Category: Gastronomy

Biodiversity of Calabrian Gastronomy

20.7.2019

THE REGION IS 9° IN THE TOP TEN OF ITALY

The “flag of taste” nr. 9 was assigned this year, 2019, at the table of Calabria. This is what emerged from the new census 2019 of the Italian food & beverage specialties, that are obtained according to traditional rules protracted over time for at least 25 years.
The census was presented by Coldiretti at the opening of the Coldiretti Farmer’s Village in Milan at Castello Sforzesco, athe presence of many farmers, farmer’s markt operators and agri-chef.

A plenty of specialties


The exhibition introduced many historical recipes, and the sub-exhibitions, connected to this bigger event, made known many treasures to save, hidden in the Made in Italy.
At the event, there was a large representation of Calabrian farmers, who exhibited and made taste some of the most famous agricultural products of Calabria: liquorice, figs, Dop salami, Spilinga nduja pasta, bergamot, cheeses, cedar, chilli pepper and many others.

Colors of gastronomy

269 GASTRONOMIC SPECIALTIES

“In our region – said Franco Aceto regional president of Coldiretti – the products surveyed by the region are 269 that are part of the heritage of specialties that are obtained according to traditional rules extended over time for at least 25 years. These are paired with the 17 Dop and Igp Calabresi specialties.“

Salami, Bergamot, Wine, Cheese, Bread

“This is the result of the work of entire generations of farmers committed to defending and preserving biodiversity and the distinctiveness of the territory and food traditions over time “, continued Aceto, who also stressed that “it is a common good for all citizens and a cultural heritage that generates considerable interest and that we can proudly offer to Italian and foreign tourists also because they are evocative of stories and territories“.

The census of food products in our region – suggested Aceto – “must accelerate and continue because there is still a rich heritage of biodiversity and products that can be put to value with undisputed benefits. We need to consolidate the new development model of Calabria, basing it on the strengths that are its own historical and artistic heritage, the landscape and the food.“

Biscuits, spirits, wine, pastry

“The regional specialties of Calabria are – according to Coldiretti – 85 different types of pasta, bread and bakery products, 28 types of meat, 24 cheeses, and further: 73 vegetable or processed products, 12 compound dishes or gastronomic products, 7 beverages (including soft drinks), liqueurs and spirits, 11 products of animal origin (honey, dairy excluding butter, etc.) and 21 preparations of fish, molluscs and crustaceans “.

How to store Olive Oil

4.7.2019

ALL THE TIPS TO CONSERVE OLIVE OIL

From the supermarket to the table, but also to the restaurant, here’s what to pay attention to.

1 – Darkness is the best friend of the oil

Excess lighting affects the quality of extra virgin olive oil. Prevent the oil bottle from being exposed directly to the sun or any type of artificial light.

Safety

2 – Keep it cool

Temperature is essential to maintain the properties and taste of the oil. The ideal is to preserve the precious “green gold” at a temperature neither too hot nor too cold.

3 – Watch out for air currents

It is always a good idea to close, carefully, the cap after use, in order to avoid the danger of oxidation.

Genuine

4 – Watch the deadline

On each bottle the date on which it is preferable to consume oil (12-18 months) is always indicated. Usually consumption date cannot exceed 24 months.

5 – Far from impregnating odors

Like all fats, the oil works a bit like a sponge. It is therefore good to keep it away from cans of paint, very fragrant detergents, local with mold or saturated with smoke.

6 – If put outside the home, pay attention to the container

Old olive oil cruets are prohibited by law, in favor of bottles with anti-refill caps. A bottle pack of dark glass is the preferred one.

7 – Pay attention to an abnormal color 

The oil can be of various shades ranging from golden yellow to bright green, but it cannot be red-orange.

Cold pressed Olive Oil

TECHNICAL INSTRUCTIONS

For a proper conservation, you need to follow some precautions, which should be taken to avoid damaging EVO, especially if organic.

In order not to alter its nutraceutical potential, it should be remembered that both EVOO (organic EVO) and EVO is very demanding and prefer:

• To       be stored at a temperature between 14 and 18 degrees; while, it does not tolerate high temperatures or near or below zero;

• To be kept in small (maximum 500 milliliters) well-closed containers, always clean, of glass (opaque or dark), porcelain or stainless steel, in cool places and away from aromatic contamination.

Good

Although tin is a good compromise for short periods, food grade plastic should never be used.

Please, do not put EVO in contact with oxygen and for this reason do not let it remain for a long time in empty containers, even if hermetically sealed.