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Vegetables and products of the land

Ortaggi e prodotti della terra dettaglio

Vegetables and products of the land
 
Place of production
Municipalities of Borgo Val di Taro and Albareto, in the province of Parma, and the municipality of Pontremoli, in the province of Massa Carrara.
 
Product description
Borgotaro IGP wild mushrooms are fleshy porcini mushrooms with a rounded shape, pleasant scent and aromatic flavour. Borgotaro IGP wild mushrooms include the following varieties of porcini mushrooms that are the result of wild growth: Boletus aestivalis, Boletus pinicola, Boletus aereus and Boletus edulis. Pure and mixed forests of the following species are suitable for production:
• broad-leaved trees: beech, chestnut, Turkey oak and other oak species, hornbeam, hazel, aspen
• conifers: red and white spruce, Austrian and Scots pine, Douglas fir, managed by coppicing, coppicing with standards, or a high-forest system, either naturally evolved or converted by man.

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History / Traditions / Interesting Facts
Borgotaro wild mushrooms were first documented by Alberto Clemente Cassio (1669-1760) in his History of Borgo Val di Taro. Further evidence of mushroom production can be found in the Topographical Dictionary of the Duchies of Parma, Piacenza and Guastalla by Lorenzo Molossi (Parma, 1832–1834). Tommaso Grilli, in a book named Collection of Knowledge on and Historical Accounts of Albareto di Borgotaro, published in 1893, bears witness to the collection and production of mushrooms.
The best way to preserve mushrooms is not to wash them before drying them but to wipe them, then cut into slices and expose them to the sun for a few days on a wooden board. Alternatively, mushrooms can also be frozen, in which case they must first be cooked so as to avoid them becoming soft due to water loss during thawing.
 
Contact information 
Consorzio del fungo di Borgotaro IGP
Via Nazionale, 54 - 43043 Borgo Val di Taro (Parma)
T +39 0525 90155
F +39 0525 91154
 
Organismo di controllo Suolo e Salute
Via Galliera 93 - 40121 Bologna
T +39 051 6751256
F +39 051 6751266
 
 
 
 
 
Ortaggi img 2 Umbria
 
Place of production
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
 
 
 
 
Ortaggi img 4 Marche
 
Place of production
Inland areas of the province of Pesaro and Urbino, parts of Ascoli Piceno, Fermo, Macerata and Ancona.
 
Product description
Marche is well-known for its cultivation of truffles, both black and white. The harvest period generally runs from 1 October to 31 December. The more famous and prized variety is the white truffle (tuber magnatum Pico), found mainly in the Acqualagna and Sant'Angelo in Vado areas in the province of Pesaro and Urbino. It is more or less round and even in shape, with cavities and protrusions. The outside, smooth or nearly smooth, is whitish-yellow in colour. The inside colour varies from white to brown to pink, depending on the degree of maturity and the symbiotic host plant. Strong-smelling and very aromatic, it is very digestible and is usually eaten raw, finely sliced on various dishes.

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History / Traditions / Interesting Facts
Nowadays truffles are cultivated through special techniques; truffle-generating plants are produced for afforestation projects and cultivated truffle grounds. Acqualagna, which boasts a centuries-old tradition of truffle production, has seen its conservation and marketing business grow considerably: each November the town hosts a National Truffle Fair. In 1980 an experimental centre for truffle cultivation was established in Sant Angelo in Vado.
 
Contact information 
Region of Marche, Programme for Tourism 
Via Gentile da Fabriano, 9  - Ancona
T +39 071 806 2431 - F +39 071 806 2154
www.turismo.marche.it
turismo@regione.marche.it
turismo.promozione@regione.marche.it
comunicazione.turismo@regione.marche.it
 
 
News and events
www.turismo.marche.it
 
Regional Black Truffle Fair – Acqualagna
25 and 31 October; 1, 7, 8, 14 and 15 November
www.comune.acqualagna.ps.it
 
Diamanti a tavola (Diamonds on the table) – Market show of Sibillini white truffles and typical products, Amandola 31 October - 9 November
www.prolocoamandola.org
 
National Exhibition of White Truffles Sant 'Angelo in Vado
10 October -1 November
www.mostratartufo.it
 
 
 
 
 
Ortaggi img 3 Molise
 
Place of production
Molise – particularly the province of Isernia and the surrounding areas
 
Product description
The truffle is a hypogeal fungus formed to a large percentage of water and mineral salts absorbed from the ground through the roots of the trees with which it lives in symbiosis. The colour, flavour and fragrance depend on the type of plant. The white truffle from oak trees, which is highly prized, has an intense and penetrating flavour and a higher trading value. A basic element is maintaining the biodiversity of the habitat where truffles grow, since it is extremely delicate and even the slightest change in chemical and physical characteristics of the land can lead to its disappearance. Up to 40% of total Italian truffle production is currently concentrated in the Molise region.

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History / Traditions / Interesting Facts
The truffle was known to the Babylonians and the Ancient Egyptians, who ate it cooked and coated in goose grease. The Ancient Greeks believed the truffle was divine, created by the combination of rain and thunder, and the Romans described the first methods of cooking it. It was considered the food of the devil or witches in the Middle Ages, created by the coupling of fauna and flora. The truffle reached the height of its renown in 1700, when it was a highly prized food in all European royal courts. The number of truffle enthusiasts from the worlds of culture, politics and royal courts increased over the years. One of Italy's leading historical figures, Camillo Benso, Count of Cavour, even used it as a diplomatic tool. The economic value of truffle production is increasing and its culinary characteristics are ever more widely appreciated. Local operators participate actively in this through various associations (e.g. City of the Truffle). There is great demand for guided tours through the local woodlands to search for truffles and taste them.
 
Contact information 
Molise Regional Authority  – Ivana Mustillo: mustillo.ivana@mail.regione.molise.it
Molise Italy Development: Fabrizio Spallone: fspallone@sviluppoitaliamolise.it
Molise Italy Development: Piero Gesualdo: pgesualdo@sviluppoitaliamolise.it
 
For more information
Unioncamere Molise: http://www.mol.camcom.it/
Piacere Molise: http://www.piaceremolise.eu/
Towns of the Alto Molise
City of the Truffle: http://www.cittadeltartufo.com/
 
News and events
http://expo2015.regione.molise.it/
Scapoli Bagpipe Festival (July)
Pezzata di Capracotta Festival (August)
Monteroduni Jazz Festival (August)
Local events and festivals (June-September)
Staffoli and Vastogirardi Rodeo

 
 
 
 
 
Ortaggi img 5 Campania
 
Place of production
Campania: Agro Nocerino Sarnese area in the province of Salerno; Acerra-Nola and Pompeii-Stabia areas in the province of Naples; Montorese in the province of Avellino; a total of 41 municipalities (some only partially involved).
 
Product description
The gourmet's delight, the aroma of Sundays and feast days, with the red sauce covering the white pasta from Gragnano and Torre Annunziata. Since 1996 San Marzano has been a DOP vegetable product of the EU. This name designates only the "peeled" and "peeled fillet" types, obtained from processing the vegetable in accordance with the San Marzano ecotype or improved variants of it.
The San Marzano DOP peeled tomato must fulfil distinct technical requirements: uniform red colour with colorimetric a/b ratio of not less than 2.2; elongated and parallelepiped shape with a length between 60 and 80 mm; absence of extraneous odours and tastes; drained weight not less than 65% of the net weight; refractometric residue not less than 4%; pH between 4.2 and 4.5. The only permitted additives are salt (max. 3% of net weight), basil leaves and semi-concentrated tomato juice (only San Marzano).
The required cultivation technique of the tomato plant itself is the vertical type with supports, in keeping with age-old traditions.

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History / Traditions / Interesting Facts
Oral traditions record the arrival of the first tomato seeds in Italy in 1770, as a gift from Peru to the Kingdom of Naples. This original planting in the area corresponding to the present-day town of San Marzano would eventually give rise, through selective cultivation, to the San Marzano ecotype. However, it is only since 1902 that the presence of the namesake tomato has been confirmed in the area between Nocera, San Marzano and Sarno.
The renown and reputation of the product can be traced back to the beginning of the twentieth century alongside the growth of the canning industry. This development was driven by Francesco Cirio, producer of the famous "peeled tomato" on a national scale. However, cultivation has fallen dramatically since the '80s, in terms of both surface area and production. The causes are attributed to phytosanitary issues and cultivation costs). Nevertheless, measures for recovery, preservation of pure genetic lines and improvement, implemented in 1999 by the Region of Campania and consolidated by the Safeguard Consortium, have been successful. A further boost has come from increasing international attention to the "Mediterranean diet", of which the San Marzano DOP tomato is a key element.
 
Contact information 
Consorzio di Tutela del Pomodoro San Marzano dell'Agro Sarnese-Nocerino DOP
Via Lanzara 27, Sarno (Salerno)
info@consorziopomodorosanmarzanodop.it
 
 
 
 
 
Ortaggi img 6 Basilicata
 
Place of production
Basilicata – areas surrounding the municipality of Senise overlooking the Sinni and Agri valley.
 
Product description
An ambassador of Lucania cuisine worldwide, it is green or reddish-purple, small in size and pointed, hooked or truncated depending on type; has a sweet and pleasant flavour. Its small size and low water content makes it excellent for drying, a practice still carried out the traditional way: freshly picked peppers are joined together (with needle and thread) by the stalks in long "serte" (chains); these are left exposed to indirect sunlight, which removes 10-12% of the water content, and then left outdoors in ventilated areas Once the dehydration process is complete, they placed in ovens to remove any remaining moisture. Dried peppers are an important ingredient in many recipes for first and second courses.

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History / Traditions / Interesting Facts
The pepper was introduced into Senise between 1500 and 1600. Through a process of selection over time, local farmers have arrived at the variety that is grown today. In addition to drying, the pepper is also ground to produced chilli powder, which in dialect is called "Zafaran", a reference to the high-prestige precious saffron spice. In the 1920s, the product began to be exported to other regions and even to America.
The peppers of Senise are the basis of numerous peasant dishes: flash-fried in hot oil and salted they are known as “cruschi” (meaning crunchy) and are matched with cheeses and fresh vegetables such as fava beans or salads. The powder is also used in the production of many kinds of Lucania cured meats, giving excellent colour, taste and seasoning.
In Senise this tradition is revived with "U Srittul ru Zafaran", (pepper lane), where "Zafaran" is the name given to the crispy local peppers used as a side dish with baccalà fritto (fried salt cod,among others. It is also the name of the famous festival that takes place in mid-August (coinciding with the feast of San Rocco), celebrating both the pepper and the town. On that occasion, the lanes come alive as "serte," the classic pepper chains, are strung from the balconies, while the squares are decorated with typical products of the area.

Contact information
Consorzio di Tutela del Peperone di Senise
Corso Garibaldi, 283 – 85038 Senise (Potenza)
Tel. 0973585733

For more information
www.ssabasilicata.it
www.viaherculia.it/

News and events
9-11 August: Senise, “U Strittul ru Zafaran”. Tasting of IGP local pepper cruschi with exhibitions, guided tours and popular games. Info: www.assa-onlus.it
 
 
 
Ortaggi img 7 Calabria
 
Place of production
Middle-upper coastal zone of Tyrrhenian Calabria, in the provinces of Cosenza, Catanzaro and Vibo Valentia.

Product description
Very sweet, crisp and naturally red, the "Tropea Calabria IGP Red Onion", despite not being the most cultivated, is undoubtedly the most renowned for its excellent quality.
This cultivar prefers fresh, quite loose, medium texture soils, on terrain overlooking the sea. The pedoclimatic conditions (soil, temperature, humidity, hours of light) of the middle-upper Tyrrhenian coastal zone of Calabria, a unique genetic structure and human ingenuity are the factors that explain the principle physical-chemical and organoleptic characteristics of this product.

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History / Traditions / Interesting Facts
The onion was apparently introduced to Calabria by the Phoenicians, in the area of Vibo Valentia. Important trade routes of the time, such as the port of Parghelia, allowed it spread along the stretch of coast from Amantea to Capo Vaticano, as described by Strabo in his treatise on Geography.
In more recent times, references to the red onion are found in the writings of numerous eighteenth and nineteenth century travellers journeying through the Calabrian Tyrrhenian coastal zone from Pizzo to Tropea. In the Bourbon period the product spread with increasing intensity, being much sought-after and appreciated in the markets of Northern Europe. As trade developed, the red onion of Tropea became known and appreciated in markets overseas from the mid-nineteenth century onwards.
 
Contact information 
Region of Calabria - National and Community Programming Department
Mr. Tommaso Calabrò, T +39 0961 853178, t.calabro@regcal.it
Consortium of Calabria Tropea IGP red onion
Via Roma - Vena Superiore, 89900 Vibo Valentia
T/F +39 0963 260631, +39 0963 42149, info@consorziocipollatropeaigp.com
 
For more information
www.consorziocipollatropeaigp.com
 
 
 
 
 
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