Typical Products

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Typical Products

'Nduja

nduja1p 'nduja is one of the most famous, if not the most popular food of Calabria. Nduja (attention: nduja not nduia!) is a soft salami, spreadable, very spicy.It originated in Spilinga, but production of nduja is extended to many municipalities in the Vibo Valentia province.The name nduja derives from the French "andouille" meaning "sausage. Nduja is made with pork, a little 'fat, and many, very hot pepper. The abundance of chili pepper in nduja makes it very spicy, hot and gives it its reddish color - needless to say - due to the presence of hot peppers, its consistency even after maturation remains soft. It is almost superfluous to point out how nduja, thanks to the exquisite taste and spicy chilli is considered an aphrodisiac by some. You may even be skeptical, but nduja definitively has beneficial effects on the cardiovascular system.olatorio.

The Onion of Tropea

cipolle2_-_Copia Famous throughout the world, the red onion has contributed to the development of tourism in the area. Introduced to the area by the Phoenicians and traditionally grown for two thousand years, this onion has unique characteristics that make it sweet and tasty. Its sweetness is mainly due to the stable, microclimate winters and the cool, lime soil. Local women patiently braid the onions that are on display everywhere in the summer for sale to tourists. There is no shortage of derivative products such as jams that divinely accompany the delicious cheese of the Poro region.

"TARTUFO"The Truffle of Pizzo

Tartufop_-_Copia "Tartufo " is the name of an ice cream treat invented by the ice cream makers of Pizzo. Il Tartufo di Pizzo, however, has nothing to do with the industrial truffles that are usually in bars or restaurants.Rounded in shape with an irresistible center, il Tartufo di Pizzo is produced by hand with great care. The basic ingredient is hazelnut gelato, which is molded in the palm of the hand in the shape of a hemisphere. A small hole is made in the middle which is filled with dark, melted chocolate. The whole is enclosed in an equal quantity of hazelnut gelato, and finally rolled in cocoa powder mixed with sugar.

Pecorino of the Poro

pecorino3p The high quality, the peculiarity of taste and delicacy of the flavor of the percorino cheese of the Poro region are largely due to lush grasslands, healthy pastures found in the fertile agricultural environment of the Poro highlands, untainted by pollution.The quality of pastures results in quality of milk which is processed on site by experienced breeders who continue to follow the traditional methods of the shepherds of Poro that have been passed down from father to son over time. One local scholar, Francesco Arcella, sums up in a publication titled: "Joppolo, sought a corner of beach tourism and mountain", the techniques and processes of making this famous pecorino:the production of cheese includes a series of operations that, after milking the milk, the curd, the breaking of the curd, salting, seasoning. The whole milk, obtained by manual milking of the sheep, is filtered to trap any foreign matter introduced with the milking, and added the rennet in the boiler is heated and allowed to clot for half an hour. Once the milk has coagulated, is fragmented with the knuckle or wooden tool to facilitate the removal of serum. Then collected by hand is placed on a wooden table to end up in baskets of rushes that give it the desired shape (round or flat). The aftermath is conveyed to the cottage cheese or cheese of the house to clean it and season with salt and remains there for a variable time depending on the type of seasoning: fresh, soft cheese, or seasoned, to be used as a paste consisting of excellent cheese grating. A procedure done, the cheese acquires a reddish yellow rind with a white flesh and tasty. Rich in minerals such as calcium and phosphorus, Pecorino del Poro is a complete high protein and nutritional value.

Di Libero Vecchio