Watch the sword fighting and other Santa Lucia di Piave, Italy Things to Do Tips

The speed at which they move is deceptive. They often cover fifteen feet in a split second.

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Things To Do: Admire the weapons

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Written by mapakettle

on Nov 13, 2005

Listen to the history of Blacksmithing.

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Things To Do: Even more weapons...

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Written by mapakettle

on Nov 13, 2005

my favourite helmut

What a great display of varying types of armour. Everything had a different purpose.

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Things To Do: Allow yourself to be entertained

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Written by mapakettle

on Nov 13, 2005

Jesters, bands to distract and entertain.

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Things To Do: Money Changers...

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Written by mapakettle

on Nov 13, 2005

Ma's getting the low down

Every medieval town had the money changers. Here, Ma Kettle exchanges a worthless paper 20 euro bill for 'real' gold, silver, and bronze coins, the official 'legal tender' of this festival.

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Things To Do: How to set a medieval table for Forty

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Written by mapakettle

on Nov 13, 2005

typical setting for banquet table

This festival was great. Very educational. If you ever find yourself in the position of being transported back into time, and someone volunteers your services to host a party for forty rowdy knights, remember this tip.

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Things To Do: Tease the guards...

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Written by mapakettle

on Nov 13, 2005

they use armed guards to protect

against theft

by mapakettle

Only in Italy would you find a festival closing down over lunch so the various attendees could eat their midday meal. This festival is no different, in fact they use armed guards to protect booths vulnerable to theft.

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Things To Do: Cheese makers

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Written by mapakettle

on Nov 13, 2005

cheese making

This lady was making cheese the old fashioned way. Since this was early Saturday morning, and the festival had been open for perhaps an hour, I don't know how successful she was.

Presumably, her methods are authentic.

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Things To Do: Roasting a pig...

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Written by mapakettle

on Nov 13, 2005

2 Hours in the pit

This hog was approximately 75 kilos in weight. The cook estimates that it will take approximately 10-11 hours before cooking is complete.

They build a circle about the pig with metal sheeting, and top it off with a v-shaped metal roof. A fire is built up around the inside of the metal sheeting, and wood is added as more heat is required. Radiant heat reflected off the sides and roof eventually roast the hog. No direct heat is ever applied.

I was amazed at how much difference there was in temperature between the area immediately outside the metal wall, and the heat build up found on the interior.

Admittedly, this is 'not' authentic cooking, but it serves the purpose.

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Things To Do: Not a bad wine...

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Written by mapakettle

on Nov 13, 2005

my favourite display