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De.Co. Products

Montesegale Dolceborgo

(Denominazione Comunale, Original Local Products)
"The Denominazione Comunale is the identity card of a product, an attestation of the local link between a product and its historical place of origin. In other words, it a notarial certificate signed by the Mayor pursuant to a Town resolution, which certifies, according to a few, simple standards, the place of origin and growth of a product and that has a strong, significant identity value for a a Community"
(Denominazioni Comunali, Roberto de Donno).

In this respect, Montesegale has been the most active Town in the area of Oltrepò Pavese: not only has it passed a regulation and granted this designation to its best food and wine products, but it is also committed to making the most of the great preservation and promotion possibilities offered by Denominazione Comunale.

It is precisely in the light of this commitment to furthering and supporting local typical produce that the Town, in partnership with many associations and institutions, held a conference on 24th September 2011, Paesaggio e prodotti De.Co. a Montesegale: il binomio paesaggio e prodotti De.Co. nel governo del territorio, esperienze di pianificazione locale (Landscape and De.Co. products in Montesegale: the combination between landscape and De.Co. products in local governance, local planning experience) which grouped politicians, academics, experts and everyday citizens interested in giving new life to a land that is rich in traditions and excellence by making the most of the De.Co. Designation.

So here are the authentic products of Montesegale, the four traditional, agricultural food products that can use the De.Co. designation: Pansegale, Trêsa, Mundiöla and Salàam da cöta. Four specialities that embody the two fundamental realities of the Town's production history: breadmaking and the production of pork sausages.

Pansegale is a type of bread made with rye and wheat flour, with the addition of raisins, figs and walnuts. Leavening takes place exclusively and only with sourdough, which is a portion of previously prepared dough that includes a colony of yeasts, without any added substances. Pansegale is dark in colour, has an irregular and crisp crust and is kneaded entirely by hand by expert local bakers, making Montesegale one of the most important bread towns in Italy.

Trêsa is the typical version of the traditional "micca" from the Western Po Valley. It is a durum wheat bread resulting from hand kneading and long leavening on wooden planes. To obtain the typical crisp crust and white, soft crumb, Trêsa is baked in special terracotta ovens into which the dough is placed when the coals have cooled down, exploiting the heat previously accumulated by refractory fire bricks. The bread is traditionally eaten with salami from Varzi and many other typical cold cuts from the Ardivestra Valley and Oltrepò Pavese.

Mundiöla is the name of an old country tradition that is used for a great cold cut that is part of the history of the Ardivestra Valley. It is obtained from the cervical muscles of the pig; the cut of meat is then trimmed to obtain the classic cylindrical shape, then it is salted and spiced for two weeks during which is it also massaged to take in all these flavours. Mundiöla is then stuffed in a pig intestine casing and tied, dried for seven days (in a controlled temperature and humidity environment) and finally matured for at least 6 months. The result is a bright red, tasty and delicate salami, with rosy-white fat veins, to be matched with a lively Bonarda wine from Oltrepò.

A classic of the traditional winter cuisine, Salàam da cöta is a pork cold cut that is traditionally made in Montesegale. It is the result of the manual mixing of previously ground, lean and fat pork cuts, with the addition of pork rinds, salt and spices. The mixture is then stuffed into a cow intestine casing, tied and dried for a week. Salàam da cöta is cooked slowly in non-salted water until the meat is perfectly cooked and made "musty", as people from Oltrepò would say, by the fat part and semi-dissolved rinds. The pork stands out in the finished product thanks to a balanced, slight and aromatic flavour given by the spices.
The last but not least De.Co. product is the Almond Cake of Montesegale: a century-old recipe retrieved by Bertelegni Alberto – Pini Pastry Shop in Godiasco. The cake used to be prepared by his great-grandmother for the Patron Saint feast of the village of Languzzano of Montesegale.

Saint Damian's Fair Mauro Nespoli The products the church The landscape De.Co La panchina contemplativa di Omar Hassan The Castle at sunset