Tag: show

Caper plant: to show off on the balcony – Italian Cuisine

Caper plant: to show off on the balcony


Generally the desire comes on vacation. You look up at the beach or you take a sunny path, and you see it. Here it is, anchored to rocks or a Wall of stones, one caper plant two meters long, with fleshy leaves that move in the wind and that explosion of pinkish white flowers, with a tuft of violet peduncles inside. She's gorgeous. Capers we know how to buy them, but are we aware that we can also cultivate them? like this: it is grown on the balcony. Converting the terrace into a vegetable garden is increasingly common. With capers we transform it into a magical, fruity and semi-wild landscape spot. And then the home made capers are a satisfaction on the table, to put on under salt or pickle to flavor the food summer, but it is useless to deny that at a domestic level true virtue is Decorative.

There flowering it is very long, from June to September, and throughout this period a choice must be made: whether to opt for flowers or for the kitchen. Yes, because capers are nothing but i buds still closed. If the flowering is generous, you can move on by half and half: that is, leaving a few flowers on the plant and picking up some buds for tuna veal, pizza bruschette, sweet pepper pans, rabbit and more. Then, later in the season, i also arrive fruits, sayings cucunci, large and fleshy, summer protagonists in aperitif bars. And those can be seized at will, they are there on purpose.

But back to our plant. When you see it in nature, the first instinct is delinquent, yes, you want to climb and take it away. Absolutely not to do. You want to disfigure the landscape because it's uncivilized, you want it because it's probably illegal, you want it because then the plant dies.[IconfessIamwritingthatIdiditItookasmalloneafteradangerousclimbonarockyridgeinSardiniaandinreturnIhaveonlyscratchescutsandbruisesleftWellheisrightwithmyrenownedgreenthumbBeyondthefeelingsofguiltIunderstoodonething:sorobustinitsnaturalenvironmentregardlessofthesunandthedrynessoftheearththecaperplant[ConfessoiochestoscrivendodiaverlofattoNehopresaunapiccoladopounapericolosascalatasuuncostonerocciosoinSardegnaeincambiomisonorimastisolograffitaglielividiBenmistaconbuonapacedelmiorinomatopolliceverdeAldilàdeisensidicolpahocapitounacosa:cosìrobustanelsuoambientenaturaleincurantedelsoleedell’ariditàdellaterralapiantadelcapperowild it is very fragile].

To be able to grow it on the balcony you need to buy one of it greenhouse, or already used to living in jar and to feed on adequate fertilizers. It can be found in nurseries specialized in vegetables, in agricultural consortia, in those small local shops that sell hoes, seeds and salads, in the markets in the square.

Once the plan has been purchased (do not leave from seed, is a botanical undertaking almost impossible), here is how to proceed.

1) Put the jar in one sunny position or semi-up and leave it there for a few days (irrigating as in step 3).

2) Transfer the plant with its undamaged ground bread into crock pot larger and deeper, which can last a few years: the roots are delicate and it is good not to disturb them often. Put a layer of expanded clay on the bottom and fill with soft soil mixed with 30% of sand (sell them ready-made).

3) The caper does not like moisture: moisten little and often, avoiding that the earth is soaked or dry.

4) If possible, avoid the the saucer and surely remove it throughout the autumn and winter: stagnant water is lethal.

5) For a more abundant flowering you can ask in a greenhouse fertilizer adequate.

6) At the beginning of winter, when the leaves have fallen, pruned the branches by cutting them to a length of 8-10 cm.

7) In winter, those who live in a harsh climate zone (below 8 °) will have to to protect the plant: place straw on the ground and wrap the stems with non-woven fabric, or move the vase into the stairwell or into an attic.

8) In the period of rest, little irrigated, only when the earth dries up, because the roots absorb little water; an excess would make them rot.

9) From the point of view of the illnesses, the plant fears above all the snails, to be removed by hand if possible, also to avoid poisoning with pesticides if you want to eat the buds. It is known that the caper attracts ants, which do not damage it, but could be a problem in the home. Especially in this case, do not use insecticides. On the market (supermarkets and greenhouses) there are cans that contain bollards that can remove them.

10) Capers cannot be tasted as they are, just picked from the plant: they have a slightly intense and too herbaceous taste. You will have to treat them by putting them in salt or vinegar. The best technique is that of under salt, it preserves the taste better and is more practical: just put the buds in a bowl with plenty of coarse salt and stir occasionally for 3 days. Then pour it all into an airtight jar and keep it in the fridge.

Cristiana Cassé
21 July 2016
updated July 2019
by Carola Traverso Saibante

DISCOVER THE COOKING COURSES OF SALT & PEPE

Back to Menfi Inycon, the oldest Sicilian wine show – Italian Cuisine

Back to Menfi Inycon, the oldest Sicilian wine show


Begins Friday Inycon 2019, the oldest review of Menfi wines, to learn about the products of the vine but also to appreciate all that this wonderful land has to offer

They could only be the vestiges of ancient Greece to welcome in the territory of Menfi Inycon 2019, the oldest review of wine in Sicily. The town in the province of Agrigento, the home town of the most exciting Greek architectural memories, will live a dense moment of culture, art, wine and food, starting from Friday 21 June until Sunday 23. What better time than the summer solstice for celebrate quality viticulture but also culinary excellence, art, culture and music? In Menfi, producers, writers, artists and farmers will take turns in the three-day event to show the public the best of this lucky corner of Sicily. "The great protagonists of Inycon 2019 – explains Mayor Marilena Mauceri – will be the districts of Menfi, custodians of the tradition, hospitality and culture of these lands where peasant wisdom, developed through technological innovation, has reached levels of excellence in the wine and agri-food sectors. Inycon 2019 will be a great collective party that will see all the people of the Contrada gathered together to celebrate and share with the public beauty of this happy corner of Sicily, whose most authentic expression is represented by the peasant community, the faces of the country people and its food and wine products ".

Wine, land, sea

Wine tasting, theater performances, debates and conferences on sustainability of the reception of Menfi will be the unmissable events of this three days in which all knowing how to do this corner of Sicily will be laid bare. As stated by Nadia Curreri, Councilor for Tourism, Sport and Culture, Productive Activities and Crafts of the Municipality of Menfi “We are very proud of the program of the new edition of Inycon. After more than twenty years, in fact, the event has entered the calendar of summer Italian tourist events not to be missed, so much so as to be a powerful and effective territorial marketing tool that sees the whole community cohesive to reach a common goal: to illuminate and to make visible all the merits of the Menfitana identity and its territory ".

Virtuous example

The payoff "Memphis and the colors of his land" accompanies the logo of Inycon 2019 and contains the new vision of the event that is proposed as model of virtuous tourism and fly for the entire economy of the territory. A center to which all the virtuous actions that make Menfi and its lands an irremissible experience to live not only in the summer, but in every season of the year, converge and then radiate.

Inycon – Memphis and the colors of its land (21/23 June 2019) For the detailed program: inyconsicilia.it

L'Italie à table, the Italian gastronomic excellence show in Nice – Italian Cuisine

L'Italie à table, the Italian gastronomic excellence show in Nice


Truffles, oil, wine, pasta, desserts and much more along the Promenade des Anglais in Nice where the Italian food and wine excellences conquer the French.

Cured meats, cheeses, desserts, pasta and even wine: the list of quality products is long, the result of Italian gastronomic excellence, which could be tasted in Nice from last June 7th until 11th along the beautiful Promenades Des Anglais, scope of the Salone L''Italie à Table, an appointment under the European program Sistina, now in its 15th edition, in which small artisans have made tourists, passing customers and French catering professionals taste their products. A way to promote across the border niche productions of the highest level that could intercept the demand not only of tourists but above all of those who work with food every day, as chefs, owners of premises, wholesalers. "The idea came about 16 years ago," he explains Michele Palmieri, a young person in charge of the Italian Chamber of Commerce in Nice – when they were looking for a way to introduce some typical excellences of Piedmont and Liguria, the two regions closest to France, to the French market. It began with only references from the provinces of Cuneo, Imperia, Veneto and Emilia, to arrive at today where there are over forty exhibitors, they come from all over Italy and most of them have confirmed their participation for years ". A won bet therefore.

Cheeses, honey, oil and biscuits. All the Made in Italy excellences

Walking through the stands is like finding corners of Italy where accents mix with local products. Among the many exhibitors, the company Bonifazi, was one of the first to believe in the project of L''Italie à Table. It produces extra virgin olive oil from the early 1900s in the Umbrian countryside. The olives are the local ones, leccino, moraiolo and frantoio, the production remained artisanal, although over the years the numbers of the bottles produced have grown. Giuseppe Veglio produces his own Tuma d 'Fe on the hills of the high Langa, with milk produced by its 120 sheep that graze freely in the meadows. He has been coming to Nice for years. The cheese is made only from April to November, when the milk is rich in all the aromas and aromas of the field herbs. Once heated to 37 ° the sheep's rennet is added and then the toma remains to rest for two days. It is "caressed" with a pinch of light blue Sicilian salt, left to rest for another week and then it is ready to be tasted. At their first salon they are the owners of the Perfumed Experience Laboratory by Riolo Terme, a shop where ancient grains mix with seeds and spices to create recipes that have been handed down from generation to generation biscuits that smell of lavender, turmeric and hazelnuts, in which every bite is like a return to childhood.

Meeting with French cuisine

These benches at the L’Italie à Table salon are an opportunity to get to know those who really are behind the products they often use, without knowing their history. This is why Sebastien Perinetti, manager of the restaurant "Canon" in the center of Nice every year this fair is not lost for anything in the world. “I have always used many Italian, Ligurian and Piedmontese specialties above all – he tells us when we meet him – starting with oil, cheeses, polenta, which in the restaurant I propose combined with lamb and white beans from Pigna, another Italian specialty , a Slow Food presidium cultivated in the province of Imperia ”. And then the natural wines of Fornovo and the trombetta courgettes, typical Ligurian. In his restaurant the menu changes twice a day, "because – he explains – it depends on what the suppliers bring me: the fisherman, for example, arrives at 13. I know what I can offer my guests at that time". Attention to the highest quality products also for the restaurant L'atelier, by Stephane Chenneveau, who specialized in porridge, which in France they call Socca. He proposes it as a base on which he then serves fish, meat, vegetables and cheeses, and accompanies it with a good glass of wine (he has over 600 references between biodynamic and natural), often Italian. He also does not miss the L’Italie à Table show because, as he tells us, “we French are like you Italians, attentive to detail, always discovering new excellence to offer to our guests. And this is the right place to stay ”.

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