food

 keane

How is Biroldo made?

How is Biroldo made?

This unusual blood sausage is made using the lean pig’s head, giving it a soft consistency. After boiling the head for three hours, it is deboned and mixed with a little blood, salt, pepper and spices: primarily wild fennel, but also nutmeg, cloves, cinnamon and star anise. The mixture is then packed into casings. Before […]

 keane

La Locanda di Mezzo: Gluten in Jail

La Locanda di Mezzo: Gluten in Jail

Marco Scaglione, the gluten free Chef was back in Barga this evening demonstrating his prowess with gluten free cooking* at the Locanda dei Mezzo, the restaurant which opened up their doors in Piazza Annunziata for the first time last summer with Francesco Piacentini and Giulio Turriani at the helm (article here) Marco Scaglione – Siciliano […]

 keane

Necci

Necci

quite simply the Food of Gods

Necci – the simplest of ingredients …. sweet chestnut flour, water and salt mixed into a thick paste and cooked between two hot plates over a flame. Two metal plates, the testi or cotte, are oiled and heated and the chestnut paste is poured onto one of the plates, the other is placed over the […]

 keane

32 students from the USA studying food as culture in Barga

32 students from the USA studying food as culture in Barga

local food is once more of interest to visitors from abroad

Thirty two students from the Arcadia University in Philadelphia USA were in Barga this week studying the concept of food as a cultural icon and signifier. They were here with their course leaders, Dr. Geoff Haywood, Charmayne Thompson  and Andee Sorenson – a connoisseur of all things Tuscan, who’s well read website, Travelingnative.com carries on the front page the following text […]

 keane

Da Riccardo: Haggis and neeps for the Burns Supper

Da Riccardo: Haggis and neeps for the Burns Supper

A full house of people enjoying themselves at Da Riccardo’s feasting on smoked salmon and of course the traditional fare of Bashed Neeps, Tatties and Haggis.

On the 25th January 1759 the poet Robert Burns was born and on that day all over Scotland and the rest of the world where the Scots have settled, Burns Supper are organised and attended. Barga with its huge Scottish tradition of course took part in these celebrations- this year a couple of days earlier than normal. […]

 keane

Da Riccardo: a decade of cooking comes to a close

Da Riccardo: a decade of cooking comes to a close

Riccardo and Adele at the trattoria Da Riccardo have been keeping their customers contented and well fed for over a decade but this evening they served their last dish as Riccardo and Adele have now officially retired. Their mix of menus which have catered for visitors to Barga and local custom since 2004 will from midnight tonight, […]

 keane

It’s the Cachi time of year again

It’s the Cachi time of year again

painting of cachi in Fosciandora by Keane both Oil on Canvas 1988 As the leaves started falling on the hills surrounding Barga we began to see the shape of the mountains, houses and barns and even roads snaking up the mountainside which for months had been hidden from view by overhanging trees. The green verdant […]

 keane

5th Castagnaccio del Natale Trophy

5th Castagnaccio del Natale Trophy

This year for the first time it was held at L'osteria in Piazza Angelio

The fifth annual Castagnaccio contest took place in Barga Vecchia this evening (the first contest 2010 can be seen here, 2011 is here   2012 and 2013 is here ) In 2010 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 […]

 keane

Polenta in the piazza

Polenta in the piazza

The Polentari from Filecchio were in Barga Vecchia this week end offering to the public freshly prepared polenta

Polenta is cornmeal boiled into a kind of porridge and eaten directly or baked, fried or grilled. The term is of Italian origin, derived from the Latin for hulled and crushed grain (especially barley-meal). As it is known today, polenta derives from earlier forms of grain mush (known as puls or pulmentum in Latin or […]

 keane

Roberto Salvateci – Panettone in Piazza

Roberto Salvateci – Panettone in Piazza

Although originally conceived in the north of Italy, one of the traditional Christmas fare in this area is without a doubt – the panettone.

Roberto Salvateci took part in the “Panettone Day” contest in Rome last October and walked away with the prize for the best Panettone in Tuscany and the sixth best on a national level. He was here in Barga this afternoon with his now famous Panettone and offering slices to the people in the piazza outside […]

 keane

Marco Scaglione – gluten free Chef

Marco Scaglione – gluten free Chef

presentation of his latest book - "Pani, Pizze, Focacce senza Glutine"

Marco Scaglione,  the gluten free Chef was in Barga this afternoon demonstrating his prowess with gluten free cooking* at the Locanda dei Mezzo, the restaurant which opened up their doors in Piazza Annunziata for the first time this summer with Francesco Piacentini and Giulio Turriani at the helm (article here)     listen to ‘marco […]

 keane

Pasticerria F.lli Lucchesi: Prize winning Panettone

Pasticerria F.lli Lucchesi: Prize winning Panettone

Panettone prepared with lievito madre - natural yeast which first came into existence in 1964.

The Pasticerria F.lli Lucchesi have just been presented with the first prize in the 9° Concorso Gastronomico Nazionale sul Castagno: “MARRONI, CASTAGNE E FARINA DI CASTAGNE: I DOLCI” held every year in San Zeno di Montagna in Verona. Their prize winning entry was their now famous Panettone but this time with the added ingredient of local […]

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