SLOW FOOD
NARRATIVE LABEL
The narrative label is a Slow Food project and tells the story of the product, who produces it and the entire supply chain.
CHINOTTO DI SAVONA
Chinotto di Savona (Citrus aurantium L., var. amara L., subvariety sinensis) trees have been grown on the coast of Liguria since the 17th century. The small fruit, initially bright green, turns orange with maturity, it generates a bitter and acidic juice, and is particularly suitable for processing. Its evergreen trees grow up to 3 meters in height and generate a high quantity of small fruits and fragrant white flowers.
Territory cultivation HARVESTING AND PROCESSING TerritoryChinotto di Savona has found its ideal conditions on the western Ligurian Riviera, in the area between Varazze and Pietra Ligure, up to a maximum altitude of 300 metres above sea level. It grows best in sandy or loam soil, deep, fertile, and well drained (it cannot withstand stagnant water). The trees grow on terraces, mainly made of dry stone walls, cut into the steep hillsides. This area enjoys a particularly mild and temperate climate. The crops face south-east or south-west, sheltered from cold winds.
cultivationProducers of the Presidium grow a total of approximately 2000 trees, including productive trees and new plants. As the fruit is seedless, chinotto di Savona trees are grafted on bitter orange trees. The trees prefer organic fertilisers; as an alternative, organomineral fertilisers are used after analysing the chemical-physical properties in the soil. Weeds are removed manually by mowing or surface tillage. Pruning waste is removed and burned. No synthetic chemicals are used to control pests and diseases. In summer, the trees require frequent emergency irrigation with drip or low dispersion systems.
HARVESTING AND PROCESSINGThe fruit is harvested manually, gradually between September and December, depending on the final use. For the best possible harvest, the weather must be dry and the fruit must not be dewy. Processing techniques allow consumption throughout the year. The fruit is processed without the use of additives such as thickeners or artificial aromas: chinotto di Savona fruit can be enjoyed candied, in maraschino liqueur or in syrup, as marmalade, made with either green or ripe fruit, and as mustard. It can also be used to produce liqueurs.
