opening of a new vegetable market in Fornaci di Barga which aims to cut out the middleman and allow local growers to sell their produce directly to the public
All images by Alessandra Magnani As regular readers will have noticed we are right in the middle of election time and with only a week or so to go before the elections on 25 May, the pace is hotting up and local politicians can be seen in evidence in almost all of the piazza’s. It’s meet and […]
You can use this liqueur in fruit salads. Excellent with milk puddings. Around 18* List of ingredients for 1l. 400g of good quality grapes, 8 verbena leaves,450g dry vermouth,100g alcohol 95*, 300g sugar. Mash the grapes with the sugar in a pan and bring to the boil, then simmer for 3-4 minutes with the lid […]
local food is once more of interest to visitors from abroad
Twenty five 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 leader – Andee Sorenson – a connoisseur of all things Tuscan, who’s well read website, Travelingnative.com carries on the front page the following text which pretty much […]
An interesting story this morning in the Scottish press written by Ken Smith. It does have a terrible fish pun title that would not be out of place on a Benny Hill show and the opening story does sound a little wobbly ..... we have heard this story a few times now, the last time is was changing statues of plaster saints into Garibaldi (or was it the other way round? ) but apart from that Barga is still making the news in Scotland.
ONE story told about Italians who eschewed poverty in their country and settled in Scotland was of the seven young statue makers from Tuscany, who brought 1000 little figurines of the Virgin Mary to Paisley intent on selling them to make their fortune. Whether Paisley Buddies are less God-fearing or less interested in the veneration […]
Urgono interventi per prevenire e preservare i disastri del nostro territorio, credo che dobbiamo passare dalla perenne emergenza all'aver cura del nostro ambiente!
Vorrei con questa mia lettera aperta a Vinoway sensibilizzare l’opinione pubblica, i miei colleghi e gli amministratori locali e nazionali, affinchè si prenda atto che bisogna tornare a fare politica di territorio e salvaguardare le piccole aziende agricole, vero e proprio motore dell’ambiente e patrimonio dell’economia nazionale. Nel 1999, per proseguire l’opera di mio padre […]
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 25 January 1759 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 but this year a week later than normal. More than 250 years […]
The origin of the apricot is disputed. It was known in Armenia during ancient times, and has been cultivated there for so long, it is often thought to have originated there. Its scientific name Prunus armeniaca (Armenian plum) derives from that assumption.
Ingredients: 100 g apricot stones, 1 g. Cinnamon,1dl brandy, 600 g sugar cubes, 1 litre 40* grappa Keep the stones as they are after removing from the fruit, complete with any fruit residue, and place them in a jar with the grappa, the cinnamon and the sugar. Seal the jar and leave in sunlight for […]
This mint liqueur stimulates the nervous system, so don't drink more than one or two small glasses a day.
Elisir di menta (mint elixir) 50 g mint leaves, peel from 2 lemons, 2.5 dl dry white wine, 2 dl 95* alcohol Macerate the mint leaves in the alcohol for two days. Add the wine and lemon peel and macerate for a further two days, then strain through muslin. You can also add 150 g […]
This year the 4th Castagnaccio del Natale Trophy was won once again for the second year running by the women from the Altana - with Manuela and Tiziana coming in second and third.
The fourth annual Castagnaccio contest took place in Barga Vecchia this evening (the first contest 2010 can be seen here, 2011 is here and 2012 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 […]
The name maraschino refers to the marasca cherry of Croatian origin and the maraschino liqueur made from it, in which marasca cherries were crushed and sweetened.
Ciliege sotto grappa (Maraschino Cherries ) 1 kg of cherries, preferably black sour variety, 250g sugar, 1 liter 50* grappa Wash the cherries and cut the stalks, leaving about 3mm, and spread on a tea towel to dry. Put in a jar, add the sugar and cover with grappa. Keep in a cool, dark place […]
A process which has basically remained unchanged for centuries.
Each year from November and into December on the hills around Barga it time to harvest the olives. The olives are hand picked or shaken into nets and then taken to the Frantoio, the olive press, and depending on quantity are pressed in individual batches or in combination with others olives to make up a […]
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 […]