The interest aroused by consumers stimulated the development of an experimental project to produce a seasoning named “Agresto” in the specific area of Amiata mountain with the aim of affirming the territorial specificities of a natural product derived from unripe grapes obtained from local grapevine varieties to enhance their use in gastronomy. With this project, we intend to adopt several strategies in the vineyard and in processing, in order to obtain a final product from grapes cultivated by "organic farming", having sensory characteristics suitable for various types of dish combinations. For this purpose were chosen two local varieties (‘Nera Giannelli’, ‘Bianco peloso’) grown in the ampelographic collection located in Cinigiano (Gr) and the hybrid ‘Isabella’ from which were obtained three experimental “agresto”. In the same year was also produced from ‘Sangiovese’ a "traditional agresto" according to an ancient recipe. The variety ‘Isabella’ is grown sporadically without pesticide treatments, while the other varieties were cultivated according to the organic farming method. Moreover the “agresto” is produced without alcoholic fermentation, so as the final product is free from methyl alcohol. The goal is to get to the production of a unique and genuine seasoning through natural methods and without preservatives. The analysis of “agresto”, indicate elevated contents of organic acids and catechins, expressing also interesting sensory profiles that were obtained using a parametric sheet specially adapted to this type of product. The traditional “agresto” currently marketed in very modest amounts, remains a niche product, particularly required by Tuscany kitchen. It is believed that its use will expand, providing more opportunities for the productive sector.
|Autori interni:||SCALABRELLI, GIANCARLO|
|Autori:||Scalabrelli G.; Paolicchi S.; Ferroni G.; Visconti A.|
|Titolo:||L’agresto: un prodotto alternativo del vigneto|
|Anno del prodotto:||2014|
|Appare nelle tipologie:||1.1 Articolo in rivista|