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Mutina Capitalis inTabula è anzitutto un fumetto d’avventura e una storia di amicizia.
Due improbabili Indiana Jones, il cuoco Giacomone ed il maiale Ninel, viaggiano attraverso la provincia alla scoperta dei prodotti e delle tradizioni tipiche della gastronomia del territorio. Hanno il compito di imbandire un pranzo degno di una regina. Cornice alla loro eroica impresa sono le leggende, gli aneddoti e i fatti storici che narrano la storia del grande patrimonio culturale quale la gastronomia modenese.
Dalla nascita dello zampone, alla leggenda del tortellino, passando per boschi infestati da streghe e popolati da creature mitologiche, i due amici, accompagnati da ospiti d’eccezione, giungono, come nella più classica delle fiabe, al fatidico lieto fine.
Super Zampone: Over the Top in Emilia Romagna
Emilia Romagna is a gastronome’s paradise, its culinary bounty celebrated with great fanfare through the autumn harvest season. Wine, fish, meats and cheeses–all kinds of local products have their own festivals, starting in September. One of the last festivals of the season celebrates the craft of cured meats: the Super Zampone festival, held in early December.
The zampone tradition
Made from the front trotter of a pig, zampone is a popular Italian New Year’s Eve tradition. The trotter is stuffed with a mixture of lean meats, belly and back skin and neck fat, and seasoned with cinnamon, coriander, cumin and cloves. At home, zampone is boiled and served with lentils (for good luck) or stewed white beans, and mashed potatoes.
Since 1989, members of the Association of Cured Meats Masters in Modena have celebrated their craft with the Super Zampone festival in little Castelnuovo Rangone, not far from Modena. The 25th Super Zampone festival will be held on Sunday, 8 December, 2013.
How big is big?
Hugeness, as well as flavor, is the goal: the 2012 zampone was big, at 912 kilos. The largest zampone to date weighed in at 942 kilos several years ago.
Each year, more than 20 local butchers work together to feed several thousand festival-goers. The enormous sausage is cooked in the main square inside a big stainless steelzamponiera. The preparation begins on Wednesday, and by Sunday morning, the zampone is ready.
Something for everyone
Local dignitaries are on hand, and the event is carried on regional television. There is even a Miss Super Zampone to add a bit of glitz to the proceedings!
After the mega-trotter is hoisted by crane onto a carving table, the meat is carved with much ceremony, and served with a glass of Lambrusco, another local product. The purpose-built zamponiera will be put away until next year, and the next really-big-trotter fest.
2012 Super Zampone in pictures
Honoring the ‘King of Zampone’
The 2012 festival was dedicated to the memory of Sante Bortolamasi, the founder of the annual celebration, and considered the “ambassador” for zampone outside the region.
The zampone heritage
Zampone is a very old tradition, a product created in the early 16th century. It now holds IGP certification from the European Union, protected by the Modena zampone and cotochino consortium.
On 7 December, 2013, the 3rd annual festival celebrating Zampone and Cotechino Modena IGP will be held in Modena. It will feature celebrated Chef Massimo Bottura, presenting ‘The taste told to children’, a tasting lesson for the school children of Modena.
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