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Pasta, rice, bread and cereals

Pasta, Riso, Pane e Cereali

Pasta, rice, bread and cereals
Place of production
The Piedmont, particularly the plain at the foot of the Alps, between the provinces of Biella, Vercelli, Novara and part of Casalese in the province of Alessandria
 
Product description
With its 116,000 hectares of crops, producing an average 8 million quintals of rice, the Piedmont accounts for around 55% of Italian rice production and around 30% of EU production. Rice crops cover almost the entire plain at the foot of the Alps, between the provinces of Biella, Vercelli, Novara and a small portion of the province of Alessandria. In addition to the excellent Indica varieties (long-grain, ideal for side dishes and salads), production includes a range of traditional and historical rices of the Japonica (Orhyza sativa) sub-species, such as: Carnaroli, Arborio, Baldo, Balilla, Vialone Nano, S. Andrea, Nuovo Maratelli, Roma, Lido, Artiglio, Selenio, etc. These varieties are all ideal for risottos, soups, desserts and other specialities and traditional regional and Italian dishes.
A large part of Piedmont rice is produced using ecologically-friendly and organic systems and is supported by production traceability agreements. The Piedmont was also awarded DOP status by the EU in 2007 for its “Baraggia Biellese and Vercellese Rice”, which accounts for around 25% of local production. This is the first European DOP rice and takes its name from the territory called “Baraggia”, which extends between the provinces of Biella and Vercelli.

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History / Traditions / Interesting Facts
The introduction of rice into the Po Valley, between the Piedmont and Lombardy, dates to the second half of the XV century. The pedoclimatic conditions and quantity of water available here are ideal for the so-called "submerged" rice cultivation. Rice growing has thus created a fascinating agricultural and rural landscape known poetically as the “Water land” or “Chequered Sea", with unusual flora and fauna and a characteristic micro-climate, all elements which have led to the creation of special parks and natural reserves.
The system of rice cultivation developed in 1800 as a result of building of the Cavour channel and, subsequently, the formidable water and irrigation system, operated by the historical Irrigui Ovest Sesia, Est Sesia and Baraggia Consortia; a services industry also developed in the surrounding mountain and valley areas, with research, experimentation, genetic and varietal selection, technological innovations on machines, equipment, growing and processing systems, structures and activities dedicated to protection, improvement and marketing, and also the creation of a range of dishes and specialities which have contributed to the justified renown of the cuisine of the Piedmont and Lombardy. There are stratified historical reminders and traces of rice cultivation throughout these territories, relating to politics and trade unions, folklore, popular traditions and the songs of the rice fields.
The Piedmont Regional Authority created the “Vercelli Quality Rice Route” in 2013, to which almost all the local rice companies belong, together with many other public and private entities involved in the short supply chain, in reception and in exploitation of this product and its territory.

For more information
http://www.piemonteagri.it

News and events
www.inpiemonteintorino.it
 
 
 
Pasta, rice, bread and cereals
 
Place of production
Umbria - Eastern Apennines
 
Product description
Truffle - There are many different varieties, the most highly regarded being the prized Norcia and Spoleto black truffle, which can also be found in the territories of Valtopina, Gualdo Tadino and Terni, while the prized white truffle abounds in the Umbrian Upper Tiber and Alto Chiascio.
Castelluccio di Norcia IGP lentil - A local ecotype very small in size with variegated colour, very fine skin, delicate consistency and long shelf life.
Monteleone di Spoleto DOP spelt - A local spelt ecotype, which over time has taken on the specific and distinctive characteristics of theTriticum dicoccum species.
Colfiorito IGP red potato - It has a distinctive rough, thin, reddish skin with firm, crisp, light yellow-coloured flesh.
Saffron - The cultivation of this spice was revived in the 90s, in particular in the areas of Cascia and Città della Pieve. Cascia saffron, a highly pure saffron of Umbria, was included in the list of traditional food products (PAT) of the region.
Slow Food Presidium - Roveja of Civita di Cascia: a small pea-like legume, with a seed ranging in colour from dark green to grey-brown. Trevi black celery, with long, dark green stalks, no fibres and an intense aroma. Amerino cottòra broadbean, also known as mezza fava (half broadbean), on account of its small size. Lake Trasimeno bean, a bean-like legume, with an oval shape and varied colour details ranging from cream to black.

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History / Traditions / Interesting Facts
The products mentioned play an important role in the Umbrian agricultural economy where the conservation of the territory, the preservation of biodiversity, the protection of traditions and ancient flavours are valued strengths. The truffle is surely an important element in regional cuisine and the Umbrian economy. The Castelluccio di Norcia lentil has an ancient history dating back to the origins of Umbrian agriculture. The Monteleone di Spoleto spelt has very ancient origins, as evidenced by some historical findings, primarily the Etruscan "chariot" tomb (6th century BC); the grain examples found included spelt caryopses. The Colfiorito red potato is a much more recently cultivated crop; its appearance in the Colfiorito plateau dates back to the Napoleonic period. The Roveja Presidium involves four small producers from Civita di Cascia; the presidium, having recovered the ancient seed, aims to spread knowledge of this legume and get other farmers involved. The Trevi black celery is grown in lands not far from the springs celebrated by Carducci, Byron and Goethe. These vegetables are also known as canapine (little hemp) because in the past they were also used for the cultivation of hemp fibre. Saffron was widely used in dyeing and pharmacology, and also for cooking, from the Middle Ages to the Renaissance.
 
Contact information
Consorzio “Alberto Viganò” per la tutela de “Il Croco di Pietro Perugino – Zafferano purissimo in fili di Città della Pieve”
Via Vittorio Veneto, 1 - C.P. 45
06062 Città della Pieve (Perugia)
T +39 0578 299375 - F +39 0578 299375 - crocoperugino@libero.it

For more information
http://www.fondazioneslowfood.com/it/nazioni-presidi/italia/?fwp_regioni_italiane_presidi=umbria
www.zafferanodicascia.it

News and events
National market show of white truffle and food products in Gubbio, October/November
Festival of the Colfiorito Red Potato, 14-23 August
Market show of Cascia Pure Saffron, 30 October-3 November
Zafferiamo in Città della Pieve, 23-25 October
Market show of Trevi Black celery, 4-7 June
 
 
 
Pasta, rice, bread and cereals
 
Place of production
Campofilone, the province of Fermo
 
Product description
According to tradition, the macaroni must be made using only fresh eggs and common wheat "00" flour or durum wheat flour without the addition of water or other liquids. They also differ from other pasta types in terms of the thinness of the sheet (0.3-0.7 mm) and the very fine cut (0.8 to 1.2 mm). They were recognised as a typical-traditional product of the Region of Marche in 1998 and have had IGP status since 2013.
The high proportion of egg in the mixture, together with the slow drying process results in a very high specification product with a considerable degree of absorbency in the pasta, allowing it to retain condiment more effectively than other pasta types.

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History / Traditions / Interesting Facts
The artisanal production method used for this pasta is part of the popular tradition of the medieval town of Campofilone, handed down from generation to generation. Centuries ago, faced with regular egg shortages caused by the natural biological cycle of hens, local housewives perfected a natural drying process through which the pasta dough could be stored in cupboards and consumed at any time of year. However, the coarsely-cut pasta had a drawback: the drying process caused the dough to curve and break in several places. Hence the evolution of the maccheroncino form: housewives began cutting the rolled pasta in thinner strands, thus avoiding fractures and ensuring its integrity until consumption.
References to these "ultrafine macaroni" date as far back as the 1400s, in correspondence of Campofilone Abbey and then in documents of the Council of Trent. The macaroni are also mentioned in recipes of the 1700s and 1800s, reported in the records of noble houses such as the Counts Stelluti-Scale and Counts Vinci. Even the great poet Giacomo Leopardi lists three favourite ways of preparing Campofilone pasta, recorded in a memo to his cook.
 
Contact information 
Region of Marche, Programme for Tourism
Via Gentile da Fabriano, 9 - Ancona
T +39 071 806 2431 - F +39 071 806 2154, turismo@regione.marche.it
turismo.promozione@regione.marche.it
comunicazione.turismo@regione.marche.it
 
Municipality of Campofilone
Piazza Umberto I, n° 2 - Campofilone FM
T +39 0734 932951 - F +39 0734 932814
campofilone@ucvaldaso.it
 
La Campofilone s.r.l.
Località Ficiarà,27
63828 Campofilone (Fermo)
T +39 0734 931294 - F +39 0734 937354 
lacampofilone@lacampofilone.it, lacampofilone@lacampofilone.com

For more information
www.turismo.marche.it
www.prolococampofilone.com
www.lacampofilone.it

News and events
Campofilone Festival of Macaroni, 7 - 10 August
For information: Municipality of Campofilone
Tel. 0734 932951 (extension 3)
www.comune.campofilone.fm.it
campofilone@ucvaldaso.it
 
 
 
Pasta, rice, bread and cereals
 
Place of production
Campania: Municipality of Gragnano (Napoli)
 
Product description
Gragnano pasta is obtained from a mixture of durum wheat with pure water from local aquifers. It has the singular scent of ripe wheat and a distinctive savoury flavour and pronounced taste. Its surface is characteristically rough in appearance (a result of the bronze extrusion process), and when cooked it is firm and elastic with excellent, long-lasting integrity. There are a number of reasons for its renown. The first is the drying process – formerly executed outdoors but nowadays done in drying cells and tunnels, always relying on the experience and dedication of pasta masters. The peculiarity of its shapes has made it famous and highly recognisable. In 2013 Gragnano Pasta became the first IGP in Europe.

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History / Traditions / Interesting Facts
Pasta production in Gragnano has ancient origins: in the 1500s it was already established that the town's geographical location was particularly suitable for the production of pasta. It is located above a valley, where mountain springs imparted a very particular taste to the pasta dough, as well as providing power to the windmills. In addition, the climate – warm but attenuated by a sea breeze – helped the drying process, which formerly took place outdoors along the town streets. The naturally constant temperature and humidity conditions also helped maintain the taste and perfectly preserve the dried product. In the 17th century, the first family-run pasta factories were established and soon the city became well-known as a production centre. Still today, the numerous pasta factories follow the same essential manufacturing rules: the use of durum wheat flour and artisanal processing methods, bronze extrusion techniques and natural drying, which guarantee the very high quality of Gragnano pasta. 
 
Contact information
Consorzio Gragnano Città della Pasta
Via Vittorio Veneto, 20 - 80054 Gragnano (Napoli)
T +39 081 8018269, info@consorziogragnanocittadellapasta.it
 
For more information
www.consorziogragnanocittadellapasta.it
www.agricoltura.regione.campania.it/Tipici/pasta-gragnano-IGP.html
 
 
 
Pasta, rice, bread and cereals
 
Place of production
Basilicata, Vulture area (mineral water) and province of Matera (bread)
 
Product description
The Vulture mountain abounds with springs between the altitudes of 400 and 1,049 metres. For nearly 100 years a well-known industrial group has run a bottling operation in the area. The volcanic materials give the spring waters a natural effervescence – one of the qualities most appreciated by domestic and foreign markets. Clear, colourless with a pleasant, slightly acidulous taste, it is collected and bottled with modern equipment and marketed under more than 10 brands, taking a 7% share of the domestic market.
Bread is the symbol par excellence of the city of Matera: its flavour and shape are reminiscent of the landscape of the Murgia mountains of Matera. Its organoleptic qualities are a synthesis of the basic native elements of this land: water, wheat grain, air, plus the singular capabilities of people. The product is made using only durum wheat, 20% of which must come from local ecotypes and old varieties such as: Cappelli, Duro Lucano, Capeiti and Appulo. To further improve quality and consolidate ties with the local territory, other combinations are being tested: for example, a mix with a minimum 20% of the Senatore Cappelli variety and the remainder from varieties from the Matera hills.

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History / Traditions / Interesting Facts
Thanks to its wealth of natural springs and forests, the Vulture environment has always been hospitable and generous to man. From the Romans times of Horace to the Svevians of Frederick II, right up to the Basilian monks of today, spring water with its pristine goodness has always been the most valuable asset of this land. Nature began its work 130,000 years ago when the ancient volcano, known to the Romans as "Vultur", became inactive. Here began a process that would continue for millennia, as the rain filtered through volcanic tuff to produce waters with natural effervescence.
The bread of Matera is truly a product from history, dating back to the Kingdom of Naples. The many legends and stories that have grown around it demonstrate how central cereal cultivation – and consequently, bread-making – has been in the Matera area . The many craft elements linked to bread-making in Matera include, for example, "stamps" – wooden articles carved by shepherds during the transhumance period; these were used to make a distinguishing "mark" on the loaves before baking. Their base was marked with the initials of the householder, often done with a human or animal likeness. Today they are very much collectors' items.
 
Contact information 
Consorzio di tutela del pane di Matera
via Marconi, 25
75100 Matera (Matera)
Tel. 0835256822
 
 
 
 
 
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