A Group to Rediscover Economics and New Opportunities
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.
- 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
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
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.
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Sito web del progetto
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Sito web
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La brochure del Gruppo Operativo Agreno
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Speciale Agreno sul numero di ottobre 2022 di Dimensione Agricoltura
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Materiale relativo all’incontro tematico del G.O. Agreno del 26 maggio 2021
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Materiale relativo al convegno del G.O. Agreno del 2 dicembre 2022
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I piatti a base di Agresto
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La relazione finale del progetto
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Le relazioni scientifiche del progetto
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