Vigna di Valle Estate:
preserved products

The range of agricultural and food products is linked to their seasonality, except when their perishability is reduced and their shelf life is extended through processing and packaging methods. The first level of preservation is traditionally represented by “canned” food. The word “conserve” derives from the Latin “cum serbare,” which means “to keep together” or “to preserve together.” Historically, canned food allowed for the longer preservation of various treated foods, making them available for consumption even out of season when fresh produce was not readily available, especially before refrigeration technology was developed and accessible.

Only relatively recently has the food industry taken over the production of canned goods, primarily focusing on tomatoes and fruit preserves, followed by various products preserved in oil or vinegar. However, the origin of canning is rooted in home and artisanal practices, involving vegetables, fruits, fish, oil, vinegar, honey, salt, and herbs. These preserved foods can be consumed long after their packaging date. The uniqueness of canned products lies in sourcing fresh local ingredients and treating them in a way that preserves the aromas and flavors of the carefully cooked raw materials, using selected natural seasonings and preservatives, while excluding semi-finished products, chemical additives, and synthetic preservatives.

A reliable starting point is represented by the Traditional Food Products already present in the territory, as they already benefit from a promotional added value associated with their recognition. These include the Anguillara Sabazia broccoli, the Trevignano zucchini with flowers, the Bracciano lake whitefish and bleak. These perishable products can open up new marketing opportunities through their transformation into canned goods.

The extra virgin olive oil produced in the region, with a widespread presence of the Canino olive cultivar (whose oil obtained PDO recognition in the adjacent area), is of good quality. A precious traditional recipe is that of marinated fish: mixed fish filets (whitefish, tench, eel, pike, and bleak) are fried and preserved in water and vinegar with the addition of various flavors such as lemon, garlic, rosemary, and sage. In the fish gastronomy laboratory, filets are prepared, and various preservation techniques are employed, including canning, smoking, marinating, low-temperature pre-cooking under vacuum, and jar cooking. These techniques allow consumers to enjoy freshwater fish directly in their homes even months after the catch.