Friends of Pesto Fresco<\/strong>, our journey among Slow Food’s Presidia in Liguria<\/strong>continues and today we are talking about Savona’s Chinotto<\/strong>. Famous and unique<\/strong> for its quality and aroma, Savona’s Chinotto is an evergreen plant<\/strong> that is grown only on the Ligurian Riviera<\/strong>, in the specific area between Varazze and Finale Ligure<\/strong>. Savona’s Chinotto fruits are small in size and, when ripe, have an orange color and give off an intense and distinctive fragrance<\/strong>. It is an ideal<\/strong> product for candying<\/strong> because of its small size, thick, tough and fragrant skin, and early ripening compared to other varieties. These fruits with such a distinctive taste experienced a long and successful period until the 1920s, when a succession of frosts marked the beginning of the crisis. The fruit is considered a mutation of the bitter orange<\/strong>. If you haven’t tried it yet, friends of Pesto Fresco and Liguria<\/strong>, don’t miss the opportunity to taste it. You will fall in love with its unique taste!<\/strong><\/p>\n <\/strong><\/p>\n Image: luxuryfoodandjob.com via Pinterest<\/p>\n","protected":false},"excerpt":{"rendered":" Savona’s Chinotto is a Slow Food Presidium and is a fruit with a very special flavor grown exclusively in Liguria, between Varazze and Finale Ligure, of which very few plants are now cultivated. Discover Savona’s Chinotto in our news! Friends of Pesto Fresco, our journey among Slow Food’s Presidia in Liguriacontinues and today we are…<\/p>\n","protected":false},"author":3,"featured_media":6488,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[581],"tags":[1069,1071,1066,1068,553,1070,1065,1067],"class_list":["post-7309","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ligurian-culture","tag-candied-savona-chinotto","tag-chinotto-savona-characteristics","tag-chinotto-savona-presidium-slow-food","tag-craft-beers-chinotto-savona","tag-fresh-pesto","tag-origins-chinotto-savona","tag-savona-chinotto","tag-slow-food-presidia-liguria"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t
\nListed as a Traditional Food Product<\/strong> (PAT), Savona’s Chinotto is also protected by a Presidium of the non-profit Slow Food Foundation for Biodiversity<\/strong>, which is committed to the revival of their cultivation and candying.
\nThose who still have Savona Chinotto plants in the riparian area have joined the Presidium.
\nThe goal is to revalue these crops<\/strong>, recover land for new<\/strong> authentic Savona chinotto plants<\/strong>, and encourage the rediscovery of a traditional Savona pastry recipe<\/strong> such as candied chinottos<\/strong>.
\nFor these very reasons, a strict specification is enforced, requiring, among other things, the use of only quality raw materials<\/strong> and fruits clearly grown locally.<\/p>\nSavona’s Chinotto: the origins<\/h3>\n
\nSavona’s Chinotto, however, is a plant originally from China<\/strong> that a Savona sailor around 1500 transplanted to the Ligurian coast. Here the plant found an ideal environment that would improve its organoleptic characteristics over time. <\/p>\nSavona chinotto: the characteristics of the fruit<\/h3>\n
\nSavona chinottos are harvested<\/strong> between September and November<\/strong>, and the fruit has a fairly long shelf life.<\/p>\nSavona’s Chinotto, an ideal fruit to enjoy candied<\/h3>\n
\nDo you know who installed the first candying workshop in Liguria<\/strong>?
\nIt was Silvestre-Allemand<\/strong>, who moved to Savona from France in 1877<\/strong>, who opened the first of candying workshops in Liguria, also attracted by the richness and variety of fruit crops in Liguria.
\nIn the wake of this initiative, many local establishments sprang up within a few years, employing French techniques, refining the art of candying and laying the foundation for animportant<\/strong> pastry tradition<\/strong>.
\nToward the end of the 1800s, the “Chinotti Cooperative Society”<\/strong> was founded in Savona, which provided both cultivation and processing and sales of the fruit.<\/p>\n
\nUnfortunately, the crisis persists almost a hundred years later. Today, in fact, only a few Savona’s Chinotto plants<\/strong> are cultivated and the preservation of the species is entrusted to botanical gardens and nurseries<\/strong>. <\/p>\nSavona chinotto: how to consume it<\/h3>\n
\nBecause of its sour taste<\/strong>, it is not eaten fresh but only candied or processed<\/strong> for making mustards, excellent jams, syrups and delicious drinks.<\/strong>
\nAmong the beverages, new craft beers<\/strong> stand out, many of which are brewed right in the Savona<\/strong> area, using precisely Savona’s Chinotto<\/strong>.<\/p>\n