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Farrate
Farrate are prepared, at home and in the local bakeries, from late autumn to the end of the winter. They are made mixing the dough with ricotta, wheat grains, pepper and cinnamon, and brushing the surface with egg yolk. Afterwards, they are baked in the...
Category: Sweets
Poperati or prupate are big taralli traditionally distributed during the wedding ceremony: they are made with fine flour, sugar, honey, mulled wine, lard, cinnamon, cloves, lemon and orange peel.
Category: Sweets
It is Monte Sant'Angelo's most typical dessert. According to a legend, the chjéne hosts were born in 1600 in the Holy Trinity monastery of the nuns of the Order of Saint Clare, in Monte Sant'Angelo. They tell that while some nuns were...
Category: Sweets
Caciocavallo Podolico of Gargano
A herd of Podoliche cows grazing in the Gargano area is a show which cannot be forgotten. Their straight silhouette, their glance, their big horns, their gray coat shining in the woodlands and in the Mediterranean maquis inspire sacred peacefulness....
Category: Cheese
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Slow Food Presidium
Citrus fruits do not grow along the Adriatic coast, but there is an exception: Gargano. It is not a strange experiment, but an important example of historical agriculture, the result of clever agronomical choices suitable for the vocation, the climate,...
Category: Fruit
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Slow Food Presidium
In the Gargano area olives can be found on the north-eastern slope (Ischitella, Vico del Gragano, Vieste, Cagnano, Varano) and on the western slope (San Giovanni Rotondo, Sannicandro). If the main variety is represented by Ogliarola Garganica, which...
Category: Oil
Carpino Broad Bean
Broad beans (Vicia faba maior) have very important nutritional properties since they contain many proteins, carbohydrates, vitamins, mineral salts, and fibres (in particular in the hull), but they have a low-caloric content, less than one third of...
Category: Vegetables and Legumes
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Slow Food Presidium
Native variety of the Gargano, the Capparis spinosa looks bushy, with slender branches and pendulous with thick rounded leaves. The buds are deep green, similar to peas but larger. Once they are harvested, they are left to mature in brine, covered in...
Category: Vegetables and Legumes
It is probably the most famous kind of bread of Gargano: it is characterized by big rounds (with a diameter of 30 - 50 cm and a weight of 5, 6 kilos) which, according to a local tradition, can be found hanging out of the town bakeries.
Category: Bread
The origins and life of eels are rather mysterious. Their family tree is not known, and for this reason it is impossible to breed them. They come from the Atlantic, from the Sargasso Sea, where they reproduce at a thousand meters of depth: from here...
Category: Fish
Garganica goat, called in the local dialect "razza nustrala" (local), is an ancient autochthonous breed coming from Gargano promontory, where breeding has always played an essential role in the local economy. It is both used for the production of meat...
Category: Autochthonous Breed and Meat
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Slow Food Presidium
If the extraordinary adaptation skills of Podolica cow, its resistance to diseases, and its rural features favor at the beginning the widespread diffusion throughout the territory, its not very "modern" features (scarce aptitude to stalling, minimum milk...
Category: Autochthonous Breed and Meat
Quality Brands:
 
Slow Food Presidium
Orecchiette
Orecchiette is the most common name for the characteristic pasta of Apulia. Once it was only home-made pasta with water, salt, and durum wheat bran. Orecchiette are shell-shaped.
Category: Rice Pasta and Cereals
This word derives from the Arabian word mosammed meaning "hard thing". It consists of rather lean goat or sheep meat which is boned, salted, and seasoned with chili pepper, wild fennel, and garlic. It is exposed to sunlight or to air for some weeks...
Category: Cold Cuts
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