RebeccaMorsePortfolio_series3

REBECCA MORSE ART DIRECTION / DESIGN [email protected]

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SeaSonal appeal newSletterPrint, Newsletter, eNewsletter(Education/Environment/Non-profit)

Creative Director for account under Vreeland Marketing & Design

Over the years Spannocchia has worked

to develop and improve our educational

offerings and didactic experiences. We have

come to realize that many of these classes

and programs were designed for adults.

Now we want to also focus on educating

the next generations about the importance

of what they eat and where it comes from.

We have designed our newest program,

“Under the Tuscan Summer Camp:

Bambini Edition,” August 11-18, 2015, to

give children aged 6-12 a comprehensive

and fun introduction to farm life, good

food, and Italian culture. Jessica and Silvia

are looking forward to this opportunity!

view this email in your browser

LA NOTIzIANews f rom Spannocch ia Founda t ion

Spr ing 2015 News le t t e r

For our annual newsletter we always try to convey to you, our readers, how Spannocchia has

a significant role in the modern world, and why it merits your interest and support. For this

edition of the newsletter we have chosen a theme which we feel dramatically demonstrates the

effect this place can have on its visitors: “How the Spannocchia experience changes lives.”

This is a theme I am intimately connected to.

As an architecture student in the early ‘80’s, my dream was to have a career in design and

construction and to live a rather self-sufficient lifestyle on my own small farm. Then in

August 1981 I attended a two-week course by the Etruscan Foundation at an historic estate in

Italy, met the owner’s daughter there . . . married her a year and a half later … and – to make

a long story short – ended up with a life, not on 40 acres in the Ozarks or my native New

England, but on a 1,100 acre, 800-year-old farm in Tuscany.

My experience at Spannocchia directly and extremely changed the direction of my life.

And my subsequent years of experience here have demonstrated many examples of the life-

changing effect this place can have, for a multitude of reasons, on those who pass through.

Examples of that effect are many, but herein we have highlighted a few. I hope that some of

you will also relate personally to this theme as perhaps you reflect on your own experience at

Spannocchia.

Notes from Spannocchia

“Our community and our work made

me feel part of something important.

This group of people with such different

backgrounds and cultures – but united by

their love of food and motivated by the

example of a better and sustainable world

of food – showed me that with passion and

solidarity we can make our global food

system a better one.”

Laura McMahon

Spannocchia has collaborated for many years with local schools by hosting children for

educational farm visits. We also have long-term academic collaborations with several schools,

including a new addition. R E A D M O R E

We are pleased to announce the arrival of a new employee on the farm, Moreno Galigani,

who will take on the responsibilities for the olives, vineyards, and winemaking that were

previously Angelo Parini’s domain. M E E T M O R E N O

We are saddened to share the recent loss of two members of the Spannocchia extended

community: Angiolino Biagini and Luca Truzzi. R E A D M O R E

In the 10 years since we officially started

our production of cured meats these products

have gained great accolades and praise

as some of the best in the region. As our

salumi production has become even more

efficient and quality-driven, we have also

worked to improve the opportunity to teach

this craft to the many candidates interested

in our butchering volunteer program.

In an effort to give more credit to the

work these individuals do with Riccio,

we are giving them a new title – Butcher

Apprentice instead of volunteer. Because

of increasing interest in this art, and all the

work to be done in the transformation room,

we will offer seven butcher apprentice

positions for the 2015/2016 season.

NEEd TO COME UP WITH SOMETHING

For these interns, Spannocchia was love

at first bite. Learn how the tenuta changed

them forever.

Experience Spannocchia and the rich

history and culture of the region through

artistic and instructional workshops, day

trips to nearby Siena and Florence, Tuscan

cooking classes and more.

Coming to Italy, but can’t spare a week to

stay in a farmhouse at Spannocchia? Come

visit for a couple of days, and stay in our

Bed & Breakfast.

LEARN MORE

REAd THEIR STORIES

LEARN MORE

Remember to renew your

SPANNOCCHIA FOUNdATION MEMBERSHIP





RENEW NOW

SEE THE LISTLEARN MORE

U N d E R T H E T U S C A N S U N - M M E R C A M P

B U T C H E R A P P R E N T I C E S H I P

I N M E M O R I A M , A N G I O L I N O & L U C A

F A R M N E W S : W E L C O M I N G M O R E N O & O U R N E W T R A C T O R

C O L L A B O R AT I O N W I T H T H E U N I v E R S I T y O F

G a s t r o n o m i c S c i e n c e s & U n i v e r s i t y o f F l o r e n c e

H O W S PA N N O C C H I A H A S C H A N G E d y O U R L I F E

Wo r d s f r o m F o r m e r S p a n n o c c h i a I n t e r n s

B&B STAySB&B STAyS2015 PROGRAMS2015 PROGRAMS2015 PROGRAMS

Spread the word. FORWARd THIS EMAIL TO A FRIENd

Many thanks to all of the photographers who donated their work.

you are receiving this email because you are a member or friend of the Spannocchia Foundation.

If you no longer wish to receive these emails, you can unsubscribe.

Spannocchia Foundation | PO Box 10531 | Portland, Maine 04104

©2015 Spannocchia Foundation. All rights reserved.

We appreciate your support and invite you to renew your annual

membership, if you have not already done so.your contribution

helps us to continue our Internship Program, educational activities,

and stewardship of our landscape and structures.

FOLLOW LIFE ON THE FARM

LEARN MORE

The Spannocchia Foundation seeks to encourage global dialogue about sustaining cultural

landscapes for future generations through the example of the Tenuta di Spannocchia.

OUR MISSIONOUR MISSIONOUR MISSION

Wednesday is an important day at Spannocchia. Wednesday is Pizza Night. If you have experienced a Spannocchia Pizza Night, you might re-member some of the key elements: the roaring fire in the pizza oven, the smell of tomato sauce and laughing voices drifting out from the Villa kitchen, the moment that the built-up anticipation suddenly breaks with the arrival of the first pizza margherita at the table, and finally, the post-dinner discussion of which pizza was “the best.”

Pizza Night has been part of Spannocchia for over 15 years. It is a wonderful example of the unique community experience that you can be part of during your stay at Spannocchia. But it is not only a fun evening, it also encapsulates many of the important aspects of our

mission: we use seasonal produce from our organic garden for toppings, we cook in the brick oven that was once used by

the peasant farmers at Spannocchia to bake bread, and the com-munal dining experience builds strong connections among guests, interns, and Spannocchia residents.

Spannocchia offers our guests a memorable and relaxing experience – with many opportunities to learn and create as they interact with the culture, environment, and history of Tuscany. They are inspired by what they see, smell, taste, and feel as they explore Spannocchia. The value of an experience like Pizza Night is not easy to quantify, but it is definitely easy to remember, and a story that is frequent-ly shared after returning home!

This is the season for our annual membership appeal, and you are an important part of the community that

we have created in Italy and the U.S. – please consider joining the Spannocchia Foundation or renewing

your annual membership, so that we can continue offering unique experiences like Pizza Night, and our guests can learn and be inspired while they are also relaxing and soaking in the beauty of the Tus-can countryside. We appreciate your support!

Fall Appeal Spannocch i a Founda t ion

While many guests at Spannocchia have a brief introduction to the farm operations during their stay, the importance of the farm and the names, faces and stories of the people who keep it going every day do not always get the attention they deserve.

Agricultural production has existed at Spannocchia since at least the 12th century. During the times of the mezzadria, a sharecropping system where the landholder and landowner divided the production, everyone at the estate depended on the fruitful-ness of the farm. In 1992, some decades after the demise of the mezzadria, the property was down to just one small vineyard, several hundred olive trees, and just two

terraces with vegetable gardens – the crops and animals were long gone. When Randall Stratton and Francesca Cinelli moved with their family to Spannocchia 20 years ago they initially began farming opera-tions to preserve the landscape. In 1994 Spannocchia began raising Cinta Senese pigs, an endangered breed native to the area around Spannocchia whose numbers had dwindled to less than 100 in the 1980s. Today, there are around 200 Cinta Senese on our grounds, along with 15 Calvana cows, and three Monte Amiata donkeys. The breeds of each animal are historically tied to the traditions and culture of the hills around Siena.

The farm at Spannocchia produces and sells salumi and fresh meat from the Cinta Senese pigs and Calvana cows, honey, vegetables from the orto (garden), olive oil and wine (this summer we will be drinking Spannocchia’s first vino rosato!). The farm is a separate legal entity from the Spannocchia Foundation but shares the same educational mission. The farm also plays an integral role in the hands-on experience of the interns, and the farm staff is crucial in effectively communicating the complete message of Spannocchia’s principles. The work and energy the interns put in every day are critical to the fluid operation of the farm, and their efforts are much appreciated.

ON THE FARM

La Notizia News f rom Spannocch ia Foundat ion

Spr in g 2013 News l e t t e r

P O B o x 1 0 5 3 1 , P o r t l a n d , M E 0 4 1 0 4 i n f o @ s p a n n o c c h i a . o r g w w w . s p a n n o c c h i a . o r g

Fall Appeal Spannocch i a Founda t ion

With your membership you confirm your participation in, and commitment to, the community of Spannocchia and what it represents.

Dear Friends,Spannocchia had another great year in 2015! We welcomed three groups of wonderful interns, an amazing new sustainability course with Harvard University, created lots of art, added 132 prosciutti to the curing room . . . and much, much more.

More significant than any facts or figures, however, is the effect that the “Spannocchia experience” had on our visitors — educating, inspiring, creating memories, even changing lives. Most fundamentally, the great value of this place is its ability to bring home the lessons on how to live on the planet more sustainably and how life can be simpler, truer, and more enjoyable. I’m sure your own experience at Spannocchia gave you similar insights.

In order to continue providing the opportunities that we do — for interns, students, and even vacationers — we need your support to make up the difference between the income we are able to generate from products and services, and real costs to keep this amazing place operating.

As you read this I hope you are reminded of your own connection to Spannocchia, whether it was on one occasion or many visits, long ago or very recently . . . and you will commit to lending us your needed and most appreciated support.

Thank you for all that you do!

Grazie,

Randall Stratton

2 0 1 5


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Lower your monthly heating costs with energy upgrades and be more comfortable, too. Get started with incentives and financing from Efficiency Maine.

Efficiency Maine offers up to $1,500 in incentives to make energy upgrades in your home. Fast and easy financing is also available to help get all the work done at once with no upfront costs and a low monthly payment. See all the ways you can save at efficiencymaine.com or call 866-376-2463.

Good choice, Dana.



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