food

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Locanda – Popeating and Pop Tarot

Locanda – Popeating and Pop Tarot

Full article in the PopEating magazine featuring Francesco Piacentini, Giulio Turriani at The Locanda in Barga Vecchia

A Barga, sulle colline lucchesi, i giovanissimi fondatori della Locanda di Mezzo mettono al centro le idee per far evolvere la cucina della Garfagnana attraverso un nuovo codice Affacciata sulla prima piazzetta che si incontra all’ingresso di Barga, uno dei borghi più belli d’Italia, la Locanda di mezzo è un prezioso laboratorio di elaborazioni di […]

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Theobroma: Show Cooking – Pan di Spagna – sponge cake

Theobroma: Show Cooking – Pan di Spagna – sponge cake

show cooking with Luigi Gori at the Theobroma in Barga Vecchia

Show Cooking sulla lavorazione dei dolci Tornano i nostri speciali Show Cooking, a cura del nostro mâitre pâtissier chocolatier Luigi Gori, e proseguono all’insegna della lavorazione dei dolci. Dopo il successo ottenuto con la serie di Show Cooking sulla lavorazione del cioccolato lo scorso dicembre in occasione del Festival Barga in Cioccolato (article here) , […]

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8th annual Castagnaccio del Natale Trophy

8th annual Castagnaccio del Natale Trophy

1st - Manuela Baldisseri, 2nd -Tiziana Faccio, 3rd - Monica Marchi, 4th - Cinzia Giusti, 5th - Barbara Santoni

The eighth annual Castagnaccio contest took place in Barga Vecchia this evening (the first contest 2010 can be seen here, 2011 is here   2012  2013, 2014  2015  2016 ) 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 flour. Last […]

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Barga in Cioccolato – Theobroma – Torta Sacher

Barga in Cioccolato – Theobroma – Torta Sacher

Sachertorte is a specific type of chocolate cake, or torte, invented by Austrian Franz Sacher in 1832 for Prince Wenzel von Metternich in Vienna, Austria. It is one of the most famous Viennese culinary specialties. 5th December is National Sachertorte Day

domenica 10 dicembre, dalle ore 16:00 alle ore 18:00, il nostro Luigi ti mostrerà la sua personale interpretazione della Torta Sacher, tradizionale Austriaca, dove il cioccolato è il protagonista indiscusso. Durante la preparazione ti saranno spiegati i passaggi più importanti, dal Pan di Spagna realizzato con burro e cioccolato fuso, alla farcitura e glassatura, ed […]

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Winter food – Polenta di Neccio and Ossi di Maiale

Winter food – Polenta di Neccio and Ossi di Maiale

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 fresh snow on mountain peaks surrounding the city and more maybe forecast for Sunday 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 – […]

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Barga in Cioccolato – Theobroma – Capolavori di dolcezza

Barga in Cioccolato – Theobroma – Capolavori di dolcezza

"cioccolato atzeco" lavorato a freddo con fave di cacao criollo Theobroma Pentagona

The icecream and chocolate workshop Theobroma on the occasion of the Barga in Chocolate Festival from 8 to 10 December, has organised a series of demonstrations on the process of chocolate making by the mâitre chocolatier Luigi Gori. Homemade panettone: Rum and Chocolate (Chocolate in drops of pure origin Ecuador and Rum Blanco Legendario), Chocolate […]

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Chestnut festa in Barga – Barga castagna 2017

Chestnut festa in Barga – Barga castagna 2017

A weekend of festa in Barga all based around the humble chestnut organised by the ArtComm Barga, the Pro Loco and the  Associazione Città del Castagno.     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 […]

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Casa Fontana: annual pig roast

Casa Fontana: annual pig roast

The first bed and breakfast in Barga, Casa Fontana opened its door to its guests in 2004. Since then Casa Fontana has pioneered the way for many other bed and breakfast establishments in this area to follow in their footsteps.

The very successful bed and breakfast establishment Casa Fontana run by Ron and Susi Gauld in Barga Vecchia celebrated the end of their summer season this evening with a party in the gardens of the house for many of their friends here in Barga. The main star of the party was without a doubt, the […]

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Street Love – Food Festival

Street Love – Food Festival

Piazza Pascoli – Barga from the 4th to the 6th August

Street food is ready-to-eat food or drink sold by a hawker, or vendor, in a street or other public place, such as at a market or fair. It is often sold from a portable food booth, food cart, or food truck and meant for immediate consumption. Some street foods are regional, but many have spread […]

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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 […]

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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 […]

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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 […]

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