A succession of short appointments in-depth on various topics.
• TO KNOW AND RECOGNIZE QUALITY EXTRA VIRGIN OLIVE OIL
The extra virgin olive oil is a major protagonist in the Mediterranean diet, history and culture of Puglia. But are we sure we know this great food? And, above all, are we sure we are able to recognize and appreciate its quality?
For the profitlogics we often find on supermarket shelves oils marked "extra virgin", that actually are only in part.
With this short event we will try to light on how to taste an extra virgin olive oil, giving useful information about evaluating the bottle and reading the label, up to the visual, olfactory and gustatory exam.
During the practical tests, participants will have the opportunity to learn by tasting the oil, to understand its positive and negative attributes and finally to evaluate the possible oil-food pairings.
• NONSOLOSFUSO - Examples of successful collaboration between UniFg and Capitanata viticulture.
In 1933 Cantina Sociale Cooperativa di San Severo was founded. In that year 30 viticulturists, through the efforts of a major farmer, Antonio La Monaca, came together to give life to one of the oldest wineries in Puglia. Today there are about five hundreds producer members.
The Cantine Teanum are located in San Paolo di Civitate, in a suggestive position. The name derives from the ancient Teanum and important city of the fourth century. B.C. "Teanum Apulum", whose territory was known even then for his great vocation for agriculture and wine in particular.
For both companies, the wines are born from an intimate union between nature and technology. Through a guided tasting, we will learn to appreciate the strong binding between these wines and our land, and the passion of the people who help to preserve, through tradition, and enhance, through innovation, this product.
• VEGETALI A PORTATA DI... BOCCA - semidry seasoned tomatoes that retain the natural flavor of freshly prepared vegetables.
A study about shelf life of seasoned semidry tomatoes allowed to define the conditions for the formulation, packaging and storage of ready-for-use vegetables. Technology has very often used vinegar in preserving vegetables, with a consequent depreciation of the sensorial quality. The research conducted has shown that other preservation strategies may also be effective.
• PASTA PER TUTTI! - All the news on the latest technologies to produce functional pasta from flours alternative to bran
Let's find out how it was possible to produce functional pasta with healthy connotations, from unconventional raw materials. The use of flours that are alternative to traditional semola imposes changes to the production process to obtain sensorially acceptable pasta. The study led to the production of various types of new functional pasta for diabetics.
• TRA SAPORI E SAPERI DI ERBE SPONTANEAMENTE BUONE - From necessity to virtue!
The collection of wild edible herbs in the territory of the Capitanata has been for a long time a source of livelihood for 'terrazzani', who lived picking up wheat left the ground after stubble burning and collecting a wide variety of ' fogghie a misc' in fallow fields. Even now in local markets and in the corners of the city there are sellers of oyster, chicory, "marasciuoli", "cimamarelle", wild asparagus and fennel, borage, wild chard, "lampascioni" and grespini are at the center of the local culinary tradition. But what do these weeds hide to us? A great lover and student of the edible species of Puglia will guide us among their 'virtues' with stories and anecdotes that accompany the description of the many nutritional and organoleptic properties of these "poor" products of the land. Continuing this tradition could mean improving our diet, enhance and preserve our heritage of plant biodiversity.
In this occasion the book "Wild plants" will be presented.
• SALUMI LOW-FAT - Patent on the technology to produce salami with a low content of animal fat
At the University of Foggia a low-animal-fat salami has been developed. The production technology of the meat derivative extra virgin olive oil-rich has been covered by the deposit of a national patent. An industrialist has understood the innovative content of the proposal and the immediate economic impact for the market sector.
• IL CACIOCAVALLO PODOLICO: L'ORO DEL GARGANO - Quality features of caciocavallo cheese.
A herd of Podolice cows grazing on Gargano is a sight never to be forgotten: the straight profile, their lighty eyes, the large and solemn horns, the gray coat shining on the background of mediterranean woods, they inspire a sacred calm. An extraordinary cheese is produced with Podolica cow's milk, even if only in certain periods of the year. The Gargano Caciocavallo Podolico cheese is a niche one, particularly appreciated by consumers and increasingly demanded by local markets. The Caciocavallo Podolico is a noble cheese with an extraordinary attitude to the prolonged maturation. In fact, after many months, it takes its particular organoleptic characteristics: aromas of herbs just mowed, bitter flower, vanilla and spices that make it an expression of the production area. The quality characteristics of Podolica cow's milk, in fact, mirror on the nutritional composition and sensory characteristics of cheese. The milk processing for the production of Caciocavallo is artisanal and is still entrusted to the experience of cheesemakers, guardians of ancient traditions and able towisely transform the little milk produced by cows in a chees with golden hues, intensely flavored and scented.
• IL SUINO NERO PUGLIESE: IL MAIALE DAL GRASSO BUONO - Quality features of the Southern Mountains of Daunia soppressata.
With his dark coat and small size, the Apulian black pig is an important breed from Capitanata. It is a grazing and rooting animal and it is very common in the district of the Southern Mountains of Daunia.
In addition to the obvious aesthetic traits, the Apulian black pig is known for the extraordinary quality of its meat. The type of breeding outdoors under the sun and in contact with the earth, allows the pigs eat the acorns, rich in oleic acid which, moving in the fat of the animal, gives to its meat excellent nutritional properties. Oleic acid is a monounsaturated fatty acid, very popular because of its presence in extra virgin olive oil, with a strong antioxidant and protective effect against the onset of atherosclerosis. With Apulian black pig's meat soppressata is produced. Its preparation occurs by mixing "noble" meat, that is stuffed into natural casings according to ancient tradition and pressed between two blocks of marble. The press process, from which the name of "soppressata" derives, gives the characteristic flat shape. The black pig soppressata is a typical element, able to enhance our area, and offers a journey into traditions, discovering of ancient flavors.