On Wednesday, Luciana at the farm invited us to join the family at lunch-time for their annual meal of chestnut polenta - it was kind of them to think of us ...
Despite the unfamiliar taste and texture, we enjoyed our meal of the polenta and "ossi di maiale" - "pig bones" (boiled pork) and their company. This chestnut polenta - with or without meat - was an absolute mainstay in the Garfagnana in the past - especially during the hard times of World War II.
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| We've had very little snow, but a little fell on Tuesday night, so I managed this photo taken on the path down to Barga - a bit chilly for a palm ... |
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| Luciano stirs the mixture with a big "spurtle" ... |
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| ... and pours it out onto a big board in preparation for cutting up |
The pouring onto the board looks like one of those many cooking manoeuveres that can so easily go wrong. How fantastic to be part of the tradition.
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