Autumn

The heat of summer is behind us and the days are cooler, especially in the mornings and evenings. We have had rain and storms and I often wake up to mists rolling over the hills around Ponte a Serraglio.

The river is full of water after the low levels of summer. After heavy rain it turned brown with mud.

One morning I watched a fisherman hoping for a catch below my balcony.

Trees are beginning to change colour.

The magnolias on the bridge that didn’t do well over summer began to thrive once the weather cooled.

Bees and other insects love the flowers.

I hope the flowers last a bit longer.

All seasons are beautiful in Bagni di Lucca.

The road to Montefegatesi

Autumn is a beautiful time to drive to Montefegatesi,the highest of the Bagni di Lucca villages.  The mountain road is lined with trees in full autumn colour right now.

Montefegatesi.

I went up further to Albereta.


The glorious colour will not last much longer. I am pleased I went for a drive before the recent lockdown.

A walk on the Lucca wall

 

Autumn is a great time to walk on the stunning wall that surrounds Lucca. The trees are losing their leaves quickly now. Soon the trees will be bare. Come for a walk…

This lovely old tree just outside the wall looks as though it is set for removal. It has been fenced off perhaps because there is a danger of falling branches.

I love walking through the tunnels and up the stairs onto the wall.

I was lucky to be there on a glorious autumn day.

 

 

Walking on the Lucca wall is wonderful in any season. Best of all Lucca is just 30 minutes from Bagni di Lucca.

 

 

 

Abetone pyramids

Autumn is a great time to take a drive to Abetone, the ski village 40 kilometres from Bagni di Lucca. 

As you get close to Abetone the vegetation changes and autumn is in full swing. The photos were taken from a moving car, so some are a bit blurry.

 

 

 

In the centre of Abetone there are 2 stone pyramids erected to celebrate the opening of the Strada Regia Modenese, Modenese Royal Road.

On the Tuscan side of the road.

On the Modena side.

 

 

The road was begun in 1766 and was completed about 10 years later. It secured an important trade route, joining the territories of the Grand Duchy of Tuscany and the Duchy Modena. It was financed jointly by Pietro Leopoldo and Francesco III.

From this position in the village it is possible the see some of the ski runs without snow.

 

 

The skiing in Abetone is great and the village comes alive when the snow falls, but it is very pretty right now. Take a drive and enjoy the autumn colour.

 

Reflections

Autumn is a lovely time to be in Bagni di Lucca. The days are still warm and sunny and the mornings and evenings deliciously cool.

On clear, bright days the Lima River at Ponte a Serraglio looks stunning with the buildings reflected in the still water.

 

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We have had some spectacular sunsets as well.

Autumn in the chestnut forest

Just before I left Italy in early November I drove up to Montefegatesi hoping to see some autumn colour in the forest just outside the village. I was a bit early, but I could see the changes.

Montefegatesi

Montefegatesi

Montefegatesi

Montefegatesi

Montefegatesi Mine

Montefegatesi

Montefegatesi

It is always good to stop at the little church beside the road on the way down the mountain.

Montefegatesi

By now the leaves will probably be gone and the scene will be wintery. That is wonderful too.

Necci in Montefegatesi

It has been a good year for chestnuts this year. Try some delicious chestnut pancakes in Montefegatesi on Sunday.

Montefegatesi

If you can’t make it on Sunday perhaps you could make your own necci.

You will need…

2 cups chestnut flour.

slightly less than 2 cups water

a pinch of salt

1 cup of ricotta (sweetened with a little sugar or honey if you wish)

Place the flour in a bowl with the salt. Slowly pour the water into the flour and stir with a whisk until the batter is smooth and there are no lumps.

Heat a little olive oil in a frypan and pour in a large spoonful of batter. Swirl the pan to spread the batter evenly. Cook until the bottom is golden then flip and cook the other side.

Stack the necci on a plate until all the batter is used.

Whip the ricotta and spread on the necci and roll up.

Eat.

Here is one I enjoyed at the chestnut festival in Lucchio last year.

Necci

It took me a while to acquire a taste for necci, but I now find them delicious.