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1 E U R O P E A N U N I O N C O M M U N I T Y I N I T I AT I V E European delicacies Catalogo dei prodotti della rete per la commercializzazione dei prodotti locali e del turismo rurale Local delicacies guide of the network for the commercialisation of local products and rural tourism Κατάλογος τοπικών προϊόντων του «ικτύου εµπορευµατοποίησης τοπικών προϊόντων και αγροτουρισµού» Catálogo de productos de la Red para la comercialización de los productos locales y del turismo rural Catálogo de produtos da rede de cooperação transnacional para a comercialização de produtos locais e de turismo rural Catalogue des produits du réseau de commercialisation des produits locaux et du tourisme rural

2 Questo catalogo è realizzato nell ambito dell iniziativa comunitaria LEADER+, la quale si propone di sostenere lo sviluppo locale attraverso la valorizzazione delle proprie risorse, tra queste i prodotti locali di eccellenza, la gastronomia e le tradizioni ad essi collegati. Nell ambito della cooperazione transnazionale prevista dal LEADER+ diversi territori locali appartenenti a Paesi dell Unione Europea (Italia, Cipro, Grecia, Spagna, Portogallo e Francia), ai quali si sono aggiunti altri Paesi quali la Repubblica Ceca, Romania e Bulgaria, hanno elaborato e attuato un progetto denominato rete per la commercializzazione dei prodotti locali e del turismo rurale. Questa pubblicazione, dedicata ai prodotti di qualità è una delle molteplici attività previste dal progetto di cooperazione transnazionale. Essa ha lo scopo di far conoscere al grande pubblico risorse capaci di valorizzare ulteriormente i sistemi economici locali al fine di sostenere l offerta turistica dei territori rurali. I prodotti selezionati per questa pubblicazione sono da ritenersi soltanto una parte dell ampia gamma di cui dispongono i territori di riferimento e costituiscono insieme alle bellezze ambientali e paesaggistiche aree territoriali dove vivere vacanze per scoprire anche tradizioni e cultura locale. I territori di riferimento con le loro spiagge, il patrimonio archeologico e i beni culturali rappresentano una meta turistica che oltre allo svago consente la scoperta di molte cose per molti aspetti non conosciute ma da conoscere come arricchimento della cultura individuale e collettiva. Il Coordinamento della Rete di Cooperazione Transnazionale per la Commercializzazione dei Prodotti Locali e del Turismo Rurale

3 This guide is produced within the framework of LEADER+, a Community Initiative supporting local development. LEADER+ establishes the enhancement of local resources such as local products, gastronomy and cultural heritage. Some European Member States within the LEADER+ transnational coop, Italy, Cyprus, Greece, Spain, Portugal and France, have developed and implemented the network for the commercialization of local products and rural tourism project. New entry States such as Romania, Bulgaria and Hungary later joined the project as well. This local products guide is just one activity, envisioned by the transnational cooperation project. The purpose is to inform the great public on how local resources could improve local systems and support tourism in rural areas. This guide is a detailed description of just some products you ll find in the areas involved in the project. Local products, beauty of nature and landscapes offer a special holiday to learn more about traditional culture and gastronomy. The guide provides an excellent description of the territories: coastline, archaeological and cultural heritage represent an excellent goal for tourists interested in discovery thus enriching global culture and individual identity. The Co-ordination of the Transnational Cooperation Network for the Commercialisation of Local Products and Rural Tourism

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5 Italia Italy

6 Vibo Valentia momenti di gola a bit of gluttony here and there Prodotti locali del Vibonese. Il sapore della Calabria dovunque tu sia Incastonata tra i monti delle Serre ed il mar Tirreno, la provincia di Vibo Valentia, è un vero scrigno naturale, leader indiscusso del turismo calabrese. Ad attrarre i turisti, non sono solo le bianche spiagge ed il limpido mare, ma la nostra gente, semplice ed ospitale, le nostre tradizioni, ricche di storia e cultura, la nostra cucina, genuina ed abbondante. Local products. Taste Calabria s flavour wherever you are Located between the Serre s highlands and the Tyrrhenian Sea, Vibo Valentia is a natural enchanting place. It is Calabria s most attractive place for summer tourism. 6

7 La quantità e la varietà dei prodotti tipici di questa terra si trasforma in un ricco menù di piatti locali in grado di soddisfare anche gli appetiti più esigenti. La gastronomia locale, fatta di prelibatezze del territorio, non trascura alcuna portata, a partire dai primi piatti: paste locali come fileja vibonesi, condite da sughi a base di nduja di Spilinga e ricoperte da una grattugia di prezioso pecorino del Poro ; sino a giungere ai dessert: il tartufo di Pizzo, gelato sopraffino con un cuore di cioccolato, o mostaccioli di Soriano, magari accompagnati ai nostri amari locali. In mezzo, le fritture di paranza o le grigliate di pesce offerte dai ristoranti sul mare, ed ancora, gli assortimenti di carne locale e verdure freschissime condite con leggerissimo olio d oliva extra vergine ed accompagnate da cipolla rossa di Tropea o porcini serresi. These attractions as well as the informality and hospitality of the surrounding community blend in with the history, tradition and local events. This is where one can taste traditional dishes and typical products daily. These attractions draw in tourists visiting the area. Here you ll find savour traditional recipes specially prepared for you. Our unique gastronomic delicacies do not leave aside any courses: you ll taste first courses such as fileja (hand made pasta) dressed with nduja from Spilinga and Poro sheep cheese ; dessert: tartufo from Pizzo an excellent ice-cream with the finest chocolate inside. Restaurants located on the beach offer fried or mixed fish grill, and these are the places where one can also taste locally crafted meat and fresh genuine vegetables dressed with extra virgin olive oil together with Red onion from Tropea or porcini mushrooms from the Serre highlands. 7

8 Nduja di Spilinga Nduja from Spilinga just trust us! diffidate dalle imitazioni Conosciuta oramai in quasi tutto il mondo, la nduja di Spilinga è uno dei prodotti più caratteristici e sorprendenti del territorio Vibonese, infatti, pur collocato nella categoria dei salumi, la nduja ha un cuore spalmabile ed un sapore amabilmente piccante. Per eccellenza il paese di produzione è Spilinga, da cui il prodotto prende la denominazione, ma nella trasformazione si associano attualmente anche gli altri centri rurali limitrofi appartenenti all altopiano del Poro. Sebbene i maestri artigiani della nduia di Spilinga custodiscano gelosamente la ricetta, il prodotto si ottiene dalla miscela di carni suine (lardo, pancetta, guanciale), dosate e lavorate da mani esperte, con l aggiunta di sale ed abbondanti dosi di peperoncino rosso locale (dolce e piccante). Segue una fase di lenta affumicatura mediante la combustione di essenze profumate, e quindi, la stagionatura in ambienti freschi ed asciutti. Nasce così un prodotto di sapore e profumo tipicamente dolce e piccante, spalmabile sul pane caldo o sulle bruschette appena uscite dal forno; eccellente condimento di primi piatti della gastronomia locale, uno per tutti Fileja nduja e pecorino del Poro. Per chi ama questo prodotto, è da non perdere la consueta sagra della nduja che si tiene ad agosto di ogni anno nel comune di Spilinga e dove la degustazione di questo prodotto viene accompagnata da ottimo vino locale, canti e balli popolari. Nduja from Spilinga is locally produced and famous all over the world. It is one of the most characteristic and surprisingly delicious product of the whole Vibonese s area. Though deriving from cold cuts, it tastes sweet and peppery. Spread it on a slice of bread! The production village is Spilinga from which the appellation derives, some other neighbour rural villages in the Poro s tableland transform the product as well. Here the handcrafts hedge in jealously the typical recipe. Anyway you should know that nduja is a mix of pork meat (fat, bacon and pork cheek) weighted out and worked by experienced hands, adding salt and pulverized red chilli pepper that is generally hot and produced in Spilinga. It is smoked and hanged at room cool and dry temperature till consistent seasoning levels. Come here and we ll offer a unique gastronomic delicacy! It adds a sweet and peppery hick on a slice of hot bread or on a baked bruschetta; our typical courses are dressed with Nduja from Spilinga. Just taste Fileja with Nduja and Pecorino sheep cheese! Why not joining the familiar Sagra della Nduja in Spilinga, the most important nduja festival celebrated every year in August! Here you ll eat nduja and have a goody goody local wine whilst folk groups dance and sing popular songs. 8

9 L Artigiano della Nduja Via Aldo Moro, Spilinga Vibo Valentia Italy telefono web The Artigiano della Nduja was established in 2002 by Luigi Caccamo, a big name in this field nowadays. Luigi thinks that family run farm is essential to keep on the originality and genuinity of the product. The dream has becoming true and he has a new vision and a new mission to lead the farm: originality makes it inique. L arte del sapore piccante L Artigiano della Nduja è il frutto di un progetto intrapreso nell anno Si tratta di un azienda artigianale che ha coinvolto Luigi Caccamo, divenuto oramai una personalità nel campo della produzione di questo insaccato. Per Luigi la familiarità aziendale è una condizione essenziale per garantire l originalità e la genuinità del prodotto. Da questo sogno, ormai in parte concretizzato, sono scaturite una vision e una mission che forniscono all azienda quel pizzico di originalità che la rende unica nel suo genere. 9

10 Il Pecorino di Monte Poro Pecorino cheese Tra antiche leggende e sapori da ritrovare La leggenda vuole che il pecorino del Poro trovi le proprie origini al tempo dei greci, in un piccolo insediamento chiamato Zaccanos (letteralmente, recinto o ricovero delle pecore), oggi divenuto Zaccanopoli. Si racconta ancora che nel corso del tempo i pastori abbiano colonizzato il resto dell altopiano del Poro, oggi teatro della produzione di questo inconfondibile formaggio. I fattori che contribuiscono a rendere unico questo prodotto, sono da ricercare nel libero pascolo degli ovini, alimentati in prati polifiti di alta quota, e nei tradizionali metodi di lavorazione del latte e di stagionatura del prodotto. Non appena stagionato (6-8 mesi), il pecorino del Poro, si presenta con forme cilindriche di peso variabile tra i 900 grammi e 3 kg. La crosta, sottile e di colore giallastro nel formaggio fresco, diviene dura e di color rosso mattone nelle forme stagionate. 10 La consistenza della pasta, che nel pecorino fresco è tenera, ed elastica, invece è dura e resistente nel pecorino stagionato, tanto che al taglio si sfalda in caratteristiche scaglie. Anche il sapore, dolce con retrogusto leggermente acidulo, del pecorino fresco, si trasforma in un gusto sapido e leggermente piccante nelle forme stagionate. Le eccezionali caratteristiche di questo prodotto ne hanno permesso l introduzione e la registrazione nei presidi di Slow Food. In cucina, si presenta come il principe delle tavola o capace di esaltare ogni primo piatto con un gusto forte e deciso, capace di valorizzare ogni antipasto quando viene consumato fresco. A volte rappresenta la portata di fine pasto. Servito in scaglie o cubetti lascia in bocca il sapore di un antica tradizione. Legend and flavour The legend tells of art of Pecorino cheesemaking originated during the Greek period in a small villang called Zaccanos (literal meaning: sheep corral) and today called Zaccanopoli. Later on the shepherds colonised the other area of the Poro, a tableland where since then Pecorino has been producing. This is a unique delicacy product since sheep are nourished by polyfit grass-in-the-pasture in top grazing lands.today s artisan cheesemakers continue this ancient craft and some continue the innovation as well. The wheel cheese are aged for 6-8 months and weight between 900 grams and 3 kilograms. Our fresh pecorino cheese has a thin and yellowish colour rind whereas the aged rind cheese is hard and reddish-brick. The paste of the fresh cheese is yielding, soft and elastic whereas the ripened one is so hard that you can shave it. Green cheese has a sweet flavour and a sour aftertaste whereas the aged wheels are salty and spicy.thanks to its excellent characteristics it is presided over by Slow-Food. It s the prince of the table, grating cheese adds a very pleasing personality to pasta is fresh and creamy for the horse d euvre. Sometimes it is used as dessert, shaved or blocked up in small cubes for a different visual effect and mouthfeel.

11 La Cipolla Rossa di Tropea Calabria Red Onion from Tropea Calabria Mille imitazioni, un solo originale Conosciuta oramai in tutto il mondo, la cipolla Rossa di Tropea da poco ha ottenuto il riconoscimento di prodotto ad Indicazione Geografica Protetta (I.G.P.), ottenuto proprio per le spiccate caratteristiche organolettiche ed il forte legame al territorio. La bontà della cipolla rossa può essere gustata fresca, con l inconfondibile sapore dolce e tenero ed un caratteristico colore che dal bianco vira sino al rosso violaceo. Se invece si predilige un sapore più forte, allora si può scegliere la rossa di Tropea, da serbo, dolce e croccante dall inconfondibile colore che dal bianco varia al rosso-violaceo. Per gli intenditori il cipollotto offre un sapore delicato e tenero, dolcissimo nelle insalate ed ottimo nelle frittate. Nella Provincia di Vibo Valentia, la Cipolla Rossa di Tropea, viene coltivata praticamente in tutto il territorio della costa tirrenica partendo da Nicotera sino a giungere a Pizzo Calabro. In estate, poi, i negozietti della costa si colorano di trecce colorate che adornano ed abbelliscono le viuzze dei centri costieri: uno spettacolo da vedere ed assaggiare! Just taste the original one! The E.U. has stated the Protected designation of origin mark for the Red Onion from Tropea either for the special organoleptic characteristics or for the strong linkage to the area. Nowadays it is well-known all over the world! The fresh red onion has a strong and sweet aroma, the inner part is juicy and white whilst the outer part is red and sometimes purple-red coloured. If you like a stronger flavour you could taste the stored red onion, sweet and crunchy, white and multi-facet purple-red coloured. Experts say that the allium cepa (spring onions) have a delicate and tender savour; have a salad! It s lightly fragranced sweetly flavoured and the omelette is the best you ve ever had. The red onion from Tropea grows in the Tyrrhenian coastline, stretching between Nicotera and Pizzo Calabro. In summer time the specialty shops are nicely dyed with onions plaits decorating the alleys here and there: what a breathtaking place! What an exceptional flavour! 11

12 Mustaccioli di Soriano Calabro Mustaccioli from Soriano Calabro Secoli di storia e di tradizioni in un biscotto dolce come il miele Mostaccioli from Soriano Calabro are hard cookies made from flour, water and honey (and cooked must, somewhere) prepared by expert artisans called mastazzolari from Soriano, a small village in the Province of Vibo Valentia.The dough is formed into many shapes that are decorated as well.the honey (millefiori, acacia and chestnut) is produced in Soriano, some other neighbour villages are involved in this production as well, such as: Piscopio, Maierato and Vazzano. These honey cookies in dialect said pupazzo are shaped and hand-decorated; sometimes the burnt honey cookies are dark-brown coloured. The different shapes of Mustazzola or mastazzola were considered a symbol in Calabria s rural areas; the heartshaped mustazzolo with some red stripes represented love and was used as present for engagement or wedding occasions; horse, fish, goat and cock symbolized the love for rural society and for the beauty of nature, and the Saintsshaped ones represented the relationship with the Church. Fatti dalle sapienti mani degli artigiani mastazzolari, di Soriano Calabro, piccolo centro della provincia di Vibo Valentia, i mostaccioli di Soriano Calabro sono particolari biscotti duri ottenuti semplicemente dall impasto di farina acqua e miele (ed in alcune particolari versioni, anche di mosto caldo), aventi forme svariatissime e decorati in modo colorato e vivace. Il miele utilizzato è prevalentemente, quello locale, prodotto degli apicoltori sorianesi, o proveniente dalle zone di Piscopio, Maierato e Vazzano, del tipo: millefiori, acacia, e castagno. Ogni biscotto, chiamato in gergo pupazzo, viene modellato e decorato a mano, con cura e dedizione, seguendo procedimenti tradizionali tanto che in alcuni pupazzi il colore bruno si ottiene mediante la bruciatura del miele. I mastazzola o mustazzoli sono dolci antichissimi con forme antropomorfe a cui un tempo, nei centri rurali calabresi, si attribuivano significati ben precisi, cosi il cuore, decorato con strisce di stagnola rossa, simboleggiava l amore e si regalava in occasione di fidanzamenti o matrimoni, il cavallo, il pesce, la capra, il gallo, simboleggiavano il forte legame della società rurale con la natura, i santi indicavano il legame con la chiesa. Mustaccioli di Soriano, non solo da mangiare. 12

13 Dolciaria Monardo Sas Via I Maggio Soriano Calabro (Vibo Valentia) Calabria Italy telefono fax web stabilimento Loc. Carromonaco Soriano Calabro (Vibo Valentia) La nostra azienda La dolciaria Monardo è un azienda leader nel settore dei prodotti dolciari tradizionali, quali i mostaccioli, il mandorlato, i martelletti e tanti altri dolci. L azienda, grazie alla pluriennale esperienza è in grado di soddisfare qualsiasi ordine in tutta Europa. Oltre, ai prodotti tradizionali, Monardo produce un vasto assortimento di biscotti e dolci a base di cioccolato. Our firm Monardo s production is primarly based on traditional sweet delicacies, such as mostaccioli (hard honey biscuits), mandorlato (almonds honey sweets), martelletti (biscuits as hard as hammer) and many other specialities. The firm can satisfy the demand in Europe since its multi-year experience. Monardo s production offers also a great range of chocolate biscuits. 13

14 Il miele delle colline vibonesi Honey hills in Vibo Valentia Presente da sempre, come attività complementare alle attività agricole tradizionali, l allevamento delle api e la produzione di Miele sono divenuti, oggi, una importante realtà locale, tanto da annoverare aziende artigianali leader in campo regionale e nazionale. La produzione di miele all interno del territorio vibonese, trova i suoi punti di forza nella presenza di allevatori e trasformatori di grande esperienza e di un incontaminato territorio ricco di diverse specie vegetali. Ottima è la produzione di Miele Millefiori, di Acacia e di Zagara; ma anche di Castagno, grazie ai castagneti delle Serre Vibonesi. Tra i centri in cui la produzione del miele è più sviluppata si vogliono ricordare: Joppolo, Maierato, Soriano Calabro e Piscopio. Questi ultimi centri, godono, inoltre, della vicinanza con la valle del Mesima, ricca di acacie, agrumi e di estensioni erbacee. All along bee breeding and honey production have been complementary to agriculture till being a superbly new local resource. At regional and national level, honey farms are of prime importance. Experienced bee farmers, unpolluted scenery and an elevated floral vegetation diversity make outstanding the vibonese honey production. Honey produced comes essentially from the pollen and nectar of existent plants; it embraces: Millefiori honey, acacia and orange blossom honey, chestnut honey since the Serre highland are covered by chestnut trees. Honey is mainly produced in some small villages such as: Joppolo, Maierato, Soriano Calabro and Piscopio.The latter two are located in the Mesima valley covered with greenery, acacia and citrus trees. 14

15 Fiorillo Srl Via Com.le Giampiero Piscopio Vibo Valentia Italy telefono fax web Dal sole della Calabria, Fiorillo Srl produce da oltre 50 anni miele e prodotti apistici. Il nostro impianto apistico costituito da oltre arnie, viene spostato dagli agrumeti della piana di Gioia Tauro per la raccolta dell arancio, alle valli naturalistiche del fiume Mesima per il millefiori e l acacia, fino alle montagne incontaminate della Sila per il castagno, per poi concludere il raccolto dell eucalipto a ridosso delle spiagge della costa jonica calabrese. For over 50 years, Fiorillo Srl has been producing honey and bee products in Calabria. The movable beehives boxes are made up of 1,500 honeycomb cells. The honey produced comes essentially from the pollen and nectar of existent plants: orange trees in Gioia Tauro s land, acacia and multifloral in the Mesima s valley, chestnuts trees in the the Sila virgin mountains and Eucalyptus growing behind the Ionian coastline. 15

16 Porcini, ovoli e altri funghi delle Serre vibonesi Mushrooms porcini, ovules and other Serre s Di qualità eccellente, che non teme confronti e non ha rivali, nelle Serre si raccolgono diverse varietà di funghi; dal superdotato Porcino, re dei funghi, all Ovolo buono o Amanita Cesarea che è uno dei più saporiti funghi mangerecci, e poi ancora, gallinacci, prataioli, chiodini mazze di tamburo. I funghi locali sono presenti in tutti i piatti tipici delle serre vibonesi, preparati in cucina in vari modi: fritti, in umido, arrostiti, sono tutti appetitosi con un sapore inconfondibile che si coniuga molto bene con gli altri piatti forti come la carne di maiale o la selvaggina delle serre. In padella, affettati, infarinati e fritti, tirati su dall olio bollente dorati e croccanti; oppure cotti in tortiera con le patate a tocchetti e pezzettini di peperoni verdi sotto uno straticello di pangrattato ed una manciatina di prezzemolo. I funghi Serresi sono molto ricercati sia freschi che secchi o conservati sott olio. Oggi, anche coloro che non vivono sulle Serre vibonesi possono gustare i funghi raccolti su queste montagne, grazie a diversi piccoli laboratori che confezionano queste bontà portandole sulle tavole di tutto il mondo. Mushrooms picked up in the Serre s highlands are excellent and no contender comes close to them. This is the place where you could find the king of mushrooms, Porcino and some other species such as ovules or amanita mushroom which is one of the most aromatic; edible mushrooms, gallinacci, prataioli, nails and drum mushrooms could be sought here as well. Mushrooms dress Serre Vibonesi traditional dishes. You can taste them baked, fried, etc.; they are tempting and unique! Savour pork meat or game dressed with mushrooms! A perfect combination of strong and sweet flavours! You can prepare: baked mushrooms with potatoes, green pepperoni, a layer of breadcrumbs and a handful of parsley; crunchy fried mushrooms after been sliced and floured. The Serre s mushrooms are muchsought either fresh or dried or in olive oil. Nowadays everybody can taste these special mushrooms growing at the base of a the Serre s trees; mushrooms are well packed in many workshops and are commercialised all over the world. 16

17 Prodotti tipici e tradizionali del vibonese in pillole Traditional typical products in a nutshell Olive oil is one of the strongest points in the Vibonese s rural economy: here you ll find a great variety of olives oil such as: ottobratico, cecerello, miseo. Do not forget to taste extra virgin olive oil obtained by the cold pressing of ottobratica into monovarietal; it is superb! Olio d oliva delle Colline Vibonesi Prodotto di primaria importanza per l economia rurale del vibonese, l olio d oliva di questa provincia viene ottenuto dalla spremitura delle olive di varietà ed ecotipi locali: tombarello, cecerello, miseo, da non perdere l extra vergine ottenuto da spremitura a freddo di ottobratica, in monovarietale quasi introvabile e dal gusto unico. Tartufo from Pizzo This is an exceptional ice-cream prepared by expert artisans from Pizzo Calabro. A savouring ice-cream with the finest chocolate inside and pulverised by cocoa. Why not tasting the white tartufo too? Tartufo di Pizzo Squisito gelato fatto dai maestri gelatieri di Pizzo Calabro, ricoperto di un sottile strato di cacao e con un cuore di cioccolato fuso, tutto da gustare. Assaggialo anche nella versione bianco! Fileja vibonesi It is hand-made pasta, prepared with the following ingredients: hard flour, salt and water; it is rolled by a small stick thus remaining porous and perfect dressed with tomato sauce. The best way to taste fileja is with nduja and grating pecorino cheese. Our outstanding everyday dish. Fileja vibonesi Pasta fresca preparata in casa, ottenuta dal semplice impasto di farina di grano duro, sale ed acqua, filata a mano con un bastoncino che lascia l interno della pasta poroso e pronto a trattenere il sugo. Con un il sugo a base di nduja e ricoperti da un velo di pecorino del Poro il non plus ultra della nostra cucina. 17

18 Monte Poro Serre Vibonesi Costa degli Dei Come raggiungerci In aereo Aeroporto di Lamezia Terme, proseguire in autostrada (A3) Salerno-Reggio Calabria (direzione Sud) per Vibo Valentia con uscita a: Sant Onofrio, se vogliamo andare a Vibo Valentia, e continuare sulla strada statale per Tropea o per Pizzo Calabro, se si vuole andare nella zone di mare; Serre, se si vuole raggiungere il parco delle Serre o la valle del Mesima. In treno Stazioni di Vibo, Pizzo, Tropea, Briatico. In auto Autostrada (A3), Salerno-Reggio Calabria, con uscita a: Sant Onofrio, se vogliamo andare sul Poro o sulla costa: quindi strada statale per Tropea; Serre, se si vuole raggiungere il parco delle Serre o la valle del Mesima. How to get here By plane Lamezia Terme Airport, A3 Salerno-Reggio Calabria motorway to Vibo Valentia and exit for: Sant Onofrio, to go to Vibo Valentia and get the main road to Tropea or Pizzo to reach the coastline; Serre, to go to the Serre s natural Park or to the Mesima valley. By train Vibo Pizzo,Tropea or Briatico rail stations. By car A3 Salerno Reggio Calabria motorway, exit for: Sant Onofrio, to go to Vibo Valentia and get the main road to Tropea or Pizzo to reach the coastline; Serre, to go to the Serre natural Park or to the Mesima valley. 18

19 Per saperne di più sui nostri prodotti e sul nostro territorio Turismo rurale, prodotti tipici ed enogastronomia Rural tourism, local products and gastronomy Strada dei Sapori del Poro Viale Affaccio IV Traversa, 5 Vibo Valentia tel web Consorzio di Tutela della I.G.P. Cipolla Rossa di Tropea Calabria Largo Ruffa snc Tropea (Vibo Valentia) Consorzio Nduja di Spilinga Piazza Italia Spilinga Vibo Valentia Ente Parco Regionale delle Serre Corso Umberto I, Serra San Bruno tel fax A presto! Goodbye! CO.G.A.L. M O N T E P O RO S E R R E V I B O N E S I A G E N Z I A P E R L O S V I L U P P O L O C A L E Viale Affaccio IV Traversa n Vibo Valentia tel fax web e.mail 19

20 Gal Valle Il GAL, il territorio le risorse Il Gruppo d Azione Locale (G.A.L.) Valle del Crati è un agenzia di sviluppo che lavora da più di dieci anni nell area calabrese delle valli dei fiumi Crati ed Esaro. La coltivazione di prodotti agricoli tipici e la loro lavorazione è un settore caratterizzante da sempre l area del Gal, il quale ha scelto la valorizzazione delle produzioni tipiche locali come tema centrale della propria progettualità. Motivo ispiratore è la consapevolezza di quanto sia importante la tutela della tradizione enogastronomica, un impegno che ha come conseguenza non solo un importante trampolino di lancio per il turismo, ma anche una capillare opera di salvaguardia del territorio e un contributo indispensabile all economia. The LAG, the territory, the resources The Crati Valley Local Action Group (L.A.G.) is a development agency working for more than ten years in the Calabrian area of the valleys of the rivers Crati and Esaro. The cultivation of typical local farm products and their processing has always been a characterizing sector of the Lag area, which has chosen the valorization of typical local products as the central theme of its own planning. del dei Crati 20

21 Nelle schede riservate alle aziende e proposte nelle pagine di questo catalogo, il G.A.L. ha stabilito di inserire soltanto le forme associate di produttori in ragione del numero elevato di aziende di qualità presenti sul territorio e dell impossibilità di proporle tutte. Sul nostro sito consultabile in italiano ed in inglese e che vi invitiamo a visitare, troverete la descrizione di tutte le aziende beneficiarie del G.A.L. e dei loro prodotti. Sul sito destinato alla valorizzazione turistica dell area, potrete trovare un catalogo fotografico del nostro territorio, gli itinerari proposti per i visitatori, un catalogo delle aziende agrituristiche. The inspiring motive is the awareness of how important is the protection of the wine and food tradition, a commitment with the consequence not only of being an important launching pad for the tourism, but also a capillary work of safeguarding the territory and an indispensable contribution to the economy. In the specifications reserved to the companies and proposed in the pages of this catalogue, the L.A.G. established the insertion only of forms associated with producers, owing to the high number of quality companies present on the territory and to the impossibility of proposing them all. On our site consultable in Italian and in English and which we invite you to visit, you will find the description of all the companies who are beneficiaries of the L.A.G. and of their products. On the site destined to the touristic valorization of the area, you can find a photographic catalogue of our territory, the itineraries proposed to visitors and a catalogue of the farm holiday centres. G.A.L. VA L L E D E L C R A T I A G E N Z I A P E R L O S V I L U P P O L O C A L E Viale Magna Grecia, Torano Castello (Cosenza) tel fax web 21

22 22 I nostri prodotti

23 Our products 23

24 Cibo, ambiente e tradizioni Food, environment and traditions Ricchezza della valle del Crati Se la cucina tradizionale di un paese è ricca, fantasiosa, raffinata, certamente in quel paese la natura è sempre stata generosa ed un antica civiltà vi ha abitato. Perché la gastronomia nasce da un mondo fatto di stagioni e di sapori, ma anche di tradizioni, di riti, di simboli, di creatività, e la cultura alimenta la gastronomia proprio come la terra. Una pietanza o un prodotto tradizionali hanno dunque il privilegio di conservare insieme ai profumi ed ai sapori del passato, anche il ricordo di storie antiche. Una viva, ricca ed importante tradizione agricola ed agroalimentare è presente nell area del G.A.L.Valle del Crati. The wealth of the Crati valley If the traditional cookery of a country, is rich, creative and refined, certainly in that country nature has always been generous and an ancient civilization will have lived there. Since the gastronomy emerges from a world made of seasons and flavours, but also of traditions, rites, symbols and creativity, the culture nourishes the gastronomy just like the land. A traditional dish or product therefore has the privilege of conserving, together with the aromas and flavours of the past, also the memory of ancient tales. A live, rich and important farming and food processing tradition is present in the area of the L.A.G. Crati Valley. The thirty municipalities that make it up, all of ancient origin, have a rich heritage of wine and food farm products, witnessed by the recipes, the forms, the flavours, aromas, and the tales and gestures that accompany them. 24

25 I trenta comuni che la compongono, tutti di origine antica, hanno un ricco patrimonio di prodotti agricoli ed enogastronomici, testimoniato dalle ricette, dalle forme, dai sapori, dai profumi, e dalle storie e la gestualità che li accompagnano. Le valli dei fiumi Crati ed Esaro, che costituiscono la parte centrale dell area Leader, sono contenute da rilievi, prima collinari e poi montuosi, che si innalzano rapidamente dalle zone pianeggianti, raggiungendo in pochi chilometri quote elevate. Le forti variazioni altimetriche, causano varietà nel microclima, nella vegetazione, nei prodotti della terra, sia coltivati che di origine spontanea. The valleys of the rivers Crati and Esaro, which constitute the central part of the Leader area, are contained by heights, first hilly and then mountainous, rising rapidly from the plains, in a few kilometres reaching very high levels. The marked altimetric variations, cause variety in the microclimate, the vegetation, the products of the land, both those cultivated and of spontaneous origin. The territory therefore offers a surprising differentiation in the food processing products, which fall within the country tradition of the Mediterranean. Some of them are especially rare and prized, others are part of a shared culture in southern Italy, all however relate an ancient past and the richness of a still live tradition. 25

26 Il territorio offre dunque una sorprendente differenziazione nei prodotti agroalimentari, che rientrano nella tradizione contadina del Mediterraneo. Alcuni di essi sono particolarmente rari e preziosi, altri fanno parte di una cultura condivisa nel meridione, tutti però raccontano un passato antico e la ricchezza di una tradizione ancora viva. Usufruiscono di normativa di tutela europea l olio, di qualità eccellente (DOP), ed il vino (DOC e IGT), mentre per i fichi locali della pregiata varietà dottato, spesso essiccati e lavorati secondo le numerose ricette tradizionali, divenuti un Presidio Slow Food nel 2002, è in itinere il riconoscimento della DOP. Salumi, formaggi, soprattutto pecorino fresco, miele, prodotti da forno, ortaggi freschi e conservati sotto olio, olive, castagne, frutti del sottobosco, erbe aromatiche, liquori alle erbe e agrumi completano il paniere delle tipicità dell area. La maggior parte delle aziende agricole sono di piccole dimensioni, trasformano e lavorano i loro prodotti seguendo le ricette e le modalità tradizionali. They have the European protection for the olive oil, of excellent quality (DOP), and the wine (DOC and IGT), while the local figs of the prized dottato variety, often dried and processed according to traditional methods, became a Slow Food Presidium in 2002, is in itinere for DOP recognition. Pressed pork meats, cheeses, above all fresh pecorino, honey, bakery products, vegetables, fresh and conserved in oil, olives, chestnuts, woodland fruits, aromatic herbs, liqueurs from herbs and citric fruits complete the basket of the area s typical local produce. The majority of the farming companies are small, they process and work their products following traditional recipes and methods.there are also some companies whose occupation is only processing the local products and that offer the market a wide range of specialities, above all vegetables conserved in oil, olives, chilli pepper and tomato sauce used to dress pasta or to flavour the dishes during cooking. 26

27 Esistono poi alcune aziende che si occupano della sola lavorazione dei prodotti locali e che offrono al mercato una vasta gamma di specialità, soprattutto ortaggi conservati sotto olio, olive, peperoncino e salsa di pomodoro usata per condire la pasta o per insaporire le pietanze durante la cottura. Le numerose specialità enogastronomiche si possono degustare nei piccoli ristoranti del territorio, nelle aziende agrituristiche, immerse nel verde delle colline o nascoste nelle macchie del bosco, che hanno sviluppato una forte cultura dell accoglienza, tipica dei popoli mediterranei, sempre apprezzata dai visitatori. I piaceri della buona tavola ed il desiderio di tranquillità si coniugano armoniosamente all interno di strutture accoglienti, in grado di soddisfare le curiosità culinarie di un pubblico sempre più attento ed esigente. Le ampie superfici di grande valore ambientale delle quali il territorio è ricco si trovano quasi sempre nelle aree di montagna e di alta collina: siti di interesse comunitario, riserve biogenetiche, la catena costiera, area in attesa della costituzione di un parco, che offre boschi maestosi con alberi giganti, veri e propri monumenti della natura. A pochi chilometri dall area Leader si trovano i due parchi naturali della Sila e del Pollino, mete turistiche ormai rinomate. The many wine and food specialities can be tasted in the small restaurants of the territory, in the farm holiday centres, set in the greenery of the hills or hidden behind the woodland undergrowth, which have developed a healthy culture of welcoming their guests, typical of Mediterranean peoples and always appreciated by visitors. The pleasures of a good table and the desire for peace and quiet blend harmoniously in the accommodation structures, able to satisfy the culinary curiosity of an ever more attentive and demanding public. 27

28 I centri storici, tutti di origine antica, conservano l impianto urbanistico originario ed un patrimonio monumentale che testimonia la storia secolare del territorio: strutture di origine bizantina, torri difensive e cripte del periodo normanno, architetture cistercensi, rinascimentali, barocche, settecentesche. La presenza di alcune comunità albanesi, insediatesi da secoli nel territorio, che hanno conservato lingua e tradizioni del paese d origine, diversifica ed arricchisce il paesaggio storico ed il patrimonio della cultura locale e dell artigianato di tradizione. Nella Valle del Crati si alleva da secoli una razza equina selezionata, che ha ottenuto diversi riconoscimenti nazionali e che consente ai visitatori di assistere a prestigiose competizioni sportive o di effettuare divertenti passeggiate a cavallo. The large area of great environmental value endowed to the territory is found almost wholly in the mountain and hill areas: sites of community interest, biogenetic reserves, the coastal chain, an area awaiting the setting up of a nature park, which offers majestic woods with gigantic trees, real and proper monuments of nature. A few kilometres from the Leader area there are the two nature parks of the Sila and Pollino massifs, now renowned tourist destinations. The historic centres, all of ancient origin, conserve their original layout and a monumental heritage testifying to a centuries-old history of the territory: Byzantine buildings, Norman defensive towers and crypts, Cistercian, Renaissance, Baroque and eighteenth-century architecture the presence of some Albanian communities, settled in the area for centuries, which have preserved the language and traditions of the their country of origin, diversifies and enriches the historical landscape and heritage of the local culture and traditional craftsmanship. In the Crati Valley for centuries there has been the breeding of a selected race of horse, which has obtained various national awards. This allows visitors to attend prestigious sports competitions or undertake enjoyable horse rides in the countryside. 28

29 A.R.A.C. Soc. Coop.Agr. O.P. Via Baullo, Montalto Uffugo(Cosenza) Calabria Italy telefono fax web ARAC nasce come cooperativa agricola nel Attualmente la cooperativa associa 221 aziende su tutto il territorio regionale. La commercializzazione avviene con il marchio collettivo Dulcizia. La vicinanza fra coste e montagna determina in Calabria una ricchezza botanica in grado di offrire un elevata disponibilità di pascoli apistici, le cui fioriture scalari garantiscono buone produzioni di miele per gran parte dell anno. Le nostre aziende sono situate in ambienti incontaminati dove le api possono suggere il nettare da fioriture scalari del castagno, della sulla e dei prati di millefiori. Ma grazie al nomadismo ci si sposta di pochi chilometri raggiungendo le zone di costa per produrre un pregiato miele di agrumi e di eucalipto (estivo ed autunnale). Le caratteristiche dei mieli prodotti: il Miele di Arancio di colore bianco, traslucido, ricorda i fiori di arancio; il Miele di Castagno con colore ambra scuro e dal sapore caratteristico; il Miele di Eucalipto dal colore ambra chiaro, di odore intenso; il Miele di Sulla con colore bianco ed odore tenue; il Miele Millefiori è la risultante di un insieme di nettari. ARAC emerged as a farming cooperative in At present the cooperative associates 221 companies in the whole regional territory. Marketing is carried out with the collective label Dulcizia. In Calabria the proximity of the coast to the mountain determines a botanical richness able to offer a wealth of pastureland to the bees: the phased flowering guarantees good honey production for most of the year. Our companies are situated in unpolluted surroundings where the bees can gather the nectar from the phased blossoming of the chestnut, the clover and the meadows of a thousand flowers. But thanks to their nomadic behaviour, it is a matter of moving just a few kilometres to reach the coastal area to produce a prized honey from citrus fruits or eucalyptus (summer and autumnal). The characteristics of the honeys produced: Orange Blossom Honey of white colour, translucent, it recalls the orange blossom; Chestnut Honey is dark amber colour and a characteristic flavour; the Eucalyptus Honey is a clear amber colour, with an intense aroma; Clover Honey is a whitish colour, and with a tenuous aroma; the Millefiori Honey is the result of a blend of nectars. le aziende T H E C O M P A N I E S APICOLTURA TERRANOVESE DI ROMEO E FAELLACE Via S. Francesco Terranova da S (Cosenza) BARILLARO FRANCO C.da Rinacchio Fagnano Castello (Cosenza) BARILLARO ORLANDO C.da Rinacchio Fagnano Castello (Cosenza) CARUSO MARCELLO Loc. Sant Angelo Fagnano Castello (Cosenza) CESARIO ANGELA C.da Stio Rose (Cosenza) FILIPPO GABRIELE Via S. Giovanni San Benedetto Ull. (Cosenza) FURFARO SALVATORE Corso Italia Rose (Cosenza) GARRAFA FRANCESCO C.da Coretto Montalto Uffugo (Cosenza) GIUMBO PICCOLA SOC. COOPERATIVA Via Veneto, Bisignano (Cosenza) LAVORATO NICOLA Via S. Bartolo San Martino di Fin. (Cosenza) MANNARA MARCO Via Fontanelle Rota Greca (Cosenza) PACIENZA MARIA PIA Viale Repubblica 20/a Altomonte (Cosenza) PACIENZA MICHELE Via della Repubblica, Altomonte (Cosenza) PORCELLA TOMMASINA C.da Cerreto S. Marco Argentano (Cosenza) SANTORO BRUNO Via San Luigi Montalto Uffugo (Cosenza) 29

30 Consorzio dei vini della Calabria Citra sede operativa C.da Serracavallo Bisignano (Cosenza) Italy Sede legale via Livenza, Cosenza Italy telefono fax web Il Consorzio Il Consorzio deivini della Calabria Citra nasce nel L attività del Consorzio è concentrata sui servizi di consulenza tecnica e sull organizzazione dell attività di accoglienza nelle aziende, la maggior parte delle quali si trova nell area del GALValle del Crati. Questa è una zona di ottima produzione, nella quale sono presenti aree protette dalla normativa europea per la qualità e la tipicità dei vitigni e dei prodotti ottenuti. Nell area di produzione del vino a IGT Esaro si trovano le vigne delle aziende Farneto del Principe e Piana di Sibari con i vitigni Guarnaccia e Lacrima. La vallata si allarga verso sud fino al fiume Crati dove l uva rossa è il Magliocco Dolce, pregiata base del rosso Valle del Crati IGT. L azienda più rappresentativa di questa area viticola è l azienda Serracavallo, a Bisignano si trova anche l azienda degli eredi Boscarelli. Nel comune di Luzzi l Az.Vitivinicola Vivacqua produce vini a DOC SanVito di Luzzi e IGTValle del Crati.A Montalto Uffugo c è la Tenuta Terre Nobili di Lidia Matera. The Consortium The Calabria CitraWine Consortium was founded in 2004.The activity of the Consortium is concentrated on the services of technical consultancy and on the organization of the accommodation activities in the companies, the major part of which is found in the area of the LAG CratiValley.This is an area of excellent production, where there are areas protected by the European regulation for the quality and the typical nature of the vines and of the products obtained. In the production area of the IGT wine Esaro there are the vines of the Farneto del Principe and Piana di Sibari companies using the Guarnaccia and Lacrima vines.the valley widens out to the south up to the river Crati where the grape is the Magliocco Dolce, the prized basis for the Valle del Crati IGT. The most representative company of this wine-making area is Serracavallo, at Bisignano, there is the company of the Boscarelli heirs also. In the municipality of Luzzi is the wine-making company of Vivacqua that produces SanVito di Luzzi DOC andvalle del Crati IGT wines. At Montalto Uffugo there is the TenutaTerre Nobili of Lidia Matera. le aziende T H E C O M P A N I E S AZ. AGR. FARNETO DEL PRINCIPE C.da Corvo Altomonte (Cosenza) IGT Esaro bianco white rosato rosé rosso red bianco white Balbino rosso riserva red reserve Ricupo AZ. AGR. PIANA DI SIBARI srl Via Magnolie 38 Corigliano Calabro (Cosenza) IGT Esaro bianco white rosato rosé rosso red rosso riserva red reserve Torre Mordillo AZ. AGR. SERRACAVALLO C.da Serracavallo Bisignano (Cosenza) IGT Valle del Crati bianco white Besidiae rosso red Sette Chiese rosso riserva red reserve Terraccia AZ. AGR. EREDI BOSCARELLI MICHELE Via V.Veneto, 86 Bisignano (Cosenza) IGT Valle del Crati bianco white rosato rosé rosso red bianco white Campovile rosso riserva red reserve Rosso del Castello AZ. VITINICOLA L. VIVACQUA C.da San Vito Luzzi (Cosenza) DOC San Vito di Luzzi bianco white rosato rosé rosso red IGT Valle del Crati bianco white Donna Aurelia rosso riserva red reserve Marinò AZ. AGR. TENUTA TERRE NOBILI DI LIDIA MATERA C.da Cariglialto Montalto Uffugo (Cosenza) IGT Valle del Crati bianco white Santa Chiara rosato rosé Donn Eleono rosso red Cariglio Alarico 30

31 Consorzio del pecorino valli e crinali del Crati c/o GAL Valle del Crati Viale Magna Grecia, Torano C.llo (Cosenza) Italy telefono fax web Il Consorzio Il Consorzio del PecorinoValli e Crinali del Crati, costituito da operatori della filiera del latte ovi-caprino, ha per scopo la tutela e la valorizzazione del formaggio pecorino della valle del Crati, dove le particolari caratteristiche pedoclimatiche e foraggere determinano una pregiata qualità del prodotto. Il pecorino della valle del Crati è un formaggio da tavola, che può essere consumato fresco o stagionato e che viene generalmente abbinato a salumi, fave crude locali e vino rosso (da vini giovani e fragranti fino a vini corposi e d affinamento a seconda del periodo di stagionatura del formaggio). Il tipo di lavorazione utilizza una metodologia di preparazione che ancora oggi ricalca quella tradizionale e che prevede in alcuni casi che al latte ovino si aggiunga una piccola percentuale di latte di capra. Dal punto di vista sensoriale, il pecorino è caratterizzato da una crosta tipicamente rugosa, per i segni lasciati dai canestri in cui la cagliata è stata contenuta, e dal colore che varia dal giallo ocra al marrone scuro in funzione del grado di stagionatura del formaggio. Le caratteristiche olfattive sono l elemento distintivo di questo formaggio, il sapore è nel suo complesso marcato, caratteristico e tendente al piccante. The Consortium The Consortium of the Pecorino cheese of the CratiValley and Ridges, is constituted of operators of the ewe and goat s milk production chain, has the purpose of protecting and valorizing the pecorino cheese of the Crati valley, where the particular pedoclimatic and forage characteristics determine a prized product quality.the pecorino cheese of the Crati valley is a table cheese, that can be eaten fresh or matured and that is generally coupled with pressed pork meats, local uncooked broad beans and red wine (from young fragrant heavy bodied wines according to the period of maturation of the cheese).the processing uses a preparation method that still today follows traditional practices that provide for in some cases the addition of a small amount of goat s milk to that of the ewe. From the sensorial point of view, pecorino cheese is characterized by a typically wrinkly rind, from the marks left by the baskets into which it is poured and contained, and by a colour that varies from yellow ochre to dark brown depending on the length of maturation of the cheese. Its characteristic aroma is the distinctive element of this cheese, overall the flavour is pronounced, characteristic and tending to al piquant. le aziende T H E C O M P A N I E S AZIENDA AGR. BIOSILA DI SALVATORE ABBRUZZESE C.da Filiciuzzi Acri (Cosenza) tel. e fax sito web: AZIENDA AGR. DI MICHELE MIRACCO BERLINGIERI C.da Silvio S. Sofia d Epiro (Cosenza) tel AZIENDA AGR. PALERMO DI SENA ANNINA Via Nivicello Luzzi (Cosenza) tel. e fax AZIENDA AGR. PANTONI-BERARDA DI GIULIA CATANZARO Via Berarda Montalto Uffugo (Cosenza) sito web: AZIENDA AGR. DI ROBERTO SIVIGLIA C.da Ogliastretto S. Demetrio C. (Cosenza) tel. e fax

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