For the bridge of November, a taste of escape and flavors at the foot of the Brenta Dolomites in Trentino, in a charming village and "out of time", not coincidentally belonged to the "most beautiful villages in Italy" from 30-31 October and November 1, 2015 in San Lorenzo in Banale back the Festival of Ciuìga, with a three-day tasting, market of the Slow Food taste, street performances, thematic menus, food stalls, ancient crafts, music ... and, new 2015 product exclusively on the plateau of Banale, and particularly in San Lorenzo, the ciuìga is a masterpiece of pork products of ancient history and, as often happens, the legacy of peasant wisdom, to overcome poverty and scarcity of raw materials, retrieves, and adds mixes raw materials "poor", creating a unique final taste and rare. Consisting of pork and turnips, Slow Food is now and this year, will see the ancient characteristic "volt" (the stone hallways that support the whole house, a typical rural architectural element of the valley) of San Lorenzo in Banale, celebrate the product-symbol of the area Comano Dolomiti di Brenta, between samplings, tastings, typical of restaurant menus, food stands, music and street entertainment. An opportunity that mixes the pleasure of flavors with the patrol, because it is really a must for a walk in the village. The program is very intense: the goodies the gala dinner with the chef starry Diego Rigotti, at a charming location of the territory and the Good Food Market and the beautiful country with garrisons slow food of the most beautiful villages in Italy. And then the taste walks, theater performances, entertainment for children, including, new in 2015, workshops to learn how to make bread with ciuiga. The ciuìga can be eaten immediately after the smoking process, while it is still fresh. Its preparation is very simple: boil in water for about 15/20 minutes after pitted. According to local tradition is cooked ciuìga combined with boiled potatoes (preferably cooked in their skins) and chicory very finely chopped. Another possible combination is with the mashed potatoes and capusi (cabbage) cut very thin. The most traditional is the combination with sauerkraut, stewed lentils (with bacon, tomato and bay leaf) and the mashed potatoes or polenta. If consumed after 10/15 days of curing, it can also be enjoyed raw. In this case it is excellent in combination with lightly toasted and buttered bread slices. Other recipes: ciuìga in brioche dough nut bread (appetizer), smacafam Brenta to ciuìga, en Gnoc na potato to ciuìga, polenta with coveted peverada of ciuìga.