Prandaglio is a former municipality that aggregates the hamlets of Bondone, Berniga, Castello, Peracque, Mezzane, Canneto (originally Canéto) and Ponte Pier of the municipality of Villanuova sul Clisi. The name Prandaglio comes from the Latin pre-vallium (in front of the valley) or from the Roman name Prandalius.
The first evidence of Prandaglio is in 1610 from G. Da Lezze's Brescia Cadastral: the town is described as rich in woods from which wood was obtained and in a small part cultivated with vines, from which a good wine was obtained.
In 1810 the municipality was suppressed by the Napoleonic administration of the Kingdom of Italy and annexed with Vallio a Sopraponte. Six years later it regained its autonomy with the notification of 12 February 1816 of the Lombard-Venetian Kingdom, and was finally suppressed on 3 August 1928: since then, Prandaglio is a hamlet of Villanuova sul Clisi.
The oldest church in Villanuova is the Sanctuary of the Madonna della Neve, built in the 15th century on top of Mount Renico, on a rocky spur, about 900 m above sea level, surrounded by a dense forest of beeches and centuries-old oaks.
Heavily damaged by the earthquake of 2004, it has returned accessible since 2011, after a long repair and consolidation work. You can reach it from the path marked by a sign in the hamlet of Peracque.
Other points of historical and artistic interest are: in Berniga the parish church of San Filastrio, consecrated in 1546 and remodeled in the seventeenth century and, in Ponte Pier, the Roman bridge of the same name
A. MADONNA DELLA NEVE SANCTUARY
B. CHURCH OF S. FILASTRIO IN BERNIGA
C. PONTE PIER, BRIDGE OF ROMAN ORIGINS
The cuisine of the Valle Sabbia is by nature a very poor cuisine, but rich in taste.
You cannot miss the "Taragna" polenta: a buckwheat flour polenta cooked with abundant young and lean cheese. Two variants: appreciated by the smallest, "la balòta", spherical shaped polenta with a heart of cheese and the country polenta "col formai Bagoss", a special polenta, prepared with a cream of the finest cheese, sprinkled with delicious malga butter.
Among the first courses, the casoncello stands out: pasta filled with bread and grated cheese, parsley and garlic, seasoned with local butter scented with sage and cheese.
The skewer is the undisputed king of the main meals: pieces of chicken meat, loin, cup or ribs inserted on the "ranfie", interspersed with sage and potatoes, cooked over an open fire and on the grill for 4-5 hours. Other traditional dishes are based on rabbit and goat but also with game: birds, hare "in salmì" or “alla montanara” with red wine and chestunts, boar stewed or "in salmì".
The bilìne, or chestnuts, are cooked boiled with a bay leaf, roasted, toasted on the fire, or dried and reduced to flour.
The production of cheeses in Valle Sabbia is characterized by small farms and the clear prevalence of brown cows from which are born cheese and unique organoleptic properties and taste: the most famous is the Bagòss, the Bagolino cheese, with an intense and aromatic flavour, sometimes spicy