Grigliata di Maiale
19 February 2010
One of the many perks of the butchering season here at Spannocchia are the resulting lunches. There is a lovely tradition in Tuscany of celebrating the process, pig and those who work to bring us our food. The activity of the first day in the transformation room is stopped for about an hour in the middle of the day to grill up ribs and chops for the whole community. Our resident fire-master and garden manager Carmen lights up the big fattoria camino around 11am (using our very own charcoal) so that it will be ready for grilling around noon. Volunteers and staff roast our potatoes and prep big bowls of radicchio to be served along side the star of the meal. Once the aromas of grilled pork and roasted rosemary reach the courtyard, one and all descend upon the kitchen to gather ’round the table, enjoy the meal and compliment our marvelous butchers and farm staff. Yum.
A presto…