Look at this picture… un’onda di vigne. I seem to be still there, stops to look at a vineyard on gentle rolling hills that turned into a wave. One spectacle of nature that man proud with his care.

Now I close my eyes, and mind back in Calabria. Are in the locality Serpito, a Strongoli, in the province of Crotone.

This actually originated in the late 1800 was founded by Felice Russo, that, after working in West Virginia, and later in New York, twenty years later he returned to Italy by investing in Stroud, in the family business is now in its fourth generation.

A wave of vineyards

Strongoli, land of great history whose ancient name is Petelia.

Between the I 'and II' century A.C. when it was a Roman colony, actively participated in the Punic Wars, which saw involved Hannibal. A witness, in the vicinity of the company, you can visit the Stone Tesauro, the tomb of the Consul Marcellus died in the battle against the Carthaginians led by Hannibal.

The’Azienda Agricola Russo & Long extends on a property of 53 hectares, referred 35 cultivated with olive trees for the production of oil PDO, and 18 dedicated to the vineyard. The grape varieties grown are the Gaglioppo, the Greek Black, the Malvasia Bianca and Black, the Greek White, and the Sangiovese. 

Azienda Agricola Russo and Longo

A production well established thanks to the good teachings transmitted by his predecessors. In this regard, I am reminded of a phrase almost obvious but no longer current, Joseph Russo told me accompanying me during my visit; suo padre, Salvatore Russo, he used to tell: “If you have to spend 10, you must have at least 12 !”

Today is quite the opposite, maybe it's time to think about it ...

Today my reflection begins by reading the rant of a friend, Piero Romano, producer of extra virgin olive oil in Stroud, Crotone. I knew him well, reading his words in an email that he sent me long ago now.

"Ciao to Cinzia, how are you? Sai, I started to walk the road of olive oil I wanted to focus on quality, convinced that, who works well, with the time to be recognized. But alas I had considered a greater god who reigns supreme even in the food world. I speak of the God of Money, undisputed king, that, with his power, relegates the humiliating quality in a corner! But not only, the greatest wonder was the disappointment of the medium that haute cuisine, Despite claims to be a champion of quality, ends to adopt very questionable holistic choices. "

Words of a knee put manufacturer like many because of a market of dubious origin and quality products, that the lack of oils culture, fertile soil in the consumer choices diverted, adversely affects.

In addition, the crisis that we live in is an accomplice to Do not argue choices, often exclusively dictated by ridiculous prices that are not absolute correspondence in the real production costs.

The sad part is completed by part of the restaurant, that, although it elects promoter of quality, uses behind the scenes, and not only, mediocre products.

Words and chopped ritritate, reissued by people like me, He loves and lives the world of productions, and that, having the opportunity to listen to producers inconvenience, He cares about their fate.

the consumatrice, by passionate, and communicator of the territory, I express my thoughts vote, in the hope that sooner or later, These words are not just empty words.

I propose again below my speech in the latest edition of Oil Workshop, during which I expressed very specific requests to help consumers towards a more informed choice of olive oils:

• For Communicators I ask more simplicity in the words. often I insist on this concept because what is really important is to make the earth good culture in simple terms, to reach people. Consumers still call quality olive oil, "The good oil". The term 'extra virgin' oil now in vogue, to most people is still unknown (evo: andxtra inadult d 'theiron).

• To Olivicoltori degustativi ask you to organize more events to tell people their oils. As Luigi Veronelli said: “The oil like wine. The olive tree as the vine."In addition to" Open Cellars "why not" open Oleifici ".

• At Wine I ask you to create a corner for an "oil shop" that allows the tasting of oils.

• For Restaurateurs I ask you to tell the olive oils that are brought to the table exactly as it does for wine, just ask the manufacturers data sheets, or even better, train workers in a room with taster courses for oil. In addition, I would like to see on the tables, as is already the case for wines, of the “oils cards of local olive oil” with informative pills that present briefly the characteristics of the varieties. Another thing I'd like to see me bring the restaurant, It is a small bottle of local olive oil, that “I would use during the meal, I would pay the bill at a promotional price, and that would take me home. "

• But I ask something also of Consumers. To be more curious to try the olive oils, we have so many varieties. Despite our 530 Italian cultivars and more, still we call the singular olive oil. When in doubt, just in case, We should move towards the DOP. Other advice, when you are on vacation take the opportunity to visit a local agricultural reality. In addition to living a unique experience, you will be much more aware of the products you will consume.

I conclude by recalling that, two tablespoons of extra virgin olive oil per day, they are an effective medical aid to combat cardiovascular diseases.

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.