Corsican Craft

Words by Kieren Toscan & Photographs by Renae Smith

It was October when we arrived in Bastia, Corsica’s northernmost city. The summer had already left on its annual journey south, taking with it the best of the heat and the bulk of the tourists; a draw I would argue was a win, allowing us to have the still-sun- kissed island all to ourselves. Alas, as a result there are fewer flights to and from Corsica at this time of year and this, combined with vagaries of airline delays, meant it had taken the best part of the day to fly from London. Nevertheless, rest and Napoleonic history were on my mind - even if they required further travel - so my wife and I left the airport to chase the softening glow of the sun west towards La Balagne.

Bastia to La Balagne is not far as the crow flies and, even accounting for the narrow roads that wind and unwind along the way, it should have taken little more than an hour to drive the distance, yet we found ourselves arriving well on the wrong side of two. Traversing the tip of the high granite backbone that runs almost the length of the island proved to be more than we bargained for. But this wasn’t a challenge of conditions, rather one of attention.

No sooner had we started our journey than the landscape began to show us glimpses of its harsh beauty, beckoning us to stop at every turn and marvel at its offerings. Partially covered in dark green, fragrant scrub - which makes up a biome known as maquis - the ranges and peaks seemed to fold over and into themselves, again and again off into the horizon, and grew more indiscernible as the sun receded, almost to the point of confusion. Was that another range? An angry bank of dark clouds making its way towards us? Or something else entirely?

It was harder still to keep moving once the ranges had parted and dropped away to reveal the deep blue of the Ligurian Sea, still sparkling in the early evening light. Bordered in parts by golden sand, topped with the occasional white cap, and finished with gusts of clean, salty air, the scene was one we had known would be bountiful, but was unexpected nonetheless - worlds away from the wintery London we had so recently departed. By the time we reached La Balagne we were wholly enlivened and rendered utterly refreshed, retiring with the travails of travels past a faint memory.

Given our glorious introduction to Corsica, we awoke the next morning greedily wondering what more it would gift us. The answer revealed itself as we arrived in Pigna, a small medieval village of sand-coloured buildings, blue shutters and cobbled alleys, perched on a hillside with expansive views towards the coast. It was here that we had the good fortune to meet some of the artisans of Strada di l’Artigiani - the Artisans’ Road - a serpentine, scenic drive between the villages of La Balagne, conceived in 1993 to help regenerate the region and promote Corsican heritage. Along this route one can find craftsmen and women creating everything from sculptures, ceramics, honey and wine, to leather goods, music boxes, wooden flutes and guitars. Part of the joy of journeying along Strada di l’Artigiani is found not just in the creations encountered but in the time spent with the artisans themselves after you’re welcomed into their workshops, where they reveal just how keen they are for visitors to understand a little more about them, their art and their island home.

Renae and Kieren's full article appears in the Lodestars Anthology France magazine. You can order a copy here.

The India Magazine

We’re at home - like so many right now - and looking back at past projects while pondering what will come next. Before being forced to slow down like this, it felt like we were running from project to project (which was glorious in its own way), falling utterly in love with the country we were exploring, before being overtaken by wanderlust anew.

Thinking about the adventures we’re embarked on, the tales and work amassed, the people we’ve met, has been surprisingly comforting - it’s not often that we take the time to pause and remember, to be excited by what we have done, rather than what we hope to do next. It has been wonderful to take stock of the beauty and passion out there, and to be reminded that when this passes - which is shall - that travel, curiosity, respect and support will be vital.

We wanted to share the editor’s letter from our India magazine (which is still available here) , as well as a few photographs from the issue. Hope the colour and besotted ramblings bring a little joy.

Creating these magazines is joyous, a chance to see the world in extraordinary detail and share the work of contributors driven by awe, curiosity and a need to create. The process is both inspiring and unpredictable, with each issue taking on a life of its own, but I can’t think of any as delightfully eccentric or lively as India.

Or as demanding for that matter - for how do you capture a country this diverse? I considered producing two magazines - North and South - or focusing on a single state, yet ultimately decided not to meddle with the Lodestars’ status quo. We would, as always, offer vignettes, snapshots of India’s attractions, culture and communities, its myriad of ever-shifting personalities. For even if our focus had been narrowed, you simply can’t do India’s immensity justice.

Understandably, selecting this issue’s featured locations proved challenging. Our best hope was to offer a geographical spread, a window into worlds which, whilst they might seem remote, are still kith and kin to Mother India. But I also made some personal choices. For me it was vital that Darjeeling be featured. The gateway to the Himalayas, this is an India far removed from the sun-baked Rajasthan I’d explored - a place where great snows fall and time seems to slow. My grandfather, Alan, spent his childhood in Darjeeling, on Nagri Farm, a working tea plantation to this day, where he remained until Partition, a time of heartbreak and violence seared into his memory yet rarely discussed. You can only imagine the horror and pain this period caused for Indians. Alan had grown up looking at the mountains, too young to be aware of the political and social ramifications of his family’s presence, yet absolutely alive to the magnificence of the world around him.

I wasn’t sure how appropriate it was to share this story, especially when on the ground, but what’s surprising about India is how open everyone is when it comes to discussing history and how willing people are to share their stories and listen to those of others.

This country is generous to travellers. It is bewitching, tumultuous, electrifying, maddening and addictive. You will adore or despair of it, whatever emotion it draws out guaranteed to be extreme. Travelling here you nd that life’s nuances, its highs and lows, are on full display. There will be moments when it all feels too much, when your mind yearns for calm, but then you’ll see something that takes your breath away. India will sweep you up, envelop you, and leave you enraptured. Then you depart and all those experiences seem like a distant dream, so at odds with the ordinariness of your everyday. People ask me what I thought of India and I have to take a moment to remind myself I was even there. And then it all comes flooding back.

Alive as it is, this issue is slightly different. We’ve published something particularly photo-heavy; a magazine that will take you on a journey you feel rather than understand - one I hope allows you to respond to its pages the way you would to scenes on the ground. You’ll find within images of Holi in Varanasi, a lesser-known Goa, reclaimed fortresses, architectural marvels, beaches by the Arabian Sea, cosmopolitan madness, rural artisans, temple-dotted mountains and wilderness.

I feel even now, trying to describe a magazine that describes an impossible country, I’m failing somewhat, because India is beyond words. It is changing, harrowing, rousing, radiant and unparalleled. It is all things at once - constantly, unendingly - and more than I could ever say.

Food, Life and Love with Antonio Carlucio

Interview by Liz Schaffer & Photographs by Tom Bunning

Very sadly Commendatore Antonio Carluccio OBE passed away in November last year. We hope you'll enjoy reading this interview with him, first published in Lodestars Anthology Issue 4, Italy. 

Proudly declaring himself to be a cook rather than a chef (by his own definition a chef is professional while a cook does it for passion), Antonio Carluccio was the quintessential Italian about London. Driven by his zest for food, life and Italy, it was the passing on of wisdom that inspires much of Carluccio’s work. Arriving in England via Austria and Germany, where he worked as a wine merchant for almost a decade, Carluccio launched a fleet of eponymous restaurants, ran some of the capital’s culinary icons, became a BBC fixture and was awarded an OBE, which he retitled his Order Boletus Edulis - the Latin name for mushroom, his signature. Young at heart, Carluccio’s enthusiasm was invigorating; proof that life should be lived in the pursuit of pleasure, ardour and flavour.

Your background and training are quite unconventional. Can you tell us about this and how you came to be a cook?

I was born on the Amalfi Coast and was the fifth son of a stationmaster. [We were] transported up North where I grew up near Asti, then I moved a little further up and worked for Olivetti. At the time Olivetti was something fantastic but I didn’t like it very much and I was thinking I could holiday on the Riviera and [there] I met an Austrian girl and we fell in love. She came to work in Olivetti and when my youngest brother died in 1960 she said, “why didn’t I come to Vienna?”.

I cooked all the time because in Vienna to have the food my mother used to [make] I had to cook. I remembered what she was doing because in Italy when you are the young son you participate in everything.

In Vienna I started to cook what I knew. I didn’t know very much but I cook and cook and I’m sharing it with friends and frequenting bohemian cafes. You meet incredible people and I like art so I met Oskar Kokoschka and Max Ernst and we were sharing pasta. I was having fun and cooking all the time. It was only when I came to England in 1975 [and] I was still cooking, that my ex-wife [suggested], “why you don’t [enter] the best cook competition of The Sunday Times?”. I did and I was in the final but for me it wasn’t professional, I was a wine merchant, but funnily enough the press began to contact me. For them I was ‘the Italian’, flamboyant and believing in mushrooms and pasta, and so I was in the press.

At the same time my ex-brother-in-law Terence Conran, the owner of the Neal Street Restaurant in Covent Garden, asked me to run the restaurant and I said, “look I don’t cook, I don’t do administration, but I will be there doing the restaurant and running it”, which I did. Then came the BBC and I did quite a [few] food and drink programmes. My first Italian series was going to Italy doing twelve half an hours in all the regions. The other series was with Gennaro Contaldo but I did quite a lot in between and I was also writing books. I can’t stay doing nothing.

Do you think people are drawn to the Italian attitude towards food?

Italians live for food. When we were children going to school in the morning you’re already preoccupied by what you would eat in the day. It was the end of war time and the question to other children was “what will you eat for lunch?” and after the meal it was “what did you have for lunch?”, constantly. I remember in the afternoon, when you’re boys you do things, sometimes we were stealing a cabbage from the field and cutting it very, very thinly. Somebody [brought] olive oil, somebody a bit of vinegar and salt and pepper and we were making salad with bread. It was the best salad ever.

Is there an ethos or technique that sets your food apart?

I created a motto for my cooking, ‘mof mof’, minimum of fuss, maximum of flavour, and as such I don’t go to the lengths to elaborate on food because the most important thing is the taste. If you have the taste the look can be indifferent.

In fact we have items in Italy called brutte ma buone, ugly but good; fruit, even biscuits, that show you the possibility of the flavour. I dedicate everything to that which is obtained by regional food. Italy is famed for its 20 diverse regions.

What do you think makes them so distinctive?

Italy was unified in 1861 but I think in spirit each region is a country. You find culture in Italy from everywhere because each one was coming, the French, the Persians, everybody, to Italy. Even Alexander the Great was there. They united Italy in 1861 but there are different languages, different dialects, different customs. But they are united in thinking of the food as one of the best things.

They may be united by a love of food but is there still competition between the regions?

Between little villages! If somebody makes a dish someone in the next village will say, “ahh but I do it with this and this and this”. Immediately there is a conversation. I remember as a child if you were encountering somebody on road and it was lunchtime you would say, “do you want to have lunch?”. It was very simple. They would come home with you. So this is the attitude of the Italian, they really care. I always say that Italy has two or three million Michelin starred chefs, they’re all the housewives.

What do you love most about Italian cooking?

The Italians, what they have in front of others, the Germans, Austrians, English, French, is the attitude. I remember when we used to live in the train station my mother would say, “go downstairs and see if the trains are departing on time” in order to put the pasta in the water so that when papa was coming up the pasta was perfect. When you grow up with this sense of procedure and [significance] then you know food is important. She was really thinking to please other people because cooking for others is an act of love.

[Because of the various regions and diversity] I think that Italy has a more complete menu. There are 600 shapes of pasta and each can be done as a specialty with a special sauce, special ingredients. Italians want good taste and they’re prepared to use all those wonderful shops. In Napoli especially there were shops selling only pasta, and the pasta was loose, not in packets but in drawers, and all the leftovers were put into one ‘special’ and this is for pasta e fagioli - bean soup with pasta - which is wonderful, all bits and pieces. So they really have fun. While other nations have fun in eating the Italian has fun in thinking and imagining it.

What advice do you have for prospective chefs?

You have to desire food, not being greedy but being discerning about what you eat, and pay attention and love your food. If you don’t have those three things you stop cooking because there would be no point, it would just be a job, no fun. Food, it’s not only preparation but fun in eating. It’s good for the brain, for the body, the spirit, for everything.