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This cheese is called \u201cfelciata\u201d of Morano, is a cheese of mostly goat’s (and a little sheep’s) milk, made in the summer, and is, indeed, called \u201cfelciata\u201d, because takes its name from the custom of laying it on ferns. <\/p>\n\n\n\n
Precisely, after heating and coagulating of the milk, the cheese, so obtained, is traditionally set in a wooden bucket filled with ferns (in Italian the ferns are called \u201cfelci\u201d, this explains the name of the cheese, \u201cfelciata\u201d). <\/p>\n\n\n\n Once produced, this wonderful cheese is best eaten fresh, while still warm.<\/p>\n\n\n\n THE NAME<\/strong><\/p>\n\n\n\n Nowadays, the denomination\n“Felciata” is one of the Calabrian cheeses included in the list of Traditional\nAgri-food Products (TAP, but in Italian the acronym is \u201cPAT\u201d) of the Ministry\nof Agricultural, Food and Forestry Policies.<\/p>\n\n\n\n Called also “a filic\u00e8ta” in the dialect of Morano Calabro, the \u201cfelciata\u201d takes its name, as said before, from the fern leaves in which it is wrapped, taking on the characteristic aromas that distinguish them.<\/p>\n\n\n\n THE TRADITION<\/strong><\/p>\n\n\n\n That of the ferns of Morano Calabro\nis an ancient recipe closely linked to the Calabrian pastoral tradition,\nprobably handed down from father to son. <\/p>\n\n\n\n Soft and creamy, it was particularly\nappreciated by the noble families who consumed it regularly and was used as a\nbargaining chip by local artisans, who offered the producers the mulberry\nbuckets used for its production, in exchange for some of the delicious cheese.<\/p>\n\n\n\n Such were (and are) its whiteness, its delicacy and its freshness, that the felciata, as reported in an ancient Calabrian text, was often called “Pane degli Angeli”. <\/p>\n\n\n\n Today, to safeguard and promote its\nproduction and avoid its disappearance, the Slow Food Foundation has chosen to\nprotect the delicious Calabrian cheese by including it in its Arca del Gusto\nproject.<\/p>\n\n\n\n THE TERRITORY<\/strong><\/p>\n\n\n\n The narrow streets of Morano and the\nhouses that seem to cling to each other and, in turn, anchored to the soft\nsides of a hill surrounded by woods and mountains, make it one of the most\npicturesque villages in all of Calabria. It is no coincidence that the town has\nbeen included in the circuit of the most beautiful villages in Italy. <\/p>\n\n\n\n From the first glance, when\napproaching the historic center you can see the surprising vernacular\narchitecture and its poor-style buildings that embrace, almost melting into\neach other, climbing up to the castle that dominates them from above. <\/p>\n\n\n\n At the end of the walking, from the castle, dominating the panorama, you can finally realize why this little stone jewel is considered so charming.<\/p>\n\n\n\n PRODUCTION<\/strong><\/p>\n\n\n\n The felciata is generally produced\nin the late spring and summer season during the months between May and\nSeptember. In this period, in fact, the lush mountain pastures of the Pollino\nmassif give the milk the most pleasant and intense aromas, flavors and smells.\nToday it is not easy to find it in Calabrian dairies but it is worth looking\nfor it to taste its delicacy. Who is in Morano Calbro can buy it at the local\nCaseficio, which produces only organic cheeses.<\/p>\n\n\n\n TRADITIONAL RECIPE <\/strong><\/p>\n\n\n\n The traditional Recipe of Felciata\nin Morano Calabro requests goat’s milk, coming from animals that are rigorously\ngrazed and added with a very small percentage of sheep’s milk. Then , the milk\nis filtered with ferns and then heated in the appropriate copper boilers at a\ntemperature of about 34 \u00b0 C. <\/p>\n\n\n\n Then, it is added goat or lamb rennet produced on the farm. While waiting for complete coagulation, the best sprigs of ferns are arranged by choosing those of a certain consistency from the apical part of the plant. After 30-45 minutes, the curd is picked with the coachman (a typical maple wood tool) and transferred to mulberry-wood buckets, making sure to form homogeneous layers of curd and ferns. Now glass, ceramic or terracotta containers are also used.<\/p>\n\n\n\n GASTRONOMY<\/strong><\/p>\n\n\n\n To appreciate every taste and\nolfactory note of this cheese it is advisable to eat the “felciata”\non the same day it is produced, even when it is still hot. It can be consumed\nalone or flavored with acacia honey. It goes nicely with dried fruit, but it is\nalso delicious when drizzled with just a little oil. It goes well with dry and\nlight white wines.<\/p>\n","protected":false},"excerpt":{"rendered":" 16.7.2019 From the scents of the green pastures that surround the magnificent village of Morano Calabro a cheese from the ancient tradition is born, loved by nobles and peasants. It is the white and soft, and contains aromas and flavors of the ferns on which it is laid. Further, it is fat, fresh and characterized … Continue reading In Morano Calabro: The most fresh and fragrant cheese<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2297,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,5],"tags":[17,85,20,27,91,38],"class_list":["post-2291","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-calabria","category-dairy","tag-cheese","tag-dairy","tag-delicious","tag-gastronomy","tag-italiantaste","tag-yummy"],"_links":{"self":[{"href":"https:\/\/www.smaf-ltd.com\/wordpress\/wp-json\/wp\/v2\/posts\/2291","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.smaf-ltd.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.smaf-ltd.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.smaf-ltd.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.smaf-ltd.com\/wordpress\/wp-json\/wp\/v2\/comments?post=2291"}],"version-history":[{"count":7,"href":"https:\/\/www.smaf-ltd.com\/wordpress\/wp-json\/wp\/v2\/posts\/2291\/revisions"}],"predecessor-version":[{"id":2309,"href":"https:\/\/www.smaf-ltd.com\/wordpress\/wp-json\/wp\/v2\/posts\/2291\/revisions\/2309"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.smaf-ltd.com\/wordpress\/wp-json\/wp\/v2\/media\/2297"}],"wp:attachment":[{"href":"https:\/\/www.smaf-ltd.com\/wordpress\/wp-json\/wp\/v2\/media?parent=2291"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.smaf-ltd.com\/wordpress\/wp-json\/wp\/v2\/categories?post=2291"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.smaf-ltd.com\/wordpress\/wp-json\/wp\/v2\/tags?post=2291"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"http:\/\/smaf-ltd.com\/wordpress\/wp-content\/uploads\/2019\/07\/Morano-Felciata-7.jpg\")
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