Un incontro porrettano I was at the launch of a book! What unusual here in Porretta, where I lead a monastic life, I would say (apart from invitations to dinner or have friends who live around here are on vacation).
The monastic life is also extended to food (again, excluding these invitations ...) so it is obvious that we become sensitive to certain provocations, indeed, to certain calls. Because it was an invitation by the author, known in that fantasy world that is chaotic and absolutely Facebook. And of course the book is food indeed, is the noble animal from which that food comes from: His Majesty the Pig!
It 's a semi-serious digression on the pig, its origins, its uses, culinary and otherwise.
In Emilia, the area of \u200b\u200bthe Tropic of Porco, but not only, also in many Italian regions, but also in many other countries in the world, the pork is a delicious food, cooked in many ways with many different spices, stuffed , preserved, stewed, boiled, sautéed, roasted. The pig is used throughout, do not throw anything away, what you do not eat it turns into everyday objects, see for example the brush bristles with which they are valuable, or, as my brother said, the tail which they make a corkscrew ...
The tradition of preserving meat with salt del maiale sembra risalire addirittura ai Sumeri, e quindi è antichissima. Nel libro, oltre a notizie storiche, ci sono anche detti, leggende, modi di dire, ma anche ricette.
E allora, appassionata collezionista di libri che riguardano la cucina e il cibo, potevo non udire il richiamo? Anzi, il grugnito!
A proposito, dimenticavo, l'autore è Gabriele Cremonini, che insieme a Giovanni Tamburini, storico salumiere bolognese, ha scritto questo libro davvero delizioso: Maiali si nasce salami si diventa.
A proposito, dopo la presentazione, ovviamente, c'è stata la degustazione, molto, molto interessante...
