Tag: healthy

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.

The Treasure of Pink Garlic

18.10.2021

Nicastro pink garlic is a historical product of the Lamezia Terme area, in the province of Catanzaro. Of medium size, it has a rounded shape, white in color with pink veins.

The excellence of “Nicastro pink” garlic is characterized by certain morphological and organoleptic characteristics, such as the size, the pink color inside, the intense aroma, the slightly bitter taste that lasts unchanged for several months.

The production of Nicastro pink garlic begins with the care of the seedbeds which, fertilized with organic fertilizer, will go into production in the autumn.

Warm colors

The cloves produced in the previous year are planted in the ground where they live until the month of May; afterwards the plants are uprooted and left to dwell for a month in an area of penumbra. This garlic also beats the Spanish one for naturalness, color, flavor, smell.

The “Rosa di Nicastro” garlic is a typical commercial reference to “Made in Italy” or rather to “Made in Calabria”. It is the affirmation of the Mediterranean diet, which is part of the UNESCO heritage of intangible assets. This is due to the fact that production of Nicastro pink garlic begins with the care of the seedbeds which, after being fertilized, go into production in autumn. The garlic is harvested the next June. Packaged in braids, it is left to dry. Although it exhibits an intense taste and aroma, which persists for up to a year after harvest, it remains delicate at the same time, a characteristic that makes it particularly popular in the area.

TERRITORY AND HISTORY

Nicastro is one of the municipal districts of Lamezia Terme, in the province of Catanzaro, of which it represents the most populous district. Until 1968 it was an autonomous municipality. Its history begins between the 9th and 10th centuries and, since then, numerous civil and, above all, religious buildings have arisen on its territory, many of which have been rebuilt following the disastrous earthquake of 1638.

A natural shape

The city of Nicastro has always been known for the fertility of its lands, especially for the production of exquisite vegetables from all over the province. Already in the Bourbon period, on the occasion of the St. Peter and Paul Fair, such richness was exhibited and the pink garlic was the protagonist among the banquets. So much so that in 1826 the King of the Two Sicilies, Ferdinando Secondo, promulgated a decree to allow the Fair to be extended from three to five days.

Despite the difficult periods that garlic production has encountered over the years, today it is still possible to go to the historic Fair of Apostles, held every year at the end of June, and buy it from the few farmers who still cultivate it, since more than hundred years.

White and pink shades

NAME AND FEATURES

Considered a rare product, the Nicastro pink garlic deserved the attention of the Slow Food Foundation which promotes it and contributes to its protection through the Ark of Taste project. It was assured protection due to the delicious Calabrian bulb, rounded and of medium size. Further, despite the intense taste and flavor, which lasts up to one year after harvest, it is also still pleasantly delicate; and it is precisely for this reason that it is particularly appreciated in the area.

IN THE KITCHEN (a recipe)

The intense taste and aroma of this garlic makes it suitable for flavoring many different recipes. Its delicacy, in fact, makes it discreet and never overwhelming, enhancing all the flavors present in the dish.

Good, tasty, delicious

Find herein a typical recipe: “Spaghetti with red garlic, oil and chilli“.

Ingredients:

  • 500 grams of spaghetti,
  • 5 cloves of garlic,
  • 2 red chillies,
  • extra virgin olive oil,
  • salt.

Preparation:

Boil water in a pot, in the meantime heat some oil in a pan with the chopped chilli pepper, add the clean and chopped garlic cloves and brown them, making sure they do not darken too much. Drain the pasta al dente, fry it in oil and serve it hot on the table.

Note well:

Garlic in cooking is a precious ingredient, but sometimes its use can cause unpleasant (and “odorous”) “side effects” on the hands. Cook it without touching the wedges with your hands, simply using a very handy garlic press.