“What is a pig with three eyes?”
“I don’t know, I give up.”
“A piiig.”

This was some of the odd banter that was encountered at the 2009 ‘This Little Piggy’ event and that made the day so enjoyable.  We had a delightful group of people who (bless their hearts) braved  traffic and terrible weather, drawn by the simple prospect of… well…pigging out.

Before lunch we went to see the Convento dei Lattani, placed high on the slopes of the Rocamonfina volcano overlooking the lush Volturno Valley.  With it’s beautifully frescoed cloisters and breathtaking view the visit was enjoyed by both young and old.

Lunch this year was a sublime expression of the local and traditional (see below).  Rachel Rennie of Whisky, Wine and Words read us Roald Dahl’s ‘Three Little Pigs’ from his Book of Revolting Rhymes. Pigs were praised in anecdotes, quotations and world records.

THE MENU

Vino (Wine)
Sabus (Aglianico, Piedirosso e Montepulciano) di Tenuta Spada

Antipasti (Hors D’oeuvres)
Stringata
Insalata di Rinforzo (’fortified’ salad)
Pizza rustica con porri e patate (Pastry pie with leek and potatoes)
Frittata con porri (leek omelette)
Verza e patate con stringata (cabbage, potatoes and stringata)
Pancotto con broccoli (cooked bread with broccoli-raab)
Pancotto con fagioli (cooked bread with beans)
Crema di fave con cicoria di campo (broad beans pureé with wild chickory)

Primi (First Course)
Polenta con sugo di salsicciata al finocchio selvatico (cornmeal with sausage, fennel and tomato sauce)
Ziti al sugo di tracchie (ziti with spare ribs and tomato sauce)

Secondi (Second Course)
Tracchie (spare ribs)
Maialino al forno (roast pig)

Contorno (Vegetable)
Insalata di scarola con finocchio, olive ed arance (endive salad with fennel, olives and oranges)

Dessert
Castagnole di Carnevale (the little balls covered in sugar which have no translation)
Biscotti ’sabbiati’ al burro con marmellata fatta in casa (butter cookies with home-made jams)
Arrotolati alle mele e pinoli (apple macaroons with pine nuts)

With the new year under way, what could be better than getting together around a roaring fire to savour and celebrate that most generous and succulent of animals…the rare but multipurpose BLACK CASERTAN PIG!  Building on the success of last year’s event, Savour the Sannio invites you to join us once again.

U’ puorc (as the pig is called in local dialect) is the prince of the season.  Now as in the past, this is a time of celebration for the rural farmers. A fat, healthy pig signifies an abundance of food for the whole winter, with tasty delicacies such as prosciutto, culatello, salami, capocollo, pancetta and lardo.  The saying goes “E’ una festa per tutti tranne che per il maiale” (It’s a party for everyone but the pig).

Only an hour and a half from Rome - an easy drive down the A1 motorway - Terre di Conca is run by eco-chef Berardino Lombardo.  the estate showcases his 18th century casale and restaurant set in 40 hectares of woods and organic farmland where he grows heirloom fruits and raises prized capons and his renowned Casertan black pigs.  Berardino Lombardo is credited with having single-handedly saved this authochtonous breed. In 1955 there were only 25 specimens alive and the breed was listed in the FAO World Watch List for Domestic Animal Diversity.  Today Berardino raises approximately 100 pigs a year that feast on the chestnuts and acorns in the rich, dense woods of his estate.  He makes fine cured meats, lardo secco (dry lard) and a product of his own invention, La Stringata, the result of tying together the lard, bacon and loin of pork.

DATE: Saturday, February 7th

TIME: 10am - 5pm

PRICE: Adults €50,00 euro - Children 5-12: €25,00 euro - Toddlers: FREE

PROGRAM:

10 am - Arrival at Terre di Conca and visit to the nearby Convento dei Lattani

11.30 am - Meet the chef and watch, over a glass of wine, as he prepares the traditional pork dishes at his grand vintage stove.  Tour of the estate.  Children can visit the nursery and try to catch any piglets that have run astray!

1.30 pm - Lunch - A fantastic array of antipasti, pasta, pork dishes and desserts accompanied by excellent Aglianico and Palagrello.  Throughout the meal we will read a few words in praise of pigs! (Feel free to bring a contribution or even write your own)

3.00 pm - Relax in the company of Neapolitan singer Peppe Zona or view Antonietta’s astounding collection of antique embroidery and lace in front of her majestic fireplace

5.00 pm - Arrivederci

Comments from last year:

“We had a wonderful Saturday… It was like a mini holiday far from the business of Rome.  The food was amazing, the setting spectacular and the company delightful.”

“We enjoyed the day so much…We were trying to decide on our way home what our favourite dish was and we all agreed, it was everything.  For all of us it was a memorable day.”

“We had such a nice time on Saturday.  So thoughtful of you to order the lovely weather to go with the food.”

Faith Willinger: “Berardino’s organic farm supplies the restaurant with poultry, rabbit, port, salumi and a garden of heirloom vegetables and fruits.  The menu is pure tradition, with local just-made mozzarella, sheep’s milk ricotta and polenta sauced laced with sausage, for starters…The bread is outstanding, baked in their wood-burning oven…”

Luciano Pignataro: “This is one of those rare places that should be kept jealously secret…and only for those who appreciate the state of euphoria that comes when every pleasurable sensation has been fulfilled; such is that offered by Berardino Lombardo, anthropological chef-turned-farmer -and-breeder, who with his wife antonietta, has created a breathtaking restaurant, situated amidst the ancient groves on the slopes of the extinct volcano of Roccamonfina”

MAXIMUM 30 PEOPLE

For more information or to reserve your place contact

Barbara Goldfield barbaragoldfield@savourthesannio.com (tel. 0823-953663 or 347-1416866) or

Rachel Rennie rachel@whiskywineandwords.com (tel. 06-5741377 or 380-4323611)

DIRECTIONS BY CAR TO TERRE DI CONCA FROM ROME

1. Take the A1 Highway south (towards Naples)

2. Exit at San Vittore

3. Follow the signs for Mignano Montelungo (after 2km circa you will reach a large intersection with a stoplight where you will turn right.  This is the Casilina)

4. Follow the Casilina for 8.5 km and

5. Take a right turn into Mignano Montelungo.  Cross the railroad, go through Mignano and follow the signs for Conca della Campania (or Conca), for another 8.5 kms.

The gate for Terre di Conca is on the left directly after passing the sign indication for the Parco Regionale di Roccamonfina, but before reaching Frazione Piantoli.

DIRECTIONS BY CAR TO TERRE DI CONCA FROM NAPLES

1. Take the AI Mortorway north.

2. Exit at Caianello

3. Follow signs for the Casilina (SS6), Cassino and ultimately for Mignano Montelungo (app. 18km)

ATTENTION FOR THOSE WITH SATELLITE NAVIGATORS.  Once on the Casilina your sat nav will tell you to exit at ‘Conca’ before reaching Mignano Montelungo.  This is the quickest way to Terre di Conca and will save you about 15 minutes, but will take you over tiny farm roads.  If you’re feeling adventerous, follow these directions.  Otherwise continue as follows:

4. Take a right turn into Mignano Montelungo.  Cross the railroad, go through Mignano and follow the signs for Conca della Campania (or Conca), for another 8.5 kms.

The gate for Terre di Conca is on the left directly after passing the sign indication for the Parco Regionale di Roccamonfina, but before reaching Frazione Piantoli.

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Benvenuti nel nuovo anno, e nelle migliori tradizioni di campagna questo significa… il maiale nuovo!

Confortati dal successo dello scorso anno, Savour the Sannio vi invita a riunirvi davanti ad un caminetto per gustare le migliori preparazioni e piatti ricavati da questo principe della stagione: “U Puorco” , il pregiato Nero Casertano. Tradizionalmente un’occasione di festa per tutti, tranne per il porcello.

Ad un’ora e mezza a Sud di Roma, facilmente collegato con l’autostrada A1 si trova l’agriturismo Terre di Conca con il suo casale del XVIII secolo in tipico tufo collocato in 40 ettari di olivi, castagni, querce e colture biologiche.

Al padrone di casa, chef Berardino Lombardo, viene riconosciuto insieme a pochi altri di aver conservato questa rustica razza autoctona. Nel 1955 contandone solo 25 esemplari, i rapporti della FAO lo consideravano in estinzione. Oggi Berardino ne alleva circa 100 all’anno, producendo prosciutti, lardo, una varietà di succulenti insaccati ed una specialità di sua invenzione, la Stringata. Ricavata dall’intero dorso del maiale, ripiegata a libro e stagionata legata con spago (la stringa da cui il nome), comprende la lonza, il lardo e la pancetta in una gustosissima combinazione.

DATA: Sabato 7 Febbraio

ORARIO: Dalle 10.00 alle 17.00

PREZZI: Adulti: € 50,00 - Bambini anni 5-12: € 25,00 - Meno di 5 anni: Gratuito

PROGRAMMA:

10.00 Arrivo a Terre di Conca

Visita al vicino Convento dei Lattani

11.30 - Incontro con lo chef; con un aperitivo si potrà osservare la preparazione del pranzo intorno alla grande cucina. Visita dell’Azienda e possibilità per i bambini di inseguire eventuali fuggitivi dal recinto dei maialini.

13.30 - Pranzo: una ricchissima varietà di antipasti, primi, piatti forti basati sul suino, e dolci; il tutto accompagnato dai notevoli Aglianico e Pallagrello della zona. Commenteremo i piatti leggendo alcune composizioni sul maiale, e vi invitiamo a contribuire liberamente anche con testi vostri. Le ricette non sono annunciate in anticipo essendo legate alla disponibilità di verdure ed erbe varie sulla terra, ma di solito non manca la Mela Annurca, altra autoctona bontà.

15.00 - Relax in compagnia di Peppe Zona e le sue canzoni dal vivo o ammirando la magnifica collezione di ricami e merletti di Antonietta Rotondo la nostra gentile padrona di casa, godendosi il grandioso caminetto.

17.00 - Arrivederci

Alcuni commenti dai nostri ospiti lo scorso anno:

“Ci siamo veramente goduti la giornata. Durante il ritorno cercavamo di scegliere quale piatto fosse stato il favorito e d’accordo abbiamo deciso: tutti! Per tutti noi è stata una giornata veramente memorabile”.

“E’ stato un sabato meraviglioso. Grazie per averlo organizzato. Come una mini vacanza dalla routine di Roma. Il mangiare è stato incredibile, il luogo spettacolare e la compagnia gradevolissima”.

“Sabato abbiamo trascorso una bellissima giornata. Avete avuto una buona idea ad ordinare anche il bel tempo per accompagnare il buon cibo”.

Alcuni esperti di cibo hanno detto di Berardino Lombardo:

Luciana Squadrilli (Gambero Rosso):

“… Da lì alcuni dei “tesori” che produce – come quel vero e proprio monumento al maiale che è la stringata…”

Faith Willinger:

“Dalla sua fattoria biologica Berardino fornisce al ristorante pollame, maiale, salumi ed un vero giardino di erbe e frutta. Il menù è pura tradizione con la mozzarella appena fatta localmente, ricotta di capra e polenta al sugo di salsiccia per cominciare”…” Il pane è notevole, cotto nel loro forno a legna”…” C’è il pecorino maturato in barrique, il caciocavallo stagionato 6, 12, o 18 mesi, le crostate di varietà antiche di frutta, i conventuali (biscotti al burro con l’uvetta passita), e gli scauratielli fritti al miele e scorza d’arancia”

Luciano Pignataro;

“…vi regalo una di quelle schede da tenere segrete e non rivelare a nessuno, se non agli amici capaci di raggiungere il giusto equilibrio psicopapilloso. Come quello realizzato nel cuore di Berardino Lombardo che da chef antropologo è diventato agricoltore e allevatore: con la moglie Antonietta ha realizzato questo agriturismo mozzafiato tra i castagneti del vulcano spento di Rocccamonfina…”

Massimo partecipanti: 30 adulti

Per maggiori informazioni o per prenotare contattare

Barbara Goldfield barbaragoldfield@savourthesannio.com tel 0823.953663 cel. 347.1416866 or

Rachel Rennie rachel@whiskywineandwords.com tel. 06.5741377 or 3804323611

Indicazioni:

Da Nord A1 direzione Napoli, uscire a San Vittore e seguire indicazioni per Mignano Montelungo, verso la SS 6 Casilina da imboccare verso Sud. Dopo circa 8,5 Km, si volta a destra, indicazione Mignano, e si attraversa la ferrovia ed il paese seguendo indicazione per Conca della Campania ( o Conca), per altri 8 Km circa. Terre di Conca è sulla sinistra subito dopo aver passato sulla destra il segnale del Parco Regionale di Roccamonfina, e subito prima di entrare nella frazione Piàntoli.

Da Sud A1 direzione Roma, uscire a Caianello e raggiungere la SS 6 Casilina da imboccare verso Nord. Dopo circa 8 Km bivio a sinistra verso Conca della Campania. Superata Conca e subito dopo frazione Piantoli a destra c’è l’agriturismo.

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Savour the Sannio is happy to announce the inauguration of a new regional park in the Sannio: Il Parco Regionale di Roccamonfina. The area of the park is delimited by the sloping hills of the extinct volcano of Roccamonfina and incorporates the towns of Sessa Aurunca, Teano, Conca della Campania, Galluccio, Tora, Piccilli, Marzano Appio and Roccamonfina itself. The park highlights a little-known treasure trove of nature, history, art, culture, agriculture and culinary traditions.

The park’s president Raffaele Aveta writes, “This is a first step towards giving the territory of Roccamonfina the visibility it deserves. Visitors from all over the world are invited to embark on a journey through our medieval towns and hamlets, our soaring chestnut groves and the collective memories of our people as well as to taste the extraordinary food and wines that are typical to this territory. This is the best way to safeguard the fertile yet fragile ecosystem of this volcano”

The next step will be the establishment of a farmer’s market where people can come on weekends to buy the local varieties of fruits and vegetables directly from the producers. This initiative is hosted by Eco-chef Berardino Lombardo on his beautiful estate of Terre di Conca. “In an age of globalization and massification, it is important for both consumers and producers to have a place where the unique heirloom varietes that are indigenous to this area can be seen, tasted…and saved from extinction. “

ferragosto m 1. (il 15 agosto) August holiday, Feast of the Assumption, August ‘Bank Holiday’ 2. (periodo) August holidays pl. August holiday period.

The days preceeding and following Ferragosto are the longest and hottest of the year and mark a ritual moment of italian idleness. August 15th represents the acme of physical and psychological wellbeing: you’re feeling good because you’ve left behind work and worries, yet ahead there’s still more holiday to savour. Anxieties are put aside and all attention is brought to bear on this moment of pure stress-free laziness. In Campania this means big family get togethers with food, wine and song and I have rarely seen people have such a good time.

This year Federico and I were on the opposite side of the idleness spectrum as we were helping cater the big Ferragosto buffet lunch for 100 people at Terre di Conca. The day was crowned with beautiful weather and people began arriving as early as 10 am in order to take advantage of the sun and swimming pool. Toddlers were playing with the cats who were in turn getting in the way of the chefs. Friarielli, portulaca and zucchini flowers were being brought in from the fields and the batter for the deep-fried pizzelle was rising. Federico and Peppino (the singer) were setting up the sound system.

Hunger struck at one o’clock and the buffet began. There was a brief moment of tension as everyone surged toward the buffet table, but this group of old customers knew that Berardino served more food than anyone could possibly eat so the atmosphere was easy going and everyone actually lined up like Brits at a taxi stand! First came the fried antipasti: pizzelle (puffed salted pastry filled with tomatoe sauce and basilico), zucchini flowers, portulaca (a green weed) and friarelli (small green peppers). People ate, drank and relaxed while listening to Peppino sing nostalgic songs by Fred Bongusto and Andriano Celentano, accompanied by tasteful recorded arrangements.

Then came the fresh, oven-baked pasta made with tomatoes, eggplant and hard-boiled eggs. A few teenagers returned to the pool to top up their tans and Peppino shifted gear to more rythmic pieces. Husbands and wives, grandfathers and grandaughters, mothers and friends began dancing, embraced in each others sense of belonging. By the time the roasted meats arrived people were ready for more food and wine. Desserts were served at around four pm followed by cold watermelon, chilled prosecco and provolone cheese. Peppino took out his guitar and sang the classic neapolitan songs: Mare Chiaro, Turna a Surriento, U Sarracino…

With work over, the staff started to enjoy themselves with a bit of wine or beer and accompanied Peppino, singing off-key into the microphone. The evening came to an end when Berardino carried his assistant over his shoulder like a sack of potatoes and jumped into the pool.

There may be many problems facing this country but, grazie a Dio, Italians still know how to seize the moment. Carpe Diem.

(Thank you Dorothy for two of the pictures!)