Back in late October and early November the 22nd Fasulin de l'Occitan cun the cudeghe (eye Beans with pork rind), which last year had called on the banks of the Adda an audience of connoisseurs visitors of more than 22 thousand visitors and more 400 campers from all over Italy. Objective 2014, with a further redesign and logistical arrangements, 'cut the tails' of the mega marathon dedicated to gastronomic dish pizzighettonese of the solemnity of the Dead fished out of the drawer of memories and local gastronomic traditions of the Volunteer Group Mura non-profit organization that annually allocates l' All proceeds from the festival to the continuation of the work of recovery and maintenance of the curtain wall that borders the entire old town straddling the river Adda, for public enjoyment. Also this year the festival is confirmed large numbers but also a lot of new stuff. First of all the double weekend: starting October 31, November 1 and 2 and the new replica of 's 8 and 9 November (November 7 is reserved for the classic evening by reservation only, with the certainty of a reserved table) to 'inside the extraordinary and unique location of the casemates of the old walls: vaulted barrel all connected together and heated by large period fireplaces still in perfect working order every year for this occasion turn into a tavern with a large and impressive time, with wooden tables and benches where visitors can find well-foodies 1,000 seats. 'Fasulin de l'Occitan cun the cudeghe': a plate meter to zero, as all the products used in the table, with a very short chain and hyper and traceable raw materials exclusively sourced locally since (three years now) Volunteers cultivate personally the Black-Eyed Pea Pizzighettone from local agriculture, restoring ancient culture was lost and following their development in all its phases: from sowing to harvest in late August, went very well. A first good step towards the preparation of the succulent dish of green beans from the eye of Pizzighettone, pork rinds and mixed meats from local farms and gardens of vegetables coming from local farms. During the days of the feast dish is cooked 'espresso' with two long cooking since the dawn of the day that will begin in the large professional kitchen made especially for the event from the Volunteer Group Walls, invading the whole country of its typical aroma. The total production is over 16,000 servings (more than 50 pounds), or rather bowls: the containers in which the 'Fasulin' are served steaming, accompanied by fresh bread and good wine, as tradition says. Behind the stove there will be volunteer cooks, about a dozen mothers and grandmothers of the country that continues in the tradition of the recipe jealously guarded and that are part of that strong staff of more than 250 volunteers involved in the organization of which party starts every year in the month of June. In the table, other local products: sausages and bacon from our own, gorgonzola, raspadura, provolone Valpadana dop Cremona mustard and grilled polenta and still fresh and, finally, rustic pie of the dead, a typical sweet of the party with secret recipe, baked only once a year for this occasion. As a corollary, the first weekend of 'Fasulin', the 14 ^ 'BuonGusto', an exhibition of food and wine market local products and regional Italian (October 31-November 1 to 2, free entrance); in the second weekend the 1 ^ 'Beer & Wine' (7-8-9- November, free entry) with craft microbreweries and Italian culinary excellence. In addition, both the weekend, you can join a guided tour (at night and in daylight) to the discovery of the walls of Pizzighettone Walled City of Lombardy; visit the museums in the walls, the Civic Museum and embark on cruises Adda on board Mattei. For friends campers, camper service charge (Viale De Gasperi) and free parking areas. During the party will run a shuttle train. Inside the walls of the 'Fasulin' this year will set up a double corner for the little ones: a play area for children and a corner baby food and bottles for our baby guests.