Zampucci at La Mocchia – pigs feet – “Polenta di neccio con ossi di maiale”: Dal macellaio di fiducia, farsi fare (circa un kg. a persona) di ossi di maiale, di bistecca, di petto e zampucci con abbastanza carne attaccata. Metterli in un largo recipiente spolverizzandoli con rosmarino, un pizzico di cannella e pepe lasciandoli […]
As we reported last month “The renewal of Barga Vecchia continues with yet another commercial venture opening its doors to the public, this time in Piazza Angelio. Work started this morning on restructuring the inside of one of the buildings facing onto the piazza next to Lâ€™Osteria” (article here)
So, the wait is over. All winter (article here) the inhabitants of Barga have been watching the building work going on – then the new cooking equipment being moved in, new signs going up and then today finally …. the doors are open for business.Barga now has a new take away pizza parlour – Magna […]
So, the wait is over. All winter (article here) the inhabitants of Barga have been watching the building work going on – then the new cooking equipment being moved in, new signs going up and then today finally …. the doors are open for business. The new restaurant Scacciaguai started what should be be a […]
As we have already reported at the start of this year, “eating out in Barga – changes on the way ” There will shortly be three new eating places inside Barga Vecchia – a new pizza parlour just inside the main gate.
Cena Thailandese at the L’Osteria in Piazza Angelio this evening. A completely full restaurant sitting down to eat a meal with chopsticks and washed down with Thai beer. There was even music from Thailand radio beaming in from the internet to add to the experience. You had to work hard to imagine you were actually […]
26th March is very late in the season for roasting chestnuts but at Aristo's yesterday afternoon that is precisely what was on offer to a lucky few. Natale, one of the masters of roasting chestnuts showed just why he is so famous in the whole valley for his roast chestnut technique.
Today is Father's Day in Italy, well almost, it's the Festa di San Giuseppe – St. Joseph's Day. Traditionally in this area the fathers get to eat frittelle di riso- fried rice fritters and maybe polenta made with chestnut flour, castagnaccio -a cake made from chestnuts or even if they are lucky, necci con ricotta […]
Bit of a difficult time in Barga Vecchia for any visitors hoping to eat out at the moment. It was really a busy summer season for most of the restaurants and bars in Barga and now just after the xmas holidays is the time of year where generally things quieten down and the owners and […]
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 – […]