La Clusaz

View from the path

The Via Francigena is a route marked by the pilgrims from all over Europe in the heroic enterprise of reaching Rome all the way from Canterbury in England.
Once crossed into France, to overcome the Alps, the path forks. A variant reaches the current Piedmont, Val Susa precisely, the Montgenèvre pass beyond. The high road instead, via Switzerland, reaches the Valle d'Aosta crossing over the pass of the Great St. Bernard. From here, after declining further downstream, it climbs up back to run along the highway, heading to Aosta.
The Via Francigena can be reached by parking the car on the highway.

Mr.B e Maddie and me

We joined it on a path leading from the parking lot of the restaurant La Clusaz, in the homonymous village of Gignod. After a short climb we reach the Via. A stream runs alongside and refreshes the excursion. The walk is flat and without any difficulty, parallel to the highway. At a certain point you cross a paved road on a hairpin bend.

From here the excursion deviates slightly from the path of highway and goes into the countryside, in the forest and cultivated fields. We then reached a bridge over a stream next to a shrine. Getting closer back to the highway we met another paved road. Here we decided to turn back, also not to overstress Maddie, on her first excursion after the operation of the crossed ligament.

The path is really very easy and covering it gives a sense of peace, in lush woods beside the little brook.

Outward:

Time: 1:16

Distance: 7.63km [4.74mi]

Difference of level: 28m [92'] (335m [1099'] uphill e 307m [1007'] downhill)

Altitude: between 1184m [3885'] and 1301m [4268']

Backward (on the same path)

Time: 1:09

GPS track of the excursion.
A: start; B: bridge and shrine; Z: end

Cumulative statistics from the beginning of this year:

Total time: 18:56

Distance: 73.65km [45.76mi]

Difference of level: 4288m [14068']

Minimum altitude: 343m [1125']

Maximum altitude: 1550m [5085']

Teresa Sarti

(thanks to devex for the photo)

Teresa Sarti passed away.

She was in the "top-ten" of a list that i wanted to write on this blog.
A list of silent heroes, whose passage in the world digs a track. A deep one, although just whispered in the general noise of that circus which is our society.

The quiet echo of her life will never die.
Teresa Sarti is still in the top-ten of my list.

Teresa founded, in 1994, together with her husband Gino Strada, the association Emergency, and since then she's its president.

La Maison du Fromage

Fontina

Bleu d'Aoste

Capriolo

Grotta

When one enters in a cheese chop what is the most striking thing is the smell.
I love cheese, and i will never understand those people that define "stink" as that wonderful aroma from cheese.
It can be said that from smell, even before sight, one can distinguish a french cheese shop from an italian one. In fact, the french prefer smooth goat cheese, while Italians prefer those hard or half-hard ones made out of sheep or cow milk. In France the fragrance is more sweet and hints more of milk. In Italy a scent of a cellar, mold and hay prevails.

But here at La Maison du Fromage at La Thuile (Ao) there is a different perfume. Most part of proposed cheeses is locally produced, but they also have something coming from France and other parts of Italy. Also some longer-aged cheeses are displayed. The final result, therefore, is a right mixture of scents from different cultures.

Obviously Fontina cheese from this area lords over it.
The fontina cheese i used to know before was the product that usually is commonly sold in stores, and i judged it a cheese a little "banal". Elastic, a little spicy but without a remarkable personality.
Here at La Maison, instead, they proposed an aged Fontina that didn't look at all like the one i used to know, neither for the color (yellowish to browinsh, with irregular crust covered with dark molds), nor for the texture (half-hard, buttery and not elastic at all), or for the smell (bitter, strong and pungent), and for the taste (direct, bitter and spicy hot, with a note of almonds). After a small taste i was convinced to get a good slice.
We also bought a slice of Bleu d'Aoste (with wonderful veins of blue molds, consistent, buttery and spicey), and a couple of cheeses that i didn't know: the Grotta (harder and more aged, crumbly, strong taste), and the Capriolo (fresh smooth cheese made out of goat and cow milk, intense and spicey flavor).

At La Maison there are also other food products. We bought some Arnad lard and some fresh milk. A free white chocolate bar was offered.

La Maison du Fromage
via Collomb, 10
11016 - La Thuile (Ao)

Saint Leonard

Saint Leonard

La Vieille Cloche

Here i am, back from a short (only four days!) but intense vacation in the Valle d'Aosta region.

We lodged at the wonderful Bed and Breakfast La Vieille Cloche, at Saint Leonard, a small outlying neighborhood in the municipality of Saint Rhémy en Bosses.
The Bnb offers different solutions: we chose the apartment because it also allows the use of a small kitchen although breakfast, in this case, was not included. For the four days the cost was 330€ (80 each night plus 10 for the final cleaning). Dogs allowed. The price doesn't include bed sheets nor bath towels, items that we brought with us, but they are available for rent.
At Saint Leonard, besides the Bnb, there is a bar (the cappuccino is good but the brioches are the prepacked commercial ones), a post office, a church, the small castle and some private houses. It's a little before the Gran San Bernardo tunnel, just after the fork with the road that climbs up to the pass (border with Switzerland).
At the highway junction there is also a restaurant-pizzeria, a little supermarket and a prosciutteria [ham shop] (this is the area of the famous jambon de Bosses). The little village and the surrounding country sides are very quiet and silent, despite the nearby highway.
Saint Rhemy, a little above, along the road of the pass, is a little bigger and typical, and there is the Hotel-Restaurant Suisse, listed on the SlowFood guide, where we lodged (and had dinner!) some years ago.

During this holiday we have seen some interesting things, which i will write about in the next posts. We also made a wonderful hike, short and easy enough also for Maddie, still recovering from the operation of the crossed ligament.

Terracing

In our small home in the chestnut forest there are two little (unfortunately not communicating) gardens, about 35 square meters [377 square feet] each.

The CAD project

One is situated in the front of the house, and it is enough level. Most of it is cultivated with grass , flowers and a few fruit trees, but we also planted some vegetables and herbs.
We grow most of our vegetables in the other garden in the back, which is kind of difficult because since we live in a mountainous area, the ground yields to a steep slope. Therefore we decided to make some works to be able to make better use of it.
We started to fix this piece of land two years ago, cleaning it from monstrous nettle bushes and other weeds, a thing which revealed also the base of a big chestnut tree still sprouting new branches that we had to cut back.
Then we built a little path with steps and a hairpin bend that allows easy access to the whole garden. We planted some fruit trees (a pear, fig, cherry and a mediar). In the lower part, limited by a wall with reinforced concrete, we leveled an area, cleaned it from the stones and filled it in with good fertile dirt. Last year, besides this flat area, we planted a lot of tomatoes and other vegetables also on the slopes. That gave us a good harvest, even if, there, the work was kind of difficult. For this reason we decided to build some terraces (this year we built the first). Terraces, besides making work much easier in the garden, helps to prevent landslides caused by heavy rains.

Me, building the terrace

Given the success of this first terrace, in the fall i will start to build another one, but a little bigger.

The original idea, copied by some solutions i saw in other gardens, was to secure one or two tree trunks in the dirt, perpendicularily to the direction of the slope, obtaining a kind of step were a flat amount of dirt could accumulate. The project has then evolved in building a real "wall" made of trunks laid upon each other, about 50cm [1.6'] tall, 2meters [6.6'] large, bordered by two other sides about 1 meter [3.3'] long. The result looks like a big box in wood 2 m² [21.5 ft²] wide, clinging to the slope, perfectly flat.

The supporting poles you can see in the photos are four steel pipes 1 meter long, unused material i already had. They stuck out about half a meter from the dirt, so they are buried half a meter. The trunks are sectioned in half. They were obtained from nine pieces two meters long (six for the front part and three, cut in the right sizes, for the sides). Their diameter is 8cm, so the total height is a little less than 50cm. I bought them for 3.50€ each at Leroy Merlin. They were already treated with a chemical protection with a high pressure system, but i preferred to paint them one layer of waterproof paint. The trunks are attached to the poles with some screws. The corners are kept together with some angular metal strap. The total expense was, so, 31.50€ for the wood plus about 10€ for other materials.

The final result, with some veggies already planted and covered with hail-protection netting.

Trattoria Lamarta

Map of the drive made (click here to enlarge)

I have a deep enough knowledge of Lake Como, especially, since i live there, on the side of Lecco (the setting of the famous novel by Alessandro Manzoni).
In my childhood i spent a lot of summers at Lake Maggiore, and so, somehow, i know that too.
Lake Garda, instead, was still partially unknown. Yes, i had been near to there, i visited some villages in the southern coast like Sirmione, Desenzano, Peschiera. But, although partially in my region, i have never done a thorough visit.
And so, during the weekend 24th to 26th july, R, myself, Maddie and Mr. Bentley begun to remedy this serious gap with a short holiday at Gargnano.
Of course, two days is not enough to explore the subject, but enough to have an idea about how to plan a longer holiday, not only at the lake, but also in the surrounding mountains.
During those days that area was really hot, so, in order to escape from the heat, and also for the curiosity of exploring the surrounding mountains and finding destinations for any interesting hiking paths for future excursions, on saturday evening we decided to drive into an internal road we found on the map.
We were pleasantly surprised by the truly spectacular scenery on a deserted road (looks so far from the busy tourist destinations of lake Garda!). We drove on hairpin bends rolled around canyons and gorges, coasting also the beautiful little artificial lake Valvestino and crossing it on breathtaking bridges.

The road reaches Lake Idro. To avoid also the touristic crowd of this last one, we went a little over, at Treviso Bresciano. That day we decided not to have dinner because a few hours earlier we had a very big lunch. But at that late hour in the night we were beginning to feel the need of a snack. Then the talented fingers of R began to thumb through the pages of the SlowFood guide, finding a good restaurant just right there, in the hamlet Vico. Trattoria Lamarta.
Here we were warmly welcomed, even though they were almost closing (after nine in the evening, there was no longer anybody). We ordered half a liter of red wine and a plate of cured meat of their production, really delicious. Particularly good were their lardo and prosciutto. The latter, then, I was informed that that was not prosciutto, but cured pork rib.
We chatted for a long time with the nice lady. In particular I was amazed how such a nice restaurant could survive in a place so isolated that it was empty already at nine on Saturday night.
The lady told us how, after three generations, the restaurant is still run. Nothing much has changed. Meals are all prepared from their own produced ingredients (and if they are all like those cured meats, it's worth another visit!). In particular they grow pigs and vegetables, but they also have other animals. The menu can differ from day to day but goes according to season, with no choice allowed. One can eat what is cooked that day, which in fact depends upon the butchered animals and the harvested seasonal vegetables. The lady suggests to call before if one wants to know what will be served for dinner or lunch.

We paid 15 euros. Obviously without any receipt. Given the familiar welcome we received from the lady and her kindness keeping open only for us, i didn't feel like demanding it, so it's disappointing to include also this business in my list of tax evaders.

Trattoria Lamarta
via Tito Speri, 56
Localita' Vico
25070, Treviso Bresciano (BS)
Small pets welcome only in the porch outside.

This blog is against tax dodging

I am a subordinate employee.
And so, regarding income taxes, i pay them.
I have a headache to fill out the modello 730 (the italian tax form) because I want the deductions allowed for having a home loan, and not lose them by having my taxes automatically computed. This operation is not that difficult but, as usual clumsy in bureaucratic stuff, i end up making some errors, that are regularly corrected by the kind girls at the CAAF office (the syndacate section charged to check validity of official documents).
I swear that any error is absolutely unintentional. It wouldn't make any sense in fact to try to be sneaky: the document to attach as a proof of its accuracy is the CUD (a document issued by the employer), and the numbers written on the two forms must be the same.

To tell the truth the accuracy of the data written on the 730 is immediately verifiable only for the incomes for subordinate employment. For instance, i could give private lessons of ancient Greek language, arrange small electricity works, canary petsitting, or teach hang gliding, with regular remuneration, and then i could avoid to declare it as an income. But i don't do any of those activities, believe me.

For sure i don't have the same solidarity feeling as Artemisia, who would like to pay more taxes. Instead i would prefer to pay less. But i am proud to be able to say that i never evade taxes and i am happy to pay till the last penny what is owed, to give my contribution to the community.
I'd only like that also the other members of the same community do the same.
First of all for a social reason. Since the social services are financed by the State through tax revenue, tax evasion means that services are not paid enough (and so performed with worse quality) or, otherwise, that the pressure of taxation increases (obviously for non-evaders).
Moreover, I cannot find a valid reason why, for the same income, whoever is honest will have less money, since he must provide for a part to be paid in taxes.

Italian tax system doesn't allow subordinate employees to evade taxes, while it makes it easy and lightly punished for self-employers and enterpreneurs, for the simple reason that for this last ones it's more difficult to evaluate the income.
Which, of course, doesn't mean that subordinate employees are more honest than the self employers. In fact i know some enterpreneurs that pay till the last cent, while a lot of subordinate employees do not evade only because they don't have the opportunity to, which it's far from a moral acquittal.

The ricevuta fiscale.

The taxation for a commercial business is computed on the base of the sales proceeds, or, in other words, the sum of the money coming from the sale of the products or services commercialized, in the period of one year.
The ricevuta fiscale [receipt for fiscal purposes] is an official document that is issued by the business that contains the total amount paid by the customer, the detail of all the products or services bought, the particulars of the business itself along with a progressive number and the date that unequivocally identify that receipt.
It is double-copied and written (by hand or automatically, in the form of a scontrino fiscale, by the registratore di cassa [a particular calculator/printer]). One copy is given to the customer and the other is kept by the dealer. The set of all the ricevute fiscali issued in one year is so a good enough documentation for computing the sales proceeds.

The most obvious way to evade the taxes, so, is not to issue the receipt at all, after a sale.

I don't believe that the customer should play the role of the inspector. But the receipt, that is a proof of the purchase, is the warranty that the taxes due for that good are paid, and it is a right of the consumer to control that it actually happens.
It's obvious that when a dealer does not give the receipt, in that moment he is evading his taxes. And that is a crime.
After a sale, it's normal that a dealer actually gives the good that was paid by the customer ("I'm not a cheater!"). On the other side, the customer for sure pays the good he bought ("I'm not a thief!"). I cannot understand why they feel it is allowed to pass over the receipt.

I don't know about you, but so often it happens to me that the shopkeeper "forgets" to issue the receipt.
Being that i pay my taxes, this "forgetting" irritates me so much, and when it happens, i expressly ask for a receipt. At that point they issue it, some times with an arrogant reaction. Rarely it happened that they kept refusing.
I believe that, unfortunately, the main part of consumers do not have the same "ball-breaking" nature, and at the end, for each demanded receipt, a lot of others are lost in the guilty oblivion.

I don't believe that there is a particular category of business to point the finger towards. As Maurice in his post notices, if the statistics say that the restaurants are the most impudent tax evaders, that doesn't mean that one can accuse each restaurateur to evade taxes. For example, the only one time we had dinner at Maurice's, the receipt was regularily issued. To say that the restaurant dealers are dishonest is injust towards the honest ones.

And it's just for this reason that, in my opinion, the dishonest ones should be identified. As Maurice says, "Tirate fuori i nomi e non sparate a casaccio sul mucchio" ["Quote the names and don't shoot on the mass"]. No sooner said than done. Today i start a new survey on this blog that reports the commercial business that evade the taxes. Or, atleast, that try to, when it's my turn to pay the bill. The list will appear on a proper section in the right column.

Disclaimer: I'd like to make clear that this report has nothing to do with the quality of the products.

One has to start from somewhere, and so, incidentally, it happens that the first tax evader of the list is the famous Pasticceria Vassalli, Via S. Carlo 84/86 - 25087 Salò (Brescia). R. and i entered last friday morning in the shop. We had a slice of ricotta pie, a "fruit basket" (almond-chocolate wafer filled with fruit and custard), two shakerati, two glasses of mineral water and a small pack of lemon cookies. The lady (i think she's the owner), using the registratore di cassa as a support to write on the notepad, performed the sum by hand and accepted our payment of the bill with credit card. Only after the transaction, when she was already greeting us, i demanded and obtained the receipt.