2nd annual castagnaccio contest
The second annual Castagnaccio contest took place in Barga Vecchia this afternoon (the first contest last year can be seen here) A year ago there were just 6 contestants fighting it out for the honour of preparing the best traditional castagnaccio – the classic sweet dish from this area made from chestnut flour.
Twelve months later, the seasons have move round and once more the fire is lit outside Aristo’s bar in Barga Vecchia, the tables are cleared, and the contest is on in earnest with this time, almost three times the number of contestants putting their best plates of castagnaccio in front of an eager and hungry crowd ready to be judged.
Thanks to the work of the organisers, the Lake Angels, it is once again a strictly controlled event with no names on the plates just numbers with people casting their votes for which in their opinion is the best.
As the accordion played in the background, the votes were counted and the final winner announced to one and all.
It was a fiercely contested Trofeo Castagnaccio this year with 15 entries (plus a last minute entry with was accepted for tasting but could not be judged as it arrived too late for the votes) but it came as little surprise to anybody in the bar when it was announced that Natale Bertolini was awarded this year’s best Castagnaccio 2011.
Natale Bertolini, the maestro of all things chestnut has been producing castagnaccio from his oven for the past half a century, his skill is widely known in the valley and once more he has proved it by winning for the second year running the Trofeo but coming up close on his heels was his daughter in law, Tiziana Faccio who took the second prize and then the the women from the Altana restaurant who took the third.
The humble sweet chestnut has been an important ingredient in the Mediterranean diet – Homer mentions them, and Pliny even says which kinds were grown in Southern Italy. With time their cultivation spread throughout the peninsula, because they were one of the few food crops that could be grown on steep mountain slopes, and also one of the few crops that could be expected to provide sustenance through the long winter months.
By the middle ages castagne were the staple food of the peasants in large parts of Italy. In this area it has been the saviour of many people who otherwise would have starved when times got really bad and the sweet chestnut flour is still known to this day in Garfagnana as “poor mans flour”
This afternoon I tried my hand at one of the most easiest and tastiest dishes from Garfagnana and Barga – Castagnaccio The classic sweet dish from this area made from chestnut flour
I sifted 250 g of chestnut flour (good quality chestnut flour from one of the local mills at Fosciandora in Garfagnana) into a large bowl with a good pinch of salt and slowly added 200 ml of water and 200 ml of milk – the added milk does change the taste and the colour of the final castagnaccio .. (the original recipe would have been just 400 ml of water)
I stirred the mix until it was a good liquid batter.
I preheated the oven to 180° and prepared with butter the inside of a large flat oven dish.
I poured the mixture into the dish and sprinkled on top, a good couple of handful of walnuts, some pine nuts, sliced orange rinds* and a few springs of rosemary.
A couple of teaspoons of olive oil sprinkled across the top and into the oven for 40 minutes.
Cut into slices and hey presto in less than 40 minutes from start to finish – Castagniaccio.
250 g of chestnut flour
200 ml of water
200ml of milk
sliced orange peel
* Ok so I cheated a bit with the sliced orange peel. To add just that extra hit of sweetness, I heated them briefly in a small pan in some of the juice of the orange and added two small spoons of sugar to caramelise them. Naughty I know.
I Lake Angels organizzano per sabato 10 dicembre a partire dalle 18 in piazza Salvo Salvi (del Comune) una degustazione di castagnaccio. Durante la serata ci sarà l’assegnazione del 2° trofeo “Il castagnaccio del Natale” per il miglior castagnaccio realizzato secondo le ricette popolari e locali.