21.2.2018<\/p>\n
The cuisine of Calabria is culture and also economy.<\/p>\n
This region exports Bergamot, olive oil and wine\u00a0(Cir\u00f2 and Donnici the most\u00a0regarded qualities), the latter since ancient times, when Calabria was referred to as Enotria (from Ancient Greek \u039f\u1f30\u03bd\u03c9\u03c4\u03c1\u03af\u03b1, Oenotria, “land of wine”).<\/p>\n
These authentic mediterranean foods, especially wine, are deeply embodied in the same names and traces of\u00a0ancient Greek tradition; for example \u039f\u1f34\u03bd\u03c9\u03c4\u03c1\u03bf\u03c2 (Oenotrus<\/em>, literally “the\u00a0man coming from the land of wine”), the youngest of the sons of Lycaon, was the eponym of Oenotria.<\/p>\n Nowadays, the same vineyards, which\u00a0have origins dating back to the ancient Greek colonists, are the best known DOC wines, internationally recognized like\u00a0 Cir\u00f2 (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.<\/p>\n This strong Calabrian tradition is linked to daily life, to actual\u00a0gastronomy 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.<\/p>\n There is also a strong tie of such products with another authetic mediterranean food like sausages and dairy products of local\u00a0cuisine, 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.<\/p>\n Some local specialties include Caciocavallo Cheese, Cipolla rossa di Tropea (red onion), Fr\u00ecttuli and Curc\u00f9ci (fried pork), Liquorice (liquirizia), Lagane e Cicciari (a pasta dish with chickpeas), Pecorino Crotonese (Cheese of Sheep), and Pignolata.<\/p>\n 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 \u2013 especially swordfish, sardines (sardelle rosamarina) and cod (Baccal\u00e0). In contrast to most other Italian regions, Calabrians have traditionally placed an emphasis on the preservation of pasta and sausages.<\/p>\n Finally, the cakes are a unique\u00a0triumph of desserts,\u00a0typically fried, honey-sweetened pastries, like\u00a0Cudduraci, Nacatole, Scalille or scalidde or baked biscotti-type treats (such as ‘nzudda).<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" 21.2.2018 The cuisine of Calabria is culture and also economy. This region exports Bergamot, olive oil and wine\u00a0(Cir\u00f2 and Donnici the most\u00a0regarded qualities), the latter since ancient times, when Calabria was referred to as Enotria (from Ancient Greek \u039f\u1f30\u03bd\u03c9\u03c4\u03c1\u03af\u03b1, Oenotria, “land of wine”). These authentic mediterranean foods, especially wine, are deeply embodied in the same … Continue reading Calabrian Cuisine<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":1671,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[13,14,15,18,19,21,22,23,27,91,30,31,37],"class_list":["post-61","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy","tag-authentic","tag-bergamot","tag-calabria","tag-ciro","tag-culture","tag-donnici","tag-export","tag-food","tag-gastronomy","tag-italiantaste","tag-mediterranean","tag-oil","tag-wine"],"_links":{"self":[{"href":"https:\/\/www.smaf-ltd.com\/wordpress\/wp-json\/wp\/v2\/posts\/61","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=61"}],"version-history":[{"count":1,"href":"https:\/\/www.smaf-ltd.com\/wordpress\/wp-json\/wp\/v2\/posts\/61\/revisions"}],"predecessor-version":[{"id":1672,"href":"https:\/\/www.smaf-ltd.com\/wordpress\/wp-json\/wp\/v2\/posts\/61\/revisions\/1672"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.smaf-ltd.com\/wordpress\/wp-json\/wp\/v2\/media\/1671"}],"wp:attachment":[{"href":"https:\/\/www.smaf-ltd.com\/wordpress\/wp-json\/wp\/v2\/media?parent=61"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.smaf-ltd.com\/wordpress\/wp-json\/wp\/v2\/categories?post=61"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.smaf-ltd.com\/wordpress\/wp-json\/wp\/v2\/tags?post=61"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}