Tag: delicious

SMAF Ltd Chocolate figs

9.5.2022

It is no coincidence you smile when you taste “chocolate figs” of Calabria.

See our selection: 100% Italian (from Calabria) figs, fresh chocolate ready to be delivered abroad!

Another “must have” of our authentic Calabrian made in Italy hand made products!

See our procedure of producing Dried figs filled with chocolate, a must of the Calabrian Christmas gastronomy, a gift of Mediterranean civilization to South of Italy, to Italy and to the world (they are very appreciated in London, for example).

Dried figs filled with chocolate in Calabria are donated to relatives and friends, or however tasted during the Christmas holidays, because they can be kept for months, if stored in tin boxes and covered – once dried – with sheets of baking paper.

The traditional preparation period for this typical Calabrese dessert is September, a period of abundant figs. In this way, a delicious idea was devised to preserve and enjoy them throughout the year, even in the coldest months.

PREPARATION OF DRIED FIGS

The figs are cut in half, leaving them united in the narrowest part, that of the petiole. Hence the name crocette, that is the cross-shaped name they take after the filling and pressing. Figs are dried in the sun on special reeds.

A selection therefore takes place because the figs destined for the preparation must all be of the same size. After the selection the figs are stuffed according to tradition with a preparation of sugar and cinnamon, with the addition of walnuts or almonds and orange and lemon peel. They are then pressed manually so that the two open parts of the fig are perfectly matched.

Once the figs are stuffed they are baked and cooked at 200 °C, then the product is sterilized. Immediately after cooking, they are cooled in special rooms and then packaged.

The dried fig crosses are packaged with three different preparations:

  • the first involves the use of almonds for the filling of figs,
  • the second the use of walnuts and
  • the third instead involves covering the product with dark chocolate.

STUFFED DRIED FIGS, COVERED WITH CHOCOLATE

The chocolate-covered figs are real pleasures of gluttony. Serve as a dessert, they cannot be missing from the Calabrian table where figs are an ancient and traditional food.

Figs can be processed in many different ways.

The figs are first cut in half and then filled with a filling:

  • of hazelnuts,
  • cocoa,
  • aromas including carnation, cinnamon and citrus fruit peel.

Everything is mixed with the cooked wine which gives it a unique and particular taste. Finally they are covered in chocolate and packed in 250g boxes.

VARIOUSLY STUFFED FIGS

In the Calabrian tradition we also find the flavored figs, prepared with the fruit that is opened in half leaving the part of the petiole joined, it is usually stuffed and flavored with:

  • nuts,
  • carnation,
  • cinnamon
  • citrus peel (orange or lemon).

ALMOND FLAVORED FIGS

In the Calabrian tradition we also find the flavored figs, prepared with the fruit that is opened in half leaving the part of the petiole joined, it is usually stuffed and flavored with:

  • almonds,
  • carnation,
  • cinnamon,
  • citrus peel (orange or lemon).

They are dried figs stuffed with almonds cooked in the oven, then skewered in sticks alternating the fruits on the right and left. This combination of dried figs and almonds is excellent in terms of nutrition. In addition to the excellent supply of energy and nutrients, thanks to the omega 3 contained in the almonds, the intake of this food product contributes to reducing the bad LDL cholesterol and also thanks to the fiber content there is a mile control of blood sugar levels.

“Musulupa”: the typical cheese of the Greek area of Reggio Calabria

14.04.2022

Musulupa is a typical cheese (fresh and unsalted) produced in the Greek area in the province of Reggio Calabria.

Modeled in traditional molds of carved mulberry wood (the Musulupare), with an anthropomorphic or disc shape and ritually consumed especially during the Easter period.

A NECESSARY PREMISE

Bova (Chòra tu Vùa is its name in the Grecanic language) is the cultural capital of Bovesìa (the Greek area in the province of Reggio Calabria).

It is one of the southernmost cities of the Italian peninsula in Aspromonte National Park and included, among other things, in the circuit of the most beautiful villages in Italy.

Further, the Bovesìa (also known as the Calabrian Greek-speaking area) still retains an immense historical-cultural heritage. Here the Hellenophonic traces are still very strong as a linguistic and cultural presence.

In fact here the culture Hellenophonic from dominant it became subordinate and even today only the elders speak the Ancient Greek dialect of Calabria, while also strong Byzantine-Greek traces are still present both in the uses and in the popular tradition.

The Griko community in Calabria

THE MUSULUPA CHEESE

Musulupa is a typical cheese that is actually widespread not only in Bova but throughout the Greek Calabrian area, also known as Musulucu or Musulupu.

It is fair to observe that the traditional cuisine of the Greek area, although it might seem spartan, mountain, is actually full of exclusive flavors and specialties.

Specialties good to know and good to eat like, for example, Lestopitta (a kind of unleavened bread) or Macaroni (local pasta) with goat sauce.

It is a cuisine of poor at the origins that is still today a great trend in the Greek universe, practiced in the houses and in the typical restaurants of the area…but let’s go back to the Musulupa.

Musulupa cheese and Musulupare (containers)

 

Musulupa is the typical cheese (fresh and without salt) very similar to tuma generally produced with mixed milk (sheep and goat) modeled in particular molds or shapes, the Musulupare.

The Musulupare, incredible works of popular art handcrafted by the shepherds of the Greek area with carved mulberry wood that reproduce anthropomorphic and disc figures.

They have decorations that refer to very complex geometric elements and in any case of evident Greek stylistic code.

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Some historians believe that the Anthropomorphic cheese of Musulupa refers to the image of the Madonna. Others, however, considering the particularly accentuated forms, argue that they are female figures, like the Mother Goddess.

In any case, very ancient themes and elements are evident, to which, only after a long time, those of religiosity have been added Byzantine, like the cross.

Musulupare

CONSUMPTION AND RITUAL USE OF MUSULUPA

As we already know from the mold of Musulupara the typical cheese of the Greek area of Calabria is obtained, the Musulupa.

These forms of typical cheese were and continue to be produced by the shepherds of the Greek Calabrian area to be consumed during the early hours of Easter day.

Usually it is cooked with a rich omelette of eggs and with sausages, all fried together in oil or lard.

Others, on the other hand, recall the ritual consumption of the Musulupa on the day of the Monday of the Angel.

In any case, certainly the most curious and fascinating aspect of the Musulupa is his anthropomorphic form.

Form that, together with the production and ritual consumption during the Easter period, leads to hypothesize a connection with the rite of the Pupazze or Persephone (a procession of great female figures, typical of Bova).

Rite that is celebrated every year in the characteristic village of Bova on Palm Sunday.

Process of Musulupa preparation

The Pupazze or Persephone di Bova are, as said, female anthropomorphic figures made with intertwined olive leaves (“bastoncini” sticks in dialect) applied to the stiddhe, that is supports of wild reeds finally decorated with colored ribbons, lace, branches of mimosa, flowers, fruit and seasonal first fruits such as olives, broad beans, bergamot, mandarins and Musulupe.

The main characteristics in the production of Musulupa , the typical cheese of the Greek area in the province of Reggio Calabria, are the Musulupare (traditional molds of carved mulberry wood) and the seasonal cyclicality with consumption and ritual use during the Easter period.

A typical Calabrese cheese whose shapes refer to ancient cults whose consumption and use is still ritual.