The numerous forest fires starting, spreading, and engulfing large areas of California, Oregon, Arizona, Utah, Colorado and other western states are known to people in the United States not only because of the news, but because the smoke from these fires has at times grown so thick that people complain of headaches and watery eyes in distant states. Huge forest fires have also charred tens of thousands of acres across southern Europe: Greece, Turkey, and Southern Italy have been burning — as has been Sardinia.
Massive forest fires started on the island on July 23, 2021 and by July 26, the initial fires had burned more than 50,000 acres (20,000 hectares) across central Sardinia, wiping out homes, farms, crops, and forests, killing or injuring livestock and wildlife, and displacing people and animals.
While the initial fires were quelled, blazes continue to start and burn across the island. The exact number of acres burned is not known, for the fires start and grow so rapidly that accurate fire boundaries can’t always be mapped. The overall damage to forests, wildlife, crops, farm animals, and people won’t be known for some time, and recovery will take years.
While there’s not much news in English about the Sardinian wildfires, I’ve put a few links below, along with links to Italian sites that include photos and videos of key fires. Many of the damaged areas are well known to me, as I have driven the roads and explored the areas.
To help those most affected by the fires, individuals across the island and groups across Italy have started GoFundMe campaigns. Some campaigns have a general focus; others have a specific focus on agriculture, animals, or a particular region. I’ve put several GoFundMe links below, should you care to donate. Of course, prayers and best wishes are helpful and welcome.
List of Fires, Updated Daily
The Sardegna Protezione Civile (Sardinian Civil Protection Agency) website maintains a list of wildfires. The list is updated daily.
The main photo is from the GoFundMe campaign started by the Unione Coltivatori Italiani The inset photo, taken in 2014, shows a road near one of the burned areas, from KM Koza.
This is not meant to be an exhaustive discussion of this topic. I talk more about this during events, both in-person and online. See the News and Events section or sign up for the mailing list to keep updated!
Pibiones are small raised bumps of thread found on the most distinctive of Sardinian textiles. The name comes from an ancient word for grapes, as pibiones feel like grapes, and grapes and the harvest play a significant part in Sardinian history.
Touching pibiones is an enchanting experience: Rub your hand over a handwoven textile bearing a pattern created by the pibiones, and your hand feels as if it’s getting a massage. You may even feel you’re playing an instrument that creates a nearly-silent tune, as the pattern and organization of the pibiones are musical in arrangement! Pibiones are practical, as well: They add strength, texture, and design to a textile.
Weaving a textile with pibiones requires skill, dexterity, and patience. Pibiones are created by winding fibers around a long needle that sits on top of the weft (the foundation threads of a textile). Each pibione is counted and wound by hand, one pibione at a time, one row at a time, matched against a pattern drawn on graph paper. (See pibiones being woven in I Want to Weave the Weft of Time.)
The best pibiones are firm to the touch and remain durable and distinct when the textile is used. To achieve the desired firmness, threads used in the pibiones are often spun a second time before being woven.
While considered uniquely Sardinian, the pibiones tradition of weaving is today found primarily in the Samugheo, in the center of the island. Aggius and Nule, other Sardinian towns renowned for their handwoven textiles, have different weaving traditions.
To learn more, see other pages on this site, including The Art of Handweaving, watch the documentary I Want to Weave the Weft of Time, and/or attend one of my presentations about Sardinian handweaving. The News and Events area lists upcoming presentations and film screenings.
This presentation will be September 15, 2021 at 6pm San Francisco time. The event is free, but you must register to attend.
Join me online for this free event to explore the indescribable beauty of Sardinian handwoven textiles, see the loving and painstaking artistry of their creation, meet the tessitrici artigianali — the unique women weavers who maintain the tradition of a nearly-lost art — and glimpse just a bit of Sardinia’s majesty.
I’ll discuss the importance of the handmade, the relevance these women, their weavings, and their traditions have in our modern world, and the anima (spirit) of Sardinian handwoven textiles. I’ll share portions of my film as well as photos, stories of the weavers and my adventures on the island, and show some of my personal textile collection.
There’s no charge for the event, but you must register ahead of time. Click here to go to Eventbrite and register. You’ll receive confirmation and reminder emails with the Zoom link to the event.
Join me for a free online screening of my documentary I Want to Weave the Weft of Time August 18, 2021 (Wednesday) from 6 to 7.30pm (18.00 to 19.30) San Francisco time.
I’ll add filmmaker’s commentary to provide a glimpse of how the film came about, the synchronicity of its making, working with the weavers, the soundtrack’s creation, and more. I’ll also share stories and additional video clips, including outtakes and works in progress, and answer questions.
There’s no charge for the event, but you must register ahead of time. Click here to go to Eventbrite and register. You’ll receive confirmation and reminder emails with the Zoom link to the event.
Like much of the world, Italy’s travel regulations are in constant flux due to the pandemic. For the most part, travel to Italy is restricted until July 31, 2021. Only travelers from certain countries (including the United States) can enter.
Currently, all travelers entering Italy must take a Covid test upon arrival and test negative in order to avoid a quarantine. This includes European Union (EU) citizens. Travelers from locations outside the EU must arrive on what are termed “Covid tested flights” and test negative in order to avoid the current 10-day quarantine. Each of the different arrival options requires you to provide and sign documentation attesting your health statements are truthful and that you will adhere to the required protocols.
Covid Tested Flights
Italy permits travelers to enter on Covid tested flights departing from select airports in a handful of countries. Passengers on the Covid tested flights must complete certain paperwork and test negative for Covid before being permitted to enter and travel within Italy without undergoing a 10-day quarantine.
US travelers can book Covid tested flights on Delta or American Airlines. The Covid tested flights depart from New York (JFK) or Atlanta (ATL) and arrive in Milano (MXP) or Roma (FCO). Napoli (NAP) and Venezia (VCE) may be cleared to accept Covid tested flights at some point in the near future.
Travelers arriving on a Covid tested flight must meet these requirements:
Before the trip, provide a completed declaration form stating the reason for the trip, details about your prior travel, flight to Italy, Covid/vaccination status, and so forth (airlines generally provide this form)
Before boarding, complete and provide a Passenger Locator Form giving details about your itinerary
Upon boarding, provide a proof of a negative Covid swab test taken no more than 48 hours prior to departure (airlines may provide this as part of the trip fee)
Upon arrival at the destination airport, take another Covid swab test, which must test negative.
See detailed requirements and find updated information here.
Traveling to Sardinia
Each region within Italy has its own specific travel regulations. Sardegna Sicura has the latest information about requirements. In general, travelers to Sardinia must complete an additional self-declaration form.
If you happen to be going to Sardegna this summer and would like suggestions on where to go and what to do, contact me!
Vaccinated Travelers
Official information is still incomplete about plans to allow travelers vaccinated against Covid to enter Italy (and Europe) easily and move about freely. As of right now, it seems that vaccinated travelers from EU member states may be able to enter Italy and travel without tests or quarantines after July 1, 2021.
While I had seen articles about vaccinated US citizens being able to enter freely after June 15, as of June 7, 2021, there’s no official information on the Italian websites about this. A digital health certificate (also called a “Green Passport”) confirming vaccination status appears to be close to launching for EU citizens, but there’s no official launch date or information about when such a digital app/Green Passport would be available for US and other non-European travelers.
Helpful Websites and Smartphone Apps
The websites and smartphone apps below are updated on a regular basis. The information on the apps is generally updated more quickly and more frequently than the information on the websites. Find the smartphone apps on The App Store or GooglePlay.
The island of Sardinia boasts several distinct languages with diverse heritages. While Italian is now taught in schools across Sardinia and understood by those of baby-boomer age and younger, many older Sardinians, especially in towns away from the coast, may only know one of the languages historically spoken on the island.
Sarde, the primary language of Sardinia, has two or three primary dialects. Campidanese is spoken across the central-southern and southern areas, while Logudorese and its variation Nuorese are spoken in the central-north area. A Romance language descended from Latin, Sarde is considered the modern language most similar to its renowned ancestor.
The very northern part of Sardinia boasts other languages: Gallurese in the Northeast, Sassarese in the Northwest, and Catalano in the area around Alghero. Gallurese and Sassarese stem from a historic connection the northern area had with Corsica and Tuscany, and sound very different from Sarde. Catalano remains from the Spanish influence on the island.
While Latin, Corsican, and Spanish roots in the various Sardinian languages are visible, there are also diverse connections with languages and cultures across Europe, Northern Africa, and beyond. And, as with any language and dialect, each sub-region and even town often has its own noticeable change in pronunciation or vocabulary of the local language.
To ease confusion in governmental documents, road signs, and other official uses, an experimental standardized written form of Sarde, Limba Sarda Comuna (LSC) was instituted in 2006. This is a loose standard, allowing local standards for spelling and ongoing adjustment, and also paves the way to preserve the language.
Sarde is generally no longer taught in schools, yet there are initiatives to bring the the language back into the curriculum with the LSC as the basis. The movement to teach and preserve Sarde is supported by authors, publishing houses, and much of the population, including a growing number of the younger generation. In addition, language scholars from outside Sardinia recognize the significance of Sarde and, to a lesser degree, the island’s other languages.
While many Sardinian youngsters learn Sarde at home, easily switching between Italian and their local language in everyday conversation, the Sardinian languages are not esteemed on continental Italy. Most Italians, especially those from Milano and the north, look down upon the Sardinian languages and even the accent Sardinians tend to have when speaking Italian. On mainland Italy, Sardinians often encounter a prejudice similar to one Southerners face when talking with New Yorkers in the United States.
As a language geek who loves Latin (although I have forgotten nearly all I learned in high school), I personally love the sound of Sarde, and understand bits of it it. Gallurese is completely different, and I can’t follow anything!
See the examples below for a comparison of the Logudorese and Campidanese dialects of Sarde, Latin, Italian, and English.
Babbu nostru chi ses in chelu siat santificadu su nomene tou benzat su renu tou sia fata sa voluntade tua comente in chelu gai in terra. Su pane nostru de dogna die donanos e perdonoa sos peccados nostros comente nosateros perdonamos a sos depidores nostros e nos non eses ruere in sa tentazione ma libera nos dae male.
Sarde (Campidanese)
Babbu nostu chi ses in celu, Santificau siat su nomini tuu. Bengiat a nosus su regnu tuu, Siat fatta sa boluntadi tua, comenti in celu aici in terra. Donasi oi su pani nostu de dogna dii, Et perdonasi is peccaus nostus, Comenti nosus perdonaus a is depidoris nostus. Et no si lessis arrui in tentatzioni, Et liberasi de mali.
Latin
Pater noster, qui es in cælis: sanctificétur Nomen Tuum: advéniat Regnum Tuum: fiat volúntas Tua, sicut in cælo, et in terra. Panem nostrum cotidiánum da nobis hódie, et dimítte nobis débita nostra, sicut et nos dimíttimus debitóribus nostris. et ne nos indúcas in tentatiónem; sed líbera nos a Malo.
Italiano
Padre nostro, che sei nei cieli, sia santificato il tuo nome, venga il tuo regno, sia fatta la tua volontà, come in cielo così in terra. Dacci oggi il nostro pane quotidiano, e rimetti a noi i nostri debiti come anche noi li rimettiamo ai nostri debitori, e non abbandonarci alla tentazione, ma liberaci dal male.
English
Our Father which art in heaven, Hallowed be thy name. Thy kingdom come, Thy will be done in earth, as it is in heaven. Give us this day our daily bread. And forgive us our debts, as we forgive our debtors. And lead us not into temptation, but deliver us from evil.
Join me live online for an intimate series of presentations about Sardinian handwoven textiles, the women who maintain nearly-lost weaving traditions, and more!
In this free series, I’ll be sharing my stories, videos, and photos of the women weavers and their distinctive textiles; showing weavings from my own collection; discussing the history and revival of Sardinian handweaving; providing a historical and cultural overview of Sardinia; giving you a photographic tour of the island; answering your questions; and more!
This series starts Saturday January 23, 2021. See the full schedule below.
If you have missed earlier sessions, you can still come to later sessions!
PS — Before the events, I very much suggest that you watch I Want to Weave the Weft of Time, my free 30 minute documentary on handweaving in Sardina. You can also find the video directly by going to WeaveWeftofTime.com.
Saturdays at 11am Pacific / Noon Mountain / 1pm Central / 2pm Eastern. Each session will last 60-90 minutes.
January 23 — Introduction, Background, and Film Highlights with Commentary
January 30 — Weaving in Samugheo
February 6 — Weaving in Nule
February 13 — Weaving in Aggius
February 20 — Converging Threads: The Importance of the Handmade, How Weaving Came to Sardinia, the Resurrection, and More Please note the dates below have been corrected!
February 27 — Sardinian History, Culture, and Arts Beyond Weaving
March 6 — Sardinian Tour: Photos and Stories Around the Island
For some of us, watching the sunrise is a favorite way to usher in the new day.
If you lack a good view of the morning sun, don’t rise early enough, or merely want a beautiful sunrise to watch as you start your day, here’s a real-time video of a peaceful sunrise in Gallura, Sardinia.
Enjoy watching the sky lighten in the pre-dawn minutes before the sun rises over the distant water and hills. The fields and sounds of the agriturismo are the foreground. This is definitely a slow video — 34 minutes long, with the camera immobile throughout.
When I talk with people about Sardinian handwoven textiles and the importance of valuing and protecting the weavers and their art — key elements of Sardinia’s cultural heritage — and the textile classification system designed to protect Sardinian textiles, the weavers, and the island’s economy, I often discuss the labeling standards and classifications that the European Union (EU) uses to protect the fine foods and wines respected as key elements of Italy’s cultural heritage.
Italy’s art, architecture, design, natural beauty, and food are considered part of the country’s heritage and recognized as treasures that must be protected. When you think of certain Italian foods — perhaps a favorite cheese, meat, wine, liquor, or traditional speciality dish — you most likely think of a certain inimitable flavor, smell, and texture, all arising — and inseparable— from the area in which the ingredients were grown and how the food was prepared. Food and wine recipes are passed down from generation to generation within a region and often within a family, and it’s understood that the taste and quality of the food changes if the food is prepared using different ingredients (even those grown in different regions) or the preparation method altered in any way.
The food classifications recognize and protect the names, recipes, quality, and area of origin of traditional Italian foods, and guarantee the item bearing the label meets certain criteria of how and where the food was grown or produced. This system ensures that the food or wine you purchase is genuine — the item comes from a specific area, is produced according to traditional methods and standards, and thus tastes, looks, smells, and feels as the food or wine traditionally tastes. This system — recognized by World Trade Organization (WTO) member countries as well as the EU — also discourages food piracy and helps protect the economy and people of the region where the food is traditionally grown and prepared. (Food piracy refers to the unethical practice of using the name of a protected food to sell a food product made outside the traditional area, using non-traditional methods and/or foods grown outside the traditional area.)
The different food classification levels are outlined below. The explanations will help you understand the difference between the criteria of different labels and why you’ll find a price difference between DOP, IGP, and STG foods and between IGT, DOC, and DOCG wines.
Food Classes Explained
The primary food classifications are DOP, IGP, and STG.
DOP — Denominazione di origine protetta(Protected Designation of Origin)
The DOP designation denotes the tightest restrictions regarding where and how a food product is grown and produced. The DOP label recognizes that the qualities and characteristics of the food product are essentially or exclusively due to the natural and human factors found within a specific geographical environment of a designated country and region. The geographical environment — including the climate, production techniques passed down through generations, craftsmanship, and more — make the product inimitable outside the designated production area. All production, transformation and processing of a DOP product must take place within the delimited area.
All DOP products bear the official DOP stamp in red and yellow, with the words “Denominazione d’Origine Protetta”.
More than 165 Italian foods bear the DOP designation, including Grana Padano, Parmigiano Reggiano, Prosciutto di Parma, and Mozzarella di Bufala Campana. Since 2010, wines considered DOC and DOCG (see below) have been considered DOP products.
The IGP designation recognizes that the characteristics of a food product depend upon the geographical area in which the food product is prepared, yet the IGP designation requires that only one of the phases of production, transformation, and/or processing occur within a designated geographical area. For instance, an IGP product may be prepared within the designated geographical area using ingredients sourced from outside the designated area.
There are currently about 130 Italian products bearing the IGP designation, including l’Aceto Balsamico di Modena, la Mortadella Bologna, and la Bresaola della Valtellina.
All IGP products bear the official IGB stamp in blue and yellow, with the words “Indicazione Geografica Protetta”
STG — Specialità tradizionale garantite (Guaranteed Traditional Speciality)
The STG designation denotes a traditional food prepared using a traditional recipe or method of production (one existing for more than 30 years). The food must be prepared within the European Union, but no specific country or region is designated for either the sourcing of ingredients or the production of the food. If a food is prepared using recipes or production methods outside of those designated for the STG designation, the food can still bear the name of the traditional food, but not the official STG label.
All STG products bear the official STG stamp in yellow with a solid blue center and the words “Specialità Tradizionale Garantite”
Wine Classifications Explained
A different system is used for wine. These classifications were rolled into the DOC classification in 2010.
The IGT designation denotes wines produced in a comparatively large geographical area — a region or territory recognized for producing grapes of a uniform quality that impart specific qualities to wine — where at least 85% of the grapes were grown within that area and the wine was produced according to specific requirements. IGT is the least restrictive of the wine designations, and wines bearing the IGT designation cannot use the name of a geographical area or region protected by DOC or DOCG designation. IGT wines do not have to declare the wine vintage or color.
DOC — Denominazione di origine controllata (Designation of Origin Controlled)
The DOC designation is given to wines whose unique qualities are recognized as being dependent upon the particular natural environment and human factors (such as production techniques and craftsmanship) linked to a particular geographic area. In addition, DOC wines undergo a sensory and chemical-physical analysis before receiving the DOC designation. Most DOC wines are maintain the IGT designation for at least five years before being eligible for consideration as a DOC wine.
DOCG — Denominazione origine controllata garantita (Designation of Origin Controlled and Guaranteed)
The DOCG designation is the highest designation for a wine. After a wine has maintained DOC designation for ten years, the wine may be submitted for DOCG consideration. A special commission performs a sensory analysis of the wine before granting the first DOCG designation, and each batch of wine must be tested and successfully pass the analysis prior to being granted DOCG status.
