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Gigliucci pipe: Difference between revisions
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[[File:piet.jpg|200px|thumb|left|In an Etruscan tomb near my house]] | [[File:piet.jpg|200px|thumb|left|In an Etruscan tomb near my house]] | ||
The area I live in (Maremma,south of Tuscany) is very rich in | The area I live in (Maremma,south of Tuscany) is very rich in briar, a wood that I knew long before I started making pipes, and I often also know the areas where the briar is extracted from the ground. This makes it even more exciting to follow this subject in the various phases of seasoning and processing. | ||
In the two sawmills I use (Segherie Maremmane and Manno Briar) I always personally choose each plaque to season it in my lab. | In the two sawmills I use (Segherie Maremmane and Manno Briar) I always personally choose each plaque to season it in my lab. | ||
The mouthpiece, cut only by hand, is only of ebonite bar, preferring the typical comfort of this material. | The mouthpiece, cut only by hand, is only of ebonite bar, preferring the typical comfort of this material. | ||