23rd october 2014 - educational anna sacco … · anna sacco international department cosenza...
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23rd October 2014 - EDUCATIONAL
Anna Sacco
International Department
COSENZA CHAMBER OF COMMERCE
The whole world looks to Italian way of eating and then to the
Mediterranean diet, based mainly on typical products: mail, fruits,
vegetables, olive oil, fish and animal fat.
The protection of health, therefore, lies in the ingredients and rich
flavors of Italian cuisine: off our traditional dishes, especially those in
southern Italy, where, precisely, the cuisine is based on olive oil,
grains and vegetables.
Italian cuisine has become a model to be imitated worldwide as much
for the goodness, authenticity, and quality of the dishes themselves as
for the rich and varied ingredients and for the cooking techniques.
The dishes and their preparation highlight striking territorial
differences in terms of tradition, creativity and variety. Italian cooking
not only varies from region to region but can, at times, even vary from
one town to another within the same district.
ITALIAN WAY OF EATING: MEDITERRANEAN DIET
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E’ SUD : A PROJECT FOR SOUTH WINE AND FOOD EXCELLENCE
The Project “E’ Sud” convey local products and habits
of the villages of southern Italy.
The project involves 3 Southern Regions (Calabria,
Basilicata and Apulia) and 5 provinces (Cosenza,
Crotone, Reggio Calabria, Matera and Taranto).
They have come together to express their goal to
promote not only the companies and products but
their typical products of the area with their culinary
traditions and history.
Italy confirms its position as First Country in the EU
area for number of quality certification marks in agro-
food (261) and wine (523) sector. The main quality
certification mark acronyms present in Italy are:
Protected Denomination of Origin PDO, Protected
Geographical Indication PGI and Traditional
Specialities Guaranteed (TSG).
__________________ • Istat AGRO FOOD Report 2013
• Ismea Report 2014
Agro-food main sectors*1 Fruit &vegetables and cereals (101
products), cheese (47) and oils extra
virgin oil (43) and meat preparations
(37).
E’ SUD Regions :
Calabria 11 (PDO) - 4(GPI);
Apulia 11 (PDO) - 5(GPI);
Basilicata 5 (PDO) – 4(GPI)
Wine sector*2 PDO(405) and PGI (118).
E’ SUD Regions:
Calabria 9 (DCO)-10(GPI)
Apulia 4 (DCGO)- 28(DCO)-6(GPI)-
Basilicata 1(DCGO)-4(DCO)-1(GPI)
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THE TERRITORIES: CALABRIA (Cosenza)
In the province of Cosenza the list of agrofood
products with PDO/PGI/TSG classification ranging
from fresh made to processed, from Fico Dottato to
Caciocavallo, from Calabrian salami (Salsiccia,
Soppressata, Capocollo, Pancetta), to Brutium Olive
Oil.
As regards wine manufacturing, the territorial PGI
has been combined into a single PDO Terre di
Cosenza, characterized by the historic Magliocco
grape from ancient Greece and now used for the
production of a wine praised at international level
for its originality and aging characteristics.
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Make Some Cosenza Inspired Recipe at Home:
Italian Peppers, Onions and Potatoes
Serve with Italian bread
Ingredients:
2 table spoons olive oil
2 cloves chopped garlic
2 large potatoes, cubed into 1 inch pieces
1 large onion, cut into 1 inch pieces
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon pepper
2 lbs. sweet long Italian frying peppers or red bell peppers, seeded and cut into
1 lb. long hot Italian peppers, seeded and cut into 1 inch strips
1/4 – 1/2 teaspoon crushed red pepper flakes
2 tablespoons fresh oregano or 1 tablespoon dried
1 teaspoon of red wine vinegar
Directions:
Heat oil in a large skillet and add garlic, onion, potatoes, paprika, salt, and
pepper. Cook on medium heat for 10 minutes, turning occasionally. Add sweet
and hot peppers, crushed red pepper and oregano. Cook until peppers and
potatoes are tender, stirring often. Stir in vinegar.
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THANK YOUTHANK YOU
Make Some Cosenza Inspired Recipe at Home:
Pumpikin Pie with Sweet Sopressata Madeo & Don Carlo Cheeee F.lli Cassese
Ingredients for 4 servings:
500 gr pumpkin cutted in thin slices
2 lt seed oil
160 gr sweet soppressata in cubes
160 gr cheese in cubes
durum wheat flour as required
salt and pepper as required
4 leaf of basil, tomato sauce and olive oil of “Gentile - Barbati” for decoration
Directions:
Rub the pumpkin slices in flour and fry until they are
golden. Then add salt and pepper and use the slices to
cover 4 muffin cups. Put inside sweet soppressata and
cheese and close it. Bake for 5 minutes at 356°F. Put the pie
in the middle of the dish and decorate with the tomato
sauce, olive oil and basil.
Preparation time: 20
minutes
Cooking time: 5 minutes
Difficulty: easy
THE TERRITORIES: CALABRIA (Crotone)
The Province of Crotone stands out for its gastronomical offer
which is made up of CDO and GTI wines, PDO/GPI products
and numerous traditional products. The variety of food
products is also the fruit of the sea and mountain being so
close together, a peculiarity which characterizes the Province
but also the diverse micro-climates, which help the
cultivation, working and the transformation of various food
types.
The Crotonese gastronomy, as a territorial expression, is
divided between mountain dishes and marine dishes. The
traditional cuisine of the Crotone area is poor, but of robust
flavor, making use of local products, such as cereals, citrus
fruits, olives, vegetables and fruit.
Complete the list of DPO/GTI Calabrian products the
liquorice of Calabria, the Clementine of Calabria and the
extra vergine olive oil (Alto Crotonese) that has a long history,
dating back to 2000 BC.
Crotonese best-known product is its wine, especially the DOC
Cirò and Melissa, and the GTI Val di Neto. The grape-growing
tradition has ancient roots: back in the time of Magna Græcia,
Cirò, the "wine of the gods", was proffered to Olympic
champions after the games. 7
Make Some Crotonese Inspired Recipe at Home:
"Cullurielli” - Pretzels of Christmas Eve
Ingredients for 8-10 servings: 250 gr flour
250 gr potatoes 50 gr brewer’s yeast
80 gr icing sugar or granulated sugar
2 dl extra virgin olive oil
Directions:
Boil, skin and mash the potatoes. Knead them with the brewer’s
yeast diluted into half glass of warm water. Add the flour and as
much warm water as needed to obtain a compact dough.
On a working surface, form sticks 1 cm diameter, 20 cm long and
bring together the two ends so that you get some donuts. Let them
rise for an hour. Fry them in hot boiling oil and when they will be
golden and twice the volume, drain and put on blotting paper.
Place them onto a dish for desserts and sprinkle with sugar.
Serve with “Bitter cedar - Officine dei Cedri”
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Preparation time: 45
minutes
Cooking time: 45 minutes
Difficulty: medium
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Ingredients for 8: Frozen handmade pizza bases “Molino Caputo” as
required 200 gr “Spicy Sausage Ndujetta Madeo 300 gr “Vegetables in EVO - Materamore” 4 tbs Olive Oil “Alto Crotonese DPO – La pizzuta del Principe”
Directions:
Heat the oven until 240°. Meanwhile stir in a bowl
vegetables, free of oil, and ‘ndujia. Bake the pizza
bases in the oven for 8 minutes and then put on the
vegetables and ‘ndujia cream with Oliv Oil and serve
it.
Make Some Crotone Inspired Recipe at Home:
”Pizza and ndujia”
Preparation time: 10
minutes
Cooking time: 8 minutes
Difficulty: easy
THE TERRITORIES: CALABRIA (Reggio Calabria)
The province of Reggio Calabria includes the main production of
olive oil in the region, which in turn represents as much as 33%
of the total Italian product. Even citrus production, which
includes bergamot, mandarin oranges, clementines, oranges and
lemons, is an important item for Reggio agriculture. In particular,
the unique and exclusive setting of bergamot in the coast gives an
enormous prestige for the whole of Calabria, also thanks to the
PDO recognition by the EU of the "Bergamot Reggio Calabria -
essential oil", used in flavoring liquor, beverages, sweets. Citrus
Bergamot is endemic to the Calabrian region where the unique
soil and climate combine to produce Bergamot juice with
uniquely high concentrations of polyphenols.
The wines of the province are popular on the domestic and
foreign markets; among that 2 wines have achieved PDO brand
recognition (Greco di Bianco and Bivongi) while others have been
able to benefit from the brand recognition PGI (Arghillà,
Calabria, Pellaio, Locri Mantonico, Scilla, Costa Viola, Palisades).
Also notable is the heritage of confectionery products in
particular Torrone di Bagnara (PGI), a crisp and crunchy nougat
produced in Bagnara (RC), obtained by cooking and processing of
honey, sugar and roasted unpeeled almonds , cinnamon and clove
powder and cover with granulated sugar or cocoa. 10
Tagliatelle alla Reggina
500 gr “Rigatoni Vetrere” 200 gr roasted peppers, skinned and filleted
200 gr zucchini,
200 gr tomatoes,
half an onion,
two cloves of garlic, oregano,
pecorino cheese,
Organic olive oil “Gentile - Barbati” ground black pepper of fresh, salt
Directions:
Clean, wash and slice the onion, heat in olive oil with the
addition of garlic cloves. Clean, wash and dice the
zucchini, then pour into the pan together with the threads
of peppers and tomatoes washed, seeded and chopped.
Season with salt and pepper and finish cooking. Aside from
the warm pasta; drain and dress with the sauce ready and
a generous sprinkling of pecorino and oregano.
Make Some Reggio Calabria Inspired Recipe at Home:
Make Some Reggio Calabria Inspired Recipe at Home:
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Preparation time: 10
minutes
Cooking time: 8 minutes
Difficulty: easy
Matera, "The City of Stone”, and Lucanian cuisine are a repository of
inestimable value. The region can be described as “someplace else”, a
place off the beaten track. It evokes memories of century-old
traditions relying on work, respect and dignity. It is a wide unspoiled
and uncontaminated land. Most famous Basilicata PDO registrations
concern: Pecorino di Filiano, a cheese produced from milk from sheep
raised for the most part by grazing in the wild. The cheese is matured
in natural or man-made caves. Its name comes from the ancient
practice of filatura (spinning wool) which was widespread in the
area. Melanzana rossa di Rotonda (red aubergines from Rotonda), a
shape and form similar to a tomato, is originally from tropical Africa,
it’s spicier than a classic aubergine, with a bitter aftertaste and a taste
that is similar to a barbary fig (or prickly pear if you’ve ever tried
one). Extra Virgin olive oil is produced around the area of the Vulture
– a dormant volcano in the north of Basilicata. The olive has been
cultivated here since the times of Magna Graecia and the oil derived
from the pressing of Lucanian olives has always been of the best
quality. Typical PGI productions interest: Sarconi bean, cultivated for
centuries in the area of Val d’Agri, its family is made up of 15
ecotypes. Pane di Matera well known for its fragrance, taste and
ability to stay fresh for a long time. Made with different local yeast
strains and, at least, 20% of durum wheat flour coming from local
varieties including Senator Cappelli, Duro Lucano, Capeiti, Appulo.
With a limited production Basilicata registers 3 DCO wines,
“Aglianico del Vulture”, “Terre dell’Alta val d’Agri” and “Matera”,
and 1 PGI wine “Grottino”.
THE TERRITORIES: BASILICATA (Matera)
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Make Some Matera Inspired Recipe at Home:
Soft “Materamore” Bruschetta with Tomato and Purple Onion
Called acqua e sale (“water and salt”) in Basilicata,
this humble bruschetta is what many farmers ate in
the fields--but it also makes an excellent finger food
at parties with a glass of crisp white wine.
Ingredients for 8:
8 Bruschetta “Materamore” 16 ¼-inch-thick slices beefsteak tomatoes
1 small purple onion, sliced into paper-thin rings
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
16 basil leaves, torn
¼ cup extra-virgin olive oil “inMasseria – F.lli Cassese”
Directions:
Place the bread on a serving plate and sprinkle it with 1/4 cup of cold water. Set
aside for 5 minutes, then drain off any water accumulated on the plate. Top each
slice of bread with 2 slices of tomatoes and a few onion rings. Sprinkle with the salt
and pepper, top with the basil and olive oil, and serve.
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Preparation time: 10
minutes
Difficulty: easy
THE TERRITORIES: PUGLIA (Taranto)
Much of Italy’s pasta is produced from the wheat fields of
Puglia and a vast quantities of sun-dried tomatoes. A wide
variety of very sweet fruits round out the menu: grapes,
oranges, and the famous clementines of the Gulf of Taranto.
The culinary culture of the province of Taranto boasts ionic
famous dishes such as orecchiette with turnip or meat sauce. It
is a fresh pasta made by hand even by housewives. There’re
many recipes that have mussels as their main ingredient.
The many dairy farms in the province produce mozzarella,
provola, stracciatella and burrata. Even the meat presents a
variety that only exist in Taranto; veal rolls, grilled chicken
livers and lamb cooked in Greek style, over a spit and scented
with rosemary.
The local dishes are always accompanied by bread, bagels, fine
wines and extra virgin olive oil.
Taranto produces varied wines - 1 CGDO and 7 CDO, from
red to white to sparkling such as Aleatico di Puglia, Colline
Joniche Tarantine, Martina, Primitivo di Manduria, Lizzano
and Negramaro.
According to tradition the Pugliese cuisine is based on olive oil;
olive growing in the area dates back to the Illyrian era. The
extra virgin olive oil Terre Tarentine PDO is a high quality oil
with a triumph of delicate and sweet taste.
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Make Some Taranto Inspired Recipe at Home:
Oven Roast Lamb with Potatoes
Ingredients:
2 pounds russet (baking) potatoes, peeled and cut in
chunks, about 2 inches long
6 tablespoons extra virgin olive oil “Puglia Alimentare” 1/2 cup minced flat-leaf parsley
1/2 cup of “Don Carlo” cheese
2 pounds boneless leg of lamb, cut in chunks similar in
size to the potatoes
2 garlic cloves, finely chopped
Sea salt and freshly ground black pepper to taste
Directions:
Preheat the oven to 375 degrees F. Mix the potato chunks in a bowl with 1/4 cup of the olive oil,
1/4 cup of the parsley, and salt and pepper to taste. Toss to coat, then spread over the bottom of a
roasting pan or oven dish all the potatoes in one layer. Sprinkle about 1/3 cup of grated cheese
over the top of the potatoes. In the same bowl, mix the lamb chunks with the remaining 2
tablespoons of oil and 1/4 cup of parsley and more salt and pepper. Add the remaining cheese and
the chopped garlic, again stirring to coat well. Arrange the lamb on the top of the potatoes. Place
the uncovered pan for 30 minutes. The lamb should give off a certain amount of liquid, but if the
potatoes are so dry they’re sticking to the bottom of the dish, add a little boiling water. Bake
another 15 minutes, turn the lamb pieces at the same time stirring the potatoes. Return the pan to
the oven for an additional 30 minutes, then remove again and raise the oven heat to 425 degrees F.
Stir the meat and potatoes so that most of the potatoes are on top and return to the oven for 10 to
15 minutes to crisp and brown the potatoes.
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350 gr Farfalle with Seppia “Puglia Alimentare”
20 gr lemon flavoured oil “Puglia Alimentare”
20 gr EVO “La Casa di Cairoli”
50 gr cheese Don Carlo “inMasseria”
2 dried tomates “Materamore”
200 gr Artichokes patè “Materamore”
250 gr smoked salmon in cubes
1 slices of garlic
Parsley and pepper to taste
Directions
Heat olive oil and garlic in a skillet for 2 minutes, add the
salmon, black pepper and sauté for 3 minutes.
At this point pour the artichoke pate, mix with the 2
tablespoons of the cooking water (to loosen up the sauce) and
turn the gas off.
Drain the pasta and toss over high heat for 1 to 2 min
depending on the desired density by filling with chopped sun-
dried tomatoes and parsley with the lemon oil.
Serve with a few flakes of Don Carlo.
Make Some Taranto Inspired Recipe at Home:
Pink Black Butterfly
Preparation time: 20
minutes
Difficulty: easy
