Mercato delle Gaite - part 2 (The Food)

One part of the competition for the Gaite (4 quarters of the town) is food.  Each Gaite selects a menu of food original to Medieval times in Bevagna.  Interesting to note; at that time there was no corn, rice or tomatoes.   You see as you read the dishes below ... none of these ingredients (that we think common to Italy) are used in these dishes.

Here is a sampling of the food we have tried on 2 different nights at the Gaite.

From Gaita Santa Maria ... 

Clockwise from upper left corner; Lasagne salsiccia e ortica (Lasagna with sausage and poison oak - more likely nettles), Lumache odorose (snails), Insaleggiata de cipolle (onions), Barbozza alle erbe (guanciale).

Top row: Strozzapreti fave e barbozza (pasta with fava beans & guanciale), Zuppa di farro e ceci (soup with farro and chick peas), Stinco de Porco (pork shank)

Bottom row:  Coratella d'agnello (lamb offal), Fave alle erbe odorose (Fava beans cooked with herbs), Spiedini de Porco (skewers of roasted pork with flatbread)

From Gaita San Pietro .... 

Top row:  Antipa sto Sancto Pietro (antipasta plate with various meats, farro, bruschette and spinach roll); Menestra de farro (farro soup).

Second row: Pappardelle de porco selvatico (pappardelle pasta with wild boar), Torta con prosciutto (flat bread with prosciutto)

Third row; Salcicce con torta bianca (sausage on flat bread), Insalata d'herbe (mixed green salad)

Center;  Stinco di porco rostito (roasted pork shank)

Clockwise - starting upper left; Porco Rostito in savore (roasted pork), herbe cotte (cooked greens), Scafatta de fave (fava bean cooked with pork) & Papero (duck)

Now ... doesn't that make your medieval stomach growl ????