From simple cockerels they are transformed into capons, but in the Asti area they become true “stars,” even taking center stage in beauty contests. In Vesime, chronicles report of a tradition dating back to the 18th century that is tied to the celebration of Santa Lucia (13 December). On this occasion, Asti capons become the undisputed protagonists—almost like celebrities—worthy of real beauty contests. It is a traditional production process that is still carried out using methods that have remained unchanged over time and mostly entrusted to the care of the women of the family. The art of caponizing chickens, once they reach a weight of around one and a half kilograms, requires great expertise: it must be performed by skilled hands capable of carrying out the procedure without causing suffering to the animal. After the operation, the capon grows freely outdoors, in farmyards and meadows, fed on local products, particularly maize. In this way it develops into a healthy, robust bird with tender, flavorful meat. During the festival, it parades like a true star: a good capon can be recognized by its weight (between 2.5 and 3.5 kg), its light plumage, small head, and absence of a comb.
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