Sunny Onions from Montoro

Sunny Onions

Sunny Onions

 

Sunny Onions

Sunny Onions from Montoro.

The onion of Montoro is a native variety from the plains of Montoro, between the provinces of Avellino and Salerno in the region of Campagna in southwestern Italy. It is seeded at the end of summer or beginning of autumn and is harvested at the beginning of the following summer. If kept in a fresh, well-ventilated area, it can be stored up until March of the following year. This bulb has been a food source for generations in the area who experienced food shortages due to global conflicts. It was a food of survival, eaten with bread, when it was available. With a slightly flattened globe shape, the Montoro onion’s skin features shades of purple internally and reddish or copper externally. The taste is sweet, and it is intensely aromatic. It is excellent in any culinary preparation; it can be eaten both raw, in an innumerable variety of salads, and cooked in preparations such as soups, sauces and side dishes. It can be prepared in the oven dressed lightly with a splash of olive oil and a pinch of pepper to highlight its aroma and flavor. It is often served with pasta in a sauce of ‘Genovese ragu,’ typical of local countryside cuisine. The historical production area is between the provinces of Avellino and Salerno, in the territory of the Irno Valley, centering on the towns of Montoro Inferiore and Montero Superiore. Today, however, a move towards industrialized agriculture in this area means that this classic local variety is being cultivated less and less.

(https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/montoro-onion/)

The Foundation’s projects are tools to promote a model of agriculture that is based on local biodiversity and respect for the land and the local culture, is in harmony with the environment and aims to provide food sovereignty and access to good, clean and fair food for all communities.

(https://www.fondazioneslowfood.com/en/what-is-the-foundation/)

Bianchetta Genovese: wine making

Bianchetta Genovese: wine making

Bianchetta Genovese: wine making

Bianchetta Genovese: wine making

In the picture a Luca is smelling to understand how is going on the production at his farm Catine Levante in Sestri Levante (GE).
Bianchetta Genovese is a project that tells about the making of a local wine, whose production is very limited due to the fact that this varietal is nowadays carried on only in two specific areas near by Genova, Valpolcevera and Tigullio.
Coronata is the name of an inner district of Valpolcevera; in this area few old wine producers still in activity are teaching a group of young African refugees the old art of wine making, showing them how to enhance abandoned green areas,and so giving them the chance to transform it into a new job opportunity for the future. This new manpower is therefore working to sprout old vineyard again.
The working process is the same for the two areas: both in Valpolcevera and in Tigullio vineyards require cutting foils and binding  branches, and these operations are alternated with treatments based on sulphur and green copper against mildews and parasitical.
The grapes harvest is the most important moment of the entire working process, and it usually ends with a celebration and a photo memory of all the workers.

Bianchetta Genovese: at farm La Ricolla

Bianchetta Genovese: at farm La Ricolla

Bianchetta Genovese: at farm La Ricolla

Bianchetta Genovese: at farm La Ricolla

In the picture a Daniele Parma is smelling to understandhow is going on the production.Bianchetta Genovese is a project that tells about the making of a local wine, whose production is very limited due to the fact that this varietal is nowadays carried on only in two specific areas near by Genova, Valpolcevera and Tigullio.
Coronata is the name of an inner district of Valpolcevera; in this area few old wine producers still in activity are teaching a group of young African refugees the old art of wine making, showing them how to enhance abandoned green areas,and so giving them the chance to transform it into a new job opportunity for the future. This new manpower is therefore working to sprout old vineyard again.
The working process is the same for the two areas: both in Valpolcevera and in Tigullio vineyards require cutting foils and binding  branches, and these operations are alternated with treatments based on sulphur and green copper against mildews and parasitical.
The grapes harvest is the most important moment of the entire working process, and it usually ends with a celebration and a photo memory of all the workers.

More pics here

Bianchetta Genovese at farm Pino Gino

Bianchetta Genovese at farm Pino Gino

Bianchetta Genovese at farm Pino Gino

 

Bianchetta Genovese at farm Pino Gino.

In the picture a smiling Antonella owner of the farm named Pino Gino that produces a typical ligurian wine.

Bianchetta Genovese is a project that tells about the making of a local wine, whose production is very limited due to the fact that this varietal is nowadays carried on only in two specific areas near by Genova, Valpolcevera and Tigullio.
Coronata is the name of an inner district of Valpolcevera; in this area few old wine producers still in activity are teaching a group of young African refugees the old art of wine making, showing them how to enhance abandoned green areas,and so giving them the chance to transform it into a new job opportunity for the future. This new manpower is therefore working to sprout old vineyard again.
The working process is the same for the two areas: both in Valpolcevera and in Tigullio vineyards require cutting foils and binding  branches, and these operations are alternated with treatments based on sulphur and green copper against mildews and parasitical.
The grapes harvest is the most important moment of the entire working process, and it usually ends with a celebration and a photo memory of all the workers.

More pics here

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