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“Cucina Calabrese” is not a simple recipe book but a journey through the history and traditions of our region

CATANZARO – Published by Local Genius, a publishing house of Catanzaro, the new edition of the volume “Cucina Calabrese” completely revised, updated and expanded with different identity recipes. Extensive research work in the different territories of the region has allowed us to dwell on the dishes of the Arbëreshe culture (Panagia; DromeAndsat; ShAndtridhlat), on the Struncatura, on the Brancaleone wild artichokes, on the Castello mushrooms in Stilo, on the Sauza di Fave in Cirò Marina, on the mythical Sardella prepared in different ways on the Ionian and Tyrrhenian bands, on the Pitta with the Sardella, on the Morzello di Catanzaro, on the black pork charcuterie.

Approximately 550 color and glossy pages, with hundreds of original color photographs. Large section dedicated to typical and traditional products, starting with DOP and IGP products. Recipes explained step by step to learn how to make them even at home. A fundamental tool for gourmets, restaurateurs, nutrition experts.

“Cucina Calabrese” also contains a full-bodied introductory essay by journalist and essayist Massimo Tigani Sava, titled “From the Sissizi d’Italo to the Mediterranean diet”. The mythical figure of Italo, king of the Enotri, is associated by historiography and literature of antiquity with the invention of the Sissizi, as in the case of Aristotle in “Politics”.

Contemporary historians and archaeologists, who have studied for example the enotri settlements of Sibaritide, have considered the Sissizi as an important evolutionary moment of an agricultural and agri-food dimension in which the collection and preservation of foodstuffs, as well as communal meals , were carried out socio-economic functions of strategic importance.

Massimo Tigani Sava starts from Sissizi d’Italo and, with continuous and punctual references to the most authoritative archaeological and historical studies on ancient Calabria, goes back the millennia to dwell on some of the main identity and cultural traces of agribusiness and food in a land then it became the homeland of the Mediterranean diet.

The full-bodied and documented essay, spanning the centuries, refers to the relationship between the mythical legislator Zaleuco di Locri and the zero kilometer philosophy; to the luxury and splendor of Sibari, which recognized a leading role in its leaders; to the fundamental intuitions of Pythagoras and the Pythagoreans, from the Superlative School of Croton, with reference to the science of nutrition, dietetics, vegetarianism, food prohibitions; to the text of Senatus Consultum of Bacchanalibus found in Tiriolo, as well as in the Locrian pinakes, in relation to Dionysian cults and wine culture.

And speaking of oenology and viticulture, Tigani Sava opens a discussion on the historical role of Enotri, in Calabria 3,500 years ago, in relation to the cultivation of life with a dry perch, introducing the concept by Alberello Enotrio. The references to Varied by Magno Aurelio Cassiodoro, a native of Scolacium, containing several passages on the agro-food wealth of Bruzio at the time. But the great intellectual who worked at the court of the Goths in Ravenna was also the founder of the Vivarium which, in a magnificent part of the Gulf of Squillace, housed fish farms in sea water using specially identified and modeled basins in the promontory. of Stalettì: a first admirable example, in the West, of sustainable fish farming, but at the same time a guarantee of high quality and authenticity of the fish.

Going through the centuries, we come to the figure of the immense Tommaso Campanella di Stilo, who in his utopian work “The City of the Sun” gives a central place to agriculture and food. Knowing the art of the land, between cultivation and breeding, is for Campanella a decisive moment in the formation of the Solari, and at the same time, nutrition is based on a detailed and scientific knowledge of the food chain. Campanella, writes Massimo Tigani Sava, in fact introduces the concept of certified quality foods, like the current specialties Dop and Igp.

Very significant, therefore, are the pages dedicated to Vincenzo Padula di Acri of the 19th century, an enlightened priest who, in the pages of the periodical he directed and compiled, “Il Bruzio”, wrote indelible pages on the domestic breeding of pigs, as well as on the production of licorice, in certain freestones the place of indiscriminate exploitation of a predominantly female workforce.

We come to Corrado Alvaro, the greatest Calabrian writer of the 20th century, a native of San Luca. In “Gente in Aspromonte”, the very sensitive narrator and journalist describes the relationship between Calabria, the breeding of black pigs and the role of charcuterie, in particular charcuterie, a symbol of wealth and master power. The essay entitled “From the Sissizi of Italo to the Mediterranean diet” focuses on many other historical references to the millennial food culture in Calabria, and some pages are devoted to the ideas of Ancel and Margaret Keys, American scientists who study also to Nicotera explained the wholesomeness of the Mediterranean diet.

The figures of San Bruno and Gioacchino da Fiore are recalled to build the image of a Calabria, embraced by God and by Nature, which for almost four millennia has been a region in which agribusiness and food have reached real heights of excellence. The volume is on sale at newsstands, bookstores and on Amazon.

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