The Arbutus tree, which is also called albatross, is a fruit tree belonging to the Ericaceae family. The Latin denomination of “Arbutus unedo” (from unum = one more edo = mangio) is due to Pliny the Elder, who in his Naturalis Historia maintained that the fruit was tasteless and that therefore, after having eaten one, no one wished them any more.
Esotic and quotidian
It is
widespread in the western Mediterranean countries and on the southern coasts of
Ireland. The fruits are called in Italian “corbezzolo” or sometimes
“albatro” (albatross).
The same shrub can simultaneously host flowers and ripe fruits, for its particular maturation cycle.
Magnificent colors
This,
together with the fact of being evergreen, makes it particularly ornamental,
due to the presence on the tree of three bright colors: the red of the fruits,
the white of the flowers and the green of the leaves.
FEATURES
Leaves,
fruits, flowers and roots of the strawberry tree all have medicinal properties.
The arbutus
is useful as a diuretic, antispasmodic and antidiarrheal. It is useful not only
against persistent diarrhea, but also to solve cystitis and to heal wounds, due to disinfectant, balsamic
and antispasmodic action of its shrub.
The leaves in particular have marked antiseptic qualities capable of helping the liver and biliary work. Further, the strawberry tree has a strong disinfectant power on the skin and is also useful in the case of inflammations, especially of the urogenital system. Especially due to its leaves, which are rich in tannins, aromatic resins, phenolic derivatives and essential oils.
Delicious honey of “Corbezzolo”
GASTRONOMY
A special product obtained from the arbutus is “arbutus honey” which has the same balsamic, antiseptic, antispasmodic and diuretic properties of the leaves, fruits and roots.
Nobody can forget the delicious, refined and light taste, extremely versatile and simple of “Red Onion of Tropea”.
“Capo Vaticano” bay
It
was the Phoenicians and the Greeks who introduced the use of onion to Calabria,
learned in turn by Assyrians (a civilization dating back to 2,500 BC) and
Babylonians (dating back to approximately 1,895 BC).
You
cannot be mistaken if you say that this onion is an ancient gift to Calabria of
the Assyrians!!
The historic area of production in Calabria is the territory of Capo Vaticano, precisely in the Municipality of Ricadi, but the Italian name “Rossa di Tropea” connects the onion to Tropea, associating its origin with the such renowned village, because of the simple fact that shipments of onions all over the world took place from the Tropea railway station.
Tropea seaside
THE LOCATION
Initially, the transportation of the
famous red onions from the fields of Ricardi to the station of Tropea, took
place using donkeys or by ox-drawn carts, along paths close to the sea.
Nowadays, the expanse of the Capo Vaticano promontory that spreads towards Tropea and the nearby Parghelia is entirely characterized by extensive lush fields (larger than the initial place of origin, of Ricadi) rich of “Rossa di Tropea” crops.
Further, such crops have spread from
the terraces of Monte Poro, Ricadi, long the coast from Nicotera, even until
the plain of Lamezia Terme.
The onion of Tropea, which boasts the Italian protective denomination IGP since 2008 is spread all over such large territory.
If you see one of this onion, such really healthy souvenir of an ancient past (surely, Assyrian, therefore old of 4,500 years!) has a round or ovoid shape, is delicious, light, refined and crunchy.
In old cuisine of Assyrians it was a common element, a must for every dish. The crops were large all over Mesopotamia, while the importation began with Phoenicians…
An Assyrian kitchen
In short words, a magical gift of nature and history, cultivated on volcanic soils, fresh, deep, rich above all in potassium, studied by pedologists all over the world in order to trace their origins and justify the noble, particularly fertile composition, represents a real elixir of long life.
PROPERTIES
Indeed, Tropea onion prevents heart attacks and cardiovascular diseases, has antibiotic and antioxidant properties; contains “thiols”, natural organic compounds that counteract the accumulation of fat sediments in the blood, cleaning it from the lipoproteins that pollute and harden the arteries.
Further, it is indicated as a remedy for skin diseases, gives relief in case of cold and flu, tones veins and arteries.
It has a beneficial effect on diuresis and hypertension, treats intestinal infections, prevents kidney stones and pertussis, finally is diuretic.
A plenty of healty components
For all these reasons, the Tropea onion, which contains only 26 calories per 100 grams of product, is indicated in the diets of heart patients for its antisclerotic power, fighting the physical deficit due to the high content of iron and vitamins, lowering free radicals and levels of bad cholesterol in the blood.
Oncologists, further, say that its
“flavonoids, phenols, quercetin and mineral salts” greatly reduce the
risk of cancer of the larynx, liver, colon and ovaries, while its chromium
sulphides are effective in treating diabetes, reducing blood sugar.
Oncologists, further, say that its “flavonoids, phenols, quercetin and mineral salts” greatly reduce the risk of cancer of the larynx, liver, colon and ovaries, while its chromium sulphides are effective in treating diabetes, reducing blood sugar.
GASTRONOMY
The Tropea onion is ideal for sauté, in vinegar, in mixed salads with fresh tomatoes, olives and oregano.
Further it is the main ingredient of many delicacies including “ice cream” and a very good “jam“, accompanying meat, aged pecorino cheese, caciocavallo, “gorgonzola” (the well known creamed cheese) and omelettes in general.
