Os De Stòmech, a cult “sausage” at the Lonato Fair

Claudio Andrizzi
Written by Claudio Andrizzi

It ‘s a product of long traditions, whose origins are lost in the hinterland of Lake Garda rural culture, and that in the past the farmers of Lonato fractions were used to bring to the village on the day of the fair to share it with friends in the taverns. Today, the Os De Stòmech (the name, in the dialect of Brescia, means bone stomach) has become the gastronomic symbol of the Regional Fair of the Garda town of Lonato, that Friday, January 13 to Sunday 15  is back on stage for the 59th edition. It will be the perfect opportunity to (re) discover this very special sausage, for which the municipality of Lonato del Garda has established in 2013 the Municipal Designation (De.Co).

“The original recipe – explains Marino Damonti, culinary expert of the Fair and legendary Lonato restaurateu with a passion for illusionism – provides for the use of the sternum bone, put a whole day to marinate” en visiù “, or in a mix of red wine, salt, pepper, garlic, cinnamon and nutmeg. So the bone must be cut into pieces with a knife and stuffed into the pig’s bladder with meat mixture, previously prepared with lean and fat pork pieces, spices and young grappa. The sausage is then linked to obtain eight segments, drilled, and dried. It is tasted after at least two hours of cooking in boiling water “.

At t 2017 fair you will be able to admire a real Guinness bone Stomach, which will be exhibited in Martyrs Square of Liberty in front of the Town Hall. “It will weigh 225 kilograms – ensures Damonti – and will then sacrificed in a supportive dining  at oratory of Lonato Campagna, whose proceeds will be donated to earthquake victims in Central Italy”.

Another Os will be also used for the double public risotto tasting scheduled for Sunday 15th at 11:30 and 4pm under the arcades of City Hall. The fair will dedicate to the sausage a special promotional space, as well as other initiatives such as the funny Race Bone Stomach scheduled also on Sunday 15 in the morning. And in the three days of the event you can’t miss the other product De.Co of Lonato, ie rapunzel, spontaneous grass present in the local countries of which, from the gastronomic point of view, you eat the fleshy roots and basal leaves. “Our grandmothers – remember Damonti – used the rampònsoi, as we called them, boiled to match the bone stomach.” Excellent raw, in salads, sautéed in lard or fried in butter, rapunzel are now more difficult to find but in Lonato they are producecd by a company that will be present at the Fair with its own stand.

The gastronomic proposal of Lonato Fair continues at the table with the circuit All Pork, with a menus based on pork meat at a fixed price to be proposed until 12 February in 11 restaurants and resorts Lonato. Finally, do not miss a space dedicated to street food: 14 truck all Italians will be located in Viale Roma and propose various delicacies, from burgers to fried, from traditional Trentino specialties to Valtellina products to the pastry.

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