framed by the events of the village of Casola Valsenio, which boasts the Title of the Land of Forgotten Fruits and Herbs. Ancient local tradition of plant breeding are also expressed in the protection of varieties of fruit trees are now abandoned or out of production. With the arrival of autumn, two important events in search of those fruits and plants that have distant traditions, either spontaneous or cultivated since the Middle Ages and which were saved from extinction and restored to the satisfaction of those who cultivate and of those who know them for the first time.
Frutti scented warm colors typical of autumn:
jujube, pears broadsword, carnelian, medlar, quince, strawberry, azzeruole, sorb apples, pears volpina, gooseberries, not to mention nuts, walnuts, chestnuts and pomegranates.
The interest in these fruits is also a renewed focus on the recovery of ancient methods of preservation, processing and consumption.
During the two parties in fact among the various initiatives designed by the organizers will host a course in a jam and liqueurs, while local restaurants offer throughout the autumn in the Kitchen forgotten fruits.
dishes will be offered using the traditional products of the territory and according to custom is so modern kitchen offering a pleasant, natural and strong power evocativo.
Tra le ricette:
- la salsa di rovo e di gelso
- le composte di corniole e di cotogne
- la torta di mele selvatiche
- dessert con pere volpine, con castagne,alkermes, il vino e il formaggio.
Un piatto tipico della zona poi il migliacco ricco di ingredienti quali mele cotogne, pere volpine, mele gialle, cioccolato, pane, raffermo grattugiato, canditi, riso e, secondo l'antica ricetta, sangue di maiale in aggiunta.
La Festa del Marrone , invece, propone bancarelle allestite dai produttori, conferenze tematiche sulla certificazione I.G.P., Animation and themed rustic taste of culinary excellence casolani prepared using this product: boiled in water with bay leaves (Baloch), or roasted over a flame (brus) or baked in the wood stove (spasms) after they have been "castrated" , that is, make a small cut.
with dried chestnuts prepares a soup, chestnut flour is the basis for the polenta to eat with cottage cheese and sweet chestnut. Among the desserts are mentioned also the ravioli, these mice, prepared from the pulp of roasted brown.
The brown Casola Valsenio is particularly popular for fresh consumption and for the preparation of brown-glace. (From abagnomaria.blogsfere.it )
Information:
Casola Valsenio Pro Loco tel. 0546 73033 www.terredifaenza.it
That is, an event not to be missed for those who like the chestnuts and for those who want to rediscover the medieval traditions: the chestnuts and the other "forgotten fruits" have played an important role in the 'SUPPLY food of medieval people (and pets), especially in mountainous areas. Suffice it to say that in some parts of Italy a few chestnuts were planted on purpose just to take advantage of the versatility of the fruit could be eaten boiled or used to make polenta cakes. This explains anche perchè nel Medioevo le castagne venivano chiamate pane d'albero...
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