Conserves Starters First courses Second Courses Side dishes Cheeses Sweets
Calabrians and cooking Coming from a land where the frosts bites for most of the winter
months Calabria is a paradise. Graced with mild winters and hot
summers there's are seeds to sew and fruits and vegetables to
harvest every week of the year. Given the right time there's nothing
that won't grow in this climate. and from the abundance that this
earth has to offer culinary masterpieces are born. The rural tradition
A Calabrian in the countryside is never there to relax. They
are either busy tending to their vine, collecting olives, hunting
mushrooms, wild chicory, asparagus or quite possibly snails. Whether
it be at land, sea or home there's always work to do to guarantee
that family and friends have enough to eat and drink!
There is a deep understanding of the land and the seasons that one
feels has always existed. Even today most farmers follow the movements
of the moon in order to sew and harvest successfully, and many are
the ancient proverbs in the local dialect that tell the secrets
of the seasons and pearls of wisdom.
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