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LINKS |
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USEFUL SITES |
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EDITORIAL STAFF |
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GASTRONOMY AND OLD TRADES
Both the delicacies and the handicraft show the relationship
between man and nature. The hands of the artisans which have preserved
the techniques and the skill mainly work the wood, making furniture,
items and tools. But there are also artisans working the stone,
making the famous Casentino cloth and making patterns on the fabrics
with the old rust technique.
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The
delicacies that you can taste in the restaurants in the Casentino
are prepared with products from the forests, such as chestnuts, truffle
and wild meat. Also try the excellent home-made pasta, the local cheeses
and the cold cuts. You must taste the “gota”, a very particular
cold cut made out of the cheek of the pork which is salted and matured
for at least one month. In the area of the Parco at the border of
the Mugello, you find excellent chestnuts which in 1996 obtained the
certification Docg. You can eat them as they are, dried or grained
to flour. The honey production dates back to ancient times and features
different varieties, thickness, according to the flower chosen by
the bees and the place of production.
At Londa you find a type of peach called “Regina”,
with white pulp which matures late, at the end of September. The peach
perfumes and has a lot of pulp and can be eaten as it is or used for
marmalades or desserts. Among the cheeses you have to try the pecorino,
matured and with a strong taste, and the raveggiolo, fresh and delicate,
served on fern leaves. The sausage called “matta” or “ciava”
is made with the less precious parts of the pork, such as the heart,
the cheek, the head and the tongue and pasted with garlic and Sangiovese
wine. It can be eaten as it is, grilled or in oil. Another speciality
of the Casentino is the tortelli, a special type of pasta filled with
pumpkin, bacon, garlic, potato and pecorino cheese. The pasta should
be boiled on a stone stove. The meat in the Casentino is excellent
thanks to the closeness of the areas where the Romagnola and chianina
cows breed freely. The meat is tender, low in cholesterol and rich
in protein, which makes it very healthy. |
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