Tag: wine

Rare wines of Calabria: Pellaro, Trasfigurato, Kalipea

7.4.2018

You can appreciate in Calabria some rare nectars like the wines called Pellaro, Trasfigurato, Kalipea.

If you discover the cellars where you can taste such wines, you will understand how the great tradition of Mediterranean winemaking is a treasure to re-discover, a trace of an ancient past, which tells of the origins of European civilization.

 

PELLARO

The production area of ​​Pellaro includes the entire territory of the municipality of Motta San Giovanni and the territory of the fractions of Bocale, Lume di Pellaro, Macellari, Occhio di Pellaro, Oliveto, Paterriti, Pellaro, San Filippo, Valanidia of the municipality of Reggio Calabria. This wine is surely a relic of greek past, given that the location has been inhabited since the times of Greater Greece, and is surrounded by hills. The Romans conquered the city in 272 BC. Local forests were used to supply Rome with timber for ships of war, and the port was a strategic location for trade with the East.

This wine has an intense ruby red color, intense and delicate aromas and scents of raspberries and violets. It comes from a long maceration of the grapes at a controlled temperature. Maceration lasts twelve days. The aging happens in small barrels for 8 months.
On the nose it is vinous, with hints of ripe fruit and notes of roses, violets and sweet spices; in the mouth it is warm, intense, enveloping and with a good and long persistence.The Rosé Pellaro has a more or less intense pink color; on the nose it has aromas of withered flowers and delicate aromatic notes; in the mouth it is fresh, enveloping, soft, sapid and with a fruity finish.

 

TRASFIGURATO

A particular wine present in Calabria is the Trasfigurato, made in Seminara. This red wine, but also the local wine of Seminara, is preserved in “terracotta” vases. This original way to preserve the wine is completely “Greek”.
This way, the search for Calabrian wines can be a fascinating pastime for visitors who want to know Calabria, not only for what it is, but also for what it offers.

Seminara is a comune (municipality) in the Province of Reggio Calabria in the Italian region Calabria, located about 90 kilometres (56 mi) southwest of Catanzaro and about 30 kilometres (19 mi) northeast of Reggio Calabria.  Seminara was also the birthplace of Barlaam of Seminara and Leontius Pilatus, who were two of the most important Byzantine scholars of the Renaissance period.

 

KALIPEA

Kalipea, made in Locri, is a wonderful white-rosè wine of a golden color. It has a color between golden yellow and pale rosé, delicate perfume, dry taste, quite harmonious.
The vineyards are located in the district of Kalipia in the municipality of Locri, the wine is made from with grapes of Mantonico, Malvasia di Sicilia, Gaglioppo, Negrello, and Trebbiano.

This wine tells something of the land were the grapes are cultivated.  The town of Epizephyrian Locris (Greek Ἐπιζεφύριοι Λοκροί) was founded about 680 BC on the Italian shore of the Ionian Sea, near modern Capo Zefirio, by the Locrians.
Epizephyrian Locris was one of the cities of Magna Graecia and Plato called it “The flower of Italy”, due to the local peoples’ characteristics.  No surprise that the name of the wine is so typically “Greek”.

 

Olive Oil, Mediterranean essence

27.2.2018

Like Bergamot, another true essence of Calabrian gastronomy is olive oil. Such authentic food is full of culture, history and is a must of Southern cuisine.

The trynomial of wine (Cirò and Donnici), bread (for example, Donnici bread quality, near Cosenza) and olive oil (Nocellara and Carolea) is the true basis of daily life of Calabrian people.

The real Southern gastronomy is able to combine quality and wellness; at the same time, the region of Calabria lives on export of Olive Oil. Namely, Calabria is, now, the source of 25% PRODUCTION OF ITALIAN OLIVE OIL; at the same time, among the top six olive oil of the world, two are Calabrian, and, commercially, Calabrian oil is sold to wholesalers who take this dense, robust Calabrian olive oil and mix it with that of other regions.

Generally speaking, Calabrian olive oil is a very safe and HEALTHY FOOD for the every-day life, providing monounsaturated fats, which can naturally lower cholesterol and risk of heart disease. Further, extra-virgin oil contains antioxidants very useful for said heart healthy. This wholesome antioxidant-rich product also contains vitamin E, renowned for its anti-cholesterol and anti anti-ageing effect. Dubbed as olive oil’s most beneficial health component, its polyphenols are potent antioxidants that neutralize free radicals in the body and reduce the risk of heart disease, high blood pressure, digestive problems and certain types of cancer.

As a SYMBOL OF THE MEDITERRANEAN DIET, Calabrian extra virgin olive oil represents an important addition to export product range of Calabria. Its finest Organic Olives are carefully selected and cold pressed – enjoying all the full, fruity flavours of this healthy oil.

Calabrian Extra Virgin Olive Oil have colors ranging from green to straw-yellow and has a distinct fruity flavor and aroma with a slight tinge of bitterness.

After careful growing, a delicate harvesting by hand, and cold pressing in cutting-edge olive press, Calabrian extra virgin olive oil fully reflects authentic tastes and aromas of the land, where the trees grew. In fact, two mains, typical Calabrian Olive Varieties are CAROLEA andNOCELLARA.

Traditionally, these two type of olive trees have always had a symbiotic relationship with grapevines. Therefore, the interaction of the plants with the nearby environment influences the low acidity and a nice depth scent combined with a certain refinement of delicate tones of the oil. Calabrian oil are normally “fruity” with hints of almonds and artichokes as well as a pleasantly spicy note. This rare spicy note is sometimes called ‘pizzicante’ flavour of extra virgin olive oil, and is very important as an indication that the oil is rich in polyphenols. Further, this luscious oil always features fragrant hints of almonds, basil and parsley, and notes of artichoke, lettuce, wild thistle and chicory.

In GASTRONOMY Calabrian olive oil is ideal on fish and in fish sauces, but also substantial enough to match nicely with meat, game, and vegetables. Extremely tasty, this oil is ideal to enhance the flavour of a wide variety of dishes, from pasta to meat courses, cheeses and bruschettas. Especially, extra virgin olive oil from Calabria is ideal when paired with shrimp, lobster, turbot and sea bream, mushrooms, soft cheese, mayonnaise, couscous and yeast-raised cakes. Finally, sweet and fragrant, this aromatic oil will glorify the flavor of any dish to the fullest, embodying a well-balanced bitterness with a light spicy aftertaste.

The typical way to produce Calabrian oil are two: MULTICULTIVAR or MONOCULTIVAR.

The latter means that oil is made from a single variety of olives harvested (during the peak of Calabrian Autumn in October) from olive trees grown in the exquisite clay soil of the Calabrian region.

All the extra virgin olive oils produced in Calabria derive from cold pressing of olives, without the use of heat or chemicals. This ensures that oils maintain an acidity level of less than 0.8% and retain all the positive nutritional benefits of the olives, including good cholesterol, vitamin E and anti-inflammatory properties.

Of course this kind of olive oil is recognized at European level.

In fact, Calabrian olive oil corresponds to the trade names provided for in Directive 136/6623 / EEC, Reg. EC 2568/91 and Reg. EC 1989/03.

The types of Olive Oils which Europe guarantees are:
•Extra virgin olive oil with an acidity of less than 0.8%
•Virgin olive oil with an acidity up to 2%
•Olive oil composed of fine oils and oils of virgin olives with an acidity not exceeding 1%
•Saffron oil and derivatives of saffron oil of raw olives.