It is without doubt one of those Calabrian food products that really makes my throat, either in that in that sweet spicy , which can give the best in its many uses cooking.
known to "love the taste with different names (rosamarina, sardellina, Calabrian caviar, mustica, ..) is produced , in its original and strictly Calabria, only newborn sardines or anchovies , washed in fresh water, placed on shelves of marble, suitably placed in brine by terracotta pots (tarzaruli) for a few weeks, mixed with ground red pepper from Calabria (if appropriate sweet or spicy), and packed in appropriate jars. Its compound is present, as well as a paste of red, intense aroma, flavor or less spicy depending on the type of red pepper used during processing. Ready to use, will keep for a period, usually fairly long (6 / 12 months), maintained at cool temperatures.
Yet even this product is subject to false and tarot , since the demand product there in all months of the year, while its availability is limited by various conditions and constraints, first of all the various (... and right!) biological still required to ensure the recovery of marine fauna. The newly fishing, in fact, is made trawls , appropriate to the task, but very damaging to the seabed sea, devastating in depth, it is necessary to restrict their use.
Besides the various Community regulations are gradually narrowing the possibility of to use networks to gauge " reduced" so it seems more than just the name "caviar " that so often these Calabrian delicacies is given, as if to signify and emphasize the "honor" that rosamarina has on the market.
So increased demand, reduced supply ... and that explains the reason for the false perpetrated on the product page. How substitute, in fact, the original baby sardine / anchovy is used ice fish (or neosalanx tangkahkeii) of brackish water Asian , but to connoisseurs of taste that is more obvious than the difference the product of Calabria, affordable sites selling online relying on the network, and only limited periods of the year. A discussion of reliability and linearity business, this, that the distance pays off: lose sales But then gain in accuracy and credibility business, since Internet users who buy on the internet are very discerning and demanding customers in their choices.
sardellina And if that is truly original in Calabria, with uses in different, it tells all its frankness and its flavor simply spread on toasted, sliced \u200b\u200bbread or Fresine maybe advance mixed with a good bit of oil virgin olive oil, so as to remove a bit 'of that salt seasoned , creating appealing and appetizing pre-meal (perhaps interspersed with other, more delicate in flavor) that will certainly surprise the diners, or on pizzas 
(in Calabria is common practice to prepare the "pitta with rosamarina"); on pasta ( ... let's call it a variation on "oil and garlic paste, adding just a fork to fry in the pan), or finally gives heavenly moments of pleasure working on the pastry , to create the tasty rolls with rosamarina .
known to "love the taste with different names (rosamarina, sardellina, Calabrian caviar, mustica, ..) is produced , in its original and strictly Calabria, only newborn sardines or anchovies , washed in fresh water, placed on shelves of marble, suitably placed in brine by terracotta pots (tarzaruli) for a few weeks, mixed with ground red pepper from Calabria (if appropriate sweet or spicy), and packed in appropriate jars. Its compound is present, as well as a paste of red, intense aroma, flavor or less spicy depending on the type of red pepper used during processing. Ready to use, will keep for a period, usually fairly long (6 / 12 months), maintained at cool temperatures.
Yet even this product is subject to false and tarot , since the demand product there in all months of the year, while its availability is limited by various conditions and constraints, first of all the various (... and right!) biological still required to ensure the recovery of marine fauna. The newly fishing, in fact, is made trawls , appropriate to the task, but very damaging to the seabed sea, devastating in depth, it is necessary to restrict their use.
Besides the various Community regulations are gradually narrowing the possibility of to use networks to gauge " reduced" so it seems more than just the name "caviar " that so often these Calabrian delicacies is given, as if to signify and emphasize the "honor" that rosamarina has on the market.
So increased demand, reduced supply ... and that explains the reason for the false perpetrated on the product page. How substitute, in fact, the original baby sardine / anchovy is used ice fish (or neosalanx tangkahkeii) of brackish water Asian , but to connoisseurs of taste that is more obvious than the difference the product of Calabria, affordable sites selling online relying on the network, and only limited periods of the year. A discussion of reliability and linearity business, this, that the distance pays off: lose sales But then gain in accuracy and credibility business, since Internet users who buy on the internet are very discerning and demanding customers in their choices.
sardellina And if that is truly original in Calabria, with uses in different, it tells all its frankness and its flavor simply spread on toasted, sliced \u200b\u200bbread or Fresine maybe advance mixed with a good bit of oil virgin olive oil, so as to remove a bit 'of that salt seasoned , creating appealing and appetizing pre-meal (perhaps interspersed with other, more delicate in flavor) that will certainly surprise the diners, or on pizzas 
(in Calabria is common practice to prepare the "pitta with rosamarina"); on pasta ( ... let's call it a variation on "oil and garlic paste, adding just a fork to fry in the pan), or finally gives heavenly moments of pleasure working on the pastry , to create the tasty rolls with rosamarina . Eye to the choice Therefore, it is easy to talk about sardellina Calabrian but it is not always the same thing!
And of course, the eye recipe that whets the appetite more!
And of course, the eye recipe that whets the appetite more!
0 comments:
Post a Comment