A very strenuous visit - and many culinary rewards

There is new information: A dear, attentive reader knew about the tattered bird in the hand of the baby Jesus. It is a goldfinch, a symbol of the Passion of Christ. This once again confirms that those who know have an easier time reading frescoes.

Today we only visited three Baschenis churches, which stylistically did not fit into what we had seen so far and therefore puzzled us a bit. Two small churches stick together less than a kilometer apart in the rock wall and are both dedicated to St. Lorenzo, who is associated with the grill. Thankfully, there is a road leading to one of the churches (in Storo) - the frescoes there are also very nice. We should have been suspicious when the priest of Condino handed us the key to the other church and told us we could go up there alone, the climb wouldn't be so bad. Okay, it was actually quite bad and the frescoes - how do I put it? - not very convincing.

We spent the afternoon stocking up on supplies: polenta from Storo and a legendary cheese from Lombardy with the beautiful name Bagòss ended up in our car, the latter in ninefold execution plus some softer relatives that aren't called Bagòss. The cheese vendor also had very specific ideas about which types of cheese should be used to cook polenta, and he packed those cheeses as well: 40 dag would be just enough for two people, but you also have to fry some salamini . We willingly submitted and now have polenta cheese and salamini for a small company. We also bought a kilo of Millefiori honey from the mountains, three kilos of coffee from the local roastery in Riva del Garda (Omkafé), half a kilo of Molche (olive puree, which we have already tasted on pasta), and a little bit of olive oil. We will nobly conceal what we had already hoarded before. We don't want to be seen as gluttons. At least I can successfully create a false impression: The padrona in our evening restaurant was completely convinced: La signora mangia poco. But that was mainly because I had already overeaten with carne salada yesterday.