Tag: foody

Pecorino of Mount Poro: Calabrian Protected Name (DOP)

2.3.2018

PECORINO OF MOUNT PORO: tradition and protection

This kind of special Pecorino is one of the most traditional cheeses in Calabria, that takes its name from Mount Poro, a plateau located in central Calabria on the Tyrrhenian seaside between Angitola, Mesima and Serra  (province of Vibo Valentia).

This plateau is an ideal place for grazing and pepper cultivation, thanks to its special microclimate and incredible nighttime humidity, which favors the presence of a wide range of spontaneous herbs.

“Monte Poro’s pecorino” is a typical, well-known product that has a long history, over the centuries. Already in 1500 was quoted by the priest Gabriele Barrio, of the order of the Franciscans, in the treaty “De Antichitate et situ Calabria”.

Nowadays, this cheese is an excellence and a DOP (protected name, according to Italian law),  due to characteristics of milk, to the pastures of this territory, and to the particular composition of the soil.

DOP mark, indeed, protects the nutritional characteristics of this pecorino and the quality due to the handicraft transformation of milk, along with the diffusion and knowledge of the product.

 

ORIGINS INTO A WONDERFUL COUNTRYSIDE

The Mount Poro cheese pie fills the shelves of all regional supermarkets, but few artisans produce it in a traditional manner: a handful of small and almost always family-run businesses. And all are located into a wonderful countryside: the Mount Poro’s plateau.

The area of ​​Mount Poro offers abundant pastures rich in aromatic herbs. Here, sheep breeding is always practiced in the wild and the excellent sheep cheese is here produced, especially in the municipalities of Ricadi, Spilinga, Drapia, Zaccanopoli, Rombiolo and Limbadi (province of Vibo Valentia).

 

PROCESS OF PRODUCTION

The technique is common to all Calabrian “pecorino”: sheep milk (with any goat’s additions) coagulates and put in the stamps without cooking, pressing the shapes energetically with hands.

Salting is always handmade: the two sides of cheese are rubbed with sea salt. Then, before laying the cheese in seasoning, its crust is enriched of olive oil and chili pepper, which give the surface a characteristic rose coloring.

The height of the shape is about 12 centimeters and the diameter of the faces is around 18 centimeters. The weight of the shapes ranges from 1.2 to 2.5 kilograms. It is preferably consumed by medium seasoning – five or six months – as table cheese, and at that time can be appreciated in all its aromatic intensity and taste fragrance.

At the cut, this cheese is slightly gleamed, granular and of a color ranging from white milk to niveous white. The internal part, –  very greasy, thanks to the treatment that the pecorino undergoes in crust, – has particular aromatic characteristics: in some cases you feel the mint and wild flowers scent.

This cheese,  -combined with a little-known Calabrian wine, the White or Rosé Scavigna, from the homonymous native grape, – is perfect.

 

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.