Sagra del Collo d'Ocio

Sagra del Collo d'ocio


Sagra del Collo d'Ocio


Marciano della Chiana




Municipality of Marciano della Chiana Piazza Fanfulla, 4 / c - Marciano tel. 0575/8408211, Martina Bennati e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. , web site:

Description of the Festival

Il Collo d'Ocio stuffed is a traditional dish of Arezzo farm cooking, linked to the period of the beating and to the great celebrations. The ocio was an animal that, thanks to the considerable size, was able to feed a greater number of people on these occasions, also considering that at this time of the year there was little of the pig killed in January. The beating of the grain required great expenditure of energy and men had to eat frequently and very energetic foods. If it was finished by morning, the real lunch would arrive: in the farmyard, under the oak or mulberry tree. The housewife began the course with the soup, almost always made with the meat broth of stuffed ocio necks. Followed the roast duck or ocio (goose) stew. The soup with the stuffed necks was always the advance of the following lunch. In an economy where all parts of the animal were used, it represented an excellent principle: the animal itself would come later.

FILLED OCTLE COLLECTION: Ingredients: ocy neck, breadcrumbs (one cup and more); 1oz of parmesan; one or two cloves of garlic; a large handful of parsley; 3 ounces of minced meat; crumbs soaked in milk; two eggs; salt and pepper; nutmeg; some leaves of persia. Today we add a little 'ground to give flavor, while once were joined only the livers, an indispensable ingredient in the recipe. The necks are separated from the animal, chopped (the cacchioni are the growing feathers or the bases of the feathers) on the flame, emptied of the bone and washed. Mix all the ingredients and proceed to fill the neck trying not to stuff it too much or the filling, which during cooking will increase in volume, will split the skin of the neck. It closes by sewing the final part with a needle and thread and then cooking, without first forgetting to pierce the skin of the neck here and there to prevent it from bursting. It is boiled until cooked and served cold with a round of oil.


Attention: the dates indicated may vary. We therefore invite readers to inquire by contacting the organizers of the various events to find out in which days the edition of the current year will be held

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