September to Remember

March 1, 2021
In her third book in the Savoring the Olde Ways series (the first two detailing travels to France), Bumpus and her faithful travel companion-husband Win attempt to conquer the wonders of Italy: Milan, Rome, Florence, and other highlights. Anchored in a rented farmhouse in Etruria, they meander through tourist attractions (with great descriptions that will spark fellow travelers' memories--and taste buds), local restaurant specials, and friendships that, with hope and nurturing, will last some time. Soon, the lingo and habits become embedded: they mull about pranzo (lunch), observe the right rules (e.g., no cheese with fish), and enjoy the country's maxim--eat well, laugh often, love much. Even the misplacement of luggage at the trip's beginning fades; instead, Bumpus substitutes some moments of giggling (buyer beware: join a tour and shuffle with the herd) and consternation (why can't folks lie on their backs to absorb the entirety of the Sistine Chapel?). Food is one of the many trip spotlights, emphasized by the 19 recipes in the back (veal piccata, wild-boar roast, tiramisu).

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March 1, 2021
A cultural and gastronomic tour through Italy by train, car, and ferry with culinary delights at every turn. Bumpus explains how a 1998 visit to Italy with her husband, Winston, inspired her Savoring the Olde Ways culinary travelogue series. Although this is the third and most recent volume, it is, in fact, the story of where her journey began. In Italy, she discovered that "traditional foods bring European families together in a manner not experienced in the U.S.--not only for holidays, but for every day of their lives." While planning a trip to celebrate Bumpus' retirement from her psychotherapy practice, she and her spouse fortuitously happened upon a rental ad for a Tuscan farmhouse. The owner, Lisa Young, helped them in their quest to fully experience the local culture. They arrived in the tiny village of Poderi di Montemerano on the first weekend of September, just in time to partake in the annual harvest festival, set to start on their very doorstep. The couple joined the revelers, winding their way down the mountain to the fairgrounds: "Smoke from the pits of braising meats tantalized us, along with the intoxicating aromas of simmering pasta sauces." It's an enticing beginning to an account of a month that took them not only through Tuscany, but also Compania, Apulia, and the Lazio region, where Rome is located. Much of this book is devoted to exploring the Etruscan and Roman ruins that defined the country's early history. As a result, there are fewer family-centered stories than in the first two volumes, but there are still plenty of engaging cultural tidbits, both ancient and current. Of Poderi, for example, Young tells Bumpus, "people still have an affinity to their own regional cultures, traditions, dialects, and foods. That is what defines who they are." Recipes, the book notes, are handed down through generations, and each family rigidly follows their unique methods of preparation. Elaborate descriptions of almost every meal and snack turn this compelling travel book into an enjoyable vicarious experience. Readers should make sure not to overlook the final section, which contains 19 mouthwatering recipes. A joyous book of Italian history, traditions, and food that's worth savoring.

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