It’s December – time for Polenta di Neccio and Ossi di Maiale
The latest updates and the observation of temperature and humidity as well as satellite images and radar, raise the odds of snow in the next few hours.
Currently in Barga the temperature is -1.8 degrees with rather dry air (77% rh). The column of air that goes from the ground to higher elevations presents favourable characteristics to ensure that, in the event of precipitation, this will produce snow.
Tonight and tomorrow morning there will be the possibility of weak / moderate intensity snowfall
There is snow on the ground and more forecast so what about some serious food to keep all those thoughts of a freezing winter at bay ? 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.
Added to that as a kind of side dish is the the omelette with pork sausage.
Make sure you don’t miss the the interesting use of a chair on its side as a table in some of the images