Indulge in the TRUE TASTE of SICILY
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Indulge in the TRUE TASTE OF SICILY A DREAM that became MY PASSION The first time I came to San Giacomo in Sicily, the that the seeds of my aspirations were already warm air suffused with the smell of almonds planted in its fertile soil. and wild fennel. An amber glow through the dark green leaves of centuries old olive The Barbuto Extra Virgin Olive Oil is a gastro- trees greeted me and my family as we drove nomical portrayal of a rustic modest life in the through the beautiful country road that led to Sicilian countryside tinted with a passion for food, what was to be our future home. The stunning family and traditions. Only the famous ‘Tonda views of luscious green hills that surrounded Iblea’ olive was used to create this monoculti- our abode were balm to my soul for years var oil, hand harvested because machines could intoxicated with urban life and metropolitan bruise the olives and ruin its lush flavour and then surroundings. mechanically cold-pressed within the end of day to produce this prized delicacy. I have put pas- My childhood dream of a farming future was sion and devotion to bring you this absolute qual- ever so close. This land so intense with life ity olive oil - a true taste of the ancient Sicilian soil and traditions, vibrant with its food culture that produces them. was welcoming me in her arms reassuring me Indulge in the true taste of Sicily. JEAN PAUL MIFSUD Producer of Barbuto San Giacomo, Sicily THE CRADLE of BARBUTO The Hyblaean Mountains in the island of Sicily are characterised by gen- tle slopes, interrupted by sharp valleys. In the central area are numerous woods which are intermingled with the typical dry stone walls of south- eastern Sicily. The more populated coast has instead terraced hills, with Mediterranean vegetation, alternated to a plateau with huge cultivations of olive trees, vines, citrus fruit and almonds. Other grows include grain and maize. The Baroque towns of Modica and Ragusa are a picturesque addition to the area, which along with the beautiful Val di Noto is part of UNESCO World Heritage sites in Italy. The TONDA IBLEA Olive SYNONYMS BIO-AGRONOMIC CHARACTERISTICS Cetrala, Tonda, Nostrale, Prunara, Nociara, The plant is quite vigorous, with a noble bear- Perlese, Marmorina. ing assurgent and twigs in short internodes. The lancelet leaves are small and narrow, dull GEOGRAPHICAL AREA gray-green on the upper. The drupe, globoid Sicilian cultivars, typical of the eastern area of form, is of medium-large (5-8 g). Pro ductivity the island. The most important cultivation areas is consistently good. It is a maturing variety of this variety are in the Hyblean region, centred with normal average oil yield (16-20%) and around the province of Syracuse in the towns 90% in pulp. It fits well in high rainfall areas of Bucchieri, Ferla and Palazzolo Acreide (here more than other varieties and is fairly resistant. the spread is of 95%), and the province of Ragusa with the municipality of Chiaramonte SENSORY ANALYSIS Gulfi (common to 90% of olive oil cultiva- Fruity 9.5 tions). It is also cultivated in varying percent- Spicy 8.2 ages in the following areas: in the province of Bitter 0.0 Ragusa, Achates, Vittoria, Com iso, Giarra- Tomato leaves 9.5 tana, Monterosso Almo, Modica and Spac- caforno; in the province of Sira cusa, Floridia, PRODUCTION Canicattini Bagni, Avola, Noto, Sortino, Ro- Hand harvested and cold-pressed within only solini, Lentini, Carl isle and Francofonte. two days from harvest. Tonda Iblea is a variety that has never failed to fascinate me, due to its particular characteristics. Il Barbuto has managed to capture and retain the spectacular characteristics of this variety and produced an excellent Olive Oil. A sweet oil with a delicate fragrance of fresh tomato leaves with a hint of almonds that stimulate your sensory perceptions to the full. Its intense aroma will compliment most vegetable dishes and fish. JOHN PORTELLI Professional Olive Oil Taster and board member on the International Federation of Organic Movements - EU The Barbuto is an unfiltered olive oil that may develop deposit which does not alter its quality. Packaged in a special bottle of dark glass that provides the best preservation of its colour, its taste and its aroma. Store away from direct or indirect heat sources and in a cool dry place. Ideal storage temperature is of 14 degrees Celsius. Particularly suitable on its own or with steamed fish, vegetables or light cheeses. TRADITIONAL TASTES of SICILY SCACCIATA The Scacciata is a traditional coil of bread Preheat the oven to 190°C/375°F/Gas 5. studded with different savoury delicacies. Mix the flour, yeast, olive oil, salt and enough The typical variations contain sausages and warm water to make a stiff bread dough. Leave olives. to rise for 2 - 3 hours. Using your hands, roll it out into a long snake about 3cm thick. Coil into Ingredients a round shape. Stud with bits of sausage meat 600g plain flour 00 and olives, tucking some down into the cracks. 20g brewer’s yeast Place on an oiled baking tray. Bake for 30 min- 50ml Barbuto extra virgin olive oil utes. Eat warm whilst dipping in Barbuto extra Salt virgin olive oil and some sun dried tomatoes. 300g sausage meat 20 stoned black olives CALAMARI RIPIENI STUFFED SQUID This is an antipasto helping. Preheat the oven to 200°C/400°F/Gas 6. Get the fishmonger to pull the head and clean Ingredients the body tube thoroughly. Chop up the tenta- 6 medium-sized squid cles finely. Chop the parsley finely. Mix the 1 bunch parsley breadcrumbs, cheese and chopped tentacles 200g dried breadcrumbs together in a bowl. Season with salt and pep- 100g grated caciocavallo cheese per. Add lemon juice to your taste. Push the stuff- Salt and pepper ing into the squid tubes. Don’t fill them too much Juice of 1-2 lemons as the mixture will expand while cooking. Sew 1 orange up, tie up or seal up the end of the tube with a 2 bay leaves cocktail stick to stop the stuffing popping out. Barbuto extra virgin olive oil Put the stuffed tubes together in a large piece of aluminium foil, along with a few slices of orange and the bay leaves. Dribble a little Barbuto olive oil over them. Fold up the foil to make a parcel, carefully sealing the joints. Pop into the oven for 20 minutes. Take out and allow to cool slightly before slicing the squid into rounds with a very sharp knife. Serve hot, warm or cold on some baby rocket leaves and a drizzle of Barbuto olive oil. BARBUTO Selected by Jean Paul Mifsud Produced and packaged in Cda San Giacomo Ragusa COD RG020 Sicily Produced in Italy.