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Quaderno.Ricette.Pollino.ING.Pdf MANGIA PARCO MANGIA Pollino National Park O NO NO IN LI I L L LL L O O O P P P THE PARK THE RECIPES THE PRODUCTS MANGIA PARCO NO LI EXPOL and REGIONS O fromP the protection of biodiversity toTHE the PRODUCTS quality productions Paddaccio, cacioni, trittico and lampascioni. And more, lucanica, pappal- cultural and natural heritage, across Italian traditions and warm hospitality. uni, giuraje, farrate, solina, gruttazzo. Strange names, often ancient and But it is also the story of the connection between each local product with its mostly unknown, but hiding extraordinary cheeses, delicious desserts, rare territory: history, art, lifestyle. This initiative will allow us to discover over vegetables, exquisite sausages, old cereals. In other words one of the most 80 high quality products, many different flavors and many different regions, precious treasures of Italy: our excellent food. all rich in beauty and valuable natural diversity. What few people know is that many of these delicacies are produced and The initiative is coordinated by the President of the Council of Ministers guarded in the Italian’s Parks, where protected nature and human labor - Department for Cohesion Policies and performed with the operational have been inextricably linked since thousands of years. Some of these prod- support of Invitalia, the National Agency for inward investment and eco- ucts were already part of the typical regional cuisines, others have been nomic development. The project involves all the Italian regions which have saved from extinction and are back on the tables thanks to the tenacity of conceived a local package, and five ministries: Foreign Affairs; Agriculture, expert farmers whose work has been promoted and supported by their own Food and Forestry Policies; Heritage, Cultural Heritage Activities and Tour- parks and local administrations. ism; Education, Universities and Research; Environment and Protection of What comes out is a scenario characterized by tastefulness, healthy food and Land and Sea. local agricultural traditions which are perfectly bound together with natural landscapes and flora and fauna conservation. From the protection of biodiversity to quality productions: Expo and Re- gions is an initiative designed to discovery Italian gastronomic delights and to connect Milan Expo with small villages, fields and kitchens of Italian families. A journey across the places where food is produced, across our O IN LL O P THE PARK he ancient Patriarca (patriarch) represents the the ones brought by Albanians who came to reside here centuries ago. The Tdean of a species which survives here and on famous Pepper of Senise (a Lucan specialty) coexists with the Red Aubergine Mount Olimpus, where it keeps the memory of the (typical of the Calabrian side), while the Mischiglio - a reinvention of the Greek gods alive. We are talking about the Pinus hel- more traditional pasta made with chickpea flour, barley, durum wheat, beans dreichii, better known as the Bosnian pine, loricato and oats - is a specialty that seems to agree with all kinds of agricultural and “with a cuirass” in Italian. It gets its name from its gastronomic traditions. characteristic corrugated plates which climb up its trunk, resembling the me- tallic bodice worn by Roman legionaries. This outpost of veterans resists on the peaks of Serra del Prete and Dolcedorme. They are living symbols of a long battle against natural enemies and occasional vandalistic attacks labori- ously stemmed by the Pollino National Park. The Bosnian pine is the symbol of an arching mountain chain which goes from the Tirreno sea to the Ionio sea: 191 thousand hectares which include the Pollino mountains (2248 metres going through the Basilicata and Cal- abria border), the Orsomarso mountains (with their rocky peaks over the beech valleys), and the Monte Alpi complex. It is a landscape made of lava rocks and big rift valleys; plateau areas, with sinkholes, dolines, moraine deposits; deep gorges such as the spectacular one crossed by the fast Raganello river; placid ponds gathered in small clearings; impressive beech forests and mountain meadows. A wide variety of environ- ments that hosts a wide variety of life forms: otters and wolves, diurnal and nocturnal raptors, deer and salamanders. The Pollino - a clear biodiversity island - is also a bridge for different cul- tures, including food ones. It carries flavours which change with the transi- www.parcopollino.gov.it tion between slopes and distant traditions (both in space and time), such as Riso carnaroli 400 g. 1 pera non troppo matura toma d’alpeggio 170 g. 3 cucchiai di olio 1 cipolla piccola 1 cucchiaio di formaggio grattugiato 1 bicchiere di vino bianco brodo vegetale leggero 1 lt. burro 25 g. pepe q.b. NOO LIIN LLL OO PP THETHE PRODUCTSPRODUCTS Pepper of Senise with the Peppers of Senise. When fried in hot oil and salted, they are called “crus- chi”, meaning crispy, and accompany cheeses and fresh vegetables, such as beans It is among the best-known Lucanian specialties. Its or salads. The use of the powder obtained from these peppers enhances the prepa- bond with the land, its cultivation - which is made still ration of many Lucanian meats, to which it confers taste, color and an excellent today using natural methods - as well as its incredibly seasoning. It is produced in Senise and in twelve other small towns overlooking typical features have made it a product recognised all around Europe. For this rea- the valleys of the Sinni river and its tributary Serrapotamo. Sown between Febru- son, it has gained a PGI (Protected Geographical Indication) title in 1996. It is one ary and March and transplanted in May, it is harvested in the middle of summer, of the main components of the Lucanian rural cuisine. It can have a pointed, trun- Riso carnaroli 400 g. in the first fortnight of August. cated or hooked shape and is usually about 10-15cm long. Green or purplish red, 1 pera non troppo matura it is characterised by its small size and Biscotto a Otto (‘Eight shaped’ biscuit)toma d’alpeggio 170 g. thin pulp (1.5 to 2.2 mm). The stalk is 3 cucchiai di olio The Biscotto a Otto is a simple scaldatello, meaning a biscuit which is heated in well soldered to the berry and doesn’t boiling water and then baked. Its peculiarity is its eight shape:1 acipolla magical piccola symbol come off even after the fruit has been of infinity. The ingredients1 cucchiaio diare formaggio plain dried. The dry product must be sold in flour, water and salt,grattugiato but it is exactly necklaces of varying length (from 1.5 the simpleness of these1 bicchiere ingredients di vino biancoto to 2 m). The flavour is sweet. It is sold make the biscuit sobrodo special. vegetale The leggeroflour fresh, dried and in powder form. must be of the ancient1 lt. Carosello grain The production zone includes the ar- - a soft mountain wheat cultivated be- eas around Senise which overlook the Sinni valley and the Agri river. As soon as burro 25 g. tween 600 and 1000 meters above sea level, whose ear appears shaven, (carosata this pepper arrived at Senise - between the 16th and the 17th Century - farmers pepe q.b. in dialect). The characteristic water is taken from Calda, where the water is mod- were able to take possession of it. The variety selected by these farmers through erately sulphureous. Because of its uniqueness, the product will soon be inserted the course of the centuries excels in markets so much that many have been the in the ALSIA (Lucan Agency of Development and Innovation in Agriculture) list. attempts to dishonestly sell other products as the original. Initially this solanacea These typical biscuits are mostly used in a dish called “soup in the wine”. The grew and developed in a self-consumption based agriculture, later becoming a biscuit is crumbled and drenched in low wine glasses, for culture increasingly more specialised and therefore able to assure an income. a yesteryear meal. It made up for a great appetizer while The drying of the Peppers of Senise is carried out according to local natural meth- waiting for rascatieddi and maccarune to be cooked or as ods through indirect exposure to sunlight. The peppers are placed on long wreaths an after meal, since biscuits and wine were both home- hanging in sunny and ventilated sites. The peppers are then quickly put in the made and cheap. oven in order to eliminate any moisture, therefore facilitating their eventual sub- sequent milling to obtain their famous powder. Many traditional dishes are made Riso carnaroli 400 g. 1 pera non troppo matura toma d’alpeggio 170 g. 3 cucchiai di olio 1 cipolla piccola 1 cucchiaio di formaggio grattugiato 1 bicchiere di vino bianco brodo vegetale leggero 1 lt. burro 25 g. pepe q.b. O IN LL O P THE RECIPES Cardoncelli in olive oil This traditional preparation was used to store and preserve the mushrooms in pots throughout the year. The cardoncelli roasted in olive oil are a perfect accompaniment to roasted red meats and a full-bodied red wine. How to prepare: Cardoncelli mushrooms 600 g. Carefully wash the cardoncelli mushrooms: they have nu- olive oil merous sipes and therefore it is advisable to rinse them in parsley cold running water, then continue with paper towels or a 1 clove of garlic damp cloth. Air dry the cardoncelli on a towel and pat them rosemary to taste gently. salt to taste Heat a grill and cook the mushrooms for about 4 minutes, first from the side of the cap and then on the other side (2 minutes per side). During this process, pass some rosemary soaked in oil over the mushrooms.
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