It's December and time for Polenta di Neccio ed Ossi di Maiale
1/11/2013

It's December and time for Polenta di Neccio ed Ossi di Maiale

There is snow on the ground and more forecast so what about some serious food to keep all those thoughts of a freezing winter at bay? What could be better than that classic dish for this time of year; Polenta di Neccio and Ossi di Maiale – Polenta made from sweet chestnut flour
and pig bones

Chestnuts – When this area was hit by famine, it was the food
ingredient
that kept many people alive. Dried chestnuts ground into
flour
is still known in Garfagnana as “the poor man's flour”.   

One of the most delicious dishes that can be found during the winter months in Barga is polenta di neccio – polenta made with chestnut flour often accompanied by ossi di maiale pork bones.

It has to be said that it is not a pretty looking dish but the combination of highly salted bones and sweet chestnut is something to be savoured.

Added to that as a kind of side dish is the omelette with pork sausage.

Source: giornaledibarganews