February 2008

Pianopoli

Pianopoli - This is the website www.gazzettadelsud.it to unite residents and migrants in America. A sympathetic understanding riferitaci e-mail from Joe Fagan, a native of the place but from time to professional commitments, constantly moving between the land discovered by Columbus and Italy. The hunger for knowledge about the places of the games from his childhood, traditions and characters Fagan led to an exercise worthy of the best press office: the daily reading of the Journal of the South on-line, reporting the events of the Old Pianopoli Feroleto and many villagers d 'overseas that they did deliver the e-mail. A result which delighted the many immigrants who, though distant at least ten or more hours of flight, have the opportunity to learn in real time everyday native land. And the outcome was also found by Italian relatives during long phone calls, which amazed they are told 'today you have the bishop, "or" tomorrow will don Ciotti. The excitement generated is likely to have driven Joe Fagan to write to convey to you what is happening and ask for a greeting. But between the lines of the e-mail there is a strong desire to highlight the "contact", the burning desire to say "we are your readers', which is equivalent to saying" I have a piece of soul down from you, impossible to eradicate. " If the goal of a newspaper is to tell the news, views, create a debate, new technology also gives it the burden of representing a "link" deep with the land of origin. And that's why the greeting that we send the immigrants will not be written either in English or in Italian, but purely in dialect: "I vidimu quandu back."

Oleificio Nanci

Oleificio of Nanci Pianopoli: olives crushed with millstones. A mill
Pianopoli (Cz), which still uses the millstones to grind the olives. The Nanci mill points to an excellent extra virgin olive oil, both in the organic line, both in the conventional one. The squeezing Cold provides a product excellence. We are facing a production technology that uses less electricity. And 'one of the few mills with millstones still remained active in our region that we visited a new phase of "Eat and spend Calabrese and we are presenting today.

Continue, therefore, along with other important initiatives carried out by the association of journalists " ion, the activity Information given to local consumers, not just with the aim of raising the knowledge, appreciation and acquisition of quality products from our region who, with a simple gesture, can eat the most part genuine, thus contributing support of farms and local food, as well as the maintenance and enhancement of cultural traditions and ancient history of our civilization. We are Pianopoli (Cz), sunny location Lametini hilly hinterland, has always been known for the production of olive and citrus in the area.

to present his ten years of miller, inherited from his father, is an agronomist Nanci Felice, owner of the farm "Nanci House" that will soon open to the public a farm, where you can stay in the bedroom overlooking the olive groves, wholesome meals, with products coming directly from the nearby vegetable gardens, orchards and farms. In the heart of a small town, not far from the company, since 1951 there is a mill that, in spite of modernization and progress, has preserved intact the customs and the family traditional techniques of today, more and more like fifty years ago, extra virgin olive oil produced in the mill is Nanci Molito with millstones and then pressed between discs of rope (called "straining") by means of hydraulic presses known firm "Pieralisi", that is operated by water power, which went in part to replace the oxen.

short, a few steps forward as we have done, but the miller's claims Pianopoli that the core product has remained unchanged and, in a short time, all will return to this method. "The reasons are many - he explains - from the quality of the oil, which originates from the goodness of olives, to keep up with the fact that this type of mill is cleaner, consumes less power, has less impact on the environment. In addition, the olives do not suffer any heat stress since they are pressed within hours of harvesting from the plant, cold and without being washed. " The different stages of production will last considerably longer than those of a modern mill in a continuous cycle of generation is also why in many cases, the old mole, so beautiful and facilities to look at, have become showpieces, museum pieces, but still rarely used: only those who, like Mr. Nanci, has a high production, can afford the "luxury" to produce according to the rhythms and dictates "d ' other times. " "The bad quality of the oil was produced at one time - said the mill - not from the cold grinding with millstones, or the press system, but from a number of other factors: first of all ages and mode of the olive harvest, delayed months in the past for greater efficiency, and carried off the ground to not lose even a small part of the product, regardless of the quality of the fruit. The oil - continues the producer - came to be molita having already begun a process of deterioration, which increased the acidity of the oil. It was made clear that the oil, very bad. In the past, then you did not have the foresight that we have today in the crush the fruit within a few hours after collection: the olives were left in large plastic bags for days before being processed. Today this no longer happens, there is a different understanding of the quality, talk about it more, even the consumer is more attentive, and these precautions make it possible to create a product that, in years such as the one just passed in particular, is excellent quality without even having asked for special care and treatment in the field. " A cold pressing retains intact the aromas of fruit, which do not deteriorate and overheating during processing, preserving the vitamins and all values \u200b\u200borganoleptic attributes of a good oil. A product, remember, that Calabria produces in abundance, without giving in most cases the quality, and that is the basis of the Mediterranean diet and its health-giving properties. Mr. Nanci realizes on its olive groves, only if necessary, biodegradable treatments (which do not leave traces in the oil) the oil season just ended has allowed the creation of an organic product including on the line usually made with conventional methods and treatment, having been characterized by a very dry season that has taken away the so-called "oil fly"). Once collected, starting in October and even better in the so-called period of 'veraison' (change of color from green to black), with the help of mechanical shakers, the olives are taken to the mill, pressed leaves and without be washed, at room temperature. Under the two granite wheels, an amount equal to three tons of olives, within half an hour, is reduced to a pulp (the amount of olives in a modern mill per hour is equivalent to 25-30 tons, and significantly higher). The paste mashed shovels go into the machine, a basin in which a helical screw which is driven by the mix the oil slowly emerge. After this step, which lasts another half hour, the dough is loaded it worked on so-called "straining," Nanci that defines a true relic of the area. Each truck loads of straining of pasta, ready to be placed in the press, is charged with 24 follows: Each compound is made up of three plus a disc straining to balance the iron press. When you have the trucks (at one time were the arms of three men straining to lift and load them on trucks, today is only a mechanical arm) are placed in hydraulic presses, for about an hour. After this time, hence the oil still comes out mixed with water, thanks to a system of tubes, entering a tank in which it occurs, by gravity alone, the separation between the two components. After three hours of total working time, for three tons of olives, this is the first extra virgin olive oil. The product ends up in the underground storage of the mill, tanks in steel (or fiberglass) which is left to stand for two or three months before being bottled. The process water, agricultural water that is instead used as fertilizer in alkaline soils. "What takes place in this small mill - said Mr. Nanci - still after fifty years - is a real rite of oil, with small producers who've come in the morning, year after year, and after witnessing the manufacture, even with the help of the traditional measures in tin funnel, take away their oil "

. Extra virgin olive oil: organic line and the conventional oil extra virgin olive oil "Nanci" cold-pressed, is produced both in the organic line, certified "Soil and Health", both in the conventional line. Different sizes made from 75ml up to five-liter tin. With the oil is produced and marketed even the pate of olives in extra virgin olive and orange honey. Both these products are produced on the farm "House Nanci, and marketed under the same brand in small circuits. To improve product quality, increase the possibility of assistance by technicians, for more and better information given to producers and to be able to have more say in the difficult chapter of the national and international distribution, the same extra virgin olive oil "Nancy" is also conveyed by the mark of the Consortium of which he is president Nancy Felice: I mean the (Inter Consortium olive Calabria). This consortium brings together 210 small and medium-sized oil producers at the regional level and offers. The product of the mill Pianopoli, conveyed through trade shows and tastings, is marketed directly in the company, or by mail in all of Calabria, in the rest of Italy, and in some cases, even abroad.