(Pssst! If you want to read this article in italian go here.)
It’s July 29th, we leave behind the reverberation of the colorful houses of Camogli and its summer voices, we lose sight of the sea after a while and the curves on the streets take us into the green vegetation of the hinterland, it’s summer, every leaf is awake. Before there was the torrid and bright scent of the sea, now the smell is the fresh one of the forest in the sleepy hours of mid-afternoon. The sea does not exist here. Il filo di Paglia is a magical thing way out of the semantic field of the word Liguria.
The wood and a narrow road that is lost among the trees accompany us, Sergio’s effervescent smile welcomes us.
Describing Il Filo di Paglia as a restaurant or a agriturismo is really reductive. Il Filo di Paglia is a whole family that has taken its roots (the home of grandparents, the places of childhood) and has made them become future, respecting their dreams, respecting their origins and respecting nature (it is the first straw house in Liguria!). Every ingredient is cultivated by the energetic hands of Francesca – the mother….or bred/processed into cheese by Marco’s hands – the father chef – (they breed cows cabannine – Slow Food Presidium); the bread is homemade, like practically everything, with sourdough.
It is a small cosmos in which each member of the family has managed to build his own space, while continuing to play with others to offer the guest, who does not actually feel like a guest, a true and good experience.
In every detail there is a spark of passion, a story, a choice and we live in the dichotomy of being in a place out of time and feel at home. In the morning the cicadas wake us up.
Then the day melts into a cool evening and dinner begins. Now, honestly, we don’t know where to start; as when we are feeling good, we didn’t take pictures of the dishes.
We have, however, two photos that speak for themselves perhaps. One represents a wonderful journey in the Mediterranean, the tastes of the bush, we were catapulted into the Greek islands and then in Liguria and then in Sardinia and then in the middle of the sea. The other is a palette of cheeses, or maybe it’s a masterpiece.
Behind the name of this “agriturismo” there is a book by Masanobu Fukuoka and behind the book a philosophy of “less”. Il filo di Paglia, stripping itself of the essence of nature, enriches you with beauty, fills your belly with good things and precious liquids, stuffs your heart with precious memories.
In September our plans were to go to Umbria and discover it by bike. Umbria is a region in the middle of Italy, between Toscana and Marche. We like to think that is the little heart of our “boot”, set there in the middle and sometimes a little bit shaky.
…ora l’odore è quello fresco del bosco nelle ore sonnolente di metà pomeriggio.
Il mare, qui, non esiste. Il filo di Paglia è una magia fuori dal campo semantico della parola Liguria.
Indigeno gnam: in Liguria, Il filo di Paglia
(Pssst! If you want to read this article in italian go here.)
It’s July 29th, we leave behind the reverberation of the colorful houses of Camogli and its summer voices, we lose sight of the sea after a while and the curves on the streets take us into the green vegetation of the hinterland, it’s summer, every leaf is awake.
Before there was the torrid and bright scent of the sea, now the smell is the fresh one of the forest in the sleepy hours of mid-afternoon.
The sea does not exist here. Il filo di Paglia is a magical thing way out of the semantic field of the word Liguria.
The wood and a narrow road that is lost among the trees accompany us, Sergio’s effervescent smile welcomes us.
Describing Il Filo di Paglia as a restaurant or a agriturismo is really reductive. Il Filo di Paglia is a whole family that has taken its roots (the home of grandparents, the places of childhood) and has made them become future, respecting their dreams, respecting their origins and respecting nature (it is the first straw house in Liguria!).
Every ingredient is cultivated by the energetic hands of Francesca – the mother….or bred/processed into cheese by Marco’s hands – the father chef – (they breed cows cabannine – Slow Food Presidium); the bread is homemade, like practically everything, with sourdough.
It is a small cosmos in which each member of the family has managed to build his own space, while continuing to play with others to offer the guest, who does not actually feel like a guest, a true and good experience.
In every detail there is a spark of passion, a story, a choice and we live in the dichotomy of being in a place out of time and feel at home. In the morning the cicadas wake us up.
Then the day melts into a cool evening and dinner begins. Now, honestly, we don’t know where to start; as when we are feeling good, we didn’t take pictures of the dishes.
We have, however, two photos that speak for themselves perhaps. One represents a wonderful journey in the Mediterranean, the tastes of the bush, we were catapulted into the Greek islands and then in Liguria and then in Sardinia and then in the middle of the sea.
The other is a palette of cheeses, or maybe it’s a masterpiece.
Behind the name of this “agriturismo” there is a book by Masanobu Fukuoka and behind the book a philosophy of “less”. Il filo di Paglia, stripping itself of the essence of nature, enriches you with beauty, fills your belly with good things and precious liquids, stuffs your heart with precious memories.
How did we find them? Thanks to the book “Dormire e mangiare nell’orto”
What’s their website? here we are!
Related Posts
Indigeno exploring Umbria
In September our plans were to go to Umbria and discover it by bike. Umbria is a region in the middle of Italy, between Toscana and Marche. We like to think that is the little heart of our “boot”, set there in the middle and sometimes a little bit shaky.
Indigeno gnam: in Liguria, Il filo di Paglia
…ora l’odore è quello fresco del bosco nelle ore sonnolente di metà pomeriggio.
Il mare, qui, non esiste. Il filo di Paglia è una magia fuori dal campo semantico della parola Liguria.