France speaks about a great food project made in Umbria.
The Farsiccia, introduced during the 2nd International Food History and Culture Conference held in Tours. The meeting organized by the IEHCA – Istitut Européen d’Histoire et des Cultures de l’Alimentation – on 26 and 27 May 2016, in the city of Center-Val de Loire, brought together top representatives from the academic world and authors of […]
The Farsiccia, introduced during the 2nd International Food History and Culture Conference held in Tours.
The meeting organized by the IEHCA – Istitut Européen d’Histoire et des Cultures de l’Alimentation – on 26 and 27 May 2016, in the city of Center-Val de Loire, brought together top representatives from the academic world and authors of the most quoted international publications on the themes of the history of food and modern nutrition.
Within this framework, invited by the IEHCA, Prof. Paolo Braconi gave a speech on the farsiccia, an ancient sausage made from pork and spelt, now reproduced byArcheo Food. The intervention by Prof. Braconi, underlined the importance of the nutritional aspects of this food considered to be one of the best low fat foods much sought after in the Mediterranean diet due to its balance among proteins, fibers, fats and mineral salts. Also, on this occasion, thanks to the intervention by cook Marino Marini, who prepared the farsiccia live, it was possible for the public to relive a unique sensory experience.
