Tag: foody

Sant’Anna DOC wine of “Isola Capo Rizzuto”

15.3.2021

The place, where this wine, is made is wonderful, the vineyards are very near the very famous castle named “Le Castella”, in front of Ionian Sea, and to the old village of “Isola Capo Rizzuto”. The wine is called “Sant’Anna”.

The DOC of “Sant’Anna di Isola di Capo Rizzuto” is located south of the municipality of Melissa, and the village was once on an island (in Italian “Isola”), but overtime the marshland around it filled in and connected the region to the mainland. Precisely, S.Anna DOC wine of “Isola Capo Rizzuto” is named after the municipality of Sant’Anna, on Calabria’s eastern coastline, but this village is also simply said “Isola Capo Rizzuto”.

The DOC area produces dry red and rosé wines from Gaglioppo, Nocera, Nerello Mascalese (and the related Nerello Cappuccio), and up to 35% of added Malvasia and Greco bianco. Therefore, the wine is made from a mixture of Gaglioppo and many other varieties cultivated on these hills on the Ionian side of Calabria, southeast of Crotone, one of the most important cities of the region.

The DOC title was introduced in January 1979, just a few months prior to its neighbor Melissa, 30 miles (48km) up the Ionian Sea coast to the north. It covers exclusively red (rosso) and rose (rosato) wines made from a combination of indigenous vine varieties; white (bianco) wines from the area are sold under IGT and similar protection titles.

A WINE NEAR TO HISTORY AND MYTH

In recent decades, winemaking has expanded through the application of an economic development plan that originally emphasized small family holdings but now promotes more extensive and rational vineyards.

However, the most fascinating thing is that winemaking in this area has roots both in Greek history and in myth. Indeed, the vines grow in large area near the archaeological site of the single, massive column of the huge “Temple of Hera Lacinia”, which is all that remains of the extremely ancient Greek power of the city of Croton. Near the column were found many coins and the symbol most extensively used on those coins was the tripod of the oracle of Delphi, a reminder of the legendary origins of the area.

The entire site is the glorious land of the home of Pythagoras and Milo.  The winemaking has the same roots in the Greek cult of the goddess, which now survives, in modified form, in the devotion paid to the Black Madonna in ceremonies held each May in the ruins of the ancient temple.

The numerous objects discovered in excavations of ancient Greek ruins of the DOC area can be admired at the city’s “Museo Civico” of Croton, which also has a fine collection of the coins struck by the colony.

Further, in the area of “Isola Capo Rizzuto”, in the middle Ages, the Benedictines founded numerous monasteries, all throughout the territory, and made a considerable contribution to grape growing and winemaking, since all of the institutions had vineyards to supply their own needs in wine.

After century of steady improvement in quality, the wine’s reputation began to spread beyond the immediate area. In addition, its standing was further promoted by some famous figures in history. It is said that, after entering the area with an army, Emperor Frederik Barbarossa found that wine was so plentiful and the food so good, that he remained there for six mouths.

THE LAND OF THE WINE

As afore mentioned, the island in the name “Isola” is something of a misnomer, as the ‘island’ in question is in fact a peninsula: the Capo Rizzuto, which completes the DOC title, is such peninsula.

This kind of peninsula, named as an island, also occupies a special place in Mediterranean geography, not only as one of Italy’s most easterly points, but also because it overlooks the Gulf of Taranto to the north, the Gulf of Squillace to the west, and the Ionian Sea to the east. It is not superfluous to remember that the very beautiful coastline around S.Anna is not only a vital component in the local terroir; it is also a highly successful summer tourist attraction.

This special topography makes that the Mediterranean Sea helps to moderate the intense heat of the south Italian summer, therefore the cooling and heating of the land over the course of a summer day causes morning and afternoon breezes that are channelled by the subtly undulating place.

The continue cooling minimizes the risk of fungal vine diseases, typical of humid climates, and further improves the climate’s suitability for quality viticulture.

FEATURES

S.Anna di Isola Capo Rizzuto is one of the coat of arms of Isola di Capo Rizzuto; this key vine variety uses Gaglioppo, which accounts for between 40% and 60% of any blend. This grape, – although it is entirely unrelated to either the Petite Arvine of the Swiss Valais, or the Aglianico which has made its name around Vulture in Basilicata, – is locally known by several synonyms including Arvino and Aglianico.

The other grapes, which are employed in the blend, are any combination of six other ones (four red and two white): Nocera, Nerello Mascalese, Nerello Cappuccio and Malvasia Nera are the red varieties, Greco Nero and Malvasia Bianca the white varieties.

The presence of white grapes in the blend of Sant’Anna DOC can be surprising. It seems unusual that that a deep, red wine from the south of Italy can be made with a portion of white grapes. Anyway, in winemaking it is common: for example, the robust reds of the northern Rhone valley are often made more alluring with an addition of white grapes (i.e. “Viognier”), sometimes as much as 20%.

Authentic Calabrian Salami: SMAF Ltd selection

07.02.2021

We proudly present our line of Authentic Calabrian Cold Cuts: SMAF Ltd selection.

TRADITION AND QUALITY

SMAF LTD deals with all the sausages and salami labelled in Calabrian DOPs. However, among the sausages, stand out the Calabrian “soppressata”, seasoned salami (capocollo and hard sausage) and the famous “Nduja” (sophisticated spicy and spreadable salami).

The first item, SOPPRESSATA is an Italian dry salami. Soppressata is sometimes prepared using ham, but it never happens in Calabria.

Even if there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, and Calabria, and a very different uncured salame, made in Tuscany and Liguria.

In Calabria, and generally in the south of Italy, this salami is part of southern Italian cultural heritage, much more than in the north.

“Soppressata di Calabria” enjoys Protected designation of origin status, as in esample that one produced in Acri and Decollatura, highly renowned.

Secondly, CAPOCOLLO is a traditional Calabrian and, generally, Italian pork cold cut, made from the dry-cured muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck, sometimes smoked or conserved in olive oil or flavored with cooked wine.

Given that it is a whole muscle salume, its preparation seems similar to the more widely known cured ham or prosciutto. Both are pork-derived cold-cuts and typically sliced very thin.

We can count, in Italy, two particular varieties, Coppa Piacentina and Capocollo di Calabria. We deal with the second, which has Protected Designation of Origin (P.D.O.) status, under the Common Agricultural Policy of European Union law, which ensures that only products genuinely originating in those regions are allowed in commerce as such.

Other versions, not covered by mentioned PDO status, are simply designated as “Prodotto agroalimentare tradizionale” (P.A.T.) by the Italian Ministry of Agricultural, Food and Forestry Policies. It is the case of Capocollo del Lazio, Capocollo tipico senese (called finocchiata or finocchiona), Capocollo della Basilicata and Capocollo dell’Umbria.

In any case, our well known product is ‘NDUJA.

Generally, outside Calabria, is a special, spicy, spreadable pork salumi, made with shoulder and belly, ripe, roasted peppers and a mixture of spices. Our Calabrian variation derives from French andouille and is made using meat from the head, trimmings, fatback, and roasted hot red peppers.

The fiery taste of ‘Nduja is typical of the small town of Spilinga, where it was developed in the actual taste.

It is served with slices of bread or with ripe cheese and has a unique taste, suitable for a variety of dishes. Bright red in colour with a fiery taste, our ‘Nduja is delicious on a pizza or alongside medium seasoned cheeses. It also gives an incredible flavor, when you add it to lightly fried onions celery and carrot, as the basis of a tomato sauce for pasta, or just on its own with the addition of a little of the pasta water.

OTOH, we have a wide variety of other CALABRESE SALAMI. All our regional coarsely ground pork salamis are mildly hot, due to a generous addition of red pepper flakes– perfect for sandwiches and antipasto.

They are pressed into a flat shape during curing. This pressing not only gives Calabrese its characteristic shape, it also gives it a wonderfully firm texture. This coursely ground meat is perfect for sandwiches or in an antipasto. Serve with crackers for a game day appetizer as well.

Other example of calabrese Salami is “Cervellata Calabrese”, a Pork Salami or Sausage flavored with white wine and hot peppers. Another is “Pancetta di Calabria DOP”, a Pork Salami, part of many Italian recipes and widely used in the preparation of fried. It can also be consumed raw or barely heated, sliced thin, more or less, along with salt bread, baked in a wood, a typical local tradition. Another one “Salsiccia di Calabria DOP”, a Pork Salami, which, according to an ancient recipe, is made with giblets and fatty parts of pork mixed with hot peppers, bagged, then smoked at first and then cured.

All these salami from Calabria dates to the period of Greek colonization of the Ionian coast and the cultural glories of Ancient Greece. Historical records describe processing of pork from the seventeenth century.

OUR ROLE

SMAF Associates LTD operates in Calabrian’s original salami sector as a broker – national and international “Broker”. Our activity towards the original Calabrian sausages starts from a long experience in the agricultural products market, in the activities of buying, selling, import-export, logistics, sea-to-land transport, insurance and customs issues.

Our brokerage deals with import-export to USA, Canada, Europe and Eastern countries, from Calabria, Italy, for quality fruit and vegetables of the best brands. We give the right importance to the original Calabrian quality sausages by taking care of their transport directly from the manufacturer. We guarantee our business partners the utmost seriousness and we have clients of great international prestige. Among the other brokerage countries: Argentina, Australia, Belgium, Brazil, Canada, Chile, Chile, China, Egypt, Ethiopia, Thailand, Turkey, Ukraine, Hungary, USA and Vietnam.

Our company is leader in the distribution of Calabrian original salami.

The presence of liaison offices in Calabria ensures us a strategic position for the supply and distribution of goods. We are the privileged interlocutor for the Commercial and Collective Catering World and all the business forms that need a high level of service as well as a constant and customized quality standard.