THE OX IN THE FAIR
Composition: Burdock (Arctium Lappa L.) roots, Fennel (Foeniculum vulgare M.) whole fruits, Licorice (Glycyrrhiza glabra L.) roots, Rhubarb (Rheum rhaponticum L.) rhizome, Boldo (Peumus boldus Molina) leaves, Fumaria (Fumaria officinalis L.) summit.
How to use: pour a tablespoon of boiling water ( 17 g per liter). Bring the water to a boil. Extinguish the fire. Pour the herbal tea and let infuse 10- 15 min. Drink a cup several times a day.
Keep in a cool and dry place.
The Fat Ox Fair has ancient origins, since 1473 two-week livestock markets were held in Carrù. With the decree of 1635, the Duke Amedeo I granted the concession to the community to hold an annual fair. In 1910 the first, with exposure of oxen, award ceremony and parade of the Piedmontese breed heads with hand-embroidered and hand-painted gualdrappe, with qualification since 1985 of regional fair. In the restaurants, from the early morning, you can taste the typical local dishes, such as boiled with sauces and tripe soup, cups of broth and glasses of Dolcetto, as the customs of the time.
It is said that Dr. Andreis di Carrù mixed herbs and purifying spices to digest the fair, hence the herbal tea of Speziali to pay tribute to the traditions and emotions, keeping them alive over time … in good health … good tasting!