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The Farina Neccio Garfagnana joined the official list of typical Italian products with the certification PDO (protected designation of origin) that was released April 13, 2004.
Being a product PDO certification requires that the entire production process should be made in the Tuscany region.
The chestnut is also called “bread tree” because its fruits have fed the mountain people.
The Farina Neccio Garfagnana PDO has color that varies from white to ivory to dark. The sweet taste is characterized by a slightly bitter aftertaste, the scent is that of the chestnuts and the texture is fine to the touch and the palate. Is exclusively packaged in bags of 500 g, 1 kg and 12 kg.
In the Valle del Serchio flour Neccio in living memory has always been produced, was once considered the staple food of the lower classes. Production techniques have remained unchanged for centuries.
The area of ​​production of flour Neccio Garfagnana PDO is represented by the municipalities of Garfagnana and Serchio Valley in the Province of Lucca.
After the elimination of the fruits that are damaged, the chestnuts are placed to dry in the “metato”, on wooden laths, for at least 40 days. Then undergo typing (cleaning) and selection to eliminate the rotten fruits and those that do not have optimal characteristics. The milling is done in mills with stone mill and flour obtained is stored and then packaged.
The flour according to the new rules of production can only go from the first December in each year; flour is available throughout the year.
Is used to make polenta cake, chestnut cake, the necci (a kind of pancake that is usually filled with ricotta and rolled shaped cannoli), cookies and other sweets.

FARINA DI NECCIO DELLA GARFAGNANA DOP FOTO

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