Calabria, Land of Seafarers, Poets and Travelers

22.06.2022

MUSIC, ART, NOVELS

How can we forget Nicola Antonio Manfroce, who wrote music for Napoleon, or the legendary Rino Gaetano, from Crotone; or writers ranging from Leontius Pilatus in the 14th century to award-winning novelist Arbëreshë Carmine Abate.

OTHER VOCATIONS

Calabria had even popes, not just pop singers, and even philosophers … The list is too long to draw up.

For example, the journalist Walter Pedullà, president of RAI in Rome in the 90s, was born in Siderno.

Today Grand-Tour (?)

Calabria was also crossed by the Grand-Tour of eighteenth-century and nineteenth-century (of the noble scions of Europe, in search of experience and culture). Many illustrious foreign travelers have explored Calabria over the centuries: the Edward Lear museum in Gerace exhibits some of the drawings that the English artist and writer made during his visit in 1847.

Even in the 1900s, there were important travelers. In his book Old Calabria, Norman Douglas described how the scourge of malaria shaped the region socially and geographically in the 19th and early 20th centuries.

Alexandre Dumas

Other well-known travelers are George Gissing, Alexandre Dumas, Stendhal and the Swiss journalist Joseph Viktor Widmann. Many others have told of their adventures – despite the judgment of a French writer in 1806 that “Europe ends in Naples … all the rest is Africa”.

VERY IMPORTANT PEOPLE BORN IN CALABRIA

They were born in Calabria

– the virologist Renato Dulbecco (born in Catanzaro, February 22, 1914 and died in La Jolla, February 19, 2012) who won the Nobel Prize for medicine in 1975.

Land full of History

– the designer Gianni Versace, born in Reggio Calabria on 2 December 1946 and murdered in Miami on 15 July 1997.

– the singers Rino Gaetano (Crotone 1950 – Rome 1981, already mentioned), Mia Martini (1947-1995) and her younger sister Loredana Berté born in Bagnara Calabra.

Tommaso Campanella

Tommaso Campanella was very important in the history of philosophy and thought, born on 5 September 1568 in Stilo (in the province of Reggio Calabria). Dominican friar, philosopher and theologian, underwent five trials and tortures by the Inquisition for his ideas. He spent 27 years in prison, managed to escape to Paris in 1634 and died here 5 years later, in 1639. His most famous work is “the City of the Sun” of 1602. In 1612, at the time of the first trial against Galileo, he had wrote an “Apologia pro Galileo” courageously taking the parts of the great genius, considered since that time the true father of science.

Beauty, Sea, Travel and Culture in Calabria

Authentic Calabrian Dairy: SMAF Ltd selection

1.2.2022

We proudly present our line of Authentic Calabrian Dairy:  SMAF Ltd selection.

All Dairy is generally produced throughout Southern Italy, over the wide area of Apennine Mountains, but only in Calabria the classic Dairy Products are a must of Mediterranean Cuisine. We can mention sweet or seasoned Calabrian Pecorino cheese of Mount Poro, the Crotonese Pecorino cheese, and many pure sheep cheese with a 4 month seasoning and a spicy flavour.

TRADITION AND QUALITY

First starring of our production is CACIOCAVALLO, a type of stretched-curd cheese made out of sheep’s or cow’s milk.

While it is generally produced throughout Southern Italy, over the wide area of Apennine Mountains and of the Gargano peninsula, only in Calabria it is shaped like a tear-drop, very similar in taste to the aged Southern Italian Provolone cheese, with a hard edible rind.

Many different types of caciocavallo exist in Italy and several are recognized as P.A.T. (“Prodotto agroalimentare tradizionale”, traditional regional food product), for example Caciocavallo podolico or Caciocavallo di Godrano, but only Caciocavallo Silano has the better Protected geographical status (PDO).

This cheese is made with cow’s milk in designated areas of Southern Italy, in the regions of Basilicata, Calabria, Campania, Molise and Puglia and gained protected geographical status, since 1993.

The origins of the Italian name of caciocavallo are literally in the expression “horse cheese”, but it is thought that the name derives from Latin “cascabellus” with the meaning of “sleigh bell” for its shape of a hanging ball.

Caciocavallo was first mentioned around 500 BC by Hippocrates.

Our second actor is CALABRIAN PECORINO. Generally, of the six main varieties of Pecorino, all of which have Protected Designation of Origin (PDO) status under European Union law, Pecorino Calabrese (“Monte poro” and “Crotonese”) is probably the less known outside Italy.

It is common that important export markets mostly deal with Pecorino produced on the island of Sardinia, while are less known the other mature PDO cheeses, like:

  • Pecorino Toscano,
  • Pecorino Siciliano (or Picurinu Sicilianu in Sicilian) from Sicily,
  • Pecorino di Filiano from Basilicata
  • Pecorino Crotonese (from Crotone in Calabria).

We deal with Calabrian matured pecorino cheeses, referred to as stagionato (“seasoned” or “aged” ), which are harder but still crumbly in texture and have decidedly buttery and nutty flavours. We also supply two types of semi-stagionato and fresco, which have a softer texture and milder cream and milk tastes. Further, we can sell Pecorino Pepato (literally, “peppered Pecorino”), to which red pepper corns are added. Today many other additions are made, for example walnuts or rocket or tiny pieces of white or black truffle.

In many recipes you can find such cheese and a good Pecorino Stagionato is often the finish of a meal, served with pears and walnuts or drizzled with strong chestnut honey. Pecorino is also often used to finish pasta dishes.

OUR ROLE

SMAF LTD is a supplier and has vision and mission as a Society for Authentic Mediterranean Food (S.M.A.F.). Therefore, SMAF LTD deals with all the cheeses labelled in Calabrian DOPs, first of all the classic Dairy Products, mentioned above, and with sweet or seasoned Calabrian Pecorino cheese of Mount Poro, and the Crotonese Pecorino cheese, pure sheep cheese with a 4 month seasoning and a spicy flavour.

But above all, the Aspromonte Caciocavallo produced with whole-cow milk with a savoury and spicy flavour with a two month seasoning.