Podolico e Bollicine di San Severo Puglia
Il 24 settembre ci siamo incontrati e abbiamo assaggiato il caciocavallo Podolico e gli spumanti metodo classico dell'azienda Darapr? di San Severo. Cosa ne dite della foto non merita un approfondimento se venite in Puglia, vi garantisco sapori e profumi unici.
Delizie del casaro e di cantina
La filosofia della Condotta Slow Food Castel del Monte ? racchiusa in poche parole: “valorizzare e promuovere le biodiversit? ed i prodotti di nicchia del nostro territorio”. Che non significa solo Corato o provincia di Bari. Questa volta il fiduciario locale Andrea De Palma, in collaborazione con il coordinatore Beppe D’Introno, ha voluto portare sul desco de “La Bottega dell’Allegria”, gestita con competenza e passione da Savino Di Bartolomeo e Cinzia Piccarreta, due “chicche” gastronomiche del nostro Gargano: il Caciocavallo Podolico di Rignano Garganico e gli Spumanti della Maison d’Arapr? di San Severo.
Per iniziare a stimolare i sensi dei commensali sono stati serviti: focaccia con Podolico fresco, timballo di patate con cime di zucchine e Podolico stagionato otto mesi, infine cicorie con Caciocavallo di pecora stagionato quindici mesi.
“Il caciocavallo ? come il vino. – ha spiegato l’assessore Pietro Bergantino di Rignano Garganico, promoter of this specialty? on behalf of a group of small companies - need to excel in a particular territory, such as the Gargano, particularly from pastures because of the many aromatic plants present (25% of the entire national flora), a balanced season, milk better and different seasonings. Only in this way? you can? appreciate the escalation of fragrances that are released after a thorough drying out and curing a patient at the wineries closed. It 'a niche product because of cows, hence the name, they produce max eight liters of milk a day, a quantity? negligible when compared to other breeds. However, just the Podolice, typical of south-central Italy and Turkey, they can settle for arid climates and rough grazing. For this we should be able to recognize the best time to buy an excellent product. But if it does not show this, our pastors are even willing to replace the product at issue. "
first dish of ziti with broken Podolico Cool (4 months), freshly ground pepper and tomato wire, according to dish rolls of rag horse? with pecorino Murgia (6 months) and muscika Gargano.
"The muscika - said dr. Bergantino - originally it was only because of mutton, during the transhumance is recovered so? the animal that had suffered an accident and could not more? continue travel. The meat was boned, cut into strips, seasoned with fennel seeds, garlic, chilli and salt, and dried in the sun and air. Tonight we enjoy a new feature?: Strips of fresh cows are seasoned and cooked on the grill as above. "
In conclusion: mini-course tasting fresh breech (2 months) and aged (4 months) and superstagionato (14 months), with cherry and apricot jam. A delight to copy, and also try to make our guests at home.
, all served with four sparkling wines of great value products from the Champagne method "Maison d'Arapr?" In San Severo: Dos Pas? (Bombino Bianco and Pinot Nero, the "pearl" very minute, continuous, elegant scent and taste dry), Brut (as before, ethereal bouquet with hints of bread crust, perfect to sip even in moments of relaxation), Brut Ros? (Montepulciano and Pinot Noir, salmon pink, purple and gold hues, flowery fragrance and flavor round, desirable at any time, a symbol of love and happiness?), And finally Reserve Noble (100% pure native Bombino Bianco, from Contrada from the vineyards of Monsignor and vinified in oak barrels, from bubbles stubborn, shimmering gold, rich scent of ripe fruit with strong hints of vanilla).
"In a cellar of 700, located in downtown San Severo - explained prof. Jerome D'Amico - currently open to visitors by appointment? born 25 years ago, just for fun and for a bet, from an idea to limit my unconsciousness and friends Rapini and Prior, the desire to produce a classic method sparkling wines from grapes native to our area, such as Bombino Bianco. And time has proven us right. Our "Noble Reserve"? defined in the tasting notes of Slow Food, "Bombino prodigy" and? ranked among the top 10 sparkling wines of Italy. "perfume intense and enveloping flavors sumptuous, unforgettable taste of pleasure, have completed the long splendidly convivial.
"There are a thousand reasons to join us - said Andrea De Palma - Why are the link between ethics and pleasure, ecology and gastronomy, because riattribuiamo dignity? cultural food and the ritual of feasting and slow because it promotes taste education. In short, be a part of Slow Food? a treat for themselves, useful to others. "
