“Procargius” returns to Seulo: conferences, gastronomic workshops and tastings with a fire always lit
From 8 to 17 December in the Barbagia center the second edition of the event dedicated entirely to pork
Cook and taste learning the typical recipes of Seulo. From cured meats to cheeses, passing through culurgionis and other specialties, the second edition of "Procargius", the event dedicated entirely to pork, returns to the Barbagia center from 8 to 17 December.
Conferences, experiential gastronomic workshops, with a fire always lit, for 10 days of activity to rediscover ancient meat processing techniques, in particular that of pigs raised in the wild and beyond.
«More or less the formula is that of last year - explains Fabio Puddu - However, there will be more workshops, more participation. Procargius is focused on the breeding of semi-wild pigs, a resource of our mountains before the swine fever and now it is returning to being so with several pig farms. However , in the exhibition there is also a part dedicated to other mountain jobs, especially the food and wine sector and craftsmanship. Last year's edition, despite the weather, went quite well. This year we expect more participation ."
The objective of the initiative is to promote the history, tradition and quality of wild pig farming by introducing participants to the meat and products packaged in a large showcase where they can work, cook and taste local specialities.
To heat the event for ten days there will be a large brazier always lit where visitors can also cook their meat. There will be no shortage of exhibition stands of local artisans offering their products for sale. The collateral events will be the backdrop, including concerts, music and popular dances.
The event will close with the "cuisine of centenarians", in collaboration with the chefs Maria Carta of Is Femminas and Davide Bonu of Impasto. Finally, the presentation of the research project "Epigenos@Seulo. The diet of the Microbiota".
By purchasing the entrance ticket (cost 10 euros) you enter the "Procargius" area where the experiential tour between the exhibition and tasting spaces begins. At the entrance you will be given a tablecloth with glass, plate and cutlery. The visitor will be able to compose his own snack and possibly cook the meat in the roasting area, in a large brazier in the center of the Procargius area.
(Unioneonline/D)
