«Why not propose to the Ministry of Agriculture the hunchback thistle of Nice among the productive excellences of traditional national knowledge?».
The agronomist launched the hook to the mayor of Nice Nosenzo and the regional councilor Protopapa Marco Devecchi during the conference that inaugurated the event yesterday “Nice is bagnacauda” continued in the evening with 250 diners.
“A newly established national register with the aim of gathering the excellences that make the culture of our country – explains Devecchi better – the hunchback thistle is, by right, one of these. A Slow Food Presidium vegetable closely linked to tradition, the knowledge that make it unique and the agricultural landscape. We must take the first step, the candidacy would be the first signal for Piedmont. I remember that this territory has already won one of the most important battles with the Unesco recognition for the wine landscape ».
Yesterday, November 20, it was enough to listen to the story of the young cardarolo Lorenzo Agatiello (22 years old) to realize the importance of the “hunchback” tradition, tie and bury the thistles by hand, exactly as grandma Rosa did, to make it crunchy, white and protect it from winter, because it reminds us of “the earth must be respected”.
A land that makes the difference, as Piercarlo Albertazzi, vice president of the protection consortium, recalled “are the banks of the Belbo stream, a sandy land, a history of 100 years and 14 floods ».
During the conference wanted by the clubs for Unesco of Asti and Canelli led by Oscar Bielli, the Nice administration awarded a double recognition.
The “Golden Hunchback” award went to FAO, in the international year of fruit and vegetables, which has led to numerous initiatives in the area: Roberto Fresia, Lions delegate in the FAO, received the award.
For the bet of the “hunchback in a jar” Patrizia Onesti (Maddalena di San Marzano Oliveto farm) received the award instead “The hunchback thistle in …Which goes to those who have been able to use the thistle in an original way. As had already happened in past years for the focaccia with cardoon from Panatè and for the amaro with cardoon from the Nicese sugar factory Figli di Pinin Pero.
Ogg, November 21st, the bagnacauda is still the protagonist, prepared, like the one last night, by the Pro loco and, with a special menu in the Nice Col Cuore restaurants.
The words of Arturo Bersano, founder of the Nicese brotherhood in 1962, come to mind: “anchovies, garlic, oil, three simple products for a great sauce that has its roots in time, which remains for everyone the test of friendship, hospitality , of conviviality “.
It is also the day of the treasure hunt at the foot of the Campanon wanted by Libri in Nice and the L’Erca culture academy, a return to the past in 1300, to rediscover the great history of Nice. Who will have stolen the Liber Catenae? The appointment from 10, in the town hall square. –