The cow is almost a symbol of the mountain region Valle d'Aosta. Over there, in
fact, cow breeding is a good business, and bovine products are particularily
valuable. Cow milk, cheeses, bovine meat are very good.
In that region we tasted for the first time a particular product obtained by
bovine udder: the "Teteun" [pronounced teh-TEHN, where the 'eh' sounds like the
vowels in the english word "bird" or the french "beuf" or the german
"Köln"].
During the past August holidays we attended a festival of that product in the
little town of Gignod, "la Fëta di Teteun" and we ate it in three
different recipes: plain boiled, stewed with tomato sauce and sliced thin as a
cooked ham. I expected to taste something tough. Instead the meat is very
tender, a little spongey, very similar to cooked ham. As it often happens with
Italian traditional cooking, this kind of food was originated by the need not
to waste any edible part of the animal.
Speaking of cows, we also attended to another traditional event. The "Batailles
de Reines" [the battles of the queens]. As the host of our bed and breakfast
explained to us, the cows of a herd, lacking a dominant bull, naturally fight
each other to establish a hierarchy, at the top of which there is the Queen.
Those fight usually are symbolic and don't involve any blood. They terminate
when one of the two contenders submits to the other, escaping from the push of
her head.
The "Batailles de Reines" event is the fights between queens of different herds
and they are organized like a knockout competition. We went to one of the
preliminary where about 100 cows of different producers were divided in pairs.
Three fights taking place contemporarily in a big rounded space. A lot of
spectators were intensely involved. The strange thing was the language spoken
by the speaker: the local dialect, which sounds like a mixture of italian and
french. Obviously the show is played for the locals.
Unfortunately we couldn't attend to the final match that was going to be fought
October 11th in Aosta. We were told that this annual appointment is usually a
big event that is faithfully attended to by Aosta citizens.
More informations about these events on
Rubbah Slippahs in Italy,
here
and here.
Friday, September 25, 2009
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2 comments:
"we ate it in three different recipes: plain boiled, stewed with tomato sauce and sliced thin as a cooked ham."
...which one was your favorite?
The boiled one was served with salsa verde, and the taste of the sauce was covering the meat. The stewed one was good but still it tasted just like an any kind of meat.
The sliced one was my favorite, because it was particular and the different taste could really be appreciated like something never tasted before. I can imagine it in a sandwitch with some lattuce and tomato.
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