White calf of the central Apennines IGP

The protected Geographical indication "white calf of the central Apennines" refers to meat from bovine animals, males and females, exclusively of Chianina, Marche and Romagnola breeds, aged between 12 and 24 months. These breeds have in fact significant common morphological features such as: The apical black pigmentation (skin, manangan, tongue and palate, etc.), the white mantle that occurs Fromentino at birth and in the first three months of life, the somatic structure.

Common characteristics of quality are also: the particular precociousness (the typical age of slaughter is between 16 and 20 months), the characteristics of accretion, the yield to the slaughterhouse (62-64%), and the excellent quality of the meat that is lean, sapid and to Low cholesterol content.

The PGI "white calf of the central Apennines", the only denomination attributed to fresh beef in Italy, has in fact wanted to legitimize the value of the best Italian beef breeds with white mantle: Chianina, which has conquered Fame in the gastronomic world for the mythical "Florentine Beefsteak", the Marche, ancient breed of meat and work in the fields very widespread also in the interior areas of Campania, the Romagna, known for its meats of exceptional quality.

The "white calf of the central Apennines" IGP owes its reputation to the fine meats of the above breeds, particularly succulent, as well as nutrients and the superior commercial characteristics: bright red, fine grain, firm, firm and elastic at the same time, with small infiltrations of fat (white) that ply the muscle mass.

Qualities derived from the breed of the animal but also from the diet during the fattening period. The highly nutritious value of the meat of the "white Calf of the central Apennines" IGP is constituted by the high rate of proteins of high biological value, the low fat content (the average value of the PGI is 2%), the excellent iron content, in the form More easily absorbed by the body, and the good percentage of vitamins in group B. The livestock intended for the production of the PGI meat, identified and enrolled in the Herd books, is bred according to the rules prescribed by the production regulations and branded in focus.

The marking shall be carried out at the slaughterhouse by an expert appointed by the inspection body. The logo must be impressed on the surface of the carcase, in correspondence with the outer face of the 18 cuts of meat provided by the specification. The meat is placed on sale at the cut or in sealed packages and always in a contracted outlets that undertake to keep such products separate from the other meats.

The exceptional fame conquered in the kitchen by the meat of the "white Calf of the central Apennines" IGP does not need any other specifications: the tenderness and taste of the exquisite steaks, grilled or fried, roast, spit or baked, Boiled, of stew, recall only the goodness and value of ancient Italian food traditions.

Pasta of Gragnano IGP

The town of Gragg, in the province of Naples is now famous on the international level for the high quality of durum wheat semolina pasta that is produced by its many ancient pasta. In Gragg the production of pasta has its roots in very remote times: already in ' 500 it was realized that its geographical position was particularly suitable for the production of pasta.

It rises, in fact, on top of a valley, on which flow numerous mountain sources whose spring water, besides feeding the mills, gives to the pasta a very characteristic taste. Moreover, the warm climate, but ventilated by the sea breeze, favours the drying which, in ancient times, took place in the open air, along the city streets in conditions of naturally constant temperature and humidity, which guaranteed the taste and the perfect Preservation of the dry product. Thus, in the seventeenth century the first family-run pasta sprang up and soon the city became a very renowned industrial centre, whose numerous pasta still today follow the productive rules of essential importance: the use of semolina of Durum wheat and artisanal processing, characterized by the drawing in bronze and the subsequent natural drying, which guarantee the pasta of gragg a high quality.

Three million tons of parcels of dough in a year, for a consumer reservoir estimated at over 6 million people and a production growth estimated at around 10% in the last year are significant data that testify to the viability of a sector Strategic for the regional economy. The fund also employs more than 300 people in the city pasta, or 5% of the total national workforce of the sector. The Gragg pasta is now sold in 42 different countries, but the international market is expanding. Genuine are mainly the ingredients of the pasta gragnanese.

According to the rules of production, the "Pasta of Gragg" is the product obtained from the dough of durum wheat semolina with the most pure water of the local aquifer, with a particular scent of ripe wheat and a characteristic flavor Savory, with a decided taste.

The Gragg pasta is characterized by a wrinkled appearance, typical of the bronze drawing, and the baking has a firm and supple consistency, with an excellent and long seal. The instance of recognition was presented by the Gragg City of Pasta consortium that brings together most of the local pasta and represents 90% of the area's production both in terms of volumes and turnover.

Hazelnut of Giffoni

Hazelnut-Di-theThe protected Geographical indication "the Stone of the world" refers to one of the most prized Italian varieties: the Tonda di.

The distinguishing characteristics of the "" round "are represented: from the perfectly deformed shape of the seed (which is the shelled hazelnut), which has white pulp, consisting of the aromatic flavour, and the Perisperma (the inner film) Thin and easily detachable. It is also particularly suitable for roasting, peeling and calibrating, also for the medium and homogeneous size of the fruit. For these valuable characteristics it is particularly suitable for industrial processing and is therefore strongly demanded by the industries for the production of pasta and grain, as well as, as raw material, for the preparation of confectionery specialties of Great consumption. In the area of origin it is also used as an ingredient in the preparation of a varied range of delicacies, including: treats, cakes, ice creams, creams, but also unusual first courses and even hazelnut liqueurs.

But the "core of the PGI" IGP lends itself particularly to the shape and quality of the fruit, to direct consumption, both in shell and above all as a whole pitted snack, and it is this form of consumption that has stimulated a new renewed interest in this Product. To the natural or covered with chocolate, in honey or in nougat, the "core of the" "" of the IGP "is gaining, even abroad, the favour of the consumers.

Being a medium-early cultivar, the harvest of the fruits usually starts already from the Third decade of August, after which, the hazelnuts are dried to bring them to a humidity of 5-7% and finally they are deposited in fresh and ventilated places, free of odours and humidity.

The highly nutritional value of the "atherosclerosis" means that its consumption protects against cardiovascular diseases, thanks to a concentration of monounsaturated fatty substances, such as oleic acid, which have the function of limiting Strongly cholesterol levels in the blood stream. It is also rich in vitamins E, B, C, as well as minerals such as iron, copper, zinc, phosphorus, sodium, magnesium and selenium, essential for the correct functioning of the cellular system.

Melannurca Campana IGP

The protected Geographical indication "Melannurca Campana" refers to one of the most famous Italian apple varieties and most appreciated by consumers: the Annurca. Defined the "Queen of Apples", in fact, the Annurca is always known mainly for the outstanding quality of its fruits, crispy pulp, compact, white, pleasantly sour and juicy, with characteristic aroma and very fine perfume, a real delight For connoisseurs. The fruit is medium-small, of flattened form-round, slightly asymmetrical, with short and weak stalk. The peel, smooth, waxy, medium rusty in the peduncle cavity, is yellow-green, with streaks of red on about 60-70% of the surface at full maturity, percentage of sovraccolore that reaches 80-90% after the period of redness to Earth. The "Melannurca Campana" IGP always claims healthy virtues: highly nutritious for the high content in vitamins (B1, B2, PP and C) and minerals (potassium, iron, phosphorus, manganese), rich in fiber, regulates intestinal functions, is diuretic, particularly suitable To children and elderly people, it is often indicated in diets to the sick and in particular to diabetics. Even for its exceptional acid/sugar ratio, its organoleptic qualities are not reflected in other varieties of apples. A recent research of the Department of Food Science of the University of Naples Federico II has shown that the Apple Annurca halves oxidative damage to gastric epithelial cells. Its Gastroprotettiva action depends on the richness in phenolic compounds, which are able to prevent the oxidative damage of the gastric apparatus and to help fight the gastric diseases related to the action of free radicals. One of the elements of typicality that certainly characterize the "Melannurca Campana" IGP is the reddening of apples in the so-called "Applei". They are made up of small plots of land, adequately arranged in such a way as to avoid water stagnations, of a width not exceeding 1.50 meters on which are spread layers of soft material Vario: Once used hemp, today replaced by needles of Pine, wood shavings or other plant material. For the protection against excessive solar radiation, the apples are protected by various kinds of preparation. During the stay in the apples, the fruits are placed on a file exposing the less reddened part, are then periodically turned over and carefully chosen, discarding those damaged or rotten. It is precisely this practice, aimed at completing the ripening of fruits by adopting traditional methods and procedures carried out by hand, to exalt the qualitative characteristics of the "Melannurca Campana" IGP, giving it those values of typicality that no Other Apple can boast. Two of the types provided by the production regulations, with two distinct varietal indications on the label: The classical "Annurca" and the direct descendant "Annurca Rossa del Sud", its natural mutant, spread in the area of production for over twenty years, which has the Advantage of producing red peel fruits already on the plant. The most valuable fruits, especially from the organoleptic point of view, according to the experts are those coming from plants grafted on Franco, reared at full wind and with scarce irrigation contributions. The undoubted organoleptic characteristics of this apple, so far appreciated above all by the southern consumers, are progressively conquering also other markets, thanks also to the recognition of the protection mark and the entry into the channels of Large organized distribution. Besides the juices, of great nutritional value, are also the liqueurs obtained from the Annurche, as well as the sweets (tarts and Sfogliatelle on all, but also the mythical and traditional "baked apples" baked). Recently, through a food education programme of the Campania region, the "Melannurca Campana" IGP is proposed for the consumption of children visiting the city of science in the commercial form of the "fourth range" (sealed package of a peeled apple and Sliced can keep the freshness and aroma unchanged for days).

Roccadaspide IGP Brown

The "Brown of Roccadaspide IGP", from the name of the type from which it derives, is part of the genetic group of chestnuts present in Campania referable to the cultivar-mother "Brown of Avellino".
The distinctive characteristics of the "Brown Roccadaspide IGP" are represented by an average size of the fruits (80-85 fruits per Kg) of predominantly semi-spherical shape, sometimes round. The Peel (pericarp) is thin and brownish brown, tendingly reddish, with dark striaes, easily detachable. The seed has a episperma thin, smooth, not very thorough in the seed, quite adherent with a setting of less than 5% and white-milky pulp, consistent. A distinctive character of this product is the remarkable sugar content that makes it very welcome also for the fresh consumption and the crispy texture and little powder.
For the valuable technological characteristics of the fruits, the "Brown of Roccadaspide IGP" is among the few varieties of chestnuts Campania that can be defined botanically and Merceologicamente "Brown type" and is therefore particularly required for the processing Industrial (more than 90% of the commercial destination), while remaining equally interesting for the destination to the market of fresh, for use mainly as chestnuts. For the good organoleptic characteristics, the industry uses them mainly for the production of Marron glacés, jams, chestnuts with rum, puree. Delicious the sweets of the local tradition that use these chestnuts as a quality raw material.
Under the dietary nutritional aspect, the "Brown Roccadaspide IGP" is particularly relevant to the carbohydrate content, while low is the protein content. The "Brown of Roccadaspide IGP" is considered, together with the chestnut of the Malik IGP and the chestnut of sahoo among the best chestnuts produced in Campania, this not only for the intrinsic quality of the variety, but also for the soil and the favorable climate that They help to exalt the quality of the product. The high productivity (average of 1.5 – 2 tonnes/hectare with peaks of 5-6 tons/hectare) and the lower requirements pedoclimatic, compared to other Italian "Browns", are other agronomic characteristics that can be reported.

Lemon of Sorrento IGP

The protected Geographical indication "Limone di Sorrento" is referred to the fruits of the lemon cultivar "Massse", also known in literature as "mass lemon" and "Oval of Sorrento", produced exclusively in the area of the Sorrentine Peninsula.
It is a lemon of medium-large size (weight of each fruit not less than 85 grams), elliptical in shape and with a particularly succulent straw-yellow pulp, whose juice is characterized by high acidity and rich in vitamin C and mineral salts. The peel, of a nice yellow citrine, is medium thick and is very fragrant for the rich presence in essential oils.

These peculiar qualitative characteristics make the "Limone di Sorrento" IGP a product of excellence for its category, both for the market of fresh lemons and for the production of the famous "Limoncello", infused with lemon peels immersed in pure alcohol, which In this area of origin he has found his international consecration.

The quality characteristics of the "Limone di Sorrento" IGP are exalted by the particular production techniques, still linked to the cultivation of the plants under the famous "Pagliarelle", straw mats that are supported by wooden support poles, Usually of chestnut, to cover the foliage of the trees, in order to protect them mainly from the cold and the wind and to achieve also a delay of the ripening of the fruits, which represents one of the principal elements of typicality of this production.

In the kitchen, the "Limone di Sorrento" IGP is consumed in many variants: natural, or to prepare juices and juices or to aromatize sweets, jams and beverages. In the restaurants and hotels of the production area, which also includes Capri, the best cooks have invented recipes of author in which the Lemon Sorrentino is a constant in all the dishes, from appetizer to dessert, up to the coffee. It is an ingredient obliged in all the first dishes of "sea" and obviously next to the fish, which in this area is the main gastronomic attraction for tourists.
Huge success among the visitors of the Sorrentine Peninsula have also received some confectionery preparations made from lemon, such as the "Baba Al Limoncello", the "Lemon Delights" and the "lemon sorbet".

Image source: www.limonedisorrentoigp.it

Chestnut of Montella IGP

The protected Geographical indication "Castagna di Malik" refers to chestnuts produced for 90% by the Palummina variety and the remaining 10% from the Verdole variety.
The distinctive characteristics of the "Chestnut of Malik" IGP are represented by a medium or medium-small size (75-90 fruits per Kg) and the round form of the fruit, with flat lower face, convex base and medium hairy obtuse summit. The seed has white pulp, crispy and of pleasant sweet taste. The Peel (pericarp) is thin and brown-colored, easily detachable.
Just the shape of the fruit justifies the etymology of the name of the Palommina variety, a form reminiscent of the similarity of a dove that in dialect translates into "Palomma".
Thanks to the high characteristics of fragrance, flavor and keeping, the "chestnut of Malik" IGP is used in the fresh state (including the frozen) and in the dry state in shell or without.
Under the nutritional dietary aspect, the "Malik's chestnut" is particularly relevant for carbohydrate content, while scarce is the protein content.
As well as chestnuts, the chestnuts of Malik are particularly required by the processing industry for use marron glacés, jams, natural, puree. Excellent for garnishing meats and soups, but their use is exalted especially in the preparation of sweets, of different kinds.
The "Chestnut of Malik" IGP is considered among the best chestnuts produced in Italy; The reasons for this success lie, in addition to the intrinsic quality of the variety, also in the composition of the land, in the favorable climate but also in the high professionalism achieved by the chestnut of the area that contribute to exalt the Quality level of the product.
A commercial typology of the "Chestnut of the Malik", especially during the Christmas period, is the baked chestnut (the famous chestnut of the priest), for which an integration to the current production regulation has been requested. It is made with chestnuts in dried, roasted shell and then hydrated with water. In particular, the preparation foresees that the chestnuts, once dried on wooden racks, below which are lit for 15 days. Of the fires using chestnut wood, are roasted in ventilated ovens and then rehydrated. These chestnuts, once shelled, are presented with an intense brown colour and a characteristic flavor that recalls the caramelization of sugars.

Artichoke of Paestum IGP

The "Paestum artichoke" IGP, also known as the "round of Paestum", from the name of the local, from which it derives, is attributable to the genetic group of artichokes of type "Romanesco". The round aspect of its heads, their high compactness, the absence of thorns in the bracts are the main qualitative and peculiar characteristics of the "Paestum artichoke", which have also consecrated its reputation among consumers. The early maturation character can also be considered an element of positivity given to it by the cultivation environment, the plain of Sele, which allows the "Paestum artichoke" to be present on the market before any other type of artichoke Romanesco.
Other typical characteristics of the product are: an average size of the heads (not more than 4 per shank per kg of product), stalk less than 10 cm, green colour with shades of violet-rosaceae, fleshy receptacle and particularly tasty.
The commercial characteristics of the "Paestum artichoke" described above are also the result of an accurate and laborious cultivation technique that the agricultural operators of the Piana del Sele have honed over the course of decades. The cool and rainy climate during the long period of production (February-May), which characterizes this area, also confers the typical and appreciated tenderness and delicacy to the product.
The characteristics of the "Paestum artichoke" IGP allow this product to be very appreciated in the kitchen, where it is used in the preparation of various typical recipes and local dishes such as pizza with artichokes, cream and mess to Artichokes, particularly pleasing to the many tourists who visit the plain of Sele and in particular the temples of Paestum.

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