Remember a few weeks back when I posted about Savour the Sannio’s Black Pig Event? Well it went off this past weekend. And despite ugly weather at Terre di Conca, we enjoyed ourselves immensely. The restored casale is gorgeous. Thick stone rooms are warmed with decadent textiles and delicate accessories. The enormous fireplace was kept roaring by guests who stepped up to stoke the fire and fan the flames. The guest list was varied, a few Americans, Brits, and Italians, but all were interesting, warm and friendly. I would happily spend another afternoon with them.

Federico headed up a caravan to the Convento dei Lattani where we were able to walk under vaulted ceilings depicting various saints and their martyrdom. It was absolutely lovely.

Back at Terre di Conca Chef Beradino had been very busy. His antipasti menu alone included his famous la stringata and 7 other dishes! (They were; Insalata di Rinforzo (’fortified’ salad), Pizza rustica con porri e patate (Pastry pie with leek and potatoes), Frittata con porri (leek omelet), Verza e patate con stringata (cabbage, potatoes and stringata), Pancotto con broccoli (cooked bread with broccoli-raab), Pancotto con fagioli (cooked bread with beans), and Crema di fave con cicoria di campo (broad beans pureé with wild chicory).) Our table was quite smitten with the broccoli-raab.

But let us not forget what we came for, some pig eating! And for this Chef Beradino dished up Tracchie (spare ribs) and Maialino al forno (roasted pig). I think we were all members of the clean plate club after this!

Thank you Barbara and Federico (and Sabra) for hosting this fun event. I look forward to planning more adventures with Savour the Sannio in the coming weeks .(Buffalo mozzarella tours, wine tastings, ceramic towns, silk communes, oh the options are endless!)

To view my flickr photo set, click here.