Tag: wine

Frascineto, culture of wine in Calabria

11.09.2024

THE PLACE

The town of Frascineto, in the province of Cosenza and located in the beautiful Pollino Park, has a population of 2,310 inhabitants, mainly of Albanian culture and language. The Arbëreshë community (that is Italy-Albanian), still preserves the language, culture, and traditions of its origin, as well as religious services in the Byzantine rite, subject to the ecclesiastical jurisdiction of the Eparchy of Lungro.
As in the rest of Italy, viticulture occupies a prestigious position among the agricultural activities of the region, and the wines produced in the province are known for their originality and quality.
However, the town of Frascineto is situated at an altitude of 486 meters above sea level, and being a mountain community, local producers have sought the best locations for their vineyards to obtain grapes suitable for producing wines in line with the high standards present in the province of Cosenza.

The beauty of Frascineto vernacular architecture

FRASCINETO WINE: MAGLIOCCO

In Frascineto, a town located in Calabria, a wine known for its indigenous characteristics and the use of local grape varieties typical of the area is produced. Among the most important varieties stands Magliocco, a red grape native to Calabria. Even though Frascineto is not one of the most famous wine regions in Calabria, the local wine production reflects the traditions and peculiarities of this region.

The main characteristics of the wine produced in Frascineto are as follows:

  • Grape Variety: Magliocco is the predominant grape variety. It is an ancient and native variety of Calabria, widely spread in the provinces of Cosenza and Catanzaro. It is used to produce high-quality red wines, often in purity or together with other local varieties.
  • Color: Magliocco-based wine is usually an intense ruby color, which may tend towards garnet with aging.
  • Aroma: It has a complex aromatic bouquet, recalling notes of ripe red fruits such as cherries, plums, and blackberries, along with spicy hints like black pepper, tobacco, and sometimes a slight herbaceous note.
  • Taste: On the palate, Magliocco wine is full-bodied, with soft but present tannins. It has good structure and persistence, with a pronounced acidity that balances the robustness of the body. The flavors recall wild berries and spices, with a slight minerality typical of Calabrian soils.
  • Pairings: Thanks to its structure and complexity, Magliocco wine pairs well with rich and flavorful dishes of Calabrian cuisine, such as roasted meats, game, cured meats, and local cheeses. It is particularly suitable for lamb or pork dishes, typical of the local tradition.
The grape of Magliocco

NOTES ON THE TERROIR

Frascineto is located at the foot of the Pollino National Park, an area characterized by a particular microclimate that favors vine cultivation. The soil is predominantly calcareous and clayey, with good temperature fluctuations between day and night, factors that contribute to the aromatic concentration of the wines produced.

LOCAL CUISINE PAIRED WITH MAGLIOCCO

Viticulture in Frascineto is embedded in a context of deep-rooted food and wine traditions, where wine production is often managed by small family-run businesses. This allows for special attention to quality and tradition in winemaking. Additionally, another typical wine of the area is the Terre di Cosenza DOC, particularly from the Pollino subzone.

In the land of Cosenza, the magnific Park of Pollino

The gastronomy of Frascineto, a small Calabrian town located at the foot of the Pollino National Park, is closely linked to Arbëreshë tradition (the Albanian community that settled in this area centuries ago) and to typical Calabrian cuisine. The local cuisine reflects the simplicity and genuineness of the raw ingredients, enhancing local products such as olive oil, cured meats, cheeses, vegetables, and meats, often prepared according to ancient recipes passed down through generations.

Typical dishes of Frascineto include:

  1. Lagane e ciciri: This dish is one of the most representative dishes of Calabrian and Arbëreshë tradition. Lagane is a type of fresh pasta similar to tagliatelle but without eggs, while ciciri are chickpeas. The dish is prepared with a base of chickpeas slowly cooked in a light sauce made with garlic, oil, and chili pepper, accompanied by the lagane. It is a simple but very nutritious and flavorful dish.
  2. Fërgesë: A dish of Albanian origin that has been adapted to local cuisine. It is a kind of stew made with meat, peppers, tomatoes, and ricotta, all slowly cooked until a dense and flavorful cream is created. This dish is often served at traditional lunches of the Arbëreshë community in Frascineto.
  3. Salsiccia and soppressata calabrese: Salsiccia and soppressata are among the most famous cured meats of Calabria, and Frascineto is no exception. They are produced artisanally using pork meat, seasoned with chili pepper, wild fennel, and salt, then stuffed and left to age. The climate of the area is ideal for curing the meats, which are appreciated for their intense and spicy flavor.
  4. Local cheeses: Frascineto is also famous for producing traditional cheeses like pecorino and ricotta. Calabrian pecorino is a hard, aged cheese with a strong and intense flavor. Ricotta, both fresh and salted, is used in various dishes or eaten on its own.
  5. Arbëreshë soup (Përshesh): Another traditional dish of the Arbëreshë community is Përshesh, a rustic soup made with crumbled stale bread cooked in a flavorful broth of vegetables or meat. This humble dish reflects the ancient tradition of wasting nothing and is served mainly during the winter months.
  6. Baked kid: Kid (young goat) is a very common meat dish for festive meals and religious celebrations in Frascineto. It is slowly roasted in the oven with potatoes, garlic, rosemary, olive oil, and often accompanied by seasonal vegetables.
  7. Pitta (Pite): This is a rustic bread, often stuffed with ingredients such as onions, olives, anchovies, or sausage. In the sweet version, it can be filled with walnuts, honey, and raisins. Pitta is considered one of the most versatile specialties and is prepared in various versions depending on the season and available ingredients.
Pasta dish with chickpeas and chilli.

Traditional desserts that pair with the delightful Magliocco wine include:

  1. Kulaç: This sweet bread typical of the Arbëreshë tradition is prepared mainly during religious holidays or special events. It is a type of sweet focaccia, soft, with a compact texture, and often enriched with raisins, anise, or fennel seeds.
  2. Scilatelle di Carnevale: During the Carnival season, scilatelle, fried sweets made from flour, water, and sugar, are prepared in Frascineto. They are then sprinkled with powdered sugar or dipped in honey.
  3. Cudduraci: A typical Calabrian sweet made during Easter, similar to a sweet biscuit shaped like a ring or other decorative figures. It is often decorated with hard-boiled eggs, symbolizing rebirth.

Other local products include:

  • Extra virgin olive oil: Frascineto is nestled in a hilly area where olive cultivation is widespread, and the production of high-quality extra virgin olive oil is one of the local excellencies.
  • Chili pepper: As in much of Calabria, chili pepper plays a central role in the cuisine of Frascineto. It is used to season many dishes, from pasta to meats, and to prepare condiments like the famous ‘nduja from Calabria (although the latter is more typical of other areas of Calabria, such as Spilinga).

Overall, there are many Arbëreshë influences in Frascineto’s cuisine. The Arbëreshë community of Frascineto has preserved many of its Albanian culinary traditions, which blend perfectly with the ingredients and techniques of Calabrian cuisine. The recipes reflect a rural culture where meals are prepared with simple and genuine ingredients but with intense and satisfying flavors.

The gorges of a canyon near Frascineto

In conclusion, Frascineto’s cuisine is a true reflection of its history and territory: bold flavors, local products, and cultural influences that combine to create unique dishes deeply connected to the Arbëreshë and Calabrian traditions.

San Vito Di Luzzi, the wine prized by the ancient Romans

6.12.2023

Drinking a glass of San Vito di Luzzi Wine is your personal jump into an ancient tradition, that of a nectar prized by the ancient Romans, and in less remote times by the Cistercian Monks, who settled in the small village of San Vito di Luzzi, in the north of Cosenza, the famous Monastery of Sambucina.

The presence of the monastery gave a further boost to the production of wine at Luzzi, and now this authentic piece of Calabrian and Mediterranean gastronomy is important, in defining the identity of our cuisine, just like local bergamot, salami, dairy, honey, fruit and all other flavors of the territory.

LOCATION

Nowadays, San Vito di Luzzi is a sub-region of the protected area of Terre di Cosenza DOC. It was once a DOC in its own right, but was subsumed into the Terre di Cosenza in 2011, along with its neighbors Donnici, Pollino and Verbicaro.

In well-exposed vineyards, located in the village of San Vito in the municipality of Luzzi, in the province of Cosenza, the homonymous wine is produced in the following types: red, white and “rosato”.

Given that it is named after San Vito village (in the parish of Luzzi), located in the hills of Calabria’s northwestern coastline, this wine is mainly made in the village of Luzzi. This small town situated on the lower slopes of the Sila National Park is the only one authorized, according to the Regulations, to produce this wine, which must come from local vineyards.

However, for the production of the red, white and rosé wines, many non-native varieties are used; for example, some of them come from the Sangiovese vine.

The territory is that in front of the Tyrrhenian Sea and under the large Sila Plateau. These areas are vital factors in creating the agriculturally suited microclimate here. Precisely, the volume of waters surrounding the Calabrian peninsula is a vital component of the local terroir, helping to moderate the intense heat of the south Italian summer.

The mountainous topography around Luzzi helps to channel air up and down the valleys, providing a more stable environment in which to grow healthy vines.

HISTORY

After an oblivion of 2000 years, this wine now has a well-deserved but discreet renown. The San Vito di Luzzi D.O.C. was established in 1994, combining the area’s ancient winemaking traditions with qualities that can be appreciated by the modern consumer.

Even if it is produced in the tiny municipality of Luzzi in the province of Cosenza, this remote area of Calabria has an ancient history. The ancient Romans prized the wine, while after some centuries the Cistercian Monks settled here and built the famous Monastery of Sambucina, which increased and improved the production of wine at Luzzi.

One of the most fascinating aspects of the remote winemaking is the magical combination of geological and climatic conditions with the work of Monks.

This explains why you can find an unbelievable combination of fragrances and perfumes in the wine of such a tiny territory, giving rise to a superior-quality wine.

FEATURES

San Vito di Luzzi was introduced as a DOC title in October 1994, a year before Verbicaro just to the north. Both wines were granted DOC status almost 20 years after the other DOCs in northwestern Calabria, making them the relative newcomers to the Calabrian quality wine scene. However, they did not gain any traction as a distinctive wine appellations, and as a result, both were absorbed as sub-regions of the Terre di Cosenza DOC introduced in 2011.

The grapes used to make Terre di Cosenza San Vito di Luzzi wines are typically Calabrian vine varieties. The most commonly used of these is Gaglioppo, but Malvasia Nera, Greco Nero and Sangiovese are also used. The local white wines are based on Malvasia Bianca and Greco Bianco.

The San Vito di Luzzi Doc wine generally has a minimum alcohol content, ranging from 10.5 degrees to 11.5 degrees for either the white or the red.

The typical red has an intense, dry flavor and a velvety red color. The rosé has a mild aroma and flavor, although it is dry, cool and elegant with a minimum alcohol content of 11 degrees. The white has a yellowish color with a more or less intense flavor and pleasant aroma.

Speaking more precisely of “San Vito di Luzzi Rosso” (red), it comes from Gaglioppo grapes (70% minimum), Malvasia grapes and any other red-berry vines, including Greco nero and Sangiovese; it has a more or less intense ruby ​​red color, is pleasant and delicate, has a characteristic smell, and has dry and velvety flavors. The minimum alcohol content is 11.5°, perfect for every meal.

With regard to “San Vito di Luzzi Bianco” (white), its grapes are white Malvasia and Greco, with the possible addition of other white grapes (maximum 40%). The wine, coming from such a blend, has a more or less intense straw color, a pleasant smell, and dry, harmonious and delicate flavors.
The minimum alcohol content is 10.5°; its typical use is as an appetizer.

“San Vito di Luzzi Rosato” (rosè) is made with the same grapes of the red Gaglioppo (minimum 70%), of Malvasia and of any other red-berry vines, among which the Greco Nero and the Sangiovese. It has a more or less intense pink color, sometimes with orange hues, is delicate, has a characteristic smell, and has fresh, dry, harmonious, elegant flavors. The minimum alcohol content is 11 °C, perfect for every dinner.