polenta di neccio - ossi di maiale

Chestnuts - When this area was hit by famine, it was the food ingredient that kept many people alive. Dried chestnuts ground into flour is still known in Garfagnana as "the poor mans flour".  One of the most delicious dishes that can be found during the winter months in Barga is polenta di neccio - polenta made with chestnut flour often accompanied by ossi di maiale - pork bones. It has to be said that it is not a pretty looking dish but the combination of highly salted bones and sweet chestnut is something to savoured.Last night at the Altana restaurant in Barga Vecchia polenta and ossi were on the menu.

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Blog posts on this article

1. La Festa di San Giuseppe at barganews Apr 08 2007 / 7pm

   […] Traditionally in this area the fathers get to eat frittelle di riso- fried rice fritters and maybe polenta made with chestnut flour, castagnaccio -a cake made from chestnuts or even if they are lucky, necci con ricotta - crêpes like pancakes made of chestnut flour cooked between two circular heated plates of metal - the testi or cotte (depending just where you live in the area)  […]
2. La Festa di San Giuseppe at barganews Mar 19 2008 / 11am

   […] in this area the fathers get to eat frittelle di riso- fried rice fritters and maybe polenta made with chestnut flour, castagnaccio -a cake made from chestnuts or even if they are lucky, necci […]
3. L'Osteria - osteria in piazza angelio Barga (LU) Tuscany Italia Mar 19 2008 / 7pm

   […] the fathers get to eat frittelle, or even better - frittelle di riso- fried rice fritters and maybe polenta made with chestnut flour, castagnaccio -a cake made from chestnuts or if they are lucky, necci con […]

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