This page contains a summary of the history of the carnival Chiaromontesi, the songs are sung and some of the recipes carnival of dining.
CARNIVAL Chiaromontesi
Until two decades ago (without exaggeration), the carnival was a tradition in Chiaromonte much felt and lived. Often coincide with "the time of the pig", the period in which all the houses in the country this fantastic animal is killed, which served to feed the whole family for an entire year. The poverty of the times, repeatedly told by our grandparents, took some magic and was enriched with this joyous celebration, a tradition that Chiaromontesi had the opportunity to become engulfed with carnival meatballs, sausage and delicious gossip, things that still today remains the flagship of our gastronomic culture. Just as poverty, in that moment of joy and abandon, was forgotten. The nobles, and men of high rank in our country, had no equal. Carnival was a celebration that put all at the same level, regardless of social class or sex. The main tradition, which is now almost lost, was the poetic / musical that accompanied the masquerades held in the days of the carnival period in the streets and inside houses. Thus we find the "dark dark", which is nothing but a container (formerly Terracotta) full of water, sealed with a piece (in the past of kid leather or lamb) pierced by a straw. Just wet hand, wipe the needle to let out a sound like a trombone. The sound of the gloomy dark, was accompanied by a little song, (which are listed below), which besides being the anthem of our carnival, was also an invitation to families to open the doors of their houses and welcome to taste masked the new production derived from pork. The tradition has disappeared today to 90%. While in the past to make the masquerades were mostly young people and adults with the "dark dark" in hand, merrily going around from house to house drinking a glass of wine and tasting the products of the pig in exchange for a cantata, today, attends a boys wandering the streets of the country instead of taste the sausage or black pudding prefer some €. Without calculating the impoverishment of the original tradition, also adding to the gloomy dark guitar, accordion and other instruments.
is a sign of changing times.
The fact remains that at least for the day of the carnival is organized anything yet, but the value it once had over the years this festival has been transformed by the well-being of each family and consumerism that inexorably leads us to have it all, without wandering as were also once pushed by hunger and want, maybe even a few minutes to warm up in front of the fireplace.
A memory but nobody can change and remove it: that's told by our Carnival grandparents with that tear in the eyes of people who actually suffered from hunger and the crisis of the times, but who nonetheless managed to move on, content with what they had and turning a simple party like the carnival into something unique and special . The editors de
ILPURTIELLO.BLOGSPOT.COM
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SONGS OF CARNIVAL
"Keep na vignicella Sante Vit,
Sant Martin, how carcat;
c 'egg addunat na shcura Gallin
that goes siglienn tutt' u Muscatiello.
s accig not the sloth tat
cu na schuppette strong carcat
(Italian translation)
own a vineyard in San Vito,
Santo Martino, how charge!
Unfortunately I noticed a bad hen
Whether you are choosing all the best bunches;
If you do not kill me, kill the father with a gun
nice load.
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"Na is in port or is in en'at Apita,
s'avit cumpiacenz m grapit"
“Agg appurat ch’eij accis u puorc
mo gauzat e damm u muss tuort”
“Agg cantat sop a nu ptrizz
mo gauzat e damm u sauzizz”
“Agg cantat sop a na frunna d’acc
mo gauzat e damm u sangunacc”
(Considerata la bellezza del testo in dialetto, preferiamo lasciarla così,
senza alterarla con parole in Italiano che farebbero perdere la strofa con la rima)
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Il pranzo di Carnevale
First
- Fr'zzul sug chu ca d carn puorc
Second
- Pulpett d carnval
- Sausage and roasted pork, and beef cooked in sweet sauce
:
- Vǝscijnell (chat)
- shkatta wuoij
RECIPES
-
The Sauce
Ingredients for 6:
700g of cherry tomatoes;
300g of sausage fat;
400g pork chops;
Extra virgin olive oil;
salt Method: Put
brown the sausage and pins. Cut the tomatoes into small pieces and add to meat. Let cook for about half an hour. Meanwhile cook pasta, you take half a ladle of the cooking water and add the sauce. Let cook over low heat until the pasta is not cooked. In a bowl put a little flat 'sauce, pasta and cheese, and continue these layers for the entire amount of the paste. Serve hot.
Meatballs carnival
Ingredients for 6:
500g bread
200g sausage or pork fat;
2 eggs;
4 tablespoons pecorino
Parsley;
pepper and salt to taste
Procedure:
Mix all ingredients in the dough and add a bit 'of the sauce, so that the dough is soft.
To cook the dumplings, take half a ladle of gravy, add a couple ladles of the pasta and add the meatballs, che non siano sovrapposte. Cucinare per circa cinque/ sette minuti. Servire ben calde.
