Description
Tinca Gobba Dorata del Pianalto di Poirino PDO is a freshwater fish belonging to the Tinca tinca L. species, born, raised and bred in the Altopiano di Poirino ponds.
Production Area
The production area of Tinca Gobba Dorata del Pianalto di Poirino PDO is within the territory of Pianalto di Poirino, which is entirely or partly in several municipalities in the provinces of Turin, Asti and Cuneo, in the Piedmont region.
Production Method
Reproduction may take place either naturally or artificially. Breeding must be conducted exclusively with a monoculture, in ponds or new clay reservoirs, on the condition that they are created within the production area and are made from Pianalto clay. The water supply of the reservoirs comes from rain, surface water or the collection of ground water. The alevins are put into fish pools, where they remain until they reach the established size, which varies depending on whether they are destined for consumption, reproduction or repopulation. In order to feed the fish the water reservoirs are scattered with natural fertilisers, with the aim of encouraging the formation of zooplankton. During the fattening stage, the food is integrated with cereals, grains, oily seeds, legume beans, milk, eggs and their by-products, all of which must originate from the production area and be free of GMOs. Once the fish reach a weight of between 50 and 250 g, they are ready to be caught with nets, which takes place between the end of March and the beginning of October.
Appearance and Flavour
The skin of Tinca Gobba Dorata del Pianalto di Poirino PDO is shiny graphite-grey or opal green on the back and golden- yellow on the sides. The eyes are bright, lucid and vivid and the gills are a bright red or pinkish-red colour. Its flesh is delicate, elastic, compact and not fatty, with a pinkish-white colour which tends towards red in the muscles of the fins. The taste is delicate, less strong compared to sea fish, and free from muddy flavours. The smell is distinguished by the fragrance of fresh water, free from hints of mud or grass.
History
The presence of the Tinca Gobba Dorata as a farming fish in the area between the provinces of Turin, Asti and Cuneo, is demonstrated in documents dating back to the 13th century. Since the second half of the 18th century, several fishing families have managed to make a living from fish farming, as there are no important rivers in the Altopiano area for any other kind of fish production. Pianalto di Poirino is characterised by its particularly compact clay soils, which encourage the formation of ponds that are then used as water reserves for the holes dug to extract clay and as drinking water for animals. After a period of drastic reduction in the production of Tinca fish, Tinca Gobba Dorata del Pianalto di Poirino PDO is once again at the centre of a flourishing business and constitutes an excellent economic resource for the area.
Gastronomy
Tinca Gobba Dorata del Pianalto di Poirino PDO must be eaten after cooking. A typical summer dish which uses the Tinca fish as its main ingredient is the traditional Carpione Piemontese; the fish is fried and then marinated in vinegar, white wine and aromatic herbs. As an alternative, it can be used in risottos, after the flesh has dried on canvas cloths for at least 24 hours.
Marketing
The product is marketed as Tinca Gobba Dorata del Pianalto di Poirino PDO. It is sold alive, in special containers or single-use bags. It is on the market from the end of March to the beginning of April and from the end of September to the beginning of October.
Distinctive Features
If the Tinca Gobba Dorata del Pianalto di Poirino PDO is well fed, it will acquire the characteristics ideal for consumption (relatively small size, soft flesh, thin and tasty skin) during its second summer of life.