Category:
\nFresh pastries and bakery, biscuit, confectionary and pastry products;<\/p>\n
1. Product name:
\nSassi della Calvana<\/p>\n
2. Other names:<\/p>\n
3. Short product description:
\nThe product refers to the rocks of the Calvana Mountains and looks, in shape and colour, like the rocks or \u201csassi\u201d themselves. Four different combinations of ingredients native to the Val di Bisenzio are used to make 4 different types of biscuits, all of which are called Sassi della Calvana.
\nThey have a rounded shape and pale yellow colour that varies according to the type of ingredients used. They\u2019re 3\/4cm in size, taking into account the artisan nature of the product.
\nThe chestnut flour biscuit obviously tastes like chestnuts and pine nuts.
\nThe raisin and Vin Santo biscuit has the aroma of the Valley\u2019s sweet wine.
\nThe hazelnut biscuit marries with the flavour of the local extra virgin olive oil.
\nThe extra virgin olive oil biscuit pairs the local oil perfectly with the flavour of lemon.
\nThe biscuits are packaged in sealed 350g paper bags with a transparent panel and information about the ingredients and origin. <\/p>\n
4. Production area:
\nMunicipality of Vaiano<\/p>\n
5. Production status:
\nr disappeared r at risk r active <\/p>\n
6. Production process:
\nDepending on the type of biscuit being made, the ingredients are mixed in an electric mixer, shaped into balls by hand, placed in trays and baked at 240\u00b0C for 15 minutes. <\/p>\n
7. Materials, equipment and premises used for production:
\n-Electric mixer
\n-Oven trays
\n-Oven
\n-Biscuit bakery<\/p>\n
8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
\nSassi della Calvana are inspired and named after the traditions of the territory. The basic idea is to produce something kept soft by the use of locally produced olive oil and bring a hint of quality to enrich a typical peasant recipe from Calvana, an area with ancient settlements where the history of agricultural sharecropping and wealthy nobility are interwoven, creating a fascinating meeting point of taste. It was in these big farm kitchens that they met, on one side the simplicity and creativity of the peasants, on the other, the curiosity and flavours of global travels. The oven and baking method, housewives\u2019 secrets, marry with taste and accent the ingredients used, from season to season. <\/p>\n
9. Production:
\nProduction is around 1,700kg a year, primarily sold in the production area, but there\u2019s good future potential. At the moment, they\u2019re only made by one bakery in Vaiano. The product can be tried during the “Da Torre a Torre, camminata dei sapori su un itinerario sulla strada di mezzacosta in Calvana” festival, which is organised for the third Sunday of September.<\/p>\n","protected":false},"featured_media":0,"template":"","meta":{"_acf_changed":false},"categories":[23],"categoria-prodotto":[],"class_list":["post-16355","prodotto","type-prodotto","status-publish","hentry","category-fresh-pastries-and-bakery-products-biscuits-pastry-and-confectionery"],"acf":{"subtitle":null},"yoast_head":"\n