What is the food like that Italians? Certainly I do not expect to give a response that matches the consensus of all. I will only express my thoughts, that of a woman celebrating the world of flavors and traditions, and daily living, as a companion, the passion and warmth that conveys the food. We are fortunate to live in a country rich productions and creative minds, that allow us to enjoy the many pleasures that make Italian cuisine famous worldwide. Well, I believe that Italians like me love a convivial kitchen made of earth products. A kitchen is accessible to all, that expresses the territory and the people from which it originated.

Friday 6 February was held in The Garibaldi Cantu the final tasting of the 3rd Festival of Cazoeula. Eight restaurants in the race have competed for the prize "Cazouela of Now"For the best dish of cabbage and tomato rib: the triad Canturina. A plate of traditional popular Lombard long history. A typical preparation of the kitchen winter whose name can be found written in different ways: cassouela, cassuola the casouela. Anyway, the recipe has as ingredients pork (ribs and rind) accompanied by cabbage cooked, spices, red wine and tomato concentrate. About, to better digest the cazoeula is advisable to drink before tasting a glass of grappa. Custom born of ingenuity peasantry… big shoes and brain up!

The cazouela

• Restaurants in the race.

Attended the event: The Ladder, The Giardinet, The Oaks, The Garibaldi, the Osteria del Km 0, The Farm Urtulan, La Bastide Mattia, and Trattoria Rest.

• The jury.

Experts enogastronomes, communicators in the industry, cooks and lovers, have had a protagonist as honorary chairman of the history of Italian football: Giovanni Trapattoni.

In jury Claudio Bizzozero Mayor of Canterbury, Elda Borghi godmother official cazouela Canturina, Bruno Profazio deputy editor of the newspaper The Province, John Bettio entrepreneur, Nicola Gini journalist and lover of food and wine, Alberto P. Schieppati editorial director of the magazine Arthur, Rocco Lettieri expert longstanding part enogastronomico, Antonio Silva professor of history and philosophy, Sergio Mauri vice-president of the Association of Chefs of Como, Carlo Pozzoni photojournalist and editor, Andrea Marconetti and By Maurizio Rosazza both of the two finalists' edition of Masterchef, Franco Cattaneo passionate about food, Emanuele Mambretti passionate about local traditions, Maurizio Casarola journalist of the newspaper The Province, and Aldo Nenzi gastronome longtime. I forgot, in the jury there was also a passionate woman in history, traditions and gastronomy, that communicates the territory and its products by focusing on the people, is called Cynthia Tosini. 😉

Well, during the eight samples I got to know better, among other jurors, Man Sports Bergamo origins that has shown great sympathy and availability. Many similarities and things to tell, because for many years I lived in his own common. Together, over judging the dishes, there was talk of traditions, of typical local recipes, and… it is very smile!

Giovanni Trapattoni

In the 3rd edition of the Festival of Cazoeula Cantu, with 334 points wins "Cazouela of Now" the restaurant La Bastide Mattia. In second place, The restaurant Garibaldi 332 points. Finally, won the third place the Osteria del Km 0.

Congratulations to all and…  Ode to Cazoeula!

From a te Cazoeula, tomato cabbage and rib, powerful triad canturina!
Ne 'in November, it 'December months are you favorite,
all fields covered with frost in January, ice the cabbage in a furious silent work.
The farmer with hunger and mastery sacrifices the pig.
For you the cabbage has abandoned mother earth, the pig has bowed his head.
The fire burns the casserole blushes. An orgy is consumed in the kitchen: Verza, Cotenna and Costina!
Suddenly comes your lover: the polenta!
Accompanies you on your journey. Excites you!
At the table expectantly awaits the old Monza.

Photography at the head of Carlo Pozzoni

Well you, questa è stata la mia prima volta in terra di Calabria. Posso solo dirvi che ho scoperto una terra che ha bisogno di essere raccontata e rivalutata, a land of many typical, a land rich in art and history, a land to defend ...

It 'was my first time, but make no mistake, will certainly not be the last. The emotions that I experienced have made that ‘u cori mi faci cavagli… (a way of saying that the Calabrian translated means my heart like so many prancing horses at full gallop).

From time Piero Romano, producer of olive oil in Stroud in the province of Crotone, I urged me to go find. Distances alas often do not help, but when the relations of friendship and esteem persist, statene certi, that sooner or later the opportunity presents itself. And so it was ...

In fact, when he learned that I was in Taranto for a holiday, the first thing he told me was: “Cynthia, you would not come to the Blogger's Day 11 August organized by me and Gal Kroton!”

This time I had my back to the wall, my only answer was a YES!

I wanted to stop myself a few more days in Calabria, because to speak and write of the territories that you visit you must live them with her people ... Today I will begin to tell you about my first day.

Food Blogger Day 2013

It 'was an intense day, full of flavor, knowledge, breathtaking views and handshakes. A day dedicated to the area and production in the Crotone. A tour organized by Gal Kroton, local action group, and Piero Romano's Farm S. Sebastian of Stroud.

We started the day with breakfast at Fattoria San Sebastian. So many good things to taste: good cakes Maria La Cava, le marmellate, the fresh fruit produced locally, and much more.

I love breakfast, are my favorite meal! In particular, I was kidnapped by "pitta n’chiusa”, a typical dessert from Calabria named for the circle of dough containing the filling, ben chiuso. Pita, from the greek crushed, un dolce a base di uva passa, almonds and honey… a real treat!

It was the turn of John Lucanto, dell’Beekeeping Diego Lucanto di Mesoraca. Passo per passo ci ha spiegato la lavorazione del miele. Fascinated by the sight of this timeless product of many virtues, we have carefully listened to, and then… we tasted!
This small family-owned company, in addition to producing, maintain and distribute their products, organizes tasting sessions and paths of knowledge of the processing of honey.

After breakfast,, a visit to Museo Contadino Farm located in San Sebastian, allowed us to go back in time to relive the methods of olive oil production of yesteryear.

The next stop was a visit to the mill stone of Casabona, the “Barn of the Bourbons”.  Here comes the hard wheat flour Senatore Cappelli, that, macinata a pietra, preserves the nutritional and natural.

A short distance away a herd of the characteristic “black pig of Calabria”, a Razza typical Calabrese.

When it was time for lunch we headed to the Aragonese Tower of Melissa, Stopped del Gal Croton. We waited many samples typical of the area including the caciocavallo, the black pig bacon, the brawn, la ‘nduja, pilchard, Pecorino Stroud, inter alia, recognized for the high quality of numerous awards, and much more…

During lunch we were escorted to a good red wine from Cantina Val di Neto IGT, and the craft beer brewery Blandino, both local productions.

I owe a special thanks to his friend Piero Romano, a special person who welcomed me like few have been able to do with the dear Martin, Maybe di Croton. In his Fattoria San Sebastian Stroud, produces organic extra virgin olive oil obtained from the higher plants trees, and in part by olive younger. The cultivars are: Round of Stroud, Carolea, Nocellara Belize, Nocellara Etnea, Biancolilla, Leccino, Frantoio and Coratina.
In the photo below, I wear my apron personalized with first name and last name Piero gave to each of us. And individual e… click! 🙂

In Torre Melissa, in a historical fort dating back to the sixteenth century, surrounded by breathtaking views under a blazing sun, we spent the afternoon deepening the knowledge of what was seen directly with producers. It 'was a moment of real aggregate, friendship, exchanges of views and contacts. But not only, We also admired the beautiful collection of sculptures of shells collected in the course of forty years of life by Antonio Rosati.

In addition to the many pictures of the ritual, We told local television station filmed from our experience on the day lived. Of course I told him about how my, starting from catering, could be done to promote local productions.

For example, it would be enough to propose a mini format of olive oil included in the bill to be put on the table, and that, once tasted is then brought home. Same thing goes for wine; who must drive is limited by consumption, then propose a taste and the ability to take away the bottle. Or, suggest a basket of fresh fruit in the territory at the end of a meal or breakfast in the hotel, that in addition or alternative to the traditional sweet, it would be good and useful and at the same time help farmers. Ci sarebbe da scriverne e parlarne a lungo…

I ended my evening watching the Folk Group San Sosti and dances typical Calabrian dedicated to emigrants who return for the holidays in their own land.