (to drain).
Next September Villas of Italy will visit Casamonti Farm, to meet owner Raimondo for lunch. This is no ordinary farm, it is a combination of scientific marvel and culinary delight. We'll meet a special breed of Tuscan pig called Cinta Senese. Cinta means “belt” in Italian, and you’ll see why when we visit. We’ll tour their curing room . . . their capocollo is mind altering . . . I promise. We will have lunch there with Raimondo paired with their fabulous wines and olive oils all produced from their grapes and olives. Abbondanza!
We'll learn from Raimondo that for years connoisseurs of good food have always considered ham to be the best part of the pig and debates still remain unresolved about which of Italy’s two most famous hams, Prosciutto di Parma (Parma ham) and Prosciutto di San Daniele, is the best. Both of these famous hams are registered DOP Denominazione d’Origine Protetta (Protected Designation of Origin) products and have had this protected status for many years; to retain this accolade, they must continue to meet stringent standards and must be produced within a strict geographic area dictated solely by the European Union. Prosciutto di Parma to qualify to become a Parma ham, the hind thigh must come from a nine-month old pig bred in one of the eleven EU-stipulated regions and weighing no less than 150kg. The pig must have been fed a carefully regulated diet of cereal, grain and, importantly, whey that has been produced during the production of Parmigiano-Reggiano (Parmesan) cheese. The legs are trimmed and marked with a certification of authenticity before being sent to one of the traditional curing houses that centre around Langhirano, in the Parma region. Salt is the only ingredient used during the curing of Parma ham and the use of any chemicals is strictly forbidden. After the first salting, the ham is stored inside a chilling chamber with an 80% humidity and hung for 7 days; following this, the ham receives a second salting and then is hung in a drying chamber where it loses around 4 percent of its weight. Eighteen days later, the ham ‘rests’ at 75% humidity in a cold room for a further 70 days before being washed to remove the salt and then hung in vast rooms on specially manufactured wooden frames called scalere.
After a further three months of being subjected to aromatic natural breezes, the hams are slathered with sugna, a mixture of lard, salt and pepper to prevent drying too rapidly, and, after a seven-month period, the ham is tested with a porous needle carved from the leg bone of a horse to determine its maturity. Once a twelve-month period has elapsed and the ham has reduced its weight by a third, it is then eligible to receive its Ducal Crown stamp of authenticity.
Prosciutto di San Daniele: This premium ham has been produced for centuries in San Daniele and Sauris in Friuli-Venezia Giulia’s northern-eastern region around Udine. The salty, sweet ham differs from Parma ham, which only uses the thigh, by using the whole leg including the trotter. The small black pigs that are fed a diet high in acorns, which experts say gives it its unique flavor, are specially reared in San Daniele to produce short plump hindquarters rather than wide, fat ones.
The process of curing is similar to that of Parma ham, but less salt is used to produce a redder, sweeter tasting ham, which, according to some prosciutto aficionados, when acquainted with the higher altitude and drier air, produces a superior quality product to the Parma ham. But in truth it really is all down to individual taste. Every Italian region produces its own prosciutto, and whether you’re eating a salty Tuscan, prosciutto toscano, or a non-salty Umbrian, prosciutto di Norcia, you can guarantee that the quality and flavour will have been well worth taking time to produce.
Stone is masterfully integrated into Italian culture, shown to perfection in the pietra d’Istria Orsera that provides 80 percent of the pavement and decor of Venice, including the Ponte dei Sospiri.
Fully associated with masterpieces of sculpture and architecture, the Carrara quarries in Tuscany still produce the world’s most sought-after marble. Villas of Tuscany:Tuscan Adventure will travel to the Carrara Quarries and workshops in Sept. 2017. Although today huge equipment and power tools are used to 'mine' Carrara Marble, watch how a 'maestro' 'orchestrates' the machinery much as was done by hand in ancient times.
Prior to the use of power tools, the same basic implements were used for stone carving for hundreds of years. Many of the sculptor's tools had a variety of functions and could be used at different stages of the carving process. Watch this contemporary sculptor demonstrate the use of traditional tools--such as the tooth chisel, the point chisel, the hand drill, and the rasp--as he creates a finished figure of a woman from a block of marble . . . just as 'Michelangelo' di Lodovico Buonarroti Simoni had done in the 1500's, "I saw the angel in the marble and carved until I set him free."
In Sept. 2017 Villas of Italy will visit the Carrara Quarries, visit their onsite workshop to view works of art in process, and travel to the Uffizi and Accademia Galleries in Florence to view unparalleled works of sculpture by the masters. Life is short . . . Italy is waiting . . . when are you going?
It’s time to put your suitcase on a diet. Packing light—really light—doesn’t mean sacrificing style or comfort, but it does require rethinking such travel basics as suitcases and shoes. An ounce here, a half pound there—when you’re packing for a trip, these small increments can add up fast.
Do the math and it’s easy to see why this matters: If your checked bag is too big or heavy, you’ll incur bag fees on most airlines. If you are carrying on a suitcase, weight matters even more since you’ll be lifting your bag dozens of times while in transit (in and out of the car, onto the security belt, into the overhead bin, etc.). Spare yourself the extra cost, sore muscles, and baggage rage.
purchase what I need as I go, so spare yourself the extra cost, sore muscles, and baggage rage by
If there were heaven on Earth, Tuscany would be it. Each one of its towns is better than the other, and Lucca is not an exception. It is an amazing combination of Roman layout and medieval architecture. Its medieval walls are, still today, one of its main tourist attractions. Lucca is part of our tour at Villas of Italy:Tuscan Adventure in September of 2017.
The walls have an actual length of approximately 4 kilometers (a bit over 2.5 miles), and they are in perfect condition. It is indeed possible to walk and ride a bike on them, as there is a road on top. It is important to understand that city walls in the Middle Ages were not just used for defensive purposes, but also to offer a way to move around the city without having to go through it, but rather around it, just as it happens with modern, cross-town highways. Lucca's medieval walls, though, are far from the cement and billboards-laden freeways of today: very pleasant to walk, full of trees, green and benches to sit and relax, they make a perfect, romantic stop for lovers.
Inside the walls is the historical center of the city, that has nchanged since its original foundation. It is simply gorgeous and breathtaking, and it truly feels like walking in the past, into a beautiful place, frozen in time.
Just like in ancient times, access to the city is possible only through the city wall gates – there are six of them – a truly suggestive way to enter a city.
In the past, Lucca was also connected to the sea, as it had a river port that was used for transportation. It was indeed a beautiful net of creeks that eventually led to the river Arno and the sea. The fluvial port was widely used until the late 1800's, but is no longer visible today.
Lucca today remains a very exclusive town, rich, self-sustaining, and very open and friendly to visitors. It is a city that must be visited and it can be easily considered one of the most beautiful towns in Italy, if not in the world.
Villas of Italy specializes in all-inclusive superior villa vacations. We've designed our adventures so Italy can be experienced in intimate tour groups, Tourneo Custom air-conditioned vans, and one-of-a-kind Villa estates. Immerse yourself in Italy's picturesque towns and villages while enjoying exquisite cuisine, vibrant culture, and the spirit of Italy.
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Tony Moglia's grandparents immigrated from Italy in the early 1900's. He's a dual citizen who has traveled extensively throughout Italy for 40 years. He's happily married to a vibrant dancer who together have two children and three grandchildren. Tony has dreamed of Villas of Italy since his first trip to Italy, and now he shares his dream with you.