Calabrian gastronomy and revisited dishes Decolle Project Calabrian gastronomy and revisited dishes work made by: Fabrizio Ceraudo and Gallo Agostino

Introduction The Calabrian cuisine is built philologically around the goodness, quality and genuineness of many its raw materials, cooked in easy way and respectful of basic taste. Across typical products and raw materials are, generally, more famous of recipes, that normally change name from area to area, but reproduce the same culinary schemes, bringing few changes.

Another particularity of Calabrian gastronomy is to be basically and indoor kitchen, of campaign. On the coasts you can eat a fabulous fish but despite its fantastic sea, in Calabria, the influence of the mountain is more stronger. Calabrian people put in almost all dishes the chili pepper, regional emblem: love for spicy is profoundly ingrained, even if is often used a sweet variant, not spicy, from color more gradient.

The Sila The sila is a pleatau of southern Italy, located at the center of Calabrian region. It is famous for his great snowfalls, wolves, his greates lakes and the big variety of mushrooms

Our Task he task that has been assigned to us during this phase of project has been that one of create a menu based on the products offered from the surrounding area and on our traditional dishes. The execution is not been easy inasmuch the Calabrian territory offers two landscapes very different in short distance each other: the sea and the mountain. Seeing that we are in Santa Severina mainly mountainous we have conceived a menu of meat.

The Starter The dish more consumed in all Calabrian territory and that never fails at no time are the famous “PIPI E PATATE” or “PEPPERS AND POTATOES”. These two ingredients are between most famous in Calabria inasmuch:

Potatoes The potatoes grown on plateau of Sila are the only produced in the middle of Mediterranean, are more flavorful than those produced in all the rest of Italy and have been recognized as a PGI product ( Protected Geographical Indication).

Peppers Are grown to varieties of Calabrian pepper: IL CORNO DI CAPRA ( The goat horn) and ROGGIANESE, both of province of Cosenza. These are good dried, roast or fried. Peppers and potatoes cooked together and used to stuff a particular kind of bread, form a starter very rich. Our idea has been to present this dish in a way more refined… the result is BUNDLE OF PEPPER AND POTATOES.

Pasta dish Regarding the first dishes, Calabria does not have one official, but the most consumed remain the “CAVATELLI” with sausage sauce. This dish have a big notoriety because with ingredients of simple availability we can obtain a product with great taste. This dish is composed by:

Cavatelli They are our type of traditional pasta, prepared exclusively with hard wheat flour.

Sausage The Calabrian sausage is totally different from that of the rest of Italy because have a red color rather than brown or grey color. This coloration is given from presence of red pepper, chili pepper and a little of red wine in its mixture. Besides, the taste is more spicy with a less sensation of greasy in mouth. It comes from shoulder and from under rib of swine. Has the recognition P.D.O. (Protected Designation Origin).

Mushrooms of which the Sila is the richest area. They are found in autumn and early spring. The most common species are PORCINI, ROSITI, MAZZE DI TAMBURO, and “VAVUSI”. The revisiting made by us is composed of cavatelli with fresh sausage and tomato, served on a bed of sauce of porcini mushrooms.

Meat course Regarding the meat course we decided to use a cut of native kind of swine, the so-called “BLACK PIG” with stuffing of walnuts and chard , produced in surrounding zone.

Black pig Itis the result of various genetic mixtures of various species of swine; it is present in Calabria since the Bronze Age. From it we can obtain excellent meats, ideals for preparation of cold cuts, but also for medium cookings.

Walnuts They are produced in mountainous areas of territory, where low temperatures of winter period support growth. In our culinary tradition are used principally in production of sweets.

Chard It is cultivated in all national territory and appreciated for its sweetish flavor, low calories and for the rich presence of fibers, vitamins and minerals.

Dessert In Calabrian cuisine are present also the sweets but these ones are not consumed with a great frequency. In fact in the past, but also at our days, the typical sweets are prepared only during holiday periods and in some anniversaries. For this reason we decided to create a dessert based on some products that they did particularly success in Italy and abroad. These are oranges and liquorice. The dessert that we propose is a Bavarian orange with syrup of liquorice and chocolate chips. We start from the main ingredient: the oranges.

Oranges They are particularly widespread in Southern Italy, Calabria produces approximately a quarter of national production With a unique territory in the world, with climatic features exclusive like Calabria, we can obtain an unique fruit for its genuineness and flavor. Calabrian orange is rich of minerals and vitamins, it is the ideal for an alimentation healthy and genuine.

Liquorice LIQUORICE: On the Calabrian coast grow luxuriant liquorice plants that give roots of high quality, particularly appreciated by the confectionery industry and by consumers over the world, enough to be considered from many people the best on the planet..

Calabria holds 80% of national production concentrated in zone of Rossano, thanks at presence of secular company AMARELLI that since 1731 uses these roots from beneficial effects to produce, sweets, extracts and even liquor and beer. Is so well known that its product are also in Germany and in the USA.

We hope that you liked our presentation and will appreciate our dishes. All we want to say is: