A couple of Saturdays ago Threadspider and I sought inspiration on a cold, grey wintry day amongst the dreaming spires of Oxford and the warmth of Italy. Our destination was Oxford Botanic Garden for a workshop given by Paolo Arrigo from Seeds of Italy.
We were greeted with good wholesome bread still warm from the oven, drizzled with a peppery olive oil from Tuscany and a squeeze of lemon. We quickly learnt that seeds, plants and food are one continuous thread in the Italian way of life: most refreshing! With this in mind our workshop was not only learning about seeds, but also seeing how pesto and passata are made, then tasting the results :)
Paolo took us through a number of seeds in the range, using his display stand as illustration. We learnt which tomato is best for passata (San Marzano because it's a juicy not fleshy variety), whilst another (Principe Borghese da Appendere) can be hung up to ripen at the end of the season and fresh fruit plucked off the vine well into November, even December. Soon it seemed to be quite reasonable to be sowing 2, 5, even 10 different tomato varieties.
Basil Genovese is best for pesto (and I've vowed never to buy shop bought again having tasted the real thing), but the large 'lettuce' leaved variety is used for wrapping around mozarella. We quickly learnt about the regionality of Italy's seeds and how this is tied up with the culture, language and individual recipes of the region. Eager questions from the audience bought even more examples of different seeds to try, including a pepper more suitable for outside rather than greenhouse growing (Dolce di Bergamo).
We may think of Italy as a mainly hot country, but the temperatures of their mountain regions show there are varieties from there which are also suited to our climate. Paolo also emphasised the importance of reading the sowing and harvest times on the seed packet as some of the varieties sold have different requirements to others we may be used to growing. Their Alpine fennel for instance is more suited to later sowing and harvest times.
That's why I've chosen to show the back of a seed packet to illustrate my post: the UK is shaded blue, so we follow the blue dots shown lower down to gauge when to sow our seeds and harvest our crops.
It was a most inspiring day and the perfect antidote to winter. I'm now itching to get started and sow the seeds I bought on the day and try the recipes from Paolo's cookbook :)