L'olio del Garda. Vigne ed olivi dominano il paesaggio agricolo della riviera orientale del Garda. L'olivo è signore incontrastato del tratto settentrionale. La parte meridionale è il regno della vigna, qui e là inframmezzata dall'oliveto. Da quand'è che qui si coltiva l'olivo? Dall'età altomedievale. Con sicurezza. Furono i grandi monasteri dell'epoca a favorirne ed incentivarne la coltura. Gli ordini religiosi avevano bisogno d'olio per l'illuminazione delle chiese e per i riti sacri, ma dal Mediterraneo non ne arrivava a sufficienza. Cominciarono così a far piantare olivi ovunque fosse possibile, e i laghi prealpini si mostrarono particolarmente adatti. "Garda deputavit ad olium" statuì nell'835 Wala, l'abate del potente monastero di San Colombano di Bobbio: è forse la data d'inizio dell'olivicoltura intensiva sulla riviera benacense.L'olio extravergine d'oliva del Garda ha ora il marchio europeo della dop, la denominazione d'origine protetta. È un olio che si caratterizza per la straordinaria leggerezza, la facile digeribilità, i delicati toni fruttati: un gioiellino. Quand'è appena spremuto, la tradizione vuole che lo si provi sulla bruschetta oppure sulle patate lesse. Terzo test tradizionale: un'insalata di solo radicchio rosso di Verona condita con olio, aglio e un trito finissimo d'acciughe. In tavola accompagna tutta la cucina tipica del territorio. Insieme col Bardolino.
The oil of the Garda. Vines and olive trees dominate the agricultural landscape of the coast orient them of the Garda. The olive tree is incontrastato getlteman of the northern feature. The southern part is the reign of the vine, inframmezzata here and here from the olive grove. From quand'è that here the olive tree cultivates itself? From the altomedievale age. With emergency. They were the great monasteri of the age to favor some and to stimulate of the cultivation. The religious orders had need of oil for the lighting system of the churches and the sacred rituals, but from the Mediterranean it did not arrive any to sufficienza. They began therefore to make to plant olive trees ovunque was possible, and the prealpine lagos were shown particularly adapted. “Garda deputavit to olium” statuì in the 835 Wala, Abbot of the powerful monastero of Saint Colombano di Bobbio: it is perhaps the date of beginning of the intensive olivicoltura on the coast benacense. The oil extravergine of olive of the Garda has hour the European brand of the dop, the denomination of protected origin. It is an oil that is characterized for the extraordinary lightness, the easy digeribilità, the delicate tones yields to you: a gioiellino. Quand'è as soon as spremuto, the tradition it wants that the tests on the bruschetta or on potatoes read. Third traditional test: red insalata radicchio of Verona only flavored with oil, garlic and most fine trito of anchovies. In table the typical kitchen of the territory accompanies all. With with the Bardolino.
The oil of the Garda. Vines and olive trees dominate the agricultural landscape of the coast orient them of the Garda. The olive tree is incontrastato getlteman of the northern feature. The southern part is the reign of the vine, inframmezzata here and here from the olive grove. From quand'è that here the olive tree cultivates itself? From the altomedievale age. With emergency. They were the great monasteri of the age to favor some and to stimulate of the cultivation. The religious orders had need of oil for the lighting system of the churches and the sacred rituals, but from the Mediterranean it did not arrive any to sufficienza. They began therefore to make to plant olive trees ovunque was possible, and the prealpine lagos were shown particularly adapted. “Garda deputavit to olium” statuì in the 835 Wala, Abbot of the powerful monastero of Saint Colombano di Bobbio: it is perhaps the date of beginning of the intensive olivicoltura on the coast benacense. The oil extravergine of olive of the Garda has hour the European brand of the dop, the denomination of protected origin. It is an oil that is characterized for the extraordinary lightness, the easy digeribilità, the delicate tones yields to you: a gioiellino. Quand'è as soon as spremuto, the tradition it wants that the tests on the bruschetta or on potatoes read. Third traditional test: red insalata radicchio of Verona only flavored with oil, garlic and most fine trito of anchovies. In table the typical kitchen of the territory accompanies all. With with the Bardolino.
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