of this land are::
BEL E COT
"Bel e cot" is a sort of pork sausage.
Ingredients: the meaty part of the pork, all the part outside the throat (the guanza), a pork head without bones and ears, soft pigskin (not more of the 30-40% of the guanza).
Cut the pigskin, then mince it using a small mould (the one normally used for salame and mortadella). Cut the other meat (guanza, head and so on) in big cubes, mix it with the minced pigskin, then mince the whole using a big moud.
Seasoning: 28-30 gr. of salt for each dough, 1-2 gr. of pepper for each kilo, composto (as much as you like, but its taste do not have to be dominant).
When it was hand-made in the mortar, 1/3 of cinnamon, 1/3 of clove, 1/3 of nutmeg, some fine sugar (max. 0,50 gr. / kilo), salnitre to colour it (0,50 gr / kilo) were put outdoor to dry.
This seasoning was mixed with the salt, then put on the dough. The bowels were put in the salt, then washed with wine and vinegar and rinsed many times in water; they had to be neither tasty nor odorous.
They were then tied up with a string, filled and hung. Then they were put in the oven stoves to dry so that they would not get mouldy.
That is the way the bel e cot was and still can be made; some pork-butchers used to add a glass of cognac and vermouth (never of wine), but the traditional method is one described here.
Poor Giuseppe Boscaioli used to say: when the salame is cooked, it has to be hard, when the cudghè is cooked, it has to be soft.
The "Sett dulur" would not be the same without the Canena Nova and the Seicot.
Today people still drink "canena nova", but it is a different kind of "canena", prepared with different grapes and less "canena".
This wine which has got two different grape-growings (the normal canena and the canena de "rasp ross") is gathered the last week before the fair and a vintage is made with the "cournacia" (the rook). It is a big, round, and sweet grape which can clear the wine very soon.
The canena nova is more a must than a wine.
(quantities for 2 persons)
Filling: 1 hg of soft cheese, 1 hg of flour (parmesan), 1 egg, nutmeg, salt.
Pastry: 1 egg, 1 handful of flour.
Filling: mix the egg with the cheese, then add the flour, the nutmeg and the salt. Knead and let it settle.
Pastry: pour the egg on the flour, spread the pastry, cut it in squares and put a bit of filling on each square.
Close the pastry in form of triangle, pressing the edges so that the cappelletti do not open during the cooking. According to tradition, they have to be cooked in a tasty meat broth.