Polenta di Neccio – Ossi di Maiale

Decrease Font Size Increase Font Size Text Size Print This Page

Polenta di Neccio – Ossi di Maiale in barga20091213_0019The weather forecast says there is snow on the way.  It should have been here today.   Yes the temperature has dropped down to almost freezing,  but out there is no sign of any snow …  so far.  We sit and wait for the first real evidence of the winter to arrive.  This evening there are Comune workers  out salting all the roads in the area so maybe,  just maybe we might wake up to a bright white surprise in the morning.

In the meantime,  what about some serious winter food to keep the chill out?   What could  be better than that classic dish for this time of year; Polenta di Neccio and Ossi di Maiale –  Polenta  made from sweet chestnut flour and  pig bones.

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 be savoured. Make sure you don’t miss the the interesting use of a chair on its side as a table in some of the images

Leave a Reply

Please Login to comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Notify of