On 6 January 2011 on Pettorano Gizio (AQ) back the traditional Festival of polenta. Abruzzi fixture for gourmets and tourists who attend at this time the nearby ski slopes.
With Polenta Feast of the Pro Loco beyond mere folklore, will recreate the atmosphere of a time waking up the memories of a simple life , free of pomp and wealth, but full of solidarity and full of human values \u200b\u200btoday perduti.Quest 'years includes many new features: in addition to the distribution of mangy polenta dishes will be presented with a few new main course consisting of equally interesting to the palate of buongustai.Inoltre, given the current economic crisis has lowered the price of "normal" cost of plate and the proceeds will be donated to humanitarian projects or concerns regarding the purpose and solidarietà.Un combination that was started a few year ago and is one of the primary goals of the many registered members of the Pro Loco Pettorano.Giova underline the great organizational effort and the personal contribution of more than 50 volunteers, men and women.
The festival, organized by Pro Loco Pettorano, reached its 49th edition 1961/2012. Half a century has gone by since the day a group of people decided to create the Pro Loco of initiatives through the rediscovery and revival of cultural values \u200b\u200band traditions of our country,
those unfamiliar with the our coal, our history tied to 'emigration, our traditions, our customs, our polenta, forms of expression of a cultural identity that should not be wasted.
The first Festival of Polenta was held December 30, 1962 is the event Most significantly, the highest expression of this activity came nearly 50 years of history, 50 years of almost uninterrupted repetition of a cultural and food became very important for the promotion of the country through its history.
With the Pro Loco Festival intends to continue its work of rediscovery and revival of cultural values \u200b\u200band traditions of our country.
They remember the days when men were forced to leave their homes and families to "go for the coals," the craft "was in fact the most common charcoal in Our country is one of the few sources of sotentamento for families.
During these periods of hard work, the main meal, if not the only one, was represented by polenta, a dish based exclusively on cornmeal.
Its preparation requires considerable time, physical labor and a special technique: the dough, which you should not do to stick to the walls of the boiler, must achieve a degree of consistency permits before being overturned on the table and then cut into slices with a wire.
The individual are placed back into the cauldron still warm to form layers.
This dish genuine, then the charcoal consumed especially without seasoning, and today made it even more palatable: each layer of polenta is served with local olive oil , bacon, pork and cheese. All this, before being consumed, is put back for a few minutes on the fire to warm up the whole.
Because of the special physical work and commitment required, the preparation of this type of polenta is almost always the exclusive responsibility of man. It is therefore necessary that new generations will learn the techniques and are especially willing to learn the difficult art of polentari that this tradition does not fade over time: it is not therefore a mere gastronomic but lived mainly a matter of local culture.
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