La Festa di San Giuseppe – frittelle
Today is Father’s Day in Italy, well almost, it’s the Festa di San Giuseppe – St. Joseph’s Day. Traditionally in this area 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 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)
Anna Turicchi, the cook at the L’Osteria Angelio in Plazza Angelio in Barga Vecchia prepared for her lucky customers some freshly fried frittelle this evening
- they went like hot cakes. How it is possible that something as simple as some flour, water, eggs and a touch of salt can be so tasty ?
I Necci o “Nicci”, sono dolci tipici della Garfagnana e si possono considerare gli antenati poveri delle crêpes. La base dell’impasto è composta da farina di castagne, acqua e sale; la difficoltà maggiore è data però dalla loro cottura, per la quale sono necessarie sia una notevole perizia che appositi strumenti, detti “testi”, da mettere sul fuoco del camino, oppure con i “ferri”, che sono dei cerchi di ferro con dei lunghi manici, che vanno messi sul piano della stufa a legna. .
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Anna è la miglior cuoca di tutta Barga! i suoi piatti sono fantastici!