Old Rural Tradition in Castiglione del Lago

SpainValencia del Ventoso24-28 October 2013

THE ANCIENT RURAL TRADITIONS:Machineries & Products

Farming was Castiglione del Lago's principal source of edible goods during the Middle Ages. One of the elements that united land and village was the weekly market, when slaves and farmers were received within the city walls. From ancient times to the present, having a market was very important for a village as it could influence the economic situation of an entire population.After a pontifical injunction in 1548, Castiglione del Lago had the privilege of a weekly market on Wednesday assigned, previously it was accorded to the village of Panicale.

The importance of the market for Castiglione del Lago

Panicale had been managing the market since the 13° century and after the concession was withdrawn and given to Castiglione del Lago, a distinct inversion of the economical trend between the two villages occurred. In the early XIX Century was prohibited to sell farming produce or meat coming from the farm outside the markets. Therefore the villages that held a market within its city walls had a lot of benefits and good income due to the economic dealers present at it. Every merchant and farmer had to pay an entrance fee and was liable to a duty for the occupation of public soil necessary to obtain the right of trading.

FAGIOLINA DEL LAGO – from the cheapest to the most expensive typical product!

Legume typical of the area of Lake Trasimeno where the presence of humid soils has favored the cultivation.The main features of Fagiolina of the lake are the small size of the seed white and its taste tender, buttery.Until the Second World War Fagiolina was the main source of protein for local people, but because of the progressive depopulation of the countryside and because of the difficulties of cultivation was gradually disappearing until you find a new boost production. In August 2002 with the help of the University of Perugia, after a deep study on the DNA of the Fagiolina, was founded the Consortium Fagiolina of Lake TrasimenoToday Fagiolina represent the most expensive vegetable that grow up in our area.

Extra Virgin Oil PART 1Once, the oil collection was made exclusively by hand.With the help of animals (Donkeys or Cows) the “molazze” (big circle in stone, pic.1) turn over the olives to prepare the “Pasta of Olives” sort of sauce. This past was inserted in bags made with coconut fibres, called “bruscole” and located one up the other in a special press machine driven by men. After, these bags were pushes (see the pic.2) two times. The second time, before the “pasta of Olives” was pressed, it was washed with hot water. After this second pression exerted on the olives, oil and water fallen down inside tanks of masonry, where they were allowed to settle for some hours… by this way the oil, having a different specific weight (oil weighs less water) resurfaced in surface.

Pic. 1

Pic. 2

Extra Virgin Oil PART 2Today is totally different, the oil collection is made with several tools, as “Oliviero” (Pic. 1), or particular machinery that stimulate and move the olive trees (pic. 2).Also the process of production are totally different:In only 4 hours your olive oil is ready (pic. 3).

Pic. 1

Pic. 3

Pic. 2

Extra Virgin Oil PART 3Oil is one of the oldest and most typical products of the Trasimeno area. In recognition of the product excellence and top-quality, the European Union has assigned the status od DOP (Protected Designation of Origin) to it. Few years ago was born the “Strada dell’Olio Extra Vergine d’Oliva DOP Umbria” (OIL ROUTE), within which the Trasimeno is situated, aims to link oil, olive trees and product culture with the historical and cultural traditions of this area.A good strategy to promote the typical product and to promote the culture of biologic natural products.

WINEThe production area of the D.O.C. "Colli del Trasimeno" or "Trasimeno" includes the total territory of Castiglione del Lago, Magione, Paciano, Panicale, Passignano sul Trasimeno and Tuoro sul Trasimeno.It also includes Cittaà della Pieve, Corciano, Perugia and Piegaro.We are around the shores of Lake Trasimeno, from which the DOC takes its name, in the province of Perugia.It is therefore all that part of territory in ancient Umbrian established by the Etruscans. It is to them that can be traced back looking for the origins of cultivation of the vine in this area.The conformation of the hills, the small flat surface and especially the presence of Lake characterize a micro-climate that makes this area particularly suited to the cultivation of the vine and olives.

Some pictures from our grand fathers!

STRADA DEL VINO COLLI DEL TRASIMENORoad or perhaps street or road or route, but beyond the various definitions, has always been the man who encounters with nature, with himself and with other men. This “wine's route” wants to enhance the emotional side of good wine, namely the art to make that other people's emotions become ours and the other people's ours.

The Colli del Trasimeno Wine Road offers a unique opportunity for discovering a landscape that is unparalleled in its art, culture and nature. Five different routes born to enhance and disseminated the old tradition and the culture of good and biologic products.

Instruments used to produce the wine and to work the grapes

Until recently fishing was the major economic activity of the Lake Trasimeno.Today its activity is carried out by professional fishers, belonging to various consortia.

The fishing in the Trasimeno Lake

They fish the queen carp, eel, tench, lake perch, pike and whitebaits.The queen carp (usually cooked «in porchetta», that is stuffed with garlic, fennel and herbs) has been a mainstay of the tables of the area since ancient times, when it was even permitted at one point to pay tributes, its eggs are excellent.

Perch is very appreciated for its tenderness and versatility; it’s used in preparation of risotto, fish kebabs and fish fry. Typical of this area are the “brustico”. This dish cames from an ancient tradition from three century ago! The fish is cooked on reeds lake with a slow fire that burn the skin of the fish.

One of the most ancient and best dish you can try in the Trasimeno Area

Brustico is a typical local dish commonly prepared in the territories of Lakes Trasimeno, Chiusi, and Montepulciano. The name traces its origins from the vernacular "abbrustolire" which means "to burn”.The origins of this dish probably date back to the first fishermen of the area. It can be prepared almost anywhere as it requires only a quick fire and very basic ingredients. To prepare the dish it was necessary to make a ground fire with the cane found near the shores of the lakes and cook the fish whole directly upon it.

When the fish is done cooking their scales and skin should be entirely blackened and burned. The fish is then scraped cleaned and their innards, almost completely evaporated, are removed. The fish is dressed with extra virgin olive oil, salt, lemon, and vinegar.This dish represents one of the strongest culinary traditions of Castiglione del Lago, or more precisely, the area once known as Chiugi Perugino (Chiusi Perugian) which comprises the western shore of Trasimeno and the eastern portions of Lakes Chiusi and Montepulciano.Today these traditions are maintained in certain restaurants in the area, local feasts, and the memory of families from Castiglione.

Tench is very tasty and it is usually available in fillets (without fishbone). She is called the Lady of the Lake, cause is sweet taste and cause of it’s a very smart and sensible fish.

Eel is very tasty and fat meat. You can catch it overall in the night, during the sunny hours she stay underground and only after 20:00 she move for hunt small fish.

Pike is the finest lake fish, due to its rarity and tastiness. Today only few exemplar of this fish still leave in the Trasimeno Lake. This situation is due to a new kind of fish introduced in the lake CARASSO, and this “damn” fish usually eats the eggs of the other fishes.

PESCA DEL TORO – FISHING WITH BULL

The fishery of the bulls is an ancient method of fishing that involved the whole community for a long period of time.The term derives from the Latin bull "torus" which means "pile" and refers to the piles of fagots, this is where tench and eels would be displaced during the winter.In June, the fishermen began to prepare the bull with the cutting of the fronds.In summer the leaves were then placed in large heaps submerged.Around the pile was preparing a double palisade that formed a circular corridor on which was hung a network of hemp that was down to the bottom of the lake.

At this point the fish were pushed into the corridor, where they took refuge in bundles suspended in the water. After a break of five or six hours the fishermen raise the second portion of the network trapping the fish in a river bed circular, which, except for the fagots, was reduced until it could pass the fish in a net bag ("the mutilated") to bring them to shore.

OLD FISHING STRATEGIES AND INSTRUMENTS

Pesca con il Giacchio – Fishing with “Giacchio”

This method it’s used in the lake, especially in the shallow water, from a boat or from the lakeside.What is it? Giacchio is a a large circular net from the perimeter leaded and the mesh size varies depending on the fish that you want to capture.Once was built (self-built) using hemp or cotton, now it is made with polyester or nylon.

Events and traditions disappeared

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Italia Nostra Onlus Sez. Castiglione del LagoWork developed in collaboration with:

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