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La Dolce Stagione Marzo - Aprile 2016 La dolce stagione www.sisupermercati.it Giro d’Italia con Umbria, storia Cioccolato le ricette regionali di un’eccellenza: e frutta, la coppia di Pasqua la lenticchia perfetta In questo numero Anno VII • Numero 2 Marzo/Aprile 2016 23 CONSIGLI PER LA SPESA 4 IL TERRITORIO Una dolce tradizione in tavola EDITORe PULSA SRL Storia di un'eccellenza, la lenticchia di Castelluccio, che via Jacopo dal Verme, 15 sposa un principe, l'olio extravergine d'oliva umbro Dop IN FAMIGLIA 20159 Milano, tel. 02 69901296 25 DIRETTORE ReSPONSABILE Le domande dei bambini: come rispondere quando Guido Gabrielli 9 IL VINO i loro "perché" sono difficili o imbarazzanti ReDAZIONE E PROGETTO GRAFICO La cantina in casa: come conservare le bottiglie PULSA SRL a regola d'arte, anche in appartamento 29 IN CASA PUBBLICITÀ SERI JAKALA Animali, la pappa del gatto: alimenti differenziati via C. Tenca 14 - Milano 13 IL SEGRETO in base a età, razza e stile di vita via F. Santi 1/2 - 10042 Nichelino (TO) Tel. 011 6897565 I liquidi di cottura: vino, birra, brodo, acqua per rendere STAMPA i piatti più morbidi e saporiti 33 IL VERDE CoptIP InDUSTRIE GRAFICHE Primavera, le magnolie grandi e profumate si impongono via Gran Bretagna, 50 41122 Modena, tel. 059 3162511 16 LA STAgiONE per la loro bellezza anche in centro città HANNO COLLABORATO: Simona È il momento del cioccolato: come riutilizzare gli avanzi Acquistapace, Auro Bernardi, Simonetta Chiarugi, Maria Greco Naccarato, di Pasqua, sciogliendoli e abbinandoli alla frutta 37 IL RicicLO Dora Ramondino, Francesca Negri, Non rompere le scatole: le confezioni delle scarpe Alessandra Valli FOTO: Simonetta Chiarugi, Adriana Farina, 18 CONSIGLI PER LA SPESA si trasformano in allegri portatutto Maria Greco Naccarato, Il guizzo del salmone affumicato Shutterstock, Stockfood 40 IL WEEK END Autorizzazione del Tribunale 19 LE RicETTE Naturalmente Umbria: tra Assisi e Norcia, sulle orme di Milano n.26 del 25/1/2010 Giro d'Italia con il menù Vale per Pasqua di San Francesco e San Benedetto www.sisupermercati.it DAL VENETO, UN BRINDISI DI QUALITÀ. NOVITÀ IN CANTINA Il Prosecco Superiore Valdobbiadene DOCG Extradry è ideale per brindare in ogni occasione. Caratterizzato da un aroma ricco e vigoroso, con sfumature e piacevoli note di frutta. Ideale per tutto il pasto, perfetto per accompagnare l’aperitivo. 4 23 CONSIGLI PER LA SPESA Una dolce tradizione in tavola 25 IN FAMIGLIA Le domande dei bambini: come rispondere quando i loro "perché" sono difficili o imbarazzanti 29 IN CASA Animali, la pappa del gatto: alimenti differenziati in base a età, razza e stile di vita 33 IL VERDE Primavera, le magnolie grandi e profumate si impongono per la loro bellezza anche in centro città 37 IL RicicLO Non rompere le scatole: le confezioni delle scarpe si trasformano in allegri portatutto 40 IL WEEK END Naturalmente Umbria: tra Assisi e Norcia, sulle orme di San Francesco e San Benedetto 9 13 16 19 Per suggerimenti, commenti e richieste scrivete a Lucia Loffi Randolin: [email protected] 33 40 Umbria IL TERRITORIO La culla delle lenticchie Storia di un’eccellenza, 'Umbria è una regione che basa la sua cu- la lenticchia di Castelluccio, cina sui prodotti della terra: i piatti a base Ldi cereali e legumi risalgono alle antiche che sposa un principe: popolazioni degli Umbri e dei Romani. Prepa- l’olio extravergine d’oliva razioni sapienti, ma non troppo elaborate, che umbro Dop. esaltano i sapori delle materie prime. Tra que- ste, una delle più rinomate, che riscuote sem- Più tanti piatti regionali tipici, pre maggior successo in Italia e nel mondo, è la semplici ma gustosi lenticchia di Castelluccio. 4 | IL TERRITORIO Umbria La “LENTA”, DUE VOLTE BUONA Detta "Lénta" dagli abitanti del luogo, è il pro- dotto rappresentativo del paese e della regio- ne per eccellenza. L'inconfondibile sapore, le dimensioni molto piccole, la resistenza ai pa- rassiti e la coltivazione esclusivamente bio- logica ne fanno oggi un prodotto ricercatissi- mo. Ha un colore variegato che va dal verde screziato al marroncino chiaro, con presenza L'OLIO piÙ SCHIETTO di semi tigrati. Viene seminata non appena Ma la lenticchia di Castelluccio dà il suo me- il manto nevoso è completamente disciolto, glio anche semplicemente cotta in umido: a fiorisce tra maggio e agosto e viene raccolta condizione che a esaltarla ci sia un filo di olio verso la fine di luglio. Una volta questa ope- umbro. Gusto pieno, armonico, fruttato, con razione, la "carpitura", veniva svolta esclusiva- una buona componente di piccante e di a- mente a mano, dalle donne, "le carpirine", maro: sono tante le possibili sensazioni perce- con un lavoro faticoso e lungo. Oggi si ricorre, pite alla degustazione dell'olio extravergi- quasi sempre, alle falciatrici meccaniche, ma ne d'oliva umbro Dop. Il cuore verde d'Italia comunque i ritmi e i rituali tradizionali fanno rappresenta davvero uno scenario unico per della raccolta un momento di massimo impe- la coltivazione dell'ulivo: la felice disposizione gno per i contadini del posto. dell'oliveto (per il 90% nelle fasce collinari com- Le lenticchie vengono coltivate nei piani prese tra i 250 e i 450 metri di quota e per il carsici di Castelluccio all’interno del restante 10% in quelle montane), combi- Parco Nazionale dei Monti Sibillini, nata con le condizioni del terreno e località di particolare bellezza del clima, fanno sì che circa il 90% naturalistica e paesaggistica, dell'intera produzione, media- ad altitudini che arrivano fino mente 80 mila quintali all'anno, a 1.600 metri sul mare. sia extra vergine. Gli ulivi coltivati La lenticchia di Castelluc- in Umbria godono poi, più o me- cio possiede delle notevoli no tutti, di particolari condizioni qualità nutritive: tutte le sue climatiche che consentono una proteine, vitamine, fibre e maturazione del frutto molto len- sali minerali la rendono per- ta, tale da provocare un tasso di fetta per un'alimentazione ricca acidità estremamente contenuto. di ferro, potassio e fosforo, pove- Il risultato è un olio di colore giallo ra di grassi e molto nutriente. Un’altra oro con riflessi verdognoli, aroma frut- caratteristica importante è la buccia sottile tato e sapore armonico, con finale amaro e e tenera che consente direttamente la cottu- piccante. Fondamentale è il contributo appor- ra senza ammollo, riducendo notevolmente i tato dall'uomo. In primo luogo la raccolta del- tempi di preparazione. In Umbria, si cucina con le olive: non si attende che l'oliva pervenga al la salsiccia e il pomodoro, oppure in gustose termine della maturazione naturale, ma viene zuppe, con il pane o il riso. raccolta quando giunge all'inizio della matura- MARZO - APRILE 2016 | 5 Vuoi Olio: come si conserva zione, cioè quan- qualche idea L’olio d’oliva teme la luce e non vuole do presenta sia il per un week end il calore: anfore, giare ed orci, che per massimo del frut- in Umbria? millenni hanno accompagnato la storia tato che il minimo Leggi l'articolo dell’olio, assolvevano a questo compito, di acidità. Di solito a pag. 40 essendo la terracotta una sostanza coi- questo stato si ot- bente con notevoli proprietà isolanti ter- tiene nei primi giorni miche ed acustiche. Attualmente, i pro- del mese di novem- duttori utilizzano contenitori in acciaio bre. Si è poi conservata inox. Ma sulle nostre tavole l'olio arriva la tradizionalissima "bruca- per lo più in bottiglie di vetro, che è un tura", ossia la raccolta manuale. Non appena ottimo materiale per la conservazione, raccolte, le olive non rimangono in attesa che purché si risolva il problema dell'esposi- sia completato il raccolto, ma vengono subi- zione alla luce: in cucina, si può trava- to inoltrate al frantoio, per essere lavorate nel sare in oliere in ceramica, e conservare massimo della loro freschezza e integrità. la bottiglia dentro un cartone, a una temperatura tra i 12 e i 18 C°. Va co - IL piACERE È IN TAVOLA munque tenuto presente che, per Olio e lenticchie sono in buona apprezzarne appieno tutte le compagnia sulle tavole umbre, caratteristiche di sapore e le caratterizzate dalla semplicità: qualità, l’olio va consumato frutti spontanei (funghi, aspa- entro 12-14 mesi dalla spre- ragi selvatici, tartufo di Nor- mitura. cia); cereali, ortaggi e legu- mi che spesso, come le len- ticchie di Castelluccio, han- no conquistato anch’essi il nato almeno un anno, ma- marchio Dop (per esempio gro e gustoso, per finire con la Fagiolina del Lago Trasime- il Ciauscolo, fatto con spalla, no, la Cipolla di Cannara, il Se- pancetta e grasso di maiale dano nero di Trevi); preparazioni macinati finimente tre volte, da a base di carne, prevalentemente spalmare sul pane. suine, ovine e di cacciagione, sia cotte I dolci tipici della pasticceria umbra so- allo spiedo, sia lavorate per la preparazio- no generalmente da forno, a base di mandor- ne di salumi. le, spezie e canditi. Il Torcolo di San Costanzo, Il tartufo regala il suo sapore a diversi antipasti: tipico di Perugia, una volta veniva preparato dai crostini a base di tartufo nero, ai crostini per il giorno della festa del Santo, uno dei tre alla norcina, con acciughe, fegatini di pollo e, patroni della città che si festeggia il 29 genna- ovviamente, tartufo, fino ai crostini di fegati- io. La ciaramicola è il classico dolce pasqua- ni di pollo, a base di fegatini, capperi e una le umbro; la rocciata di Assisi prende il nome spruzzata di limone. Il tartufo nero è anche un dalla forma (roccia in dialetto locale significa condimento perfetto per gli strangozzi, la tipi- tonda); il brustegnolo è un classico pane po- ca pasta umbra a sezione rettangolare, pre- vero, arricchito di frutta secca, della vecchia parata con farina e acqua, detti anche um- tradizione campagnola; le frittelle di San Giu- bricelli, pici o ciriole.
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