Mastering Miso. Palazzoulo

1000 km from Sicily and it’s getting a bit chilly. We spent most of September in Tuscany on a farm helping a fermentation expert make miso, sauces like tamari and soy, wine and grape juice. Jeremy was pivotal in the construction of a new luxury eco-lodge for the barrels of fermenting sauces which have to kept under strict climate control. The month with Kheo, Dario (farm host/miso master), Alberto and Barbara (fellow wwoofers) was lots of fun.

Kheo

Drying figs

Mincing Miso

Lentils fermenting. The final product is like soy sauce.

How to build a home, for fermenting beans and peas…

We sold wares from the farm at an organic produce market in the centre of Perugia.

All you need is friends. Rome in September

Has Jesus ever asked you “what are you doing tomorrow?”

And all I wanted was a photo…

Arezzo

We were standing around a main piazza in Arezzo and noticed a few people with large-lensed cameras. We had a touch of lens envy but thought not much of it… until we saw a brass band crossing the piazza, followed by a troupe of grown men in colourful leotards, throwing flags. We didn’t and still don’t know what it was all about but we sat back and enjoyed the spectacle.

san vito re-visited

We decided to return to San Vito Lo Capo and the National Park Riserva Dello Zingaro for some beach time and European farewell to The Messes.