Legend has it that the Sigaro Toscano, also known as the Tuscan cigar, originated from a fortuitous incident. In 1815, Florence experienced a sudden downpour, causing a stock of Kentucky tobacco to become soaked and naturally ferment due to the heat. Rather than allowing it to go to waste, the owner of the stock ingeniously decided to utilize it as filler for affordable cigars. This unexpected decision turned out to be a remarkable success, leading to industrial production by Manifattura Sant’Orsola in Florence by 1918.
Kentucky tobacco, a flue-cured variety native to North America, has been cultivated in Italy since the early 19th century. Fields of these tall, lush plants can be found across various regions of Italy, including Veneto, Lazio, Campania (specifically in the provinces of Benevento, Salerno, and Avellino), and notably in Tuscany, particularly between Siena, Arezzo, and Lucca.
Nearly every aspect of the Tuscan cigar involves artisanal work, including most agricultural processes. Clipping, cropping, harvesting, and sorting are all carried out by hand. This hands-on approach continues with a lengthy drying process, followed by moistening to restore humidity and soften the texture, which can take up to twenty days. Skilled artisans, known as "cigar ladies," then take over.
The sigaraie, often female laborers, play a crucial role in crafting the final product. This tradition, passed down through families for over two centuries, requires an 18-month apprenticeship. The process begins with the sigaraia soaking her hands in corn glue, then spreading it on a moist wooden board. Half of a Kentucky leaf is placed on the board, and using a knife, the sigaraia sketches part of the cigar's shape. Carefully, she prepares a bundle of fermented fibers and arranges them on the outlined shape. Finally, wrapping the cigar demands precision and delicacy.
Becoming a sigaraia requires more than just improvisation or casual learning. While there are no short courses available purely for fun, if you're an avid learner or simply eager to engage in cigar selection and discussion, there are steps you can take. While there is no formal academy dedicated to this pursuit, most courses and seminars on "the art of slow smoke" are offered by a select few cigar clubs affiliated with Italy's Cigars Club Association (CCA).
Among these offerings, the most comprehensive training is the "Catadores" course. The term "Catador" originates from Spanish, referring to professional food tasters, and has been adopted into the cigar lexicon. A Catadores course covers various aspects including the history and manufacturing of cigars, techniques for preservation and selection, and training on how to savor cigars, as well as which wines and spirits to pair them with. These courses are structured with a set number of lessons and may culminate in a final exam.
For those seeking a lighter but enriching form of training, consider attending an "Entrenamiento Básico" seminar. While you won't be required to pass an exam or receive a qualification title, you'll still gain practical and cultural insights. Alternatively, you can participate in a "cigar tasting" course, focusing on the enjoyable aspects such as distinguishing between different cigars, savoring a Sigaro Toscano, and learning about complementary spirits.
Cigar enthusiasts often associate their passion with nostalgic imagery, from Churchill to Mark Twain, and emphasize the mindful ritual of slow smoking. Quality prevails over quantity, with an emphasis on sporadic, selective puffs. However, it's important to remember that cigars contain nicotine, so moderation is key. You can still appreciate the culture surrounding cigars without partaking in smoking.
