One Day In Panicale

With so many fascinating places to visit in Italy, what exactly drew me to Panicale, a hilltop village in the Umbrian Province of Perugia?

As so often happens when choosing a destination in Italy, it was the confluence of several things.  A seed was planted years ago when a fellow student at Lucca Italian School named it as her favorite place to spend time in Umbria, one of the Borghi Piu Belli di Italia (Most Beautiful Villages in Italy) situated high above the shores of Lake Trasimeno.  

Panicale’s Medieval center, one of Italy’s most beautiful villages

Then, last year, I began to watch the British TV series Signora Volpe, set in Panicale.  The scenes shot in the village drew me in and made me want to see it in person. Lastly, there was the Ruzzolone.  This historic competition, with roots going back to the Etruscan period, takes place on Pasquetta, the day after Easter.  I had to see it!

And so a plan took shape to spend Easter week in Umbria, with a day trip to Panicale on Pasquetta (Easter Monday) to see the Ruzzolone and explore the town.  It wasn’t hard to find a friend who wanted to join me.

Panicale is a hill town, with steep streets meandering up and down through the village.

Panicale is an ancient hamlet with beginnings dating back to the Etruscan period, centuries BC.  The more “modern” city is Medieval, with walls from the 13th century and a well-preserved Medieval streetscape.

Just inside the Porta Fiorentina lies Piazza Umberto I with its 15th century Travertine well.  The well figures prominently in the TV series Signora Volpe, as the place where a trio of older women sit to chat.  On the day I visited, it was a place where children played, people lingered, and visitors posed for photos.

Piazza Fiorentina with its 15th century pozzo (well)

The square is ringed with cafes and restaurants, and our afternoon began with a wonderful lunch at Il Gallo Nel Pozzo (The Chicken in the Well) as we soaked up the atmosphere of Panicale. After a post-lunch macchiato we were ready for the afternoon’s main event.

And what a fun afternoon it was! The Ruzzolone began just outside Porta Fiorentina where a crowd gathered to watch the giocchiatori (players) get ready for the annual Pasquetta rolling of the cheese.

The wheel of cheese is wrapped with a leather strap attached to a wooden handle which is used to launch the cheese down the course.

The competition, played by groups of village men, involves a wheel of Forma del Piave (a hard cow’s milk cheese) wrapped in a leather strap.  A wooden handle is used to launch the cheese down the hill, often at significant speed.  To win, the player must get the wheel of cheese to the bottom of the course with the fewest pushes. This may sound easy, but the wheels tend to roll off course, bounce off the stone walls (bystanders are warned to watch their shins lest a wayward wheel of cheese cause an injury), or roll off course and down the ravine.  

The Ruzzolone begins along this street just outside one of the town’s gates.

The first launch took place to much cheering (on this day it was “Paolo, Paolo” for whom the crowd cheered) and then the participants raced down the hill to see where their cheese stopped and to give it another push.  The crowd follows, or at least some of them do.  Others stay at the top of the course, socializing and sipping free wine.

The winner earns bragging rights and gets to keep the cheese.  Should it get smashed in the process, everyone gets a piece. After the official competition ended, visitors were invited to try their hand at launching the cheese down the hill.  After that, a huge chocolate egg was smashed, something all the kids gathered for.  Everyone gets a taste of chocolate.  And then they celebrate.

Pasquetta is a national holiday in Italy, a day known for picnics and fun with friends after the solemn period of Lent and the celebration of Easter.  For me, Pasquetta has never been more fun than when watching the Ruzzolone in Panicale.

Verde Mura Is Where Spring Gardens Begin

Some recurring events serve to mark time, shepherding in a new year or a new season.  One such event in Lucca is the annual spring garden show, Verde Mura. 

Each April, Verde Mura takes place atop the walls that surround Lucca.  Just about anything one wants for a garden – whether garden means a small herb patch, several long rows of vegetables, a bed full of flowers, or a small stand of fruit trees – is available.  

With garden art and assorted crafts on display, there is little need to look elsewhere for spring garden inspiration.

This year - surprise - there were chickens and one very loud rooster !

Readers of this blog may recognize scenes from Verde Mura because I’ve written about it in past years.   But the event always seems to bring something new, not to mention it really does mark the beginning of spring for me, and so each year I go, camera in hand, learning about everything from heirloom beans to new varieties of tulips and daffodils.  

Sadly, I don’t have space for a garden in my tiny Lucca apartment. I can sometimes manage a few potted herbs, but that’s about all.  Despite that, I always come home with at least a gorgeous bunch of flowers, some treats from the food vendors (this year delicious black pepper and almond taralli), and the joy of having spent a few hours on a spring morning up on Lucca’s walls immersed in the colors and scents of the Verde Mura. 

Sunday Lunch in the Tuscan Countryside

One of the many delights of living in Tuscany is having a pranzo di domenica (Sunday lunch) with friends.  Even better when one of those friends is a local chef who knows just where to find a special place in an out of the way little village.  Rule # 1: always let the chef pick the restaurant! I was lucky enough to enjoy such a lunch recently, in the tiny village of Colognora di Compito, a lovely drive of about 6 miles, 15-20 minutes through the countryside from Lucca.

 At first glance the restaurant, La Cantina di Alfredo, seems to have been dropped down in the middle of nowhere.  It sits in tiny village along a pretty stone lined stream.  The unassuming building that houses the restaurant (in business since 1965) barely hints at the lively atmosphere and wonderful flavors to be found within. 

The first thing to reach my senses, before even opening the door, was the smell of the wood ovens.  A very nice welcome and a hint of the flavors to come.

Next, the sound of Italian chatter reached my ears.  Families with children of all ages filled the restaurant, happily interacting and sharing a meal.  Not one cell phone or other device in sight.  Sharing a Sunday lunch with friends, surrounded by a roomful of Italian families, is always a treat.  La Cantina di Alfredo provided the perfect Sunday atmosphere.

There are house specialty antipasti that get the meal off to an abundant start.  I have to admit (with only a pinch of guilt) that between the three of us we shared several of them, almost a meal on its own.  I blame my chef friend, who ordered for us – cancel that – I meant to say that I THANK my chef friend - because each bite was delicious.  First, we shared a board of cured meats including prosciutto, salami, other cured meats, and lardo (a buttery soft cubed pork fat) served with thin wedges of herb-flecked wood fired oven baked focaccia. 

Alongside that came a platter of bruschetta featuring fegato (a liver paté) on bread or squares of fried polenta, “meatballs” made of chopped mushrooms, and a pile of pasta fritta.  Pasta fritta is addictive – small bites of hot, fried, salty dough. How bad could that be?   Topped with a slice of the prosciutto it was delicious.

Having eaten a very big antipasto course, we skipped the primi selections (first courses) and headed straight to the main dishes. 

The house specialties include meats grilled in the wood oven, especially Florentine steaks and other cuts of beef. And the big piles of meats waiting to be cooked in one of their two wood fired ovens looked amazing. 

 In addition to beef, other dishes are prepared on the grill as well, including as fish, pork, and chicken.  And a second, even hotter, wood fired oven is reserved for pizza. Both of my companions ordered the Baccalà alla Brace (alla brace means on the grill) while I opted for the Rosticianna alla Brace (grilled pork ribs). 

Alongside we shared a dish of fagioli al forno (oven roasted beans).  Cooking beans in a wood oven turns them from ordinary into something special.  Creamy on the inside but a touch crisp on the outside, drizzled with good olive oil, they were perfect with both the fish and the pork.

Much too full for a dolce (sweet), we finished our meal with coffee (and a doggie bag for me - those ribs were hefty).  Leaving the restaurant by way of a small stone bridge, it was worth the short detour to see the small church with its unique short bell tower and mosaic decoration.  And then it was back in the car for the short drive back to Lucca.  

Good friends + a drive in the Tuscan countryside + a fabulous lunch = a perfect Sunday in Tuscany.

 La Cantina di Alfredo, Via di Colognora, 32.  Colognora di Compito Capannori

Phone: +39 058 3980192.     Cell phone: +39 331 3876800

Email: info@lacantinadialfredo.it

Closed Monday & Tuesday, open Wednesday – Sunday 12 – 2:30 NS 7 – 11 PM

Early Spring in Lucca

The first wisteria of 2025 in the Giardino degli Observant.

As March heads into April there are definite hints of spring in Lucca.  While the weather is still unpredictable, there have been some days just sunny enough to feel a touch of spring warmth on our faces.  I haven’t put away my warm coat and scarves (or my umbrella) just yet, but I can feel the day coming when I will be able to pack them away until next fall.

In my mind, two things mark the early spring season in Italy.  First is the appearance of blossoms. March’s Magnolias fade quickly but are soon replaced with Wisteria. The Wisteria are just beginning to bloom with the first sprays of flowers appearing last week. This past week also saw the first white rose along the path I walk when heading for my language lessons at Lucca Italian School. Soon the whole path will be lined with them. In the past few days I also came across a bed of white calla lilies, something I had not seen before in Lucca.  Gorgeous!

Calla Lilies in bloom at the entrance to the Casa di Cura Santa Zita

Flowers are also blooming in window boxes and on terraces throughout Lucca, spots that will become even more colorful after the spring Verde Mura which is scheduled for the first weekend in April. The annual garden show showcases flowers, herbs, fruit trees, and anything else needed for the garden. 

The second sign of early spring for me happens in the markets.  Agretti is the first to appear (sometimes as early as late January / early February).  This past week asparagus and artichokes were in abundance. Pots of herbs arrived at the Ortofrutta this week too.

There are also fresh spring peas, perfect raw in salads or added to a pasta primavera.  And zucchini flowers!  While they are wonderful stuffed and fried, I never actually go to the trouble to prepare them in that way (isn’t that what restaurants are for?).  But, chopped along with the zucchini itself they make a tasty addition to a frittata. Big bundles of Tropea Onions, available year round from southern Italy, add a splash of color to the Spring market.

From southern Italy come bright red, flavorful strawberries.  Topped with a whipped combination of cream and mascarpone they make a delicious yet simple dessert. Crumble a few amaretti cookies on top for an extra treat.

As early spring progresses to the warmth of late April and May, Lucca will provide an evolving parade of opportunities to enjoy the colors, blooms, and tastes of Tuscany.

Craving Cicchetti

Sometimes, when planning an evening out, someone will ask where I would like to go for dinner.  Often a local restaurant (whether I am in Lucca or back in New Mexico) sounds just right. But other times the place I want, the flavors I crave, are far, far away.  And nothing else will do. Right now, what I am craving is some really good cicchetti. 

The word cicchetti does not have an exact English translation.  Not to mention it may be second only to bruschetta as the most mis-pronounced Italian culinary word.   Let’s start there – the “ci” in Italian is pronounced like the English ”ch”, and the “ch” in Italian is a hard sound, like an English K.  So, pretty much backwards from English.  And those double consonants are drawn out. So, for an English speaker, cicchetti is pronounced something like this:  chik-KET-tee.  Cicchetti. Yum.

A plate of assorted cicchetti from Bacaro Frascoli in Padova. Fried cheese wedges, a tuna croquette, a cheese and caponata crostino, some fried anchovies, and - my favorite - baccalà mantecato .

The closest translation to the word cicchetti would be the Spanish word tapas. Or perhaps small bites or little side dishes.  A bruschetta can be a type of cicchetti as can miniature panini. Both cold and hot little dishes can be cicchetti. Put a bunch of these tasty little bites together, add a glass of wine, and you have dinner.  

All’Ombra della Piazza in Padova has a wonderful cicchetti bar with a seemingly endless variety from which to choose. No problem going back for seconds!

Bacari, or wine bars, serving cicchetti, are a Venetian tradition. They can be found in wonderful hidden corners of Venice and in some of the nearby towns of the Veneto, such as Padova.   Just about 4 hours by train from Lucca, a visit to either place is sure to include a stop for cicchetti at a local bacaro or cantina. It is a sure bet that the atmosphere will be lively, the wines good, and the variety of cicchetti will make it hard to choose.

It is no surprise that, like many Venetian dishes, cicchetti often feature fish. The classic version is a small piece of toasted bread topped with baccalà mantecato, a creamy, whipped salted cod.  Mixed with good olive oil, it is a simple but oh so good dish.

Sardines are often on the menu too, fried and in a vinegary dressing or just served fried and hot. 

Also classic are polpette, little fried croquettes made of meat or fish.   Some versions include potatoes mixed with cheese, meat, or fish. 

At Cantina Do Spade there were many types of fried cicchetti to try.

Hot dishes of a couple of spicy shrimp or a single flavorful scallop are on the menu too. Not a fish fan?  Well there are also fried olives or crostini topped with assorted ingredients – cheese, caponata, pumpkin, caramelized onions, lardo, salumi. The selections are endless and change over the course of an evening because as fast as they are eaten they are replaced with something new and different!

The cicchetti bar at Cantina Do Spade is tiny (though there is a bigger restaurant in the back). We were fortunate to find 4 seats!

A bacaro is typically small with limited seating or sometimes no seating at all.  Head to the bar, pick out an assortment of cicchetti, order a glass of wine and either stand at the bar or head outside to enjoy your dish perched on a bench or a canal wall.  If you arrive right when the place opens you just might snag one of the few seats. This was the case at Cantina Do Spade in Venice when some friends and I enjoyed a plate (ok, several plates) of cicchetti and a glass (maybe two) of wine. 

I am in Lucca now, far from my favorite cicchetti places in Padova and Venice.  I’ll have an aperitivo with friends tonight, but the little bowls of peanuts and potato chips they’ll serve will leave me longing for a good bacaro and some of my favorite varieties of cicchetti.   Time to plan a couple of days in the Veneto!

A selection of cicchetti at All’Ombra della Piazza in Padova. Most of their selections on the night we visited were crostini topped with cheese plus a variety of toppings. It was impossible to choose a favorite.

Cantina Do Spade S. Polo 859 Venezia

All’Ombra della Piazza Via Pietro d’Abano 16. Padova

Frascoli Bacaro / Cicchetterai Veneziana. Via del Santo 93. Padova