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Products: Rice Pasta and Cereals

The Tastes of the Park

The territory of Pollino National Park is characterized by a harsh and varied nature including mountains, woodlands, and streams, and by a unique flora and fauna.
The characteristic local products represent without a doubt another particular feature of this territory and, therefore, a further experience for visitors, offering them the opportunity to share the man-nature harmonious balance perfectly represented by the local products of Pollino.

Rotonda Red Aubergine
Rotonda Red Aubergine
Found 4 results (Sort order: Category > Product)
Carosella Flour of Pollino
History: Carosella flour of Pollino is obtained from the milling of an ancient variety of common wheat (Triticum aestivum). Its name, which in dialect becomes "Carusedda", comes from "grano tosello" (trimmed wheat). The caryopsis has a very particular...
Category: Rice Pasta and Cereals
Production features: The production stages include kneading, wire-drawing, shaping, pasteurization, and surface drying. If the pasta will be sold as fresh pasta, the subsequent stage will be packaging; in the other case, it will be drying. Territory:...
Category: Rice Pasta and Cereals
History: Flour used for the production of pasta and other bakery products already in the late Renaissance period, above all by the farmers that could not buy the more expensive semolina. There were two varieties: the traditional one, prepared with white...
Category: Rice Pasta and Cereals
Production features: It is obtained from flour originally consisting of chick peas, barley, durum wheat semolina, and broad beans, subsequently enriched with another ingredient: oat. Territory: Pollino National Park, Lucanian slope (Teana, Calvera,...
Category: Rice Pasta and Cereals
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