Malon
Malon
The Natisone valleys open northeast of Cividale towards the Slovene border under Monte Matajur, and they keep alpine habits: short mild summers, long winters, and a larder built on what will store. Malon is the exception, a squash grown on the high ridges for centuries although it keeps badly. Round and cylindrical, it looks like an outsized courgette when young and runs to 40 or 50 cm long and 30 to 40 across when ripe, the smooth green-and-white skin turning deep ochre yellow. A good plant carries up to five fruits.
Designation
- Certification
- Slow Food Presidium
- Category
- Fruit, vegetables and cereals, fresh or processed
Where it is made
high ridges of the Natisone valleys, Udine province
How it is made
It is cooked fresh, flesh white and skin still tender, and it is sweet. It carries briza, also called zupa malonova, a soup of malon, batuda (soured whole cow's milk) and beans, and grated and stewed it goes alongside meat.