Panissa
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Quel articul chì l'è scrivüü in Lumbard, cun l'urtugrafia insübrica ünificada. |
| Panissa | |
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 | |
| Origen | |
| Pòst d'origen |  Italia |
| Region | Lombardia Piemont |
| Area de produzion | Novares e Vercelles Lodesan e Paves |
| Dettaj | |
| Categoria | primm piatt |
| Ingredient principaj | ris, fasoeu borlòtt, verdur, vin ross, lard e codega de porscell, salamm de la doja |
La panissa l'è un mangià tipich padan, specilment de le zone indue se cultiveva el ris, donca le pruince le Nuara, Vercei, Pavia, Lissandria e Lod. Ind al nuares, indue la parlada l'è inflüensada dal milanes, la se ciama paniscia.
Par che'l num el vegna dal fat che in urigin, par fal, al post del ris se drueva el pabi (panìco en italiàn), cereal de poca qualità che'l sumija al mei.
I sò ingredient, d'i quai un quaidün a scunda d'la version el pöd anca esogh no, i en: el ris, i fasöi burlot, la sigula, i garotul, un vin russ ferm, el lard o la cudega de nimal, el salam d'la duja, l'oli d'uliva, el sal e el furmai grana. La diferensa püssè impurtanta tra la version lumbarda e quela piemuntesa, l'è che ind'la panissa lumbarda se metun miga i fasöi.
Par ricurdass d'i tradission e dal mangià dal mund paisan, da un qual stagion le pro loco de tanti cumün padan, urganisun d'le feste d'la panissa.[1][2][3]
Riferiment
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