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.

Fonio, gluten-free super-wheat

13.7.2024

It is grown in Senegal and other areas of the Sahel. An ancient cereal similar to rice, that resists climate change well. It can also be cultivated in Europe, in the Mediterranean and in Calabria.

This type of wheat, grown in Senegal, could help fight famine and drought. It is also present in other areas of the Sahel. It is an ancient cereal, similar to rice from a nutritional point of view, rich in magnesium, calcium and zinc, and recently rediscovered.

Furthermore, it is also gluten-free, as it does not contain the proteins gliding and glutamine and has a similar appearance to couscous.

BRIEF HISTORY

Fonio is among the oldest cereals used by man. It is estimated that in 5000 BC, it was cultivated in Africa. Much of the Sahel coast, which extends from the Atlantic Ocean to the Red Sea, is experiencing a population boom and is strongly influenced by climate change.

In environments highly influenced by adverse climatic conditions, a crop that can resist even in bad years, such as Fonio, takes on great importance. Given the current climate, Fonio could make a huge difference in preventing famines in various African regions. But it is not a simple challenge, both in terms of production and distribution.

Gluten-free

According to industry experts, there is a tendency to consider foods like Fonio as suitable only for people living in rural areas, which are substandard. Yet this type of grain, in addition to being gluten-free, with a protein value four times higher than brown rice and with three times the fiber and double the iron, also has a low glycemic index. For all its characteristics, it is often called “super wheat”.

It also needs very little water to grow and can be harvested three times a year. In fact, it has the particularity of being able to draw water and nutrients from 3 meters deep in the soil, making it an excellent crop in extreme climatic situations.

It also grows in just 6–8 weeks allowing for a quick harvest. Its extensive root system also helps fight soil erosion. Entrepreneurs who want to spread its use claim that it is an excellent solution to fight hunger, drought, poverty and consequently the global migration crisis.

Super-food

Many think it could become the “new quinoa”. Considering that the Sahel’s population is expected to double by 2050, Fonio crops could prove to be an indispensable resource.

Advantages for a business like SMAF LTD, which is beginning to sell it, are: 1) no competition, 2) gluten-free (à la page), 3) superfood, 4) low cost.

NUTRACEUTICS

Cultivated for 5000 years in the areas of Senegal, Mali and Ghana, Fonio became known thanks to the Senegalese Chef Pierre Thiam, defined as “the King of the New African cuisine”. And, now that it has received the green light from the European Union to be sold on the old continent, the African cereal can finally be enjoyed in the most sophisticated restaurants in Europe.

Its white seeds are gluten-free, and also offer several benefits to its consumers. Fonio is in fact rich in antioxidants, including flavonoids, which have anti-aging properties. Also containing magnesium, iron and group B vitamins, it is also a good remedy against tiredness and promotes the proper functioning of the nervous system.

Furthermore, all those who pay attention to the line can count on its low glycemic index and its richness in fiber, which slows down the absorption of sugars and fats into the blood.

Both breakfast, lunch and dinner can feature this extraordinary African cereal. Let’s see some examples: as regards the morning meal, its flour is in fact excellent for preparing dishes based on milk, chocolate and fruit, or fantastic crêpes or tarts.

Full of fibers

For lunch and dinner, however, Fonio lends itself very well to preparing various types of meatballs and pancakes, and is also widely used for fish or vegetable fillings (see calamari and tomatoes).

Among the most common first courses, Fonio gnocchi, which is then cooked in several variations.

Easily purchasable at SMAF shop specializing in natural foods, or more conveniently online, nowadays Fonio is increasingly present in our kitchens, whether for a flour, a first course or a healthy and alternative second course.