{"id":3103,"date":"2020-08-24T10:42:16","date_gmt":"2020-08-24T09:42:16","guid":{"rendered":"https:\/\/ticinoatavola.ch\/?p=3103"},"modified":"2023-08-23T13:00:49","modified_gmt":"2023-08-23T12:00:49","slug":"i-cereali-la-farina-e-il-riso","status":"publish","type":"post","link":"https:\/\/ticinoatavola.ch\/index.php\/2020\/08\/24\/i-cereali-la-farina-e-il-riso\/","title":{"rendered":"I cereali, la farina e il riso"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row][vc_column][vc_column_text el_class=&#8221;tedesco&#8221;]Distese di grano a perdita d\u2019occhio? No, in Ticino la coltivazione dei cereali \u00e8 di nicchia, con alcune eccellenze che fanno la gioia dei buongustai. Eccone alcune. Alla fine degli anni \u201990 \u00e8 stata reintrodotta in Ticino la coltivazione del mais da polenta. Dopo anni di studi agronomici e sperimentazioni, verso la fine del 1997 il \u201cprogetto mais\u201d era pronto; 30 ettari di terreno producono oggi mais di qualit\u00e0 dal quale si ricava la farina da polenta, dalle farine classiche a quella \u201ccorvina\u201d, che d\u00e0 alla polenta cotta un gradevole e curioso colore violaceo. A partire dal mais \u00e8 prodotta in Valle Onsernone la tradizionale \u201cFarina Bona\u201d, ottenuta macinando finemente mais tostato; un prodotto molto versatile che si presta alla preparazione di molte pietanze che vanno dalla pasta al gelato.E poi una vera e propria curiosit\u00e0: il riso che cresce pi\u00f9 a Nord d\u2019Europa. Nel 1997 furono seminate le prime piante di riso su un terreno di circa 2 ettari dell\u2019Azienda \u201cTerreni alla Maggia\u201d di Ascona. Ben presto si raggiunsero i 90 ettari, producendo circa 400 tonnellate di riso \u201cLoto\u201d, ottimo per i risotti. Il segreto di tale successo sta nelle caratteristiche del terreno, situato a 197 m.s.m., il punto pi\u00f9 basso di tutta la Svizzera. Tra le molte preparazioni artigianali derivate dai cereali, citiamo il panettone con marchio qualit\u00e0 della SMPPC (Societ\u00e0 mastri panettieri, pasticceri e confettieri del Canton Ticino), la colomba, i pani tipici della varie zone del Cantone, fiocchi per la prima colazione, ma anche le paste frolle della Val Bedretto e la Spampezia leventinese.[\/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 Getreide und der Reis<br \/>\nAusgedehnte Getreidefelder soweit das Auge reicht? Nein, im Tessin f\u00fchrt der Getreideanbau ein Nischendasein, das zur Freude des Feinschmeckers einige exzellente Produkte hervorbringt. Hier nun einige davon: Am Ende der 90er Jahre wurde im Tessin der Anbau von Polentamais wieder eingef\u00fchrt. Nach einigen Jahren agronomischer Studien und verschiedener Experimente ist im Jahre 1997 das \u201cProjekt Mais\u201c gestartet; 30 Hektaren Boden produzieren heute einen Qualit\u00e4tsmais aus dem Polentamehl hergestellt werden kann: Vom klassischen Mehl bis zu dem \u201ccorvina\u201c-Mehl, das der gekochten Polenta eine erfreuliche und kuriose violette Verf\u00e4rbung verleiht. Ausgehend vom Mais aus dem Valle Onsernone wird das traditionelle \u201cFarina Bona\u201d (anger\u00f6steter Mais wird feingemahlen) hergestellt. Es ist ein sehr vielseitiges Produkt, das sich hervorragend zu der Herstellung von vielen Gerichten eignet \u2013 von der Pasta bis zu Speiseeis.<br \/>\nUnd dann gibt es noch eine richtige Kuriosit\u00e4t: Den Reis, der hier \u2013 und somit am n\u00f6rdlichsten Punkt Europas \u2013 w\u00e4chst. Im Jahre 1997 wurden die ersten Reispflanzen auf zirka 2 Hektar Land des Betriebes \u201cTerreni alla Maggia\u201c in Ascona ausges\u00e4\u00e4t. Sehr bald wurde dann die Reisproduktion auf 90 Hektaren ausgedehnt. Diese bringen heute einen Ertrag von zirka 400 Tonnen \u201cLoto\u201c Reis \u2013 einen Reis, der sich hervorragend f\u00fcr die Zubereitung von Risotto eignet Das Geheimnis des Erfolgs ist die Charakteristik des auf 197 m \u00fcber Meer (und somit am tiefsten Punkt<br \/>\nder ganzen Schweiz) gelegenen Terrains. Unter den verschiedenen handwerklichen Zubereitungen von Getreidederivaten k\u00f6nnen wir den Panettone mit dem Qualit\u00e4tssiegel SMPPC (Vereinigung der Tessiner B\u00e4ckermeister, Patissiers und Confisseurs) auff\u00fchren, die \u201cColomba\u201c, die f\u00fcr die verschiedenen Regionen des Kantons typischen Brote, die Flocken f\u00fcr das Fr\u00fchst\u00fcck, aber auch den M\u00fcrbeteig aus dem Val Bedretto und die \u201cStampezia leventinese\u201c.[\/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;]C\u00e9r\u00e9ales et riz<br \/>\n\u00c9tendues de bl\u00e9 \u00e0 perte de vue? Non, au Tessin la culture des c\u00e9r\u00e9ales est de niche avec quelques sp\u00e9cialit\u00e9s qui font la joie des gourmets. En voici quelques-unes: \u00e0 la fin des ann\u00e9es \u201990, la culture du ma\u00efs pour polenta a \u00e9t\u00e9 r\u00e9introduite. Apr\u00e8s des ann\u00e9es d\u2019\u00e9tudes agronomes et exp\u00e9rimentations, vers la fin de 1997 le \u201cprojet ma\u00efs\u201d \u00e9tait pr\u00e8s: 30 hectares de terrain produisent aujourd\u2019hui du ma\u00efs de qualit\u00e9 duquel s\u2019obtient la farine \u00e0 polenta: des farines classiques \u00e0 celle \u201ccorvina\u201d, qui donne \u00e0 la polenta cuite une curieuse et agr\u00e9able couleur violette. A partir du ma\u00efs, dans la vall\u00e9e Onsernone, l\u2019on produit aussi la traditionnelle \u201cfarina bona\u201d, obtenue en moulant finement le ma\u00efs grill\u00e9; un produit tr\u00e8s versatile qui se pr\u00eate \u00e0 la pr\u00e9paration de divers mets qui vont des p\u00e2tes \u00e0 la glace. En outre, une int\u00e9ressante curiosit\u00e9: le riz qui pousse le plus au nord de l\u2019Europe. En 1997, les premi\u00e8res plantes de riz ont \u00e9t\u00e9 sem\u00e9es sur un terrain de 2 hectares de l\u2019entreprise \u201cTerreni alla Maggia\u201d, a Ascona. Tr\u00e8s vite, les 90 hectares ont \u00e9t\u00e9 rejoints, produisant quelques 400 tonnes de riz \u201cLoto\u201d, excellent pour le risotto. Le secret du succ\u00e8s est dans les caract\u00e9ristiques du terrain, situ\u00e9 \u00e0 197 m\u00e8tres d\u2019altitude, le point le plus bas de toute la Suisse. Entre les nombreuses pr\u00e9parations artisanales d\u00e9riv\u00e9es des c\u00e9r\u00e9ales, nous nommeront le panettone avec le marque de qualit\u00e9 de la SMPPC (soci\u00e9t\u00e9 des ma\u00eetres boulangers,<br \/>\np\u00e2tissiers et confiseurs du Canton du Tessin), la colombe, les pains typiques des diff\u00e9rentes zones du Canton, les flocons pour le petit d\u00e9jeuner, et aussi les p\u00e2tisseries sabl\u00e9es de la vall\u00e9e Bedretto, et la \u201cSpampezia\u201c de la vall\u00e9e de la Leventina.[\/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;]Cereals and rice<br \/>\nNever-ending expanses of wheat? No, in Ticino cereal cultivation is a niche occupation, producing a few speciality products for the enjoyment of gourmets. Here are some of them. In the late 1990s, corn (used to make polenta) was reintroduced to Ticino. After years of agronomic studies and trials, the \u201ccorn project\u201d was ready towards the end of 1997. 30 hectares of land now produce a fine quality corn used to make cornmeal for polenta, from classic meal to \u201ccorvina\u201d, which gives the cooked polenta a pleasant and unusual purple colour. The corn is used to produce traditional \u201cFarina Bona\u201d in Valle Onsernone, obtained by finely grinding toasted corn. This very versatile product also lends itself to the preparation of many dishes ranging from pasta to ice cream. Interestingly, Ticino is also home to the northernmost rice grown in Europe. In 1997 the first rice plants were sown in an area covering around 2 hectares by the Azienda \u201cTerreni alla Maggia\u201d of Ascona. This area soon grew to 90 hectares, producing around 400 tonnes of \u201cLoto&#8221; rice, which is excellent in risottos. The secret of this success lies in the characteristics of the land, situated at 197 metres above sea level, the lowest point in the whole of Switzerland. The numerous baked goods made from locally-grown cereals include the panettone with the SMPPC quality mark (association of master bakers of Canton Ticino), the colomba, typical breads from various parts of the canton, and breakfast flakes, as well as pastry from Val Bedretto and Spampezia Leventinese.[\/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;]Distese di grano a perdita d\u2019occhio? No, in Ticino la coltivazione dei cereali \u00e8 di nicchia, con alcune eccellenze che fanno la gioia dei buongustai. Eccone alcune. Alla fine degli anni \u201990 \u00e8 stata reintrodotta in Ticino la coltivazione&#8230;<\/p>\n","protected":false},"author":1,"featured_media":3106,"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-3103","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\/3103","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=3103"}],"version-history":[{"count":0,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/posts\/3103\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/media\/3106"}],"wp:attachment":[{"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/media?parent=3103"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/categories?post=3103"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/tags?post=3103"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}