for 44 for edition of “Tempo Libero”, typical Calabrian products mixed with products from South Tyrol in a mixture of flavors and goodness.
Good food and typical products: the flavors of Trentino are combined with those of Calabria in a mixture of unparalleled goodness during a public demonstration of high culinary level, commissioned by the Chambers of Commerce of Bolzano and Cosenza. It happened during the “Tempo Libero” Fair in Bolzano, four days after an event that celebrated its 44th edition, dedicating exhibition spaces and thematic meetings to Sport, the world of Food and Youth. More than 36,000 visitors took turns in the spaces located in the center of the Alpine Arc, in a bilingual region, which acts as a meeting point between German and Italian-speaking companies. The Show Cooking, sought after by the two respective Chambers of Commerce, had as its protagonists the two catering schools of the two regions: the Landeshotelfachschule Kaiserhof (Provincial School of Hospitality) from Bolzano and the Institute IPSSEOA of Cariati (CS). Students from South Tyrol and Calabria joined the kitchen, cooking dishes with typical products from their respective lands, blending them in a high-profile final tasting.
After a moment of presentation of the two schools, the first course carried out with sibari rice cream to Pecorino Crotonés PDO, to which has been added the asparagus from Zambana, the white asparagus enjoyed by De.Co. from Terre d’Adige. All in emulsion with Tomatoes Belmonte Calabro with the smell of cedar; in the second course, the loin of Cervo della Valle Aurina is combined with the typically Mediterranean flavor of liquorice from Calabria. The third and last course included a dessert made from a pastry cream Calabrian citrus.
The President of the Cosenza Chamber of Commerce, Klaus Algiershe said that he was satisfied with the synergistic collaboration between the two Chambers and said that he was ready to strengthen relations with subsequent initiatives: “In February 2020, a delegation from South Tyrol stayed in Calabria and this is an opportunity to reciprocate the visit and place the base to organize more moments together, “said President Algieri.
For the IPSSEOA of Cariati (CS), whose group of students was followed by prof. Roberto Pastore and by prof. antonio mignanelli in the preparation of the dishes, it was an extraordinary experience that consolidated the skills of the children and made them live -after the long period of educational isolation due to the pandemic- an opportunity to meet and learn in the field of all respect.
From cedar to tomato, from liquorice to Sibari rice, the flavors of Calabria stood out for their intensity: the same happened with Pecorino Crotonese, a cheese made with pure milk, for the high quality of grazing sheep. The hills of the Ionian interior are rich in native herbaceous species that confer certain organoleptic properties to the milk produced by the sheep. supply chain Pecorino Crotonne PDO includes 50 breeding companies, 3 production companies that process approximately 30,000 quintals of milk each year from the Marquesado, which includes the provinces of Crotone, but also some municipalities of Catanzaro and Cosenza, including Paludi, where the Fonsi company resides, the only company of Cosentino to produce it.
Soon more culinary experiments will enrich the gastronomic and cultural growth of Calabria with new sensory experiences.