Tuesday, August 19, 2014

Songs of Innocence

Another (overdue) bit of travel literature for you, about my travels to (and through) Basilicata. Enjoy!

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I had never been to the Basilicata, and quite honestly, had neither the interest in nor the intention of going there, ever. (I would later discover, via a memorable taxi driver who I think was called Cosimo, that both Francis Ford Coppola and Nicholas Cage, his nephew, are from the region – a fact that surely should have increased my enthusiasm about it but didn’t.) It is beautiful in a way the rest of Italy proclaims itself to be, but isn’t, exactly. Flanked by generous coast in abundant hues of green and blue, the hills of Basilicata are truly alive.
Still, if I’d had a choice, I’d have skipped it entirely. There are sheep and Sannite ruins in Molise, too, the region of my father’s origins, and I’d managed to avoid them (and his family there) for the last 26 and a half years; no sense in making the detour for Francis Ford. Basilicata was an uninformed blip on an otherwise immaculate itinerary for one.
I arrived in Policoro, a beach town on the Ionian shores, past midnight. What I thought would be an overnight train from Brindisi to Catania had turned into an overnight layover, two connecting buses to Paola and Cosenza, Calabria, and the train in to Sicily and over the strait of Messina. Were I defining the term only loosely, I could at least add Basilicata and Calabria to my list of places “visited” in Italy – a badge I wore proudly around non-Italians, and still more proudly around Italians themselves. I could colour in those blanks on my map. I could consider almost complete my tour of the meridione ten years in the making, having already hit the major hot-spots – Campania and Puglia – and on my way to the most canonical of all: Sicily. Well, to be fair (and I am always fair), Sicily is a world of its own, conspicuously.  But we’ll get there. As I did, eventually.
            In other words, Basilicata was, for all intents and purposes, a mistake. A fortunate one. One you appreciate having made, in the end. But still a mistake. Even in its splendor, Basilicata was a passing thought, an oversight misunderstood.
            The importance of research mustn’t be underestimated. As a scholar, I could say so. After six weeks and a tour of Italy’s most prestigious (and complicated) libraries dedicated to the work of a lifetime then already five years old (and still growing), I got it. I understood the precious nuances of a capricious schedule: open Mondays to Fridays, but only until 2 on Mondays and Wednesdays, only until 1 on Fridays, and up until 7 on Tuesdays and Thursdays. Continuous distribution, hourly distribution, interrupted distribution; 9, 10, 11, 12; 9-12 and 2-5; open stacks; closed stacks; by permitted consultation only; see: reference section, but never after 4. Preparation was a way of existence in Italy. Precision (but not promptness, on the bureaucratic end, at least) was neither a luxury nor a virtue, but a matter of survival. Life was in the fine print, and I knew it. Still, booking my train ticket south, I hadn’t noticed, or didn’t want to after what had been a disastrous and emotionally taxing week in Puglia, the little bus diagrams beside connections that I interpreted as stops along the way. The four-hour delay had registered as a programmed pause rather than a jolt in the voyage. So at the very last possible minute, hours from my departure, when I realized I’d likely be sleeping at the station in Policoro that night, I was nothing if not profoundly embarrassed. Research was my job.
            I didn’t sleep at the station that night. I had absolutely hated everything about the Bed and Breakfast I had stayed at in Brindisi, but at the very least, it had come fully equipped with internet – a tool I more than happily exploited to book a hotel: a one-night stay in a three-star establishment on the water. I never went swimming. When I woke up the next morning (at 6am; my first bus was scheduled to leave the station a little before 7, though transportation scheduling is never quite either an obligation or a guarantee of anything in Italy), the front desk had called me a cab, and by the time I checked out, my driver had already loaded up my luggage in the trunk of his car.
            What kind of woman was I, he wanted to know? He only asked because I seemed young – too young to be traveling on my own. He liked my earrings, he mentioned, and the grace with which I wore them. They had been a compensatory purchase in Brindisi, intended with their platinum sparkle to make up for the severe lack of joy the city had brought me. Two silver balls dangled comfortably from their rectangular nestle dripping down from my earlobes like swinging pendulums. Italians appreciate simplicity and geometry: years earlier, a casual white dress plumed with an ad-hoc green pattern had served me well all summer long; did I like Pucci? He might like me, they observed.
            Anyway, I seemed young, said my cab driver, Cosimo. And from his middle-aged perspective, he might be right to say so. I didn’t mind. Happiness was a date of birth in the early 80s, or so I was later told. He took his duty (as an Italian male of any age) of catering to me very seriously: we arrived at the station early and rather than leaving me there to fend for myself, he took me on a guided tour of the village, complete with commentary.
There was more to hear than to see. Policoro is generically scenic, but otherwise unremarkable when compared with Italy’s conventional “best.” But Cosimo spoke amorously of his hometown with pride. He was giving me his land and, in those thirty minutes, his beating heart. Italians are nothing if not generous with their love.

“Did you know that there are Sannite ruins in this part of Italy?”

I knew, but it seemed rude to say so. I held my tongue as we stepped out of the car and onto the rural path that led to what were once domestic buildings, now a few piles of decadent stone.

“This is an ancient holding. You must have seen it coming out of the station yesterday, it’s just nearby.”

I felt guilty for not having noticed it sooner. It was not particularly impressive, but Cosimo was convinced of its exceptional beauty. He motioned to a short brick wall a few feet shy of the car, and shifted gears as we took our seats there for a moment, breathing in the early morning air.

 “Do you like it here?” he asked.  “I have never been married, but this place is as close to my heart as a wife would be. I hope you’ve enjoyed your stay.”

I didn’t have the heart to tell him that “my stay” consisted of one night’s 5-hour sleep at a hotel fifteen minutes away that I neither had the opportunity to explore, nor to leave temporarily. So I told him I wished I’d had the chance to stay longer. It didn’t feel like lying.

“If you ever return – and I hope you do, and I think you should – you should let me take you to an olive-pressing demonstration at one of our olive oil factories. You were saying earlier that you like Tuscan olive oil, right?”

Right. I did. I still do.

“I think you’ll love our olive oil. It has a different taste, it’s not as bitter. Some say it’s a little heavier, but it makes the best savoury pastries I’ve ever had. Have you had taralli? They’re traditionally from Puglia, but we make them here as well. Those are made with olive oil.”

It’s hard to say now whether I had already known that bit of information then, having read it on a package of the savoury looped cookies my mother routinely purchased at our Italian bakery back home. I liked to read food labels; nutritional information brought me closer to the ingredients I was eating, so I appreciated my driver’s inclusion of what he couldn’t know was, to me, a particularly familiar detail. Perhaps it, or perhaps the warm wrinkles around his soft and kind eyes, or Policoro’s relative geographical proximity to my father’s Molisan village infused me with a sense of nostalgia I couldn’t understand: I’d never been here before. Most likely, I’d never be here again. Yet in this one instant, as the sun steadily lifted its rosy head over the station and shook out its golden locks over Cosimo and me wandering along the southern Italian countryside, I felt at home.

“Last summer, I took a lady on a tour of our vineyards,” he said, climbing back into the car. “She was visiting, just like you, and she was also alone. Well, she was a lady of a certain age … closer to mine than to yours. I think she’d seen her share of company over the years, and was glad to hoof it on her own. Still, she was happy to share some of her stay with me. I took her to my favourite spots, and she e-mailed me when she got home, just to thank me. She said she might come back this year or next.”

I wasn’t surprised. Cosimo seemed to me a thorough and attentive host, as most lonely people are. I understood the condition of being alone as a peaceful one, though not unambiguously. Being – and, perhaps more importantly, traveling - alone is the freedom to plan your life by the minute or not at all. It means having the liberty to seek out a deserted solarium on the outskirts of a remote fishing village and taking the risk of diving into the agitated waters before it without the constricting warning of a cautious voice. It means sharing every moment only with nature, and experiencing a heightened sense of objective (if personalized) reality. But it also means living many restless moments in the company only of your own thoughts – good or bad. It means accomplishing great feats of courage and resourcefulness without celebration or external validation. It means that the only thing separating you from the friendship of another person is a fleeting conversation – on a moonlit shore, on a highway lined with plane trees, on a hike to the summit of a long-coveted mountain – that instantly brings you together in some way that soon becomes clear to both of you. Loneliness is an easy opportunity for human connection at even the slightest sign of its potential. Cosimo got it.
He was telling me something but, my glance drifting somewhere (or nowhere) in the distance and my mind with it, I hadn’t heard him.

“If you’d like,” he repeated,  “I’ll leave you my card, so that if you come back here next year or the year after, I can take you on that tour. It would truly be my pleasure. There’s my e-mail address and my telephone number right there.”

It struck me as strange and a little funny that a taxi driver should have his own business cards. Still, I watched him as he pulled out a small stack from the old brown leather wallet he kept under the dash of his car and handed it to me tentatively. I thanked him with a smile and a handshake that seemed entirely too formal: in our short time together, Cosimo had revealed himself to be a comrade and an ally, a voice in the ongoing musical composition of my voyage.

Thinking back, he may have been my favourite part of Basilicata.

I climbed out of his cab and thanked him again as he handed me my luggage, pulling it out from the trunk where he had strapped it down with care. Would I be okay bringing this up to the bus? I would, I assured him. I had done it before, many times. He smiled and got back into the driver’s seat, but didn’t move from there: Cosimo watched me walk to the bus stop, board with my bags, and settle in. I saw his car sit motionless across the street from the station as the bus prepared to leave, and in the window behind me, watched him follow us until the road forked and his next caller took him in a different direction.           

I missed him on the bus in to Paola, although, with Daniele Silvestri (or was it Gianmaria Testa?) blaring in my ears from my even then obsolete iPod, I almost didn’t have the opportunity to. Cleaning out my wallet that night of recently acquired receipts and other trinkets, I found Cosimo’s card. I put it away somewhere I told myself I’d find it, somewhere important. I’m not sure where it is.

Saturday, August 9, 2014

The Tipping Point

Last month, I directed a pre-collegiate summer camp here in Florence for (filthily rich and entitled beyond hope or reason) American students. The program itself was not the best one I've ever managed, but many of the parental complaints my staff and I fielded had little to do with its quality: "My daughter can't get chicken on her pasta;" (Nope. Sorry.) "There was no pool at the four-star hotel booked in Rome;" (Did you think all four-star hotels came with a pool, spa, and tennis courts? Oh you did? My bad, really.) "My son's photography teacher doesn't speak English;" (She does, actually. She just has an accent because - guess what? - she's ITALIAN.) America and Italy have had a difficult relationship for centuries. Americans accuse Italians of being culturally exclusive and behind the times; Italians accuse Americans of wanting to bring America to Italy without making any real effort to adapt or adjust. It's tit for tat.

Most of this blatant display of cultural unawareness I chalked up to these students' families being rich enough to buy their way out of any unwanted situation -- a luxury I have never been afforded. But there is a fundamental difference in the way Americans and Italians do business that contributes in large part to the cultural discrepancy between them. It's in the service industry -- every country's biggest batch of human resources.

In many places across the US, waiters, concierges, and other members of the service industry are unsalaried, work for less than minimum wage, and quite literally live off their earned tips. In America, where tipping is implied and recommended but never guaranteed, providing horrible service is tantamount to not eating for a few days. No matter what, the customer is always right. If he wants the Niçoise salad with salmon instead of tuna, no anchovies, his eggs scrambled instead of hard-boiled, caramelized onions instead of olives and feta and baco-bits thrown in on top, he gets it, no questions asked. He's the one paying the bill (and, for many waiters, the rent).

In Italy, where it is uncustomary (and unexpected) to tip -- a service fee is usually included in the price of a sit-down meal -- the service provider has both the final say and every right to make your life miserable if you are anything less than a model customer. Here, waiters are paid by their employers and don't need to rely on tips for sustenance. So here, if you want your Niçoise salad any way but the way indicated on your menu, you should be prepared at the very least to repeat your order several times, be openly mocked by the wait staff, or have your request flat-out refused as you are (not so) gently encouraged to select something else. It goes beyond the national appreciation of cuisine as an art of careful arrangement. It speaks to the pride of a people who will not yield to (what are often seen as) unreasonable requests.

That is not to say that Italians are not accommodating of special dietary (or other) needs. Every restaurant I took my students to last month had an option ready for celiacs, vegetarians, pescatarians, and lactose-intolerant eaters. What they did not have was a "build-it-yourself" option, an "add what meat you like," option or a "free modifier" option. Because things are not done that way here.

 It's a little difference, but it goes a long way and extends to other sectors of the service industry, to the same fundamental result. In Italian hotels, clients are asked to endure room mix-ups, late check-in (when rooms are not ready), and room service billing inaccuracies. But they should expect to encounter resistance if they ask for leniences in return (late check-out or a discounted meal). In America, patrons not given the fullest extent of hospitality are usually offered a complementary night or some kind of retributive service. In Italy, if you are being loud in your room, the concierge calls in with a noise complaint and asks you to stop, upon threat of expulsion. In the US, upper management wouldn't rouse from its extended nap if you tore your room apart.

It follows, then, the gap formed between American expectation and Italian reality -- and vice-versa. Italy wants the perfect customer; America wants the perfect service. Apologies are made for bad service in Italy: a slow aperitivo will usually be justified with a comment about the quality of the food (waiters are slow, but the food is SO GOOD IT'S WORTH THE WAIT). You might never go back to the place with slow service, but it's no harm no foul -- you've paid your bill and likely wouldn't have left anything extra even if the service had been excellent. In Italy, slow service occasionally (and not always) cuts customers. In America, if systemic, it gets waiters fired.

And strangely, when customers do choose to tip in Italy - as I did in pseudo-American establishments or places that repeatedly treated my group well despite their many (and silly) exigencies - their additional euros don't buy them better service or (often) better treatment; they get them a discount on their meal. In America, a discount is most often offered as an apology. In Italy, with few exceptions, it is most often offered as a reward. It's not so much a reciprocal scratching of backs as it is a mutual tickling of wallets. Occasionally, leaving a tip in Italy means, as a repeat customer, skipping the line, getting the best table in the house, or meeting with the owner. Seldom does it amount to a faster or more reliable rendering of service.

To be sure, there are (many) other factors that contribute to the cultural disconnect between America and Italy. The rhythm of daily life is another: where Italians are (mostly) happy to take their time (assumedly, to do things well), Americans consider haste a characteristic of efficiency: if it's not fast, it's not worthwhile. It's a tied game, as far as I'm concerned, when it comes to who gets it right more often.

Advocacy for cultural awareness and acceptance (my first line of defense) aside, I'll give you an insider's tip about how to bridge the service gap as an American expat in Italy. It goes back to Seneca (I think): you'll catch more flies with honey than you will with vinegar. Give Italian servers a show of good faith. Be complaint. Be respectful. Be easy-going. It'll pay off dividends in the long run.

That, or go only to hotel-recommended restaurants with hotel-provided vouchers and watch the magic happen.

Tuesday, August 5, 2014