NOCCIOLA ROMANA PDO EN

NOCCIOLA ROMANA PDO EN


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The Hazelnut Roman joined the official list of typical Italian products with the certification PDO (protected designation of origin) that was released July 25, 2009.
Being a product PDO certification requires that the entire production process must be carried out in the region of Lazio.
The Hazelnut Roman PDO, produced in some municipalities of the provinces of Viterbo and Rome, designates the fruits related to the cultivar “Tonda Gentile Romana”, “Nocchione” and their possible selections that are at least 90% in the company. Are permitted cultivar “Tonda di Giffoni” and “Barrettona” to a maximum of 10%.
The Tonda Gentile Romana has a form of hazelnut in shell subspherical with apex slightly pointed, dimensions with calibers ranging from 14 to 25 mm, shell of medium thickness of hazel, moderately shiny and clear striation, medium-small seed shape variable subspherical, of similar color to that of the shell mostly covered with fibers, corrugated surface and grooves more or less evident, disformi smaller than the hazelnut in shell, perisperm of medium thickness, not completely detachable to roasting, compact texture and crisp, flavor and aroma fine and persistent.
The Nocchione has a form of hazelnut in shell: spherical, subelissoidale, ranging in size from 14 to 25 mm thick shell color light brown streaked, seed medium-small fibers present extent medium-high, average perisperm Detachable roasting, flavor and aroma fine and persistent.
The Hazelnut Roman PDO chewing must be crisp. The seed, stripped of his shell, is eaten fresh, dried or toasted. It can be used both whole and chopped and is suitable for the preparation of cakes, cookies, ice cream, creams and even liquors.
The hazel prefer loose soil, fresh, acidic and rich in organic matter. The average annual production is 4 tons / hectare for irrigated and 3 tons / hectare in the dry.
The harvest of hazelnuts is both manual and mechanical and runs from mid-August to mid-November. Later we proceed to storage in suitable premises well aired, with maximum humidity of 6%. The sorting, grading and packaging take place within the year following the year of harvest. The yield after shelling is between 28 and 50%.
The hazelnut is a fruit very caloric, especially rich in monounsaturated fatty acids, vitamin E, vitamin K, choline and minerals (potassium, calcium and phosphorus).

NOCCIOLA ROMANA DOP FOTO

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