2' min read
2' min read
Farmers in the North-East know it well, the blue crab is a scourge. But the winner of the 'Campagna amica' category of Oscar Green, Alessia Parisatto from Padua, naturally under 40, has found a very North-Eastern way to make the most of this alien species: to expand the range of farmhouse beers, produced with her barley and hops, using the blue crab as a 'special ingredient'.
Inspired by the Irish Oyster stout style, which enriches dark beers with oysters, Parisatto decided to use the crustacean to obtain a beer with hints of toasted malts, ripe red fruits, chestnut flour and coffee, adding a mineral and brackish note, with a medium structured body and a bitter note in the finish given by the hops. A beer suitable to accompany seafood, fish crudités, but also chocolate desserts. In short, we already know about blue crab for sauces and soups, but this beer is certainly not only highly original but also easy to export. Andrea Bandiera, from Treviso, was the equal winner in the same category, which is aimed at companies that have distinguished themselves for their ability to valorise made-in-Italy products on a national and international level with a focus on environmental protection and the rediscovery of the territory. Bandiera, who was born in 1990 and has a degree in agriculture, also won thanks to an idea inspired by the sea, a sign of the Northeast that does not forget the proximity of the Adriatic, even in its countryside: a vegetable caviar. Owner of the Società Agricola Al Cornoer, in his workshop in Maser Bandiera has developed a wide range of vegetable and also animal products and processed products, thanks to his own farms, which he supplies to delicatessens, restaurants and event caterers. And, using only the vegetables from his own garden, he has created a product that is reminiscent of an exclusive fish delicacy, but 100% vegetable.
Each sphere of its 'caviar' is reminiscent of the colour of the vegetable or leafy vegetable used to prepare it, with eye-catching colour combinations and evocative flavour. The extraction of the juice from the vegetables is followed by a heat shock, a low-temperature processing and a high-rotation process with extra virgin olive oil, which gives it the outer coating that encloses the juice inside.
