Rete Delle Produzioni Agricole Caratteristiche Per La Valorizzazione

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Rete Delle Produzioni Agricole Caratteristiche Per La Valorizzazione Rete delle produzioni agricole caratteristiche per la valorizzazione e la conoscenza del territorio alpino Network of the local agricultural production for the valorisation and the knowledge of the Alpine area IT GB l miglioramento delle condizioni mproved quality of life in the di vita delle popolazioni dell’area local population of the alpina è l’obiettivo principale del Alpine area is the principal progetto Neprovalter, che è stato objective of the 2003-2006 avviato nel 2003 e si concluderà nel Neprovalter project. The Alpine 2006. Il territorio alpino per le sue territory is an important reserve of peculiarità rappresenta un tradition, space and customs-a importante serbatoio di tradizioni, veritable patrimony for all usi e spazi: un vero patrimonio di Europeans. Agricultural mountain tutta la comunità dei businesses guarantee and preserve popoli europei. Alle this patrimony. The aziende agricole di Neprovalter project montagna va facilitates the riconosciuta la funzione di realisation of a garantire e preservare transnational tale patrimonio. Il network progetto Neprovalter connecting prevede la realizzazione di different una rete di cooperazione areas, transnazionale tra territori, istituzioni institutions and services resulting in e servizi per la creazione di un the creation of a sustainable model modello di sviluppo sostenibile in of agricultural development able to agricoltura, in grado di offrire provide wealth for the current opportunità di benessere per le generation and preserve resources attuali generazioni e preservare le for the future generation. risorse per quelle future. The study focuses on: Lo studio riguarda: the production of organic meat; la produzione di carne biologica, the production of organic milk; la produzione di latte biologico, the production of local products; le produzioni agricole locali, the creation of a network of la creazione di una rete di fattorie educational farms; didattiche, la creazione di una rete the creation of a network di fattorie sociali. of social farms. IT GB Le produzioni agricole locali Local Agricultural Products e particolarità ambientali e nvironmental and cultural culturali delle zone collinari characteristics of hilly and e montane hanno favorito mountainous areas have nel passato l’ottenimento di long since favoured the production prodotti alimentari caratteristici, of unique local foods closely linked legati al territorio. L’abbandono to the territory. The constant delle aree montane, con la abandonment of these areas with conseguente perdita delle attività the resulting dwindling of traditional tradizionali, sta portando alla activities has led to the near- scomparsa di queste produzioni disappearance of these local che, per le quantità ridotte, sono products, which in such low poco competitive sul mercato. quantities are unable to compete Da parte dei consumatori più on the market. However, thanks to sensibili ed attenti si sta però the more sensitive consumer, there sviluppando un nuovo interesse is new interest in these products, verso tali prodotti, non solo per le both for their wholesomeness and peculiari caratteristiche their historical, cultural value, organolettiche e di salubrità, ma This project aims to improve anche per la loro valenza storico- agricultural production which is culturale. intrinsically linked to the land and Il progetto si propone quindi di its traditions: in doing so this may valorizzare le produzioni agricole, be a means to draw attention to the legate al territorio ed alle sue mountains and enable these areas tradizioni, perché queste possano to enjoy economic growth and thus diventare un veicolo per far stop the continuous depopulation. conoscere e crescere economicamente la montagna e contribuire così a frenare il lento e continuo fenomeno di spopolamento che la caratterizza. IT Val Tramontina e Redona. Il suo naturale La Val Tramontina si sviluppa isolamento, la scarsa lungo il torrente Meduna nella antropizzazione ed il ridotto provincia di Pordenone e rientra, sviluppo economico hanno in parte, nel Parco Naturale permesso la conservazione di Regionale delle Dolomiti tradizioni che si riflettono Friulane. È caratterizzata dalla particolarmente nelle peculiari presenza dei laghi di Ciul, Selva produzioni alimentari. D F A CH SLO I Regione Autonoma Friuli Venezia Giulia Autonomous Region of Friuli Venezia Giulia Tramontina Valley characterised by the Ciul, Selva Tramontina Valley runs along and Redona lakes. Its secluded the Meduna torrent in the position, scarce population and Pordenone province and also modest economic development covers part of the Natural have ensured the conservation Regional Park of the Friulan of traditions, particularly those Dolomites. This Valley is connected to gastronomy. GB IT È un salume a base di carne di e bacche di ginepro. Con pecora, capra o di ungulati, l’impasto si formano delle prodotto in Val Tramontina fin grosse polpette che sono poi dall’800. passate nella farina di mais La carne viene triturata, ed affumicate con legno conciata ed aromatizzata con di faggio e ginepro. sale, pepe, erbe aromatiche e Si serve cruda, con brodo di vino in cui sono macerati aglio polenta, alla brace o in padella. Pitina Pitina This salami, produced in the which garlic and juniper is added. Tramontina Valley since the The mixture is made into 1800s, is made with sheep, meatballs, which are rolled in goat and the meat of other cornflour and then smoked with hoofed animals. beech-wood and juniper. The The meat is minced, tanned and meatballs are served raw with flavoured with salt, pepper, polenta and broth or are cooked aromatic herbs and wine, to on the embers or in a pan. GB IT Sono strisce sottili di carne È un prodotto nato nelle aree secca, affumicata dopo montane dove l’allevamento di macerazione sotto sale, pepe ed ovini e caprini e la selvaggina erbe. In origine si producevano potevano offrire occasionale con carne di capra, pecora o disponibilità di carne che però, selvaggina, ora anche almeno in parte, andava con manzo e maiale. conservata per prolungarne Si consumano al naturale. la possibilità d’uso. Pindulis Pindulis They are thin strips of smoked, It is eaten uncooked. dried meat flavoured with salt, Pindulis was created in mountain pepper and herbs. This product areas where sheep, goats and was originally made with goat, game were the only types of meat sheep or game meat, but now it available and were, at least in part, is made form beef or pork. conserved as long as possible. GB IT Il latteria è un formaggio caratteristiche per la sua tradizionale, a pasta semidura, immersione in vecchie salamoie che si consuma a diversi stadi (salmuerie) composte da di maturazione, dai 30 giorni ai acqua, sale, panna e/o latte. Il due anni di stagionatura. Il formai dal cìt, è un impasto di salato è invece un prodotto che formaggi locali con l’aggiunta di acquista particolari latte e/o panna e pepe. Latteria, formaggio salato o asìno, formai dal cìt Latteria, formaggio salato o asìno, formai dal cìt Latteria is a traditional cheese, and/or milk and is characterised of medium consistency which by its immersion in old pickling can be matured from anything jars. Formai dal cìt, is a mixture of from 30 days to 2 years. Salato local cheese to which milk and/or is made from water, salt, cream cream and pepper is added. GB IT Le Valli dei torrenti Bût e più recenti della Prima Guerra Chiarsò fanno parte della Mondiale, la zona conserva, a regione Carnia, in provincia di livello familiare ed artigianale, Udine, e confluiscono molte produzioni agroalimentari nell’ampia conca di Tolmezzo. tipiche nate dalla necessità di Teatro di importanti avvenimenti sfruttare al meglio le poche storici, dai tempi antichi a quelli risorse a disposizione. D F A CH SLO I Regione Autonoma Friuli Venezia Giulia Autonomous Region of Friuli Venezia Giulia The valleys of the Bût and of the First World War. This Chiarsò torrents, which flow area has preserved the through the wide Tolmezzo traditional family and artisan basin, are part of the Carnia production of many gastronomic region, in Udine. This is a historic products, created from the need region, famous from ancient to make use of the few times to the more recent events resources available. GB IT I prodotti locali tradizionali sono montane, dell’affumicatura. Sono il salame, il musetto, la pancetta, prodotti a livello familiare, per l’ossocollo, il guanciale ed il l’autoconsumo, ed in piccoli lardo, tutti derivati dalla laboratori artigianali, soprattutto lavorazione delle diverse parti per la vendita diretta. del maiale e con in comune la Vengono molto usati tecnica, molto diffusa nelle aree nella cucina della zona. Salumi Salumi ~ Cold Meats Traditional local products are common in many include salami, musetto, mountainous areas. These pancetta, ossocollo, guanciale products are produced by and lardo, all of which families for their own use or are are made from various parts of homemade for direct sale. the pig and the production They are an important element methods and smoking of the local cuisine. GB IT Prodotti caratteristici della zona malga, simile al latteria, si sono il latteria, il formaggio di produce invece d’estate, in malga e la ricotta affumicata. Il malga, con il latte del bestiame primo è un formaggio a pasta al pascolo. La ricotta affumicata semidura, fatto nei caseifici è prodotta sia in malga che in locali ancora con sistemi caseificio e trova ampio spazio tradizionali. Il formaggio di nella cucina locale. Formaggi e ricotta affumicata Cheese and smoked ricotta Latteria, formaggio di malga (Shepherd’s Cheese) is similar to (Shepherd’s Cheese) and ricotta Latteria but is produced in the affumicata (smoked ricotta) are summer in shepherd’s huts using traditional local products. Latteria the milk of the pasture animals. is a cheese of medium Smoked Ricotta is produced in consistency, which is made in the dairy or in the shepherd’s local dairies in the traditional huts of high pastures and is often way.
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