{"id":3013,"date":"2018-06-25T09:11:59","date_gmt":"2018-06-25T09:11:59","guid":{"rendered":"https:\/\/oleificioberardo.it\/2018\/06\/25\/cultivar-leccio-del-corno\/"},"modified":"2021-05-13T12:43:51","modified_gmt":"2021-05-13T10:43:51","slug":"cultivar-leccio-del-corno","status":"publish","type":"post","link":"https:\/\/oleificioberardo.it\/en\/cultivar-leccio-del-corno\/","title":{"rendered":"Cultivar “Leccio del Corno”"},"content":{"rendered":"
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Fonte: http:\/\/www.latavolaitaliana.org\/it\/prodotti\/leccio-del-corno\/<\/a><\/p>\n

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Zona di produzione<\/h2>\n

Abruzzo, Friuli-Venezia Giulia, Marche, Toscana, Veneto<\/p>\n

Il Leccio del Corno \u00e8 una cultivar di origine toscana, occasionalmente diffusa in tutto il centro-nord Italia.<\/p>\n<\/div>\n

\n

Descrizione<\/h2>\n

Il frutto \u00e8 di medie dimensioni, ha forma ovoidale simmetrica; il colore \u00e8 verde brillante, che a maturit\u00e0 diventa violaceo. La produttivit\u00e0 \u00e8 media, con resa alternante.<\/p>\n

L\u2019olio \u00e8 di colore tendenzialmente verde con riflessi gialli, oppure giallo con riflessi verdi, a seconda del periodo di raccolta. \u00c8 mediamente fruttato con sensazioni olfattive di erbe officinali, quali timo e borragine. In bocca l\u2019aroma  \u00e8 di oliva acerba con buone note di amaro e piccante, retrogusto di carciofo.<\/p>\n

Utilizzo in cucina \/ Abbinamento<\/h2>\n

L’olio di Leccio del Corno \u00e8 ideale per accompagnare i classici piatti della cucina toscana come ribollita, bistecca alla brace, carni arrosto, carpacci di carciofo, verdure grigliate e in pinzimonio. \u00c8 un olio saporito, ma non invadente.<\/p>\n

Storia<\/h2>\n

Questa cultivar \u00e8 stata individuata nel 1929 in localit\u00e0 San Casciano in Val di Pesa (FI) presso la fattoria del Corno, da cui il nome. Si \u00e8 poi diffusa in altre regioni italiane, come Marche, Abruzzo, Veneto e Friuli Venezia Giulia.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Fonte: http:\/\/www.latavolaitaliana.org\/it\/prodotti\/leccio-del-corno\/ Zona di produzione Abruzzo, Friuli-Venezia Giulia, Marche, Toscana, Veneto Il Leccio del Corno \u00e8 una cultivar di origine toscana, occasionalmente diffusa in tutto il centro-nord Italia. Descrizione Il frutto \u00e8 di medie dimensioni, ha forma ovoidale simmetrica; il colore \u00e8 verde brillante, che a maturit\u00e0 diventa violaceo. La produttivit\u00e0 \u00e8 media, con resa alternante. L\u2019olio \u00e8 di colore […]<\/p>\n","protected":false},"author":1,"featured_media":3475,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[136],"tags":[],"class_list":["post-3013","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-materie-prime-en"],"yoast_head":"\nCultivar "Leccio del Corno" - Oleificio Berardo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/oleificioberardo.it\/en\/cultivar-leccio-del-corno\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cultivar "Leccio del Corno" - Oleificio Berardo\" \/>\n<meta property=\"og:description\" content=\"Fonte: http:\/\/www.latavolaitaliana.org\/it\/prodotti\/leccio-del-corno\/ Zona di produzione Abruzzo, Friuli-Venezia Giulia, Marche, Toscana, Veneto Il Leccio del Corno \u00e8 una cultivar di origine toscana, occasionalmente diffusa in tutto il centro-nord Italia. Descrizione Il frutto \u00e8 di medie dimensioni, ha forma ovoidale simmetrica; il colore \u00e8 verde brillante, che a maturit\u00e0 diventa violaceo. La produttivit\u00e0 \u00e8 media, con resa alternante. 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Descrizione Il frutto \u00e8 di medie dimensioni, ha forma ovoidale simmetrica; il colore \u00e8 verde brillante, che a maturit\u00e0 diventa violaceo. La produttivit\u00e0 \u00e8 media, con resa alternante. 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