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Genzano infiorata - Photo (c)
Claudio Vaccaro
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Colli Lanuvini wine
The wine “Colli Lanuvini” has a straw-yellow color, a slightly spicy
intense bouquet and a full proportioned bodied fragrance. It is a fresh and
therefore very delightful wine. As the other wines of the Castelli Romani is
perfect for lunchtime and therefore do not forget to drink this wine while
eating the well-known “porchetta”, or with the lamb or the roasted game in
Genzano.
The Colli Lanuvini production territory consists of that of Genzano and part
of that of Lanuvio. These vineyards exposed to south-west are very sunny,
and the temperature is mitigate from air currents coming from the sea and
the lake.
The cultivation methods in Genzano were in the past very different from
those of the other areas, as the reeds utilized to sustain the vines in
rows, one year were put on one side of the plant and the following one on
the other. The soil utilized to substitute that near the roots of the vines
was named “dote”, an Italian word meaning “dowry”. The love of the producers
for they vineyards was so strong that they utilized words related to human
beings to describe the vines and for example the secondary branches of these
plants were named “nepoti” , an Italian word meaning “nephews”.
In this area too there is the common tendency to transform the vineyards “a
tendone” into that with the system “alla gouyot”, where there is a “castello”,
i.e. a group of branches on one side about the stem is let to grow and to
fruit, while the other on the other side will form a future stem. At present
the vines have two “castelli”, i.e. on each side of the plant.
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The particular cultivation of these vineyards enable them to be fresh and
wet even during summer.
The vineyards in this area are very similar to the those in the other areas,
but there is a stronger trend to introduce vines types to improve the
production, such as the Chardonnay, because it increase the bouquet, already
intense in this wine. The sale of the Colli Lanuvini wines was very strong
in the past and gradually is reaching a wider market.
Courtesy of
www.stradadeivinideicastelliromani.com
Pane Casareccio di Genzano (IGP)
The origins
of this product are rooted in the peasant culture of its zone of production.
The bread, which households used to make for themselves, is baked in
wood-fired ovens known as soccie. Pane Casareccio di Genzano was
already known and appreciated in the last century for its particular aroma
and fragrance which last up to seven or eight days. It was not until the
1940s, however, that the bread become extremely popular in Rome to which it
was brought from Genzano at night and sold fresh the next day by local
grocers and bakeries. Pane Casareccio di Genzano is made from choice flour,
natural yeast, mineral salt and water. The bread is shaped into either round
loaves or long broad sticks. The area of production is the whole town
district of Genzano in the province of Rome.
Recipes for Pane
Casareccio di Genzano IGP
AGLIATA
BRUSCHETTA
CACCIUCCO LIVORNESE
CANAPÉ
AL PROSCIUTTO
CANAPÉ
AL SALMONE
CANAPÉ
ALLA VERZA E PROSCIUTTO DI PARMA®
CANAPÉ
ALLE OLIVE NERE E ACCIUGHE
CANAPÉ
TARTUFATI AL FORMAGGIO
CAPPELLE DI FUNGHI CON ANIMELLE
CAPPONE
CON LE NOCI
CERVELLA IN CARROZZA
CROSTINI
CON PROSCIUTTO DI PARMA® E INDIVIA BELGA
FALSOMAGRO
FAVE
STUFATE
GNOCCHI
DI PANE
LA
MARICONDA
MOZZARELLA IN CARROZZA
PANZANELLA or PAN MOLLE
PORTAFOGLI DI POLLO CON PROSCIUTTO DI SAN DANIELE
PROVATURA ALLA SALSA DI ACCIUGHE
RIPIENO
D'ANATRA
SALSA DI
NOCI
SOPA
COADA
ZUPPA
DI AGNELLO
ZUPPA
DI VONGOLE
ZUPPA
PAVESE
ZUPPA
VALDOSTANA
ZUPPA
VALPELLINENTZE
(c) 1997-2008 E. Massetti
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