Rent A Japanese Wedding Dress

Tractors and panissa

Enchanted, as I observe the snorting of tractors, while listening to the beats of their hearts still powerful, despite the years spent on plowing and tilling the hard ground. These machines have experienced the difficulty of agricultural weeders have enjoyed hearing their songs, they have shared with them the joys and sweat. Some, fortunately, have not undergone the shame of abandonment, remain as living pictures, to remember the old days, when life flowed with less frenetic pace. Today march in the parade, and as veterans of the fields show their strength in play, once again, work in the rice fields. Should prepare the planting bed that will welcome the minute, solidify the levees to contain the spring water that fall from the nearby mountains.

Questa acqua fresca e pura è il segreto della qualità del riso della Baraggia Biellese, mantiene la temperatura costante, sia in primavere che in estate e il raccolto gode di questa ricchezza naturale. La Baraggia è un’area dove si produce riso, è situata nel nord est del Piemonte ai piedi del Monte Rosa, nelle province di Biella e di Vercelli. Il clima è caratterizzato da mesi estivi piuttosto freschi e la presenza di acque fredde; le risaie di Baraggia sono le prime ad essere inondate dai torrenti di montagna. Per queste caratteristiche e per la cura con cui esso è coltivato, il riso di Baraggia ha una maggior tenuta alla cottura, una superiore consistency and less stickiness. The first and only rice for the time, won the Denomination of Origin.

are guest farm Guerrini (www.risoguerrini.it), which for five years organizing the "day of the new crop." An old company run by enterprising young people who welcome visitors to the farmyard where you can see old equipment, a photographic exhibition on weeders and you can wander around admiring stalls offering traditional products of the area around it (sausage, wine, fruit etc...) In another building the machines are in stock for husking rice, and here you can touch the new production, which can be bought in the shop next door. In the kitchen

panissa is being prepared for the multitude of guests at noon certainly will not wait unprepared. Faced with such goodness can not pull back and, even though the weather is warm and the large row, Laura won two generous portions of panissa who boarded after preparing the stomach with a slice of salami and various a couple (for now) of glasses of red.

The Panissa

Ingredients

Preparation

1 onion broth 100g of bacon 1 sausage sottograsso 300g bean Salussola two glasses of barbera 350g rice Baraggia 2 tablespoons olive oil 40g parmesan salt

Place to soak the beans for twelve hours, then cook in salted water, cook the onion, bacon and sausage sbiciolato with a little oil. Add the rice and toast a few minutes. Add wine and let evaporate. Add broth and beans a little at volta.Qalche minutes before serving add Parmesan and stir well. Let stand a few minutes before serving. Tradition has it that the panissa be prepared in copper pot, and has a consistency that the wooden spoon remains vertical once sunk in it.