From Saturday 29 to Tuesday, November 1, 2016 in San Lorenzo in Banale will party with the traditional Festival of Ciuìga. A greedy appointment to celebrate this ancient and characteristic sausage made with pork and turnips between performances, food stalls, concerts, tastings and themed menus offered by restaurants of the village, where the bride ciuìga other typical Trentino products with pairings never seen before. Now become a Slow Food Presidium, the ciuìga comes from a farming history of poverty and survival of mountain, in the second half of 800. Produced only in this village it is indeed a masterpiece of ancient history and butchery, as often happens, the legacy of peasant wisdom, to overcome poverty and scarcity of raw materials, retrieves, adds and mixes raw materials "poor", creating a taste final unique and rare. Consisting of pork and turnips, the product from 800 to today has had its own evolution. The salami was then born from the scraps of pork (head, heart and lungs) in a proportion of about 20%. The rest were chopped cooked turnips. To give color was added to the pig's blood, but also garlic and black pepper to make the spicy taste, unique and unmistakable. Turnips were cultivated after the threshing of wheat and ripened in the autumn. That's why the ciuìga was traditionally produced and smoked at the beginning of winter, when the calendar predicted the harvest but also the killing of the pig and the processing of precisely insaccati.La tradition, the sausage, after smoking, it closed assuming a form strange, almost like a pine cone. And just ciuìga is called the pine cone in the local dialect. Today the recovery of tradition passes through a finishing of the product, reversing the proportions between meat and turnips: 70% of pork meat choice and 30% of turnips. 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. During the event you can taste and also buy the products: Azienda Agricola Fontanèl, Molino Pellegrini, Salumificio Parisi Bakery Zambanini and Fragrant Temptations. Hours: Saturday from 15 to 10 to 21Domenica 21Lunedì from 10 to 21Martedì from 10 to 18 For info, contact the Apt Comano-Brenta Dolomites to the number 0465 702626 or write to info@visitacomano.it.