This is the third and last appointment with Slow Food Liguria and this time the protagonists are the exclusive and excellent tastes of meat, cheese and fish protected and promoted by the Association.

Black Rooster of Val di Vara (Vara Valley)


It is a majestic, big race, with completely black, silky and metal-green shaded plumage. Its big and deep red crest has five ends: the Black Rooster is a unique variety. In the Second Postwar, they did not breed them anymore due exactly to its extra-large size, unsuitable for the demand of modern little families, since with a single animal it is possible to feed at least 6 people. Today, after years of crosses, the race has been recovered and the Black Rooster survives in Val di Vara (Vara Valley), in the hinterland of La Spezia. The roosters protected by Slow Food Liguria are free to scratch about in nature, eating corn seeds, vegetable remains, herbs and insects. Thanks to this natural food, the quality of its meat is excellent: it is hard and tasty, darker on the legs than on the breast, which indicates that the rooster ran free and really oxygenated its muscles.

Cabannina bovine race


The Cabannina is more a milch cow than a type to eat and it is the only pure Ligurian bovine race, native of Val d’Aveto (Aveto Valley), in the hinterland of Chiavari. It is quiet small (about 400 kg, if compared to the 600 kg of more famous races), it has a dark coat with a typical white line on the back and strong milch attitude: its milk production is high quality, but low quantity. It has some peculiar healthy proprieties and moreover it is rich in scents and flavours of the land, because the Cabannina is an excellent grazer. After different crosses and substitutions with more productive races, Slow Food Liguria gathers few animals (150) and for this reason it is considered in danger of extinction. The protection of its breeding represents a very good culinary and environmental resource to preserve the territory.

Toma of Brigasca sheeps


Brigasca comes from “La Brigue”, a village which was first French, than Italian, and then French again, famous as the most important centre of sheep farming in the area during the last century. The Brigasca sheep is the native sheep race, with back-facing spiral-shaped horns, muscular legs and strong, dark claws, fit for breeding in arduous areas. Three types of cheese are produced with its milk: Sora, Toma and Brus, using traditional ancient techniques and instruments, dating back to the transhumance. Slow Food Liguria gives value to raw-milk Toma made in the few mountain pastures remained near the French border and it supports the decisive role of shepherds in preserving the natural environment.

Tonnarella of Camogli


It is a seasonal system of fishing that has centuies of history in Camogli (probably it dates back to the 17th century), and today it does not fish only tunas, since they are rare, but every type of fish that gets stuck in the net. The net is lowered always in the same coastal point between Camogli and Punta Chiappa and lifted by hand, as it was centuries ago. So, everything is exactly the same, also the movements and the fishing technique: the most important contribution is given by the effort of tonnarotti (fishermen). The Fishing Company of Camogli, where you can buy fresh fish, continues this tradition with proud, together with Slow Food Liguria.

Handcrafted Fishing in the Gulf of Noli


Bogues, picarels or sand eels, but also sea breams, octopuses and Atlantic bonitos: these are only some of the fishes cought in the Gulf of Noli since ancient times. The fishermen of Slow Food Liguria belong to a very old company founded at the beginning of the 20th century and they are the successors of a centuries-old heritage: the handcrafted fishing in the Gulf of Noli. On board of “gozzi”, little Ligurian wooden fishing boats, and using traditional fishing methods, the fishermen of Noli continue a tradition that is worth being kept and preserved. Protecting handcrafted fishing of the Gulf of Noli, Slow Food Liguria defends not only excellent fish, but also all the little fishing in the Mediterranean sea, a really important resource – cultural, tourist, economic. If you pass through Noli, look for the little wooden cart of fishermen near the beach: sand eels and other delicacies are waiting for you to give you an unforgettable culinary experience!

Slow Food Liguria: animal products ultima modifica: 2017-03-23T09:05:41+00:00 da greenlab

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