Category:
\nProducts derived from fish, shellfish and crustaceans, and special farm techniques of the same;<\/p>\n
1. Product name:
\nPalamita<\/p>\n
2. Other names:<\/p>\n
3. Short description:
\nThe product is bonito fillets preserved in oil. Bonito can be found in the Tuscan Archipelago Park. Its meat is a rose-white colour that flakes along the natural grain.<\/p>\n
4. Production area:
\nThe production area includes the islands of the Tuscan Archipelago Park and the coastline that runs from Livorno to the Argentario.<\/p>\n
5. Production status:
\nr disappeared r at risk r active<\/p>\n
6. Production process:
\nThe fish is decapitated soon after being caught to stop the meat darkening. It\u2019s cleaned and cut into pieces, usually the size of an artichoke or lemon half (4-5cm slices), for preserving. It\u2019s then boiled in salted water with vinegar and lemon for at least an hour. It\u2019s deboned, left to drain and dry for numerous hours on a tea towel in a ventilated area. The cloth is change if it becomes too damp. Once dry, the fish is placed in a glass jar and covered with extra virgin olive oil, peppercorns, bay leaf and chilli. After about a week, it has absorbed the flavours and is ready to eat. Another old preparation placed the fish in rectangular boxes that were heated until the oil boiled (max 130\u00b0C). After which, it was tinned and left to cure for a period of time.<\/p>\n
7. Materials, equipment and premises used for production:<\/p>\n
8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
\nThis product has ancient origins. Fisherman have eaten and cured palamita for centuries, primarily in the winter. Today palamita is a sought-after product that\u2019s difficult to buy unless it\u2019s direct from a few fishermen.<\/p>\n
9. Production:
\nAt the moment, there is only one producer. There is some interest in building a supply chain from artisan fishermen to its processing, marketing and valorisation, as well as promoting its culinary use. It is a \u2018homemade\u2019 product in the Argentario area. About 100kg is produced a year, all destined for individual consumption or as gifts for close friends and family.<\/p>\n","protected":false},"featured_media":34090,"template":"","meta":{"_acf_changed":false},"categories":[24],"categoria-prodotto":[],"class_list":["post-16400","prodotto","type-prodotto","status-publish","has-post-thumbnail","hentry","category-preparations-of-fish-shellfish-and-special-techniques-of-farming-the-same"],"acf":{"vt_campo2":"","vt_campo3":"","subtitle":"","vt_product_logo":"","vt_product_img":"https:\/\/vetrinatoscana.netseven.work\/wp-content\/uploads\/2018\/10\/491_610.jpg","vt_facebook":"","vt_instagram":"","vt_twitter":"","vt_campo4":"
La zona di produzione comprende le isole del Parco dell\u2019Arcipelago Toscano e la costa che va da Livorno all\u2019Argentario.<\/p>\n"},"yoast_head":"\n