food

 keane

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 […]

 keane

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 […]

 keane

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 […]

 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 […]

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