Art and culture

Carnival dinner

May 7, 2011

The last week of the Carnival, from thursday to Mardi Gras, is a wonderful opportunity for dinners and “ribòte” (small parties among friends with… lots of food). And January and February, being the months of the Carnival, are also named the pork months.

In winter porks have to be killed and prepared as salami and sausage; but the offal have to be eaten immediately, since they cannot be preserved. Many traditional dishes are made with offal, and they’re truly unforgettable: the frisse, the orion (ears and tail), batsoà. For this sina ‘d Carvé, this Carnival dinner, I have tried to put the two traditions together: the killing of the pork and the Carnival.

In this menu there are no sausages, although they’re the main ingredient of some of the most typical dishes. Sausages were also used to tie up those who were found working on the last day of Carnival, or the turkey, hung alive on the luges’ way and killed by the luges, passing on its neck and tearing it away. Or the salam ‘d le cone (salami made of pork rind), a delicious salami that you can still find in local shops.

The menu I am proposing is made of very tasty dishes, though quite heavy and fat, like the appetizers: frisse and batsoà, followed by a cup of veal or chicken stock. Then the agnolotti al sugo d’arrosto, a typical Carnival dish; they’re followed by the pork roast with milk decorated with apple fritters. Then a good zuppa inglese and the busìe (“bugie”, lies) at the end. And finally, fruits in bornia – that’s to say in syrup.