Pain On Right Hand Side And Blood In Poop

The Basin earthquake

It's been more than three months after the earthquake 8.8 on the Richter scale and the truth is that after the event anyone is still the same, here in southern Chile.
is that this earthquake and tsunami broke into our lives so fierce, releasing what is inside each of us and showing a snapshot of our lives, emotions, feelings and social behavior. We as a team
documentary Itata tastes and knowledge "that has been immersed in the soul of the kitchens of rural women smoked their ancestral recipes, we can not fail to include a look of what destroyed the earthquake and tsunami in rural life. However we discovered that despite the losses of crops, houses, gardens, loved ones, women farmers in our area, recover, and begin again with an attitude of great strength and courage, as if accustomed to getting a and again the blows of nature.
On February 27 was a Saturday and we as a team we were going to save the party Guarilihue duck in the restaurant "Doña Juanita ovens, about 100 people had confirmed their attendance to go to enjoy a delicious lunch Chilean and musical group in our area. Finally, none of that happened and every one of us was the concern that we were going to record, and not assuming that this had been a bigger catastrophe than we thought. It took a month to get together again and return to the documentary that is now being edited by our Director, Marcelo Gotelli. So very soon we will go to blog and Facebook a synopsis of the documentary.

Held Itata Basin

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Itata preparation of chicha in Guarilihue

For many, Chicha is a must or grape juice, sweet and pleasant in the process of fermentation and Mapuche, a part of our national customs, the chicha in horn, a bull horn that simulates a vessel and forcing the tradition that the President drinks the nectar during the Fiestas Patrias. Although for some it as a beverage chicha temperamental and unpredictable, something popular expressions like "do not know the chicha that is healing ", reveal a feature of their possible effects, such as rejoice or just ruin the party. Guarilihue recorded in the whole process of harvesting and processing of grapes into Chicha. Don Orlando Reyes, husband of Mrs. Juanita Fuentes showed us how to make chicha. "This process happens every year during the harvest, we harvest the grapes are put in drawers takes the place of gathering and pour the grapes into the crusher machine, this machine has a pump that pushes the skins and juice to a deposit called Lagar. The stalk or stick of grapes is in another container which is then used for fertilizer. The wine press is allowed to stand about 8 days sugar is slowly transformed into alcohol, then when the chicha is ready, Don Orlando carries the brew into vats or barrels.

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The syrup: a sweet cooking

Guarilihue We arrived early at the landscapes looked splendid countryside, those yellow-red color assumed by leaves of trees in autumn, we did presage a good light for the recording of syrup.
The story notes that the preparation of the syrup was known to the Arabs and the English in the eleventh century, and at the time involved a long process of cooking to get a sweet sauce of red grapes and other fruits. So as the Arabs and the English felt a predilection for sweet preparations, Chileans sympathized immediately declared "good pal sweet."
We arrived at the house of Doña Juanita and she and her husband had already put the fire a huge pot with grape juice, about 100 liters, to simmer. This nectar requires at least 10 hours of cooking to achieve the specified consistency needed to make desserts of milk with semolina or corn starch to make liquors to be served with flour, peeled mote to spread on bread like jam. Doña Juanita says that "the syrup is a byproduct of grape country and is prepared once a year during harvesting. You have to grind the grapes and make the juice, usually cooked between 100 and 150 liters of concentrated fresh grape juice, unfermented, for between 30 and 40 gallons of syrup. Now there are very few people who produced and time-consuming to prepare, using funds formerly collected but no one has those pots of 100 and 200 liters. " This juice concentrate
it to his grandmother, mother and today she and her daughter prepares Massiel. "I also do a liqueur with rum, syrup and wine and is called winter burning may be taken as an aperitif or digestif, they ask me a lot in the restaurant."
cociera While we waited for this delicacy, we record what happens in parallel, the women of the house prepare tamales, dona juanita cooking lunch, "little children wrapped in cabbage leaves, a delicacy, also no shortage of pies and homemade bread for the peasants who work in the harvest of grapes and some diners who are to lunch at the restaurant "Los Hornos de Doña Juanita." Among this task Dona Juanita sweeps the yard with a tree branch, gives food for animals, hanging laundry, notes from time to time as you cook the syrup and cooking naturally.

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Uva Grape Country

Poets for centuries have expressed the virtues of wine and Don Nicanor Parra said in one of its songs "The blind man with a drink, see sparks and lightning and lame from birth starts dancing cueca." It is a mystery to a good meal and a good red wine softens the soul and the heart is sincere, therefore at a moderate dosage, the wine is part of our way of being. Thus, in our journey to rescue the culinary values \u200b\u200bof our Chilean identity, peasant farmer interviewed by Don Fabian Mora, brother of Mrs. Juanita Fuentes, who told us the importance of grape country, product of which depend a great number of small farmers in the area.

This strain came to Chile and the Jesuits area around 1700 and was used for Masses. This a grape is highly resistant to weather, pest and produces a wine of tradition, durable, lightweight and low color. The wine produced from grapes country is also used to increase the amount of certain wines such as Cabernet Sauvignon. Currently farmers tired of the ups and downs of prices they sell their crops to large companies and some have even changed vines by pines, therefore its culture has been lost.

interesting thing are the products produced by the grape country, which are related to the tradition, histories and ways of living life in the countryside. One of these products are chicha and syrup linked to the culinary theme and related rural tourism development the wine.