Every month we publish a series of images from the market held in Barga every second Sunday in the month.
Some months there is a good influx of people, some months less.
In amongst the usual Barbie dolls, bric a brac, Mussolini busts and religious icons, this month here has been a concerted effort to increase the participation of craftsmen, craftswomen and craftspeople in general.
New people are now arriving to take part in the market.
Plus this month the added attraction of 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 more commonly as gruel or porridge), commonly eaten since Roman times.
Before the introduction of corn from the New World in the 16th century, polenta was made with such starchy ingredients as farro, chestnut flour, millet, spelt, or chickpeas.