Quiliano: apricots and more…
Set at the immediate western borders of Savona, the chief town of the Ligurian province that bears the same name, for decades Quiliano owed its repute to the presence of a coal fired power plant, the marker of the place even from the Savona-Ventimiglia autostrada. In 2016 its furnaces were closed and soon after environmental reclamation began.
Quiliano aims to a new start and works on its strengths, i.e., on its food&wine excellences and territory. The Municipality boasts a stunning 18 De.Co. (Denominazione Comunale) labels, including Valleggia Apricots, a Slow Food Presidium since 2010, which owe their name to the hamlet where production mostly takes place. The area stretches from Loano to Varazze. Farming can be dated back to the 19th century. Napoleon’s prefect Gilbert Chabrol wrote in 1824: “in the surroundings of Savona fruit trees are notable for the exquisiteness of their fruits. A variety of small apricots is outstanding…” Valleggia apricots, in fact, are unique: small-sized, thin, delicate skin - orange with brick red freckles - and the sweetest of tastes. Harvested in June and July, apricots are mainly traded fresh. A small percentage is reserved to jam manufacturing, carried out by the Cooperativa Le Riunite and available in local shops also during the Apricot Fair (a yearly must between June and July, in 2018 it takes place on June 29th-30th and July 1st). Valleggia apricots suit other preparations: they can be candied, feature as the protagonists of the pesto all’Albicocca, star in yoghurts.
Wines deserve the spotlight, too. Back in 1978 Luigi Veronelli stated that “Quiliano’s Granaccia is one of the best wines in Italy”. The Riviera Ligure di Ponente DOC Quiliano Granaccia belongs to the Riviera Ligure di Ponente DOC, Granaccia (alicante) min. 90%. Red ruby, varying in depth, vast, intense, slightly spiced bouquet. The IGP Colline Savonesi also features Buzzetto, straw yellow with light golden hues, its scent delicate yet lasting, its flavour unmistakable: dry, intense and sapid, with a pleasant tartish accent.
My English abstract of the article as published on LiguriaFood
Luisa Puppo
This is the fascinating world of
tastes and crafts that LiguriabyLuisa discloses to foreign markets and buyers
(tour operators, travel agencies, organizations, associations, food&wine
dealers and import/export professionals....).
Would you like to know more? Contact me and detail your queries.
Comments
Post a Comment