Delizia! The Epic History of the Italians and Their Food

1TuscanyDon't Tell the Peasants... A drive through the country between Siena and the sea in the sunshine of an autumn evening. The Tuscan hills undulating past the car window become harsher, shading from vines and olive groves into pockets of dark forest. The destination is remote, yet it is a place where you can hear accents and dialects from across Italy. Here Venetians mix with Neapolitans, Palermitans with Turinese. In this quiet corner of Tuscany a people divided by ancient local rivalries comes to pay homage together at an altar to their common cult of food.The building lies in the valley below the perfectly preserved medieval town of Chiusdino, but it is not easy to find. Not long ago, the track leading to it was nearly lost in thick scrub. Even now many people miss the discreet road sign. When the more observant visitors have negotiated a tight, descending corner and nosed over the narrow, parapet-less bridge, they are rewarded with the sight of a riverside field of Jerusalem artichokes -- yellow flowers craning toward the setting sun.Then it appears, unwelcoming at first, resolutely turning its worn back to the outside world, as if hiding its famous face among the poplar trees. But recognition chimes the moment the corner is turned: a simple brick and stone structure, with a shallow roof and an unassuming tower; at its flank a mill wheel is gently propelled by the limpid waters of the river Merce. It was built by monks from the nearby San Galgano Abbey in the early thirteenth century. Even today one can easily imagine a friar emerging from the beamed kitchen with an armful of cheeses andsalamifor his brothers. Or a peasant patriarch, his shoulder bowed by the weight of his hoe, trudging through the surrounding glade at the end of his day's toil. Perhaps the plates and glasses on the table under the pergola were set by his homely wife for their extended family. Dinner is still awhile away, but already the air is laced with appetizing smells.To the foreign visitor,Il Mulino Bianco, the White Mill, seems to typify everything that Italian food should be. To Italians, it is one of the most iconic buildings in the land.Yet it is also Italy's best-loved fake. Italians eat lots of biscuits (cookies), mostly for breakfast. In 1989, the leading biscuit brand, Mulino Bianco, was looking for a set for its new advertising campaign. The White Mill shown on the biscuit packets was about to become a real place. The industrialized Po valley -- flat and featureless -- had distinctly the wrong image, thus ruling out locations in the region around Parma where the biscuits were actually made. Instead set researchers found what they were looking for, abandoned and almost derelict, off the Massetana road near Chiusdino in Tuscany. The old building was given a coat of white paint and a new mill wheel powered by an electric motor. In a short time it was ready to receive its imaginary family of owners. Dad was a square-jawed journalist; Mum, a pretty but prim teacher; their children, Linda with curly hair and a bonnet, and Andrea in slacks and a tie, were as smart-but-casual as their parents; a marshmallow-eyed grandfather completed the group. This, as the company Web site would have it, was a "modern family who leave the city and choose to live healthily by going back to nature." Their story, to be told in a series of mini-episodes, was to embody the second-home aspirations of millions of urban consumers. And to tell it, the agency hired two of the biggest talents in Italian cinema: Giuseppe Tornatore, fresh from winning the Oscar for best foreign film withCinema Paradiso; and Ennio Morricone, famed for his scores to the spaghetti westerns (among other things).The result, between 1990 and 1996, was perhaps the most successful campaign in the history of Italian television. So successful, in fact, that droves of people from traffic-clogged Naples, Rome, and Milan startDickie, John is the author of 'Delizia! The Epic History of the Italians and Their Food', published 2008 under ISBN 9780743277990 and ISBN 0743277996.