{"id":3101,"date":"2020-08-24T10:39:43","date_gmt":"2020-08-24T09:39:43","guid":{"rendered":"https:\/\/ticinoatavola.ch\/?p=3101"},"modified":"2023-08-23T13:00:49","modified_gmt":"2023-08-23T12:00:49","slug":"olio-pepe-e-aceto-balsamico","status":"publish","type":"post","link":"https:\/\/ticinoatavola.ch\/index.php\/2020\/08\/24\/olio-pepe-e-aceto-balsamico\/","title":{"rendered":"Olio, pepe e aceto balsamico"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row][vc_column][vc_column_text el_class=&#8221;tedesco&#8221;]La storia alimentare dell\u2019olio d\u2019oliva in Ticino risale al 1\u2019600, come viene testimoniato dalle macine per la spremitura, ritrovate nelle opere in muratura delle abitazioni. L\u2019interesse per l\u2019ulivo e l\u2019olio d\u2019oliva ha avuto nuova linfa, e cos\u00ec oggi il Ticino produce olio extra vergine d\u2019oliva finissimo, leggero, fruttato e delicato. La riscoperta di antiche tradizioni ha in pari tempo fatto sorgere iniziative come la creazione del Sentiero dell\u2019ulivo, che collega Castagnola a Gandria, corsi di potatura e di coltura dell\u2019ulivo e associazioni. Oltre a piccole produzioni artigianali di aceto di vino e di mele, da segnalare che, da qualche anno, la Cantina Delea ha iniziato a Losone la produzione di Aceto Balsamico Ticinese di uva americana; un aceto di mosto cotto, prodotto in tre tipologie con il metodo di invecchiamento in batterie di diverse botticelle di legni pregiati: \u201cil giovane\u201d, con 1 anno di invecchiamento, \u201cl\u2019adulto\u201d, con pi\u00f9 di 3 anni di invecchiamento ed \u201cil vecchio\u201d, con oltre 6 anni di invecchiamento. Sta diventando ormai un prodotto ticinese a tutti gli effetti anche il pepe, che in Vallemaggia \u00e8 aromatizzato con vino bianco, spezie e liquori. Da poco tempo \u00e8 cominciata anche la coltivazione di peperoncino, per la produzione di polveri, olii e confetture.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=&#8221;black&#8221; css=&#8221;.vc_custom_1597237105197{margin-top: 30px !important;margin-bottom: 60px !important;}&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text el_class=&#8221;francese&#8221;]Das \u00d6l, der Pfeffer und der Aceto Balsamico<br \/>\nDie Geschichte des Oliven\u00f6ls im Tessin hat im 16. Jahrhundert ihren Ursprung. Zeugen davon sind die \u00d6lpressen, die im Mauerwerk von einigen Behausungen gefunden wurden. Das Interesse f\u00fcr die Olive und das Oliven\u00f6l hat neuen Zuspruch gefunden und so produziert das Tessin heute feinstes natives Oliven\u00f6l; leicht, fruchtig und delikat. Das Wiederauffinden von alten Traditionen hat zudem verschiedene Initiativen hervorgebracht: Den \u201cOlivenpfad\u201c zwischen Castagnola und Gandria, Kurse f\u00fcr das Beschneiden und Kultivieren von Olivenb\u00e4umen und die Gr\u00fcndung verschiedener Vereinigungen. Neben einer kleinen Eigenproduktion von Wein- und Apfelessig hat die Cantina Delea in Losone mit der Produktion von Tessiner Aceto balsamico aus Americano-Trauben begonnen. Dieser Essig aus gekochtem Weinmost wird in drei Typologien hergestellt \u2013 gem\u00e4ss der Methode unterschiedlicher Lagerungsserien in verschiedenen erlesenen Holzf\u00e4sschen; \u201cder Junge\u201c mit 1 Jahr Lagerung, \u201cder Reife\u201c mit mehr als 3 Jahren Lagerung und \u201cder Alte\u201c mit \u00fcber 6 Jahren Lagerung. Dieser Essig ist bereits heute ein Tessiner Produkt in jeder Hinsicht; ebenso wie der Pfeffer, der im Valle Maggia mit Weisswein, Kr\u00e4utern und Lik\u00f6r aromatisiert wird. Bald wird auch der Anbau von Peperoncino gestartet \u2013 f\u00fcr die Produktion von Peperoncinopulver, \u00d6len und Konfit\u00fcre.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=&#8221;black&#8221; css=&#8221;.vc_custom_1597237137203{margin-top: 30px !important;margin-bottom: 60px !important;}&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text el_class=&#8221;tedesco&#8221;]Huile, poivre et vinaigre balsamique<br \/>\nL\u2019histoire alimentaire de l\u2019huile d\u2019olive au Tessin remonte aux ann\u00e9es 1600, comme en t\u00e9moigne les meules pour le pressurage des olives, retrouv\u00e9es dans les murs de quelques antiques demeures. L\u2019int\u00e9r\u00eat pour l\u2019olivier et l\u2019huile d\u2019olive a pris un nouveau \u00e9lan, et le Tessin produit aujourd\u2019hui une huile d\u2019olive extra vierge tr\u00e8s fine, l\u00e9g\u00e8re, fruit\u00e9e et d\u00e9licate. La red\u00e9couverte d\u2019anciennes traditions a fait \u00e9merger des initiatives comme la cr\u00e9ation du \u201cSentiero dell\u2019Ulivo\u201d (Sentier de l\u2019Olivier), qui joint Castagnola a Gandria, des cours de taille et de culture des oliviers et similaires. En plus de petites productions de vinaigre de vin et de pommes, il est \u00e0 signaler que la Cantina Dellea a commenc\u00e9 \u00e0 Losone la production de vinaigre balsamique tessinois provenant de raisin \u201camericana\u201d; un vinaigre de mo\u00fbt cuit, produit en 3 versions avec la m\u00e9thode de vieillissement en s\u00e9rie dans divers petits f\u00fbts de bois de qualit\u00e9: \u201cle jeune\u201d, avec une ann\u00e9e de vieillissement, \u201cl\u2019adulte\u201d avec plus de 3 ans de vieillissement, et \u201cle vieux\u201d avec plus de 6 ans de vieillissement. M\u00eame le poivre qui, dans la vall\u00e9e Maggia, est aromatis\u00e9 avec vin blanc, \u00e9pices et liqueurs, est en train de devenir un produit tessinois typique. Depuis peu de temps, a \u00e9t\u00e9 commenc\u00e9e la culture du piment pour la production de poudres, huiles et confitures.<br \/>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=&#8221;black&#8221; css=&#8221;.vc_custom_1597237137203{margin-top: 30px !important;margin-bottom: 60px !important;}&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text el_class=&#8221;tedesco&#8221;]Oil, pepper and Balsamic vinegar<br \/>\nThe history of olive oil in Ticino dates back to the 17th century, as indicated by the stone olive presses found in local homes. These days there is renewed interest in olives and olive oil, and so Ticino now produces very fine, light, fruity and delicate extra virgin olive oil. The rediscovery of ancient traditions had led to initiatives such as the creation of the Sentiero dell\u2019ulivo (olive route), which links Castagnola to Gandria, olive tree pruning and cultivation courses, and associations. As well as small-scale production of wine and apple cider vinegar, it is worth noting that the Cantina Delea started producing Ticino Balsamic Vinegar in Losone using American grapes. This vinegar made from cooked must is available in three different varieties aged in a selection of barrels made from prized woods: \u201cthe young vinegar\u201d, aged for 1 year, \u201cthe adult vinegar\u201d, aged for at least 4 years, and \u201cthe old vinegar\u201d, aged for at least 6 years. Pepper is also becoming a local speciality product to all intents and purposes. In Vallemaggia it is flavoured with white wine, spices and liqueurs. Chilli cultivation has also begun recently, used to make powders, oils and preserves.<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text el_class=&#8221;tedesco&#8221;]La storia alimentare dell\u2019olio d\u2019oliva in Ticino risale al 1\u2019600, come viene testimoniato dalle macine per la spremitura, ritrovate nelle opere in muratura delle abitazioni. L\u2019interesse per l\u2019ulivo e l\u2019olio d\u2019oliva ha avuto nuova linfa, e cos\u00ec oggi il&#8230;<\/p>\n","protected":false},"author":1,"featured_media":3146,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[42],"tags":[58],"class_list":{"0":"post-3101","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-prodotti-tipici","8":"tag-prodotti-tipici"},"_links":{"self":[{"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/posts\/3101","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/comments?post=3101"}],"version-history":[{"count":0,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/posts\/3101\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/media\/3146"}],"wp:attachment":[{"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/media?parent=3101"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/categories?post=3101"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/tags?post=3101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}