9,4 Mb - formato pdf - Enoteca Regionale
9,4 Mb - formato pdf - Enoteca Regionale
9,4 Mb - formato pdf - Enoteca Regionale
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NAVELLI ALMONDS (“L’mmall”)<br />
The Navelli almond is grown along the strip of hills and valleys of the<br />
Navelli Plateau. This almond is medium-long, with a very hard shell and a<br />
delicious taste. It is not identified with any specific variety, as reproduction<br />
has always taken place by selecting the fruits of the best trees already growing<br />
in the area. The almonds mature between the end of September and<br />
the beginning of October, and are thus a late-ripening variety. About 90% of<br />
production comprises sweet-tasting fruit and after shelling, yield is about<br />
20-22 %. The almond may be considered, to all intents and purposes, a traditional<br />
crop. The reason this type of crop is so widespread in the Navelli<br />
plain can be found in the need amongst the rural population who lived in the<br />
area in the past to integrate the almond with the existing crops, aware that<br />
the tree would give not only nuts but also wood, which was needed for the<br />
household.<br />
PROCESSING AND CONSERVATION METHODS<br />
Existing almond groves are not subject to any particular treatments, except for occasional<br />
surface hoeing to limit the growth of weeds and reduce the fire risks. New<br />
almond groves are rarely planted and no pesticides are applied or pruning carried out.<br />
The almond trees are often left to their own resources, with the consequent risk not<br />
only of the product being lost, but also of all the trees dying.<br />
When the almonds are picked, this is done manually, using an old tradition: as the<br />
almonds ripen, long wooden poles are used to beat the branches so the fruits fall into<br />
nets conveniently placed beneath the branches. The almonds are taken to stores<br />
where they are cleaned and selected, to ensure the highest quality. These operations<br />
are normally carried out by hand: the use of mechanical systems is rare.<br />
The almond is preserved in the traditional way: after cleaning, the nuts are left to dry<br />
in the open air for 3-4 days and then they can then be kept in very dry storerooms,<br />
either in mounds or in jute sacks.