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Parco Naturale Regionale dell'Antola

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Products: Rice Pasta and Cereals

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.

Project for a Local Market Network

 

Found 4 results (Sort order: Category > Product)
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
Snake-shaped zigzag pasta, about 1.5 to 2 cm long, cylindrical and with the ends thinner than the central part. Production zone: Recco and Levante Genovese Curiosities: the term "trofie" in the area of Genoa defines the "gnocchi", that is a dough of...
Category: Rice Pasta and Cereals
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