Mario Simone Marco Astrua
'Grey' polenta and the feast of Campra
Interviewed in 2012, Marco Astrua, born in 1961, is a member of the association "Pro Loco" of Graglia. He explains the traditional recipe of the "grey" polenta that is the main fish of St. Anne day.
Marco Astrua also explains other recipes, such as the pork and bull roast and the herb soup.
Video table of contents
- Presentation
- 'Grey' polenta
- the herbs for the polenta
- Making polenta
- 'Concia' polenta and the feasts
- August, 5: mass at the dawn
- Polenta: a poor dish
- Quantities of polenta rations
- The recipe of polenta
- Kinds of flour
- Pro Loco
- The food for Campra festivals
- Bull roast
- Herbal soup
- Other delicatessens
- Who does gather the herbs?
Interview information
Country: IT
Region: Piemonte
City: Graglia
District: BI
Altitude: 596m s.l.m.
Wikipedia: http://it.wikipedia.org/wiki/Polenta
Marco Astrua
Year: 1961
Languages: Italiano
Document by: Eleonora Agnolazza, Luca Ghiardo
Video by: Luca Ghiardo, Marta Nicolo, Battista Saiu
Created: 22-07-2012
