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Marrone del Mugello (Mugello chestnut): Difference between revisions
Marrone del Mugello (Mugello chestnut) (view source)
Revision as of 11:45, 17 January 2017
, 17 January 2017Correct meta description tag or fix unbalanced bracket pairs
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|title= | |title=Marrone del Mugello (Mugello chestnut) | ||
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|description= | |keywords=#chestnut #chestnuts #nut #nuts #seed #nutsgrainsandseeds #dried | ||
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|description=IGP Marrone del Mugello is an Italian fresh marron chestnut in the shell or dried in the shell or shelled or.. | |||
}} | }} | ||
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[[Image:{{PAGENAME}}.jpg|300px|thumb|right|Marrone del Mugello]] | [[Image:{{PAGENAME}}.jpg|300px|thumb|right|Marrone del Mugello]] | ||
'''[[Template:Indicazione Geografica Protetta |IGP]] Marrone del Mugello''' is an Italian fresh marron [[chestnut]] in the shell or dried in the shell or shelled or ground into flour or other processed forms in which the nut remains distinguishable. The Marrone di Mugello fresh in the shell is characterized by a medium - large size (not more than 80 [[nuts]]/Kg, with a tolerance of an additional 10% for bad years), with a prevalently ellipsoidal shape; not very prominent top with the presence of tomentum, terminating in a tuft which is also tomentose: normally with one lateral face tending to be flat, the other greatly convex; very rectangular-shaped hilar cicatrix (or base) of a size such as to not continue onto the lateral faces, generally flat and lighter in colour than the pericarp. Thin, reddish-brown pericarp, with 25 to 30 darker, raised, longitudinal striations. The pericarp is easily detached from the episperm, which is chamois-coloured and with little invagination. The [[seed]], normally one per [[nut]], has a [[meat]] which is white, crisp and pleasantly sweetflavoured, with a surface almost entirely without grooves; [[nuts]] with the [[seed]] divided (septate) are rare. | '''[[Template:Indicazione Geografica Protetta |IGP]] Marrone del Mugello''' is an Italian fresh marron [[chestnut]] in the shell or dried in the shell or shelled or ground into flour or other processed forms in which the nut remains distinguishable. The Marrone di Mugello fresh in the shell is characterized by a medium - large size (not more than 80 [[nuts]]/Kg, with a tolerance of an additional 10% for bad years), with a prevalently ellipsoidal shape; not very prominent top with the presence of tomentum, terminating in a tuft which is also tomentose: normally with one lateral face tending to be flat, the other greatly convex; very rectangular-shaped hilar cicatrix (or base) of a size such as to not continue onto the lateral faces, generally flat and lighter in colour than the pericarp. Thin, reddish-brown pericarp, with 25 to 30 darker, raised, longitudinal striations. The pericarp is easily detached from the episperm, which is chamois-coloured and with little invagination. The [[seed]], normally one per [[nut]], has a [[meat]] which is white, crisp and pleasantly sweetflavoured, with a surface almost entirely without grooves; [[nuts]] with the [[seed]] divided (septate) are rare. | ||
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[[Category:Nuts grains and seeds]] | [[Category:Nuts grains and seeds]] | ||
[[Category:PDO-PGI-TSG ingredients]] | [[Category:PDO-PGI-TSG ingredients]] | ||
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