Produits traditionnels de la Garfagnana
La Garfagnana est un territoire naturel et authentique situé à mi-chemin entre les Alpes Apuanes et les Apennins, une vallée riche en bois, prairies et villages médiévaux parmi les plus beaux d'Italie, traversée par le fleuve Serchio. C'est dans ce contexte que s'est développée la tradition gastronomique locale, donnant naissance à des spécialités à ne pas manquer. Un territoire qui a toujours été utilisé pour produire de la farine d'épeautre et de châtaigne provenant des bois locaux. Berceau de présidia Slow Food séculaires tels que le biroldo et le prosciutto bazzone. Découvrez la gastronomie typique de la Garfagnana.
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6 produits
6 produits
How to use the Seasoned Fillet:
Perfect with a Tuscan red wine and Pecorino Toscano semistagionato.
Is exalted when sliced with a knife, even a little coarsely so as to release all its flavours.
Garfagnana Master Butcher: Antica Norcineria
The producer, Antica Norcineria, master butchers for four generations. Their story began in the post-war period on the slopes of the Apuan Alps, in the Serchio Valley where the large chestnut forests and terraces sown with spelt bear witness to an ancient rural tradition that is still preserved today. In the beginning, the production and marketing of typical products such as lard, sausage and soppressata was a source of pride for the Antica Norcineria, which became a reference brand for all the genuine products of the Media Valle, Garfagnana and surrounding areas. Today, thanks to them, the peasant memory handed down by their ancestors is handed down and the culture of eating healthy and well is spread. In working the raw materials, L’Antica Norcineria respects the ancient tradition using the processing methods of the past. In fact, all-natural products are used in the preparation of cold cuts.
Label:
High Quality in Garfagnana
Soc. Coop. Agroalimentare A.R.L. Via Rinascimento 6 55025 Ghivizzano (LU)
PRODUCED IN LAB. IT 9 1949L CE
IL MOCCINO DI PRATO FIORITO (CURED PORK LOIN)
Ingredients
pork, salt, pepper, sucrose, dextrose, fennel, garlic, chilli, antioxidant: E300,E301,preservatives: E250,E252
average nutritional values per 100 grams of product :
energy value 882kj-211kcal
fat 7,2g
of which saturated 2.38g
Carbohydrates 0g
of which sugars 0g
protein 35.7g
Salt 6.41g
How to use the Prosciutto Bazzone Riserva:
Perfect with a Tuscan red wine and Pecorino Toscano semistagionato.
Is exalted when sliced with a knife, even a little coarsely so as to release all its flavours.
Garfagnana Master Butcher: Antica Norcineria
The producer, Antica Norcineria, master butchers for four generations. Their story began in the post-war period on the slopes of the Apuan Alps, in the Serchio Valley where the large chestnut forests and terraces sown with spelt bear witness to an ancient rural tradition that is still preserved today. In the beginning, the production and marketing of typical products such as lard, sausage and soppressata was a source of pride for the Antica Norcineria, which became a reference brand for all the genuine products of the Media Valle, Garfagnana and surrounding areas. Today, thanks to them, the peasant memory handed down by their ancestors is handed down and the culture of eating healthy and well is spread. In working the raw materials, L’Antica Norcineria respects the ancient tradition using the processing methods of the past. In fact, all-natural products are used in the preparation of cold cuts.
Label:
High Quality in Garfagnana
Soc. Coop. Agroalimentare A.R.L. Via Rinascimento 6 55025 Ghivizzano (LU)
SELECTED BAZZONE HAM
Produced according to our recipe
PRODUCED IN THE IT 760 L CE factory in Via Fanti d'Italia (PR)
INGREDIENTS: ITALIAN PORK, SALT, PEPPER.
STORE IN A COOL PLACE NUTRITIONAL
PER 100G: ENERGY VALUE 1113KJ/267KCAL FAT 18G OF WHICH SATURATED FAT 6.1G CARBOHYDRATES MIN 0.5G OF WHICH SUGARS OG PROTEIN 26G SALT 4.4G
1250401B MOCA 100425
How to use the Biroldo della Garfagnana:
The processing of Biroldo is guaranteed by the Slow Food regulations, which require that the pig’s head, heart, tongue, rind and lung are cooked in a cauldron for about three hours. After boning the head, all the boiled meat is cut into small pieces and mixed with squares of lard, blood, salt, pepper, cinnamon, nutmeg, coriander and cloves. The sausage is manually stuffed into the bladder or stomach (buzzetto) of the pig, which is then sewn up and boiled for another three hours in the broth in which the meat was previously cooked. The Biroldo is then placed on a shelf and left to cool in the air to facilitate draining and fat loss. The sausage is naturally free of preservatives, colour stabilisers and thickeners and the local people used to eat it cold, cut with a knife and accompanied by the typical local potato bread or polenta di neccio made with chestnut flour.
Garfagnana Master Butcher: Antica Norcineria
The producer, Antica Norcineria, master butchers for four generations. Their story began in the post-war period on the slopes of the Apuan Alps, in the Serchio Valley where the large chestnut forests and terraces sown with spelt bear witness to an ancient rural tradition that is still preserved today. In the beginning, the production and marketing of typical products such as lard, sausage and soppressata was a source of pride for the Antica Norcineria, which became a reference brand for all the genuine products of the Media Valle, Garfagnana and surrounding areas. Today, thanks to them, the peasant memory handed down by their ancestors is handed down and the culture of eating healthy and well is spread. In working the raw materials, L’Antica Norcineria respects the ancient tradition using the processing methods of the past. In fact, all-natural products are used in the preparation of cold cuts.
Label:
High Quality in Garfagnana
Soc. Coop. Agroalimentare A.R.L. Via Rinascimento 6 55025 Ghivizzano (LU)
BIROLDO DELLA GARFAGNANA PRES SLOW FOOD
PRODUCED IN THE STAB: IT 9 1712L CE
pork rind , pork fat , pork tongue , lean pork head , pork blood , salt , natural flavourings and spices .
non-edible gut
average nutritional values per 100 grams of product
energy value 1409.6kj-340.6kcal
fat 30.47 g
of which saturated fatty acids 10.47 g
carbohydrates 0.55g
of which sugars 0.05g
protein 16.60g
salt 19.1g
Comment utiliser le Jambon de sanglier :Parfait avec un vin rouge toscan corsé et du pecorino toscano semistagionato.
Maître boucher de la Garfagnana : Antica NorcineriaLe producteur, Antica Norcineria, maître boucher depuis quatre générations. Son histoire commence dans l'après-guerre, sur les pentes des Alpes Apuanes, dans la vallée du Serchio, où les grandes forêts de châtaigniers et les terrasses ensemencées de blé d'épeautre témoignent d'une ancienne tradition rurale qui se perpétue encore aujourd'hui. Au début, la production et la commercialisation de produits typiques tels que le lard, la saucisse et la soppressata étaient une source de fierté pour l'Antica Norcineria, qui est devenue une marque de référence pour tous les produits authentiques de la Media Valle, de la Garfagnana et des environs. Aujourd'hui, grâce à eux, la mémoire paysanne transmise par leurs ancêtres est perpétuée et la culture d'une alimentation saine et équilibrée est diffusée. Dans le travail des matières premières, L'Antica Norcineria respecte la tradition ancestrale en utilisant les méthodes de transformation du passé. En effet, seuls des produits naturels sont utilisés dans la préparation des charcuteries.
Ingrédients :Viande de sanglier, sel, arômes, épices, sucres (dextrose), conservateur E250.
Red Lucchese Bean "Slow Food Presidium" Guido Favilla, Taste Notes:
The red bean is characterised by its dark colour, thick, hard skin and aromatic taste. It is, in fact, an excellent base for broths, an indispensable element for "Spelt Soup" and is also very appetising when cooked in the oven.
Label:
100% produced in Lucca, 100% Lucca red beans
Average nutritional values per 100g of product: energy 1287kj-305kcal, fat 1.1g of which saturated 0.18g, carbohydrates 49.5g of which sugars 2.71g, fibre 15.7g, protein 16.4g, sodium 0.01g
Produced on the company's land, packaged at: Az.Agr. Guido Favilla Via Randelli , 268 Picciorana Lucca
Presidia are Slow Food projects that protect small-scale quality productions that are to be safeguarded, made according to traditional practices.
Ingredients:
lucchese red bean. Nutritional values per 100 grams of product: energy value 1287 kj-305 kcal fats 1,1 g of which saturated fatty acids 0.18 g carbohydrates 49.5 g of which sugars 2.71 g fibres 15.7 g protein 16.4 g sodium 0.01 g
How to use the Prosciutto Bazzone Riserva:
Perfect with a Tuscan red wine and Pecorino Toscano semistagionato.
Is exalted when sliced with a knife, even a little coarsely so as to release all its flavours.
Garfagnana Master Butcher: Antica Norcineria
The producer, Antica Norcineria, master butchers for four generations. Their story began in the post-war period on the slopes of the Apuan Alps, in the Serchio Valley where the large chestnut forests and terraces sown with spelt bear witness to an ancient rural tradition that is still preserved today. In the beginning, the production and marketing of typical products such as lard, sausage and soppressata was a source of pride for the Antica Norcineria, which became a reference brand for all the genuine products of the Media Valle, Garfagnana and surrounding areas. Today, thanks to them, the peasant memory handed down by their ancestors is handed down and the culture of eating healthy and well is spread. In working the raw materials, L’Antica Norcineria respects the ancient tradition using the processing methods of the past. In fact, all-natural products are used in the preparation of cold cuts.
Ingredients:
Italian pork, salt, pepper.
average nutritional values per 100 grams of product:
energy value 1113kj-267kcal
fats 18g
of which saturated 6.1g
carbohydrates 0.5g
of which sugars 0g
protein 26g
salt 4,4g
