Parks.it Homepage

Parco Nazionale del Gran Sasso e Monti della Laga

www.gransassolagapark.it
 

Products

Gran Sasso National Park and its Agri-Foodstuff Tradition

The Park is a variegated and rich deposit of local products, ancient crop varieties, as well as autochthonous breeds making the fortune of the mountain villages in the past.

Further information

The Park pulses
The Park pulses
Found 95 results (Sort order: Category > Product)
Page 4 of 5
Majorino Barley
History The cultivation of barley began during the Neolithic Age in the Near East. The most ancient evidences date back to 10,000 BC. In 5,000 BC it had already spread in Central Europe. The ancient practice to administer it to the sick persons for its...
Category: Rice Pasta and Cereals
Quality Brands:
Ancient Crop Variety
Quarantino Corn
History The first evidences of the cultivation of corn in the areas belonging today to the National Park territory date back to the first decades of the 18th century. The cultivation of this species, coming from South America, spread and became rooted...
Category: Rice Pasta and Cereals
Quality Brands:
Ancient Crop Variety
History The presence of this kind of wheat in Abruzzi is documented at least since the year 1537 by a notary deed regarding the territory of Torino di Sangro (CH); it was used for the production of bread and pasta.
Category: Rice Pasta and Cereals
Quality Brands:
Ancient Crop Variety
Saragolla Wheat
History Saragolla is a cereal, ancestor of the modern durum wheat. It was introduced in Abruzzi in 400 AD by the protobulgarian people Altzec, coming from Egypt. The name is formed by the words SARGA = yellow and GOLYO = seed, literally "yellow seed"....
Category: Rice Pasta and Cereals
Quality Brands:
Ancient Crop Variety
Category: Rice Pasta and Cereals
Solina Wheat
History Its presence in Abruzzi is witnessed by historical documents dating back to the 16th century. Solina wheat is a common wheat characteristic of the Abruzzi mountains that has been cultivated until present times despite its not very high yields...
Category: Rice Pasta and Cereals
Spelt
History Thanks to its production potentiality also in difficult and marginal environments, in Abruzzi and in the current area of Gran Sasso e Monti della Laga National Park spelt is cultivated since ancient times for family consumption in small plots,...
Category: Rice Pasta and Cereals
Abruzzi Salami
History The first evidences of the diffusion of the salami production in Abruzzi date back to the Ancient Chapters of the Town of Lanciano (1592). Until the end of the 1950s, most of the foodstuff processing was carried out within the holdings producing...
Category: Cold Cuts
Amatrice Jowl Lard
History Since it has been an essential element of the diet of Laga Mountains shepherds, this product is strictly linked to the production area between Abruzzi and Lazio. The preservation ease of the final product and its high energetic content enabled...
Category: Cold Cuts
Country Salami
History The historical presence of the salami is witnessed by the local oral tradition and by the evidences found in the municipal archives.
Category: Cold Cuts
Country Sausage
History Like other sausages, the country sausage derives from the need to use all the edible parts of the pig in order to easily preserve them. The local oral tradition and the evidences found in several municipal archives witness the historical presence...
Category: Cold Cuts
Cuore di Paganica
  The History The "Cuore di Paganica" (Paganica's Heart) represents the flagship product of Paganica's cold cuts shops. As it happens for the very famous "culatello", the "cuore" is the biggest muscular part of pork's hindlimbs, it is...
Category: Cold Cuts
Ham
The History Prosciutto (Ham) is a part of the pork's rear limb commonly known as "coscia" (thigh). It is an aged product with a long shape, with a more or less pinkish color with a rim of fat. The story of the ham in the Abruzzi is very ancient and...
Category: Cold Cuts
L'Aquila Salami
History Coming from L'Aquila, today this salami is produced in the whole region. Until the end of the 1950s, most of the foodstuff processing was carried out within the holdings producing the raw materials or it was even based on homemade products....
Category: Cold Cuts
Category: Cold Cuts
History It is a cold cut traditionally widespread in the area of Accumoli. It is still produced with traditional techniques, starting from the raw materials which come often from pigs bred in a semi-wild state in the Laga pastures.
Category: Cold Cuts
Mortadella of Campotosto
History Historical documents witness the production of this cold cut in the area of Campotosto since 1796. The main feature characterizing Mortadella of Campotosto is the local climate: the mountain chains surrounding the area, the nearby lake, and the...
Category: Cold Cuts
The History The parts of the pork's belly are squared and trimmed. The trimmed parts are used for the fat part of salami and lard. After trimming, the pancetta is salted. It is sprinkled with salt, herbs and spices (especially black pepper). Pancetta...
Category: Cold Cuts
Pork Liver Sausage
History Like other sausages, the liver sausage derives from the need to use all the edible parts of the pig in order to easily preserve them. The local oral tradition and the evidences found in several municipal archives witness the historical presence...
Category: Cold Cuts
Pork Sausage or Capocollo
History Like for other cold cuts produced in the area, its ancient origin derives from the double need to use all the parts of the pig and have at disposal energetic and easy-to-preserve foodstuffs during the shepherds' long transhumance period.
Category: Cold Cuts
Page 4 of 5
share-stampashare-mailQR Codeshare-facebookshare-twitter
© 2024 - Ente Parco Nazionale del Gran Sasso e Monti della Laga