Context
La realtà agricola Toscana, in molte zone caratterizzata da una frammentazione e da condizioni ambientali che la rendono poco competitiva per le produzioni agrarie convenzionali, presenta, per contro, una notevole predisposizione a esprimere prodotti agro-alimentari d'eccellenza, che ben s'inseriscono nella crescente domanda di prodotti alimentari in cui i requisiti gastronomici si associano a qualità salutistiche e funzionali.
The Tuscan agricultural reality, in many areas characterized by fragmentation and by environmental conditions that make it uncompetitive for conventional agricultural production, has, on the other hand, a remarkable predisposition to express excellent agro-food products, which fit well in the growing demand for food products in which gastronomic requirements are associated with healthy and functional qualities
Objectives
Transfer of innovation and knowledge relating to the production process of Agresto and other high added value compounds from by-products and of interest in cosmetics, body care and human health.
Activities
- Identification of autochthonous vines and officinal plants of the Amiata of interest for the production of the agresto and definition of the harvesting process of the immature thinned grapes and their use.
- Definition of at least two recipes that most enhance the functional and gastronomic characteristics of the product.
- Process control and pilot plant for the production of agresto.
- Descriptive card and tasting panel
- Identification of HAVC compounds with cosmetic and nutritional interest in the processing residues.
- Identification of the analytical parameters of the agresto (phytochemical, antioxidant and antibacterial profile).
- Dissemination of results
Project details
- Main funding source
- Rural development 2014-2020 for Operational Groups
- Rural Development Programme
- 2014IT06RDRP010 Italy - Rural Development Programme (Regional) - Toscana
Location
- Main geographical location
- Siena
- Other geographical location
- Grosseto
EUR 363540.8
Total budget
Total contributions from EAFRD, national co-financing, additional national financing and other financing.
1 Practice Abstracts
The project AGRENO has aimed to develop, validate and valorize a new generation of products and extracts, starting from products included into the list of "Traditional products of the Tuscan region" and promoting the use of ingredients from the Amiata territory. Specifically, the project focuses on Agresto, an ancient condiment seasoning from the cooking of unripe grapes with spices and aromas, which at present shows an extremely restricted production both in terms of variety and quantity, which in fact does not allows for sustainable development. The proposed valorization path has led to the following main results:
- The definition and coding of a recipe of “Agresto dell’Amiata”
- The characterization of "Agresto dell'Amiata" in terms of organoleptic, nutraceutical and functional profiles
- The contextualization of the product Agresto to the Amiata territory, through the selection and use of local grape, identifying Cigliegiolo, Sangiovese and Vermentino as the most
promising between others and the use of local herbs
- The standardization of the whole production process, from the harvesting of the grapes to the finished product, aimed at increasing the process quality and repeatability as well as the productivity
- The reuse of production scraps, as well as the development of new applications of the finished product, for cosmetic purposes.
Contacts
Project coordinator
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Ing. Stefano Petrella
Project coordinator
Project partners
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Annita Toffanin
Project partner
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Antonio Pacini
Project partner
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Federico Dragoni
Project partner
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Filippo Trilli
Project partner
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Leonardo Salustri
Project partner
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Leonardo Savelli
Project partner
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Marco Failoni
Project partner
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Stefania Frassinetti
Project partner
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Stefano Petrella
Project partner