Source: PK COMMUNICATION press office
From 28th November to 21st January eleven unmissable events in the Treviso area.
From the world championship at Caneva dei Biasio to the award given to Farinetti, passing through the dinner of the “martondee” and the visit to the breeding farm where the pigs
fatten among music and showers. Here is the complete programme, organised by the Ingorda Confraternita del Museto
A visit to the king of the museto
An opportunity to visit the breeding farm of Pierluigi De Meneghi, the pig breeder who won the 2020 edition of the Museto Competition, who rose to the headlines for his particular way of
breeding: music, shower and a great respect for animal welfare. This will be followed by a tasting of Pierluigi’s specialities. Reservations: 346 3090181
Save a pig in memory: the Nero Friulano.
In the collective imagination the pig is pink, fat and stocky: but the Italian pig tradition is very varied and linked to the presence of many indigenous breeds, which some bold breeders are trying
to recover from oblivion and homogenisation.
Together with the acrobatic Giancarlo Saran, Gianluigi D’Orlandi, former mayor of Fagagna, who has been working for years on a project to recover the Nero Friulano pig,
Renato Molinaro, co-owner of the family ham factory in Ragogna and Elia Tomai, author of several articles on the history of the Fagagna black pig, will talk about this.
The evening will end with a tasting of an absolute masterpiece of pork butchery: the black Friulian pig bone neck.
Bread-making course with Maser oil tasting
What are the secrets of making good, perfectly leavened, fragrant and wholesome bread? Which are the best flours to use and with what care? All this will be revealed to us and we will learn with
“our hands in the dough” how to make good bread. We will do this in the Callegari oil mill, which has won several awards in numerous competitions in the area and is hosting the event. In a
warm and hospitable location at the foot of the Asolo hills, we will also breathe in the passion for olive cultivation and the production of high quality extra virgin olive oil.
The afternoon will begin with a visit to the Nome di Maria Church, a small jewel at the foot of the Asolo hills. Reservations: 346 3090181
Gala dinner – presentation of Suin Generis Award to Oscar Farinetti
The gala dinner and the presentation of the Suin Generis Award, central events of the festival, will be hosted this year in the prestigious setting of Villa Dolfin, home of the Istituto
Alberghiero Maffioli.
Receiving the Suin Generis Award will be Oscar Farinetti, the volcanic and visionary Italian entrepreneur, creator of Eataly, the most famous chain of Italian food and wine products in the world.
For the occasion he will present his latest literary work, the autobiography “Never Quiet”.
Giancarlo Saran will interview him.
Moreover, thanks to the culinary skills of the teachers and students of the Hotelier Institute of Castelfranco, we will be able to taste traditional dishes, obviously based on the irreplaceable
ingredient: pork, accompanied by the typical agricultural products of our territory. We will spoil our palate, rediscovering the traditional flavours that many envy us. Reservations: 346 3090181
Martondea or Martondela? A pig derby to be enjoyed
They are distant relatives, yet they know each other little. Martondea is a processing of humble pork offal widespread in the central Veneto area, of which Castelfranco, in some ways, is one of the
permanent centres of gravity, thanks to the historic commitment of the Mion family and their patriarch, Mr Dilario. Martondela is the fruit of the traditions of Val di Non, in Trentino. A
different method of processing and refining, which then translates to the plate in different ways. Its witnesses are the Corrà family, enlightened butchers with a long tradition. An
unprecedented duel, armed with fork and palate, all to be discovered.
Pig killing: an ancient secular liturgy.
Once upon a time in our countryside, the pig was considered a real pantry because, as we all know, “you can’t throw anything away from a pig” and it represented a source of fat and protein that
could be used all year round. The peasants consumed mostly vegetables, while meat was a festive occasion that had to be eaten exclusively on feast days. For this reason, processing the pig was a
real ritual, which only a few expert pork butchers knew how to do. We will witness the processing of five quarters of pork by the expert hands of Claudio Reginato, who won the prize for
the best soppressa veneta at the last edition of Caseus in Piazzola sul Brenta.
Roots with lard and surroundings
At Jodo, a well-known osteria-restaurant in Maser, we can delight the palate with two “poor” products of our countryside, but which our grandparents knew how to skilfully combine to bring out the
best flavour of both: the bitter taste of field radicchio, tamed by the sweetness of lard. But Chef Marco Bonotto‘s imagination will offer much more during the course of the evening, a
complete and special menu to celebrate the voluptuousness of pork.
The Grappa Biosphere, a uniqueness to be protected, an opportunity to be seized
Recently, Monte Grappa (with its surrounding area of 25 municipalities) was proclaimed a Biosphere Reserve by Unesco, the first in the Veneto Region and twentieth nationally. A MAB Biosphere
Reserve means preserving and enhancing the interaction between man and the environment, with a considerable return on various levels, including economic ones, linked to tourism, and the promotion
of food products. Mara Manente, for years Director of CISET, the International Centre for the Study of Economics and Tourism, a joint venture between the Veneto Region and Ca’ Foscari
University of Venice, and Giancarlo Saran, an expert in the field and an Academic of Italian Cuisine, will discuss the issue.
Horseradish competition
The horseradish gala is a refined culinary competition proposed by the owners of the Al Molino bar in Biadene, which over the years has given notoriety to a vegetable few people know,
horseradish, known as cren. With a pungent flavour, a strong smell and a very spicy taste, horseradish is obtained by processing a root, which goes well with meat dishes such as our beloved
museto. As well as the combination of the two foods, the museto and horseradish brotherhoods have joined forces to promote two traditional products. May the best horseradish win!
Museto Festival – World Museto Championship
Porcomondo! concludes with the supreme celebration of Riese Pio X‘s best-known pork gastronomic product, the museto.
Finally, after a year’s forced stop, the Musetto Festival returns and aims high, organising nothing less than the 1st World Museto Championship, which will see the best pork butchers compete,
assessed by the expert taste buds of the representatives of the Ingorda Confraternita del Museto and the technical jury.
The winner of this triglyceric competition will be awarded during the Museto Festival at the Caneva dei Biasio, the Confraternity’s historic headquarters.
The absolute protagonist will be the museto, accompanied by traditional side dishes, local wines, music and explosive entertainment. Miss out? Bad idea!
The salami challenge
It’s a deep-rooted tradition that for over twenty years now sees the Locanda alla Speranza witness to an ancient domestic processing of pork, processing increasingly at risk of extinction due to
both restrictive regulations and the change of living scenarios in our countryside, with fewer and fewer rustic suitable for the ritual of the sacrifice of the divine pig. There is only one rule:
family reared pigs and their subsequent processing. A testimony of norcine resistance with a strong appeal in a vast reference area. For years, Firmino Miotti, a well-known Breganze
winemaker (his Torcolato wines, such as the historic Gruajo or Pedevendo), was the winner, butcher by passion.
