Wine and food made in Liguria
That day, it was sunny, so on the way to go to the event, I took some photos and would like to share them with you. Here there are:
Walking in the little historic center of Finalborgo, among the scent of basil, olives, focaccia, fish, panissa was a wonderful experience. Well worth a repeat! I loved the folcloristic atmosphere of the event. In fact, you might not have noticed the two ladies dressed in old clothes which were preparing the pesto sauce with the traditional method, with a mortar and pestle. It was so nice!
The ligurian products exhibitors were many (about 300) and the nicest thing was that all the areas of the small village had a name based on the products that were exposed. For example, there was the “Street of flavor”, the “Square of focaccia”, the “Street of pesto”, the “Street of sweetness”, etc…
Between the food tasting I had the occasion to know some of the producers, their personal stories, and their products.
That day, I stopped in front of Producer’s stand for his syrup of roses – Consorzio Alta Valle Scrivia. The stand was full of jars containing conserve of apples, oranges, pumpkin, roses, etc. In between there was also the syrup of roses. In that moment, it was offered me to taste the “sciroppo di rose” beverage (a slow food preside). I really appreciated it, this beverage is refreshing, sweet to the right point.
The producers were so affable, they told me the ancient recipe and the benefits that derive from it. I was fascinated from their story, I felt the passion for their job and their dedication. I will go soon to their firm and let you know more about their products..
Continuing among the stands, my attention was immediately captured by the one of Montoggio Municipality. Among the many products, there was the ligurian pasta, such as the corzetti ( I want to tell you a curiosity about corzetti: this pasta has the form of little disks and the noble families of the past, used to print on each disk their coat of arms for official dinners. Today, this pasta is also cooked for the weddings and on them it’s printed the bride and the groom names. (“Che Fantasia! What do you think about it?), the trofie (thanks to its particular form, it exalts better the sauce. Here in Liguria we use to cook trofie with pesto sauce and walnut sauce). What strikes me was the accuracy of the producers job in wanting to preserve the authenticity and taste of old culinary traditions.
Going further among other stands, I stopped when I read the sentence “Aspettando il sole – Waiting for the sun”. In that moment, the producer approached me telling me that that sentence is the name of a beautiful, “agrituristica” farmhouse for vacationing (Agriturismo – a combination of the words for “agriculture” and “tourism” in Italian) in which you can eat their ligurian genuine products.
Then, between a photo and a taste, I met a couple of friendly and cordial producers (Silvestri G.). They offered me to taste their olives taggiasche in brine, so good! Among their products I discovered that they produce also the strawberry grapes juice. The manufacturer told me how love and dedication they care for their products, inviting me to go to their farm.
Continuig among the stands, it was offered to me from the producer Torterolo to taste a little bit of liquor made of cherries. It was really good and among the producer told me that, in addition to production of liquors famous all over the world as limoncello, he has also a restaurant where he cooks ligurian dishes.
Just some stands farther, I was captured by the Pigato wine fragrancy. One of the collaborator of the producer G. Grana, offered me a taste of Pigato, that in Liguria accompanies dishes like aperitif, seafood dishes, linguine al pesto or vegetables cakes with aromatic herbs. I was fascinated by the story of making this wine, told me by the collaborator of the producer and for that I decided to buy a bottle of it and use it for a dinner.
It has been an extraordinary culinary weekend. I can describe the wined and food of Ligurian cuisine as simple, but in the same time extraordinarily delicate and in its own way, exotic and modern as herbour flavors are.