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 inclement weather, with mist and low clouds and the occasional bursts of rain did not stop the event which even included at one point, what must be the last vendemmia of the season.
Music was supplied by three members of The Aristodemo’s but the main star of the party was once again without a doubt, the traditional pig roast.
The roasting over a wood fire took some considerable time with some sophisticated equipment turning the pig at a constant speed. Luckily there were many experts on hand to give advice and consultation on all subjects pertaining to pig roasting from the time needed, the type of wood needed and type of fire.
Porchetta [porˈketːa] (or sometimes “porketta”) is a savory, fatty, and moist boneless pork roast of Italian culinary tradition.
The body of the pig is gutted, deboned, arranged carefully with layers of stuffing, meat, fat, and skin, then rolled, spitted, and roasted, traditionally over wood.
Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs, often wild.
Porchetta has been selected by the Italian Ministero delle Politiche Agricole, Alimentari e Forestali as a “prodotto agroalimentare tradizionale” (“traditional agricultural-alimentary product”, one of a list of traditional Italian foods held to have cultural relevance).
Ancient Roman writings mention it as far back as 400 B.C. It was a favorite meal of Emperor Nero, and frequently served at festive Roman banquets.