When I think of the flavors of the Bormida Valley, one of the first images that comes to mind is that of Laboratorio Santamaria in Calizzano. Located among the chestnut and beech forests that characterize this corner of the Ligurian hinterland, Santamaria is a true guardian of local gastronomic traditions. For more than 20 years, the company has been passionately dedicated to the artisanal production of preserves, mushrooms and jams, carrying on ancient recipes that enhance the best that nature has to offer.
Porcini Mushrooms and Other Woodland Treasures
One of the strengths of Laboratorio Santamaria is undoubtedly their processing of porcini mushrooms, which find an ideal habitat in the woods of Calizzano. In autumn, mushrooms become the absolute stars, and their harvesting is a true tradition for the local community. At Laboratorio Santamaria, porcini mushrooms are carefully selected, cleaned and prepared, retaining all their natural flavor.
Porcini Mushrooms in Oil
Laboratorio Santamaria’s porcini mushrooms in oil are a true masterpiece. Prepared with extra virgin olive oil fromItaly, these mushrooms are blanched in water, wine vinegar and white wine, and then seasoned with fresh vegetables, herbs and spices. The result is a product with a rich and authentic flavor, perfect to accompany appetizers, meat dishes or to prepare delicious gourmet bruschetta. You can choose from several varieties of porcini: from the black head (boletus pinicola), which is crispy and suitable for processing in oil, to the white (boletus edulis), which has an intense aroma and a stronger flavor.
There is no shortage of other options such as chopped mushrooms, ideal for those who like strong-flavored pickles in oil, or mushroom carpaccio, cut into julienne strips and seasoned with herbs. And for those who prefer a more practical option, there is the bulk, prepared with the scraps from the processing of cut mushrooms, but just as tasty.
Dried Porcini Mushrooms
If you prefer an even more concentrated flavor, Santamaria’s dried porcini mushrooms are just right for you. Dried using traditional methods, these mushrooms retain all their fragrance and can be used to enrich risottos, sauces, meats or vegetable side dishes. From 1 kilogram of fresh mushrooms you get an average of only 2 ounces of dried mushrooms, a concentrate of flavor and aroma. You can choose from several categories, from “Extra,” which has almost perfect slices and a light color, to “Special,” with less intact slices and a darker color, to “Commercial,” where you will find slices that are broken up but just as tasty.
Vegetable Preserves: The Heart of Mediterranean Cuisine
Ligurian cuisine is famous for its simple, flavorful ingredients, and at Laboratorio Santamaria, vegetable preserves areprepared in keeping with this philosophy. Vegetables are blanched and preserved in extra virgin olive oil, without the addition of preservatives or dyes, following traditional recipes. Among the specialties, you will find Carmagnola peppers, artichokes, eggplant, and trombetta zucchini from Albenga. Each product is a tribute to Mediterranean cuisine, where the quality of the ingredients is the real protagonist.
Jams and marmalades
Laboratorio Santamaria’s jams and marmalades are an explosion of flavor, made only with fresh fruit and organic cane sugar, cooked at low temperature to preserve all the flavor and organoleptic properties. The fruit used comes mainly from local farmers, but to create the best jams, Santamaria also selects ingredients from other Italian regions, always following seasonality and territoriality.
Among my favorite jams is Valleggia apricots, a rare and precious fruit that is part of the Slow Food Presidium. I also can’t fail to mention the Mediterranean pate, a novel combination of black figs and black olives that creates an enveloping sweet-savory flavor, perfect for accompanying cheeses. And then there is the hazelnut sauce, a tasty vegan alternative to meat sauces that will surprise you with its richness of flavor and texture.
Dried chestnuts in the Tecci of Calizzano and Murialdo
Another emblematic product of the Bormida Valley is chestnuts dried in tecci, an ancient technique that still survives today thanks to the dedication of producers like Santamaria. Tecci are small stone buildings where chestnuts, mainly of the Gabbiana variety, are dried over a low, constant fire. The result is chestnuts with a sweet, slightly smoky flavor, which Santamaria turns into chestnuts in syrup and jams. Chestnuts in syrup are perfect for pairing with ice cream or fresh cheeses, while the jam can be used as an ingredient in desserts or enjoyed on its own.
Where is the store located?
If you are curious about Laboratorio Santamaria‘s products, you can visit them directly at their store in Calizzano, Piazza San Rocco, 3. Or, if you prefer more convenient shopping, you can visit their website and discover all the specialties they offer: Santamaria.
