Collesalvetti is known for its numerous farms and holiday farms. Following the Wine Route of the Etruscan Coast, you will find the vast and hilly vineyards of Nugola. Wine has been produced here since time immemorial: they are mostly based on Sangiovese and Trebbiano, with the presence of the most modern syrah, Merlot and Vermentino, which go well with the savory products of the Livorno hinterland.
Some of the traditional peasant dishes were born from the encounter between the ingredients, habits and customs of the peoples who landed in centuries of trade in the port of Livorno.
IL BORDATINO, is a buckwheat-based soup, a porridge with black cabbage diluted with fish broth; today buckwheat is replaced by cornmeal and fish broth by beans. It is a poor but very nutritious dish, born on sailing ships to sustain the Sailors during long journeys by sea.
THE FRANCESINA AND THE INNO OF GARIBALDI, are dishes based on boiled meat that embody the ancient wisdom of reusing leftovers, with tomato and onion in the first case, and the addition of abundant potatoes in the second.
The flagships of the production of this area are the flours, in particular the cultivation of ancient grains, the production of oil and wine. Along the Cerreta provincial road it is possible to see the vineyards planted with Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. The Insuese area is dedicated to the organic cultivation of wheat, in particular the soft wheat Verna, Gentil Rosso and durum wheat Triticum Turanicum, from which flours of ancient BIO grains are obtained. Also, in this area there are more than 7000 specimens of olive trees, including Frantoio, Leccino and Moraiolo.
