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In the three Park valleys, besides the most characteristic and famous dishes of the Ligurian cuisine of the hinterland, you can also taste other dishes characteristic of each town.
The traditional dishes have been recently rediscovered by the most careful restaurateurs: Baciocca (a cake made with quarantina potatoes, a local variety), Micotti (based on corn meal), rice cake, Castagnaccio or Patuna (prepared with chestnut flour), Puta (a sort of mashed potatoes made with chestnuts mixed together with cold milk), Testaieu (wheat focaccia cooked in special terracotta crocks), San Sté cheese (seasoned cacio cheese, characteristic of Val d'Aveto, produced with Cabannina cow's milk), prebugiùn (prepared with cabbages, potatoes, and field herbs), all tasty dishes characterizing a cuisine poor in ingredients but not in tastes, which are worth to be tasted. As far as desserts are concerned, we should mention Canestrelli and Pine nut pie of S. Stefano d'Aveto, as well as Rotelle of Borzonasca. Cooking in "crocks", used still today in many houses and several holiday farms and trattorias, flavors bread and dishes in a special way. Locations which have more direct contacts with Spezzino, Parmigiano and Piacentino areas, feel the influence of the mountain cuisine of those provinces. A trip and, even better, a stay in the Park should be an occasion to taste and appreciate local gastronomy, a cultural element which is not secondary for a good knowledge of the territory.
In the Park valleys there are still some local varieties of fruit and vegetables, which have been wisely preserved or rediscovered by farmers: among the others, the Zerli red onion, tapparona hazelnut and quarantina potatoes.
In the Park mountain areas, you can still directly buy the main products from producers or collectors of vegetables, potatoes, berries, mushrooms (also dried and in oil), cow's meat, cow's milk cheese (San Sté and Sarasso, in particular) and charcuterie (salami, coppa, beròdi - blood sausages - among the others); in the hills or in the areas facing the coast you can purchase above all sheep and goat cheese (formagetta), oil, grapes and wines (Ciliegiolo, Vermentino, Bianchetta genovese), fruit, hazelnuts. In the whole Park territory, fine qualities of honey, jam, chestnuts, corn (and relative flours), liquors are produced.

Found 29 results (Sort order: Category > Product)
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Canestrelli of Santo Stefano d'Aveto
Product features: classical biscuit, ring-shaped with central hole, ideal for breakfast and even better for a snack with tea or sweet wine. These soft and crumbly pastry biscuits are characterized for the abundance of butter. Ingredients: 500 g flour,...
Category: Sweets
Castagnaccio
Production area All the regional territory. Curiosities On celebration days, chestnut flour was used to prepare the so-called castagnaccio, a characteristic and well-known cake with an unmistakable aroma cheering up the month of November, and not...
Category: Sweets
Production area: Val Graveglia (Né) Product features: they are pleasant sweets because they are halfway between the thin tegoline and the classical gallettine, more tasty and doughy. They are ideal with milk, tea, or coffee, but we recommend to...
Category: Sweets
Production area Val d'Aveto (GE) Product features Pie with a golden color and a surface covered with pine nuts. The outer layer is crunchy, while inside the pie is soft. How to prepare it Ingredients: 50 g sweet almonds, 50 g bitter almonds,...
Category: Sweets
Rotelle of Borzonasca
Production area Borzonasca (GE) Product features Short pastry biscuits. Their shape recalls small wheels: round, with indented edges, a diameter of about 12 cm, and a hole in the middle. Their dough is compact but crumbly, has a golden color, and...
Category: Sweets
Characteristic sweets based on corn flour. Thanks to the presence of a working traditional watermill, in Val d'Aveto it is possible to obtain some particular "coarse" and tasty flour varieties from chestnuts and from an ancient and local corn variety...
Category: Sweets
Goat's Milk Cheese of Sopralacroce
Production area: Sopralacroce (Valle Sturla) Product features: it has a cylindrical shape with convex lateral side and flat upper and lower sides, height of about 6-10 cm and diameter from 15 to 20-25cm. Ready for consumption after 3-4 months of...
Category: Cheese
Raw Milk
Production area: Val d'Aveto (S. Stefano d'Aveto) and Val Graveglia (Ne) Curiosities: milk directly produced by the Park holdings. It is very fresh, not subject to any treatment, coming from one holding only and, last but not least, cheap for...
Category: Cheese
Santo Stefano traditional cheese
Production area Upper Val d'Aveto (GE) Product features Regular cylindrical shape, weight from 3 to 18 kilos according to the size of the round. Elastic and smooth thin rind, from straw yellow to brown according to the maturation degree. Straw...
Category: Cheese
Sarasso
Production area Upper Val d'Aveto (GE) Product features Salted and mature ricotta cheese. Cylindrical shape, white-yellow color, intense taste. How to prepare it Ricotta deriving from the whey of S. Stefano d'Aveto cheese is salted and...
Category: Cheese
U Cabanin
Product features: U Cabanin cheese is exclusively obtained from Cabannina cows bred in small local farms. It has a cylindrical shape with flat upper and lower side with a diameter of 17-19 cm and a lateral side of 7-9 cm. It matures naturally, at least...
Category: Cheese
Honey of Aveto
Production area All the inland of Liguria. Product features Fruit of the tireless work of the bee, honey is one of the most genuine existing products, since it does not need any treatment, either for its production or preservation. Among the local...
Category: Honey
Production area All the inland of Liguria. Product features The King Bolete spontaneously grows in the forests of the whole regional mountain area, with different organoleptic features from valley to valley. Mushroom picking takes place in chestnut,...
Category: Vegetables and Legumes
Porcini Mushrooms
Production area: all the Park valleys Curiosities: the Park houses an extraordinarily rich forest biodiversity of plants and animals. The natural products of our woodlands include mushrooms, standing out for variety and quality, and among them the king...
Category: Vegetables and Legumes
Quarantina Potato
Production area All the inland of Genoa. Product features White quarantina potato of the mountain area of Genoa is the Ligurian potato variety par excellence, considered the most ancient and tasty local variety. Round or round-oval tuber, smooth...
Category: Vegetables and Legumes
St George's Mushroom
Production area: all the Park valleys, in particular in the Municipality of S. Stefano d'Aveto where every year in May some gastronomy events dedicated to this mushroom species are organized. Curiosities: prugnolo, spinarolo, St George's Mushroom :...
Category: Vegetables and Legumes
Tapparona Hazelnut
Production area Valle Sturla and Val Carnella (GE) Product features Cultivar of local origins, mainly cultivated in the north-eastern section of Valle Sturla (Val Carnella). Pollen-producing and luxuriant shrubby trees characterized by a rapid growth....
Category: Vegetables and Legumes
Zerli Red Onion
Production area Val Graveglia (GE) Curiosities Onion was considered an "exploiting" cultivation, to the extent that some tenancy contracts listed it among the forbidden cultivations. This depended on the fact that onion needs nitrogenous fertilizers:...
Category: Vegetables and Legumes
Production area: Val Graveglia and Valle Sturla Curiosities: this kind of dark bread has been named Pan Martìn probably from St Martin Day, on 11th November, when chestnut flour used to be ready. Chestnuts, dried and beaten, used to reach the...
Category: Bread
Chestnut Flour
Production area: Val Graveglia, Valle Sturla, and Val d'Aveto Chestnut flour, also called sweet flour, is the product obtained after drying up and milling chestnuts. It is characterized by a hazelnut color and a sweet taste. It is mainly produced...
Category: Rice Pasta and Cereals
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