November Porc

It’s that time of the year again when the fog descends on the Bassa Padana (literally the ‘low Padana’ or put another way, the Po Basin), the locals brace themselves for the oncoming winter and pork mania takes hold. November Porc, a month of festivity dedicated to everything pork related, is held in the land of Giuseppe Verdi in the towns of Busseto, Sissa, Polesine, Zibello and Roccabianca, an area known throughout Italy for the outstanding quality of its cured meats. The festival was first held in 2002. It originated as a bet after a group of local salami makers returning from the October beer festival in Germany decided it would be a good idea to hold a festival of their own in November – hence, November Porc. 

The challenge for the organizers was how to sell a festival in November in an area that was renowned for its dense fog. Fog and cured meat products go hand-in-hand in the Bassa Padana. Local environmental, ecological and climatic conditions are considered paramount to developing the distinctive tastes and flavours of the area’s cured meats. Among the most renowned types of cured meat produced in the area are culatello – which many consider the King of Italian cured meats – various types of salami including strolghino (a type of thin salami made from the off cuts of the culatello), spalla cotta (a cooked ham), spalla cruda (a cured ham) and mariola (a cooked sausage).  

Amongst the highlights of this year’s planned festivities are a Mc Porc American-style sandwich van, several master classes in salami and Parmesan cheese making, the making of a gigantic mariolone – cooked salami – in addition to a world record attempt at making the longest salami strolghino – a title the would-be world record breakers held back in 2003. Other regular features will include street artists, live music and gastronomic stands. The official game of the festivities is the Tiro al Salame (throw the hoop around the salami), which was selected by a local youth cultural club known as The Connoisseurs of the Pig!

Yesterday’s inaugural ceremony was held in the town of Busseto in the Province of Parma. The streets were crowded, the air filled with the aroma of pork BBQ’s and in the early evening a dense, impenetrable fog made a dutiful appearance. I’ll be following future events throughout the month and reporting back every week. However, should you want to make a personal visit entry if free and the festivals are being held at the following locations:

5^th and 6^th November 2011 – Sissa, Parma

12^th and 13^th November 2011, Polesine, Parma

19^th and 20^th November 2011, Zibello, Parma

26^th and 27^th November 2011, Roccabianca, Parma

Chestnuts and mulled wine

There are 3 ways in Italy to tell that chestnut season has started:

1. Bakeries start selling a cake called castagnaccio – a Tuscan specialty, although it is made throughout the Apennines wherever chestnut trees abound.

2. The local newspaper devotes an entire page to the whereabouts of the countless chestnut festivals that will invariably be taking place throughout the month of October.

3. Chestnuts dominate seasonal restaurant menus.

The small osteria where we had lunch was offering specials of creamy mushroom and chestnut soup, handmade pasta with a chestnut stuffing served in a sage and butter sauce and escallops cooked in a brandy and chestnut butter. Desserts included a sweet fried tortelli stuffed with, yes, of course, more chestnuts.

The Italian culinary calendar is a cyclical pastiche of frenzied seasonal outbreaks. In-season bingeing is the norm and, as if to prove the point, after lunch we walked 2 kilometers from the restaurant to the stone hamlet of Scaria, deep in the heart of the Val d’Intelvi, in the mountains above Lake Como. I could smell the chestnuts roasting on the fire long before I reached the festival. We’d parked some distance from town as we knew the event would attract a good crowd (plus I wanted to try and walk off lunch!). Chestnut festivals – or castagnata, as it’s known – are always popular in Italy. Nothing draws crowds quite like nostalgia and chestnuts are one of those special seasonal foods that are always served with a generous dollop of the stuff.  As the aroma grew stronger I was already envisaging the open log fire, the flames towering around and through the pan, fingers and hands blackened, chestnuts hot to the touch.

We passed the church and joined the crowd in excited procession up to the playground above town. In the center of the car park three castagnoli – chestnut roasters, for want of a better translation! – were sitting in front of an open fire shaking blackened long-handled pans over the flames. Every town in Italy has a different contraption for cooking chestnuts. This was not entirely dissimilar to the domestic version. The handles had been elongated to create safe workable distance from the fire and they were hanging from chains attached to a scaffold to take the strain out of shaking. But other than that it was very much as anyone fortunate enough to have an open fire in their home would go about roasting chestnuts. 

Everywhere, people were standing, a bag of chestnuts in one hand, a cup of mulled wine in the other. It was chilly, as you’d expect in the Alps this time of the year and so the hot wine was particularly welcome. It also worked wonders with my appetite. Before long I’d finished one bag of chestnuts and was queuing for a second. After all, the season would be over soon. Better to eat them while you still can!

Chestnuts ‘alla vampa’

Castagne alla vampa

Serves 4

Preparation time: 10 minutes

Cooking time: 20 minutes

500g fresh chestnuts

50g caster sugar

100ml grappa or brandy

Make a small incision with a sharp knife on the flat side of the chestnut.  Don’t worry if you don’t have an open fire for roasting your chestnuts, they can be cooked in the oven.  Simply place them on a baking tray and roast in a preheated oven at 180ºC for about 15-20 minutes.  Give them a squeeze to see if they are cooked. If they feel soft they are done. Once cooked, peel the chestnuts and arrange in serving glasses/bowls.

Make a caramel by placing the caster sugar in a heavy-based saucepan and add a teaspoon of water.  Cook over a medium flame.  The caramel won’t take long to make so keep your eyes on the pan. When it turns a golden colour it is ready.  Pour a small amount of caramel over the chestnuts.

Finally pour a shot of your chosen alcohol, gently warmed in a saucepan, over the chestnuts and set alight!

TIP:  The caramel is very hot when you pour it over the chestnuts, so make sure your serving dishes are heat proof.