ospitalita - Terre Jonicosilane

Agricultural and food productionsThere is a time for everything. Shepherds and old sea dogsare well-aware of this, and so are farmers charmed by theirfields as well as wise old women with their experiencedhands. A meticulous clock, synchronized with the cycle ofseasons, articulates the natural rhythm of this wonderfulterritory belonging to LAG Greek Sila and to the South Ionianof Cosenza Area. People living in the pre-Silan villages crosssunny streets, passing by crucifixes and niches protecting thetravelers who then disappear in their homes to enjoy a dishmade up of traditional products. Women still make homemadepasta dressed with gravy meat, macaroni and vegetables,the potato cavatielli dressed with boiled sausage gravy. Thegoat or the lamb become softer thanks to their long cookingtime, the pork meat is eaten in every way. Conserves, driedfruits and cheeses are always on the table, together withsome tasty wine. Life goes on just like in the old times. Thestringy dough moves quickly and slip through the hands ofthe master dairymaids manufacturing mature curd to makethe unique pear shaped Silan PDO caciocavallo. Exquisitemeats of black Calabrian pork, from which many specialtiesare made, express the best determined personality of thisland: bagged in natural and hand-tied guts, the soppressata,flavored with black pepper, reaches the tables after a shortstorage in the typical winker baskets. The “sacchiattu” fromLongobucco is delicately scented. Fishermen sell bluefish,sardines, anchovies and the famous sardella (TraditionalFood Farming Products – Italian acronym PAT), which arevery small sardines flavoured with red pepper and salt andthey are so much are appreciated that local people call them“the caviar of the poors”. From a provident culture, wherenothing is wasted, the passion for taralli reached us, goldenrings made in the tarallifici (bake shops) in Longobucco, passedon by the bakers of XVIII century, who used to roll up andbake the surplus of bread dough.In our places, the olive tree is the expression of a cultural universeand of an age-old history: the protagonist is the Dolcedi Rossano which came to us from the Ancient Greece.Moreover, you will be welcomed by the unusual scent of “piretta”liqueur, whereas for people wishing to try uncommontastes it is possible to ask for liquorice liqueur (PAT), or wildfennel liqueur (PAT) with a very unique and refreshing tasteor, again, the sweet myrtle liqueur, called “murtidda”.This double-soul territory, where the inland area of the Silanslopes meets the colours and atmospheres of the sea, offerssome uncontaminated woods very close by the Mediterraneancitrus groves. Oak, chestnut and beech woods: in theirshadows the refined “porcini” mushrooms grow, which arelater preserved in oil if still small and not mature (PAT).Whenthe chestnut woods brushes are rich in chestnut husks whichare fallen as a prodigal gift, people pick up some of the mosttasty and dried chestnuts.Finally, on the seaside, there are citrus groves where, thanksto the sun and the Mediterranean climate, the CalabrianClementine grow (Protected Geographic Indication – Italianacronym IGP) as well as the Clementine from the Sibari Plain(PAT).14