{"id":3133,"date":"2018-09-26T09:41:15","date_gmt":"2018-09-26T07:41:15","guid":{"rendered":"http:\/\/www.lopanner.com\/vda\/?page_id=3133"},"modified":"2019-08-06T11:20:39","modified_gmt":"2019-08-06T09:20:39","slug":"il-pane-nero-in-valle-daosta","status":"publish","type":"page","link":"https:\/\/lopanner.com\/vda\/il-pane-nero-in-valle-daosta\/","title":{"rendered":"Il pane nero in Valle d’Aosta"},"content":{"rendered":"

[et_pb_section fb_built=”1″ background_color=”#e02b20″ fullwidth=”on” _builder_version=”3.0.66″ global_module=”247″][et_pb_fullwidth_image src=”http:\/\/www.lopanner.com\/vda\/wp-content\/uploads\/2017\/09\/forno_home2.jpg” animation=”off” disabled_on=”on|on|” _builder_version=”3.0.66″][\/et_pb_fullwidth_image][et_pb_fullwidth_image src=”http:\/\/www.lopanner.com\/vda\/wp-content\/uploads\/2017\/09\/forno_home.jpg” animation=”off” disabled_on=”||on” _builder_version=”3.0.66″][\/et_pb_fullwidth_image][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding=”30px|0px|40px|0px” _builder_version=”3.0.47″][et_pb_row custom_padding=”32px|0px|15px|0px” _builder_version=”3.0.47″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on”][et_pb_text admin_label=”Il pane nero in Valle d’Aosta” _builder_version=”3.0.66″ header_font_size=”40px” header_font_size_phone=”25px” header_font_size_last_edited=”on|phone”]<\/p>\n

Il pane nero in Valle d’Aosta
\n<\/strong><\/h1>\n

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Edmondo Lavanche di \u00c9troubles in un\u2019intervista del 1986 ci confida la ricetta del pane nero per 100\/110 forme: si versano nella madia 20-25 kg di farina di segale, 80 kg di farina di frumento, 40-45 litri di acqua calda, 6 manciate di sale e il lievito ben diluito. Si mescola bene e si copre con un telo. Si lascia riposare per due ore e mezza circa. Ogni tanto si accende un fiammifero sull\u2019impasto: quando si spegne significa che l\u2019impasto \u00e8 pronto per essere impastato e per fare i pani.<\/p>\n

Prima di tagliare una forma di pane si usava tracciare il segno della croce con la lama del coltello come preghiera propiziatoria e di ringraziamento per il pane ricevuto.<\/p>\n

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Le viou l\u00e8ichavon pa bett\u00e9 lo pan a botson dessu la tabla; l\u2019\u00ebre consider\u00e0 un manque de resp\u00e8 pe la nourriteura. <\/em>(Aim\u00e9 Chenal, Raymond Vautherin,\u00a0Nouveau Dictionnaire de Patois vald\u00f4tain<\/em>, Musumeci Editeur,
Quart, 1997)<\/p>\n

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Nos anc\u00eatres ne permettaient pas de mettre le pain sur la table sans dessus dessous, car ils consid\u00e9raient ce geste comme un manque de respect pour la nourriture.<\/p>\n

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I nostri anziani non permettevano di posare sul tavolo il pane capovolto, in quanto lo consideravano una mancanza di rispetto per il cibo.<\/p>\n

\u00a0<\/p>\n

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Per tagliare a pezzi il pane duro di segale si usava il coppap\u00e0n<\/em>, una lama bloccata ad un tagliere di legno.<\/p>\n

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Ora lo mindj\u00e0 di nouhtre fam\u00e9ye l\u2019\u00e8 reutcho \u00e8 y \u00e8 boub\u00e9n d\u00e8 poss\u00e9b\u00e9let\u00e0 d\u00e8 tserne la cal\u00e9t\u00e0 da roba. P\u00e8 la gran part lo mindj\u00e0 l\u2019\u00e9ra lo m\u00e9mo p\u00e8 caje totte l\u00e9 fam\u00e9ye : Lo mat\u00ecn m\u00e9n\u00e9htra r\u00e8choud\u00e0 ou pan \u00e8 beudz\u00e0 i y adjognavon un ts\u00f2 d\u00e8 vin; l\u00e9 pieu reutcho pan \u00e9 lart. A l\u2019asile l\u00e9 m\u00e9in\u00e0 maque un bocconet d\u00e8 pan dur d\u00e9 bi\u00e0 ; A mi\u00e9djor pol\u00e8nta \u00e8 fromadjo, A noit euna m\u00e9n\u00e9htra s\u00e8ria : d\u00e9v\u00e9n lo catset deumi\u00e9 d\u2019\u00e9va y adjognavon dove ou tr\u00e9 potche d\u00e8 l\u00e9its\u00e9l \u00e9 i y\u00e8 poussavon un ts\u00f2 d\u00e8 gran picht \u00e8 p\u00e8 la r\u00e9nde un ts\u00f2 pieu nourissante i y adjognavon euna tayura d\u00e8 fromadjo prima, prima ou m\u00e9n\u00e9htra \u00e8nt\u00f3 d\u00e8 pan \u00e8 d\u00e8 fromadjo, Euna pitida par de la far\u00e8na non la tameujava \u00e8 a servichava p\u00e8 fare la papetta condi\u00e0 \u00e8nt\u00f3 d\u00e8 burro \u00e8 d\u00e8 l\u00e9its\u00e9l. Lo pan bianc l\u2019\u00e9ra r\u00e9serv\u00e0 i gran occasi\u00f3n : bat\u00e9mo, notse, patr\u00f3n. <\/em><\/p>\n

Ecole primaire d\u2019Ayas Champoluc,
classe de 3e,
25e\u00a0Concours scolaire de Patois
Jean-Baptiste Cerlogne
<\/em><\/p>\n

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Aujourd\u2019hui, nos femmes font une cuisine riche et on a la possibilit\u00e9 de choisir des aliments de qualit\u00e9. Autrefois on mangeait \u00e0 peu pr\u00e8s tous les m\u00eames choses. Le matin de la soupe r\u00e9chauff\u00e9e ou du pain et du babeurre auquel on ajoutait un peu de vin ; les personnes les plus ais\u00e9es du pain et du lard. \u00c0 l\u2019\u00e9cole maternelle les enfants ne mangeaient qu\u2019un petit morceau de pain de seigle dur. \u00c0 midi de la polenta et du fromage. Au souper une pauvre soupe faite d\u2019une demicasserol\u00e9e d\u2019eau \u00e0 laquelle on ajoutait deux ou trois louches de lait et un peu de gruau pour la rendre plus nourrissante et une lamelle bien fine de fromage ou de la soupe avec du pain et du fromage. Une petite partie de farine \u00e9tait tamis\u00e9e pour faire de la bouillie au beurre et au lait. Le pain blanc \u00e9tait r\u00e9serv\u00e9 aux grandes occasions : aux bapt\u00eames, aux noces et \u00e0 la f\u00eate patronale.<\/p>\n

Ecole primaire d\u2019Ayas Champoluc,
classe de 3e,
25e\u00a0Concours scolaire de Patois
Jean-Baptiste Cerlogne<\/p>\n

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Oggi nelle nostre famiglie si cucina in modo ricco con prodotti di buona qualit\u00e0. Un tempo si mangiava quasi tutti le stesse cose. La colazione consisteva in una minestra riscaldata oppure pane e latticello, al quale si aggiungeva un po\u2019 di vino, mentre i pi\u00f9 ricchi potevano permettersi pane e lardo. Nelle scuole materne i bambini mangiavano soltanto un pezzetto di pane di segale secco. A mezzogiorno polenta e formaggio. A cena una povera minestra fatta con mezza pentola d\u2019acqua alla quale sia aggiungevano due o tre mestoli di latte e un po\u2019 di grano schiacciato per renderla pi\u00f9 nutriente, con una fetta sottilissima di formaggio oppure una zuppa accompagnata da pane e formaggio. Una parte di farina era setacciata per cucinarla come una pappina con burro e latte. Il pane bianco era riservato alle grandi occasioni: battesimi, nozze o feste patronali.<\/p>\n

Scuola elementare di Ayas Champoluc,
classe di 3a,
25\u00b0\u00a0Concours scolaire de Patois
Jean-Baptiste Cerlogne
<\/strong><\/p>\n

\u00a0<\/p>\n

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Il pane si mangiava comunque con tutto, anche da solo. La tradizione lo vuole sia nelle zuppe, sia nei dolci ma anche nel brodo o nel vino. Per spuntino, lou ressegn\u00f2n<\/em>, talvolta si faceva la seuppa rodze<\/em> con vino rosso, zucchero e pezzi di pane nero in ammollo; le donne accompagnavano la mandol\u00e0<\/em>, mandorle tritate cotte in acqua, con pezzi di pane. Per l\u2019estate vi era pane duro da ammollare nell\u2019acqua per uno spuntino veloce con del formaggio o da inzuppare nella minestra o nel latte.<\/p>\n

Ai bambini golosi si diceva: Djan Djan peucca pan, lo from\u00e9dzo va dev\u00e0n \u00e9 lo pan reuste eun man – <\/em>Giovanni Giovanni mangia pane, il formaggio va via per primo e il pane resta in mano (Sandra Berthod, Introd)<\/p>\n

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GLOSSARIO<\/h3>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.0.47″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”1_3″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on”][et_pb_text _builder_version=”3.0.66″]<\/p>\n

Tagliapane<\/p>\n

Tagliare il pane<\/p>\n

Sminuzzare il pane<\/p>\n

Pestare il pane<\/p>\n

Rammollire il pane con l\u2019acqua<\/p>\n

Pane duro<\/p>\n

Pane, vino freddo e zucchero<\/p>\n

Spuntino<\/p>\n

\u00a0<\/p>\n

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coppap\u00e0n<\/em><\/p>\n

cop\u00e9 lo pan<\/em><\/p>\n

tsapl\u00e9 lo pan<\/em><\/p>\n

pel\u00e9 lo pan<\/em><\/p>\n

moill\u00e9 lo pan\/eunmeill\u00e9 lo pan<\/em><\/p>\n

pan deur<\/em><\/p>\n

seuppa fr\u00e8ide\/seuppa rodze<\/em><\/p>\n

ressegn\u00f2n<\/em><\/p>\n

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[et_pb_section fb_built=”1″ background_color=”#e02b20″ fullwidth=”on” _builder_version=”3.0.66″ global_module=”247″][et_pb_fullwidth_image src=”http:\/\/www.lopanner.com\/vda\/wp-content\/uploads\/2017\/09\/forno_home2.jpg” animation=”off” disabled_on=”on|on|” _builder_version=”3.0.66″][\/et_pb_fullwidth_image][et_pb_fullwidth_image src=”http:\/\/www.lopanner.com\/vda\/wp-content\/uploads\/2017\/09\/forno_home.jpg” animation=”off” disabled_on=”||on” _builder_version=”3.0.66″][\/et_pb_fullwidth_image][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding=”30px|0px|40px|0px” _builder_version=”3.0.47″][et_pb_row custom_padding=”32px|0px|15px|0px” _builder_version=”3.0.47″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on”][et_pb_text admin_label=”Il pane nero in Valle d’Aosta” _builder_version=”3.0.66″ header_font_size=”40px” header_font_size_phone=”25px” header_font_size_last_edited=”on|phone”] Il pane nero in Valle d’Aosta [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.0.47″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.0.47″ parallax=”off” parallax_method=”on”][et_pb_text _builder_version=”3.0.66″ text_font_size=”18px” text_line_height=”1.8em”] Edmondo […]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"_links":{"self":[{"href":"https:\/\/lopanner.com\/vda\/wp-json\/wp\/v2\/pages\/3133"}],"collection":[{"href":"https:\/\/lopanner.com\/vda\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/lopanner.com\/vda\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/lopanner.com\/vda\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/lopanner.com\/vda\/wp-json\/wp\/v2\/comments?post=3133"}],"version-history":[{"count":13,"href":"https:\/\/lopanner.com\/vda\/wp-json\/wp\/v2\/pages\/3133\/revisions"}],"predecessor-version":[{"id":4381,"href":"https:\/\/lopanner.com\/vda\/wp-json\/wp\/v2\/pages\/3133\/revisions\/4381"}],"wp:attachment":[{"href":"https:\/\/lopanner.com\/vda\/wp-json\/wp\/v2\/media?parent=3133"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}