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Giazza wanted to keep alive an ancient tradition: that of coal production. In the past, the production of coal was a real job and the product obtained, the charcoal, was used and marketed.

 

That of the charcoal burner was a technique widely used in much of the Alpine area to transform wood into charcoal. Although this technique has undergone minor changes over the centuries, the charcoal pit has always maintained a conical mound shape, formed by a central chimney and other lateral vents, used for the purpose of regulating the draft. The coal production process exploits an imperfect combustion of wood, which occurs in conditions of poor oxygenation.

The construction of the charcoal pit is very complex and requires great experience and skill.

 

Today the charcoal burner is no longer a necessity because coal is no longer consumed as it once was. But the desire not to forget one’s origins and to pass on this ancient technique over the years are the reasons that push Nello Boschi and his son Giorgio to revive this tradition every year.

 

Every year, for more than 30 years, this ritual has been proposed again, and even for those who cannot attend the event in person, it is always possible to watch it on the internet through a webcam that shows all the phases, from preparation, to switching on and finally to the extraction of the product.

 

The product obtained is used in the restaurant to cook on the fire. And I assure you that everything takes on a different flavor.

… ..To try the grilled trout !!!!

 

Giazza, where to eat:

Osteria Lietzan (www.ostarialietzan.it)

Pizzeria Cimbra

Pizzeria al Torrente (www.altorrentegiazza.it)

Boschetto Refuge (www.rifugioboschetto.it)

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