LIGURIA

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LIGURIA

 

Albenga Violet Asparagus

 

The large spears of Albenga violet asparagus are a deep purple color, fading to cream at the base of the

stalk. This unique variety is cultivated completely by hand, and harvested from mid-March to early June.

Soft and buttery, without the stringiness of some other varieties, this asparagus is excellent briefly boiled

then dipped in extra-virgin Taggiasca olive oil or as an accompaniment to more subtly flavored dishes,

such as boiled, steamed or roasted fish; white meat or refined sauces.

Production area: Albenga plain, Province of Savona

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Badalucco, Conio and Pigna Beans

 

Grown on terraces inland from Imperia, these three types of bean all are very similar, their differences

relating mainly to size and shape. Pigna beans are kidney-shaped and slightly larger than Conio and

Badalucco, which are oval-shaped and smaller. All are fleshy, soft and delicate, and excellent fresh or

dried. They are best boiled and served with extra-virgin olive oil, while the most typical local recipe pairs

the beans with goat.

Production area: Municipalities of Badalucco, Montalto Ligure, Castel Vittorio and Pigna and the village

of Conio in the Municipality of Borgomaro, Province of Imperia

Presidium supported by: Badalucco, Conio and Pigna Beans Consortium

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Bitter Orange Flower Water

 

Until the 1950s, the landscape of Vallebona, like other areas along the French border, was characterized

by bitter orange tree orchards. In late spring, hundreds of women used to flock to these gardens to pick

the freshly blossomed orange flowers and bring them to local distilleries. Bitter orange flowers are used

for an extract of essential oil for cosmetics, while the water is consumed as a drink or in the preparation of

sweets. The rise of synthetic flavorings and the frosts over the last thirty years have almost brought this

production to extinction. The Presidium was created to support a young distiller who restarted this

business. The aim is to involve local farmers and bring bitter orange trees back to Vallebona.

Production area: municipality of Vallebona (Province of Imperia)

Presidium supported by: Fondazione Carige – Progetto Mare Terra di Liguria

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Brigasca Sheep Tomas

 

The Brigasca sheep is a local breed from the territory on the borders of Liguria and Piedmont in Italy and

Provence in France. Descended from the same stock as the Frabosana and Langhe breeds, the Brigasca is

a hardy sheep, perfectly adapted to the traditional rearing system, which includes a minimum of six

months in alpine pastures. Its milk is used to make three different kinds of cheeses: Sora, Toma and Brus.

All are made with techniques and tools closely linked to the ancient tradition of transhumance, the

seasonal migration of livestock.

Production area: Imperia valleys and mountain pastures near the French border

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Cabannina Cow

 

The Cabannina is the only truly authentic native Ligurian cattle breed, originating in the Aveto Valley

inland from Chiavari. Here there is a small hamlet in the municipality of Rezzoaglio called Cabanne,

where the inhabitants of this handful of houses are said to have selected the best animals over time. While

at the beginning of the 19th century there were about 40,000 Cabannina cows, now only 200 remain. It

is a small hardy breed, with a dark coat displaying a characteristic light stripe on its back. It is an

excellent breed for the poor pastures of the area and has only just been saved from extinction. Its milk is

used to produce a traditional raw milk cheese.

Production Area: Aveto Valley (province of Genoa)

Presidium supported by: Sea and Land of Liguria project – Carige Foundation

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Camogli Tonnarella

 

Tonnarella boasts centuries of history in Camogli. A fishing method similar to but simpler than the use of

fishing nets, fishers use a net made of coconut fiber that are cast at sea for about six months, from April to

September. The net is raised three times a day - at dawn, in the morning and in the afternoon. It is a

traditional fishing technique and highly sustainable as only medium-large sized fish remains caught in the

nets. The tonnarella used in Camogli in the region of Liguria is one of the few active in Italy. The Presidium

was created to support the activities of fishers who still maintain this tradition.

Production area:Punta Chiappa, in the sea near Camogli (Province of Genova)

Presidium supported by: Sea and Land of Liguria project – Carige Foundation

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Dried Calizzano and Murialdo Chestnut

 

The technique of drying chestnuts in tecci, small stone huts with pine roofs, was once common throughout

the Ligurian Apennines and Piedmontese Alpine valleys, and the tradition lives on in the Bormida Valley.

The chestnuts are smoked for about two months over low fires fueled by chestnut prunings and husks. They

are either eaten dried, after being softened in a little milk, or used in cookies, preserves and ice cream. At

Christmas, it is traditional to eat viette, dried chestnuts soaked in water for five hours.

Production area: Upper Bormida Valley, Province of Savona

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Noli Anchovies

 

Called cicciarelli in Italian, these anchovies are also known as lussi or lussotti in the local Noli dialect.

These anchovies have traditionally been fished along the coastline using a kind of trawl net called a

sciabica. One boat floats over the fish, while another surrounds them with the net in a horseshoe shape.

Small, tapered and silver in color, the fish are excellent prepared in carpione (marinated in vinegar) or

fried. The Presidium wants to give value to an excellent fish and save a very ancient technique that

involves the use of the traditional sciabica fishing net. It also promotes a large campaign in defense of

small scale fishing in the Meditteranean sea.

Production area: Municipalities of Finale Ligure, Noli and Sportorno, Province of Savona

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Perinaldo Artichoke

 

Originally from Provence and brought to Italy by Napoleonic troops, this artichoke variety is hardytolerant

of low temperatures and drought and not requiring any chemical treatments. The spineless purple

flowers are picked from May to June. A consortium brings together nine producers whose plants are all

grown locally, and a production protocol regulates the growing methods and guarantees traceability.

Production area: Municipality of Perinaldo, Province of Imperia

Presidium supported by: Region of Liguria, Municipality of Perinaldo, Intemelia Mountain Community,

Altavia

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Savona Chinotto

 

This small evergreen citrus (Citrus aurantium var. myrtifolia) of Chinese origin has grown on the Savona

coast since the 16th century. Its few branches yield an incredible quantity of flowers and fruit. As they

ripen, the clusters of fruit turn from bright green to orange, releasing an intense and unmistakable

perfume. The small, somewhat bitter, thick-skinned chinotto keeps for a remarkably long time and is eaten

either candied or with Maraschino liqueur.

Production area: Coastal area from Varazze to Finale Ligure, Province of Savona

Presidium supported by: Municipality of Savona

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Valleggia Apricot

 

A celebrated traditional product since the end of the 19th century, Valleggia apricots, grown in the

coastal area near Savona, enjoyed peak popularity in the 1960s. At this time they were also exported in

special trains to foreign markets, particularly Switzerland and Germany. However the demands of

orchard management and competition from other more productive and manageable varieties led to the

abandonment and removal of orchards to make way for nursery gardens or residential building. The

Valleggia apricot has a distinct thin orange skin with small red spots. It is easy to recognize due to its

small size but its aroma and flavor are far more intense than other varieties on the market.

Production Area: the coastal strip from Loano to Varazze (province of Savona)

Presidium supported by: Sea and Land of Liguria project – Carige Foundation

For information on excursions or tours for this Presidia  info@bluerental.it

 

Vara Valley Black Cock

 

In the Vara Valley, inland from La Spezia, a small group of producers is protecting a local breed selected

in 1929 from the Provincial Poultry Facility of Genoa, which almost disappeared after WWII. It is a very

large breed, docile and an excellent brooder, with completely black plumage and a metallic green sheen.

It has a large bright red comb with five points. These birds are raised outside on grain and reach a

slaughter weight of about 4 kilograms for hens and 6 for roosters after only 12 months. The final meat

quality is excellent.

Production Area: Vara Valley (province of La Spezia)

Presidium supported by: Sea and Land of Liguria project – Carige Foundation

For information on excursions or tours for this Presidia  info@bluerental.it

 

Vessalico Garlic

 

Vessalico, a tiny village in the Upper Arroscia Valley, is home to an ancient variety of garlic. Cultivation is

entirely manual and harvested bulbs are woven into long, intricately laced braids, called reste. Intensely

flavored, with a slight spiciness and a delicate aroma, Vessalico garlic keeps well for long periods of time.

This garlic variety is the essential ingredient in one of the area’s most typical dishes: ajè, a mayonnaise

made with extra-virgin olive oil and garlic crushed in a mortar.

Production area: Arroscia Valley, Province of Imperia

Presidium supported by: Upper Arroscia Valley Mountain Community, Province of Imperia

For information on excursions or tours for this Presidia  info@bluerental.it

 

 

 

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