Fruits – Page 15

27.6.2019

THE MORE WANTED BETWEEN 50 EXISTING TYPES

Origan, an aromatic plant belonging to the Lamiaceae family, is very common in the Mediterranean basin. It seems that there are more than 50 species, but the most sought after and used in the culinary field is the wild oregano that grows spontaneously under the Calabria sun, nearby the plateau of Mount Poro, a splendid place near to the major touristic attractions of Calabria: Capo Vatican and Tropea.

The word origan comes from the Greek “oros”, which means mountain and “ganos” which means splendor. Its meaning is, therefore, “mountain splendor”, and these two adjectives and qualities has been attributed to the plant for its grace and abundance of its flowers.

**Fields near Tropea are full of Origan**

Origan is widely used in typical Calabrian recipes and is omnipresent in the cuisine like the Tropea onion inside tomato salads, which in summer are both one of the most common side dishes on Calabrian tables.

Origan is an aromatic plant very common in the Mediterranean basin. It seems that harvest for culinary aims began spontaneously since times of so called Magna Graecia under the Calabria sun, nearby the plateau of Mount Poro. Now, it is easy buying Origan in bunches in little shops in the major touristic attractions of Calabria: Capo Vatican and Tropea.

The origan comes from the mountains as the Greek “oros” tells. The plant is a sort of decoration for the mountain, this explains the term “ganos” (inside the name) which means splendor. Its meaning, “mountain splendor” recalls the grace and abundance of its flower heads.

Origan is omnipresent in typical Calabrian recipes, side dishes and sauces of Calabrian cuisine.

TECHNICAL FEATURES

In Calabria, origan is harvested mainly in June, when the plant flourishes. The typical Calabrian use requires drying immediately after harvest: after having formed some nice bunches, the herb should be dried upside down in a dry place away from the sun and stored in paper bags.

Unlike all other aromatic plants, origan is the only one to reach its maximum fragrance after drying.

Abundantly used in aromatherapy, its infusions are an excellent remedy for coughs and digestive disorders.

6.6.2019

A VEGETABLE COMING FROM AN ANCIENT PAST

Nobody can forget the delicious, refined and light taste, extremely versatile and simple of “Red Onion of Tropea”.

It was the Phoenicians and the Greeks who introduced the use of onion to Calabria, learned in turn by Assyrians (a civilization dating back to 2,500 BC) and Babylonians (dating back to approximately 1,895 BC).

You cannot be mistaken if you say that this onion is an ancient gift to Calabria of the Assyrians!!

The historic area of production in Calabria is the territory of Capo Vaticano, precisely in the Municipality of Ricadi, but the Italian name “Rossa di Tropea” connects the onion to Tropea, associating its origin with the such renowned village, because of the simple fact that shipments of onions all over the world took place from the Tropea railway station.

THE LOCATION

Initially, the transportation of the famous red onions from the fields of Ricardi to the station of Tropea, took place using donkeys or by ox-drawn carts, along paths close to the sea.

Nowadays, the expanse of the Capo Vaticano promontory that spreads towards Tropea and the nearby Parghelia is entirely characterized by extensive lush fields (larger than the initial place of origin, of Ricadi) rich of “Rossa di Tropea” crops.

Further, such crops have spread from the terraces of Monte Poro, Ricadi, long the coast from Nicotera, even until the plain of Lamezia Terme.

The onion of Tropea, which boasts the Italian protective denomination IGP since 2008 is spread all over such large territory.

If you see one of this onion, such really healthy souvenir of an ancient past (surely, Assyrian, therefore old of 4,500 years!) has a round or ovoid shape, is delicious, light, refined and crunchy.

In old cuisine of Assyrians it was a common element, a must for every dish. The crops were large all over Mesopotamia, while the importation began with Phoenicians…

In short words, a magical gift of nature and history, cultivated on volcanic soils, fresh, deep, rich above all in potassium, studied by pedologists all over the world in order to trace their origins and justify the noble, particularly fertile composition, represents a real elixir of long life.

PROPERTIES

Indeed, Tropea onion prevents heart attacks and cardiovascular diseases, has antibiotic and antioxidant properties; contains “thiols”, natural organic compounds that counteract the accumulation of fat sediments in the blood, cleaning it from the lipoproteins that pollute and harden the arteries.

Further, it is indicated as a remedy for skin diseases, gives relief in case of cold and flu, tones veins and arteries.

It has a beneficial effect on diuresis and hypertension, treats intestinal infections, prevents kidney stones and pertussis, finally is diuretic.

For all these reasons, the Tropea onion, which contains only 26 calories per 100 grams of product, is indicated in the diets of heart patients for its antisclerotic power, fighting the physical deficit due to the high content of iron and vitamins, lowering free radicals and levels of bad cholesterol in the blood.

Oncologists, further, say that its “flavonoids, phenols, quercetin and mineral salts” greatly reduce the risk of cancer of the larynx, liver, colon and ovaries, while its chromium sulphides are effective in treating diabetes, reducing blood sugar.

GASTRONOMY

The Tropea onion is ideal for sauté, in vinegar, in mixed salads with fresh tomatoes, olives and oregano.

Further it is the main ingredient of many delicacies including “ice cream” and a very good “jam“, accompanying meat, aged pecorino cheese, caciocavallo, “gorgonzola” (the well known creamed cheese) and omelettes in general.

Category: Fruits

The Wild Origan of Calabria

Onion of Tropea: extraordinary properties