Tag: Organic

Marche cradle of organic: long live the organic! – Italian Cuisine

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History of a peasant civilization, dedicated to the natural management of a spectacular land, where great characters were precursors of a contemporary sensibility




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Cultivating an idea to give back to the earth what the earth gives us: life.
It is the agricultural Renaissance of the Marches. And the foundation of organic which here had the first trigger. If Italy has 15.6% of the area under natural management, in the Marche the share exceeds 22%. This true green revolution took shape in the fields that were the domain of Federico da Montefeltro, the leader who made Urbino one of the capitals of genius and beauty. These are the horizons of Raphael, whose five hundredth anniversary has just passed, which must be encountered here in his cradle of genius. All around is countryside garden green, golden with ears, silvered with olive trees, hilarious with sunflowers, crunchy corn, abundant with peaches and apples, animated by sheep and cows, turgid with grapes that give the supremacy of organic wine production. So much so that the Marches today are candidates for the first organic district in Europe with 2100 agricultural businesses networked.

Long live the organic
191515 "src =" https://www.salepepe.it/files/2021/10/biologico-@salepepe.jpg "width =" 239 "style =" float: left; "height =" 359That idea that today has become a common heritage – turning around you will encounter signs painted by children with the words "Long live the organic"- it was difficult in the 70s, when people ran away from the fields to go to the factory. It was launched by Gino Girolomoni, who at 24 became Mayor of Isola del Piano, where he was born a farmer. He is a sort of new lay Benedictine: his ora et labora becomes "produce according to nature giving the right income to those who cultivate". And it is no coincidence that Gino Grolomoni's green revolution starts from an ancestral convent: the monastery of Montebello. He restores it and with Tullia (his wife) and his son goes to live there in a single room to begin his adventure, which today has become a European green deal. Beautiful mountain becomes a very important cultural center, but 20 years will pass from when Girolomoni produces the first organic pasta, tomato puree and first fruit juice until finally, in 1996, the law governing the cultivation and production according to nature arrives. The brand he invents with Tullia becomes a point of reference. But Tullia leaves too soon. Gino sells the brand, feels lost and follows it shortly thereafter, at the age of 65. It seems that Montebello is destined to remain silent, but the mayor-peasant has sown fertile ideas and examples between the Musone river and the Cesana mountains. Like this the Gino Girolomoni cooperative is reborn and becomes a production center to combat false organic, to offer an alternative to conventional agri-food production. Today it boasts a hyper-technological mill where it grinds its own cereals, has an avant-garde pasta factory where drying is entrusted to time and wind and where the energy that moves the machines and millstones is the recycling of forest waste. Legumes are grown and hospitality is offered in the (delightful) Locanda and in the farmhouse, in the Convent which was the cradle of Italian organic farming. Gino still smiles from the packaging of pasta – awarded for the effectiveness and sustainability of the packaging at the latest Sana in Bologna (the organic fair) – framed by a logo that reads: "Peasant civilization, a lifestyle for us".

The cooperative
191517 "src =" https://www.salepepe.it/files/2021/10/pasta-@salepepe.jpg "width =" 269 "height =" 404 "style =" float: left;It is the spirit that animates Giovanni Battista Girolomoni, Gino's son, who carries on his father's ideas, shared by the 80 members and 35 young people who work in the cooperative: it produces 5,000 tons of pasta a year, 90% of which is sold abroad. All around is wheat and holm oak, pasture and forest. It was the Popes who decreed that the Marches were the granary of Italy; and Nazzareno Strampelli from Marche, with his wife Carlotta (Napoleon's nephew), created the grains that feed the world today: starting with the very famous and excellent Cappelli durum wheat which has unique gastronomic characteristics. In the Marche region – from Isola del Piano passing through Piticchio, Camerino, Osimo, Monte San Pietrangeli up to Campofilone – there is a pasta district that is on a par with Gragnano and Fara San Martino, with a particularity: here there is also a lot of egg pasta, but with semolina, according to the recipe of the “vergare”, the farmers' wives, authors of a sublime local cuisine.

The second chapter of the novel with nature
Under Arcevia, surrounded by its castles (nine within ten kilometers), between Loretello (magnificent) and Piticchio (the castle of Love), the second chapter of this novel of nature opens. Before arriving there, however, it is advisable to make a detour to Pergola to admire some absolute masterpieces; are the gilded bronzes. Four statues that tell the glory of Rome: they are 2100 years old and testify like here the beautiful and the good are root. They know this at La Terra e il Cielo, another cooperative that is the banner of organic farming. Bruno Sebastianelli, historic president, recalls: "We started with the bio when there were no laws yet. I remember that they denounced us because we (we and Gino Girolomoni) produced wholemeal pasta, which could not be called that. The Earth and the Sky started with 32 hectares rented from the municipality of Senigallia in 1978 and the Marche was the first region, in the 1990s, to make its own natural agriculture law. Today we, Girolomoni and the Montebello coop have set up the "Consortium Marche Bio". The Earth and the Sky was the first in Europe to charge the "right price" to remunerate farmers well. “So we defend ourselves from speculation, ensure the highest quality and give those who cultivate the right income. And young people are returning to the countryside, multifunctional companies are reborn and we can do research. " La Terra e il Cielo brings together 106 members throughout Italy and produces pasta from ancient grains and from Cappelli, spelled pasta, millet, legumes, rice, tomato, coffee and toasted barley. It has its own plants, but it is also the engine of the local economy. A example is that of Samuele Spoletini who at 29 returned to being a miller inheriting from his uncle the ancient stone mill that originated at the end of the 16th century. "Being a miller is enhancing what the earth produces", explains Samuele, " I have a relationship with the Earth and the Sky and with many small farmers based on quality and genuineness. The difference when you really stone grind at a slow pace is perceived in the flavor and nutritional value. " Thus was born for example the pasta made from 700 grains; it seems crazy, but it is the new frontier. "If we do not look for new horizons", adds Bruno Sebastianelli, "there is no more income in agriculture, there is not even in organic farming that has higher costs; the global market mechanism is crushing us, which is why we want to make a direct alliance with the consumer ". AND a pact based on quality. It is the quality of the Marche.

October 2021
by Carlo Cambri, photos by Francesca Moscheni

Posted on 06/10/2021

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the new vegan and organic "made in Italy" – Italian Cuisine

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They look like cheeses but in reality they do not contain milk, but fermented nuts. Created by a Milanese chef and produced in Romagna, they are a novelty that appeals. And you also receive prizes abroad




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Get the most popular superfoods: the dried fruit and i seeds Oily. Combine the trendiest technique of the moment: the fermentation. And add the authenticity of organic ingredients and 100% vegetable and the absence of any additives. What do you get? The "recipe" of Fermentini, i "Cheese-like" vegans who have set out to conquer the world from Italy. Reward yourself to London as "best natural ingredient of the year" and included in Germany among the 20 products biological most innovative, the Fermentini are born from the creativity of the chef Milanese vegan-raw food Daniela Cicioni and from the experience of the Romagna company Euro Company, which put them into production with an innovative technology developed fromUniversity of Bologna thanks to a research project co-funded by the Emilia Romagna Region. Result? Amazing. With the same consistency, compact but soft, of the municipalities cheeses and the same use opportunities. But with a strong taste, where the acidity given by fermentation it is balanced by the sweetness of dried fruit. A new way, tasty and convenient for consuming dried fruit. And an all-Italian response to the increasing request for simple foods, natural, healthy and completely vegetable.

180297 "src =" https://www.salepepe.it/files/2019/11/Cicioni_Olio.jpg "width =" 210ONLY 4 INGREDIENTS AND ZERO ADDITIVES
Cicioni fermenters are made only with four basic ingredients (fruit dried, oilseeds, water and salt) and are lacking of each type of additive (dai thickeners to preservatives). Besides being organic and vegans certified, are also suitable for celiac and to lactose intolerant since they contain neither gluten nor milk derivatives. To make them you start by leaving almonds and cashew nuts, in equal quantities (38% each of the total ingredients of the packaged product) in soaking for about 10 hours with water and bacteria lactic acid. Then water and salt are added, and the mixture is ground. Then we move on to fermentation, which takes place in a controlled temperature cell until pH goes below the value of 4.4.
Then the Cicioni fermenters are put into the characteristic mold octagonal in shape and dried for 24 hours. Then they spend five days in the seasoning cells, to then be distributed in the organic circuit, from specialty stores to large ones chains (like Naturasi, Piacere Terra and Bio c’Bon). The fermenters are kept in fridge and have a shelf life of 60 days. You can enjoy them alone, on bread with a drizzle of extra virgin olive oil olive, or in many delicious recipes. Cut to flakes or cubes, are added to salads and vegetables and shakes with creams and sauces.

180291 "src =" https://www.salepepe.it/files/2019/11/Euro_Company_SCicioni.jpg "width =" 210AN OPEN SOURCE PRODUCT
The fruit of the creativity by Daniela Cicioni and competence productive of Euro Company is "Open source"s. In fact, both the recipe and the production process were not deliberately patented. Indeed, the company has dedicated to the fermentation tanks a book that makes available to all (including competitors) knowledge on these products and which also collects 27 recipes of fermenters, cured by Daniela Cicioni herself. Euro Company strongly believes in this new one typology of products. So much so that, in addition to the Cicioni brand, it also proposes those made at 100% of cashew nuts with the addition of herbs aromatic or spices that are sold under the Fermi brand. And then, since that of the fermenters is one "Open family", it is still growing: now in the pipeline there is Ferme, a flowery rind product, made with cashews and walnuts macadamia. Proof gourmet.

Manuela Soressi
2019



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The Earth and the Sky, organic agriculture at the service of health – Italian Cuisine

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A link with the deep and lasting land. Indeed, with the earth and the sky, because the cycle of agriculture is not only made up of cultivated lands but also of seasons that follow one another.

And it is from this circularity that, forty years ago, La Terra e il Cielo was born, one of the first companies in Italy to make organic a targeted and conscious choice. It was 1979 and the organic sector was, by the five pioneers of the company, a targeted and visionary ideological choice, not a passing fad.

Today as then, the products are part of an ecological and solidarity production cycle, constantly listening to nature and the environment at 360 degrees. With a charter of values ​​that testifies to the constant ethics and commitment, rewarded over time by projects like the one with the Nobel Peace Prize winner Rigoberta Menchu.

Pasta, the Earth and the Sky is biological by tradition, authentic by vocation.

The pasta 700 grains

From this attention and this awareness, but also from the constant research, 700 grains are born, the pasta produced with wholegrain semolina of at least seven hundred different varieties of durum wheat. Not a seed, therefore, but many coming from different plots that are then mixed to give life to a new evolutionary population of the grains. The idea is by the agronomists Salvatore Ceccarelli and Stefania Grando, researchers of the evolutionary populations and founders of the Rete Semi Rurali association. For years engaged in the study of alternative farming techniques, they support and follow experimental fields to create evolutionary mixtures also in the Marche Region. The goal is to develop solutions that are increasingly serving the health of the environment and people. Like pasta 700 grains, a nourishing, digestible, high protein content product, which collects the nutritional principles of each field on which it is grown, without approval.

The controlled supply chain

Upstream, a controlled and sustainable supply chain, which starts from the full traceability of raw materials, passing through controls and certifications that guarantee quality and safety. But also a transparent relationship with consumers and even earlier with small producers, with whom a responsible and equal working relationship is established, starting from always fair rewards.

Mill-milled flours

mill the earth and the sky

Soft wheat flour and whole wheat spelled flour are still ground at the ancient water mill in Piticchio di Arcevia, dating back to the 15th century. It is precisely here that the flours of La Terra and the Sky are born, respecting the traditions. Durum wheat semolina for bread and pasta, type 2 soft wheat flour (with less bran but with the same beneficial properties of the whole wheat), whole wheat wholemeal flour (with soft wheat grown in cooperative farms), the wholemeal spelled flour (stone ground with traditional techniques, thanks to which it retains all the nutritional characteristics of whole spelled; used alone or with other flours for the production of bread, pizza and sweets), type 0 soft wheat flour ( more suitable for pastry).

focaccia flour the earth and the sky

"Sow the future", the essay and the presentation

"Sow the future" is the title of the essay by Salvatore Ceccarelli and Stefania Grando which focuses on what must be the heart of organic agriculture, or a means to restore the environment, without being a privilege for the few but to contrary to a general practice aimed at the health of all. The starting point is the analysis of the current state of the food system, with one billion people suffering from hunger in the face of almost two billion people who eat too much and badly. Behind this food system there is an agriculture that while ensuring massive productions is neither sustainable nor resilient, thus moving away from both the environment and people.

On November 16th the book will be presented by the authors themselves to Senigallia at 6 pm at the Naturasì store.

Recipe with pasta 700 grains: strozzapreti with vegetables by chef Dario Pierandi

Ingredients for 4 people

350 g. strozzapreti 700 grains

500 g. of vegetables: string beans, fava beans, carrot, wild fennel barbetta, leek, shallot, garlic clove, oil, salt, chilli pepper, 5 small tomatoes.

Method

Clean and cut the vegetables into cubes of the same size; in a pan add a little oil and start cooking with leek, garlic and shallots.

Add the cleaned and cut green beans into small pieces, adjust the salt, cover and continue cooking.

Cook the shelled fava beans separately from the skin and add the fennel and chilli.

Combine the two compounds once cooked.

Cook the pasta, drain it and add it to the vegetables. Stir in a little cooking water and serve.

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