Whether he is an artist or not, the photographer is a joyous sensualist, for the simple reason that the eye traffics in feelings, not in thoughts
The light is everything in photography. I can walk past the same scene one thousand times or more and not see what is there when a particular light shines on it.
Today Via Dante was lit up in a particular way.
I like Genova more than I like Venice. I prefer Nervi over Cinque Terre. And perhaps I am one of the few who arrive in Italy and lose weight every time I am here.
It's the walking. Twice a day, at very least, my camera and I head out. Genova is located on the sides of some fairly spectacular hills. The city reminds me of Dunedin or Wellington in terms of position between sea and hills.
The walking here involves hills. The first 4 days are hellish for me. A trip that winds down through the old part city involves a rather steep climb back up to Piazza De Ferrari. 'Steep' depending on how long I've been away from Genova but finding the easiest way home is the only time, in my life, the engineering part of my brain is used.
Is it simpler to walk back up Via San Lorenzo and then, should I follow the steady slow climb up Via Porta Soprana to the gate or should I turn left and arrive in Piazza De Ferrari, meandering some more on the 'flat' before climbing the stairs that take me up through the gate at Porta Soprana ... steeper than that first option but over more quickly. Unless I have a suitcase. Or I'm carrying groceries.
And they are only two of many options that must be considered depending on where my feet have taken me that day. Salita S. Matteo is the worst of the climbs back up and out of the carruggio for me. However it is the climb I'm most proud to walk easily when it comes time to leave.
Our tour was followed by an interview, one that opened a door to the confectioner's history, spanning some 234 years.
The details were fascinating. The machinery is only replaced if the new equipment leaves the quality of the end product uncompromised and so it was a tour of an older way of doing things. Attention to detail was everywhere.
I was offered the opportunity to taste as we wandered. The delicacy of the products startled me. I have never tasted anything like the marzipan, the pastilles, nor the chocolates, flavoured as they are, with real flowers and candied fruits.
I will write more but the pastilles below ... delicate and surprising, as they melt in your mouth, releasing the most divine liquid. 'The perfumed pastilles, known also as “ginevrine” (Genevans), have a very ancient processing where the colour and the aroma given to the sugar are absolutely natural. They can be purchased loose in 500g bags with the taste of rose, banana, Chartreuse liqueur, aniseed, peach, marasca cherry, mint and violet.'