keane

It’s December – Polenta di Neccio and Ossi di Maiale

Decrease Font Size Increase Font Size Text Size Print This Page

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.

There is snow on mountain peaks surrounding the city  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 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 and the wooden tools used to stir and then cut the polenta.

Loading Facebook Comments ...

You must be logged in to post a comment Login