Sagra della Nana

Name

Sagra della Nana

Montagnano

Date

3rd ^and 4th week of September

contact

Committee of the Nana di Montagnano Festival Via del Monacato, 17 - Montagnano. Andrea Dinori tel. 338/2660850 e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Description of the Festival

The Committee for the Villagers of Montagnano was established in 1972 with the aim of animating the community, creating moments of aggregation, reconsidering the past, its roots, the search for a better future in an increasingly complicated world that seems to have forgotten the values of a time that the generations of the past have handed down to us. To achieve these objectives in the same year are laid the basis for what would be our greatest commitment from all points of view: the edition of the Sagra della Nana and local products. La Nana (along with other farmyard animals and work animals) has always been one of the favorite animals to sacrifice for the nutrition of the Valdichiana peasant population, before and after the historical reclamation of the Fossombroni that redesigned the territory but not the eating habits. Only he years '50 and '60, with the great exodus of the peasants towards the industrial era, some animals, including the dwarfs, were abandoned or almost and in the tables appeared the first chickens, turkeys, geese and dwarfs, all coming from farms . Despite this, even today, the Nana remains the favorite dish for "remember" parties, for banquets with friends and relatives who come from "outside", even if it is now problematic to find nostrali nostrali to buy in the territory.

PICI AL SUGO DI NANA: Ingredients for the sauce: garlic, onion, celery, carrot, parsley, peeled tomatoes, olive oil, minced veal, minced minced meat. Ingredients for pici: flour, an egg, salt, water, a pinch of baking soda. A small sauce is prepared by browning the meat together with the well-crushed odors. It gets wet with the vono and after it has evaporated, add the peeled tomatoes passed with the mill. Leave to boil over a low heat for about two hours. The pici (handmade spaghetti) are prepared by kneading the flour with the water, the egg, the salt, the bicarbonate and a drop of oil on the pastry board, to form a ball of dough that is quite soft. It is rolled out with a rolling pin, leaving the dough to thicken a finger and cutting strips that will be "curled" to form long spaghetti.

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