Archive for February, 2014

Diamante Peperoncino Festival

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Cinque giorni di puro divertimento tra spettacoli dal vivo, enogastronomia, musica, arte e letteratura per la ventunesima edizione del Peperoncino Festival.
Una tradizione che si rinnova ogni anno quella della località tirrenica, famosa oltre che per le sue spiagge, anche per i piatti più infuocati del meridione, grazie a una varietà di peperoncino rinomata e apprezzata nel mondo. Quest’anno, infatti, anchele cucine di Brasile, Argentina e Australia propongono delle specialità culinarie arricchite dal sapore unico del peperoncino calabrese, che si potranno assaporare negli stand di “MondoPic”.
La grande festa che dalla cucina sfocia nello spettacolo, nell’arte e nella cultura quest’anno festeggia con un ospite d’onore, l’attore comico Rocco Papaleo che al taglio della torta farà seguire uno spettacolo ai Ruderi di Cirella. E se il mondo della gastronomia si combatte a colpi di “Master Peperoncino”, con le proposte più innovative di giovani chef, la moda risponde con “Red Hot Dress Peppers”, un appuntamento nuovo di zecca per l’edizione 2013. Nato in collaborazione con Moda Movie, propone una sfilata di dieci abiti tutti ispirati da piccanti idee realizzati dagli artisti dell’Accademia di Brera.
L’arte dei fumetti invece darà libero sfogo alle fantasie più “hot” dei cartonist con“Cosplay Piccante”, un contest in collaborazione con Romics (Festival Interazionale del Fumetto) presentato da Mirko Fabbreschi, autore e interprete di molte sigle dei cartoon.
E ancora i cinque giorni del Festival del Peperoncino 2013 saranno avvolti da un alone di mistero con i delitti irrisolti di “Peperoncino Rosso Sangue”, il romanzo di Franco Maiolino presentato in occasione del festival. Il lungomare di Diamante sarà poi impreziosito dalle luminarie di Megalux e dalle creazione di Gerando Sacco che festeggia 40 anni di attività.
Infine per togliere la sete è d’obbligo l’assaggio del “Negroni al Peperoncino”, il cocktail creato per l’occasione che, al classico Negroni da uno sprint in più, con un sapiente mix di alcolici e una varietà segreta di peperoncino.

Peperoncino calabrese

Written by utente on . Posted in saperi e sapori

Il peperoncino è una pianta (e frutto) appartenente al genere Capsicum (lo stesso dei peperoni dolci) della famiglia delle Solanacee. Una delle caratteristiche principali del Peperoncino di Calabria è la sua elevata piccantezza.   Il peperoncino è considerato alimento fondamentale dell’intera Calabria, utilizzato nelle nella norcineria, nelle conserve ittiche, nei formaggi, in quasi tutte le ricette tradizionali. In Europa il peperoncino è arrivato con Cristoforo Colombo che l’ha portato dalle Americhe. Ma prima di quella data si era già diffuso in Asia e Africa “per vie diverse da quelle dei bianchi”. Si ha usato come medicina, come spezie aromatiche e per fare delle salse. Uno delle piatti più tipici della Calabria e la salsa di peperoncino piccante, che si può aggiungere a ogni pasta. Questa salsa si può conservare in dispensa per usarla ogni tanto (meglio si è in inverno), è un condimento perfetto per qualsiasi tipo di pasta. salsa-peperoncino-da-conservare-anteprima-600x600-949424 Scopri come farla. (Per manipolare i peperoncini si deve usare degli guanti di latex, così evitiamo irritazione alla pelle o agli occhi.) Ingredienti
  • peperoncini rossi freschi, 500gr                        Tempo di preparazione: 15 minuti + 7 ore di riposo.
  • olio evo, 2 cucchiai
  • sale grosso
Preparazione Pulire i peperoncini con un panno pulito da cucina, inumidito. Asciugateli e tagliateli a metà nel senso della lunghezza. Prendete ora uno scolapasta e adagiatevi all’interno un panno da cucina pulito. Ricoprite con uno strato di sale grosso e, successivamente con uno di peperoncini, quindi ancora sale. Proseguite a formare i diversi strati, finché i peperoncini non saranno terminati, quindi ricoprite il tutto con uno strato finale di sale grosso. Ultimate posizionando una pentola piuttosto pesante sopra l’ultimo strato di sale: in questo modo il peso aiuterà a far fuoriuscire l’acqua dai piccoli ortaggi rossi. Posizionate lo scolapasta all’interno di una bacinella, in modo tale che l’acqua non vi sporchi la cucina. Mantenete la posizione per almeno sette ore. Trascorso il tempo indicato, private del sale i peperoncini e riponeteli all’interno del mixer da cucina insieme ad un paio di cucchiai di olio extra vergine di oliva, finché non avrete ottenuto un composto liscio ed omogeneo. Travasate infine il tutto all’interno di alcuni vasetti precedentemente sterilizzati. Chiudete poi i barattoli e metteteli a bollire all’interno di una pentola colma di acqua, fino a sentire il clac del tappo. A questo punto, riponete la vostra salsa ai peperoncini in un luogo fresco e asciutto per almeno tre settimane prima di gustare. Buon appetito!

La cucina calabrese

Written by utente on . Posted in saperi e sapori

The Calabrian cuisine is closely related to the religious and spiritual life and involves rules and habits are often linked to the celebrations that go back to ancient times, being the result of almost 3,000 years of history, from Ancient Greece to the Unification of Italy . For example at Christmas and Epiphany was the custom to put on the table thirteen courses , while Carnival eat macaroni , meatballs and pork. Easter is celebrated with the roast lamb and the bread cudduraci the spiritual and so for the other parties. Each event of family life ( wedding , baptisms , etc. . ) Is always celebrated with [1] a special dinner . Today habits are not as strict , but retain many of the old ways. The food of Calabria over the years has not changed much , the various dishes have different origins on the basis of the peoples who have lived in this region, like the Greeks and the Arabs . Obviously the introduction of the chili pepper dates back to after the discovery of the Americas , being original delCentro America. However, more importantly preserved foods such as salted anchovies , desalted and placed under oil with chili, pork sausages (such as ‘ nduja and the brawn of Calabria ) , cheese , vegetables and dried tomatoes in oil , making it possible to survive in times of famine , in addition to long periods of siege by Turkish pirates . Today in the cultivated areas are harvested delicious agricultural products are produced in the mountains and many cheeses are growing viticulture and olive production . The Calabrian recipes make heavy use of vegetables, of which the land is fertile : eggplant and then especially tomatoes, peppers , red onions and beans . A central role in Calabrian cuisine is occupied by the bread, cured in the preparation and ingredients (important durum wheat ) , but also from traditionally home-made pasta .

The ‘nduja

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Its name derives from the French word Andouille, which means “giblets”, because in the past it used to be made with chilli and pork giblets; it was introduced by the Spaniards in the 16th century together with the chilli, but it might have been brought to Calabria by the French during the Napoleonic era. The NDUJA of Spilinga is a typical Calabrian salami, hot and spreadable like Nutella (a chocolaty hazelnut spread), it is reddish in colour and it has a soft consistency and it never hardens, even after maturing and it maintains its piquant flavours; it is a creamy cold meat, easily spreadable, very hot, traditionally from Mount Poro; it is a typical product which belongs to the Calabrian gastronomical tradition, a soft cold meat, spreadable, very hot, it is a mixture of pork, Calabrian hot chilli, hot chilli preserve and pork fat. Gastronomical Use: Excellent with bruschette (toasted bread), with pasta, fried or simply as a snack. Therapeutic properties: aphrodisiac and it helps your heart; according to an old saying, it should have ”aphrodisiac powers” and that it should be used in replacement of famous pharmaceutical products, it act as a vasodilator with great benefits on the coronary arteries; thanks to historical and scientific researches, nowadays it is considered to be an excellent remedy against bronchitis, emphysema and rheumatism.

The Riace Bronzes

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The Riace bronzes (Italian Bronzi di Riace), also called the Riace Warriors, are two famous full-size Greek bronzes of naked bearded warriors, cast about 460–420 BC[1] and found in the sea near Riace in 1972. The Bronzi are currently located at the Museo Nazionale della Magna Grecia in the southern Italian city of Reggio Calabria, Italy. The Bronzi are on display inside a microclimate room on top of an anti-seismic Carrara marbled platform. Along with the Bronzi, the room also contains two head sculptures: “la Testa del Filosofo” and “la Testa di Basilea”, which are also from the 5th century BC. Although the Bronzi were rediscovered in 1972, they did not emerge from conservation until 1981. Their public display in Florence and Rome was the cultural event of that year in Italy, providing the cover story for numerous magazines. Now considered one of the symbols of Calabria, the bronzes were commemorated by a pair of Italian postage stamps and have also been widely reproduced. The two bronze sculptures are simply known as “Statue A”, referring to the one portraying a younger warrior, and “Statue B”, indicating the more mature-looking of the two. Statue A is 203 centimeters tall while Statue B stands 196.5 centimeters tall.

the Romito Cave

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The important discovery, which occurred in 1961 in the territory of Papasidero, has shed a light on the extraordinary events of the prehistoric northern Calabria, and showed that it was inhabited by at least 20,000 years ago. The man was Romito of cro-Magnon race, he did not know to keep the cattle and did not know agriculture and processing of ceramics. The cave is divided into two distinct: the real, about twenty meters deep, which goes into the limestone formation with a narrow and dark tunnel and the guard that extends for about 34 meters to the east-west.
For the Neolithic analysis of carbon 14 has since 4470 BC while for the layers of the upper Paleolithic, the oldest dating back so far, dating back to around 16,800 years BC Homo sapiens lived very intensely grotta leaving countless testimonies of its passage through bone and stone tools, in the wonderful graffiti and the remains of their skeletons. The figure of a bull, about 1.20 meters long, is engraved on a boulder of about 2.30 meters in length and angle of 45 °. The design of perfect proportions, is made with stretch safely.
Horns, two side views are projected forward and have a closed profile. Are represented with some care, such as the nostrils, mouth, the eye just mentioned, the ear. Clear in the skin folds of the neck and very accurately describes the slotted foot. Through a segment of the figure in relation to the kidneys. Below the great figure of a bull is cut, much more subtly, another figure of bovine animals to which they are executed only the chest, his head and part of the back. In front of the rock with the bovine animals there is another of about 3.50 meters long, with a linear cut of meaning apparently incomprehensible. The attendance of the Neolithic cave of Romito is documented by the detection of fifty ceramic pieces that reveal the existence of the transit trade of obsidian from the Aeolian Islands. In the cave, visited by many tourists, you can see, the place of their discovery, the reproductions of tomb dated around 9200 years BC , Each containing a pair of individuals arranged in a well-defined ritual.
 One of these pairs of burial was found in the cave and two other couples in the shelter, not far from the rock with the figure of the bull. Of these pairs of skeletons, the first is kept in the National Museum of Reggio Calabria, the second is located in the Florentine Museum of Prehistory, together with policies chips (about 300) are examined in the different layers in the shelter and the cave, the third is still subject of study by the Institute of Prehistory of Florence. Recent excavations have unearthed the remains of a fourth burial of even more ancient past, clear evidence of an intense attendance Romito of the shelter by prehistoric man.

The Varia of Palmi

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The Varia of  Palmi is a Catholic festival that takes place on the last Sunday of August, in Palmi, Italy in honor of the city’s patron saint and protector, the Virgin Mary, known as Our Lady of the Sacred Letter. The event is the main festival of the Calabria region.

The Varia is a huge holy wagon that represents the Universe and the Assumption of the Virgin Mary. Above the sacred chariot, 200 “mbuttaturi” (carriers) carry 16-meter tall human figures: “Animella” (child representing the Virgin Mary) and human figures representing “Padreterno” God, theapostles, and angels.

The event includes a procession the day before, displaying the painting of “Our Lady of the Sacred Letter” and the shrine of the “sacred hair”.

The event is part of a network of “Celebrations of big shoulder-borne processional structures”, inserted in 2013 in the list of UNESCO “Masterpieces of the Oral and Intangible Heritage of Humanity”. In addition, the Istituto Centrale per la Demoetnoantropologia (“Central Institute of Demoethnoanthropology”) in Rome cataloged the event as “intangible heritage” of the regions of Italy and Rome. Palmi organizes the festival under the patronage of the Province of Reggio Calabria, Calabria, and religious institutions.

The origins of the festival date back to 1582, when the Senate of Messina gave a hair of the Virgin Mary in the town of Palmi, in gratitude for the aid provided to the Sicilian town during a plague. As a result of this gift, Palmi Messina imported the tradition of celebrating the Assumption of Mary with a votive chariot that represent the event.

Since 1900 the Varia has had several awards, including the cover of an issue of La Domenica del Corriere, issue a postage stamp produced byIstituto Poligrafico e Zecca dello Stato and combined with a national lottery

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