Il Bed & Breakfast dell'Agrobiologica Foglini Amurri

Olive all'Ascolana Part I - Valerie - http://lacucina.blogspot.com

Sun, 23 Aug 2009 13:02:00 +0000

The local specialty food of Ascoli Piceno is an addictive one: giganticolives that are stuffed with meat and deep-fried. It may sound odd, but theyare very good. In fact, Bryanloves them, and he normally does not eat olives! Around the Piceno, no party orantipasto plate is complete without them.

The Ascolani say that this tradition actuallydates back to Roman times, but, like most things in this part of the country,it came into its own during the Medieval period. It is a rather ingenious dish,utilizing the most common (some may say 'humble') products at hand and turningthem into a delicacy.

It was originally a way to use up scraps ofmeat and cheese. The local olive variety, found only in this part of thecountry, is called the tenera ascolana. It is a behemoth as far as olives areconcerned, very large ovals that are very 'meaty'. The olive is a D.O.P. item,as is the final dish of olive all'ascolana (a special certification for theauthenticity of specialty regional products).

Local tradition dictates the olives be pittedby hand a spirale, in a spiral around the pit. The olive meat is then"reconstructed" around the little balls of meat before being breadedand fried. Special curved olive-pitting knives are sold in the local cutleryshops, some embossed with the Ascoli Piceno emblem, making them nice souvenirs. I oncewatched my former landlord pit about 300 olives this way and quickly decidedthat buying pre-pitted olives in tubs would be just fine for an americana like me!

The tenera ascolana olives are also unique inthat they are cured in a brine of water and sea salt instead of vinegar. Thismakes a huge difference in the taste; there is no 'pucker factor' with theseolives.

The meats selected always include pork andchicken; from that base other "scelte" are added according to taste.Indeed, each person I know in Ascoli Piceno makes their stuffed olives slightlydifferently. Some add a bit of beef or veal to the mix; others insist it musthave some prosciutto. I've run across a few that include mortadella, and oneman who used pancetta. As for the cheese, most use grana padano, but local,aged pecorino is popular, too. Odori (spices) vary, as well; some cooks addcelery and carrot to the pot of cooking meat (pulling it out beforeproceeding); some like nutmeg, others say it overpowers the flavor. Littlearguments break out over the "correct" way to make them, witheveryone always referring back to the authoritative, "Well, that is theway my grandmother made them!" Since this was cucina povera, whatever wasat hand was what they used, which is why everyone's nonna makes it her own way!

Next time I'll post the recipe, which was alittle labor of love to translate and adapt, let me tell you! My friends'recipes required measurement conversions (something I'm still not adept at,even after three years), and frankly the quantities were huge! Dorina, myformer landlord, told me, "If you're going to make them, you may as wellmake 300 of them, because why go to all that work for just a few? She had apoint. My recipe will make about 100. Once they are prepared and breaded, theycan be frozen until you're ready to fry them.

(we produce these olives, look at our products page)

Ciauscolo salami on EU quality list: Marche speciality gets PGI seal

Tue, 18 Aug 2009 08:37:00 +0000

(ANSA) - Brussels,August 17

A traditional salami produced in Italy's Marche Region has become the latest Italian food speciality to obtain a European Union protected label for its unique quality.

The 'Ciauscolo' salami wasawarded a PGI(Protected Geographical Indication) seal by the European Commission on Monday along with Spain's'Pan deCrus de Ciudad Real'bread and the Portuguese potato 'Batata dolce deAljezur'.

Some 850 European products have been awarded one of the EU's three protected origin laurels, which aside from the PGI include the PDO (Protected Denomination of Origin) and the TSG(Traditional Guaranteed Speciality).

Although it originated in the Marche Region, in the province of Macerata, 'Ciauscolo' is now also made in the neighboring Umbria region.

Italy far outdistances Franceand Spain for the number of its products which have qualified for one of the three EU quality seals, about 180.

Recent additions included Sicily's 'Pagnotta del Dittaino' bread with a PDO label; Roman suckling lamb,abbacchio romano,which has earned a PGI label; and Modena's balsamic vinegarfrom Modena is set to win a PGI label.

Italian culinary glorieslike Parmigiano, buffalo mozzarella, mortadella, lardo di Colonnata, Ascoli Olives, pesto sauce and Pachino plum tomatos have been protected for some timebut lesser-known munchies like Mt Etna prickly pears and Paestum artichokes have also swelled the ranks along with saffron from San Gimignano and L'Aquila.

A range of salamis, rices,honeys and nuts arealso on the protected list.

Some other notable recent Italian entries have been: a golden tench from Piedmont, the Tinca Gobba Dorata, which got a PDO; salty anchovies from the Ligurian Sea, which got aPGI; the Casatella cheese from Treviso, which got a PDO; a spring onion from Nocera Inferiore, which got a PDO; a chestnut from Rocca daspide, also in Campania,which got a PGI; bread from Matera in Basilicata, which got a PGI; an onionfrom Tropea in Calabria, which got a PGI; and a salame from Sant'Angelo inSicily, which also got a PGI.

Several up-and-coming regional wines have earned TGIs.

PDO identifies a product whose characteristics are exclusively dependant on a geographical origin and whose productive phases all take place in the specified area.

PGI defines a product whose characteristics can be connected with its geographical origin and that has atleast one productive phase located in the specified area.

TGS distinguishes aproduct, whose raw materials, composition or recipe, production method or transformation, are of a traditional type.

A traditional salami produced in Italy's Marche Region has become the latest Italian food speciality to obtain a European Union protected label for its unique quality.

The 'Ciauscolo' salami was awarded a PGI(Protected Geographical Indication) seal by the European Commission on Mondayalong with Spain's 'Pan deCrus de Ciudad Real'bread and the Portuguese potato 'Batata dolce de Aljezur'.

Some 850 European products have been awardedone of the EU's three protected origin laurels, which aside from the PGIinclude the PDO (Protected Denomination of Origin) and the TSG (Traditional Guaranteed Speciality).

Although it originated in the Marche Region, in the province of Macerata, 'Ciauscolo' is now also made in theneighboring Umbriaregion.

Italy far outdistances France and Spain for the number of itsproducts which have qualified for one of the three EU quality seals, about 180.

Recent additions included Sicily's 'Pagnottadel Dittaino' bread with a PDO label; Roman suckling lamb, abbacchio romano,which has earned a PGI label; and Modena's balsamic vinegar from Modena is setto win a PGI label.

Italian culinary glories like Parmigiano,buffalo mozzarella, mortadella, lardo di Colonnata, Ascoli Olives, pesto sauce and Pachino plum tomatos have been protected for some time but lesser-knownmunchies like Mt Etna prickly pears and Paestum artichokes have also swelled the ranks along with saffron from San Gimignano and L'Aquila.

A range of salamis, rices, honeys and nuts a real so on the protected list.

Some other notable recent Italian entries have been: a golden tench from Piedmont, the Tinca Gobba Dorata, which got a PDO;salty anchovies from the Ligurian Sea, which got a PGI; the Casatella cheesefrom Treviso, which got a PDO; a spring onion from Nocera Inferiore, which gota PDO; a chestnut from Rocca daspide, also in Campania, which got a PGI; breadfrom Matera in Basilicata, which got a PGI; an onion from Tropea in Calabria,which got a PGI; and a salame from Sant'Angelo in Sicily, which also got a PGI.

Several up-and-coming regional wines have earned TGIs.

PDO identifies a product whose characteristics are exclusively dependant on a geographical origin and whose productive phases all take place in the specified area.

PGI defines a product whose characteristics can be connected with its geographical origin and that has at least one productivephase located in the specified area.

TGS distinguishes a product, whose raw materials, composition or recipe, production method or transformation, are of a traditional type.

FRITTO MISTO begins in Ascoli Piceno a weekend dedicated to good eating

Sun, 26 Apr 2009 21:07:00 +0000

Ascoli Piceno is going to be the capital of “Fritto Misto”, an event dedicated to wine and foods held in the city from April 30th to May 3rd. The city which gave birth to the famous DOP (Protected Origin Denomination) Ascolana Olives is dedicating a non-stop four day event to good eating and drinking. Created by Tuber Communications, this event celebrating fried foods, has been realized in collaboration with the Perugia company Sedicieventi. Over 40,000 people attended last year’s edition. The event includes various initiatives, besides the traditional stands of fried foods from every Italian Region and from the world, guided wine tasting and interesting “Frying Lessons”, children can have the opportunity of participating in didactic activities, there is going to be an interesting exhibition area where visitors can discover the most original facts about fried foods and two seminars, one entirely dedicated to the Ascolana Olive and the other illustrating how oil used in frying is recycled. People attending this year’s attention also have the opportunity of purchasing a “Fritto Card” so they can fully enjoy the event. This new service card, realized in collaboration with Confcommercio and Confesercenti, gives holders the possibility of receiving free gifts and discounts at the stands and in all the shops and cultural sites of the city of Ascoli Piceno. The seminar discussing the Ascolana Olive is scheduled as the opening of the Show on April 30th at 9:30 am in Piazza Arringo. Famous chefs such as Antonio Tubelli, Laura Ravaioli and the “Cuochi di Marca” and rising young chefs are going to be in Piazza Arringo every day teaching all the secrets of good fried foods and giving lessons on how to fry foods. Every day at the Palafritto, between 12 noon and 3 pm and between 6 pm and 11 pm, visitors can follow a genuine “flavor” itinerary with the tasting of various fried foods and a special section dedicated to recipes for those with celiac disease and those suffering from food allergies. Those wanting to buy quality products can do so every day from 9:30 am to 6:30 pm at the “Mercatino del Fresco e Fritti D’Autore”, a market selling food products inside the “Chiostro di San Francesco”. Wine and beer are the stars in Via Tornasco where “Drinking Lessons” are scheduled. Other events include a live workshop called “Cook your Olive!” with two morning sessions and two afternoon ones in which attendants can learn all of the secrets needed to prepare Ascolana Olives. Everyone will have the opportunity of preparing this delicious fried olive with the help of expert chefs and then they will be fried in two extra-large frying pans set up in the “Chiostro di San Francesco”. Children from the local elementary schools will attend some cooking lessons created especially for them on the morning of April 30th. Besides the Ascolana Olive, the other great star of this event is the food everyone loves, French fries, which will be at the centre of “Siamo Fritti!!!” (We’re Fried!!!), an area for youngsters and teens with animation, tasting stands and workshops dedicated to this classic food. The bars of the city of Ascoli have joined the event by initiating a special “Happy Hour Fritto”. Visitors can enjoy a drink with some delightful snacks thought up uniting modern finger foods with excellent traditional fried foods.

La visita di un G.A.S.

Fri, 24 Apr 2009 23:45:00 +0000

Resoconto Visita Petritoli del 5 Aprile ? Gruppo di Acquisto Solidale Piceno

2009-04-09 14:00:04 www.gasper.netsons.org

Eccovi un resoconto della visita:

Il posto è molto bello, in alto tra le colline, un tipico paesaggio marchigiano; il sig. Foglini Amurri e sua moglie sono stati molto disponibili e ci hanno dedicato tutto il pomeriggio.

Abbiamo fatto un giro tra i campi e raccolto la cicoria! (Marina ha scattato qualche foto, appena possibile le inseriremo nella fotogallery) ci siamo improvvisati persino assaggiatori d'olio d'oliva..e abbiamo fatto una merenda da re con i prodotti dell'azienda, tutto fatto da loro.

L'azienda Biologica Foglini Amurri produce grano e mais, quindi derivati come farine, pasta e pane.

Hanno anche olive e olio extravergine di oliva anche monovarietale (persino con la qualità tenera ascolana)davvero ottimo. Sicuramente da provare.

Hanno anche delle vigne e fanno vino bianco e rosso - che ho preso ma devo ancora stappare - mentre alla visita ho provato il mistrà e il vino cotto!!

Ottime anche le mandorle, ne hanno molte piante e ci hanno invitato ad andare a raccoglierle ad agosto.

Chi vuole potrà andare anche a raccogliere le ciliegie quando sarà tempo (organizziamoci! io vengo!), sarà una bella gita da fare anche coi bambini, che si sono divertiti molto a scorrazzare per i prati e i campi domenica, assieme ai due cagnolini della fattoria.

Il sig. Foglini ha una gran competenza sull'agricoltura biologica, era un insegnante quindi ha capacità esplicative e ha avuto la pazienza di spiegarci come funziona la rotazione delle colture, l'utilità dell'erba medica e delle pecore in agricoltura(lui le chiama "bestiacce"con una sorta di odio-amore!), quali sono i parassiti delle piante e come è riuscito a combatterli e ha risposto ad ogni quesito che gli abbiamo posto, dalla potatura delle piante, alle proprietà nutrizionali dei prodotti, alle ricette di cucina (su questo, in verità è stata più utile la signora!)

Insomma, a conti fatti i gasperini malati si sono persi veramente una bella esperienza, ma la cosa positiva è che possiamo tornarci quando vogliamo!! (Prepariamoci per la raccolta delle ciliegie!)

I prodotti possono essere acquistati tramite la filera corta, ma credo che a breve prenderemo contatti per rifornirci direttamente come G.A.S., sono disposti previo ordine a portarci le cose a S. Benedetto, poi vedremo come organizzarci meglio.

Nel frattempo potete dare un'occhiata al sito: http://www.ilbiologicodilivia.com

Olio d?oliva, ecco le ragioni della crisi

Mon, 09 Mar 2009 22:19:00 +0000

Secondo le stime Assitol la campagna 2009 fa registrare i primi cali

ROMA (5 marzo 2009) - L'avvio della campagna 2008-2009, secondo gli ultimi dati dell'associazione degli industriali oleari, evidenzia un forte calo delle vendite sia sul mercato italiano che estero. Offerta in eccesso e recessione i motivi dell'andamento negativo. Mercato interno in forte calo e un export che dà segni di crisi. Secondo i dati dell'Assitol, l'associazione italiana degli industriali oleari, nel suo programma di monitoraggio dei marcati, negli ultimi mesi l'andamento delle vendite di olio d'oliva è stato negativo, dopo un 2008 che fino a settembre era stato di sostanziale tenuta in ambito nazionale e di ottimi risultati sul fronte dell'export.

I dati dell'Assitol Se si confronta l'ultimo trimestre di rilevazione (novembre 2008-gennaio 2009), con lo stesso periodo della precedente campagna (novembre 2007-gennaio 2008), emerge che le vendite dell'olio extravergine sono diminuite del 16%. Ma non è soltanto l'extra a soffrire. Il trimestre a cavallo tra lo scorso anno e quello appena iniziato descrive un momento di difficolta' anche per l'olio d'oliva (-15,6%). La notizia più sgradita arriva però dall'export, finora sempre con il segno “+”. Il comparto dell'olio extravergine perde infatti il 13,5% delle esportazioni. Ad accusare il colpo sono anche gli oli extravergini convenzionali, vale a dire i marchi, con una riduzione del 12,5%. Tiene invece l'olio d'oliva (+4,7).

L’analisi «Alla luce di questi numeri non ci sorprende la significativa caduta dei prezzi della materia prima – afferma Luigi Castelnuovo, presidente del Gruppo Oliva di Assitol – l'attuale diminuzione di vendite e ordinativi coincide con un'annata di produzione abbondante. Inoltre anche da Spagna e Grecia ci giungono notizie di riduzione delle vendite e abbondanza di offerta». Lo confermano le stime del Consiglio oleicolo internazionale: la produzione mondiale di olio di oliva è prevista in aumento, attorno alle 2.866.500 tonnellate. Il che significa un incremento del 7,6% rispetto alla precedente campagna (del 15-20 % in Italia). A tutto ciò deve sommarsi lo stock di olio della passata campagna, stimato dal Coi in oltre 630.000 tonnellate. In pratica, una quantità d'offerta che, per le sue dimensioni, non poteva che produrre un ribasso generale delle quotazioni della materia prima. «Se a questo si aggiunge il calo delle nostre vendite legato alla recessione, sia sul mercato interno che all'estero – osserva il presidente del Gruppo Oliva di Assitol – si comprende come il quadro del nostro settore non potesse che essere questo. È un peccato che a questa situazione si sia arrivati in concomitanza con la pubblicazione del regolamento sull'etichettatura – conclude Castelnuovo – che avevamo salutato con favore nella speranza che valesse a portare serenità al settore».

Hug a tree, or buy one - by Robert Rastelli/The Star-Ledger www.nj.com

Wed, 04 Mar 2009 16:26:00 +0000

Olive tree This is your chance to own a little piece of heaven that is, in the Italian countryside outside Le Marche And with your piece of land that is 3 yards by 3 yards -- for about $130 -- you get your own olive tree, with the olives.

Nudo, an English importer of Italian specialty foods and gifts like sundried tomatoes and olive oils, is trying to conserve its piece of Tuscan land by allowing those so inclined to "adopt" an olive tree there.

You get a certificate of adoption, with a booklet about your tree -- and you can visit it, water it and even hug it.

Protecting the environment is the watchword for this company, so along with saving the trees, they will send you olive oil specially made from your tree periodically through the year.

Nudo olive oil comes straight from the tree and is certified organic. All are first press extra-virgin oils and made from 100 percent Italian hand-picked olives.

For more information and to choose a plot of land and a tree for yourself, go to nudo-italia.com.