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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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Production area: Val d'Aveto Product features: Quarantino corn is a corn variety directly selected by farmers, that can have different morphological features according to the production area it comes from. The fruit of Quarantino corn is characterized...
Category: Rice Pasta and Cereals
Berodi
Production area All the inland of Liguria. Product features Sweetbread and pork blood sausage. Berodo, traditionally prepared at Christmas - period when the pig was killed - is a sausage made with the blood mixed with the cooked pork plucks. It has...
Category: Cold Cuts
The Park Salami
Production area: traditional product of the Ligurian inland, in particular of Val d'Aveto, Val Graveglia, and Valle Sturla, the three valleys of Aveto Park. Product features: it is a raw salami, maturing for 40 days and over, produced with pork,...
Category: Cold Cuts
Baciocca
Production area Valle Sturla and Val Graveglia (GE) Curiosities Baciocca is a dish widespread in the inland of Genova Near East. It consists of a few ingredients, simple but nourishing, and is so tasty that it has become an appetizers in many traditional...
Category: Further Products
Bidulli of Carla Apples
Production area: Val Graveglia (Ne) Curiosities: "bidulli" are thin slices of Carla apples dried and used to prepare a delicious apple tea. Product features: Carla apple is a very ancient apple variety characterized by small but very tasty fruits....
Category: Further Products
Micotti
Production area Valle Sturla (GE) Curiosities The Benedictine monks drained the lands of the stream Sturla creating cultivable lands, bordered with oak and chestnut tree forests. The local cuisine depended on what the land produced and, although agriculture...
Category: Further Products
Prebuggiun
Production area: all the Park valleys Curiosities: it is a mixture of spontaneous herbs. As a matter of fact, the word "boggiòn" means a messy group of different things. The most common harvested herbs are the following ones: common brighteyes...
Category: Further Products
Production Area: Val Graveglia (Né), Valle Sturla (Borzonasca and Mezzanego) Product features: it is a characteristic autumn dish based on chestnut flour, that used to be prepared by the farmer families to be eaten at dinner in the evening or...
Category: Further Products
Testaieu
Production area Val Graveglia (GE) Curiosities The Latins called testa (head) the brick, the roofing-tile, the terracotta pot, or a pot in general. The Ligurians from the inland called testetti the small earthenware frying pans used to cooked the...
Category: Further Products
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