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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DESCRIZIONE DEL PRODOTTO<br />
Valori analitici: Peso medio . . . . . . . . . . . . . . . . . . .g. . . .8,5<br />
Parte edibile . . . . . . . . . . . . . . . . .%. . .86<br />
Peso secco . . . . . . . . . . . . . . . . . .%. . .60<br />
Ceneri . . . . . . . . . . . . . . . . . . . . . .%. . . .1,2<br />
Proteine . . . . . . . . . . . . . . . . . . . . .%. . . .3,3<br />
Lipidi . . . . . . . . . . . . . . . . . . . . . . .%. . . .1,5<br />
Glucidi solubili . . . . . . . . . . . . . . .%. . .14<br />
Amido . . . . . . . . . . . . . . . . . . . . . .%. . .19<br />
Fibra . . . . . . . . . . . . . . . . . . . . . . .%. . . .1,7<br />
Energia . . . . . . . . . . . . . . . . . . .k/cal. .150<br />
METODICHE DI LAVORAZIONE E CONSERVAZIONE<br />
Materiali e attrezzature usate per la preparazione e il condizionamento: le castagne<br />
Roscette della Valle Roveto vengono raccolte in cesti di vimini e riversate in sacchi<br />
di juta. Portate a casa, vengono ammassate in magazzino. Non si è sviluppata nessuna<br />
forma comunitaria per la raccolta e la commercializzazione del prodotto, tranne<br />
rare eccezioni quando vengono messe in sacchetti da 5 o 10 kg per essere vendute nei<br />
mercati locali.<br />
Locali di lavorazione, conservazione e stagionatura: vengono conservate in casa,<br />
in magazzini asciutti e cantine private.<br />
PRODUCT DESCRIPTION<br />
Analytical values: Average weight . . . . . . . . . . . . . .g. . . .8.5<br />
Edible part . . . . . . . . . . . . . . . . . .%. . .86<br />
Dry weight . . . . . . . . . . . . . . . . . .%. . .60<br />
Ashes . . . . . . . . . . . . . . . . . . . . . .%. . . .1.2<br />
Proteins . . . . . . . . . . . . . . . . . . . . .%. . . .3.3<br />
Fats . . . . . . . . . . . . . . . . . . . . . . . .%. . . .1.5<br />
Soluble glucides . . . . . . . . . . . . .%. . .14<br />
Starch . . . . . . . . . . . . . . . . . . . . . .%. . .19<br />
Fibre . . . . . . . . . . . . . . . . . . . . . . .%. . . .1.7<br />
Energy . . . . . . . . . . . . . . . . . . . .k/cal. .150<br />
PROCESSING AND CONSERVATION METHODS<br />
Materials, specific equipment used in preparation and cooling: Valle Roveto<br />
“roscette” chestnuts are gathered in wicker baskets and then poured into jute sacks.<br />
They are then taken home and stacked in the storeroom.<br />
No community form of harvesting and sale has been developed, except for rare exceptions<br />
when the chestnut is packed in 5-10kg sacks and sold in local markets.<br />
Description of processing, conservation and ageing premises: they are stored<br />
at home, in dry storerooms and in private cellars.