The Treasures of San Casciano dei Bagni

One of Italy’s top hot spring destinations is the San Casciano dei Bagni, a village in the province of Siena in the rich countryside of Tuscany.  With its 42 springs and a mean temperature of 42° C (108° F), spa lovers and thermal pilgrims from far and wide have come to soak in the mineral-rich waters milennia.  The thermal baths were built by the Etruscans possibly as early as the 4th century BC and were later embellished by the ancient Romans, who were master spa builders.

In 2016, the “Roman Baths Project” began in order to restore the thermal baths to their former splendor.  A team of European archaeologists started ground reconnaissance, geophysical surveys and landscape maps.  At that time nobody imagined what they would eventually find.

As the archaeologists explored the area of the ancient springs, they realized that some type of structure was emerging from the mud.  First, ancient columns appeared, followed by a monumental entrance.  Then they found a travertine altar carrying a Latin inscription “sacred to Apollo,” god of prophecy and medicine.  Work was interrupted not only by the difficulties of working immersed in hot water, but also by the limitations imposed by the pandemic.  When work resumed, the team found a second altar dedicated to Fortuna Primigenia, the Roman goddess of fortune and the first born.  Then came a third altar dedicated to the Egyptian deity Isis.  Finally, a marble statue of Hygeia, deity of health, emerged. “It was an international sanctuary of great importance, given that so many different divinities were housed in one place,” said team director Jacopo Tabolli.

In August 2022, archaeologists unearthed a treasure trove of artifacts and relics from the excavation site, which together with the sanctuary, reveal a lot about how health and faith were intertwined in Italy’s past civilizations.  Findings include rare fertility statuettes; 3,000 ancient coins; sculpted body parts; and even well-preserved organic matter, such as tree branches and fruit.

Ancient visitors came to San Casciano’s thermal baths seeking respite from their ailments—from respiratory problems to aching joints.  For many, floating in the warm waters rich in calcium and magnesium, as well as chloride and sulfates, had therapeutic powers and reduced their pain.  Thankful to the gods, they left behind coins and other offerings: scented pine cones or peaches; bronze arms or legs to call attention to healed anatomy parts; or bronze ears in appreciation for hearing the prayers of mortals in pain.

Health rituals at the thermal baths included those specifically linked to pregnancy and birth.  Votive offerings were found including fertility bronzes shaped like a phallus, a womb and a pair of breasts.  A recovered statue of a naked baby led archaeologists to believe that ancient women visited San Casciano during pregnancy and after childbirth in the hope of protecting the baby’s health.

According the Jacopo Tabolli, who is also a professor of Etruscan studies at Siena’s University for Foreigners, “What makes [the San Casciano] site unique in the entire Mediterranean is the exceptional state of preservation, and the [evidence] it provides for how medical hot water practices were considered curative under divine protection.” He also noted that the amount and quality of the objects recovered are “astonishing.”  Furthermore, the number of coins found in the bath was extraordinary; in bronze, silver and orichalcum, a precious metal that the Romans believed had mystical powers, the coins represent the largest collection of ancient currency associated with hot springs in the Mediterranean.  They are also unique for their perfect state of preservation; they retained their shiny original coloring thanks to the water’s chemical properties and the mud that prevented oxidation.

The excavations are expected to continue for several more years, and the experts believe that many more treasures will come to light.  A new museum will showcase the wonders for the public.  For San Casciano, the project is not only a source of great cultural pride, but also provides opportunities for its economic future. 

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Il Maestro

La nostra classe di cinema, un gruppo di 6 donne americane che ogni settimana discutono di un film italiano in italiano, ha recentemente visto il documentario del 2017 Marchesi: Il Grande Italiano. Racconta la vita di Gualtiero Marchesi (1930 – 2017), ampiamente ritenuto il padre della moderna cucina italiana che ha raffinato e personalizzato la cucina regionale italiana e l’ha elevata a fama internazionale.

Nato a Milano, Marchesi ha iniziato ad apprendere la sua formazione culinaria osservando e lavorando ai fornelli del ristorante del piccolo albergo dei genitori. Ha continuato l’istruzione formale in Svizzera e in Francia. È tornato poi a Milano, e nel 1977 ha aperto il primo ristorante. Si guadagna subito l’ambita stella Michelin, la guida alla classifica francese. Presto seguì una seconda stella Michelin. Quando nel 1985 il suo ristorante è stato il primo in Italia a ricevere una terza stella Michelin, Marchesi ha detto: “questo premio non è solo per me, ma anche per la rinascita della cucina italiana che va avanti negli ultimi 10 anni”.

La filosofia della cucina Marchesi si basa prima sulla semplicità e sulla freschezza degli ingredienti, poi sulla tecnica e l’elaborazione. I suoi piatti divennero opere d’arte o spartiti musicali. Credeva che ogni ingrediente avesse un ruolo nella sinfonia, doveva essere chiaramente riconoscibile e che per raggiungere l’armonia doveva stare da solo nel contrasto tra il sapore e la consistenza.

Tra i piatti d’autore di Marchesi ci sono il famoso Risotto Oro e Zafferano con una foglia d’oro commestibile sopra il riso; Raviolo Aperto, che ha un ripieno di capesante tra due sfoglie di pasta, una semplice e una verde al gusto di spinaci; e gli Spaghetti Freddi al Caviale, conditi con erba cipollina e scalogno. Dripping di Pesce (Fish Dripping) è stata un’invenzione successiva ispirata dal pittore Jackson Pollock; lo sfondo è una leggera maionese che risalta il bianco dei calamari e vongole veraci, il rosso dei pomodori, il nero del nero di seppia e il verde del prezzemolo.

Per tutta la sua vita Marchesi è stato un turbine di progetti e nuove iniziative. Ha creato una linea di cibi surgelati e un liquore d’autore. Ha fornito servizi di gestione ad altri ristoranti e creato menu per navi da crociera. Ha aperto una scuola di cucina a Parma e ristoranti a Londra e Parigi. Ha anche creato due nuovi hamburger e un dessert per i ristoranti McDonald’s in Italia.

Ma sono stati i suoi ristoranti di fascia alta ad attirare l’attenzione, i premi… e le polemiche. Nel 1992 chiude il suo ristorante milanese e ne apre un altro in un hotel di lusso a Erbusco (provincia di Brescia), che ottiene anche le stelle Michelin. Quando la Michelin ha declassato il ristorante Erbusco nel 2008, Marchesi ha annunciato che “non voglio essere giudicato da guide che usano punti o stelle”. Ha ripudiato il sistema Michelin e le sue stelle, la prima persona nella storia a farlo.

Marchesi ha condotto una vita molto intensa ed è morto all’età di 87 anni nel 2017, poco dopo la realizzazione del documentario. Oggi Terrazza Gualtiero Marchesi è l’unico ristorante al mondo ad offrire l’intero menù dei più famosi piatti marchigiani. È ospitato dal Grand Hotel Tremezzo, un cinque stelle affacciato sul Lago di Como. Il ristorante è curato da Enrico Dandolo, genero del Maestro.

L’eredità di Marchesi sopravvive negli chef attuali come Massimo Bottura e Carlo Cracco. Marchesi incarnava la filosofia del grande chef dell’800 Pellegrino Artusi: “La cucina in sé è una scienza… che solo i migliori sanno trasformare in arte”.

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The Maestro

Our film class, a group of 6 American women who weekly discuss an Italian film in Italian, recently viewed the 2017 documentary, Marchesi: The Great Italian.  It recounts the life of Gualtiero Marchesi (1930 – 2017), widely believed to be the father of modern Italian cuisine who refined and personalized Italian regional cooking and elevated it to international acclaim.

Born in Milan, Marchesi began learning the cooking trade by observing and working in the kitchen of the restaurant in his parents’ small hotel.  He continued formal education in Switzerland, France and Japan. He then returned to Milan and opened his first restaurant in 1977.  It quickly earned a coveted star from Michelin, the French rating guide.  A second Michelin star soon followed. In 1985 when Marchesi’s restaurant became the first in Italy to receive a third Michelin star, he said, “this gives the prize not only to me but also to the renaissance of Italian cooking that has been in progress for the last 10 years.”

Marchesi’s philosophy of cuisine is based on simplicity and fresh ingredients first, then technique and elaboration.  His dishes became works of art or musical scores.  He believed that each ingredient has a role in the symphony, it must be clearly recognizable, and that to achieve harmony it must stand on its own in the contrast between flavor and texture.

Among Marchesi’s signature dishes are the famous Risotto Oro e Zafferano (Risotto Gold and Saffron) with an edible gold leaf over the rice; Raviolo Aperto (Open Raviolo), which has a filling of scallops between two sheets of pasta, a plain one and a spinach-flavored green one; and Spaghetti Freddi al Caviale (Cold Spaghetti topped by Caviar), seasoned with chives and shallot.  Dripping di Pesce (Fish Dripping) was a later invention inspired by painter Jackson Pollock; the background is a light mayonnaise enhanced by the white of squid and clams, the red of tomatoes, the black from cuttlefish ink, and the green from parsley.

Throughout his life, Marchesi was a whirlwind of projects and new initiatives.  He created a line of frozen foods and a signature liqueur.  He provided management services to other restaurants and created menus for cruise ships.  He opened a cooking school in Parma and restaurants in London and Paris.  He even created two new hamburgers and a dessert for McDonald’s restaurants in Italy.

But it was his high-end restaurants that drew attention and awards … and controversy.  In 1992 he closed his Milan restaurant and opened another one in a luxury hotel in Erbusco (province of Brescia), which also earned Michelin stars.  When Michelin downgraded the Erbusco restaurant in 2008, Marchesi announced that “I do not want to be judged by guides using points or stars.”  He repudiated the Michelin system and its stars, the first person in history to do so.

Marchesi led a very intense life and died at age 87 in 2017, shortly after the documentary was made.  Today Terrazza Gualtiero Marchesi is the only restaurant in the world to offer the entire menu of the most famous dishes of Marchesi.  It is hosted by the Grand Hotel Tremezzo, a five-star hotel overlooking Lake Como.  The restaurant is supervised by Enrico Dandolo, son-in-law of the Maestro.

Marchesi’s legacy lives on in current chefs like Massimo Bottura and Carlo Cracco.  Marchesi embodied the philosophy of the great 19th-century chef Pellegrino Artusi: “Cooking in itself is a science…which only the best are able to transform into art.”

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