Category: Travel Photography

Dolceacqua & Apricale – The Riviera dei Fiori

The medieval village rests on a small hillside 7 km from Ventimiglia in the Val Nervia dominated by the ruins of the Chateau des Doria. The medieval bridge stretches over the Rio San Rocco river connecting the two sections of the town and is a symbol of Dolceacqua. Terraces (fasce) are carved into the hillside where olive trees, vineyards, flowers and eucalyptus grow. Art and history create a visual feast of beauty that caught the eye of Claude Monet who painted Dolceacqua and  said that it was an “extraordinary picturesque village”.

The sunny Piazza Garibaldi acts a theater for feasts and events in the village such as the Festa dell”Olio Nuove (Festival of the new oil), and is lined with restaurants where you can enjoy the famous pizza made with local light olive oil. Stone pathways with arches connecting the buildings called “caruggi” (narrow paths) wind upwards through the stone village that protected its inhabitants from invaders and the weather. Small shops tucked along the caruggi house workplaces of carpenters, electricians, galleries, small B&B’s and agriturismi that cater to today’s residents and guests. Each day as we passed we could hear the sound of classical music combined with workmen’s tools as they go about their tasks.

The ancient village is slowly being renovated into charming apartments and rough stone spaces still await a loving owners to bring them back to life. Many French come over the boarder to enjoy the views, the famous pizza at one of the 15 restaurants, and mountain breezes that provide a naturally cool and pleasant environment during the summer months. This is mountain life and the pace is slow and peaceful. People meet in the café’s, drink cappuccino reading the newspaper in the mornings, and socialize with friends over a glass of wine in the afternoons. The fish man comes along in a small truck selling fish from the sea as people go about their business working in the shops or greenhouses that ramble along the hillsides and olive groves that seems almost impossible to reach.

The region has a culture of roses and floriculture with tangerine trees lining the streets and the sweet aroma from the multitude of flowering bushes. Although the region has been deeply affected by difficult economic times, 80% of Italy’s flowers are grown here.

Dolceacqua means “Sweet Water” maybe named after the very nice red wine called “Rosses di Dolceacqua” that has the deep red color of roses. Made from grapes grown in vineyards where their roots cling to the hillsides, it was highly revered by Napoleon Bonaparte and Pope Paul III who made sure that casks were shipped home.

Maybe it is the olive oil that is the sweet water of Dolceacqua. The silver green leafed olive trees covering the hills produce light yellow oil perfect for fish, wild boar and rabbit dishes typical of the cuisine of Liguria. Beer is also brewed here, and is deep yellow, served very cold in glasses similar to a Bordeaux glass. The beer is a perfect accompaniment to the thin-crusted pizza made in wood fired ovens covered with local dried salumi, porcini, fresh vegetables or shellfish, the best pizza I’ve had in Italy.

Just up the road about 4km is Apricale, one of the” Rock Villages” certified as the most beautiful villages in Italy. Stone houses and alleys lead around the castle housing artist’s workshops and painted murals. Paintings and stone carvings can be seen along the caruggi and doorways decorated with flowers that add color to the grey stone structures.There are a few B&B’s and restaurants in the center of the piazza where there is a washing trough and along the caruggi you can see the old village central oven. The village is also well-known for its summer theater.  A local Balu tournament is held in June and July with 16 teams taking part. A popular Ligurian game using an elastic ball is played against the walls of the ancient village. The local players are even more popular then football players.

Sun showers light into the dark covered caruggi during the day lighting the painted and carved murals walls. At night it is the stars that light the ancient village, which seems to sit just below the sky. The villages were owned by the Counts of Ventimiglia, captured by Grimaldi until Andrea Doria liberated them. Apricale even has an American history as Giovanni Battista Martini fought at Little Big Horn and was the only living survivor.

Both Apricale and Dolceacqua belong to the prestigious “Associatione dei Borghi piu belli d’Italia”, (The Association of beautiful villages in Italy) and there is no doubt why many foreigners have bought apartments in appreciation not only of the villages but the life style of the mountains.

Ventimiglia is 7km, San Remo is 14km and the French border is 16km from Dolceacqua making this little village a perfect base for visiting the Alpe Liguri – the backdrop of the Riviera dei fiori is a refuge from the crowded beach towns along the Riviera. There are many apartments for rent by the week or weekend. Renting an apartment offers you the opportunity to experience village life and select some of the local cheeses, salumi, wines, foccica, bread and pastries to enjoy at home. The local merchants are very helpful and always happy to recommend local specialties. French and Italian are mostly spoken here and even though only a few people speak English you can always find ways to communicate with the friendly locals. There is little night life except for the restaurants and a few clubs, yet you are a very short distance to the sea side towns.

Cars are not allowed in the old villages anywhere along the Riviera, so be prepared to walk up hill or steep steps to reach an apartment or B&B. Villages have parking lots; some are free at the entrance of the village. Summer months are crowded with heavy traffic clogging narrow roads through the towns along the sea. The best time to visit the area is in May to Mid June or from September through the fall.

Pizza Verde Dolceaqua
6 servings
Cook time: 200c (400ºF)
Time: 20-30 minutes

500g flour (1.1.lb)
5 tablespoons extra virgin ‘Taggiasca” olive oil
250gr water (1 1/4 cup)
40gr yeast (1 1/2 oz.)
1 teaspoon sugar
Pinch salt

Filling
2 whole eggs
750gr chard (1 lb. 10 oz.)
150gr Parmesan cheese (10 1/2 oz.)
1 1/2 onions
Extra virgin olive oil
Black Taggia olives
Garlic cloves

Dough

Dissolve the yeast in the warm water and a teaspoon of sugar and allow it to rest in a warm place.

Pour the flour onto a work surface and add the yeast mixture, and salt to the flour. Bring it together into a ball and knead it. Let it rest under a clean cloth, preferable woolen, of a bowl until in a warm place for at least 2 hours.

Take the risen dough and knead a second time until you have soft dough and let it raise again under the cloth for another 2 hours.

Roll it out and put it onto a pan greased with olive oil and let it rest again before covering it with the greens.

The Greens

Chop the uncooked chard and add the oil, salt, eggs, onion and cheese. Spread the prepared mixture onto the dough and sprinkle olives and whole cloves of garlic over the top. Cook in the oven at 200/300º (400ºF) for 25/30 minutes.

Michetta, The sweet bread of Dolceacqua

The story of michetta:
The Marquis Doria sent a young bride who refused to give herself to him to prison to die. The population of Dolceacqua rose up and forced the Marquis Doria (1364) to stop his abuse of power and on the 16th of August there is a festival to celebrate the event. The women of the village created the “michetta” now the symbol of love and freedom.

Ingredients
1kg flour, (2 lbs 3 oz.)
100g yeast, (3 1/2 oz.)
4 eggs
350g sugar, (13 oz.)
250g butter, ( 9 oz.)
Grated lemon zest,
Pinch salt
Warm water and Marsala

Bake time: 200ºc (400ºF). until they puff up and have alight brown color on top.

Dissolve the yeast and 1 tablespoon of the sugar in the warm water and add it to the flour. Add the eggs, butter, lemon zest, salt and Marsala. Let the mixture rise for one hour and knead it. Shape it into an oval or knot shape. Place the michette on an oiled baking sheet and bake in the oven at 200ºc (400ºF).

Dampen the tops with a little water and dust with remaining sugar.

The polenta, porcini and truffles and Genovese pesto spaghetti were dishes we had for lunch at Locanda dei Carugi, Via Roma 12/14, Apricale, a small little inn and restaurant – they were excellent.
www.locandadeicarugi.it

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