La Mia Strada

La Mia Strada

La Mia Strada - a feature film from Michael DiLauro

 

“And they go down the ancient traturro to the plain. Almost down a silent grassy river following the footprints of ancient fathers… Gabriele D’Annunzio

<iframe src="https://www.youtube.com/embed/X7n4eKJOSik?rel=0" width="560" height="315" frameborder="0" allowfullscreen="allowfullscreen"></iframe>

In the words of the director, Michael DiLauro (biography):

“This feature-length documentary explores the fragile bonds that connect a family from generation to generation, from country to countryit is a filmmaker’s personal journey along the iconic trails that Italian shepherds have used since ancient times. The focal point of La Mia Strada is the shepherd’s trail—the “ancient traturro” referred to by D’Annunzio. It has its origins in the Bronze Age (1800-700 BC), when during seasonal migrations in search of better grazing, shepherds led their flocks along the trail, often through narrow and treacherous terrain. This network of trails, covering more than 250 kilometers, starts in the Abruzzo region of central Italy, extends to Molise and Puglia, and down into the Province of Foggia—the paese of my grandparents.

With family members and friends on both sides of the Atlantic, DiLauro seeks to make a connection between these ancient trails and the one that led to a new world. La Mia Strada is a search for identity; both the filmmaker and those connected by common threads of ethnicity. It explores the experiences and traditions associated with the trattura— the hardships and simple pleasures of the shepherds, the natural beauty of the landscape, the food, the folk art, the music, and the culture of the regions through which the trails pass. During their long months away from home, the shepherds left their cultural mark; creating poems, etchings and songs depicting their harsh and lonely way of life. On the other side of the Atlantic, the shepherd’s stories have little relevance for modern Italian-Americans, yet they speak of a simple, uncomplicated life that so many yearn for. The filmmaker’s journey is a quest to find the bond between yesterday and today, between the ancient and modern.

Over a period of years, DiLauro has conducted dozens of interviews, explored historical sites, sifted through archaeological artefacts, dug through family photographs, and immersed himself in the music, poetry, and oral histories of the Abruzzi, Molise and Puglia regions. His journey has also taken him to many Little Italy’s of The America’s. The film is a link between the ancient and contemporary histories of families divided by an ocean, yet united by an indelible genetic bond.

Read our full biography of Michael Angelo Di Lauro

 

Discover more about La Mia Strada, and di Lauro's other films on iMDb

 

Explore more posts:

Recipe: Pizza e minestra from La Piana dei Mulini in Molise

Pizza e minestra, or Pizza di granturco is a typical Molisana dish and a perfect example of la cucina povera. With ancient origins, it’s basically a vegetable soup with softened cornbread. In Molise, corn ‘pizza’ has always been the daily bread of the poor. Laura...

Our ONLINE WORKSHOPS are zooming ahead

April and May Zoom Workshops have been a terrific success – the teachers were so impressed with YOUR participation, and I know from you, you’ve been impressed with THEIRS! SO – WE CONTINUE ... The new round of workshops now open for booking:   30 MAY – 20 JUNE    ...

ONLINE WORKSHOPS to complement your Italian Learning

The current lockdown is testing for everyone, but we’re also managing to find some silver linings. One of them, for me, is more time to study Italian. I am working with our wonderful teachers to put together a series of workshops, and the first one is about to...

A poem in Italian inspired by Maria Alice’s visit to Agnone, September 2019

Maria Alice joined us from the US and fell in love with Agnone, as so many have done!  She wrote this poem first in English and then worked on putting it into Italian.  This final version came to be with the kind help of Maria Alice’s teachers: Anna in Pennsylvania...

An introduction to the pre-Roman Samnites of Molise

Agnone, Pietrabbondante and the Sammnites - A territory rich in history. One of the names given to the ancient town of Agnone is “L’Atene del Sannio”, Athens of Sannium. Athens - because of Agnone’s rich cultural heritage, and Sannium - because Agnone is located in...

Live & Learn Italian Language Holidays – A taste of the 2 Week Programme

  Saturday, June 15-29, 2019 Our drivers Fernando and Donatella brought guests to Agnone in 2 batches - from Canada, Australia, the US and UK. Sunday, we went out to Marco’s, to hear about his honey and wine production. The pollen is extracted from wild fruits...

Guest Review of Live & Learn Italian by Joy Nash – Italian language vacations

Reflections on Summer 2018 The Live and Learn Italian immersion ‘experience’ was created completely organically, and continues to grow organically. Each year I discover new local characters and regional opportunities, and so the programme develops. It’s a language and...

Guest Review of Live and Learn Italian by Jenny Matthew, and her travels in Italia

  I'm delighted to share a wonderfully written guest review of Live and Learn Italian this month, resplendent with added tales from further Italian exploration by Jenny Matthew. Many guests find incorporating 2 weeks with us in Agnone as a great way to hone...

Ettore Marinelli – From precocious talent to Master Craftsmen

Emerging young artist of the Marinelli family, Ettore shared his work with us at the Bell Foundry this summer   The tradition of metalworking in Molise goes began three thousand years, when the Samnite tribe, once Rome’s fiercest rivals, were casting statues for...

La ‘ndocciata, Agnone’s most famous event

La 'ndocciata 2018On the 8th of December I finally saw l‘ndocciata, Angone’s most famous annual event. Believe it or not, I’d never witnessed it. High time then…It’s the biggest ‘festival of fire’ in the world, ‘una scia di fuoco’, and allegedly the oldest – though...

Immerse yourself in Italy

Let's discuss what works best for you...
EnquirePrices

Making wine in Molise

Making wine in Molise

Traditional wine making in Agnone

In October, Agnone opens the door to one of the important traditions of our region. Making wine in Molise dates back to very ancient times and has been handed down from generation to generation through farming methods and peasant traditions as well as for the importance of its cultural and traditional aspects that characterize vintage as an annual event of work and sharing social in the territory.

The social and ritual role that characterizes vintage has been even stronger in recent decades when friends, relatives and neighbours gathered together in the vineyards, all together to work on grapes in the vineyards and then celebrate with a rich banquet.

Today, tradition is still alive, thanks to a few willing, who cultivate this passion with sacrifice and love to their own land.

Work in the vineyard:

It involves many activities: pruning, verderame every week, removing the weeds between the rows and making sure that the various diseases and parasites of the grape do not attack the grapes. Tinned, tinose cassettes the presser and the press must be carefully washed to avoid parasites and moulds that can spoil the must during the fermentation period.

The harvest

In the morning he prepares breakfast and awaits the arrival of friends and relatives who work together to grab the grapes, making breakfast start to the countryside to start work. Once you arrive in the vineyard you download all the necessary tools; cassettes and buckets, ready to be filled with bunches that pickers break away from the trunk of the vine with a net scissor blade or with a blade of a knife.Racing the one is transported to the place where it is transformed, generally in the cellar of the owner of the vineyard.

While transporting the grapes from the vineyard to the cellar, vending machines take advantage of a mid-morning breakfast with various omelettes and cold meats, all washed with fine wine.

The transformation

The traditional methods used for vinification are different, each family uses their own method such as:

Cotto (baking of must)

The baking is obtained by pressing and pressing the grapes:

The Must, which is placed in copper boilers and boiled slowly in direct fire until the 50% reduction in volume. When the baking is completed, the decanted must still be warmed up with the spices of the sprouts and pasted to the press and mixed with raw must.

The Cotto II Method (Cooking the Cucumbers)

The berries  are placed in copper boilers and boiled slowly in direct fire to a 50% reduction in volume. When the baking is completed, the decanted must still be warmed up with the spices of the sprouts and pasted to the press and mixed with raw must. .

The Navellato

The “wine” obtained from this first stage of processing must be placed in a container.

The container must be washed and disinfected.

All must be left to macerate for one to two days in the container-

During this phase, it will be necessary to check the must more than once to check the temperature, but also to carry out the so-called tarnishing , which consists of treating the skin peels on a surface to spread natural dyes in the wine.

The fermentation times vary depending on the final result we want to obtain; for a less alcoholic wine and sweeter we stop the process after 5 or 6 days. For a bitter taste and a higher alcohol content, we continue for at least 20 days. Always proceed with temperature control and grip throughout the period.

I decided the fermentation times, at the end of these we have to start with the ripping. With a sieve, divide the skins from the liquid. Before you throw away the peels’s, make sure torchiarle properly, because they contain still very liquid: we can do it by hand squeezing (less effective) or using a special press.

All the liquid obtained at this point is put to rest in a well-sealed barrel or container. The first transfer to remove the residual pose can be done after about a month, to be done with the help of a siphon (without touching the bottom of the container) and making sure that the wine is not shaken. After another month, a second transfer can be made in the same mode, while the third can be performed even after 15 days from the second.

Dinner

After the transformation of the grapes and after washing for benino, comes the time of the traditional dinner I will expose you the menu of the vintage 2016:

Appetizer : Braised, Suppressed, ham, bacon, rustic sausage.

Plate: Sagne to Tacconi with pork chops

Explore more posts:

Recipe: Pizza e minestra from La Piana dei Mulini in Molise

Pizza e minestra, or Pizza di granturco is a typical Molisana dish and a perfect example of la cucina povera. With ancient origins, it’s basically a vegetable soup with softened cornbread. In Molise, corn ‘pizza’ has always been the daily bread of the poor. Laura...

Our ONLINE WORKSHOPS are zooming ahead

April and May Zoom Workshops have been a terrific success – the teachers were so impressed with YOUR participation, and I know from you, you’ve been impressed with THEIRS! SO – WE CONTINUE ... The new round of workshops now open for booking:   30 MAY – 20 JUNE    ...

ONLINE WORKSHOPS to complement your Italian Learning

The current lockdown is testing for everyone, but we’re also managing to find some silver linings. One of them, for me, is more time to study Italian. I am working with our wonderful teachers to put together a series of workshops, and the first one is about to...

A poem in Italian inspired by Maria Alice’s visit to Agnone, September 2019

Maria Alice joined us from the US and fell in love with Agnone, as so many have done!  She wrote this poem first in English and then worked on putting it into Italian.  This final version came to be with the kind help of Maria Alice’s teachers: Anna in Pennsylvania...

An introduction to the pre-Roman Samnites of Molise

Agnone, Pietrabbondante and the Sammnites - A territory rich in history. One of the names given to the ancient town of Agnone is “L’Atene del Sannio”, Athens of Sannium. Athens - because of Agnone’s rich cultural heritage, and Sannium - because Agnone is located in...

Live & Learn Italian Language Holidays – A taste of the 2 Week Programme

  Saturday, June 15-29, 2019 Our drivers Fernando and Donatella brought guests to Agnone in 2 batches - from Canada, Australia, the US and UK. Sunday, we went out to Marco’s, to hear about his honey and wine production. The pollen is extracted from wild fruits...

Guest Review of Live & Learn Italian by Joy Nash – Italian language vacations

Reflections on Summer 2018 The Live and Learn Italian immersion ‘experience’ was created completely organically, and continues to grow organically. Each year I discover new local characters and regional opportunities, and so the programme develops. It’s a language and...

Guest Review of Live and Learn Italian by Jenny Matthew, and her travels in Italia

  I'm delighted to share a wonderfully written guest review of Live and Learn Italian this month, resplendent with added tales from further Italian exploration by Jenny Matthew. Many guests find incorporating 2 weeks with us in Agnone as a great way to hone...

Ettore Marinelli – From precocious talent to Master Craftsmen

Emerging young artist of the Marinelli family, Ettore shared his work with us at the Bell Foundry this summer   The tradition of metalworking in Molise goes began three thousand years, when the Samnite tribe, once Rome’s fiercest rivals, were casting statues for...

La ‘ndocciata, Agnone’s most famous event

La 'ndocciata 2018On the 8th of December I finally saw l‘ndocciata, Angone’s most famous annual event. Believe it or not, I’d never witnessed it. High time then…It’s the biggest ‘festival of fire’ in the world, ‘una scia di fuoco’, and allegedly the oldest – though...

Immerse yourself in Italy

Let's discuss what works best for you...
EnquirePrices

Caseificio Di Nucci, Agnone: Cheese in the Apennine hills

Caseificio Di Nucci, Agnone: Cheese in the Apennine hills

A visit to Di Nucci

In 1662 Leonardo Di Nucci was a shepherd moving his herds along the traturra. the wide tracks that weave through Abruzzo and Molise down to the plains of Puglia. The Di Nucci family have been making award-winning artisan cheese here in the Apennine hills, in Alto Molise, ever since.

Today, the 11th generation of the family use the same methods and ingredients of their forebears – a whey starter and raw milk, avoiding the use of any preservatives or milk enzymes. Their milk is sourced from carefully chosen local producers resulting in an amazing product in which you can actually taste the grasses and herbs of the seasons. No two cheeses are the same.

Franco Di Nucci took us around the small factory where the hand-made cheese is formed by a dedicated team of craftsmen.

The visit was unforgettable – incredible smells and tastes. Franco is a superb speaker, giving us the family story in slow and very clear Italian and explaining carefully when we got a bit lost. He is passionate about his family history and the rich artisan culture of this region. The love and attention that is poured into his produce is evident.

Caseificio Di Nucci continues to win international recognition, in 2013 gaining the ‘Supergold’ of the World Cheese Awards. Ricotta, Stracciata, scamorza and caciocavallo are the most distinctive cheeses of this region. The Stracciata also won 1st place in the Italian Cheese of the Year Awards 2017. Congratulations!

As a surprise bonus to the visit we discovered that our driver, Fernando, is one of Franco’s valued milk suppliers!

Explore more posts:

Recipe: Pizza e minestra from La Piana dei Mulini in Molise

Pizza e minestra, or Pizza di granturco is a typical Molisana dish and a perfect example of la cucina povera. With ancient origins, it’s basically a vegetable soup with softened cornbread. In Molise, corn ‘pizza’ has always been the daily bread of the poor. Laura...

Our ONLINE WORKSHOPS are zooming ahead

April and May Zoom Workshops have been a terrific success – the teachers were so impressed with YOUR participation, and I know from you, you’ve been impressed with THEIRS! SO – WE CONTINUE ... The new round of workshops now open for booking:   30 MAY – 20 JUNE    ...

ONLINE WORKSHOPS to complement your Italian Learning

The current lockdown is testing for everyone, but we’re also managing to find some silver linings. One of them, for me, is more time to study Italian. I am working with our wonderful teachers to put together a series of workshops, and the first one is about to...

A poem in Italian inspired by Maria Alice’s visit to Agnone, September 2019

Maria Alice joined us from the US and fell in love with Agnone, as so many have done!  She wrote this poem first in English and then worked on putting it into Italian.  This final version came to be with the kind help of Maria Alice’s teachers: Anna in Pennsylvania...

An introduction to the pre-Roman Samnites of Molise

Agnone, Pietrabbondante and the Sammnites - A territory rich in history. One of the names given to the ancient town of Agnone is “L’Atene del Sannio”, Athens of Sannium. Athens - because of Agnone’s rich cultural heritage, and Sannium - because Agnone is located in...

Live & Learn Italian Language Holidays – A taste of the 2 Week Programme

  Saturday, June 15-29, 2019 Our drivers Fernando and Donatella brought guests to Agnone in 2 batches - from Canada, Australia, the US and UK. Sunday, we went out to Marco’s, to hear about his honey and wine production. The pollen is extracted from wild fruits...

Guest Review of Live & Learn Italian by Joy Nash – Italian language vacations

Reflections on Summer 2018 The Live and Learn Italian immersion ‘experience’ was created completely organically, and continues to grow organically. Each year I discover new local characters and regional opportunities, and so the programme develops. It’s a language and...

Guest Review of Live and Learn Italian by Jenny Matthew, and her travels in Italia

  I'm delighted to share a wonderfully written guest review of Live and Learn Italian this month, resplendent with added tales from further Italian exploration by Jenny Matthew. Many guests find incorporating 2 weeks with us in Agnone as a great way to hone...

Ettore Marinelli – From precocious talent to Master Craftsmen

Emerging young artist of the Marinelli family, Ettore shared his work with us at the Bell Foundry this summer   The tradition of metalworking in Molise goes began three thousand years, when the Samnite tribe, once Rome’s fiercest rivals, were casting statues for...

La ‘ndocciata, Agnone’s most famous event

La 'ndocciata 2018On the 8th of December I finally saw l‘ndocciata, Angone’s most famous annual event. Believe it or not, I’d never witnessed it. High time then…It’s the biggest ‘festival of fire’ in the world, ‘una scia di fuoco’, and allegedly the oldest – though...

Immerse yourself in Italy

Let's discuss what works best for you...
EnquirePrices

Your Italian Prince charming! A quick lesson in grammar

Your Italian Prince charming! A quick lesson in grammar

Prince Charming shows not all Italian language rules are the same

Why is it called “PRINCIPE AZZURRO”?! In Italian, the translation of the expression “Prince Charming” is “Prince Azzurro”, but why must a prince be coloured? Not all Italian language rules are the same!

The answer is hidden in the history of Italy, when it was a monarchy ruled by the Savoy family. In fact, King Vittorio Emanuele, on his trip to Naples in 1896 to know the family of his future wife Elena, wore a blue uniform to honour the future queen having blue eyes. Since then King Vittorio Emanuele has been called “Prince Azzurro”, like his ancestors known as “Green Count” and “Red Count”. With the release of some of the most important fairy tales such as Cinderella or The Beautiful Sleeping In The Woods, the handsome charming blue-eyed, blond-haired boy riding a white horse becomes the blue prince.

 

Masculine names ending in’-a’ / Feminine in ‘-o’:

There are some male Italian names that, singularly, end in -a:

* IL CINEMA

* IL PANORAMA

* IL PIGIAMA

* IL POETA

* IL PROBLEMA

And female Italian names that, in the singular, end up in -o:

* LA FOTO

* LA MANO

* LA MOTO

* LA METRO

* LA RADIO

 

“Take a picture”

Many foreigners make the mistake of translating directly from English

“Take a picture” → “prendere un foto”

In Italian, however, it is said: “FARE UNA FOTO”

Eg.

*Faccio una foto al panorama.

* Mi puoi fare una foto?

* Io e Marco abbiamo fatto una foto ai nostri figli

Explore more posts:

Recipe: Pizza e minestra from La Piana dei Mulini in Molise

Pizza e minestra, or Pizza di granturco is a typical Molisana dish and a perfect example of la cucina povera. With ancient origins, it’s basically a vegetable soup with softened cornbread. In Molise, corn ‘pizza’ has always been the daily bread of the poor. Laura...

Our ONLINE WORKSHOPS are zooming ahead

April and May Zoom Workshops have been a terrific success – the teachers were so impressed with YOUR participation, and I know from you, you’ve been impressed with THEIRS! SO – WE CONTINUE ... The new round of workshops now open for booking:   30 MAY – 20 JUNE    ...

ONLINE WORKSHOPS to complement your Italian Learning

The current lockdown is testing for everyone, but we’re also managing to find some silver linings. One of them, for me, is more time to study Italian. I am working with our wonderful teachers to put together a series of workshops, and the first one is about to...

A poem in Italian inspired by Maria Alice’s visit to Agnone, September 2019

Maria Alice joined us from the US and fell in love with Agnone, as so many have done!  She wrote this poem first in English and then worked on putting it into Italian.  This final version came to be with the kind help of Maria Alice’s teachers: Anna in Pennsylvania...

An introduction to the pre-Roman Samnites of Molise

Agnone, Pietrabbondante and the Sammnites - A territory rich in history. One of the names given to the ancient town of Agnone is “L’Atene del Sannio”, Athens of Sannium. Athens - because of Agnone’s rich cultural heritage, and Sannium - because Agnone is located in...

Live & Learn Italian Language Holidays – A taste of the 2 Week Programme

  Saturday, June 15-29, 2019 Our drivers Fernando and Donatella brought guests to Agnone in 2 batches - from Canada, Australia, the US and UK. Sunday, we went out to Marco’s, to hear about his honey and wine production. The pollen is extracted from wild fruits...

Guest Review of Live & Learn Italian by Joy Nash – Italian language vacations

Reflections on Summer 2018 The Live and Learn Italian immersion ‘experience’ was created completely organically, and continues to grow organically. Each year I discover new local characters and regional opportunities, and so the programme develops. It’s a language and...

Guest Review of Live and Learn Italian by Jenny Matthew, and her travels in Italia

  I'm delighted to share a wonderfully written guest review of Live and Learn Italian this month, resplendent with added tales from further Italian exploration by Jenny Matthew. Many guests find incorporating 2 weeks with us in Agnone as a great way to hone...

Ettore Marinelli – From precocious talent to Master Craftsmen

Emerging young artist of the Marinelli family, Ettore shared his work with us at the Bell Foundry this summer   The tradition of metalworking in Molise goes began three thousand years, when the Samnite tribe, once Rome’s fiercest rivals, were casting statues for...

La ‘ndocciata, Agnone’s most famous event

La 'ndocciata 2018On the 8th of December I finally saw l‘ndocciata, Angone’s most famous annual event. Believe it or not, I’d never witnessed it. High time then…It’s the biggest ‘festival of fire’ in the world, ‘una scia di fuoco’, and allegedly the oldest – though...

Immerse yourself in Italy

Let's discuss what works best for you...
EnquirePrices

A visit to the Sanniti sacred temple ruins in Pietrabbondante

A visit to the Sanniti sacred temple ruins in Pietrabbondante

A letter from Jenny to the guests who had only stayed one week and missed this visit

Cari tutti. Sunday dawned overcast and the Birthday Girl (!) enjoyed a festive prima colazione including a baby tiramisu with one candle on top! Afterwards we made a visit to the Sanniti sacred temple ruins in Pietrabbondante.

This was previously thought to be the ruins of a town but is now considered more likely to have been a sacred place consisting of a large temple flanked by smaller side temples and workshops or services, with, at its centre, an arena - for plays or meetings.  All this was built on the side of a hill with a sacred bosco behind, overlooking a stunning view. The arena is notable for its acoustic, but especially for the first three rows of seats. Each section of these is made from one piece of stone giving a curved integral back, ergonomically supportive and sound. There are a few examples of carvings, words and images, including the names of the patrons - one of whom went on to become a Roman senator after the Sanniti had been “taken over”.  Also a statue of Atlas.

Photos attached (courtesy of my official photographer David) show the arena with a glimpse of the setting and another of your correspondent making friends with Atlas!

Alessandro joined us for a super long lunch at a local agriturismo where, after a prosecco on the terrace we returned inside as the clouds became more threatening. As we finished dining the “deluvio” started! I’ve had downpours of rain on my birthday in England before, but never had thunder, lightning and hail as we did on our way back to Agnone. So we just had to finish the day with more prosecco ………!

Must sign off now, as tomorrow your correspondent has to rise early and, suitably coffered and made presentable, accost various men in the Cafe Letterario to find Tim Peters, the guy who is coming to buy a house in Agnone - well someone has to look after him as Jenifer has other commitments!

We missed you all today and hope you got home safely.

Abbracci grandissimi - scriverò ancora fra poco.

jm

 

Explore how the site used to look in this incredible computer-generated short film from Capware.it

Explore more posts:

Recipe: Pizza e minestra from La Piana dei Mulini in Molise

Pizza e minestra, or Pizza di granturco is a typical Molisana dish and a perfect example of la cucina povera. With ancient origins, it’s basically a vegetable soup with softened cornbread. In Molise, corn ‘pizza’ has always been the daily bread of the poor. Laura...

Our ONLINE WORKSHOPS are zooming ahead

April and May Zoom Workshops have been a terrific success – the teachers were so impressed with YOUR participation, and I know from you, you’ve been impressed with THEIRS! SO – WE CONTINUE ... The new round of workshops now open for booking:   30 MAY – 20 JUNE    ...

ONLINE WORKSHOPS to complement your Italian Learning

The current lockdown is testing for everyone, but we’re also managing to find some silver linings. One of them, for me, is more time to study Italian. I am working with our wonderful teachers to put together a series of workshops, and the first one is about to...

A poem in Italian inspired by Maria Alice’s visit to Agnone, September 2019

Maria Alice joined us from the US and fell in love with Agnone, as so many have done!  She wrote this poem first in English and then worked on putting it into Italian.  This final version came to be with the kind help of Maria Alice’s teachers: Anna in Pennsylvania...

An introduction to the pre-Roman Samnites of Molise

Agnone, Pietrabbondante and the Sammnites - A territory rich in history. One of the names given to the ancient town of Agnone is “L’Atene del Sannio”, Athens of Sannium. Athens - because of Agnone’s rich cultural heritage, and Sannium - because Agnone is located in...

Live & Learn Italian Language Holidays – A taste of the 2 Week Programme

  Saturday, June 15-29, 2019 Our drivers Fernando and Donatella brought guests to Agnone in 2 batches - from Canada, Australia, the US and UK. Sunday, we went out to Marco’s, to hear about his honey and wine production. The pollen is extracted from wild fruits...

Guest Review of Live & Learn Italian by Joy Nash – Italian language vacations

Reflections on Summer 2018 The Live and Learn Italian immersion ‘experience’ was created completely organically, and continues to grow organically. Each year I discover new local characters and regional opportunities, and so the programme develops. It’s a language and...

Guest Review of Live and Learn Italian by Jenny Matthew, and her travels in Italia

  I'm delighted to share a wonderfully written guest review of Live and Learn Italian this month, resplendent with added tales from further Italian exploration by Jenny Matthew. Many guests find incorporating 2 weeks with us in Agnone as a great way to hone...

Ettore Marinelli – From precocious talent to Master Craftsmen

Emerging young artist of the Marinelli family, Ettore shared his work with us at the Bell Foundry this summer   The tradition of metalworking in Molise goes began three thousand years, when the Samnite tribe, once Rome’s fiercest rivals, were casting statues for...

La ‘ndocciata, Agnone’s most famous event

La 'ndocciata 2018On the 8th of December I finally saw l‘ndocciata, Angone’s most famous annual event. Believe it or not, I’d never witnessed it. High time then…It’s the biggest ‘festival of fire’ in the world, ‘una scia di fuoco’, and allegedly the oldest – though...

Immerse yourself in Italy

Let's discuss what works best for you...
EnquirePrices

Learn all about our trips:

Stay in touch with the Live and Learn Italian community, subscribe to our FREE monthly newsletter now!

 

For more details about how the trips can suit your needs, please email me at:

jenifer@liveandlearnitalian.com

You have Successfully Subscribed!