Calabria from Emporio Boutique 20years now deals with the distribution and marketing in Italy and Europe of carefully selected products made in Calabria and Sicilia.Da few years Boutique dedicates part of his entrepreneurship 'and experience gained from decades spent on the way to the commercialization of information difficlmente essential and otherwise available to individuals and businesses but also Italian Foreign wanting to look out of the discovery of Calabria Sicily and the commercial capital d 'Italy: Milan. For a year with special emphasis on new markets comes the awareness of the BRICS 'importance of being fully present on the web. It starts so this challenge with enthusiasm and devoting time and effort to the management of computer resources. So here is the website, facebook page and twitter.
The food of Calabria over the years has not changed much, the various dishes have different origins on the basis of the peoples who lived in this region, such as the Greeks and the Arabs. Obviously the introduction of the chili pepper dates back to after the discovery of the Americas, being native to Central America.
However, more importantly preserved foods such as salted anchovies, desalted and put in oil with chili, pork sausages (such as' nduja and the brawn Calabria), cheese, vegetables and dried tomatoes in oil, which enabled it to survive in times of famine, in addition to long periods of siege of pirates turcheschi.
Today in the cultivated areas are harvested delicious agricultural products are produced in the mountains and many cheeses are growing viticulture and olive production. The Calabrian recipes make heavy use of vegetables, of which the land is fertile: eggplant and then especially tomatoes, peppers, red onions and beans.
A central role in Calabrian cuisine is occupied by the bread, cured in the preparation and ingredients (important durum wheat), but also from traditionally home-made pasta.
Calabria has everything. It 'made of mountains, fertile fields and so much sea, and is the result of the work of many peoples and many cultures that' they have inhabited for centuries. This situation returns an extremely complex mix of traditions that result in a wide range of tastes and smells very large, sometimes unique, able to satisfy even the most demanding visitor. There is no doubt that the appearance of food and wine is one of the most valuable for anyone who experience a holiday in Calabria. Typical products that form the basis of the tasty food, and not only that, Calabria are many, some of which in recent years have become well known in Italy and abroad. Citrus fruits occupy a place of secure relief. Il Cedro Calabria, which is mainly cultivated in the high Tirreno Cosentino in the so called Coast of the Cedars, it will produce about 700 tons of cedar trees, used as a basis for the production of ice cream and liquor, but also for the Jewish religious rites. Other citrus Bergamot is of great interest, produced along the coast of the province of Reggio Calabria, as well as used for the production of ice cream and liqueurs, as well as essential oil in the perfume industry. Other Calabrian citrus quality with unique and special are the Clementine and orange that ripens during the winter grown mainly along the Ionian coast of Calabria, but with increased production in the province of Cosenza, Catanzaro and Reggio Calabria. The fruits are mainly for fresh consumption and reach all the main Italian markets. Other typical Calabrian products that occupy a place of absolute importance are the meats, which according to some sources seem to have origins dating back to the period of Greek colonization. The Calabrian salami with Protected Designation of Origin are Soppressata, the sausage, the Capocollo and Bacon. Next to the industrial production there is a large production craft and for personal use, a tradition that has been handed down for centuries and that is existence in 'large presence of pig farms throughout the region. Another food product obtained by processing of pigs which now begins to be known, is the Nduja, produced in the town of Spilsby. Equal attention should be given to the parties of pig that are not used in the production of sausages but that form the basis for tasty traditional dishes from Calabria (eg, greaves, gelatin, pudding, etc..). Typical products with excellent organoleptic properties are those dairy, obtained by processing the products resulting from the long tradition of sheep farming and the breeding of cattle of the people of Calabria. With milk products are obtained which recognized the goodness Caciocavallo, Pecorino Crotone, Ricotta fresh and smoked sheep's and goat's milk, junket, mozzarella Sila, etc.. The cultivation of figs in Calabria occupies a place of great importance, and for a few years is not only aimed for family use but also the scale and industrial production. Eaten freshly picked figs are a real delicacy. The same can be stored and eaten dried, stuffed with walnuts, stuffed into a shrub crown-shaped, baked, wrapped in fig leaves shaped like a ball. Almost always, the drying process is preferred to the natural one and not the industrial one, in the zones of greater production which are those of Cosenza. The so-called onion of Tropea is a unique product of its kind, rich in valuable nutrients and quality in food preparation; their sweet flavor allows it to use pleasant even raw. It is mainly cultivated in some areas of Vibo Valentia province, although in recent years a significant production developed in the areas of Savuto Cosenza. For all countries of the Mediterranean countries the cultivation of olive trees and olive oil production activities are fundamental elements of agriculture and food of great quality. Olive oil, especially in places of production such as Calabria, is the basic element of food products. The production of more valuable you have in common cosentini of Albanian origin, in some areas of the Crotone and complain, and in various areas of Reggio. Even the wine in recent years is gaining national markets. Rooted in eating habits Calabrian increased production has been for a long time mainly related consumption. Today local wines are highly appreciated in national and international level and the areas of greatest interest and production of DOC and IGT wines are those of: Ciro in the Crotone, Lamezia in the province of Catanzaro, Pollino, the Savuto, of Verbicaro and Donnici in Cosenza, and Bivongi of the Costa Viola Reggino. A plant belonging to the legume called Licorice finds its natural habitat in Calabria. It is found mainly in the Plain of Sybaris, in the municipalities of Rossano and Corigliano, where it is produced more than 70% of national production. As of the end of the summer and throughout the autumn period under the pine and beech forests of the Sila was born and raised one of the most well known products and appreciated the Sila: the fungus. The main species present are the "porcini" (Boletus edulis) and the "rosito" (Delicious agaric). There are, then, other typical Calabrian products, or at least, if not typical, grown and produced in Calabria thanks to ideal weather conditions that levels of quality internationally recognized. E ', for example, the case of chili pepper that is an integral part of the food culture calabrese. There is, then, the pilchard, called the "poor man's caviar", obtained by mixing together the chili pepper and newborn anchovies caught in Calabria. There is, again, the tomato Belmonte, required by gourmets and ate mostly fresh. One can not fail to mention the potato Sila, Sila plateau produced and marketed in Italy and abroad.
www.calabriaboutique.com
The food of Calabria over the years has not changed much, the various dishes have different origins on the basis of the peoples who lived in this region, such as the Greeks and the Arabs. Obviously the introduction of the chili pepper dates back to after the discovery of the Americas, being native to Central America.
However, more importantly preserved foods such as salted anchovies, desalted and put in oil with chili, pork sausages (such as' nduja and the brawn Calabria), cheese, vegetables and dried tomatoes in oil, which enabled it to survive in times of famine, in addition to long periods of siege of pirates turcheschi.
Today in the cultivated areas are harvested delicious agricultural products are produced in the mountains and many cheeses are growing viticulture and olive production. The Calabrian recipes make heavy use of vegetables, of which the land is fertile: eggplant and then especially tomatoes, peppers, red onions and beans.
A central role in Calabrian cuisine is occupied by the bread, cured in the preparation and ingredients (important durum wheat), but also from traditionally home-made pasta.
Calabria has everything. It 'made of mountains, fertile fields and so much sea, and is the result of the work of many peoples and many cultures that' they have inhabited for centuries. This situation returns an extremely complex mix of traditions that result in a wide range of tastes and smells very large, sometimes unique, able to satisfy even the most demanding visitor. There is no doubt that the appearance of food and wine is one of the most valuable for anyone who experience a holiday in Calabria. Typical products that form the basis of the tasty food, and not only that, Calabria are many, some of which in recent years have become well known in Italy and abroad. Citrus fruits occupy a place of secure relief. Il Cedro Calabria, which is mainly cultivated in the high Tirreno Cosentino in the so called Coast of the Cedars, it will produce about 700 tons of cedar trees, used as a basis for the production of ice cream and liquor, but also for the Jewish religious rites. Other citrus Bergamot is of great interest, produced along the coast of the province of Reggio Calabria, as well as used for the production of ice cream and liqueurs, as well as essential oil in the perfume industry. Other Calabrian citrus quality with unique and special are the Clementine and orange that ripens during the winter grown mainly along the Ionian coast of Calabria, but with increased production in the province of Cosenza, Catanzaro and Reggio Calabria. The fruits are mainly for fresh consumption and reach all the main Italian markets. Other typical Calabrian products that occupy a place of absolute importance are the meats, which according to some sources seem to have origins dating back to the period of Greek colonization. The Calabrian salami with Protected Designation of Origin are Soppressata, the sausage, the Capocollo and Bacon. Next to the industrial production there is a large production craft and for personal use, a tradition that has been handed down for centuries and that is existence in 'large presence of pig farms throughout the region. Another food product obtained by processing of pigs which now begins to be known, is the Nduja, produced in the town of Spilsby. Equal attention should be given to the parties of pig that are not used in the production of sausages but that form the basis for tasty traditional dishes from Calabria (eg, greaves, gelatin, pudding, etc..). Typical products with excellent organoleptic properties are those dairy, obtained by processing the products resulting from the long tradition of sheep farming and the breeding of cattle of the people of Calabria. With milk products are obtained which recognized the goodness Caciocavallo, Pecorino Crotone, Ricotta fresh and smoked sheep's and goat's milk, junket, mozzarella Sila, etc.. The cultivation of figs in Calabria occupies a place of great importance, and for a few years is not only aimed for family use but also the scale and industrial production. Eaten freshly picked figs are a real delicacy. The same can be stored and eaten dried, stuffed with walnuts, stuffed into a shrub crown-shaped, baked, wrapped in fig leaves shaped like a ball. Almost always, the drying process is preferred to the natural one and not the industrial one, in the zones of greater production which are those of Cosenza. The so-called onion of Tropea is a unique product of its kind, rich in valuable nutrients and quality in food preparation; their sweet flavor allows it to use pleasant even raw. It is mainly cultivated in some areas of Vibo Valentia province, although in recent years a significant production developed in the areas of Savuto Cosenza. For all countries of the Mediterranean countries the cultivation of olive trees and olive oil production activities are fundamental elements of agriculture and food of great quality. Olive oil, especially in places of production such as Calabria, is the basic element of food products. The production of more valuable you have in common cosentini of Albanian origin, in some areas of the Crotone and complain, and in various areas of Reggio. Even the wine in recent years is gaining national markets. Rooted in eating habits Calabrian increased production has been for a long time mainly related consumption. Today local wines are highly appreciated in national and international level and the areas of greatest interest and production of DOC and IGT wines are those of: Ciro in the Crotone, Lamezia in the province of Catanzaro, Pollino, the Savuto, of Verbicaro and Donnici in Cosenza, and Bivongi of the Costa Viola Reggino. A plant belonging to the legume called Licorice finds its natural habitat in Calabria. It is found mainly in the Plain of Sybaris, in the municipalities of Rossano and Corigliano, where it is produced more than 70% of national production. As of the end of the summer and throughout the autumn period under the pine and beech forests of the Sila was born and raised one of the most well known products and appreciated the Sila: the fungus. The main species present are the "porcini" (Boletus edulis) and the "rosito" (Delicious agaric). There are, then, other typical Calabrian products, or at least, if not typical, grown and produced in Calabria thanks to ideal weather conditions that levels of quality internationally recognized. E ', for example, the case of chili pepper that is an integral part of the food culture calabrese. There is, then, the pilchard, called the "poor man's caviar", obtained by mixing together the chili pepper and newborn anchovies caught in Calabria. There is, again, the tomato Belmonte, required by gourmets and ate mostly fresh. One can not fail to mention the potato Sila, Sila plateau produced and marketed in Italy and abroad.
www.calabriaboutique.com