Tag: Nero

The Alce Nero tomato turns pink to combat breast cancer – Italian Cuisine

Alce Nero puts Fiocco Rosa on its organic tomato puree to support the fight against breast cancer. Here is what the project consists of

Black Moose, a brand committed since the 70s in the production of organic food grown in full respect of the land, once again claims Komen Italy, an organization that has been operating for over 20 years to keep attention focused on female health.

The past of organic tomato it is therefore tinged with pink, thanks to a special limited edition graphic, enhanced by the Pink ribbon symbol of Komen Italia and the fight against breast cancer.

In this way Alce Nero will contribute to support the project "Women in the Center": A multipurpose space at the Bellaria Hospital in Bologna, designed to encourage the recovery of the psycho-physical wellbeing of patients during and after cancer treatments.
This happens through different types of activities, such as lo yoga, the gentle gymnastics, manual, creative and activities good nutritional practices, also offering services such as the listening point, the legal help desk, and organizing thematic meetings and conferences.

Short chain, tomatoes grown exclusively in Emilia Romagna, absence of additives o added salt, to preserve flavors and nutritional properties: these are the cornerstones that make the Alce Nero tomato sauce a top quality organic product.

The wine of the week: Oltrepo Pavese Pinot Nero Giorgio Odero 2015 Frecciarossa – Italian Cuisine

Best wishes to Frecciarossa, who turns one hundred years old and is in splendid shape. Like his great Pinot Noir, one of the reds symbol of the Oltrepo

There are goats that keep the forest clean and cows that provide manure to fertilize the vines. And, then, a crowd of dogs, beehives with bees, orchard, vegetable garden, cured meats hung to age in the cellar, along with cups and pancetta. Frecciarossa is a historic company of the Oltrepo – this year turns 100 years old– but here you can't breathe that ancient and somewhat snobbish air that is found in many noble wineries. The wines were among the first to be exported abroad: "We have the license number 19" tells me the owner Valeria Radici; He even knew them Alfred Hitchcock, who was crazy about our Sauvignon ”.

The company's history begins with the great-grandfather of Valeria; Mario Odero lived in Wales, where he worked in the coal branch; World War I forced him to return to his homeland, but he did not want to stay in his hometown of Genoa. After a trip to Oltrepo, he remains so impressed by the landscape that he decides to sell everything he has to buy the Frecciarossa estate. But it is his son Giorgio who gives great impetus to wine production, after a trip to France, a country from which he brings back ideas and techniques to make quality wines and the passion for Pinot Noir. His daughter Margherita, one of the first to continue women in Italy to deal with wine, until, after a life lived in Paris, Valeria also feels the call of this land. "As a child I spent summers here and it's the only place I've always felt like home."

Speaking of his wines, he told me that “Carillo is the most essential version of Pinot Noir, it is fresh and focused on the fruit, without superstructures; it is the wine in which I recognize myself more, together with the Anamari, the red with the native grapes of the Oltrepo, which we have resumed to produce ". But the wine that best represents the great history of the company is undoubtedly the Giorgio Odero Pinot Noir that among other things, and rarely happens in Italy, can be purchased in the company of well six different years. Produced on the first hills of Casteggio from a single vineyard, it is a wine that needs time to give the best of itself; this is shown by the 2015 vintage, the son of a hot vintage, which is already able to show off a great class and perfect territorial adherence. The aromas are those of small fruits, Rossana candy and red orange; to taste it is juicy, refreshed by balsamic notes. 2014 is more subtle, ready and "Nordic", the son of a cold year with an elegance that brings it closer to Burgundy.

Why now: it's always the right time for Pinot Noir.

As did: fermented with indigenous yeasts in steel tanks at a controlled temperature; maceration lasts about 15 days, followed by aging for 12 months in 25 hectolitre wooden barrels, then six months in steel and, finally, at least one year in the bottle.

To combine with: is very good with recipes based on birds, from pigeon to duck, flat pirmi with meat sauces, roasts and cut.

Serve it at: 16-18 ° C.

Price: 27 euros.

frecciarossa.com

Our recipes in combination:

Tagliolino nero with squid and Soppressata di Calabria DOP – Italian Cuisine

To match the intensity of flavor of one of the most characteristic Italian cured meats with the delicate taste of the calamari? Find out how, in this recipe!

Calabria boasts a centuries-old tradition in the production of salami: the first oral evidence dates back to the Greek colonization of the Ionian coasts, while the first written trace was of the Roman writer Marco Terenzio Varrone in the 1st century BC. We need to wait for 1600 to get the first official documentation regarding the tradition of processing pork, published in the written work Della Calabria Illustrata. What is known with certainty is that the Calabrian salumi count many famous admirers, including the writer and adventurer Giacomo Casanova, who tells of having lunch at the table of the bishop Francescantonio Cavalcanti in Calabria. Here he had the good fortune to taste them and probably also tasted the soppressata, the most prized regional sausage.

The Soppressata di Calabria PDO is obtained from meat destined to ham and fillet, to which is added the lard selected from the front of the loin. The meat and lard are then flavored with black pepper in grains or sweet or spicy red pepper and other natural spices. Then bagged in pork guts, are tied by hand with natural twine and left to age for a minimum of forty-five days.

The Soppressata di Calabria has a characteristic slightly flattened shape. Excellent consumed in purity, its round and spicy flavor also make it an original and unusual ingredient, which can enhance a seafood recipe, such as black noodles with squid, a strong dish of Mediterranean cuisine.

Ingredients

300 g black noodles
150 g clean squid
100 g Soppressata di Calabria PDO
2 tablespoons olive oil
1 clove of garlic
1 chili pepper
50 g parsley
juice of ½ lemon
1 lemon
Oil, salt and pepper

Method

Blanch the parsley in plenty of salted water, then toss it immediately in cold water and ice.
Squeeze the parsley well and centrifuge with olive oil, season with salt and pepper.
Meanwhile, in another saucepan boil plenty of salted water and boil the tagliolini.
Sauteuse in a sauteuse to fry the Soppressata di Calabria DOP chopped with your hands in a drop of oil for a few seconds, then add the baby calamari, garlic, pepper and finally when everything will be well sauteed with lemon juice.
Jump again for a few moments and season with the parsley centrifuge previously obtained.
Serve and finish the dish with a scrap of lemon peel.