{"id":12154,"date":"2026-02-09T13:11:04","date_gmt":"2026-02-09T16:11:04","guid":{"rendered":"https:\/\/portalcapixaba.com\/?p=12154"},"modified":"2026-02-09T13:11:04","modified_gmt":"2026-02-09T16:11:04","slug":"lei-da-assembleia-valoriza-tradicao-do-socol-de-venda-nova-do-imigrante","status":"publish","type":"post","link":"https:\/\/portalcapixaba.com\/?p=12154","title":{"rendered":"Lei da Assembleia valoriza tradi\u00e7\u00e3o do socol de Venda Nova do Imigrante"},"content":{"rendered":"<p>O socol, embutido artesanal de lombo su\u00edno t\u00edpico de Venda Nova do Imigrante, passou a ser reconhecido oficialmente como de relevante interesse cultural no Esp\u00edrito Santo com a\u00a0<a href=\"https:\/\/www3.al.es.gov.br\/Arquivo\/Documents\/legislacao\/html\/LEI126182025.html\" target=\"_blank\" rel=\"noopener\">Lei 12.618\/2025<\/a>. De autoria do deputado Coronel Weliton (PRD), a norma valoriza a tradi\u00e7\u00e3o italiana mantida h\u00e1 gera\u00e7\u00f5es no munic\u00edpio da regi\u00e3o das montanhas capixabas.<\/p>\n<p>De origem italiana (derivado do ossocollo \u2013 que era feito com carne do pesco\u00e7o do porco), o socol \u00e9 processado com sal, pimenta-do-reino e alho; em seguida \u00e9 curado de quatro a seis meses, processo que resulta em um sabor intenso e delicado, reconhecido por meio de Indica\u00e7\u00e3o Geogr\u00e1fica (IG).<\/p>\n<p><strong>Legado\u00a0<\/strong><\/p>\n<p>O produto tornou-se um s\u00edmbolo da heran\u00e7a italiana no Brasil e \u00e9 fundamental para o agroturismo na regi\u00e3o de Venda Nova do Imigrante.<br \/>\nUma das sete unidades de produ\u00e7\u00e3o de socol no munic\u00edpio funciona no S\u00edtio Loren\u00e7\u00e3o, localizado a menos de dois quil\u00f4metros do centro da cidade.<\/p>\n<p>A produtora Gracci Loren\u00e7\u00e3o fala do orgulho de dar sequ\u00eancia ao legado deixado pelo bisav\u00f4 Vincenzo, que veio do norte da It\u00e1lia, no final do s\u00e9culo XIX.<\/p>\n<p>\u201cA \u00fanica coisa que mudamos foi o corte da carne, que antes era tirado do pesco\u00e7o, e agora aproveitamos o lombo do porco, tornando o produto com percentual de gordura bem reduzido\u201d, explicou.<\/p>\n<p><strong>Lembran\u00e7as\u00a0<\/strong><\/p>\n<p>A matriarca da fam\u00edlia e av\u00f3 de Gracci, dona Cacilda Loren\u00e7\u00e3o, lembra com saudosismo da \u00e9poca em que o pai, Vincenzo, preparava a iguaria para alimentar a fam\u00edlia.<\/p>\n<p>\u201cEra tudo muito simples, mas feito com amor. Depois de casada continuei fazendo com carne de pesco\u00e7o (su\u00edno) do jeito que aprendi; \u00a0agora \u00e9 do lombo, mas continua delicioso e feito com muito carinho\u201d, comentou.<\/p>\n<p><strong>Preserva\u00e7\u00e3o\u00a0<\/strong><\/p>\n<p>O presidente da Associa\u00e7\u00e3o dos Produtores de Socol (Assocol), Lorenzo Carnielli, considera que a norma ajuda a preservar o legado dos imigrantes italianos que trouxeram da regi\u00e3o do V\u00eaneto a iguaria para Venda Nova do Imigrante.<\/p>\n<p>\u201c\u00c9 mais um passo na preserva\u00e7\u00e3o desse modo de fazer, que s\u00f3 pode ocorrer em Venda Nova, at\u00e9 porque h\u00e1 estudos indicando que apenas aqui nesta regi\u00e3o tem os tipos de fungos necess\u00e1rios para o processo de matura\u00e7\u00e3o\u201d, cita.<\/p>\n<p>A legisla\u00e7\u00e3o estadual que reconhece o socol como de relevante interesse cultural, deriva do Projeto de Lei (PL) 235\/2024. Para o autor, Coronel Weliton, a lei refor\u00e7a o fato de que o produto \u00e9 t\u00edpico da regi\u00e3o de Venda Nova, sendo imposs\u00edvel fabric\u00e1-lo em outros locais, devido \u00e0s condi\u00e7\u00f5es clim\u00e1ticas.<\/p>\n<p>\u201cAl\u00e9m disso, temos o v\u00ednculo afetivo, a hist\u00f3ria dos italianos agregada no socol, que era feito no V\u00eaneto, e depois trazido para Venda Nova\u201d, avalia, acrescentando que o modo de fazer a iguaria \u00e9 algo que carrega em si todo o legado desta cultura.<\/p>\n<p><strong>Entenda melhor\u00a0<\/strong><\/p>\n<p>O \u201cossocollo\u201d veio para a regi\u00e3o de Venda Nova do Imigrante trazido por imigrantes italianos, da regi\u00e3o do V\u00eaneto, no final do s\u00e9culo XIX. Diferente do ossocolo tradicional, que usa o pesco\u00e7o, o socol capixaba usa o lombo, tornando-o mais magro.<\/p>\n<p>A produ\u00e7\u00e3o \u00e9 concentrada na regi\u00e3o serrana do Esp\u00edrito Santo, com prote\u00e7\u00e3o por Indica\u00e7\u00e3o Geogr\u00e1fica (IG), garantindo o m\u00e9todo tradicional. O socol \u00e9 consumido geralmente cru, fatiado bem fino como entrada ou petisco.<\/p>\n<p>Confira no canal da Ales no YouTube\u00a0<a href=\"https:\/\/www.youtube.com\/watch?v=77yPd-wzIdQ\" target=\"_blank\" rel=\"noopener\">mat\u00e9ria especial<\/a>\u00a0sobre iguarias produzidas em Venda Nova do Imigrante, entre elas o socol.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>O socol, embutido artesanal de lombo su\u00edno t\u00edpico de Venda Nova do Imigrante, passou a ser reconhecido oficialmente como de relevante interesse cultural no Esp\u00edrito Santo com a\u00a0Lei 12.618\/2025. De autoria do deputado Coronel Weliton (PRD), a norma valoriza a tradi\u00e7\u00e3o italiana mantida h\u00e1 gera\u00e7\u00f5es no munic\u00edpio da regi\u00e3o das montanhas capixabas. De origem italiana [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":12155,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[51],"tags":[],"class_list":["post-12154","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cultura-e-saude"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v21.9 (Yoast SEO v27.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Lei da Assembleia valoriza tradi\u00e7\u00e3o do socol de Venda Nova do Imigrante - Portal Capixaba<\/title>\n<meta name=\"description\" content=\"O socol, embutido artesanal de lombo su\u00edno t\u00edpico de Venda Nova do Imigrante, passou a ser reconhecido oficialmente como de relevante interesse cultural no Esp\u00edrito Santo com a\u00a0Lei 12.618\/2025. De autoria do deputado Coronel Weliton (PRD), a norma valoriza a tradi\u00e7\u00e3o italiana mantida h\u00e1 gera\u00e7\u00f5es no munic\u00edpio da regi\u00e3o das montanhas capixabas.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/portalcapixaba.com\/?p=12154\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lei da Assembleia valoriza tradi\u00e7\u00e3o do socol de Venda Nova do Imigrante\" \/>\n<meta property=\"og:description\" content=\"O socol, embutido artesanal de lombo su\u00edno t\u00edpico de Venda Nova do Imigrante, passou a ser reconhecido oficialmente como de relevante interesse cultural no Esp\u00edrito Santo com a\u00a0Lei 12.618\/2025. 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