Made in Italy :: Zì Tunine, The Wikipedia Man

On the world’s most popular e-commerce site you can buy a humorous tee with this slogan joke: ” I don’t need Google. My wife knows everything.” If Amazon people were from Pretoro, a village in the Abruzzo region, they would change the joke into: ” I don’t need Google. Zi’ Tunin’ (Uncle Antony), knows everything.”
Zi’ Tunin’, age 84, however, is far better than Google and Wikipedia: not only does he master a huge amount of information, but he gives it to you with the openness and the simplicity that only wise men can have.

photos: ©MateldaCodagnone and ©GiuseppeMarone

Zi’ Tunin, aka Antonio Palmerio, worked for years in a local company as a carpenter (and as many more other things). Since childhood, he has always had a deep love for knowledge and he devoured all the books he could lay his hands on. Unfortunately for him, his parents could not grant him a higher education so he stopped shortly after primary school. This did not prevent him from becoming a living encyclopaedia. His longing for knowledge and books has made him proficient in many subjects, chemistry, architecture, art, literature. When he retired, he could combine all his passions together into woodworking.

photo: ©GiuseppeMarone

Visiting his workshop on the highest “contrada” (city area) of Pretoro is something difficult to explain, half way between an art history lesson, a visit to a museum and a conversation with an all-around master.

He is fond of architecture and his hobby is to make toy models of the most famous Italian and European buildings: the Duomo of Milan, Notre Dame in Paris, Saint Anthony from Padua Church, you name it.

photos: ©MateldaCodagnone, ©Lonza65 and ©GiuseppeMarone

I asked him if he would like to visit the monuments he copies and surprisingly – to me – he said he would not. Except for a couple of trips to Switzerland, Zi’ Tunin has never moved from Pretoro. He is satisfied with his village and his hobby, he says. He can easily make copies of statues, bas-reliefs and human shapes, and he is one of the last artisans left who can make wood spindles for bobbin lace.

A talk with Zi’ Tunin is quite an experience. He can equally talk to you about chemistry and apple tree grafting – as far as I’m concerned I could not say anything sensible about either subject – without any hubris from his side: he is just happy to share what he knows.

photo: ©GiuseppeMarone

Before saying goodbye, I asked him what he would have liked to be if he had had the chance to go on  his education at school. I imagined that he wanted to be an engineer or an architect, because of his love for buildings and architecture. He took me by surprise and said he would be a philosopher because philosophy is the love for knowledge. All he knows he learned from books, and the process is still going on, even at 84.

The world may have lost a great thinker, but it has gained a life coach.

Deliciously Abruzzo @ La Grande Quercia

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Cooking tools @ La Grande Quercia | photo: ©Lonza65

At La Grande Quercia, dishes follow season cycle, so menus change according to the produce available. Don’t forget to ask for their signature lamb dish, “agnello incaporchiato” [anyello incaporkiato]. It requires a few ingredients: a leg of lamb, extra-virgin olive oil, white wine, rosemary, a couple of cloves of garlic.

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Prepping “agnello incaporchiato” @ La Grande Quercia | photo: ©Lonza65

This recipe comes from the old days when people did not have meat very often, so when there was the chance to cook it, they used to put another pot on top (incaporchiato), so that the smell could not go out and tell the neighbours that something good was on the stove. At La Grande Quercia a heavy lid is used instead, and the stewing is perfect.

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Deliciously Abruzzo :: Mamma Maria @ La Grande Quercia | photo: ©Lonza65

The true secret is mamma Maria’s cooking mastery – and the weight of the stones…

Read more about La Grande Quercia :: Harvesting time and family recipes

La Grande Quercia :: Harvesting time and family recipes

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La Grande Quercia… | photo: ©GiuseppeMarone

Since I was a child, summer has always been the synonym for two things: school term end and harvesting time. Now that school days are – alas! – a faraway memory, harvesting time still retains its fascination to me, who I was brought up in a small village and I spent my summer vacations at my grandparents’ house in the countryside.

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La Grande Quercia… | photo: ©GiuseppeMarone

Recently, I had the chance to watch harvesting machines at work in the countryside around Atessa, in the acreage surrounding La Grande Quercia agriturismo (farm restaurant, i.e. a business that raises, grows and cooks its own poultry, livestock and vegetables). A quintessential locavore stop.

The name comes from the majestic oak tree just in the middle of the yard – legend says that the oak offered shelter to the Borbonic troops in the XIX century – but the area surrounding the building is worth to be looked at, too. In front of you, hillsides covered with wheat, interspersed with brush spots and olive tree plots and the village of Atessa just behind your shoulders. My idea of wheat field had to be rethought: how can you call a “field” a stretch of land that is as steep as a mountain slope?

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Harvesting at “La Grande Quercia”… | photo: ©MateldaCodagnone

Nowadays harvesting is carried out by means of harvesting machines, which save time and exertion. The job a machine can do is far more quicker than a handful of toiling and sweating man. However, the spirit of this activity remains unaffected: “as you sow, so shall you reap” is to be meant literally.

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Figs, raw ham, pecorino cheese and hot pepper-flavoured honey for a toothsome antipasto at “La Grande Quercia”… | photo: ©Lonza65

Lunch break at La Grande Quercia is quite and experience. My suggestion is that you should be fasting a week in advance before booking a table for a meal. Servings are copious – this is an understatement, I tell you – so stop fussing about diet, calories and alike and enjoy antipasto all’italiana, peperoncino-flavoured bread rolls, pappardelle, chitarra al ragù, and all the season suggestions… But this is another story, untill then “Bon Appetibilis”.

Two Wheels Travel Notes :: Trabocchi Coast on Bicycle

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Trabocchi Coast on two wheels :: “…However its vulnerability is its strength: the large fishing device represents…” ~ Dacia Maraini | photo: ©MateldaCodagnone

One of the most relevant projects regarding tourism on two wheels is the Ciclovia Adriatica or Corridoio Verde Adriatico (Adriatic Bike Route), a 1,300 km bike track from Trieste to Santa Maria di Leuca. Some sections are alredy being used by cyclists, especially the ones in coast towns, and longer segments will – hopefully – be achieved in the near future on the Trabocchi coast, from Ortona to San Salvo.

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Appetibilis sport contributors cycling around Punta Aderci on a spring day| photo: ©Lonza65 and ©GiuseppeMarone

For the time being, let’s enjoy some scenic ride from the main road and from some detours like the Riserva di Punta Aderci. From June to September, don’t miss the chance to stop by a trabocco and have a fish lunch on this peculiar stilt house facing the sea. Lock your bike and relax. The landscape and the food are worth the journey…

“La grande macchina pescatoria composta di tronchi intrecciati, di assi e di gomene biancheggiava simile allo scheletro colossale di un anfibio antidiluviano…. pareva vivere di una vita propria avere un’aria e un’effigie di corpo animato.” ~Gabriele D’Annunzio, Trionfo della morte


“The large fishing device, made of intertwined trunks, planks and hawsers, gleamed as a huge white skeleton of an antediluvian amphibious being… it looked as if it had a life of its own, a feeling and a shape of a living being.” Gabriele D’Annunzio, Trionfo della Morte

#FoodPhotography :: Eat your veggies…

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recipe and food styling: Orsola Ciriello Kogan | photo: ©SerenaEller

“The single greatest lesson the garden teaches is that our relationship to the planet need not be zero-sum, and that as long as the sun still shines and people still can plan and plant, think and do, we can, if we bother to try, find ways to provide for ourselves without diminishing the world. ” ~Michael Pollan,

ockstyle_IMG_8990 ©SerenaEller
recipe and food styling: Orsola Ciriello Kogan | photo: ©SerenaEller

Enviromental Theatre and the Festival of the Gnomes

A festival designed for children, a party to celebrate nature and the forest and all its inhabitants – fairies, elves, fauns, jesters, trolls, giants… Read more: International Festival of the Gnomes… via festadeglignomi.it

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Once upon a time there was the Festival of the Gnomes… | photo: © Matelda Codagnone

“It is frightfully difficult to know much about the fairies, and almost the only thing for certain is that there are fairies wherever there are children.” ~J.M. Barrie

La festa degli gnomi è molto particolare, piena di colori e giochi, un bel modo di far trascorrere a ragazzi di tutte le età del tempo nel verde e nel rispetto dell’ambiente. Il festival si svolge tra Pescocostanzo, Roccaraso e Rivisondoli in località meravigliose come il Bosco di Sant’Antonio uno dei luoghi più belli dove poter incontrare fate, elfi, fauni, giullari, troll, giganti…