Bardiccio
 | |
| Place of origin | Italy |
|---|---|
| Region or state | Tuscany |
| 340 kcal. per 100 g. | |
Bardiccio, also known as bardiccio fiorentino[1] or salsiccia matta,[2] is a typical Tuscan cold cut, similar to burischio,[3] whose preparation is based on the use of the less valuable and rich in blood parts[4] of pork. Its typical dark red color depends on the quantity of heart—generally bovine—used in the mixture. Bardiccio has the characteristic shape of a sausage, but it is longer and is stuffed into a pork casing, tied with string. It is produced from September to May and is eaten unaged.[5]
Bardiccio is part of the Presidia and Ark of Taste of Slow Food[1] under the name bardiccio fiorentino and is included among the prodotti agroalimentari tradizionali (PAT) by the Tuscany region under the heading "Fresh meat (and offal) and their preparation".
Historical references
[edit]Originally, bardiccio was invented as a dish of the so-called poor Tuscan tradition. In a logic of food recycling—typical of peasant families or however less affluent—all the less noble parts of the pig and of the ox, including the entrails, were recovered. Bardiccio, besides being unaged, was seasoned in order to be used during the year as a stuffing or as an ingredient to flavor vegetable soups.[6]
Production
[edit] | This section needs additional citations for verification. (June 2025) |
The Regional Agency for Development and Innovation in the Agricultural-Forestry Sector (ARSIA) estimates an annual production of about 400–500 quintals of bardiccio, divided between butchers (30–60 kg per week) and delicatessens (80–100 kg per week).[7]
There is no codified recipe for bardiccio, as every small producer mixes the various ingredients according to its own tradition.[citation needed]
Manifestations
[edit]Even though they are limited to the province of Florence, there are many enogastronomical manifestations connected to the bardiccio:
- Festa del bardiccio, Dicomano (December)
- Palio del bardiccio,[8] Pelago (March)
- Sagra del bardiccio, Vicchio (O)
- Sagra del fusigno,[9] Londa (24 December)
- Sagra del tortello e bardiccio, Rufina (fall-summer)
- Sagra della zucca gialla e del bardiccio, Pelago (October)
- Toscanello d'oro, Pontassieve (May–June)
See also
[edit]
References
[edit]- ^ a b Fondazione Slow Food per la Biodiversità Onlus. "Bardiccio Fiorentino".
- ^ Francesco Apergi (1991). La ricca cena: famiglia mezzadrile e pratiche alimentari a Vicchio di Mugello. Firenze: Centro editoriale toscano. p. 51. ISBN 978-88-7957-052-7.
- ^ Alessandro Bencistà (2005). Vocabolario del vernacolo fiorentino. Con gli esempi delle principali voci da Dante a Benigni. Firenze: Firenzelibri. p. 70. ISBN 978-88-7622-008-1.
- ^ Max Pfister (1979). Lessico etimologico italiano. Vol. 6. Wiesbaden: Dr. Ludwig Reichert Verlag. p. 1541. [ISBN unspecified]
- ^ Prodotti tipici. "Bardiccio".
- ^ Caterina Caneva, ed. (2007). "Artigianato artistico ed enogastronomia attraverso l'antica Strada dei Sette Ponti". Museo Masaccio d'arte sacra a Cascia di Reggello. Firenze: Polistampa. p. 167. ISBN 978-88-596-0200-2.
- ^ Prodotti tipici. "Bardiccio".
- ^ Comune di Pontassieve (18 February 2016). "Primo Palio del Bardiccio".
- ^ Comune di Londa. "Aspettare il Natale mangiando bardiccio accompagnato dal vino". Archived from the original on 2013-06-26. Retrieved 2021-10-09.
Further reading
[edit]In Italian
[edit]- Alessandro Sarti (2016). Il bardiccio. Non fatevi infinocchiare. Firenze: Edizioni Polistampa. ISBN 978-88-59616-38-2.
- Tommaso Tamantini (2012). In principio era il crostino: Ricette toscane di ieri e di oggi. s.l.: CreateSpace Independent Publishing Platform. ISBN 978-1-4791-8104-9.
- AA.VV. (2010). La cucina delle festività religiose. Milano: Accademia Italiana della Cucina. ISBN 978-88-89116-19-7.
- Paolo Petroni (2010). Il grande libro della vera cucina toscana. Bologna: Il centauro. ISBN 978-88-86540-05-6.
- AA.VV. (2009). La cucina del maiale. 2 volumi. Milano: Accademia Italiana della Cucina. ISBN 978-88-89116-09-8.
- Pier Francesco Listri (2004). Il dizionario della Toscana a tavola. Firenze: Le Lettere. ISBN 978-88-71668-35-2.
In English
[edit]- Virginia Maxwell (2012). Lonely Planet Florence & Tuscany (Regional Travel Guide) (7 ed.). Melbourne: Lonely Planet. ISBN 978-1-74179-853-1.
External links
[edit]- Turismo in Toscana. "Il bardiccio".