Double appointment with the most authentic and genuine mountain gastronomic tradition dSunday 21 November in Sutrio, icharming village in Carnia, at the foot of Mount Zoncolan, for a feast of taste with malga cheeses and ancient mountain flours, two products of excellence from the pristine mountains of Friuli-Venezia Giulia.
Usually scheduled on two different dates this year Formandi – Flavors and cheeses of mountain and Flor-Mulini flours, flours and delicacies from Carnia – organized in collaboration between the Pro Loco of Sutrio, the Alto But Cheese Factory and the Malghesi della Carnia and Val Canale Cooperative – will be held on the same day, transforming Sutrio into a veritable laboratory of traditional flavors en plein air.
In Carnia, despite the unfavorable climatic conditions, they have always been cultivated since the Middle Ages wheat, barley, buckwheat (pajan), rye and, from the mid-1700s, maize, which ended up supplanting all other cereals. To grind them, the watercourses were dotted with small mills, some of which are still functioning today. In recent times, some farmers have with passion and commitment revived old cereals with forgotten flavours, which the event will reveal. In the characteristic streets and squares of the historic centre, eight villages in Carnia will compete in the preparation of ancient traditional dishes which have flour as the protagonist: for some, tasting them will be a return to the past, capable of reawakening old memories, for others (especially young people) it will be an absolute and tasty novelty. To accompany them, the precious ones beers from four craft breweries of Friuli-Venezia Giulia (Bondai of Sutrio, Casamatta of Enemonzo, Dimont of Cedarchis, Villa Chiarzis of Nespoledo di Lestizza).
Among the dishes, Cercivento will propose the Antipast das Stries (whose name refers to the legend, also sung by Carducci, which tells of the secret meetings on the “Pian delle Streghe” on Monte Tenchia between local and Nordic witches) based on polenta rustiche cul muset (cotechino), Sial black bread with the “Varhackara” (typical pesto of Timau, mainly composed of white lard, speck, smoked bacon and some small secrets of the producer spread on a slice of rye bread), Bread of forment dûr flour cunt'une argjel fetute (durum wheat bread with a slice of lard). Among the very special flavors to try there will be, among others, the Meste Cuinciade, Spoon dumpling made with milk and a mixture of flours, seasoned with melted butter, smoked ricotta and accompanied by a slice of salami (Sutrio), the Gnocs of Cjistinies, chestnut gnocchi (Ligosullo), i Blecs cul Cjavrul, maltagliati with venison sauce (Ovaro) and the very traditional Toc in Braido (soft polenta with a sauce from Forni Avoltri) and Polente, Muset and Caput, polenta taragna, cotechino and cappucci carnici (Cabia).
For the occasion, Mulin Di Croce in Cercivento will open its doors to the public for free visits.
Other tasty protagonists of the day will be the Friulian mountain pasture cheeses for tasting and for sale in the town hall square. 20 huts of Carnia, of the Canal del Ferro-Val Canale and of the Pordenone area are presented together to make known the quality of their products and tell the general public about their commitment to protect the mountains and traditional activities.
In the afternoon, at 16.00, aunusual Malga cheese auction (Green Pass necessary), which will give the opportunity to win particularly valuable and usually unobtainable wheels.
Aimed mainly at insiders (restaurants, agritourism, cheese and food shops) interested in buying the products of the 2021 monticazione already partly unobtainable or special sizes, the auction will also be open to the public, who will be able to assist and buy, if desired, the shapes. At 17.30, before the close of the auction, a Show Cooking with tasting is scheduled.
For information: Pro Loco Sutrio – Tel: 0433778921 – www.prolocosutrio.com – prolocosutrio@libero.it – https://facebook.com/proloco.sutrio/
