Tag: donnici

Special Calabrian Salami: “Soppressata di Decollatura”

10.7.2018

PERFECT SEASONING: THE DROP FROM A SLICE

If you want to taste a natural and authentic Mediterranea food, then “soppressata di Decollatura” is your choice.

It is a typical salami of the Calabrian plateau, called “Pre-Sila”, and is produced in the municipality of Decollatura (inside the territory of Catanzaro). This soppressata owes its prestige, above all, to the quality of native pigs, reared in the house with leftovers from the kitchen, acorns and bran. Further, the meat processing and maturing process accurately reflects the centuries-old traditions of Decollatura. So that you can justly say that Calabrian culture and cuisine mix together inside this special salami.

The meats, that are used for the preparation of “soppressata”, are the lean ones of the thighs and the fillets, mixed with the fat of the neck. The mixture of meat is then salted and mixed with sauce and peppers sauces. Then, the meat, so prepared, is  stuffed into the intestines. Finally, a typical characteristic of “soppressata” is the drop that comes out from the first cut, which indicates the perfect seasoning and quality.

This salami must be eaten raw and used as an appetizer. It must be cut into thin slices and accompanied by a local red wine, for example Donnici DOC, Melissa or Lamezia.

 

SLOW FOOD LOCAL COMMUNITY

At the end of June 2013 the first feast of the Decollatura’s Soppressata was held (of course…in the town of Decollatura).

Further, a local community of producers founded in Decollatura the so called “Accademia della Soppressata”. This institution, coming from an original idea of  mr. Ennio Bonacci, has the purpose to spread and keep alive the tradition of this Salami of Decollatura.

It is needless to remember that at Decollatura “soppressata” is produced by almost all families for self-consumption and by many farmers for direct sales. Therefore, the municipality of Decollatura, the Mountain Community and the Slow Food association have decided to set up a producers association of the… “Soppressata di Decollatura”.

 

Calabrian Cuisine

21.2.2018

The cuisine of Calabria is culture and also economy.

This region exports Bergamot, olive oil and wine (Cirò and Donnici the most regarded qualities), the latter since ancient times, when Calabria was referred to as Enotria (from Ancient Greek Οἰνωτρία, Oenotria, “land of wine”).

These authentic mediterranean foods, especially wine, are deeply embodied in the same names and traces of ancient Greek tradition; for example Οἴνωτρος (Oenotrus, literally “the man coming from the land of wine”), the youngest of the sons of Lycaon, was the eponym of Oenotria.

Nowadays, the same vineyards, which have origins dating back to the ancient Greek colonists, are the best known DOC wines, internationally recognized like  Cirò (Province of Crotone) and Donnici (Province of Cosenza). 3% of the total annual production qualifies as DOC. Other important grape varieties are the red Gaglioppo and white Greco.

This strong Calabrian tradition is linked to daily life, to actual gastronomy and to the exportation of Olive Oil and Bergamot. Many producers are resurrecting local, ancient grape varieties which have been around for as long as 3000 years. Often the same producers of wine, produce Bergamot and olive oil.

There is also a strong tie of such products with another authetic mediterranean food like sausages and dairy products of local cuisine, which are the main protagonists of a typical southern Italian Mediterranean cuisine with a balance between meat-based dishes (pork, lamb, goat), vegetables (especially eggplant), and fish.

Some local specialties include Caciocavallo Cheese, Cipolla rossa di Tropea (red onion), Frìttuli and Curcùci (fried pork), Liquorice (liquirizia), Lagane e Cicciari (a pasta dish with chickpeas), Pecorino Crotonese (Cheese of Sheep), and Pignolata.

We can not be silent about Pasta, which is also very important in Calabrian gastronomy. Typical Calabrian Pasta (so called “scilatelle”) also accompanies dishes of sausages and cold cuts (Sopressata, ‘Nduja, Capocollo), or plates of mediterranea fish – especially swordfish, sardines (sardelle rosamarina) and cod (Baccalà). In contrast to most other Italian regions, Calabrians have traditionally placed an emphasis on the preservation of pasta and sausages.

Finally, the cakes are a unique triumph of desserts, typically fried, honey-sweetened pastries, like Cudduraci, Nacatole, Scalille or scalidde or baked biscotti-type treats (such as ‘nzudda).