 |
|
 |
 |
 |
|
|
|
SESSAME |
| |
 |
Comune
di Sessame
P.zza Martiri Liberazione 6
Tel: 0144/392155
E-mail: sessame@libero.it
Mayor: Carlo Berchio
Population: 290
Altitude: 375 a.s.l.
Carabinieri: Bubbio
Tel: 0144/8103 |
|
|
|
| |
The
settlement of Sessame is very ancient,
probably predating the Roman conquest
and traceable to the presence of a Liguri
population. In late Medieval times the
village followed the same ups and downs
as the other feudal territories in the
area. In 1217 Enrico, son of Ottone, ceded
a part of the territory to the Podestà
of Alessandria. In 1277 the ownership
of Sessame passed to the Council of Asti.
During the early years of the eighteenth
century it came under the control of the
Savoy court, who gave it in feudal ownership
to the Pietrasanta family.
|
| LOCAL
AREA - ECONOMY |
| The
village is built on land liable to subsidence,
with many houses showing hairline cracks that
are clear signs of the geological instability
of the underlying ground. Sessame is the first
and true home of Brachetto, a important sweet
wine that constitutes the principle source
of income for the few remaining farming families
in the area. The vines cover most of the municipal
area and gives the countryside its distinctive
characteristics. |
| ART |
| The
ancient brotherhood of the Disciplinati began
in the XVII century, which is when the apse
and the Baroque façade date back to,
as well as the bell tower, mounted on a small
cupola; the whole building has recently been
restored and is used for cultural activities
such as exhibitions, conferences, theatrical
and musical evenings. Next door is the parish
church of San Giorgio, another Baroque building,
but which has undergone many alterations in
recent years. Today it presents a sombre façade
and simple interior. |
| EVENTS |
| The
village is famous for an antique risotto recipe,
so much so that this dish has become the object
of an annual food fair, on the first Sunday
in May. A plate of rice and a glass of wine
is offered to everyone, re-enacting events
from the XVIII century, following a natural
disaster. Following tradition, the recipe
for the stock used is kept secret, and revealed
by the head chef to his successor at the end
of his appointment. |
|
|
|
|
 |
