Tag: italiantaste

Almond Milk Drink…good!

12.8.2021

This drink, when unsweetened, is often used to cook and make vegetable cheeses, for millennia.
Since ancient times almond milk is a food, which can be found throughout the Mediterranean basin and the Middle East.

The fruit was introduced, for the first time, in Italy thanks to the Phoenicians who brought the cultivation of almonds from Sicily to Puglia and, then, to Basilicata and Calabria. However, the traditional processing of almonds for the production of drinks and sweets would instead be a precious Arab heritage.

The spread of almond milk increased in the Middle Ages because, not being of animal origin, it could also be consumed during Lent.

In the past five years it has even become America’s favorite milk substitute, with sales growth of 250%, which represents 5% of the total milk market in spite of rice, soy or oat drinks.

NUTRACEUTICAL PROPERTIES

Today almond milk represents one of the most popular alternatives to cow’s milk both for its particularly pleasant taste and for its high protein content, which is valuable for those who follow a vegan diet or in the case of a diet.

Due to its very low calorie content and high digestibility, it is often recommended for those with intestinal disorders. As it does not contain lactose, while being very nutritious, thanks to the natural fibers, it protects the intestine and promotes proper functioning.

The presence of omega-6 linoleic acid and the low amount of saturated fat contribute to making almond milk excellent for regulating the absorption of sugars by controlling blood cholesterol levels.

Almond milk is also an excellent anti-aging, able to counteract the action of free radicals, responsible for aging and cell damage.

Essential beauty ally thanks to the presence of vitamin E, fat-soluble and antioxidant, while vitamin B2 strengthens nails and hair and at the same time moisturizes the skin.

The drink is particularly loved by women because it reduces the risk of osteoporosis, due to the important content of calcium, vitamin A and vitamin D.

Full of vitamins

THE CALABRIAN RECIPE

To produce artisan almond milk, we start from finely chopped almonds with water and then cold filtered, in such a way as to let out all the juice present inside them.

The Calabrian almonds used in this production are grown in the traditional way, i.e. without the use of additional irrigation and they only receive water from the sky.

This ensures that the seed retains a high concentration of essential oils and that the almond retains its characteristic intense flavor.

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.