One day hike: trenches, marmots and cheese...

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May 13, 2015
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Hi there! Out with the family this Sunday for a short hike :). Weather forecast was uncertain, but we decided to have a walk anyway bringing a change of clothes with us. Parked the car in the village (1450 m) and we took the marked trail which follows an old mule track to reach a small hamlet. We continued, parallel to the bottom of the valley, slowly climbing through meadows and then entering the woods. Finally, we exit in the high pasture lands and passed by several huts and a couple of small alpine ponds, reaching 1875 m. Leaving behind the last of hut, where we stopped for a sandwich and some rest, the trail crosses another one, which we followed for a while, taking us along a stretch of the old WWI trenches of the 3rd Italian defensive line (called Cadorna lines), which, fortunately, never saw a battle. It’s interesting from an historical point of view, being a very well preserved area of 70 km of trenches, with 88 almost intact artillery positions, 25.000 square meters of bunkers (some open for visits), 300 km of excavated roads and 400 km of mule tracks. No enemy in sight :) and the only sentries left were the marmots, actually very effective in signalling our advancing with their characteristic whistling :). A short prayer to remember the fallen and then back, weather was changing rapidly!

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No camp fire for us this time but the knife with me was the Southern Grind Spider Monkey (in rotation this week :)). Also I carried my relatively new tarp (Foxtarp) and a poncho (Ferrino) which came out useful since we got a couple of showers (kids and wife prefer their K-WAYs, but the poncho is good for me to cover the hiking baby-carrier and the ruck-sack).

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We stopped by a farm lodge (agritourism) in the valley for dinner and were lucky enough to see the cheesemaker busy in actually making cheese and we were even allowed in the aging cellar.

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Just to share :)! Happy 4th of July to the American forumites.
 
Just as I'm getting ready to go out for breakfast you show me cheese, grilled meat and polenta ! And real people too ! The marmota? well here they are seen as pests though some do eat them.
Great photos as usual, thanks .
 
Just as I'm getting ready to go out for breakfast you show me cheese, grilled meat and polenta ! And real people too ! The marmota? well here they are seen as pests though some do eat them.
Great photos as usual, thanks .

Hi Mete! Thanks. Didn't know that the fame of grilled polenta has crossed our national borders :D. Good to know! Marmots here are off limits for hunting, as far as eating them... well it's comparable to eat a dog for the general public :D.
 
beautiful country, great pictures.

the pic with the cheese guy, hanging on the cord, top right of the pic. is that a copper ladle?
 
beautiful country, great pictures.

the pic with the cheese guy, hanging on the cord, top right of the pic. is that a copper ladle?

Hi! Thanks!

Yes! That is called “spanaröla” (skimmer) in the valleys here :). The milk is left to coagulate at a constant temperature between 36° and 38 °C for 30 to 40 minutes. After this period of time, the curd is cut at sharp angles with the skimmer (that copper or steel tool in the form of a flat dish with or without handle), mixing the upper layers with the lower ones to obtain a uniform temperature and fat distribution. The curd cut is left to stand for 10 minutes. After this period of time they proceed to a second breaking of the curd with the “spino” for another 5 - 10 minutes in order to facilitate the whey. The curd is then allowed to rest at the bottom of the boiler for another 5 - 10 minutes, so that it can be separated from the serum. This is the old way of doing it!
 
wonderful pics, thanks
when I was in Italy it never occurred to me to see the countryside.

cheese looks great
only thing missing in your pack was a good fixed blade of mine to cut the cheese :-)
 
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Absolutely Stunning Pictures, Makes my mind wander.... thank you for sharing these.
 
Polenta is no stranger to me as my father's family comes from Piacenza ! The problem is that Americans mostly know Southern Italian food .Many an "expert" has stated that in NYC Northern Italian restaurants didn't exist in the past . NO ! They always did but were called Continental Cuisine ! And perhaps I should add that when Catherine d'Medici married King HenryII of France she brought with her cooks and bakers , thus introducing fine cooking to the french !
 
Hi! Thanks!

Yes! That is called “spanaröla” (skimmer) in the valleys here :). The milk is left to coagulate at a constant temperature between 36° and 38 °C for 30 to 40 minutes. After this period of time, the curd is cut at sharp angles with the skimmer (that copper or steel tool in the form of a flat dish with or without handle), mixing the upper layers with the lower ones to obtain a uniform temperature and fat distribution. The curd cut is left to stand for 10 minutes. After this period of time they proceed to a second breaking of the curd with the “spino” for another 5 - 10 minutes in order to facilitate the whey. The curd is then allowed to rest at the bottom of the boiler for another 5 - 10 minutes, so that it can be separated from the serum. This is the old way of doing it!

I've done a little copper work in the past few years, been thinking about making a spoon or something but that looks like it may be my next project,
thanks.
 
Primo! Such beautiful country--great pics. I miss the old country...
 
Beautiful pictures, country side and food. Thanks for sharing. Dozier


Sent from my iPad using Tapatalk
 
Hi!

@ Jose Wales: Thanks! Happy you liked it! :)

@ HSC /// : Thanks! I really like the countryside in almost every country I am lucky to visit. Cities, specially nowadays, are not representative of what a Country and People really are, most of the time just chaotic melting pots with no real identity. I think we all have our roots in our land and there’s (or should be) a strong bond of love and pride with our territory and a true sense of identity and belonging in our own traditions. For me, to come to know this, it makes a trip (business/leisure) much more enjoyable and I build appreciation and respect for different cultures, people and countries. Italy then it’s really a treasure in this respect, every region it’s so unique and beautiful one could spend an entire life exploring without ever getting bored (pardon my bias :)). Fixed blades, yes! You’re not the first one telling me so. I have a couple but don’t use them so often, it’s not really “wild” here :) . I have seen some of your creations and like them! Bravo! :thumbup:

@ TinyDog: Thanks! Yes, also my mind wanders when reading here through the many interesting reportages. It’s a great thing to have the possibility of “virtually” visiting places around the world and compare the different landscapes, outdoor skills, gear, etc. :)

@ Mete: Piacenza it’s a very nice town and Province, my family also have some relatives there. I will for sure use your historical argument to tease our French cousins :D. You know, we duel on almost everything: food, wine, women, soccer, cars, movies, etc. But we’re very similar, after all. :)

@ Halfneck: Glad you enjoyed this and thanks for stopping by! :)

@ Billym: Thanks! I say it often: it’s just a little corner of the world but it offers us a very nice playground for our hiking and camping trips. Really I roam these area since I was a kid but I always find new things to discover and places to explore :).

@ Heresthedeal: These old tools are a great source of inspiration for hobbyist handicrafts also for me! :thumbup:

@ Aias: Thanks! Yes, from time to time, a jump in the “old country” it’s really healthy and refreshing for me as well. It’s also a different pace of time, much more aligned with the cycles of the Nature, the seasons, the different land-related jobs, from planting to harvest and all the minor ancillary activities… yes, it’s needed and relaxing. The manual workload and physical fatigue it’s surely more but it’s a different peace of mind. :p

@ Wdtorque: Thank-you! Glad you appreciated it! Yes, food it’s really part of the culture here. I really believe your FDA would have something to say about the “old way” cheese production, though…:D

Take care!
 
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