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Gras Pistà Lard

It is fresh lard mashed with a knife and then seasoned with parsley and garlic, which are typical ingredients used in peasant cooking in Lombardy. It was used by farmers to season soups like bread soups/mush, for cooking vegetables and roasting potatoes (pomm de tera in gras pistà). It was often the only non-vegetable ingredient in a diet poor in fat and animal protein. Polenta and gras pistà is the archetype of all other polenta dishes. 
Image courtesy of the Federation Road Wines and Tastes of Lombardy