The Italian Amber Waves of Grain

MC:  As we were driving towards the town of Assisi on our tour bus last Wednesday I noticed that there were acres and acres of dead grass. However, after about thirty minutes into the drive I realized that this was not dead grass, but fields of wheat. It was interesting that just three or four weeks ago these fields were lush and green and now, right as the temperatures are beginning to soar, they have turned a beautiful golden brown. As it turns out the variety of wheat grown is known as Triticum Durum, or just durum for short. This species of wheat is the only tetraploid species that is widely used in commercial production and originated through genetic hybridization. The word durum is Latin for “hard” and is properly named since it is the hardest of all wheat species. When milled, durum wheat makes an excellent flour for pasta and bread making. For high quality pasta and bread, the endosperm of the durum can be coarsely ground and purified into semolina flour.

Italians are known worldwide for their delicious pastas and breads so it is no coincidence that there are over 1.5 million hectares of durum wheat planted in Italy with around 75% of all production residing within the central region of Italy. Every time we leave the medieval walls of Santa Chiara I notice the spectacular wheat fields with their golden heads wisping in the wind. It seems that everyone grows wheat, from the self-sufficient farmer all the way to the commercial producer. Italians have placed wheat wherever they have room, whether it is right next to their grapevines or directly in their backyards. Durum wheat is not only a very important staple crop but provides a striking contrast to the Italian landscape; without it the Italian culture just would not be the same. 

The Medici Orangerie at the Boboli Garden

AJ: The Medici family had the incredible fortune of being fabulously wealthy.  With this wealth they built magnificent palaces.  Within the walls of these estates they flaunted their wealth with gardens.  One of these estates, Pitti Palace, boasts one of the most fabulous gardens one can explore, the Boboli Garden.  Citrus was a beloved fruit of the Italians, however due to the climate of Florence, and most of the northern half of the country, they were not able to grow subtropical fruits like citrus, unless protected from the cold during the winter.  This is where the garden orangerie came into play.  The spacious stone building was more a less a greenhouse that protected not only the oranges, but many species of plants during the cold winter months.  The orangerie was equipped with fireplaces inside to help maintain a more even temperature within the walls. This building is still functional today and is utilized by staff still to keep plants during winter months, but is also used as an event center.  The amazement of the orangerie does not stop there.  Outside there is a dazzling flower garden.  It twists and turns, there are arches covered in roses, and pots with the most wonderful smelling lavender. It begs to be explored and experienced by any plant lover.  I imagine that at night it could be lit and the perfect place for a romantic stroll with the one you love and the perfect place to get down on one knee and pop the question...


           

A Day of Playing in the Dirt

 

AJ: The Aggie spirit of service never ceases to amaze me.  5000 miles away from Aggieland, and a group of students selflessly gave up a free afternoon in Italy to do manual labor.  At 5 o'clock a group of the Horticulture students met in the courtyard to find shearers, pruners, and shovels awaiting them.  And with a smile ever person grabbed a tool and began a tedious process of helping clean up the gardens behind the Santa Chiara Study Center.  We learned of invasive plant species that Italy faces, proper pruning techniques, and tried to identify every pest found, from fungi to weeds.  With every drop of sweat that was put in, there were many laughs heard as well.  After several hours of hard work, compliments of "Brava!" echoed from the kitchen were the Santa Chiara staff stood and appreciatively took in our handy work.  I know that we all feel accomplished and love the fact the our mark has been left in Castiglion in our own unique way, with plants.