Decolle Project
Calabrian gastronomy and revisited
dishes
work made by:
Fabrizio Ceraudo
Gallo Agostino
and
Introduction
• The Calabrian cuisine is built philologically
around the goodness, quality and genuineness
of many its raw materials, cooked in easy way
and respectful of basic taste. Across typical
products and raw materials are, generally,
more famous of recipes, that normally change
name from area to area, but reproduce the
same culinary schemes, bringing few changes.
• Another particularity of Calabrian gastronomy
is to be basically and indoor kitchen, of
campaign. On the coasts you can eat a
fabulous fish but despite its fantastic sea, in
Calabria, the influence of the mountain is
more stronger. Calabrian people put in almost
all dishes the chili pepper, regional emblem:
love for spicy is profoundly ingrained, even if
is often used a sweet variant, not spicy, from
color more gradient.
The Sila
• The sila is a pleatau of southern Italy, located
at the center of Calabrian region.
• It is famous for his great snowfalls, wolves, his
greates lakes and the big variety of
mushrooms
Our Task
• he task that has been assigned to us during this
phase of project has been that one of create a
menu based on the products offered from the
surrounding area and on our traditional dishes.
The execution is not been easy inasmuch the
Calabrian territory offers two landscapes very
different in short distance each other: the sea
and the mountain.
• Seeing that we are in Santa Severina mainly
mountainous we have conceived a menu of meat.
The Starter
• The dish more consumed in all Calabrian
territory and that never fails at no time are
the famous “PIPI E PATATE” or “PEPPERS AND
POTATOES”. These two ingredients are
between most famous in Calabria inasmuch:
Potatoes
• The potatoes grown on plateau of Sila are the
only produced in the middle of
Mediterranean, are more flavorful than those
produced in all the rest of Italy and have been
recognized as a PGI product ( Protected
Geographical Indication).
Peppers
• Are grown to varieties of Calabrian pepper:
IL CORNO DI CAPRA ( The goat horn) and
ROGGIANESE, both of province of Cosenza.
These are good dried, roast or fried. Peppers
and potatoes cooked together and used to
stuff a particular kind of bread, form a
starter very rich. Our idea has been to
present this dish in a way more refined… the
result is BUNDLE OF PEPPER AND POTATOES.
Pasta dish
• Regarding the first dishes, Calabria does not
have one official, but the most consumed
remain the “CAVATELLI” with sausage sauce.
This dish have a big notoriety because with
ingredients of simple availability we can
obtain a product with great taste.
• This dish is composed by:
Cavatelli
• They are our type of traditional pasta,
prepared exclusively with hard wheat flour.
Sausage
• The Calabrian sausage is totally different from
that of the rest of Italy because have a red
color rather than brown or grey color. This
coloration is given from presence of red
pepper, chili pepper and a little of red wine in
its mixture. Besides, the taste is more spicy
with a less sensation of greasy in mouth. It
comes from shoulder and from under rib of
swine. Has the recognition P.D.O. (Protected
Designation Origin).
Mushrooms
• of which the Sila is the richest area. They are
found in autumn and early spring. The most
common species are PORCINI, ROSITI, MAZZE
DI TAMBURO, and “VAVUSI”.
• The revisiting made by us is composed of
cavatelli with fresh sausage and tomato,
served on a bed of sauce of porcini
mushrooms.
Meat course
• Regarding the meat course we decided to use
a cut of native kind of swine, the so-called
“BLACK PIG” with stuffing of walnuts and
chard , produced in surrounding zone.
Black pig
• Itis the result of various genetic mixtures of
various species of swine; it is present in
Calabria since the Bronze Age. From it we can
obtain excellent meats, ideals for preparation
of cold cuts, but also for medium cookings.
Walnuts
• They are produced in mountainous areas of
territory, where low temperatures of winter
period support growth. In our culinary
tradition are used principally in production of
sweets.
Chard
• It is cultivated in all national territory and
appreciated for its sweetish flavor, low calories
and for the rich presence of fibers, vitamins
and minerals.
Dessert
• In Calabrian cuisine are present also the sweets but
these ones are not consumed with a great frequency.
In fact in the past, but also at our days, the typical
sweets are prepared only during holiday periods and in
some anniversaries.
• For this reason we decided to create a dessert based
on some products that they did particularly success in
Italy and abroad.
• These are oranges and liquorice.
• The dessert that we propose is a Bavarian orange with
syrup of liquorice and chocolate chips. We start from
the main ingredient: the oranges.
Oranges
• They are particularly widespread in Southern
Italy, Calabria produces approximately a
quarter of national production
• With a unique territory in the world, with
climatic features exclusive like Calabria, we
can obtain an unique fruit for its genuineness
and flavor. Calabrian orange is rich of minerals
and vitamins, it is the ideal for an alimentation
healthy and genuine.
Liquorice
• LIQUORICE: On the Calabrian coast grow
luxuriant liquorice plants that give roots of
high quality, particularly appreciated by the
confectionery industry and by consumers over
the world, enough to be considered from
many people the best on the planet..
• Calabria holds 80% of national production
concentrated in zone of Rossano, thanks at
presence of secular company AMARELLI that
since 1731 uses these roots from beneficial
effects to produce, sweets, extracts and even
liquor and beer. Is so well known that its
product are also in Germany and in the USA.
• We hope that you liked our presentation and
will appreciate our dishes.
• All we want to say is: