Arrivederci Versilia
Dusk has closed upon our Italian journey. We’ve explored the coast and the hills of this side of the Riviera, glided (and fatigued) along most of Versilia’s bikelane on the boardwalk, we’ve tasted its cuisine and breathed in the scent of its people. Julie Szimon captures sensory details of a Versilia intimately explored. Our following posts will be written from France, starting from Menton and Nice! Image by Melissa Lee.
I can’t believe that it has been two weeks already and time to move on. We will be leaving Versilia for the French Riviera.
We were instructed to try and experience this trip through our senses. To see, touch, taste and hear everything around us. This way we can fully absorb the culture, not just observe it.
The sights: I will always remember standing on the beautiful beaches and watching the waves of the sea. Then turning around to see majestic mountains dotted with small towns and homes.
Shopping in Forte dei Marmi for the first time at the open market. The smooth hustle of the people and the abundance of items for sale in small tents. The elegant shops of the town made of white marble.
The soft cashmere sweaters at the market in Forte dei Marmai.
The medieval town of Pietrasanta with its narrow streets and cobblestone paths. A place of history and tradition that now is home to modern artists and artisans.
The fisherman of Viareggo with their small boats selling their morning catch. The huge yachts being made for customers around the world. The larger ornate hotels and busy boardwalk.
The feel: The feel of the pristine sand at the Bagno Stefanella.
The feel of forming flour, egg, oil and water into a fresh pasta with Ivana during a cooking class. Kneading it until smooth and soft.
The taste: The food, the food, the food! Tasting fresh seafood paired with simple ingredients. The Pasta con le arselle, spaghetti with tiny clams only available on this coast, cooked with garlic, parsley, chili pepper, tomatoes and wine.
The Pasta Fresca, simple tomatoes, celery, onion, basil cooked and pureed into a sauce and then coated on fresh made pasta.
The focaccia at Vale’ and Orlando. The great pride in recipes that each place had. The focus on family and history that added to the flavors. The deliciousness of the focaccia and fillings. The crisp crust of the pizza at Orlando and the use of gouda cheese.
The wines that we tasted with Massimo. The slight salty taste of the regional white wine. The taste of the tannins in the full bodied red wines. The change in intense alcohol feel in your mouth as the percentage of alcohol increased.
The sounds: The Italian language. It is smooth and beautiful. It is full of expression and life. You cannot speak this language with out animation.
Waking to the sound of raking stones. Each day the proud owners and workers of The Hotel Eden, our hotel, make sure that the hotel grounds are a perfect paradise.
Versilia was everything I expected and so much more. I truly feel as if I am a native here not a tourist.