The Enogastronomy

The most particular product of the rural gastronomical tradition is the so called «gren iars» (i.e.wheat burnt with stubbles after the harvest-work); the result is wholemeal used often as ingredient to make «strasc-net» («strascinati», i.e. a particular kind of «auricles», which are a particular species of the local pasta); «ppen a prusutt» (i.e. ham-shaped bread): a dark kind of bread which is veined with white colour. It’s obtained by mixing meal dough and wholemeal one and is called so, because it’s similar to ham, that is veined with lard. Typical dishes: «strasc-net d’gren iars» with meat sauce, butter-milk curd and «brasciol» (i.e. a horse-meat bundle), or with «c-m d’rep» (i.e. turnip tops), rocket, «marasciul» or with other wild greens, mushrooms, cardoons and tomatoes; fried «lambasciaun» (i.e. red bulbs); «mart-nas» (i.e. mash) of broad-bean and chicory. Sweetmeat: puffs, «scarcelle», «cartellate» with mulled wine, «mostaccioli», marzipan, «‘mbriachidd» (sweet biscuits with table wine).