Italy offers its rustic delights

Gunnedah has decided to turn itself into Italy for a weekend in September; a bold move that in one stroke differentiates itself from other food festivals in the region and presents itself as the ideal platform to not only celebrate the produce of the Namoi Valley, but also to salute the contribution of its migrant population.

The decision to go with an Italian theme (even though it was the Greeks and Chinese who pioneered many of Gunnedah's early eateries) was an easy one. The three main cuisines of the world are Chinese, French and Italian - but it is the Italians with their strong links to the land and their celebration of local produce that seemed the most similar. There is also something of a similarity in landscape; one weary Gunnedah traveller mused after a trip to Italy that there was no need to go to Umbria, it was just like Somerton.

There is no argument over the quality of produce in the district, but there may historically have been question marks over the culinary skills of Anglo-Celtic mums to cook and present it tastefully and attractively.

Times have changed.

Even footy players who once thought a steak had to overlap the plate and that salads were for girls, are now adept in the kitchen. It's all about taste and culture and the days of meat and two veg washed down with a few schooners are fading.

Hence the launch of Festival Italiano in Gunnedah - straddling the weekend of September 25-26, with the Feast of the Two Rivers on Friday night and the big event for the people - Annual Porchetta Day - on Saturday.

Porchetta days are renowned in Italy for celebrating the gifts of the land and, in the case of Gunnedah's Porchetta Day, will also salute the contribution to the lifestyle of the Namoi Valley made by our migrant communities.

The key events of the festival will marry the rustic delights of Italian cuisine with excellent local agricultural products - pork from local farms; Italian breads such as ciabatta and panini, along with pasta, made from local durum wheat; olive oil from local olive farms; local tomatoes and basil in sauces.