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Parco Naturale Regionale Monti Simbruini

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Harvesting
Harvesting

The Territory and the Products

In Monti Simbruini Regional Park, the agricultural and breeding activities involve a surface area of about 8,000 ha, approximately equal to the 28% of the whole Park area. Although the statistic data reveal a negative trend in the dynamics of the local people, with a still ongoing exodus towards the nearby town of Rome, the potentialities linked to traditional activities, including agricultural activities, are considerable. Among the most promising "entrepreneurship nests" there are breeding (of cattle, sheep, and horses), cheese making, and the cultivation of characteristic vegetable species like the legumes of the middle valley of Aniene ("fagiolina", "cioncone", Vallepietra bean, and "pallino") and the truffle.
Breeding goes together with a practice that is no longer used: the so-called "pascolatico". In some state-owned grassy areas, the local people can still leave their animals grazing without limits of time, number, and species. The local woodlands are rich in mushrooms and game, while the watercourses house a considerable fish population. Famous are the trout and lampreys fished in the river Aniene in Filettino, Trevi, Jenne, Subiaco, and in river Simbrivio in Vallepietra. All this contributes to characterize the gastronomy tradition of Simbruini Mountains, a fine combination between knowledge and tradition, the everyday efforts and the ability to transform into a tasty dish also the less noble local products.
Water, flour, and passion are the ingredients of the 'ndremmappi di Jenne, a sort of fresh pasta based on wheat flour mixed with bran. The pastry, obtained by mixing the dough with mild water, is rolled out and cut into rather large strips. The latter are put one onto the other and cut until you obtain small strips of 4-5 mm of length. Afterwards, a sauce made with oil, garlic, parsley, chili pepper, tomato sauce, and anchovies is added.

Further information

Found 38 Products. Results from no. 21 to no. 38
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Quality Brands
ProductCategory

 
PAT
 Propolis
Bees collect propolis from the buds of the plants and use it as a natural antiseptic to sterilize th... >>
Honey
PAT
 Savory Honey
Savory is a pleasantly aromatic plant and is used both in cooking as a flavoring and in herbalism as... >>
Honey
PAT
 Extra-virgin Olive Oil
Extra-virgin olive oil with a green color tending towards opaque yellow. Light-medium ripe fruity an... >>
Oil
PAT
 Cappellette Bean of Vallepietra
The coloring is particular and the ecotype has been named after this feature: the bean is half white... >>
Vegetables and Legumes
PAT
 Small Ciavattone Bean
Seed produced in the agricultural holding, coming from a local ecotype: Ciavattone, of the family Pa... >>
Vegetables and Legumes
PAT
Vallepietra Fagiolone (Ciavattone)Vallepietra Fagiolone (Ciavattone)
Local ecotype seed cultivated in agricultural holdings, belonging to the family Papillonaceae; genus... >>
Vegetables and Legumes
PAT
 Bread with White and Black Olives
Bread that, also when made with white flour, can be preserved for several days thanks to the presenc... >>
Bread
PAT
 Potato Bread (with mashed potatoes)
Bread with the characteristic sweetish taste, thin and crumbly crust, hazelnut brown color, and surf... >>
Bread
PAT
 Red Pizza
In the past, red pizza was prepared at home. The dressing was based on ripe tomatoes with garlic, ce... >>
Bread
PAT
White PizzaWhite Pizza
White pizza boasts a long tradition: it dates back to the time when bread was prepared at home. As a... >>
Bread
PAT
 Packaged Beef
Beef obtained from cows eating fodder produced by the agricultural holding itself and grazing in sum... >>
Autochthonous Breed and Meat
PAT
Agostinella CornAgostinella Corn
Agostinella Corn is an herbaceous species belonging to the family Graminaceae. When the ripening is ... >>
Rice Pasta and Cereals
   Aromatic Dry Sausage
Traditionally prepared in winter, as most cold cuts, the aromatic dry sausage is obtained from the p... >>
Cold Cuts
PAT
 Coppiette
Pork and horse lean meat, dried and aromatized with chili pepper, fennel seeds, garlic, rosemary, an... >>
Cold Cuts
PAT
 Dry Pork Sausage
Trimmings of shoulder, side, ham, loin, back fat, or bacon: these are the main ingredients coming fr... >>
Cold Cuts
PAT
 Jowls
Triangular-shaped cold cut obtained from the pig's jowl. Red with white streaks, sometimes the f... >>
Cold Cuts
PAT
 Pork Liver Sausage
Pork liver sausage is a traditional sausage obtained from the processing of liver (no more than 50%)... >>
Cold Cuts
PAT
 Stretched Bacon
Cold cut obtained from rectangular-shaped pork underbelly; red color with white streaks; size from 1... >>
Cold Cuts

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