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Parco Naturale Regionale dell'Antola

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Products

The Tastes of Antola Park

The richness of the territory reflects on the abundance in local products. Some products are widespread in the whole region, like pandolce genovese; others are characteristic of the inland, since they are linked to the picking of spontaneous "fruit" like the king bolete, or to the confectionery industry based on the use of chestnut flours. Moreover, there are some exclusive products like chestnut quadrelli and extra jam made with violet petals.

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Found 25 results (Sort order: Category > Product)
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Fruit Jam
Production area: All the inland of Liguria. Curiosities: Jam was born from the need to preserve season fruit and eat it in the periods when it is scarce. At the time of the ancient Romans, products having the same aim already existed: they consisted...
Category: Preserves
Mushrooms in Oil
Production area: All the inland of Liguria. Curiosities: In the past, there were many ways to preserve mushrooms: dried, in salt, in oil. In an anonymous manuscript found in the archives of the Municipality of Sassello, called "Cuoco di casa" and dating...
Category: Preserves
The best roses to produce the jam are the Damask Rose, the Rugosa rose, Gallic rose and the Provence rose, also called "chapeau de Napoléon". All these roses come from the Genoese and Ligurian hills, cultivated without chemical treatments by trusted...
Category: Preserves
It resembles a common creamy jam, with a dark violet-blue color, quiet sweet and smelling like violets. It is packaged in small glass jars with a capacity of 106 ml and 48 ml. It is used even in the pastry shops. The specific tools to prepare it are:...
Category: Preserves
Canestrello or Canestrelletto
Production area: Inland of Genoa, Val Trebbia. Curiosities: Documented since the 18th century, canestrelli, whose origins are claimed by several towns of the inland of Genoa and the lower Piemonte, are classical ring-shaped biscuits with a central hole....
Category: Sweets
The Castagnaccio was prepared with the chestnut flour during the holidays. It is a typical sweet with a unique aroma which delighted the month of November and others.
Category: Sweets
This canestrello is dark brown and has a crumbly texture and a marked flavor of wood and chestnut. The chestnut canestrello was a poor and inexpensive sweet with which people saved the wheat flour. They used honey as a sweetener, and a particular flavor...
Category: Sweets
Pandolce Genovese
Production area: All the regional area. Curiosities: It is the traditional Christmas dessert of Genoa, with a rough aspect but a rich content, recalling the nature of Ligurian people. The tradition to enrich bread with zibibbo is very ancient: as a matter...
Category: Sweets
Torriglia Cake
Production Area: Torriglia (Genova). Curiosities "A bella de Turigia che tutti voean e nesciun piggia" (The beautiful lady from Torriglia: everyone wants her, but nobody wants to marry her): this saying, one of the most famous in Genoa and province,...
Category: Sweets
Formaggetta of Alta Valle Scrivia
Production Area: Alta Valle Scrivia Curiosities: All the farmers of the inland have some animals and, according to the milk availability, they produce a round of cheese called "formaggetta" varying according to the season and to the percentage of the...
Category: Cheese
Ricotta of Valle Scrivia
Production Area: Valle Scrivia Curiosities: The term derives from the Latin "recoctus" and refers to the re-cooking of milk whey. The fact that it is not a product deriving from the coagulation at high temperatures of the milk casein but of the whey...
Category: Cheese
Honey of Liguria
Production area: All the Ligurian inland. Curiosities: In the past, in order to protect bees from wind, cold or heat, the local bee-keepers used empty chestnut tree trunks. It is rare today to see in the countryside these ancient shelters, since if you...
Category: Honey
Fresh or Dried King Bolete
Production area: All the inland of Liguria. Curiosities: Mushroom picking and processing date back to the Middle Ages: mushrooms were very appreciated already at that time, to the extent that they are among the gifts that Del Carretto required at Christmas....
Category: Vegetables and Legumes
Prugnona Quarantina Potato
Production Area: All the inland of Liguria. Curiosities: When it reached the Old Continent, the potato was not immediately included among the horticultural products. It took years before it was exploited in cooking. This depended on the fact that its...
Category: Vegetables and Legumes
White Quarantina Potato
Production Area: All the inland of Genova up to the bordering Apennines in the area of Savona and La Spezia. Curiosities: In Genovesato, the knowledge on the potato and its cultivation is deeply linked to the name of Michele Dondero, parson of Roccatagliata...
Category: Vegetables and Legumes
Cabannina Cow
Production area: Val d'Aveto, Valle Scrivia (Province of Genova). Product features: Cabannina cow is a small-size cow: males reach at withers 125cm and females 118cm. The average weigh is about 400 kilos. Of particular interest the big abdominal...
Category: Autochthonous Breed and Meat
Meat of Antola
The territory of Antola Park houses many pastures for different cow breeds mainly used for meat production. Traditional breeding includes a period of seven-eight months of summer grazing (April - November) and about four months in the stable (December...
Category: Autochthonous Breed and Meat
Disk-shaped durum wheat fresh pasta, with pictures stamped on it through special tools (wooden stamps). Production area: the whole hinterland of Chiavari and Genoa Curiosities: in the Levante Ligure the word "corzetto" (or "crosetto" or "crozetto")...
Category: Rice Pasta and Cereals
Fresh pasta in the shape of an eight, about one centimeter long. The dough is made of common wheat flour. Production area: Val Polcevera Curiosities: this pasta is the result of the ability of wise hands and of a light pressure of the fingers, which...
Category: Rice Pasta and Cereals
The taglierini are an egg pasta which is cut in the shape of thin stripes. There is also the green version made by adding borage or common nettle in the dough. Production area: Liguria's whole hinterland. Curiosities: the name tagliolini comes...
Category: Rice Pasta and Cereals
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