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Our treasure: “Clementine di Calabria”
It is thought that the origin of clementine would be accidental and that the first fruit was discovered by Fr Clément Rodier (from whom it would have also taken its name), in the garden of his orphanage, in Algeria. There is also the hypothesis that the hybrid is much more ancient and comes from China or Japan; the monk would have simply introduced it in the Mediterranean.
After the first hybridizations at the beginning of the XX century, it was soon evident that it was a new species of Citrus (Citrus reticulata Blanco). Since 1940, clementine is one of the citrus fruits permanently present on the Italian market and, in the last decades, the most sold fruit after oranges. Among the varieties of clementine of Calabria, we find the Clementina Caffin. Almost seedless, it is rich in vitamins, aromatic and very sweet.
Navelina Oranges VCR cannot be missing on your table; with an intense orange color and a rounded shape, without seeds, they contain a very juicy pulp.
Our Cassanese Extra Virgin Olive Oil, obtained from Cassanese olives, is of excellent quality and, it is particularly appreciate by vegetarians. The flavor is dense and very fruity, offering clear scents of artichoke, ripe tomatoes and herbs. The color is straw yellow very clear.
The recipe of grape jam comes directly from Magna Grecia, the sweet and ancient mustard that for centuries, in Calabria, made only with grapes, is without adding sugar or other substances.
It is traditionally prepared during harvest time and kept in the legendary buccacci (jars) for winter, for a healthy and rich breakfast and, above all, to prepare tarts, cookies and the classic bocconotti of Calabria.
Among our delicacies: the “Dotted” Fig.
Particularly appreciated for its drying, so much that it could complete it almost entirely on the plant, it is resistant to rains and it is particularly resistant to the Blastofaga, the insect that in nature fecundates it, which is not able to penetrate its inside.
The predilection for hot and humid climates makes wild artichokes particularly common in the territories of central-southern Italy: it will not be difficult, therefore, to find them in Apulia, Sicily and in the Calabrian area of Locris, known by the classic dialectal name of Zzinurri.
Capers are common in the Mediterranean area and grow spontaneously in calcareous soils, they need very little water in order to live and develop. The harvesting of capers takes place during summertime in coincidence with the flowering period of the plant, it is particularly important to harvest them as soon as buds sprout.
The ancestor of many cultivated pear varieties is the wild pear tree, a very rare tree in nature. In fact, in some countries it is on the list of endangered species. The fruits are much smaller and firmer than those of the cultivated pear tree yet, have a sweet and aromatic flavor.
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