Pine nuts from Migliarino-San Rossore Park
Straight from the park’s pine forest, a certified and delicious product
The Pine nuts from Migliarino-San Rossore Park, obtained from the historic pine forest, are the first organic pine nuts in Europe.
The traditionality and quality of the Park’s pine nuts come from the raw material that is obtained from the pine trees of the Mediterranean scrub, which give them its resinous flavor and intense aroma, as well as from the processing methods that involve the use of very ancient machines and traditional buildings.
The Park’s pine nuts have an ovoid shape that is not very elongated, the shell is dark brown, the seed is off-white. They are obtained from the pine trees of the Mediterranean scrub.
Processing stages
After harvesting, the pine cones are spread out on cloths on which they are left for about seven months to allow them to open.
After the pine nuts are separated from the pine cones, the best ones are soaked in water to remove the brown dust from the shells and then are subjected to a heat treatment.
The pine nuts are crushed and separated from the shells by decanting, inside a tank of water.
They are then placed in a dryer where temperatures of 90°C are reached. Once this operation is finished, the nucella is removed.
The special manual skills of the people who perform the final sieving is another key element in the production, which has been going on for more than 100 years.
After harvesting, the pine cones are spread out on cloths on which they are left for about seven months to allow them to open.
After the pine nuts are separated from the pine cones, the best ones are soaked in water to remove the brown dust from the shells and then are subjected to a heat treatment.
The pine nuts are crushed and separated from the shells by decanting, inside a tank of water.
They are then placed in a dryer where temperatures of 90°C are reached. Once this operation is finished, the nucella is removed.
The special manual skills of the people who perform the final sieving is another key element in the production, which has been going on for more than 100 years.
Food and wine
Pine nuts are used to make “torta co’ bischeri” (a traditional cake), Genoa pesto sauce, torta della nonna (lit. grandsmother’s cake), savory tortelloni, castagnaccio. Often used as an ingredient in pastries, the San Rossore pine nut is increasingly popular as an ice cream flavor.
Pine nuts are used to make “torta co’ bischeri” (a traditional cake), Genoa pesto sauce, torta della nonna (lit. grandsmother’s cake), savory tortelloni, castagnaccio. Often used as an ingredient in pastries, the San Rossore pine nut is increasingly popular as an ice cream flavor.
