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.