Tag: Heritage

Intangible cultural heritage: interview with Professor Leandro Ventura – Italian Cuisine

Intangible cultural heritage: interview with Professor Leandro Ventura


We often talk about cultural heritage, protection and safeguarding. But are we sure we are clear about what it is? This is why we asked those who know more than us, such as Professor Leandro Ventura

Leandro Ventura was born and raised in Rome, but its origins are in the middle of the Mediterranean. The mother, in fact, is from Liguria, while the father is from Salento. Leandro is an art historian, he taught in various professorships from Sapienza in Rome to Ca 'Foscari in Venice, until he became the director of the Ministry of Cultural Heritage, with the position of director of the Central Institute for Intangible Heritage , an office that collaborates and supports some communities that are preparing nominations for UNESCO intangible cultural heritage.

What is the difference between tangible and intangible cultural heritage

In 1972 the Unesco Convention took into consideration only material assets as the cultural heritage of a territory. Later a reflection also began on the equally important intangible aspects of culture. Thus, in 2003 the Intangible Cultural Heritage was included and defined as "the set of practices, representations, expressions, knowledge, know-how – as well as tools, objects, artefacts and cultural spaces associated with them – which communities, groups and in some cases individuals recognize as part of their cultural heritage. This intangible cultural heritage, passed down from generation to generation, is constantly recreated by communities and groups in response to their environment, their interaction with nature and their history and gives them a sense of identity and continuity, thereby promoting respect for cultural diversity and human creativity. The Intangible Cultural Heritage is manifested through traditions and oral expressions, including language, as a vehicle of the intangible cultural heritage; the performing arts; social customs, ritual and festive events; knowledge and practices relating to nature and the universe; traditional crafts ".

How to become an Intangible Cultural Heritage

There are many assets of this type, especially in Italy. For this, they must have two main characteristics: the particularity and theuniqueness. Once these have been identified, the first step to take, continues Professor Ventura, is the recognition of the heritage directly by the community, that is, someone needs to recognize the value and propose it in a representative list, which would be the theme, the typology that defines and precisely represents it. Among these there are some more well-known such as mountaineering, falconry, the Mediterranean diet, the opera of the puppets, or other new ones such as that of the Elements in danger, which the Feast of the Serpari of Cocullo, in Abruzzo (where snakes are caught and captured for the occasion to cover the statue of San Biagio); or, again, awaiting acceptance there is the Tocatì of Verona, the International Street Games Festival, which was proposed for the list of good practices for safeguarding the playful heritage (always intangible). Subsequently, the reference community must proceed with the drafting of a rather complex dossier and finally send the candidacy to Paris, where it awaits approval. When and if the proposal is accepted, the property is cataloged and over the years it must comply with the criteria initially proposed by the community itself.

The criteria to be respected

Once the asset to be protected has been identified, one of the most difficult and complex aspects to manage is the definition of community. Often, in fact, it is a question of various bodies, the same ones that must deal with safeguarding over time, that is, compliance with the criteria initially established at the time of application. The larger the communities, the more complex everything becomes, as for example in the case of goods like the Transhumance or the Mediterranean diet, which are not limited to a municipality or region, but cross international borders. In any case, there are many assets, the important thing is that they always have and above all maintain over time the two characteristics that define them first and foremost and that we mentioned earlier, namely the particularity and uniqueness.

Some examples of Intangible Cultural Heritage

In Italy there are various examples of intangible cultural heritage, also because it is a very rich country from the cultural and anthropological point of view, which, fortunately, continues to keep some customs alive. Among these we remember the Song of the Sardinian Tenores or theOpera dei Pupi in Palermo and in Sicily in general, where an important promotional activity is underway for the few remaining puppeteers. Most notable, according to Professor Ventura, is the Piedmontese wine landscape Langhe-Roero and Monferrato, a truly interesting world heritage site, "where we are working well", he continues. Among the intangible assets in the agri-food sector, however, in addition to the best known Prosecco and recently art tradition of Neapolitan pizza makers, there is the sapling vine of Pantelleria, an ancient form of cultivation of the vine, in particular of the white grape Zibibbo, present in the small vineyards scattered throughout the island. And then, finally, a product currently being applied for in this period: the cavataura and the search for truffles. Do you think he will make it?

Belvedere Heritage 176, the ancestor of vodka – Italian Cuisine


The new distillate of the Polish brand aims to recover the ancient traditions linked to the malting and roasting of rye. And the result is something truly unique

On the one hand, the desire to recover the most ancient traditions, digging up to the roots of the great distillates of Eastern Europe. On the other hand, however, the desire to amaze, to innovate, and to create something absolutely unique. Belvedere, the prestigious Polish brand known throughout the world for its vodka, presents Heritage 176, a brand new rye malt distillate intended only for clubs and the most exclusive occasions.

When vodka returns to its origins

According to the definition of the U.S. Bureau of Alcohol, Tobacco and Firearms, the US government agency that regulates the circulation of alcoholic beverages in the stars and stripes, when we talk about vodka we refer to a "neutral spirit, without any particular character, taste or color" . A definition that certainly is close to many products of Polish origin, where the use of local rye it is able to give the distillate a rich series of specific characteristics. Belvedere reiterates this loudly, through its vodka proposals, of course, but even more so with the new Heritage 176, a blend of Belvedere Vodka Pure with – in fact – a rye malt distillate. A reference that somehow recovers an ancient process of the Polish tradition, where the malting in the oven and the roasting of rye was used to reveal its deepest and most distinctive aromas: it is a technique with which the very first rye distillers activated the enzymes present in cereals, starting the process of transforming starch into sugar, before fermentation.

What should we expect from Heritage 176

Heritage, because his is a direct reference to the great Polish tradition; 176, because those are the degrees Fahrenheit that the ovens reach during the last part of the rye malting process, also called kilning. Yes, but what concretely characterizes this fine distillate, which we can find not only in the best Italian cocktail bars, but also in the most prestigious wine bars and on a series of selected e-commerce platforms? First of all a very particular perfume, marked by notes of baked rye bread and of nuts, with hints of caramel, shortcrust pastry and various spices that make their way through alcohol. Hints that are also found perfectly on the palate: tasting it in purity it is possible to perceive a rich and velvety texture, which opens with a mix of toasted rye, walnuts and honey, to then end with a memory of spice and overall sweetness.

A proposal for a sweet and fresh cocktail

Not a simple vodka, in short, but a distillate with an identikit that is anything but obvious, which can obviously become an excellent basis for some creative experimentation in mixology. An example? Belvedere B, a cocktail of which you can find the recipe below, which enhances the hints of honey of Heritage 176, enriching everything with a pinch of freshness and acidity.

Belvedere B

30 ml Heritage 176
22.5 ml fresh lemon juice
15 ml Honey Mix
Topping: lemon zeist

Shake in a blender with plenty of ice and then strain into a martini glass. Top it all off with a lemon zeist.

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A journey of 4 showcooking promoted by ISIT (Istituto Salumi Italiani Tutelati) through the cooking school of Sale & Pepe that – in addition to presenting tasty recipes and revealing unexpected combinations – has enhanced the individual PDO and PGI cold cuts, letting them know the characteristics of their identity, telling their story and enhancing the link with the territory of origin.

A gastronomic journey – but also cultural – through Italy, to discover our most authentic gastronomic traditions of which PDO and PGI cold cuts proudly take part, proud spokesmen of a certified quality that tells stories of territories, people and a know-how made of ancient gestures and production techniques wisely handed down, but also improved over time.

Stories of recipes, of traditional cuisine but also of creativity and originality in the kitchen.

Just as chef Eva Golia showed that in the 4 showcooking she was able to enhance the flavors and contrasts between the ingredients by presenting tasty recipes, easy to make even at home and ideal for gratifying the palate but also to enrich the table with that innate conviviality that the cured meats, helping to satisfy the ancestral pleasure of eating well and being together.

Mock sushi with Emilia with Mortadella Bologna PGI

An easy but very tasty dish. Roll the slices of Mortadella Bologna PGI with grated growth and Grana Padano PDO and leave to rest in the fridge. Cut the roll like a sushi and garnish the top with the chopped pistachios. For a sweet and sour note, you can use a few drops of balsamic vinegar to complete the dish.

Crostini with caramelized Prosciutto di Carpegna and pine nuts

A quick recipe with complex flavors. Sauté butter, raisins and Prosciutto di Carpegna DOP until it is almost caramelized, blending with balsamic vinegar. Arrange the mixture on croutons and serve them while still hot. Excellent as an appetizer.

Rustic donut with Salame Felino PGI

A savory pie ideal as an aperitif, both warm and cold. It is made with flour, milk, eggs, oil, Grana Padano and Salame Felino PGI cubes. To bake in the typical donut mold.

Culatello di Zibello DOP with micca, flavored butter and gardener

An encounter that is love at first taste. The traditional “micca” bread welcomes the unmistakable taste of the Culatello di Zibello. A combination to be enhanced with the flavor of the gardener and, if desired, with a flavored butter, such as rosemary.

Tagliolini with PDO Modena Ham, bottarga, lemon

To give originality to the “classic” first course tagliolini with bottarga and lemon, complete it with finely chopped Prosciutto di Modena DOP. Its sweet and intense perfume and the savory but not salty taste will give it an unexpected touch. A dish that tastes like summer!

"Tortellini" of Bresaola della Valtellina PGI stuffed with wild fennel vegetables

An idea that satisfies the taste and also the view! Roll out the slice of Bresaola della Valtellina IGP, place a spoonful of goat cheese flavored with fennel or chives on a half. Fold it, match the two ends together and raise it to make the pasta tortellini. Perfect accompanied by asparagus tips.

Mace of peas with sweet flaky pecorino cheese and Italian Salamini alla Cacciatora PDO

A meeting of flavors that complement each other wonderfully.

Mace of fresh peas, obtained simply by boiling them for about 20 minutes and then blend them emulsifying them with a drizzle of extra virgin olive oil. To be completed with sweet flaky pecorino and ground pepper.

Excellent to accompany the sweet taste of Italian Salamini alla Cacciatora PDO.

Coppa di Parma PGI with zucchini julienne with apple sauce

The full and round taste of Coppa di Parma PGI is ideal to be enjoyed in purity, accompanied by a good homemade bread. But try to exalt it all with the unexpected touch of a zucchini julienne with sour apple. Guaranteed success

Prosciutto di San Daniele PDO to be tasted alone

Ideal consumed in purity to appreciate all the taste. Perfect accompanied by fruit

of season and cheeses, both fresh and seasoned, to compose a colorful and perfumed cutting board to share with friends.

Risotto with Speck Alto Adige PGI and South Tyrolean Apples

With its special aroma, finely spiced and delicate at the same time, Speck Alto Adige PGI is great for enriching risotto with South Tyrolean apples.

After toasting the rice, blend with Gewürztraminer wine. Brown the apple in cubes in a little butter, cut the speck into strips and add 5 minutes before finishing cooking.

Pitta with anchovies, Capocollo di Calabria DOP and caciocavallo

Delicately spicy, Capocollo di Calabria PDO goes perfectly with caciocavallo and a fillet

d'acciuga, in a hot pitta made simply with flour, durum wheat flour, brewer's yeast and a teaspoon of sugar.

Varzi PDO Salami and polenta quenelle with escarole cream

With a sweet and delicate flavor, a fragrant and characteristic aroma, Salame di Varzi PDO goes perfectly with polenta and an escarole cream, obtained by blending the leaves with pine nuts, pecorino cheese and a drizzle of oil.

Finger of Cotechino Modena PGI with apple sauce

From the unmistakable taste, Cotechino Modena PGI is excellent served with a compote of rennet apples cut into cubes and softened on the fire with a knob of butter. Also taste it combining it with sweet flavors, such as caramelized pears, or with the pungent touch of ginger, lime or balsamic vinegar.

Salame Brianza DOP with Grana Padano waffles with fennel and mint

With a sweet and delicate flavor, taste it on grated Grana Padano PDO cheese waffles, flavored with finely chopped fennel and fresh mint. To make the waffles, place the mixture on the baking tray of the hot oven, forming discs of about 10 cm in diameter. To be completed to taste with chopped sun-dried tomatoes.

Tagliolini with cabbage cream and strips of Prosciutto Toscano DOP

An ideal proposal to enhance the flavor of Prosciutto Toscano DOP. Make a risotto pasta, cooking it in a compote of cabbage and boiled and whisked potatoes. Bring to the end of cooking by adding some broth and stirring the tagliolini with a drizzle of oil, grated Pecorino Toscano and strips of Prosciutto Toscano DOP, to be used also as a final garnish for the dish

Pumpkin Quenelle with Coppa Piacentina DOP, Parmigiano Reggiano and Agresto

Let yourself be surprised by the combination of Coppa Piacentina DOP (served in thin slices) with a pumpkin quenelle and amaretti. Accompany all with an agresto sauce, a very old condiment made from the cooking of the unripe grape with the addition of vinegar and spices

A project to enhance the knowledge of the excellence of the protected Italian delicatessen produced by the Salt & Pepper School and promoted by ISIT (Istituto Salumi Italiani Tutelati), the Association the reference of the Consortiums for the protection of DOP and IGP cured meats, thanks to the valuable contribution of the Ministry of agricultural food and forestry policies (Mipaaf).

www.isitsalumi.it

The contents of this post have been produced entirely by ISIT.
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