Montesegale and its "De.Co" specialties

"De.Co": not the art style, but another kind of.

Here we are again to talk about Montesegale, a tiny medieval village in the province of Pavia (Lombardy). A small town situated on the hill of the Oltrepò Pavese (a region in the province of Pavia beyond the river Po), in the Ardivestra valley and surrounded by broad green countryside. Look like a fairy tale scenario, doesn’t it? That’s Montesegale territory, where genuineness and conservation of traditions are its strengths and cultural values to promote.

Montesegale is in fact very active in promoting them, which include food and wine products. It did it by attributing the De.Co label, that’s the Municipal Designation, to some of its best food products. This is like an ID card showing and guaranteeing the place of birth of a food product.

Here are 4 types of food that have been labelled with this important designation: Pansegale, Trêsa, Mundiöla and Salàam da cöta.

A view from Montesegale

Pansegale

Pansegale is bread made with rye and wheat flour, adding raisin, figs and walnuts. With a brownish color and a crunchy crust, it is the result of a slow and natural rising obtained by using starter leaven and by hand kneading it. 

Trêsa

Trêsa is another kind of bread whose dough is tougher than the previous one, and presents a white crumb and a crunchy golden crust. It’s made with wheat flour, risen thanks to natural leaven and hand kneaded as well. Special terra-cotta ovens with unlit fire are used to bake it, since it exploits the heat that bricks have previously stored up.

Mundiöla

From the ancient farmers’ tradition comes the Mundiöla, a vivid red with white and pinky fat veinings cold cut made from the cervical muscles of pork. They are salted, spiced and massed for two weeks so to make the flavors penetrate the meat. After that, it is put in a pork gut, left to dry for a week and matured for 6 months. 

Salàam da cöta

And finally, there is the Salàam da cöta, which is another type of cold cut made from a mixture of minced lean and fat pork meat, that is spiced and flavored with bacon rind and then put in a beef gut and left to dry for a week. It is then boiled in non-salted water so that its fats melt, thus leaving the meat humid and soft.

Last but not least, another De.Co product is Montesegale almond tart. Brought again to life by Pini pastry shop, it is a 100-year-old sweet they used to make on the occasion of Languzzano (Montesegale suburb) patronal festival. 

Surprised by this wide choice in such a tiny village? And these are just the labelled food products. Get to discover the others!

Mixed salami from Montesegale

Sources

comune.montesegale.pv.it - Montesegale Dolceborgo

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