SOCRATES Comenius 1.2 Countries of Silk and Linen : Ethnocultural Dialogue

SOCRATES
Comenius 1.2

Countries of Silk and Linen : Ethnocultural Dialogue

Catanzaro is situated at the centre of The gulf of Squillace,in the istimus of Catanzaro. The town is on three hills and is surrounded by two rivers: The Fiumarella and the usofalo actually extend until the Ionio Sea. The legend says that two Byzantine commanders,Cattaro and Zar,led the coastal population of, Scolacium, near Catanzaro. We don't know, exactly, when catanzaro was founded, but we know that it existed in 903 A.D, thanks to an arabian, Arnulfo, who in his arabian codex speaks about a battle which was fought near Catanzaro. Then catanzaro became an arabian emirate for 10 years and there were same discoveries of Saracen necropolises. But the official sources say that catanzaro was founded at the beginning of the tenth century under the Byzantine Dominion as a fortified hill ā€¦.
Pasta - Pasta, which is mostly handmade and always present on our tables, may be served with a simpleĀ fresh tomato sauce with basil or with ragu sauce of different types. A traditional dish prepared for religious festivity or special days is the "pasta kina" (full pasta)Ā based on layers of handmade pasta (lasagne) topped with small fried meatballs, slices of hard-boiled eggs, slices of spicy salami, caciocavallo cheese and grated pecorino cheese (baked). Sometimes we can find pasta or bread combined with minestrone of wild vegetables and herbs, a typical example is the "licurda", made with potatoes, onions, different kinds of vegetables and herbs and stale bread placed at the bottom of the plate. Minestroni, where legumes are used, are very common in our culinary tradition since they replaced meat in the peasant's diet and they were a tasty one- plate dish, cheap and healthy. The most used are fava beans served as a purea of dry fava beans, very nutrient, either with stale bread or pasta beans with pasta or tripe peas lentils and chickpeas combined with pasta.
The typical regional sweets, linked to specific days and holidays, are mostly dry and without cream, replaced by ricotta sweetened with honey and flavoured either by a fig compote or dried fruit and candied fruit. The most known are the "mostaccioli" , honey based, which may have different shapes and are sold at patron saint's day, festivals and fairs. The "cuzzupe or cuzzughi" and the "nepitelle", typical of Easter the "pitta impigliata" and the "chinulille" which are made at Christmas the "pignolata" made at Carnival. On a Calabrian table you can always find a good glass of wine produced in our region, especially the red one. Many types of wine have been awarded the DOC or IGT for their high quality due to theĀ autochthonal grapes cultivated in different areas of Calabria. One of the best wines produced is white or red Ciro one. At the end of the meal we usually have a glass of homemade liqueur made with bergamot ,very diffused in Reggio Calabria. It is an extraordinary and prided citrus fruit exclusive of this area and it is thought that it is an hybrid between citron and bitter orange and lemon. But we also make citron liqueur , a citrus fruit of a tree cultivated only on the Tyrrhenian coast in the province of Cosenza, and the famous "limoncello" made with lemon and spirit.

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	Catanzaro is situated at the centre of The gulf of Squillace,in the istimus of Catanzaro. The town is on three hills and is surrounded by two rivers: The Fiumarella and the usofalo actually extend until the Ionio Sea. The legend says that two Byzantine commanders,Cattaro and Zar,led the coastal population of, Scolacium, near Catanzaro. We don't know, exactly, when catanzaro was founded, but we know that it existed in 903 A.D, thanks to an arabian, Arnulfo, who in his arabian codex speaks about a battle which was fought near Catanzaro. Then catanzaro became an arabian emirate for 10 years and there were same discoveries of Saracen necropolises. But the official sources say that catanzaro was founded at the beginning of the tenth century under the Byzantine Dominion as a fortified hill ā€¦.
Pasta - Pasta, which is mostly handmade and always present on our tables, may be served with a simpleĀ fresh tomato sauce with basil or with ragu sauce of different types. A traditional dish prepared for religious festivity or special days is the "pasta kina" (full pasta)Ā based on layers of handmade pasta (lasagne) topped with small fried meatballs, slices of hard-boiled eggs, slices of spicy salami, caciocavallo cheese and grated pecorino cheese (baked). Sometimes we can find pasta or bread combined with minestrone of wild vegetables and herbs, a typical example is the "licurda", made with potatoes, onions, different kinds of vegetables and herbs and stale bread placed at the bottom of the plate. Minestroni, where legumes are used, are very common in our culinary tradition since they replaced meat in the peasant's diet and they were a tasty one- plate dish, cheap and healthy. The most used are fava beans served as a purea of dry fava beans, very nutrient, either with stale bread or pasta beans with pasta or tripe peas lentils and chickpeas combined with pasta.
	The typical regional sweets, linked to specific days and holidays, are mostly dry and without cream, replaced by ricotta sweetened with honey and flavoured either by a fig compote or dried fruit and candied fruit. The most known are the "mostaccioli" , honey based, which may have different shapes and are sold at patron saint's day, festivals and fairs. The "cuzzupe or cuzzughi" and the "nepitelle", typical of Easter the "pitta impigliata" and the "chinulille" which are made at Christmas the "pignolata" made at Carnival. On a Calabrian table you can always find a good glass of wine produced in our region, especially the red one. Many types of wine have been awarded the DOC or IGT for their high quality due to theĀ autochthonal grapes cultivated in different areas of Calabria. One of the best wines produced is white or red Ciro one. At the end of the meal we usually have a glass of homemade liqueur made with bergamot ,very diffused in Reggio Calabria. It is an extraordinary and prided citrus fruit exclusive of this area and it is thought that it is an hybrid between citron and bitter orange and lemon. But we also make citron liqueur , a citrus fruit of a tree cultivated only on the Tyrrhenian coast in the province of Cosenza, and the famous "limoncello" made with lemon and spirit.