Our greased pole: the abundance of Spaghetti&Mandolino.

The Maggio tree, also known as the tree of Plenty, is a myth derived from various popular cultures and has always been venerated as a symbol of the new warm season and its promises of abundance. Its origin is linked to arboreal cults spread throughout Europe from the Celtic area in the so-called May festivities, which are believed to be a continuation of ancient fertility rites, very important among peasant populations. Traditions, games, and large meals around the great sacred tree of the village: the cultures of our ancient ancestors have somewhat faded with the passing centuries, but we pay homage to them even today.

The tree of Plenty is what remains of the archaic sacred tree of May, stripped of all magic and sacred meaning: a popular game dedicated to the village youth, which involves them attempting to grab prizes, usually very protein-rich food items, at the top of a pole completely smeared with animal fat, making it very slippery. The proteins and calories gained from the tree were then taken home by the boy, who shared them with his entire family.

Each village celebrating around the sacred May tree became the Land of Plenty, which in ancient literature was the place of culinary abundance and absolute well-being due to a full belly. The word "Plenty" perhaps derives from the Latin coquere or the Provençal cocagna, which in turn comes from coque, meaning eggshell or fruit peel. It could also come from the Provençal coca, meaning sweet bread. However, references to cooking, also understood as food rations, laziness, gluttony, and eating to the point of exhaustion, possibly without working, can be found dispersed across all European languages, from the French cockaigne to the Old Irish cucainn and even to Spanish cucaña. In the Netherlands, the same concept is associated with Luilekkerland, the land of laziness and gluttony.

What we want to do today is transform ourselves into the Land of Plenty, celebrating the beautiful seasons that are beginning (even if they are warming us very slowly), extolling proteins and tempting you, our young and daring friends, trying to encourage you to climb our tree.

We could tell you about the Salumificio Pavoncelli, which has been producing typical Veronese cured meats for 110 years in the renowned Valpolicella, and more. Spicy ventricine, spianate, salted meat, roast pork loin: exceptional products! Or we could talk about Pedrazzoli, a family that was the first in Italy to produce organic cured meats with a complete supply chain: this means they produce everything from animal feed to the final product. Their foggy salami and homemade bacon are truly unique! And what about Corrado Benedetti? Among the white rocks of Lessinia, the land of the Cimbri, the Benedetti family has learned ancient pastoral traditions, first dairy and then pork. We especially praise Corrado Benedetti's cured meats aged in Amarone, a true delicacy! It’s impossible not to praise the Salumificio Giannelli, a true gem of quality meats in Italy: award-winning products and true excellences that are hard to find elsewhere! Unmatched pancetta and sausage from Benevento! Let’s continue with another excellence: the Salumificio Del Sante, a true pork paradise in the hills of Parma, whose products are part of the ancient local traditions and made entirely without additives and preservatives! Let’s conclude with the pride of Ferrara, the Salumificio Zironi, a true pride in the production of salama da sugo!

We know we have made you feel truly in the Land of Plenty, at least for a moment, but to ensure that the magic does not fade, continue to visit the pages of our portal, especially that of the cured meats! Climb this tree of Plenty called Spaghetti and Mandolino!

S&M