Tag: export

The Treasure of Pink Garlic

18.10.2021

Nicastro pink garlic is a historical product of the Lamezia Terme area, in the province of Catanzaro. Of medium size, it has a rounded shape, white in color with pink veins.

The excellence of “Nicastro pink” garlic is characterized by certain morphological and organoleptic characteristics, such as the size, the pink color inside, the intense aroma, the slightly bitter taste that lasts unchanged for several months.

The production of Nicastro pink garlic begins with the care of the seedbeds which, fertilized with organic fertilizer, will go into production in the autumn.

Warm colors

The cloves produced in the previous year are planted in the ground where they live until the month of May; afterwards the plants are uprooted and left to dwell for a month in an area of penumbra. This garlic also beats the Spanish one for naturalness, color, flavor, smell.

The “Rosa di Nicastro” garlic is a typical commercial reference to “Made in Italy” or rather to “Made in Calabria”. It is the affirmation of the Mediterranean diet, which is part of the UNESCO heritage of intangible assets. This is due to the fact that production of Nicastro pink garlic begins with the care of the seedbeds which, after being fertilized, go into production in autumn. The garlic is harvested the next June. Packaged in braids, it is left to dry. Although it exhibits an intense taste and aroma, which persists for up to a year after harvest, it remains delicate at the same time, a characteristic that makes it particularly popular in the area.

TERRITORY AND HISTORY

Nicastro is one of the municipal districts of Lamezia Terme, in the province of Catanzaro, of which it represents the most populous district. Until 1968 it was an autonomous municipality. Its history begins between the 9th and 10th centuries and, since then, numerous civil and, above all, religious buildings have arisen on its territory, many of which have been rebuilt following the disastrous earthquake of 1638.

A natural shape

The city of Nicastro has always been known for the fertility of its lands, especially for the production of exquisite vegetables from all over the province. Already in the Bourbon period, on the occasion of the St. Peter and Paul Fair, such richness was exhibited and the pink garlic was the protagonist among the banquets. So much so that in 1826 the King of the Two Sicilies, Ferdinando Secondo, promulgated a decree to allow the Fair to be extended from three to five days.

Despite the difficult periods that garlic production has encountered over the years, today it is still possible to go to the historic Fair of Apostles, held every year at the end of June, and buy it from the few farmers who still cultivate it, since more than hundred years.

White and pink shades

NAME AND FEATURES

Considered a rare product, the Nicastro pink garlic deserved the attention of the Slow Food Foundation which promotes it and contributes to its protection through the Ark of Taste project. It was assured protection due to the delicious Calabrian bulb, rounded and of medium size. Further, despite the intense taste and flavor, which lasts up to one year after harvest, it is also still pleasantly delicate; and it is precisely for this reason that it is particularly appreciated in the area.

IN THE KITCHEN (a recipe)

The intense taste and aroma of this garlic makes it suitable for flavoring many different recipes. Its delicacy, in fact, makes it discreet and never overwhelming, enhancing all the flavors present in the dish.

Good, tasty, delicious

Find herein a typical recipe: “Spaghetti with red garlic, oil and chilli“.

Ingredients:

  • 500 grams of spaghetti,
  • 5 cloves of garlic,
  • 2 red chillies,
  • extra virgin olive oil,
  • salt.

Preparation:

Boil water in a pot, in the meantime heat some oil in a pan with the chopped chilli pepper, add the clean and chopped garlic cloves and brown them, making sure they do not darken too much. Drain the pasta al dente, fry it in oil and serve it hot on the table.

Note well:

Garlic in cooking is a precious ingredient, but sometimes its use can cause unpleasant (and “odorous”) “side effects” on the hands. Cook it without touching the wedges with your hands, simply using a very handy garlic press.

A Rare Treasure of Calabria: Scavigna DOC Wine

16.5.2021

The core of Mediterranean Sea, Calabria, with its food and cuisine, contains a rare treasure, a wine of fruity and bold aromas with vanilla, red and dark fruit, and loads of sunshine.

This explosive and flamboyant taste with cedar, juicy cherries, and some herbs, full body, med-high tannins, is “Scavigna DOC wine”.

Approximately its blend is 20% Greco Bianco, 10% Malvasia, 5% Trebbiano, 15% Riesling, 20% Pinot Bianco, 30% Chardonnay.

Outside Calabria, only a small number of outlets in Asia and Europe have this wine. Recently only the 2014 and 2015 vintages have been available and now Scavigna Wine is a DOC of the Calabria wine region in southern Italy, which covers red, white and rose wines from the hills above Falerna Marina, on Calabria’s western coastline.

Scavigna wines are basically in  red (rosso), white (bianco) and rose (rosato) forms, without corresponding quality levels such as superiore or riserva.

Scavigna bianco (white) is made from a slightly less local collection of grapes, including the ubiquitous and international Chardonnay, and Trebbiano Toscano, one of Italy’s most widely planted white wine grape varieties. Greco Bianco and Malvasia Bianca hold the local end up, despite their proportions being limited to 20% and 10% respectively.

The red and rose wines are made from the classic Calabrian red variety Gaglioppo and its Sicilian counterpart Nerello Cappuccio, from the volcanic vineyards around Mount Etna.

The title of DOC was introduced in 1994, just after San Vito di Luzzi, from the Crati Valley further north in the hills. Its catchment area covers a relatively small patch of land previously untouched by a DOC, where the Savuto and Lamezia zones are separated by just a few miles of hills.

THE LAND OF THE WINE

The two municipalities where the vines lie are named Nocera Terinese and Falerna, and the latter has no relation to Falerna, home of Campania’s ancient Falernian wine. This is the Central Mediterranean coast of Calabria between the municipalities of Savuto and Lamezia Terme.

The vineyards occupy the high plateau between the two villages. Here is home to the majority of Scavigna’s wine production.

The soil is located in front of the Tyrrhenian Sea, here the large Sila Plateau is a vital factor in creating the viticulturally suited microclimate, because the volume of water surrounding the Calabrian peninsula helps to moderate the intense heat of south Italian.  The water also helps generate morning breezes as the land warms up, and afternoon breezes as it cools down later in the day.

This plateau, approximately 1.5 miles across, basks in the southern Italian sun, cooled slightly by the presence of the Tyrrhenian Sea below.

It is densely covered by vineyards, which run right to the top of its steep slopes. The northernmost vines perch at just over 2000ft (610m) and peer down into the valley below, where Nocera Terinese village is located.

The soil is calcareous clay and the training system is Guyot. The harvest takes place in late August and the wine is fermented in stainless steel tanks. The wine had flavors and aromas of white peaches with notes of herbs and grass.

THE GRAPES

The grape variety grown here is the Gaglioppo, much like in any other Calabrian vineyard facing the sea. Gaglioppo is a very ancient grapevine, probably of Greek origin, that thrives in dry climates. Its grapes ripen very slowly and are therefore high in sugar content. They yield a soft wine that is vinous and fruity, and high in alcohol content.

The soil can make also white, rose and red from all the typical local grape varieties. Reds and rose wines are usually a blend of Aglianico, Magliocco and Marcigliana while whites are produced with international varieties such as Traminer, Chardonnay, Pinot Bianco and Italian Riesling. These can be supplemented with local varieties and these are now used in increasing amounts.

In any case, the most important wine of the Scavigna D.O.C. appellation is a red made mostly with Gaglioppo and a small proportion of Nerello Cappuccio grapes. It is full-bodied, velvety, mellow, elegant and refined. It is best served with roast meat and savory Mediterranean dishes.

The rose’ variety is lighter and more supple. It is obtained from the same grapes that are used in making the Scavigna Rosso.

The white variety, on the other hand, is made with Trebbiano Toscano, Greco Bianco and Malvasia grapes. The D.O.C. regulation allows the vintners to add up to 30% of Chardonnay grapes in making Scavigna Bianco.