Tuesday , 21 November 2017
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Category Archives: The Products

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What are the De. Co. products

The “communal denomination” was an intuition created by the well-known food and wine journalist Luigi Veronelli (1926-2004), who in the late ’90s began a new development path promoting those niche products exclusive of a specific municipality that could not obtain the denomination (PDO, PGI, TSG). He argued in countless meetings, conferences and through his writings a “return to the people ... Read More »

Sila’s potato

(Fruit, vegetables and cereals EU Regulation n. 898 of 08 .10.10). It a tuber product located in the Silane plateau where nature and land give this product unique and valuable characteristics. The ability of a long “shelf life”, the great frying characteristics, the pulp’s white-yellow colour, and its traditional strong flavour, make this potato a real product of excellence. According ... Read More »

Tropea’s red onion

(Fruit, vegetables and cereals Reg. 284, 27.03.08) Is famous all over the world for its unique “sweetness”. Introduced by the Phoenicians and Greeks, the red onion of Tropea is cultivated in the Capo Vaticano area (South of Calabria) and up over the plain of Lamezia Terme, even if the name seems to refer to the fact that the onions are ... Read More »

Calabria’s clementines

(Fruit, vegetables and cereals Reg. 2325 of 24.11.97) Is a small citrus fruit born from the mixing between mandarin and oranges. Clementine are cultivated in several varieties: Plain, Fedele, Hernandina, Marisol, Nules, Spinosa, SRA 63 and Tardiva, all cultivated in the provinces of Catanzaro, Cosenza, Crotone, Reggio Calabria and Vibo Valentia, becoming a much appreciated product not only in domestic ... Read More »

Calabrian Sopressata

Registered among the meat products with Reg. OJ L 134 of 20.01.98 15 of 21.01.98, and is the most sought cured meat among those produced in Calabria. Is produced using shoulder or thigh meat from pigs reared in Calabria. Chopped in medium size pieces and is mixed with fat and natural herbs and spices. The mixture is put in a ... Read More »

Calabrian sausage

(Products meat Reg. 134 of 20/01/98) Another cured meat delicatessen extremely well-known and which is obtained from pig shoulder meat, has cylindrical shape, is woven in a “chain” style and is the bearer of an ancient charcuterie tradition and almost a ritual that could be called “the culture of the pig.” Father Giovanni Fiore da Cropani, wrote in 1691: “The ... Read More »

Cosenza’s figs

(EU Regulation n. 596 of 07/06/11 OJEU L 162 of 22/06/11) Is recent the recognition of the DOP label of quality after a process that lasted ten years and embarked on the initiative of the Chamber of Commerce of Cosenza. Consenza’s figs (variety Dottato) are dried fruits, with amber pulp and aromatic sweet flavour and a pale green skin that ... Read More »

Calabrian liquorice

Also for the Calabrian liquorice (Calabria’s Black Gold) its registration as a Protected Designation of Origin (in 2011) is very recent. The D.O.P. brand is reserved exclusively for the fresh, dried and extract. This liquorice must come from crops and from the spontaneous Glychirrhiza glabra (Fam. Leguminosae), and which in Calabria this variety is called “Cordara.” The plant from which ... Read More »

Reggio Calabria’s Bergamot esential oil

(EC Regulation 509 of 03.15.01) Is in fact and essential oil produced along the coastal strip that goes from Villa S. Giovanni to Gioiosa Jonica and which includes several municipalities. Bergamot is a citrus fruit of unknown geographical origin, which its yellow skin turns out to be rich in essential oils including 350 chemical elements. Represents one the most rarest ... Read More »

Alto Crotonese Oil

(EC Regulation 1257 15:07:03) Together with the Lametia and Bruzio, the extra virgin olive oil from the Alto Crotonese is produced in the hills of the province of Crotone. According to its product specification features this oil has an extra virgin light fruity flavour, a light yellowish colour, a delicate aroma and a maximum level of acidity of not more ... Read More »

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