The final step in my application for Italian citizenship is providing proof that I have not committed any (heinous) crimes in the US. I have already submitted proof of that on the national level, but I am now in the midst of trying to prove it for every state where I've ever lived. There have been a lot of them. And given the bureaucratic difficulty that I'm having getting proof of my blamelessness, I cannot even imagine how complicated the process would be if I had, in fact, committed crimes. The mind reels.
The people in Colorado say they sent the completed forms to my brother's house in Washington, but they never arrived and there is no record of them anywhere in the postal system. So we had to start all over again with that and have our fingers crossed that the second time is the charm. The people in Arkansas did send the forms to my brother, but neglected to include the dreaded Apostille, without which the Italian government will not accept the forms as legitimate. We called the office in Arkansas (long-distance overseas phone rates, btw) and they said at first that we hadn't requested the Apostille and then transferred our call to a supervisor who didn't answer the phone. We called back and got a different person who admitted that we had, indeed, requested the Apostille and that they would mail one out to my brother, but not any time soon. We should not hold our breaths.
And when I say that "we" called, what I mean is "Jonathan." Jonathan called. The secret to a happy marriage is to find a partner who will call government offices -- repeatedly -- on your behalf when you yourself Just Can't Any More.
To reward ourselves for wading through so many automated voice mail menus, we then went to the flour mill. This was Jonathan's idea -- that we should start buying our flour straight from the mill, of which there are a few around here, small family mills stone-grinding wheat, but also corn, chickpeas, chestnuts, rice. One of them is housed in an old abbey.
So we went yesterday afternoon to the Angeli mill just outside Pietrasanta and had a lovely chat with the miller (who looked familiar to me) about different types of flours with different amounts of protein and gluten in them. Then he measured out our flour from a big sack into a small bag for us.
"Do you live around here?" he said.
"Yes, in Capriglia."
"Ah, there's such a lovely view from up there."
"Yes -- and we eat well, too, at the pub."
He laughed and his face lit up. "Yes," he said. "You eat well with Daniele cooking. Give him my salutations."
And so maybe I have seen him at the pub and that is why I recognized him. We will know his name soon. Jonathan baked bread from the flour and it was great, so we are going back next week for more. Mark my words: It is just a matter of time before Jonathan "Wouldn't It Be Cool To Make Our Own Olive Oil" Poritz has us growing our own wheat out in the backyard and then taking it ourselves down to our friend at the mill.