The black pig of Longi

We are in the province overlooking the Strait, in Messina, in a small village: Longi. Every year, on January 5th we celebrate the typical dish of the country, the black pig. This festival, which has been handed down for generations, periodically brings together hundreds of people from all over the island and beyond. So let's go into the details! We talk to some of the villagers who reveal different secrets for the preparation of the typical dish; in fact we discover that the pig is boiled together with the chickpeas, blanched from 12 to 16 hours before, and with different flavors. The very complex process can take up to six hours of cooking. Accompanied by traditional music and dances, we taste, choosing from the dishes offered, the Nebrodi black pig macaroni, with the addition of Nebrodi cabbage, the black pig with legumes, chickpeas and lentils and the Tuma, a peculiar cheese, the whose peculiarity derives precisely from the lack of salt. All combined with a wine produced on site. We conclude the evening by learning a few steps of Messina tarantella!