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The "typical" dishes of Lomellina, land of water and long rise growing, they have
their roots into the peasant tradition. It is a "simple" cuisine where between the
first dishes the main recipes are rise, polenta and corn. "Risotto" with eye's bean,
with the "frog" and "salsiccia", they are not so elaborated speciality, but tasty and
natural. The "damp " climate of this land, conditioned for centuries the salami
production, as it doesn't help the maturing, but this handicap generated different
speciality, like "the little salami in fat" (a delicate mixture of pork meat, sweet and
soft palatable) it is covered by the pork fat and maturated in a little boxes in
earthenware, in order to have the most natural preservation.
The goose salami is perhaps the most known and appreciated product, so that in
Mortara (principal centre of the production of this delicious salami) is organised in
the last week of September the "Goose salami sagra " (see events in Lomellina).
The goose and " the mute duck", the first roasted and the second in the stewpan,
with " new turnip" with "cabbage" and "salmė" are between the lomellina second
dishes more known and appreciated.
The frog, protected specie now (it is possible to catch one in our rise growing just
in determined period of the year, and in a limited number), fried or in "guazzetto"
it is really delicious.
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