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The Products of Aspromonte

The food products of Aspromonte are linked to the local breeding and agricultural tradition: the crumbly wheat bread cooked in the wood-burning oven, capocollo, a cold cut obtained from the pork shoulder and loin, pappaluni beans, and Aspromonte potatoes. Among cheese, Limina goat cheese, smoked ricotta cheese, and the so-called canestraio. And again, torrone filled with almonds, honey, extra-virgin olive oil, passito Greek wine produced in a small area of the Municipality of Gerace, outside the area of Greco di Bianco DOC.

Found 15 results (Sort order: Category > Product)
In Calabria, both hard and soft nougats are produced (among them, the so-called cumpittu, covered by a thick stratum of sesame seeds called with a word deriving from the Arab, giuggiulena). For the production of these sweets, Bagnara Calabra is particularly...
Category: Sweets
It can be produced with sheep, goat, cow's milk, or with mixed milk. It usually has a cylindrical shape with a 7.8cm side and 17.20cm diameter; the weight goes from 1 to 2 kilos. When it undergoes adequate maturation, its rind acquires a compact structure...
Category: Cheese
Ciminà Caciocavallo
In Ciminà the caciocavallo is double-headed. It is a small, long and unique cheese, even though it is not mentioned by any of the sector publications. It is also produced in its classic egg shape. Its weight ranges between 400 grams and 3 kilos....
Category: Cheese
Quality Brands:
 
Slow Food Presidium
The goat cheese produced on the slopes of Mt. Limina is exclusively obtained from goat's milk. It has a particular flavor and a strong and spicy taste varying according to the production period. To prepare the cheese, the milk - possibly fresh-milked...
Category: Cheese
Traditional cheese with a greek-albanian origin, the musulupu or musulucu is produced from March to September in the villages of Locride area, on the eastern side of the Aspromonte massif, in the province of Reggio Calabria. According to an ancient tradition...
Category: Cheese
It has a dark rind - dark beige or brown, sometimes also very dark brown - varying according to the duration of the smoking process, and inside it has an ivory color. It is a small cylinder of about 10.15 centimeters of height, with a diameter of 4.5cm....
Category: Cheese
Chestnuts are grown in Aspromonte since ancient times and are now considered as a typical food product that characterize the gastronomic culture of the Gallico valley. Before rural depopulation, chestnut was considered the main food in the farmers diet,...
Category: Fruit
It is a particular citrus fruit because it has never been planted or duplicated elsewhere. Similar to an orange, but with a color going from green to yellow according to the ripening level, it has a very thin and smooth peel and a weight going from 80...
Category: Fruit
The presence of slopes cultivated with olive trees together with the rests of several olive presses along the watercourses are evidences of an ancient vocation of the whole territory of Calabria. Favored by the influence of the sea (perceptible also in...
Category: Oil
Roasted in the oven or char-grilled, an ideal side dish for kid meat or in the soup with onions, potatoes have always been present in the cuisine of Calabria and in particular in the area of Aspromonte, as well as in all the mountain areas, also in the...
Category: Vegetables and Legumes
Light green, brownish, yellow ochre and scattered with reddish specks, or big and white: they are pappaluni, that is the beans of Aspromonte, cultivated in the upper-medium strips of the massif within the Park. Here, the microclimate, the soils, and waters...
Category: Vegetables and Legumes
Wheat Bread
Here, like in the whole Calabria region and in Southern Italy in general, it is easy to find bakeries with wood-burning ovens still producing big-size loaves of bread: they go from one to two kilos, and can have a rounded or oval shape with transversal...
Category: Bread
Stockfish
The stockfish, "a fish reaching places where there is no sea", has always been a popular product in the hinterland of Calabria. In the past, schooners and brigantines coming from Northern Europe docked at Pizzo harbor, unloading bales of stockfish which,...
Category: Fish
Capocollo, which has in Calabria also a PDO version, is a cold cut made with loin or pork shoulder. The cut, weighting 3 or 4 kilos, must be surrounded by a stratum of fat maintaining it soft during the maturation process. After being deboned, the meat...
Category: Cold Cuts
In the Municipality of Bianco and partly in the Municipality of Casignana, in the province of Reggio Calabria, an enological gem is produced: Greco di Bianco passito wine. This area is characterized by white clayey and calcareous soils that give origin...
Category: Wine
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