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Today Frittole ... between past and present

The frittole ( the frittuli ) are a traditional dish of Reggio Calabria, and the fact that in our farm we try to " maintain and reaffirm" the traditional local culture (also in the kitchen!) the offer in the restaurant regularly. And Saturday, November 13, we had a " frittulata ", a night when the main course were precisely the frittole!

But let's start from the beginning, because not everyone knows about this dish ...

... which is obtained by cooking all the "scraps" of pork processing, because as our grandparents said "Du pigs not jietta components", that the pig does not throw anything away: the meat is used to make various salami ( soppressate , sausages , capocolli , bacon, " lard") and what remains (bones, ribs, nose, rind, tongue, heart, lungs, ears, belly) is placed in the " Cardara . ..

.... The " Cardara " is the traditional pot of tinned copper, in which the frittole are boiled in the fat of the animal itself, on the embers. The firing lasts at least 7 hours.

frittole When all are removed from the " Cardara " what is left (leftovers and suet) is made to solidify (Cooling) and are called " micciunati (curcuci greaves depending on the area), are consumed throughout the year, usually accompanied with fried eggs, or pasta, c ' are also those who loves them in baked bread!

In our country, the killing of the pig is a true collective ritual (which can last three days !!!), one gets up early in the morning and lights the fire to have hot water available ' pemmu you stack u porcu "(remove the bulk of the dirt and animal hair).

skip the step of killing ...

The animal is selected, a part of his flesh is chopped (some people still do it with a knife) to become sausage or brawn, one part will be selected to become neck, pancetta or bacon, all the rest will be devoted to " Cardara ", as mentioned above ...

sausage cured meats are used, if possible, only the entrails of the animal, properly clean.

Generally, the work of selection and "processing" of the meat is done by women (who can try to remove more meat from the bones, chop meat, salted and spicy the bag), while men take care of only " Cardara " (clean even the most willing everything will be cooked: rind, ears, feet, face ... otherwise even this work is left women !!!)...

The second (or third !!!), you get up early to start the fire, which will take the coals for cooking frittole, and we set to work with Cardara . Cooking as mentioned above is very long, and frittole are mixed with a large wooden spoon, pierced ...

The evening ends with a big meal of Frittoli, accompanied by a good red wine and dall'insalata citrus (oranges and lemons).

If you also want to sample the gastronomic specialties our contact us, we remember that the animals are raised as it was once (not for industrial use !!!)...

Contact:

0964/389107 Catering - Restaurant

328/3233465 - 335 / 1283052 Joseph Fragomeni (Head Company)

www.baronemacri.it

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The table olives

addition to ' oil, we also produce table olives, following traditional recipes of our grandparents ...

The olives are handpicked and transported directly from the company immediately in crates.

Staff authorized, and then proceed to manually select the proper preparation ...

The olives that we use are mostly of the variety "Gerace" and according to the ingredients and preparations are obtained: The

olives in brine for this recipe using only freshly picked green olives. The fruit should be free of spots or other imperfections. After selection, the olives are washed and placed in containers which will be kept until use. Then they are paid above the rest of the ingredients: peppers, whole, whole cloves of garlic, fennel, salt and water. The container is closed and is tucked in the following days when the water level had come down! The

black olives know tt'olio , for this recipe using black olives (olives are always green ones are just more mature !!!!). After selection, they are "engraved" in three places for the long and soaked in water (after being washed). The water is changed daily (changing speeds many times the "sweetening") to "disappear" the bitterness of the olives and only when they are "edible" are "mixed" with salt, chili pepper and chopped garlic, oregano ... Season are made well and then placed in glass jars, covered with olive oil, topped up if necessary in the following days. The

split black olives, for this recipe uses the same "process" of those above, but which are not preserved in oil, but consumed immediately ... The

black olives baked , follow the same procedure for the black split, but once you are ready to bake at a low temperature for quite long time, so that it becomes dry and the pulp is consumed within a few days! The

pickled olives for this recipe using green olives, remove the stones, which are "softened" ('impels) in water and vinegar, then they are salted and placed in glass jars with celery, carrots, garlic ... trying to press well and press out air and liquids to avoid spoilage.

The allivi burps are made with green olives private core, without using the stoner, but breaking the olives themselves with large stones, so as to remove the core and part of oil that the fruit itself contains .... They are then put into water to remove the bitter and seasoned with salt, fennel, pepper and garlic ...

All these preparations can be tasted in the restaurant attached to our farm, along with our other specialties!!

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How do you get a good extra-virgin olive oil

now the task of grinding at full speed ...
It 's a very tiring and stressful time, but it only lasts a few months and these months do anything to get an excellent product ...
Working on a farm is so, it means not having time, getting up early in the morning (hoping it does not rain out), get on the tractor (the night before, loaded boxes, nets and anything else that could be used in the fields) and spend the rest of the day (as long as there is a little 'light!) under the olive trees, trying to collect as much as possible to shorten the time and "scrub" the weather!

But back to us and to our business of milling, the labor camps will talk another day!

After harvesting, the olives are transported in crates to the mill and are pressed in the day.
In the past the olives were pressed immediately, but they were stacked for several days in closed bags, causing the deterioration of the fruit (and thus the final product was of poor quality), today, however, you prefer to use crates or blin, reducing the possible layers to improve ventilation and prevent fermentation of the olives, obtaining a final product organoleptic qualities well above ...
Before milling true there are other steps.
I state that our mill is in a continuous loop so once the olives are weighed (in boxes, bags or bin), they think of all the machines ... also cernitura is mechanical, through vibrating screens that separate the olives from twigs and leaves!
The olives are then washed , our mill uses water, drying and bearing for easy draining.
It goes to the first extraction stage itself: the milling . The product obtained from this phase is the oil paste, a semi-fluid mass consisting of a solid fraction (fragments of stones, peel and pulp) and a liquid (emulsion of water and oil).
Today, all modern mills (including ours) using a hammer mill : the load is carried out mechanically from above, with trucks that pick olives tape out of the washing machine, the discharge takes place from Low, again, mechanically, with the overflow of oil in the dough kneading . These machines are designed to break the emulsion of water and oil and bring together the micelles of oil in larger droplets that tend to separate spontaneously from water. In our system, this operation takes place in cold (at temperatures higher than I put environmental 22-24 ° C to 27 ° C).
The kneading lasts an average of 20-40 minutes and never more than 60 minutes (limit beyond which, at the same efficiency, the contact of the pulp oil with air lead increased oxidation). We then move
oil extraction in our system, This is done by centrifugation : pasta oil is subjected to centrifugation in a conical rotating drum with horizontal axis ( decanter ), at a speed of 3000-3500 rpm .
Our decanter is 2-step and a half and separates three fractions: the alperujo (which are of little economic value but can be treated with systems that allow economic recovery by exploiting the energy potential the core, and then to dispose of, may sell to the mill pomace oil extractors), vegetation water and the oil must .

The oil thus obtained must always contain a residual amount of water that is separated because of the different densities of the two liquids through the centrifugation. To do this you use vertical centrifugal separators, which carry out the separation under a high-speed rotation (6000-6500 revolutions per minute). As already mentioned the effect of different density, oil and water separate into two different outflows.

leaving the centrifugal separator, the oil is ready for use, may contain residual suspended solids and turbidity, but let it stand, the residue is deposited on the bottom of the container and oil become limpid spontaneously.

The oil obtained from olives of our company is conveyed by the tubes in stainless steel tanks labeled Ecocert Italy (our control body for organic farming) and only then is packaged in glass bottles or tin cans (as requested).

Our mill work for third parties.