European delicacies

Transcription

European delicacies

EUROPEAN
UNION
European
delicacies
Catalogo dei prodotti della “rete
per la commercializzazione
dei prodotti locali e del turismo rurale”
Local delicacies guide of the “network
for the commercialisation
of local products and rural tourism”
Κατάλογος τοπικών προϊόντων του
«∆ικτύου εµπορευµατοποίησης
τοπικών προϊόντων και αγροτουρισµού»
Catálogo de productos de la “Red
para la comercialización
de los productos locales y del turismo rural”
Catálogo de produtos da “rede de cooperação transnacional para a comercialização
de produtos locais e de turismo rural”
Catalogue des produits du réseau
de commercialisation des produits locaux
et du tourisme rural
COMMUNITY
I N I T I AT I V E
Questo catalogo è realizzato nell’ambito dell’iniziativa
comunitaria LEADER+, la quale si propone
di sostenere lo sviluppo locale attraverso la valorizzazione
delle proprie risorse, tra queste i prodotti locali
di eccellenza, la gastronomia e le tradizioni ad essi collegati.
Nell’ambito della cooperazione transnazionale
prevista dal LEADER+ diversi territori locali appartenenti
a Paesi dell’Unione Europea (Italia, Cipro, Grecia, Spagna,
Portogallo e Francia), ai quali si sono aggiunti altri Paesi
quali la Repubblica Ceca, Romania e Bulgaria,
hanno elaborato e attuato un progetto denominato
“rete per la commercializzazione dei prodotti locali
e del turismo rurale”.
Questa pubblicazione, dedicata ai “prodotti di qualità”
è una delle molteplici attività previste
dal progetto di cooperazione transnazionale.
Essa ha lo scopo di far conoscere al grande pubblico
risorse capaci di valorizzare ulteriormente i sistemi economici
locali al fine di sostenere l’offerta turistica dei territori rurali.
I prodotti selezionati per questa pubblicazione
sono da ritenersi soltanto una parte dell’ampia gamma
di cui dispongono i territori di riferimento
e costituiscono insieme alle bellezze ambientali
e paesaggistiche aree territoriali dove vivere “vacanze”
per scoprire anche tradizioni e cultura locale.
I territori di riferimento con le loro spiagge,
il patrimonio archeologico e i beni culturali rappresentano
una meta turistica che oltre allo svago consente la scoperta
di molte cose per molti aspetti non conosciute ma da conoscere
come arricchimento della cultura individuale e collettiva.
Il Coordinamento
della Rete di Cooperazione Transnazionale
per la Commercializzazione
dei Prodotti Locali e del Turismo Rurale
This guide is produced within the framework
of LEADER+, a Community Initiative
supporting local development. LEADER+ establishes
the enhancement of local resources such
as local products, gastronomy and cultural heritage.
Some European Member States within the LEADER+
transnational coop, Italy, Cyprus, Greece, Spain,
Portugal and France, have developed and implemented
the “network for the commercialization of local products
and rural tourism” project.
New entry States such as Romania, Bulgaria
and Hungary later joined the project as well.
This local products guide is just one activity,
envisioned by the transnational cooperation project.
The purpose is to inform the great public
on how local resources could improve
local systems and support tourism in rural areas.
This guide is a detailed description of just some products
you’ll find in the areas involved in the project.
Local products, beauty of nature and landscapes
offer a special “holiday” to learn more
about traditional culture and gastronomy.
The guide provides an excellent description
of the territories: coastline, archaeological
and cultural heritage represent an excellent goal
for tourists interested in discovery
thus enriching global culture and individual identity.
The Co-ordination
of the Transnational Cooperation Network
for the Commercialisation
of Local Products and Rural Tourism
Italia
Italy
Vibo Valentia …
…momenti di gola
…a bit of gluttony
here and there
Prodotti locali
del Vibonese.
Il sapore
della Calabria
dovunque tu sia
Incastonata tra i monti
delle Serre ed il mar Tirreno,
la provincia di Vibo Valentia,
è un vero scrigno naturale,
leader indiscusso
del turismo calabrese.
Ad attrarre i turisti,
non sono solo le bianche spiagge
ed il limpido mare,
ma la nostra gente,
semplice ed ospitale,
le nostre tradizioni,
ricche di storia e cultura,
la nostra cucina,
genuina ed abbondante.
Local products.
Taste
Calabria’s flavour
wherever you are
6
Located between the Serre’s
highlands and the Tyrrhenian Sea,
Vibo Valentia is a natural
enchanting place.
It is Calabria’s most attractive place
for summer tourism.
La quantità e la varietà dei prodotti
tipici di questa terra si trasforma
in un ricco menù di piatti locali
in grado di soddisfare
anche gli appetiti più esigenti.
La gastronomia locale,
fatta di prelibatezze del territorio,
non trascura alcuna portata,
a partire dai primi piatti:
paste locali come “fileja” vibonesi,
condite da sughi a base
di ’nduja di Spilinga e ricoperte
da una grattugia
di prezioso “pecorino del Poro”;
sino a giungere ai dessert:
il tartufo di Pizzo, gelato sopraffino
con un cuore di cioccolato,
o mostaccioli di Soriano,
magari accompagnati
ai nostri amari locali.
In mezzo, le fritture di paranza
o le grigliate di pesce offerte
dai ristoranti sul mare,
ed ancora, gli assortimenti
di carne locale
e verdure freschissime
condite con leggerissimo olio
d’oliva extra vergine
ed accompagnate da cipolla rossa
di Tropea o porcini serresi.
These attractions as well as the informality
and hospitality of the surrounding community
blend in with the history, tradition and local events.
This is where one can taste traditional dishes
and typical products daily.
These attractions draw in tourists visiting the area.
Here you’ll find savour traditional recipes
specially prepared for you.
Our unique gastronomic delicacies do not leave aside
any courses: you’ll taste first courses
such as “fileja” (hand made pasta) dressed
with “’nduja from Spilinga” and “Poro sheep cheese”;
dessert: “tartufo from Pizzo” an excellent ice-cream
with the finest chocolate inside.
Restaurants located on the beach offer fried
or mixed fish grill, and these are the places
where one can also taste locally crafted meat
and fresh genuine vegetables dressed with extra virgin
olive oil together with Red onion from Tropea
or porcini mushrooms from the Serre highlands.
7
’Nduja di Spilinga
’Nduja from Spilinga
… just trust us!
… diffidate dalle imitazioni
Conosciuta oramai in quasi tutto il mondo, la ’nduja di Spilinga
è uno dei prodotti più caratteristici e sorprendenti del territorio Vibonese,
infatti, pur collocato nella categoria dei salumi,
la ’nduja ha un cuore spalmabile ed un sapore amabilmente piccante.
Per eccellenza il paese di produzione è Spilinga,
da cui il prodotto prende la denominazione, ma nella trasformazione
si associano attualmente anche gli altri centri rurali limitrofi
appartenenti all’altopiano del Poro.
Sebbene i maestri artigiani della ’nduia di Spilinga custodiscano gelosamente
la ricetta, il prodotto si ottiene dalla miscela di carni suine
(lardo, pancetta, guanciale), dosate e lavorate da mani esperte,
con l’aggiunta di sale ed abbondanti dosi di peperoncino rosso locale
(dolce e piccante).
Segue una fase di lenta affumicatura mediante la combustione
di essenze profumate, e quindi, la stagionatura in ambienti freschi ed asciutti.
Nasce così un prodotto di sapore e profumo tipicamente dolce e piccante,
spalmabile sul pane caldo o sulle bruschette appena uscite dal forno;
eccellente condimento di primi piatti della gastronomia locale,
uno per tutti “Fileja ’nduja e pecorino del Poro”.
Per chi ama questo prodotto, è da non perdere la consueta
“sagra della ’nduja” che si tiene ad agosto di ogni anno
nel comune di Spilinga e dove la degustazione di questo prodotto
viene accompagnata da ottimo vino locale, canti e balli popolari.
8
’Nduja from Spilinga is locally produced
and famous all over the world.
It is one of the most characteristic
and surprisingly delicious product
of the whole Vibonese’s area.
Though deriving from cold cuts,
it tastes sweet and peppery.
Spread it on a slice of bread!
The production village is Spilinga
from which the appellation derives,
some other neighbour rural villages
in the Poro’s tableland transform
the product as well.
Here the handcrafts hedge
in jealously the typical recipe.
Anyway you should know that ’nduja
is a mix of pork meat (fat, bacon
and pork cheek) weighted out
and worked by experienced hands,
adding salt and pulverized red chilli
pepper that is generally hot
and produced in Spilinga.
It is smoked and hanged at room cool
and dry temperature till consistent
seasoning levels.
Come here and we’ll offer a unique
gastronomic delicacy! It adds a sweet
and peppery hick on a slice of hot
bread or on a baked bruschetta;
our typical courses are dressed with
’Nduja from Spilinga. Just taste “Fileja
with ’Nduja and Pecorino sheep
cheese”! Why not joining the familiar
“Sagra della ’Nduja” in Spilinga,
the most important ’nduja festival
celebrated every year in August!
Here you’ll eat ’nduja and have
a goody goody local wine whilst folk
groups dance and sing popular songs.
L’Artigiano della ’Nduja
Via Aldo Moro,15
89864 Spilinga
Vibo Valentia • Italy
telefono +39 0963 65047
e-mail [email protected]
[email protected]
web www.artigianodellanduja.com
The “Artigiano della ’Nduja”
was established in 2002
by Luigi Caccamo,
a big name in this field nowadays.
Luigi thinks that family run farm
is essential to keep on the originality
and genuinity of the product.
The dream has becoming true
and he has a new vision
and a new mission to lead the farm:
originality makes it inique.
L’arte del sapore… piccante
“L’Artigiano della ’Nduja” è il frutto di un progetto
intrapreso nell’anno 2002.
Si tratta di un’azienda artigianale che ha coinvolto
Luigi Caccamo, divenuto oramai una personalità
nel campo della produzione di questo insaccato.
Per Luigi “la familiarità aziendale
è una condizione essenziale per garantire
l’originalità e la genuinità del prodotto”.
Da questo sogno, ormai in parte concretizzato,
sono scaturite una vision e una mission che forniscono
all’azienda quel pizzico di originalità
che la rende unica nel suo genere.
9
Il Pecorino di Monte Poro
Pecorino cheese
Legend and flavour
Tra antiche leggende
e sapori da ritrovare
La leggenda vuole che il pecorino
del Poro trovi le proprie origini
al tempo dei greci, in un piccolo
insediamento chiamato “Zaccanos”
(letteralmente, recinto
o ricovero delle pecore),
oggi divenuto Zaccanopoli.
Si racconta ancora che nel corso
del tempo i pastori abbiano
colonizzato il resto dell’altopiano
del Poro, oggi teatro
della produzione di questo
inconfondibile formaggio.
I fattori che contribuiscono
a rendere unico questo prodotto,
sono da ricercare nel libero pascolo
degli ovini, alimentati in prati
polifiti di alta quota,
e nei tradizionali metodi
di lavorazione del latte
e di stagionatura del prodotto.
Non appena stagionato (6-8 mesi),
il “pecorino del Poro”, si presenta
con forme cilindriche di peso
variabile tra i 900 grammi e 3 kg.
La crosta, sottile e di colore
giallastro nel formaggio fresco,
diviene dura e di color rosso
mattone nelle forme stagionate.
10
La consistenza della pasta,
che nel pecorino fresco è tenera,
ed elastica, invece è dura
e resistente nel pecorino stagionato,
tanto che al taglio si sfalda
in caratteristiche scaglie.
Anche il sapore, dolce
con retrogusto leggermente
acidulo, del pecorino fresco,
si trasforma in un gusto sapido
e leggermente piccante
nelle forme stagionate.
Le eccezionali caratteristiche
di questo prodotto ne hanno
permesso l’introduzione
e la registrazione nei presidi
di Slow Food.
In cucina, si presenta come
il principe delle tavola o capace
di esaltare ogni primo piatto
con un gusto forte e deciso,
capace di valorizzare ogni antipasto
quando viene consumato fresco.
A volte rappresenta la portata
di fine pasto. Servito
in scaglie o cubetti lascia in bocca
il sapore di un’antica tradizione.
The legend tells of art of Pecorino
cheesemaking originated during
the Greek period in a small villang
called “Zaccanos” (literal meaning:
sheep corral) and today called
Zaccanopoli. Later on the shepherds
colonised the other area of the Poro,
a tableland where since then
Pecorino has been producing.
This is a unique delicacy product
since sheep are nourished by polyfit
grass-in-the-pasture in top grazing
lands.Today’s artisan cheesemakers
continue this ancient craft and some
continue the innovation as well.
The wheel cheese are aged for 6-8
months and weight between 900
grams and 3 kilograms.
Our fresh pecorino cheese has
a thin and yellowish colour rind
whereas the aged rind cheese
is hard and reddish-brick.
The paste of the fresh cheese
is yielding, soft and elastic whereas
the ripened one is so hard that you
can shave it. Green cheese has
a sweet flavour and a sour aftertaste
whereas the aged wheels are salty
and spicy.Thanks to its excellent
characteristics it is presided over
by Slow-Food. It’s the prince
of the table, grating cheese adds
a very pleasing personality to pasta
is fresh and creamy for the horse
d’euvre. Sometimes it is used
as dessert, shaved or blocked
up in small cubes for a different
visual effect and mouthfeel.
La Cipolla Rossa
di Tropea Calabria
Red Onion from Tropea
Calabria
Mille imitazioni,
un solo originale
Conosciuta oramai
in tutto il mondo,
la cipolla Rossa di Tropea
da poco ha ottenuto
il riconoscimento di prodotto
ad Indicazione Geografica Protetta (I.G.P.),
ottenuto proprio per le spiccate
caratteristiche organolettiche
ed il forte legame al territorio.
La bontà della cipolla rossa può essere gustata
fresca, con l’inconfondibile sapore dolce e tenero
ed un caratteristico colore che dal bianco vira
sino al rosso violaceo. Se invece si predilige
un sapore più forte, allora si può scegliere
la rossa di Tropea, “da serbo”, dolce e croccante
dall’inconfondibile colore che dal bianco varia
al rosso-violaceo. Per gli intenditori
il “cipollotto” offre un sapore delicato e tenero,
dolcissimo nelle insalate ed ottimo nelle frittate.
Nella Provincia di Vibo Valentia, la Cipolla Rossa
di Tropea, viene coltivata praticamente in tutto
il territorio della costa tirrenica partendo
da Nicotera sino a giungere a Pizzo Calabro.
In estate, poi, i negozietti della costa si colorano
di “trecce” colorate che adornano
ed abbelliscono le viuzze dei centri costieri:
uno spettacolo da vedere ed assaggiare!
Just taste
the original one!
The E.U. has stated the Protected
designation of origin mark
for the Red Onion from Tropea either
for the special organoleptic
characteristics or for the strong
linkage to the area. Nowadays
it is well-known all over the world!
The fresh red onion has a strong
and sweet aroma, the inner part
is juicy and white whilst the outer
part is red and sometimes purple-red
coloured. If you like a stronger flavour
you could taste the “stored”
red onion, sweet and crunchy,
white and multi-facet purple-red
coloured. Experts say that
the “allium cepa” (spring onions)
have a delicate and tender savour;
have a salad! It’s lightly fragranced
sweetly flavoured and the omelette
is the best you’ve ever had.
The red onion from Tropea grows
in the Tyrrhenian coastline, stretching
between Nicotera and Pizzo Calabro.
In summer time the specialty shops
are nicely dyed with onions “plaits”
decorating the alleys here
and there: what a breathtaking place!
What an exceptional flavour!
11
Mustaccioli
di Soriano Calabro
Mustaccioli
from Soriano Calabro
Secoli di storia e di tradizioni
in un biscotto dolce come il miele
Mostaccioli from Soriano Calabro
are hard cookies made from flour,
water and honey (and cooked
must, somewhere) prepared by
expert artisans called
“mastazzolari” from Soriano,
a small village in the Province
of Vibo Valentia.The dough
is formed into many shapes that
are decorated as well.The honey
(millefiori, acacia and chestnut)
is produced in Soriano, some other
neighbour villages are involved
in this production as well, such
as: Piscopio, Maierato and Vazzano.
These honey cookies in dialect
said “pupazzo” are shaped
and hand-decorated; sometimes
the burnt honey cookies
are dark-brown coloured.
The different shapes
of “Mustazzola” or “mastazzola”
were considered a symbol
in Calabria’s rural areas; the heartshaped mustazzolo with some red
stripes represented love and was
used as present for engagement or
wedding occasions; horse, fish,
goat and cock symbolized the love
for rural society and for the
beauty of nature, and the Saintsshaped ones represented the
relationship with the Church.
12
Fatti dalle sapienti mani degli artigiani “mastazzolari”,
di Soriano Calabro, piccolo centro della provincia
di Vibo Valentia, i “mostaccioli di Soriano Calabro”
sono particolari biscotti duri ottenuti semplicemente
dall’impasto di farina acqua e miele (ed in alcune
particolari versioni, anche di mosto caldo),
aventi forme svariatissime e decorati in modo colorato
e vivace. Il miele utilizzato è prevalentemente,
quello locale, prodotto degli apicoltori sorianesi,
o proveniente dalle zone di Piscopio, Maierato e Vazzano,
del tipo: millefiori, acacia, e castagno.
Ogni biscotto, chiamato in gergo “pupazzo”,
viene modellato e decorato a mano, con cura
e dedizione, seguendo procedimenti tradizionali
tanto che in alcuni pupazzi il colore bruno
si ottiene mediante la bruciatura del miele.
I “mastazzola” o “mustazzoli” sono dolci antichissimi
con forme antropomorfe a cui un tempo, nei centri rurali
calabresi, si attribuivano significati ben precisi,
cosi il “cuore”, decorato con strisce di stagnola rossa,
simboleggiava l’amore e si regalava in occasione
di fidanzamenti o matrimoni, il “cavallo”, il “pesce”,
la “capra”, il “gallo”, simboleggiavano il forte legame
della società rurale con la natura,
i “santi” indicavano il legame con la chiesa.
Mustaccioli di Soriano, non solo da mangiare.
Dolciaria Monardo Sas
Via I Maggio • 89831 Soriano
Calabro (Vibo Valentia)
Calabria • Italy
telefono +39 0963 351 107
fax +39 0963 351 672
web www.dolciariamonardo.it
stabilimento Loc. Carromonaco
89831 Soriano Calabro
(Vibo Valentia)
La nostra azienda
La dolciaria Monardo
è un azienda leader nel settore
dei prodotti dolciari tradizionali,
quali i “mostaccioli”,
il “mandorlato”, i “martelletti”
e tanti altri dolci.
L’azienda, grazie alla pluriennale
esperienza è in grado
di soddisfare qualsiasi ordine
in tutta Europa.
Oltre, ai prodotti tradizionali,
Monardo produce un vasto
assortimento di biscotti e dolci
a base di cioccolato.
Our firm
Monardo’s production is primarly
based on traditional sweet delicacies,
such as “mostaccioli” (hard honey
biscuits), “mandorlato” (almonds
honey sweets), “martelletti” (biscuits
as hard as hammer) and many
other specialities.
The firm can satisfy the demand
in Europe since
its multi-year experience.
Monardo’s production
offers also a great range
of chocolate biscuits.
13
Il miele
delle colline vibonesi
Honey hills
in Vibo Valentia
Presente da sempre, come attività complementare
alle attività agricole tradizionali,
l’allevamento delle api e la produzione di Miele
sono divenuti, oggi, una importante realtà locale,
tanto da annoverare aziende artigianali leader
in campo regionale e nazionale.
La produzione di miele all’interno
del territorio vibonese, trova i suoi punti di forza
nella presenza di allevatori e trasformatori
di grande esperienza e di un incontaminato
territorio ricco di diverse specie vegetali.
Ottima è la produzione di Miele Millefiori,
di Acacia e di Zagara; ma anche di Castagno,
grazie ai castagneti delle Serre Vibonesi.
Tra i centri in cui la produzione del miele
è più sviluppata si vogliono ricordare:
Joppolo, Maierato, Soriano Calabro e Piscopio.
Questi ultimi centri, godono, inoltre,
della vicinanza con la valle del Mesima,
ricca di acacie, agrumi e di estensioni erbacee.
14
All along bee breeding and honey
production have been complementary
to agriculture till being a superbly
new local resource.
At regional and national level,
honey farms are of prime importance.
Experienced bee farmers, unpolluted
scenery and an elevated floral
vegetation diversity make outstanding
the vibonese honey production.
Honey produced comes essentially
from the pollen and nectar
of existent plants; it embraces:
Millefiori honey, acacia and orange
blossom honey, chestnut honey
since the Serre highland are covered
by chestnut trees.
Honey is mainly produced
in some small villages such as:
Joppolo, Maierato, Soriano Calabro
and Piscopio.The latter two are
located in the Mesima valley covered
with greenery, acacia and citrus trees.
Fiorillo Srl
Via Com.le Giampiero Piscopio
89900 Vibo Valentia • Italy
telefono +39 0963 594 802
fax +39 0963 595 700
web www.fiorillo.it
Dal sole della Calabria,
Fiorillo Srl produce
da oltre 50 anni
miele e prodotti apistici.
Il nostro impianto apistico
costituito da oltre 1.500 arnie,
viene spostato dagli agrumeti
della piana di Gioia Tauro
per la raccolta dell’arancio,
alle valli naturalistiche
del fiume Mesima
per il millefiori e l’acacia,
fino alle montagne incontaminate
della Sila per il castagno,
per poi concludere
il raccolto dell’eucalipto
a ridosso delle spiagge
della costa jonica calabrese.
For over 50 years, Fiorillo Srl
has been producing honey
and bee products in Calabria.
The movable beehives boxes are
made up of 1,500 honeycomb cells.
The honey produced comes
essentially from the pollen
and nectar of existent plants:
orange trees in Gioia Tauro’s land,
acacia and multifloral
in the Mesima’s valley, chestnuts trees
in the the Sila virgin mountains
and Eucalyptus growing
behind the Ionian coastline.
15
Porcini, ovoli e altri funghi
delle Serre vibonesi
Mushrooms porcini,
ovules and other Serre’s
Di qualità eccellente, che non teme confronti e non ha
rivali, nelle Serre si raccolgono diverse varietà di funghi;
dal superdotato Porcino, re dei funghi, all’Ovolo buono
o Amanita Cesarea che è uno dei più saporiti
funghi mangerecci, e poi ancora, gallinacci,
prataioli, chiodini mazze di tamburo.
I funghi locali sono presenti
in tutti i piatti tipici delle serre vibonesi,
preparati in cucina in vari modi:
fritti, in umido, arrostiti,
sono tutti appetitosi con un sapore
inconfondibile che si coniuga molto bene
con gli altri piatti “forti”
come la carne di maiale
o la selvaggina delle serre.
In padella, affettati, infarinati
e fritti, tirati su dall’olio bollente
dorati e croccanti; oppure cotti in tortiera
con le patate a tocchetti e pezzettini
di peperoni verdi sotto uno straticello
di pangrattato ed una manciatina di prezzemolo.
I funghi Serresi sono molto ricercati sia freschi
che secchi o conservati sott’olio.
Oggi, anche coloro che non vivono sulle Serre vibonesi
possono gustare i funghi raccolti su queste montagne,
grazie a diversi piccoli laboratori che confezionano
queste bontà portandole sulle tavole di tutto il mondo.
16
Mushrooms picked up in the Serre’s
highlands are excellent and no
contender comes close to them.
This is the place where you could find
the king of mushrooms, Porcino
and some other species such as
ovules or amanita mushroom which
is one of the most aromatic;
edible mushrooms, gallinacci, prataioli,
nails and drum mushrooms could be
sought here as well. Mushrooms dress
Serre Vibonesi traditional dishes.
You can taste them baked, fried, etc.;
they are tempting and unique! Savour
pork meat or game dressed with
mushrooms! A perfect combination
of strong and sweet flavours!
You can prepare: baked mushrooms
with potatoes, green pepperoni,
a layer of breadcrumbs and a handful
of parsley; crunchy fried mushrooms
after been sliced and floured.
The Serre’s mushrooms are muchsought either fresh or dried
or in olive oil. Nowadays everybody
can taste these special mushrooms
growing at the base of a the Serre’s
trees; mushrooms are well packed
in many workshops and are
commercialised all over the world.
Prodotti tipici e tradizionali
del vibonese… in pillole
Traditional typical products
… in a nutshell
Olive oil is one of the strongest
points in the Vibonese’s rural
economy: here you’ll find a great
variety of olives oil such as:
“ottobratico”, “cecerello”, “miseo”.
Do not forget to taste
extra virgin olive oil obtained
by the cold pressing of ottobratica
into monovarietal; it is superb!
Tartufo from Pizzo
This is an exceptional ice-cream
prepared by expert artisans
from Pizzo Calabro. A savouring
ice-cream with the finest chocolate
inside and pulverised by cocoa.
Why not tasting
the “white” tartufo too?
Fileja vibonesi
It is hand-made pasta, prepared with
the following ingredients: hard flour,
salt and water; it is rolled by a small
stick thus remaining porous and
perfect dressed with tomato sauce.
The best way to taste fileja is with
nduja and grating pecorino cheese.
Our outstanding everyday dish.
Olio d’oliva delle Colline Vibonesi
Prodotto di primaria importanza per l’economia
rurale del vibonese, l’olio d’oliva di questa provincia
viene ottenuto dalla spremitura delle olive di varietà
ed ecotipi locali: “tombarello”, “cecerello”,
“miseo”, da non perdere l’extra vergine ottenuto
da spremitura a freddo di “ottobratica”, in
monovarietale quasi introvabile e dal gusto unico.
Tartufo di Pizzo
Squisito gelato fatto dai maestri gelatieri
di Pizzo Calabro, ricoperto di un sottile strato
di cacao e con un cuore di cioccolato fuso,
tutto da gustare. Assaggialo anche
nella versione “bianco”!
Fileja vibonesi
Pasta fresca preparata in casa,
ottenuta dal semplice impasto di farina di grano
duro, sale ed acqua, filata a mano con
un bastoncino che lascia l’interno della pasta
poroso e pronto a trattenere il sugo.
Con un il sugo a base di ’nduja e ricoperti
da un velo di pecorino del Poro
… il non plus ultra della nostra cucina.
17
Monte Poro
Serre Vibonesi
Costa degli Dei
Come raggiungerci
In aereo
Aeroporto di Lamezia Terme,
proseguire in autostrada (A3)
Salerno-Reggio Calabria
(direzione Sud) per Vibo Valentia
con uscita a:
• Sant’Onofrio, se vogliamo
andare a Vibo Valentia,
e continuare sulla strada statale
per Tropea o per Pizzo Calabro,
se si vuole andare
nella zone di mare;
• Serre, se si vuole raggiungere
il parco delle Serre
o la valle del Mesima.
In treno
Stazioni di Vibo, Pizzo,
Tropea, Briatico.
In auto
Autostrada (A3), Salerno-Reggio
Calabria, con uscita a:
• Sant’Onofrio, se vogliamo
andare sul Poro o sulla costa:
quindi strada statale per Tropea;
• Serre, se si vuole raggiungere
il parco delle Serre
o la valle del Mesima.
18
How to get here
By plane
Lamezia Terme Airport,
A3 Salerno-Reggio Calabria
motorway to Vibo Valentia
and exit for:
• Sant’Onofrio,
to go to Vibo Valentia
and get the main road to Tropea
or Pizzo to reach the coastline;
• Serre, to go to the Serre’s natural
Park or to the Mesima valley.
By train
Vibo Pizzo,Tropea
or Briatico rail stations.
By car
A3 Salerno Reggio Calabria
motorway, exit for:
• Sant’Onofrio,
to go to Vibo Valentia
and get the main road to Tropea or
Pizzo to reach the coastline;
• Serre, to go to the Serre natural
Park or to the Mesima valley.
Per saperne di più sui nostri prodotti
e sul nostro territorio
Turismo rurale, prodotti tipici
ed enogastronomia
Rural tourism, local products
and gastronomy
Strada dei Sapori del Poro
Viale Affaccio IV Traversa, 5
Vibo Valentia
tel. +39 0963 94611
web www.stradasaporiporo.it
Consorzio di Tutela
della I.G.P. Cipolla Rossa
di Tropea Calabria
Largo Ruffa snc
89861 Tropea (Vibo Valentia)
Consorzio ’Nduja di Spilinga
Piazza Italia
89864 Spilinga Vibo Valentia
e-mail: consorziondujadispilinga
@gmail.com
A presto!
Goodbye!
Ente Parco Regionale
delle Serre
Corso Umberto I , 341
89822 Serra San Bruno
tel. +39 0963 772 825
fax +39 0963 71953
e-mail: [email protected]
CO.G.A.L.
M O N T E P O RO • S E R R E V I B O N E S I
AG E N Z I A P E R L O S V I L U P P O L O CA L E
Viale Affaccio IV Traversa n. 9
89900 Vibo Valentia
tel. +39 0963 991 312
fax +39 0963 94413
web www.cogalmonteporo.net
e.mail [email protected]
19
Gal
Valle
del
dei Crati
Il GAL, il territorio
le risorse
Il Gruppo d’Azione Locale (G.A.L.)
Valle del Crati è un’agenzia
di sviluppo che lavora da più di
dieci anni nell’area calabrese
delle valli dei fiumi Crati ed Esaro.
La coltivazione di prodotti agricoli
tipici e la loro lavorazione
è un settore caratterizzante
da sempre l’area del Gal, il quale
ha scelto la valorizzazione
delle produzioni tipiche locali
come tema centrale della propria
progettualità. Motivo ispiratore
è la consapevolezza di quanto
sia importante la tutela
della tradizione enogastronomica,
un impegno che ha come
conseguenza non solo
un importante trampolino
di lancio per il turismo, ma anche
una capillare opera di salvaguardia
del territorio e un contributo
indispensabile all’economia.
20
The LAG, the territory,
the resources
The Crati Valley Local Action Group (L.A.G.)
is a development agency working for more
than ten years in the Calabrian area
of the valleys of the rivers Crati and Esaro.
The cultivation of typical local farm products
and their processing has always been
a characterizing sector of the Lag area,
which has chosen the valorization of typical local
products as the central theme of its own planning.
Nelle schede riservate alle aziende
e proposte nelle pagine di questo
catalogo, il G.A.L. ha stabilito
di inserire soltanto le forme
associate di produttori in ragione
del numero elevato di aziende
di qualità presenti sul territorio
e dell’impossibilità di proporle tutte.
Sul nostro sito www.galcrati.it,
consultabile in italiano ed in inglese
e che vi invitiamo a visitare, troverete
la descrizione di tutte le aziende
beneficiarie del G.A.L.
e dei loro prodotti. Sul sito
www.turismoruralevallecrati.it
destinato alla valorizzazione
turistica dell’area, potrete trovare
un catalogo fotografico
del nostro territorio,
gli itinerari proposti per
i visitatori, un catalogo
delle aziende agrituristiche.
The inspiring motive is the awareness
of how important is the protection
of the wine and food tradition,
a commitment with the consequence
not only of being an important
launching pad for the tourism,
but also a capillary work
of safeguarding the territory
and an indispensable contribution
to the economy.
In the specifications reserved
to the companies and proposed
in the pages of this catalogue,
the L.A.G. established the insertion
only of forms associated
with producers, owing to the high
number of quality companies present
on the territory and to the
impossibility of proposing them all.
On our site www.galcrati.it,
consultable in Italian and in English
and which we invite you
to visit, you will find the description
of all the companies who are
beneficiaries of the L.A.G.
and of their products.
On the site
www.turismoruralevallecrati.it
destined to the touristic valorization
of the area,
you can find a photographic catalogue
of our territory, the itineraries
proposed to visitors
and a catalogue
of the farm holiday centres.
G.A.L. V A L L E D E L C R A T I
AG E N Z I A P E R L O S V I L U P P O L O CA L E
Viale Magna Grecia, 35
87010 Torano Castello (Cosenza)
tel. +39 0984 506 252
fax +39 0984 506 295
web www.galcrati.it
21
I nostri prodotti
22
Our products
23
Cibo, ambiente e tradizioni
Food, environment
and traditions
Ricchezza
della valle del Crati
Se la cucina tradizionale
di un paese è ricca, fantasiosa,
raffinata, certamente in quel paese
la natura è sempre stata generosa
ed un’antica civiltà vi ha abitato.
Perché la gastronomia nasce
da un mondo fatto di stagioni
e di sapori, ma anche di tradizioni,
di riti, di simboli, di creatività,
e la cultura alimenta la gastronomia
proprio come la terra.
Una pietanza o un prodotto
tradizionali hanno dunque
il privilegio di conservare insieme
ai profumi ed ai sapori del passato,
anche il ricordo di storie antiche.
Una viva, ricca ed importante
tradizione agricola ed
agroalimentare è presente nell’area
del G.A.L.Valle del Crati.
24
The wealth of the Crati valley
If the traditional cookery of a country, is rich,
creative and refined, certainly in that country nature
has always been generous and an ancient civilization
will have lived there. Since the gastronomy emerges
from a world made of seasons and flavours,
but also of traditions, rites, symbols and creativity,
the culture nourishes the gastronomy just like the land.
A traditional dish or product therefore
has the privilege of conserving, together
with the aromas and flavours of the past,
also the memory of ancient tales.
A live, rich and important farming and food
processing tradition is present in the area
of the L.A.G. Crati Valley. The thirty municipalities
that make it up, all of ancient origin, have a rich
heritage of wine and food farm products, witnessed
by the recipes, the forms, the flavours, aromas,
and the tales and gestures that accompany them.
I trenta comuni che
la compongono, tutti di origine
antica, hanno un ricco patrimonio
di prodotti agricoli
ed enogastronomici, testimoniato
dalle ricette, dalle forme,
dai sapori, dai profumi,
e dalle storie e la gestualità
che li accompagnano.
Le valli dei fiumi Crati ed Esaro,
che costituiscono la parte centrale
dell’area Leader, sono contenute
da rilievi, prima collinari
e poi montuosi, che si innalzano
rapidamente dalle zone
pianeggianti, raggiungendo
in pochi chilometri quote elevate.
Le forti variazioni altimetriche,
causano varietà nel microclima,
nella vegetazione, nei prodotti
della terra, sia coltivati che
di origine spontanea.
The valleys of the rivers Crati and Esaro,
which constitute the central part of the Leader area,
are contained by heights, first hilly
and then mountainous, rising rapidly from the plains,
in a few kilometres reaching very high levels.
The marked altimetric variations, cause variety
in the microclimate, the vegetation, the products
of the land, both those cultivated
and of spontaneous origin.
The territory therefore offers a surprising
differentiation in the food processing products,
which fall within the country tradition
of the Mediterranean. Some of them are especially
rare and prized, others are part of a shared culture
in southern Italy, all however relate an ancient past
and the richness of a still live tradition.
25
Il territorio offre dunque
una sorprendente differenziazione
nei prodotti agroalimentari, che
rientrano nella tradizione contadina
del Mediterraneo. Alcuni di essi
sono particolarmente rari
e preziosi, altri fanno parte di una
cultura condivisa nel meridione,
tutti però raccontano un passato
antico e la ricchezza di una
tradizione ancora viva.
Usufruiscono di normativa di tutela
europea l’olio, di qualità eccellente
(DOP), ed il vino (DOC e IGT),
mentre per i fichi locali della
pregiata varietà dottato, spesso
essiccati e lavorati secondo le
numerose ricette tradizionali,
divenuti un Presidio Slow Food nel
2002, è in itinere il riconoscimento
della DOP. Salumi, formaggi,
soprattutto pecorino fresco, miele,
prodotti da forno, ortaggi freschi e
conservati sotto olio, olive,
castagne, frutti del sottobosco, erbe
aromatiche, liquori alle erbe e
agrumi completano il “paniere”
delle tipicità dell’area.
La maggior parte delle aziende
agricole sono di piccole
dimensioni, trasformano e lavorano
i loro prodotti seguendo le ricette
e le modalità tradizionali.
26
They have the European protection for the olive oil,
of excellent quality (DOP), and the wine (DOC
and IGT), while the local figs of the prized dottato
variety, often dried and processed according
to traditional methods, became a Slow Food Presidium
in 2002, is in itinere for DOP recognition. Pressed
pork meats, cheeses, above all fresh pecorino, honey,
bakery products, vegetables, fresh and conserved
in oil, olives, chestnuts, woodland fruits, aromatic
herbs, liqueurs from herbs and citric fruits complete
the “basket” of the area’s typical local produce.
The majority of the farming companies are small,
they process and work their products following
traditional recipes and methods.There are also
some companies whose occupation is only processing
the local products and that offer the market a wide
range of specialities, above all vegetables conserved
in oil, olives, chilli pepper and tomato sauce used
to dress pasta or to flavour the dishes during cooking.
Esistono poi alcune aziende che si
occupano della sola lavorazione dei
prodotti locali e che offrono al
mercato una vasta gamma di
specialità, soprattutto ortaggi
conservati sotto olio, olive,
peperoncino e salsa di pomodoro
usata per condire la pasta
o per insaporire le pietanze
durante la cottura.
Le numerose specialità
enogastronomiche si possono
degustare nei piccoli ristoranti
del territorio, nelle aziende
agrituristiche, immerse
nel verde delle colline
o nascoste nelle macchie del bosco,
che hanno sviluppato una forte
cultura dell’accoglienza,
tipica dei popoli mediterranei,
sempre apprezzata dai visitatori.
I piaceri della buona tavola
ed il desiderio di tranquillità
si coniugano armoniosamente
all’interno di strutture accoglienti,
in grado di soddisfare le curiosità
culinarie di un pubblico sempre
più attento ed esigente.
Le ampie superfici di grande valore
ambientale delle quali il territorio
è ricco si trovano quasi sempre
nelle aree di montagna
e di alta collina: siti di interesse
comunitario, riserve biogenetiche,
la catena costiera,
area in attesa della costituzione
di un parco, che offre boschi
maestosi con alberi giganti, veri
e propri monumenti della natura.
A pochi chilometri dall’area Leader
si trovano i due parchi naturali
della Sila e del Pollino,
mete turistiche ormai rinomate.
The many wine and food specialities
can be tasted in the small restaurants
of the territory, in the farm holiday
centres, set in the greenery
of the hills or hidden behind the
woodland undergrowth, which have
developed a healthy culture
of welcoming their guests,
typical of Mediterranean peoples
and always appreciated by visitors.
The pleasures of a good table
and the desire for peace
and quiet blend harmoniously
in the accommodation structures,
able to satisfy the culinary curiosity
of an ever more attentive
and demanding public.
27
I centri storici, tutti di origine
antica, conservano l’impianto
urbanistico originario
ed un patrimonio monumentale
che testimonia la storia secolare
del territorio: strutture di origine
bizantina, torri difensive e cripte
del periodo normanno, architetture
cistercensi, rinascimentali,
barocche, settecentesche.
La presenza di alcune comunità
albanesi, insediatesi
da secoli nel territorio,
che hanno conservato lingua e
tradizioni del paese d’origine,
diversifica ed arricchisce
il paesaggio storico ed il
patrimonio della cultura locale e
dell’artigianato di tradizione.
Nella Valle del Crati si alleva
da secoli una razza equina
selezionata, che ha ottenuto diversi
riconoscimenti nazionali
e che consente ai visitatori
di assistere a prestigiose
competizioni sportive
o di effettuare divertenti
passeggiate a cavallo.
28
The large area of great environmental value endowed
to the territory is found almost wholly
in the mountain and hill areas: sites of community
interest, biogenetic reserves, the coastal chain,
an area awaiting the setting up of a nature park,
which offers majestic woods with gigantic trees,
real and proper monuments of nature.
A few kilometres from the Leader area there are
the two nature parks of the Sila and Pollino massifs,
now renowned tourist destinations.
The historic centres, all of ancient origin, conserve
their original layout and a monumental heritage
testifying to a centuries-old history of the territory:
Byzantine buildings, Norman defensive towers
and crypts, Cistercian, Renaissance,
Baroque and eighteenth-century architecture
the presence of some Albanian communities,
settled in the area for centuries,
which have preserved the language and traditions
of the their country of origin, diversifies
and enriches the historical landscape and heritage
of the local culture and traditional craftsmanship.
In the Crati Valley for centuries there has been
the breeding of a selected race of horse,
which has obtained various national awards.
This allows visitors to attend prestigious sports
competitions or undertake enjoyable horse rides
in the countryside.
A.R.A.C. Soc. Coop.Agr. O.P.
Via Baullo, 3 • 87040 Montalto Uffugo(Cosenza)
Calabria • Italy
telefono +39 0984 932 655
fax +39 0984 932 655
web www.dulcizia.it
ARAC nasce come cooperativa agricola nel 1977. Attualmente la cooperativa associa 221 aziende su tutto
il territorio regionale. La commercializzazione avviene con il marchio
collettivo “Dulcizia”. La vicinanza
fra coste e montagna determina
in Calabria una ricchezza botanica
in grado di offrire un’elevata
disponibilità di pascoli apistici,
le cui fioriture scalari garantiscono
buone produzioni di miele
per gran parte dell’anno.
Le nostre aziende sono situate
in ambienti incontaminati dove le api
possono suggere il nettare da fioriture
scalari del castagno, della sulla e dei
prati di millefiori. Ma grazie al nomadismo ci si sposta di pochi chilometri
raggiungendo le zone di costa per
produrre un pregiato miele di agrumi
e di eucalipto (estivo ed autunnale).
Le caratteristiche dei mieli prodotti:
il Miele di Arancio di colore bianco,
traslucido, ricorda i fiori di arancio; il
Miele di Castagno con colore ambra
scuro e dal sapore caratteristico; il
Miele di Eucalipto dal colore ambra
chiaro, di odore intenso; il Miele di
Sulla con colore bianco ed odore
tenue; il Miele Millefiori è la risultante di un insieme di nettari.
ARAC emerged as a farming cooperative
in 1977. At present the cooperative
associates 221 companies in the whole
regional territory. Marketing is carried
out with the collective label “Dulcizia”.
In Calabria the proximity of the coast to
the mountain determines a botanical
richness able to offer a wealth of
“pastureland” to the bees: the phased
flowering guarantees good honey
production for most of the year.
Our companies are situated in
unpolluted surroundings where the bees
can gather the nectar from the phased
blossoming of the chestnut, the clover
and the meadows of a thousand flowers.
But thanks to their nomadic behaviour, it
is a matter of moving just a few
kilometres to reach the coastal area to
produce a prized honey from citrus fruits
or eucalyptus (summer and autumnal).
The characteristics of the honeys
produced: Orange Blossom Honey of
white colour, translucent, it recalls the
orange blossom; Chestnut Honey is
dark amber colour and a characteristic
flavour; the Eucalyptus Honey is a
clear amber colour, with an intense
aroma; Clover Honey is a whitish
colour, and with a tenuous aroma; the
Millefiori Honey is the result of a
blend of nectars.
le aziende
T H E
C O M PA N I E S
APICOLTURA TERRANOVESE
DI ROMEO E FAELLACE
Via S. Francesco • 87010 Terranova da S (Cosenza)
BARILLARO FRANCO
C.da Rinacchio • 87013 Fagnano Castello (Cosenza)
BARILLARO ORLANDO
C.da Rinacchio • 87013 Fagnano Castello (Cosenza)
CARUSO MARCELLO
Loc. Sant’Angelo • 87013 Fagnano Castello (Cosenza)
CESARIO ANGELA
C.da Stio • 87040 Rose (Cosenza)
FILIPPO GABRIELE
Via S. Giovanni • 87040 San Benedetto Ull. (Cosenza)
FURFARO SALVATORE
Corso Italia • 87040 Rose (Cosenza)
GARRAFA FRANCESCO
C.da Coretto • 87040 Montalto Uffugo (Cosenza)
GIUMBO PICCOLA SOC. COOPERATIVA
Via Veneto, 86 • 87043 Bisignano (Cosenza)
LAVORATO NICOLA
Via S. Bartolo • 87010 San Martino di Fin. (Cosenza)
MANNARA MARCO
Via Fontanelle • 87010 Rota Greca (Cosenza)
PACIENZA MARIA PIA
Viale Repubblica 20/a • 87042 Altomonte (Cosenza)
PACIENZA MICHELE
Via della Repubblica, 1 • 87042 Altomonte (Cosenza)
PORCELLA TOMMASINA
C.da Cerreto • 87018 S. Marco Argentano (Cosenza)
SANTORO BRUNO
Via San Luigi • 87040 Montalto Uffugo (Cosenza)
29
Consorzio dei vini
della Calabria Citra
sede operativa
C.da Serracavallo • 87043 Bisignano
(Cosenza) • Italy
Sede legale via Livenza, 20
87100 Cosenza • Italy
telefono +39 0984 75295
fax +39 0984 75295
web www.vinicalabriacitra.it
Il Consorzio
The Consortium
le aziende
T H E
Il Consorzio deiVini della Calabria
Citra nasce nel 2004. L’attività del
Consorzio è concentrata sui servizi di
consulenza tecnica e sull’organizzazione dell’attività di accoglienza nelle
aziende, la maggior parte delle quali
si trova nell’area del GALValle del
Crati. Questa è una zona di ottima
produzione, nella quale sono presenti
aree protette dalla normativa europea
per la qualità e la tipicità dei vitigni
e dei prodotti ottenuti. Nell’area di
produzione del vino a IGT “Esaro”
si trovano le vigne delle aziende Farneto del Principe e Piana di Sibari
con i vitigni Guarnaccia e Lacrima.
La vallata si allarga verso sud fino
al fiume Crati dove l’uva rossa
è il Magliocco Dolce, pregiata base
del rosso “Valle del Crati” IGT.
L’azienda più rappresentativa di questa area viticola è l’azienda Serracavallo, a Bisignano si trova anche
l’azienda degli eredi Boscarelli.
Nel comune di Luzzi l’Az.Vitivinicola Vivacqua produce vini a DOC
“SanVito di Luzzi” e IGTValle del
Crati.A Montalto Uffugo c’è la Tenuta Terre Nobili di Lidia Matera.
The Calabria Citra Wine Consortium
was founded in 2004.The activity of the
Consortium is concentrated on the
services of technical consultancy and on
the organization of the accommodation
activities in the companies, the major part
of which is found in the area of the LAG
CratiValley.This is an area of excellent
production, where there are areas
protected by the European regulation for
the quality and the typical nature of the
vines and of the products obtained.
In the production area of the IGT wine
“Esaro” there are the vines of the
Farneto del Principe and Piana di
Sibari companies using the Guarnaccia
and Lacrima vines.The valley widens out
to the south up to the river Crati where
the grape is the Magliocco Dolce, the
prized basis for the “Valle del Crati” IGT.
The most representative company of this
wine-making area is Serracavallo, at
Bisignano, there is the company of the
Boscarelli heirs also. In the municipality
of Luzzi is the wine-making company of
Vivacqua that produces “SanVito di
Luzzi” DOC andValle del Crati IGT
wines. At Montalto Uffugo there is the
TenutaTerre Nobili of Lidia Matera.
C O M PA N I E S
AZ. AGR. FARNETO DEL PRINCIPE
C.da Corvo • Altomonte (Cosenza)
IGT Esaro
bianco white • rosato rosé • rosso red
bianco white Balbino
rosso riserva red reserve Ricupo
AZ. AGR. PIANA DI SIBARI srl
Via Magnolie 38 • Corigliano Calabro (Cosenza)
IGT Esaro
rosso riserva red reserve Torre Mordillo
AZ. AGR. SERRACAVALLO
C.da Serracavallo • Bisignano (Cosenza)
IGT Valle del Crati
bianco white Besidiae • rosso red Sette Chiese
rosso riserva red reserve Terraccia
AZ. AGR. EREDI BOSCARELLI MICHELE
Via V.Veneto, 86 • Bisignano (Cosenza)
IGT Valle del Crati
bianco white Campovile
rosso riserva red reserve Rosso del Castello
AZ. VITINICOLA L. VIVACQUA
C.da San Vito • Luzzi (Cosenza)
DOC San Vito di Luzzi
IGT Valle del Crati
bianco white Donna Aurelia
rosso riserva red reserve Marinò
AZ. AGR. TENUTA TERRE NOBILI
DI LIDIA MATERA
C.da Cariglialto • Montalto Uffugo (Cosenza)
IGT Valle del Crati
bianco white Santa Chiara • rosato rosé Donn’Eleono
rosso red Cariglio • Alarico
30
Consorzio del pecorino
valli e crinali del Crati
c/o GAL Valle del Crati
87010 Torano C.llo (Cosenza) • Italy
telefono +39 0984 506 252
fax +39 0984 506 295
web www.galcrati.it
Il Consorzio
The Consortium
le aziende
T H E
Il Consorzio del PecorinoValli e
Crinali del Crati, costituito da operatori
della filiera del latte ovi-caprino, ha
per scopo la tutela e la valorizzazione
del formaggio pecorino della valle
del Crati, dove le particolari
caratteristiche pedoclimatiche
e foraggere determinano
una pregiata qualità del prodotto.
Il pecorino della valle del Crati è un
formaggio da tavola, che può essere
consumato fresco o stagionato e che
viene generalmente abbinato a
salumi, fave crude locali e vino rosso
(da vini giovani e fragranti fino a vini
corposi e d’affinamento a seconda del
periodo di stagionatura del formaggio).
Il tipo di lavorazione utilizza una
metodologia di preparazione che
ancora oggi ricalca quella tradizionale
e che prevede in alcuni casi che al
latte ovino si aggiunga una piccola
percentuale di latte di capra.
Dal punto di vista sensoriale,
il pecorino è caratterizzato da una
crosta tipicamente rugosa, per i segni
lasciati dai canestri in cui la cagliata
è stata contenuta, e dal colore che
varia dal giallo ocra al marrone scuro
in funzione del grado di stagionatura
del formaggio. Le caratteristiche
olfattive sono l’elemento
distintivo di questo formaggio,
il sapore è nel suo complesso marcato,
caratteristico e tendente al piccante.
The Consortium of the Pecorino cheese
of the CratiValley and Ridges, is
constituted of operators of the ewe and
goat’s milk production chain, has the
purpose of protecting and valorizing the
pecorino cheese of the Crati valley, where
the particular pedoclimatic and forage
characteristics determine a prized product
quality.The pecorino cheese of the Crati
valley is a table cheese, that can be eaten
fresh or matured and that is generally
coupled with pressed pork meats, local
uncooked broad beans and red wine (from
young fragrant heavy bodied wines
according to the period of maturation of
the cheese).The processing uses a
preparation method that still today follows
traditional practices that provide for in
some cases the addition of a small amount
of goat’s milk to that of the ewe. From the
sensorial point of view, pecorino cheese is
characterized by a typically wrinkly rind,
from the marks left by the baskets into
which it is poured and contained, and by a
colour that varies from yellow ochre to
dark brown depending on the length of
maturation of the cheese. Its characteristic
aroma is the distinctive element of this
cheese, overall the flavour is pronounced,
characteristic and tending to al piquant.
C O M PA N I E S
AZIENDA AGR. “BIOSILA”
DI SALVATORE ABBRUZZESE
C.da Filiciuzzi • 87041 Acri (Cosenza)
tel. e fax +39 0984 952541
e-mail: [email protected] sito web: www.biosila.it
AZIENDA AGR.
DI MICHELE MIRACCO BERLINGIERI
C.da Silvio • 87048 S. Sofia d’Epiro (Cosenza)
tel. +39 0984 948332
AZIENDA AGR. “PALERMO”
DI SENA ANNINA
Via Nivicello • 87040 Luzzi (Cosenza)
tel. e fax +39 0984 543016
AZIENDA AGR. “PANTONI-BERARDA”
DI GIULIA CATANZARO
Via Berarda • 87046 Montalto Uffugo (Cosenza)
sito web: www.agriturismoberarda.it
AZIENDA AGR. DI ROBERTO SIVIGLIA
C.da Ogliastretto • 87069 S. Demetrio C. (Cosenza)
tel. e fax +39 0984 947259
31
Consorzio Fico Essiccato
del Cosentino
telefono e fax +39 0984 506 252
+39 0984 506 295
web www.galcrati.it
Il Consorzio
The Consortium
le aziende
T H E
Nato nel 2003 su iniziativa di
imprese di produzione e di trasformazione, il Consorzio oggi riunisce
aziende che trasformano secondo
tecniche di lavorazione molto antiche il fico cosentino.Tra i risultati
del grande progetto di valorizzazione dell’intera filiera che vede
impegnato il consorzio è l’ottenimento del marchio DOP, giusto
riconoscimento ad un prodotto
di così pregevole qualità.
Conosciuto dai Romani come
Ficus Carica e vantato da Plinio,
il fico locale appartiene principalmente alla varietà “dottato”,
particolarmente pregiata e coltivata
sin dall’antichità nell’area
del cosentino, e nella valle del Crati
in misura prevalente.
I fichi si consumano sia freschi che
essiccati, le lavorazioni tradizionali
sono numerose: a crocetta, steccati,
a coroncina, a treccia, a pallone
oppure farciti con mandorle,
noci e ricoperti di cioccolato.
Il clima collinare e moderatamente
ventilato della valle, e terreni non
molto argillosi e calcarei, creano
l’habitat ideale e unico per i fichi
della varietà dottato che, per la loro
buccia chiara, sottile ed elastica
e la polpa fine e dolce, si prestano
molto bene alla essiccazione
ed alla successiva lavorazione.
32
Founded in 2003 on the initiative of
production and processing companies,
the Consortium today unites companies
that process the Cosenza fig according
to a very old tradition.Among the
results of a great project of valorization
of the whole chain that involves the
consortium is the obtaining of the DOP
label, a just recognition of a product
of such prized quality. Known to the
Romans as the Ficus Carica and praised
by Pliny, the local fig belongs mainly to
the “dottato” variety, particularly prized
and cultivated since ancient times in the
Cosenza area prevalently, and in the
Crati valley.The figs are eaten both fresh
and dried, there are many traditional
ways of working: the crocetta,
steccati, the coroncina in the shape
of a little crown, a treccia plaited,
a pallone or stuffed with almonds,
walnuts and covered in chocolate.
The moderately windy hill climate of
the valley, and soil with very little clay
and limestone, create the ideal and
unique habitat for the figs of the dottato
variety that, owing to their light, thin
and elastic skin, and fine, sweet flesh,
lend themselves well to drying and to
the successive processing.
C O M PA N I E S
AZIENDA CAVALIERE RENATO
Via Arcadia, 5 • 87040 Montalto Uffugo (Cosenza)
tel. e fax +39 0984 934283
e-mail: [email protected] web: www.cavalierefichi.it
AZIENDA NICOLA COLAVOLPE & C. snc
Loc. Marina, 142 • 87030 Belmonte Calabro (Cosenza)
tel. +39.0982.47017 fax +39 0982 47173
e-mail: [email protected] web: www.colavolpe.com
AZIENDA DOLCI PENSIERI DI CALABRIA
Via Rossini, 17 • 87036 Rende (Cosenza)
tel. e fax +39 0984 837198
e-mail: [email protected] web: www.dolcecalabria.it
AZIENDA GARRITANO 1908
Corso V. Emanuele II, 13/19 • 87100 (Cosenza)
tel. e fax +39 0984 71393
web: www.garritano1908.com
AZIENDA ROSA DI FRANCESCO ROSA
Via Proclo, 14 • 87043 Bisignano (Cosenza)
tel. e fax +39 0984 949106
AZIENDA LA COSENTINA srl
Via Trieste, 1 • 87040 Montalto Uffugo (Cosenza)
tel.+39 0984 934728 fax +39 0984 937087
www.lacosentina.com
AZIENDA R. ALOISIO & F. DI ROBERTO ALOISIO
Via S. Francesco, 8/11 • 87031 Aiello Calabro (Cosenza)
tel. e fax +39 0982 43014 +39 0982 43921
Olio extravergine di oliva
“Bruzio” D.O.P.
telefono +39 0984 506 252
fax +39 0984 506 295
web www.galcrati.it
Nell’area della valle del Crati la
coltura dell’olivo è largamente
presente fin dall’epoca della Magna
Grecia. Nelle colline dolci ed assolate
del nostro territorio la coltura
dell’olivo ha trovato condizioni
particolarmente favorevoli per la sua
diffusione. L’importanza della
coltivazione è testimoniata da
numerosi alberi giganti, ancora in
produzione dopo aver fornito olio di
ottima qualità per molti secoli.
Le cultivar più diffuse sono la
Carolea, la Tondina, la Rossanese, da
cui si ottiene l’olio extravergine di
oliva “Bruzio”, olio di qualità
elevatissima, dotato del marchio di
tutela europeo DOP e prodotto in
gran parte da coltivazioni biologiche.
Nel territorio esistono numerose
forme associate di produttori e molte
realtà produttive; vengono qui
segnalate soltanto le aziende
beneficiarie del GalValle del Crati,
che hanno sviluppato al loro interno
una microfiliera aziendale e che
quindi curano il prodotto dalla fase
della coltivazione fino
all’imbottigliamento. La vendita, in
alcuni casi, avviene su prenotazione
trattandosi di piccole produzioni.
In the area of the Crati valley the
cultivation of the olive has been
largely present since the era of the
Magna Graecia. In the gentle sunny
hills of our territory the cultivation of
the olive has found particularly
favourable conditions for its diffusion.
The importance of the cultivation is
testified to by the many gigantic trees,
still in production after having
supplied excellent quality oil for many
centuries.The most widespread
cultivars are the Carolea,Tondina,
Rossanese, from which the extra
virgin “Bruzio” olive oil is obtained, an
oil of the very highest quality,
awarded the European label of
protection DOP and largely produced
by organic cultivation. In the territory
there are many forms of producers
groups and many productive
situations; here only beneficiary
companies of the Crati Valley Lag are
indicated, which have developed
internally a company micro-chain and
which therefore handle the product
from the cultivation phase up to
bottling. Since these are small
productions in some cases sales are
made on booking.
le aziende
T H E
C O M PA N I E S
AZIENDA OLEARIA DI LEOPOLDO BELLUCCI
Via Caminona, 114 • 87069 S. Demetrio C. (Cosenza)
tel. e fax +39 0984 956025
AZIENDA AGR. DI FRANCESCO CACCURI BAFFA
Via Moroiti, 4 • 87048 S. Sofia d’Epiro (Cosenza)
tel. e fax +39 0984 957016
AZIENDA AGR. DI MICHELANGELO ESPOSITO
Via G. de Rada, 8 • 87069 S. Demetrio C. (Cosenza)
tel. +39 0984 947067 fax +39 0984 947072
AZIENDA AGR. DI ADELAIDE FERAUDO
Loc. Sanso - Sant’Agata SS 106 bis
87010 Terranova da Sibari (Cosenza)
tel. e fax +39 0984 24147
AZIENDA AGR. DI FRANCESCO MACRÌ
Via Castriota, 39 • 87069 S. Demetrio C. (Cosenza)
tel. e fax +39 0984 956020
AZIENDA OLIVICOLA “LE CONCHE”
DI ANGELA MIRAGLIA
Loc. Franci • 87043 Bisignano (Cosenza)
tel. +39 0984 943982
tel. e fax +39 0984 953124
e-mail: [email protected] web: www.leconche.it
AZIENDA AGR. DI PIETRO TOCCI
Via Albania, 1 • 87060 San Cosmo Albanese (Cosenza)
tel. e fax +39 0983 84155
AZIENDA AGR. “TORRE COCCIANI”
DI GIUSEPPE MIRACCO
C.da Arlino, 32 • 87048 S. Sofia d’Epiro (Cosenza)
tel. e fax +39 0984 957659
e-mail: [email protected] web: www.agricolamiracco.it
AZIENDA AGR. DI FRANCESCA TOSCANO
C.da Gallice, 11 • 87043 Bisignano (Cosenza)
tel. +39 0984 957463
33
Liquirizia di Rossano,
fichi intrecciati,
clementine, pirette,
arance, limoni
di Rocca Imperiale,
liquore di pirette,
fichi con le noci
L’arancio biondo
di Trebisacce
Le clementine
della Sibaritide
Il caciocavallo
silano
34
Gal dell’Arco Jonico
della Sibaritide
Sardellina,
fresine,
peperoni secchi,
olio exatravergine d’oliva,
pane di Cerchiara,
pitta con sardella,
alici salate
Il limone
di Rocca Imperiale
La sardellina salata
dello Jonio
Coccia, fritti di pasta fatta,
pasta a confetti,
fritti a vento, chinulille,
torta di pasta a confetti,
giurgiulena,
torrone di mandorle,
crustoli
Pitta con frittole di maiale,
tarallini di Longobucco,
taralli, pane di Cerchiara,
peperoni e peperoncini secchi,
caciocavalli, provole, butirri,
pancetta, soppressata,
ricotta stagionata,
salsiccia, capicollo
Il riso
di Sibari
Olio di olive
della “dolce”
di Rossano
I nostri prodotti
di eccellenza
Il liquore
di piretta
G.A.L.A.J.S.
G RU P P O D I A Z I O N E L O C A L E
D E L L’ A R C O J O N I C O D E L L A S I B A R I T I D E
La liquirizia
di Rossano
sede operativa:Via Lagaria, 43
87071 Amendolara (Cosenza)
tel. +39 0981 915 228
sede legale:Viale Jonio
87060 Mirto Crosia (Cosenza)
tel. +39 0983 42062
La soppressata
di Longobucco
web www.galajs.com
35
Tesori d’arte
Archeologia greco-romana
Art treasures
Greek-roman archaeology
Codex Purpureus Rossanensis
Scavi di Sibari
Un territorio dove i sapori
incrociano la storia di tre millenni
in una meravigliosa cornice naturale…
A territory where the flavors
cross three millenniums of history
in a wonderful natural frame…
I castelli
Castles
La natura
Nature
Sea
Il mare
Castello di Corigliano
Bosco della Fossiata
Roseto Capo Spulico
Archeologia brettia
I luoghi di culto
Le aree protette
Brettia Archaeology
Scavi di Castiglione di Paludi
36
Places of worship
S. Maria delle Armi
Protected areas
Cozzo del Pesco
Comune di Roseto Capo Spulico
Via Nicolò Converti, 4
87070 Roseto C.S. (Cosenza)
Calabria • Italy
telefono +39 0981 913 341
fax +39 0981 913 005
web www.rosetocapospulico.
asmenet.it
Roseto Capo Spulico
Roseto è situato sull’antico confine tra la
Sibaritide del metapontino e la Sibaritide della Magna Grecia. Il suo nome,
che lo rappresenta come “il villaggio
delle rose”, compare per la prima volta
nel X sec., in periodo bizantino, e
raggiunge grande importanza in età normanna quando Roberto il Guiscardo e
suo fratello Ruggero fecero edificare la
Porta Roseti per dividere il regno. I resti
delle antiche mura di cinta ci ricordano
che si è all’interno di un castello, il
Castrum Roseti, oggi sede del municipio e
di un museo etnografico. Sempre nel
centro storico si possono ammirare
un’antica torre di guardia e la fontana di
S.Vitale, antico monumento di epoca
medievale. Nella Borgata Marina si trova
invece l’altro castello, il Castrum Petrae
Roseti, un’imponente costruzione
edificata su uno sperone roccioso. Sotto
di esso sorge uno scoglio a forma di incudine o fungo, ormai simbolo oleografico di Roseto. Oggi Roseto è un
vivace centro balneare dove non mancano attrezzature turistiche e scorci panoramici e naturalistici di grande bellezza e vanta uno dei mari più puliti
d’Italia, da anni premiato da Legambiente.
Roseto Capo Spulico
Roseto is situated on the ancient border
between the Siritide of Metaponto and the
Sibaritide of the Magna Graecia. Its name,
which represents it as “the village of the
roses”, appears for the first time in the 10th
century during the Byzantine period and
the town became fairly important during
Norman age, when Robert Guiscard and
his brother Roger made built the Porta
Roseti to divide the kingdom.The vestiges
of the ancient city walls remind us that we
are inside a castle, the Castrum Roseti,
today seat of the municipality and of a
ethnographic museum. Still in the old
village it is possible admire an ancient
watch-tower and the Fountain of Saint
Vitale, a monument from the Middle Age.
In the Borgata Marina is located the other
castle, the Castrum Petrae Roseti, an
impressive construction built on a rocky
spur on the seashore. Below it stands a
rock shaped like a mushroom which is an
oleographic symbol of Roseto.Today
Roseto is a lively bathing centre with
tourist facilities and panoramic and
naturalistic foreshortened views of great
beauty and it claims one of the cleanest
sea of Italy, which has been rewarded for
ages by the blue flag of Legambiente.
particolari
Cappella S. Maria della Consolazione
Veduta dal mare
Torre della Guardia
37
Comune di Rossano
Piazza SS. Anargiri, 1
87067 Rossano (Cosenza)
Calabria • Italy
telefono +39 0983 5291
fax +39 0983 522 164
web www.rossano.eu
Rossano
Rossano ha origini remote. I primi
insediamenti della popolazione indigena
degli Enotri risalgono ai secc. XI-VIII
a.C. Durante la dominazione dei
romani (secc. II a.C. -V d.C.) diventa
anche una città fortezza con il compito
di controllare la sottostante Piana di
Sibari ed i sovrastanti monti della Sila,
dove i fieri Brettii o Bruzi difendevano
eroicamente la loro libertà dai Romani.
Nel 951-952 è la sede dello Stratega, e
diventa così la capitale dei possedimenti
bizantini in Italia. E’ il momento della
massima potenza e notorietà per Rossano, che le valgono i titoli onorari di La
Bizantina, Perla bizantina della Calabria,
La Ravenna del sud. Nel ’900 Rossano
vive le vicende che caratterizzano la
Calabria con dignità e spesso da protagonista: partecipa con tanti coraggiosi
alla Resistenza ed alla lotta di Liberazione, conosce l’emorragia dell’emigrazione, svolge una funzione attiva nel
processo lento della ricostruzione della
vita civile, democratica e materiale della
regione, esercitando, fino a tempi
recenti, un ruolo di grande prestigio,
trainante e di guida, nel vasto territorio
della Calabria Jonica Nord Orientale.
38
Rossano
Rossano has ancient origins.
The Enotri were the first population
settled in Rossano in XI-VIII B.C.
During the roman domination (II
B.C.-V A.C.) it also became a
controlling fortress on the below
plain of Sibari and of the near
mountains of Sila, where the Brettiis
or Bruzi bravely protected their
freedom from the Romans. In 951952 Rossano became place of the
Strategus and capital of the byzantine
properties in Italy.That was the
moment of maximum power and fame
that earned it the honorary title of
The Byzantine, The Byzantine pearl of
Calabria or The Ravenna of the south.
In ’900 Rossano lived the calabrian
events with dignity and often
as a protagonist: it participated
to the Resistance and Liberation
events with several brave men; it
knew the phenomenon of emigration;
it was active in the slow process
of the reconstruction in the civil,
democratic and economical life of the
region wielding a prestigious role,
as a guide, in the large territory
of the North-eastern Calabria.
alcune chiese
La Panaghia
La Cattedrale
Amarelli • Fabbrica di liquirizia
C.da Amarelli, ss 106
Calabria • Italy
telefono +39 0983 511 219
fax +39 0983 510 512
web www.amarelli.it
La nostra azienda
Our firm
prodotti
P RO D U C T S
Sin dal 1500 la famiglia Amarelli
commercializzava i rami sotterranei
di una pianta che tuttora cresce
in abbondanza nei suoi latifondi:
la liquirizia, dal nome scientifico
di “Glycyrrhiza Glabra”,
cioè radice dolce. Pianta spontanea,
conosciuta da oltre 35 secoli,
dalle sue radici si estrae un succo
celebrato nel tempo
per la gradevolezza e le virtù
terapeutiche. La migliore liquirizia
del mondo nasce in Calabria.
In un riuscito connubio
di artigianalità e tecnologia,
tutte le fasi di trasformazione, dalla
materia prima al prodotto finito,
avvengono ancora nell’antico
“concio”, un impianto
proto-industriale per l’estrazione
del succo dalle radici di questa
benefica pianta, fondato nel 1731
dalla famiglia Amarelli.
A Rossano, importante centro
bizantino calabrese, nell’antico
palazzo quattrocentesco
di proprietà della famiglia,
ha sede l’Azienda e il Museo
della Liquirizia Giorgio Amarelli.
Old records testify
that Amarelli’s Family
was interested in the roots
of a particular plant which grew
wild along its wide latifundia
since sixteenth century.
Its name was liquorice,
scientifically called “Glycyrrhiza
Glabra”, that means “sweet root”.
From its roots is extracted
the sap whose therapeutic
properties and superb aroma
are known for over 35 centuries.
Calabrian liquorice is the best
in the world. All working
phases from unmanufactured
to final product preserve both
antique tradition and the most
advanced technologies inside
the old factory, the so called
“concio” that was established
by the Amarelli’s in 1731, to
extract the juice of this beneficial
plant.The factory is in Rossano,
an old Byzantine historic centre
of Calabria, in the 15th century
mansion of the Family where now
there is the Giorgio Amarelli’s
Liquorice Museum as well.
Chicchi di liquirizia
pura alla menta, all’anice
Confetti colorati
con un’anima
di liquirizia alla menta
Tronchetti
di liquirizia pura
Sassolini
Confetti di liquirizia all’anice
Bianconeri
Confetti bianchi con un’anima
di liquirizia alla menta
Rombetti
Piccoli rombi di liquirizia pura
all’anice
L I N G U E
P A R L A T E
L A N G U A G E S
Italiano
Francese
Italian
French
Tedesco
Inglese
German
English
39
Azienda Bioagrumi di M. Pizzini
Viale Europa, 66
87075 Trebisacce (Cosenza)
Calabria • Italy
telefono +39 0981 57322
fax +39 0981 57322
web www.solefrutta.it
La nostra azienda
Our firm
prodotti
P RO D U C T S
L’azienda, specializzata nella
trasformazione dei migliori agrumi
dell’Alto Jonio calabrese,
nasce dall’idea del titolare Massimo
Pizzini. Situata a Trebisacce,
una ridente località balneare
sulla costa jonica, si trova
a pochi chilometri dal Parco
Nazionale del Pollino e dalla piana
di Sibari votata questa
alla produzione di arance, limoni
e clementine. L’attività dell’azienda
è quella di trasformare, entro
48 ore dalla raccolta, questi preziosi
frutti della stagione impiegando
esclusivamente agrumi di qualità
e zucchero, senza aggiunta
di alcun conservante,
e solo attraverso processi artigianali.
Oltre alle marmellate, che hanno
una percentuale di frutta pari
a 82g per 100g di prodotto finito,
l’azienda commercializza
una linea di confetture artigianali
e senza zucchero.
The firm, specialized in transforming
the best citrus of the Calabrian Alto
Jonio, stems from an idea
of the owner, Massimo Pizzini.
Located in Trebisacce, a pleasant
seaside town on the Jonian Coast,
the firm is only a few kilometers
distant from the National Park
of Pollino and from the plain
of Sibari, which produces citrus,
lemons and clementines.
Its main activity is the transformation
of these precious seasonal fruits
not later than 48 hours
after the picking, choosing only
the best citrus and sugar,
without additives
and using the best handicraft process.
In addition to the marmalades,
which carry a percentage
of 82g of fruit out of 100g
of the finished product,
the firm promotes also a line
of handicraft and sugar-free jams.
Marmellata
di arance e limoni
Citrus and Lemon
Marmalade
Marmellata di arance rosse
Red Citrus Marmalade
Marmellata di arance
Citrus Marmalade
Marmellata di clementine
Clementine Marmalade
L I N G U E
P A R L A T E
L A N G U A G E S
40
Italiano
Francese
Italian
French
Inglese
Spagnolo
English
Spanish
Fattorie Greco
Via Magenta, 34
87063 Cariati (Cosenza)
Calabria • Italy
telefono +39 0983 969 441
fax +39 0983 96020
web www.igreco.it
La nostra azienda
Our firm
prodotti
P RO D U C T S
Nel 1963 Tommaso Greco costruisce
il primo frantoio dopo che per
generazioni la sua famiglia ha
coltivato ulivi e impiantato vigne
nella Calabria Jonica intorno a Cariati
(CS). Oggi i suoi sette figli coltivano
1450 ettari di terreno dedicato
all’ulivo e alla vite, producono 2
milioni di litri d’olio all’anno ed
hanno rivoluzionato le metodologie
di produzione dell’uva e di
vinificazione e commercializzazione
del vino. L’olio de “I Greco”,
biologico e DOP, ha ottenuto
riconoscimenti e premi di valore
assoluto: vincitore dei premi Ercole
Olivario e Sol d’Oro 2008, nonché
della Sirena d’Oro nel 2007 e nel
2008 lanciando di fatto il Consorzio
calabrese “DOP Bruzio”. Coniugando
i valori antichi di questa terra con le
migliori tecnologie e le nuove
tendenze del mercato, i fratelli Greco
hanno scommesso anche sul vino,
grazie alla professionalità di consulenti
ed enologi di fama internazionale,
tutti insieme per riportare questo
splendido lembo di Calabria ai fasti
decretati dal primo Millennio.
In 1963 Tommaso Greco built the first
olive-press when his family had
cultivated olive groves and had planted
vineyards in the Jonian Calabria, near
Cariati, for generations.Today his
seven children cultivate 1450 hectares
of olive groves and vineyards,
producing 2 million litres of olive oil
for year and revolutionizing the
methodologies of grape production,
wine making and wine marketing.The
olive oil of “I Greco”, biological and
DOP, has achieved recognitions and
prizes of absolute value: it was winner
of the Ercole Olivario and the Sol
d’Oro 2008, and it was winner of the
Golden Siren in 2007 and in 2008
through the promotion of the
Calabrian Consortium “DOP Bruzio".
Through the combination of ancient
local values, the best technologies and
the new market tendencies, the Greco
brothers have also betted in wine
production trying to bring this
wonderful calabrian strip to the
awarded glories of the first Millennium,
thanks to the professional competence
of international famous wine-making
experts.
Vino Rosso
Savù
Vino Bianco
Filù
Vino
Sette Fratelli
Olio
Valle Nikà DOP
Olio
iGreco
Oli
aromatizzati
L I N G U E
P A R L A T E
L A N G U A G E S
Italiano
Francese
Italian
French
Tedesco
Inglese
German
English
41
Hemporya S.r.l.
P.zza Duomo, 21/23
Calabria • Italy
Sede legale Via C.da Amarelli,11
telefono fax +39 0983 525 394
mobile +39 328 9521 262
web www.hemporya.it
La nostra azienda
Our firm
prodotti
P RO D U C T S
Chi siamo
Azienda con consolidata esperienza
nel settore della regalistica
aziendale di vini e gastronomia.
Dove siamo
Nella splendida terra di Calabria
ricca di tradizioni e cultura, nel
cuore del centro storico di Rossano,
perla bizantina, tra i contrafforti
lussureggianti della Sila greca e le
adamantine acque del Mare Jonio.
Cosa facciamo
Ricerca e accurata selezione di prodotti tipici enogastronomici regionali e nazionali, di altissima qualità e
di prestigiosi marchi, in eleganti confezioni impreziosite da raffigurazioni
dell’arte calabrese e italiana, distribuiti unicamente alla nostra clientela.
A chi ci rivolgiamo
Alle Aziende che intendono offrire
raffinati e pregiati cadeaux.
Marchi distribuiti
Amarelli, Librandi, Farneto del Principe,
Flamigni, Filicaja, Antinori, Marano,
Fattoria Montescudiero, Bonollo e altri.
Richiedere il nostro catalogo a:
[email protected]
Spedizioni in Italia e all’estero
42
Who we are
We are a company with a wellestablished experience in the field of
wine and gastronomy business gifts.
Where we are
We are in the wonderful land of
Calabria, a region rich in traditions and
culture, and in the heart of the old town
of Rossano, a Byzantine pearl between
the lush foothills of the Sila Greca and
the clear waters of the Jonian Sea.
What we make
We are employed in the research and
accurate selection of typical winefood high-quality products, either
regional or national, elegantly packed
and made precious by the
representations of Calabrian and
Italian art, and they are distributed
only to our customers.The products
are distributed only to our customers.
Who we turn to
We can satisfy the request of those
companies which want to offer
elegant and precious cadeaux.
Distributed Marks
Amarelli, Librandi, Farneto del
Principe, Flamigni, Filicaja, Antinori,
Marano, Fattoria Montescudiero,
Bonollo and others.
You can ask our catalog writing to:
[email protected]
Consignments in Italy and to the
foreign countries.
Vini Rossi, Rosati,
Bianchi e Passiti
Pasta, Sughi
e Olio extravergine
di oliva biologico
Salumi, formaggi,
creme, conserve e patè
Fichi,
canditi di cioccolato,
marmellate e miele
Liquori
e distillati
Panettoni artigianali
dolci tipici natalizi
e spumanti
New Agri-Cal s.a.s.
Rarità Prelibate Calabresi
C.da Scarcella snc
87061 Campana (Cosenza)
Calabria • Italy
telefono +39 0983 93674
fax +39 0983 93674
mobile +39 333 1254 350
web www.newagrical.it
La nostra azienda
Our firm
prodotti
P RO D U C T S
La New Agri-Cal s.a.s. opera nel
settore della trasformazione e
conservazione di prodotti locali,
agro-alimentari e funghi.
L’obiettivo primario è quello di
conservare le antiche metodologie
della tradizione Calabrese,
coniugandole con cicli di
lavorazione modernissimi,
mantenendo inalterati i gusti e i
sapori dei nostri nonni. L’interesse
crescente verso questi prodotti è
dettato dal bisogno di recuperare e
continuare a far vivere le proprie
radici, le tradizioni, la storia di un
passato che rischia di smarrirsi in
un mondo sempre più uguale
anche a tavola. L’alta qualità dei
nostri prodotti è legata a
lavorazioni tradizionali di
ingredienti naturali, tramandate
dalla vecchia tradizione calabrese
che li conserva gelosamente, con il
gusto dei sapori e odori altrove
dimenticati.Venite a scoprire, ad
acquistare e a degustare i prodotti
tipici della nostra azienda.
The company New Agri-Cal s.a.s
works in the field of the
transformation and of the
preservation of the local
vegetables and mushrooms.
The main goal is to preserve the
old mythologies of the Calabrian
traditions using highly innovative
techniques and preserving their
natural taste and their
characteristics.The increased
interest about these products is a
need to recuperate and to retain
the own roots, the own traditions
and the history which risk to lose
one’s way, in an equal and equal
world, in the way to eat, too. Our
high-quality products are made in
traditional way from natural
ingredients in accordance with old
Calabrian traditions that preserve
jealously the secrets of old tastes
and of the fragrances.We invite
you to come in our factory to
taste them, or to go to bay to a
special shop or to go to taste
them to a many restaurants that
using our products in their special
dishes.
Alcune specialità
dei boschi della Sila
Le deliziose
Cipolle rosse di Tropea
Bontà indiavolate
al Peperoncino
L I N G U E
P A R L A T E
L A N G U A G E S
Italiano
Tedesco
Italian
German
Inglese
English
43
Oleificio Stella
di Domenico Marino
Via della Sila
87060 Cropalati (Cosenza)
Calabria • Italy
telefono +39 0983 61145
fax +39 0983 61145
web www.frantoiostella.it
La nostra azienda
Our firm
prodotti
P RO D U C T S
Il Frantoio Oleario Stella
è una struttura specializzata
nella produzione di olio da tavola
di prima qualità.
Situato nelle colline affacciate
sulle splendide coste dello Jonio
cosentino, il Frantoio Stella
seleziona solo le migliori olive
provenienti da campi di ulivo
secolari e delle migliori varietà,
come - per esempio - la varietà
“Dolce di Rossano”, riconosciuto
come il fior fiore dei frutti.
Gli oli di oliva - vergine,
extravergine a produzione
convenzionale e biologica - sono
leggeri e fini al palato, ideali
per accompagnare piatti tradizionali
e piatti della cucina mediterranea.
I prodotti del Frantoio Stella
sono contraddistinti
dal marchio “Denominazione
di Origine Protetta” a tutela
del consumatore che, in tal modo,
è sicuro di gustare un olio da tavola
puro, di alta qualità, composto
da olive provenienti
da un territorio vocato per natura.
Stella oil-press is a modern structure
specialized in the oil production
of high quality. Its olive-groves
are located among the splendid
jonico-cosentine coasts to post up
at corrents created by climates
of the mountains favourable
to their growth. Stella oil-press
selects only the better olives coming
by secular olive-trees, like the variety
“Dolce di Rossano” well known like
the pick of fruits.The olive-groves
of the Marino family growth in a soil
cultivated respecting the natural
characteristics that make the fruit
so good. Stella oil-press practices
an organic and farming respecting
the natural genuinity typical
in this corner of nature.
The result is a virgin good
and aromatized olive-oil in convent
mall and organic production
to obtain an healthy, light oil, ideal
to accompany traditional and typical
plates of the Mediterranean cooking.
Stella’s produits are marked D.O.P.
to tutelar the consumers
and to assure them a pure oil of typical
olives of a land naturally vocated.
Olio extra vergine
di oliva DOP
Olio vergine
ed extravergine
d’oliva
Bontà di collina
Olio extravergine
di oliva
Verde Collina
Olio Extra
vergine di oliva biologico
L I N G U E
P A R L A T E
L A N G U A G E S
Italiano
Italian
44
Riso Magisa s.r.l.
C.da S. Maria - Zona Industriale
Villapiana (Cosenza)
Calabria • Italy
telefono +39 0981 56220
e-mail servizio [email protected]
web www.risodisibari.it
La nostra azienda
Our firm
prodotti
P RO D U C T S
L’azienda Magisa lavora
e confeziona diverse varietà di risi,
sia di tipo Indica che Japonica,
ma l’attenzione si è concentrata
sul Carnaroli e Karnak.Tutti
prodotti provenienti dalle antiche
risaie situate nella vasta Piana
di Sibari. Il sistema di lavorazione
è del tutto artigianale, soprattutto
per non modificare le sostanze
organolettiche e nutritive
del prodotto che gode dei vantaggi
naturali e climatici della Calabria:
il sole e la temperatura mite
consentono alla spiga
una maturazione completa;
la salsedine, dovuta alla vicinanza
del mare, crea un particolare
microclima; la purezza dell’acqua
e il vento contribuiscono
ad una qualità eccellente di riso.
The Magisa firm works and packs
different varieties of rice,
such as the Indica or the Japonica,
but the attention turns especially
to the Carnaroli and Karnak.
All the products are coming
from the ancient rice-fields
located in the vast Plain of Sibari.
The manufacturing system
is completely manual, in order
not to alter the organoleptic
and nutritional aspects
of the of the product which
benefits from the natural climatic
advantages of the Calabria:
the sun and the mild temperature
allow the bud to achieve
a complete ripening; the saltiness,
due to the proximity of the sea,
causes (creates) a particular
microclimate; the purity
of the water and the wind
also contribute the excellent
quality of the rice.
Riso Gange
Riso Arborio
Riso Carnaroli
L I N G U E
P A R L A T E
L A N G U A G E S
Italiano
Inglese
Italian
English
45
Cyprus
Cyprus
Development Agency
of Larnaca
Territory Data
Area (kmq)
Population Density (inh/sq.km)
Population
Number of Municipalities
The Leader+ area of the LAG
of the Development Agency
of Larnaca is the whole district
of Larnaca, except the city
of Larnaca, consisting
of 3 Municipalities
and 48 Communities.
The district has mountainous
and semi-mountainous area,
coastal and plain area.
The Agency, in collaboration with
10 other institutions of the district,
has been approved as a LAG
under section 4.2 of the EU
programming period 2000-2006.
The LAG proceeded
to the designing of the existing
situation of the area
and with proposals for improving
and strengthening the whole area.
Its study has finished and soon,
after the call for applications will
be announced, it will apply for
approval as a LAG for Leader actions.
48
8500 ht
9,79 inh/sq.m
83.240
51
The main activities of the Agency
as a LAG have been or are the following.
• Development of the agrotourism
and the standardization
of local traditional products.
• Formation of the Ladies
Association of Rural Larnaca
for the promotion of the Agrotourism and the Industrialization
of Local Traditional Products.
• Organisation every year,
in collaboration with the Union
of Communities of Larnaca and
the Ladies Association of Rural
Larnaca, a rural festival about
local traditional products.
• The Agency, with its Agriculturist, provides advices and help
about agriculture aspects to any
citizen asking for such help.
• In collaboration with the
Agriculture Department and not
only it organizes many informative
meetings in different places
of the District of Larnaca,
for various agriculture aspects.
• Alerting the local population on
leader matters and preparing it for
participation in leader activities.
• It has been approved by the
Department of Agriculture
as an Accredited Institution for
providing technical and advisory
services to farmers, charging very
low prices and having as a target
to assist the farmers.The Agency
helps continuously many farmers.
49
Ελλάς
Greece
Τοπικά Ποιοτικά
Προϊόντα της Κρήτης
Η Κρήτη υπήρξε πάντοτε ένας
ελκυστικός προορισµός για τους
επισκέπτες, κι αυτό για πολλούς
λόγους: το ήπιο κλίµα και το
γραφικό τοπίο, οι καταπληκτικές
παραλίες και τα βαθιά φαράγγια, οι
πράσινες πεδιάδες και τα ψηλά
βουνά µε τις χιονισµένες κορφές
ολόκληρο το χρόνο, τα ήσυχα,
γραφικά χωριά και τα παλάτια του
Μινωικού πολιτισµού, τα πολυτελή
ξενοδοχεία και τα παραδοσιακά
ψαροχώρια, όλα µαζί σε ένα νησί
δίνουν τη δυνατότητα στους
επισκέπτες να ικανοποιήσουν όλες
τους τις αισθήσεις και να βρουν
αυτό που ψάχνουν. Κι εδώ
υπεισέρχεται ο ανθρώπινος
παράγοντας, που δίνει µοναδική
αίσθηση στην άδολη φιλοξενία και
ευγένεια – ένα στοιχείο που ανήκει
στην κληρονοµιά των Κρητικών.
Μόνο µέσα σε λίγα λεπτά µπορείς
να περάσεις από τις πολύβουες
παραλίες στην ενδοχώρα για να
ανακαλύψεις την άγνωστη Κρήτη,
ανέγγιχτη από τις σύγχρονες
επιρροές. Η θερµή υποδοχή των
ντόπιων, που ακόµη και σήµερα
φορούν τα παραδοσιακά κοστούµια
µε ένα αµυδρό χαµόγελο στα χείλη,
µαρτυρά ότι είναι ανοιχτόκαρδοι
άνθρωποι που νιώθουν περηφάνια
για την πολύτιµη καταγωγή τους
και χαίρονται να µοιράζονται τις
χαρές και τις λύπες τους.
52
Υπ’ αυτή την έννοια ο κάθε
επισκέπτης στο νησί θα πρέπει να
γευτεί την Κρητική κουζίνα, που
βασίζεται στην απλότητα. Το
ελαφρύ µαγείρεµα, τα πιάτα που
έχουν ετοιµαστεί µε τοπικά φρέσκα
προϊόντα, µε πολύ ελαφριές
σάλτσες που δεν καλύπτουν την
γεύση των υλικών, πιάτα
βασισµένα στο ελαιόλαδο και στα
φρέσκα λαχανικά, καθιστούν την
Κρητική κουζίνα πολύ εύγευστη
ιδιαίτερα για τους χορτοφάγους.
Συνεπώς, δεν αποτελεί έκπληξη
που ο πιο αξιόλογος Ιατρικός
Οργανισµός του κόσµου, δηλαδή ο
Παγκόσµιος Οργανισµός Υγείας
(ΠΟΥ), θεωρεί ότι η Κρητική
κουζίνα και διατροφή είναι οι
πλέον κατάλληλες για την
διατήρηση της υγείας και την
προαγωγή της µακροζωίας. Θα σας
µείνει αξέχαστη η εµπειρία αν
δοκιµάσετε αυτά τα πιάτα σε ένα
πιστοποιηµένο εστιατόριο
Κρητικής γαστρονοµίας µε τη
συνοδεία ενός τυπικού Κρητικού
κρασιού. Το επιδόρπιο από ένα
πιάτο φρέσκων φρούτων και
σπιτικών γλυκών µε συνοδεία
τσικουδιάς είναι ο ιδανικότερος
επίλογος ενός παραδοσιακού
Κρητικού γεύµατος. Η Κρητική
γαστρονοµική εικόνα
χαρακτηρίζεται από ένα θερµό
καλωσόρισµα και καλή
εξυπηρέτηση χωρίς πολλά τυπικά
«επαγγελµατικά» φτιασίδια.
Local quality products
of Crete
The island of Crete has always been
attractive to visitors for a number
of reasons. Mild climate
and picturesque landscape,
amazing sand beaches together
with deep gorges, green valleys
and high mountains with snow
covered tops all year round, quiet
colorful villages and palaces from the
Minoan civilization, most luxurious
hotels and fishermen traditional
villages all in one island, they all offer
the visitors the ability to fully satisfy
all senses and requests. And here
comes the human element to give
a unique sense of naive hospitality
and kindness, an inherited element in
the nature of Cretans. It takes only a
few minutes to travel from the noisy
beaches to the rural areas of the
hinterland to discover the unknown
Crete, intact from the modern
influences. The warm welcome of the
locals, even today dressed in their
traditional costumes and always
bearing a light smile, that of open
hearted people who feel proud for
their precious heritage
and are happy to share their feelings.
In this sense, it will be obligatory
when visiting Crete to taste the local
cuisine. The Cretan cuisine is based
on simplicity. Light cooking, dishes
prepared with local fresh products,
with very light dressings not covering
the original taste of their ingredients,
dishes based on fresh olive oil and
seasonal vegetables make the Cretan
cuisine, most delightful especially for
vegetarians. It is a very natural
consequence that today, the most
important and respected Medical
Organisations in the world, like the
World Health Organisation (WHO),
consider the Cretan cuisine and diet
as the most appropriate for health
and longevity.
Trying these dishes in a registered
Cretan gastronomy restaurant and
accompanying your meal with a
typical Cretan wine can become a
delicious memory. The finishing is
definitely a plateau of fresh fruits and
home made sweets with a shot of
tsikoudia, the Cretan spirit. The
friendly welcome and the warm
service, devoid of any typical
proffessionalities, are part of the
cretan gastronomic picture.
53
Η Κρητική ελιά
και το ελαιόλαδο
Η ελιά είναι πανταχού παρούσα στην Κρήτη.
Τα ελαιόδεντρα έχουν προσαρµοστεί τέλεια στις
κλιµατικές και εδαφολογικές συνθήκες του νησιού,
κι έτσι παράγουν εξαιρετικής ποιότητας λάδι που
χαίρει µεγάλης φήµης και εκτίµησης.
Το ξεχωριστό χρυσοπράσινο χρώµα και
το λεπτό άρωµα, η ελαφριά φρουτώδη γεύση και
η παχύρρευστη υφή συνδυάζονται τέλεια στο
Κρητικό ελαιόλαδο.
Οι Κρητικές συνταγές που περιλαµβάνουν
Κρητικό ελαιόλαδο αποτελούν
µια γαστρονοµική εµπειρία που χαρίζει µοναδικές
γεύσεις ενώ προάγουν την υγεία και παρέχουν
µεγάλη θρεπτική αξία.
Τα ελαιόδεντρα είναι χαρακτηριστικά στοιχεία
του οικοσυστήµατος και του τοπίου της Μεσογείου.
Στην Κρήτη γινόταν παραγωγή ελαιόλαδου ακόµη
από την Μινωική εποχή, δηλαδή πριν από περίπου
5000 χρόνια, ενώ το λάδι ήταν ένα από τα
βασικότερα προϊόντα του νησιού.
Εκπληκτικό ήταν το γεγονός ότι οι ελιές που
ανακαλύφθηκαν σε δοχεία προσφοράς στο παλάτι
54
The Cretan
olive tree and olive oil
The olive trees
are present everywhere in Crete.
The trees are perfectly adapted
in the climate and soils of the island
thus producing an excellent oil
commanding the highest
reputation and recognition.
The distinct golden green colours
and fine aromas, the light fruity taste
and the thickened liquid texture are
best balanced in Cretan olive oil.
Tasting traditional Cretan recipes,
prepared with cretan olive oil,
is a gastronomic experience
as it offers a unique taste while
it is healthy and nutritious.
Olive trees are a characteristic
element of the Mediterranean
ecosystem and landscape.
Olive oil was produced during the
Minoan era in Crete, pthat is at least
5000 years ago and it was one of the
της Ζάκρου είχαν καλή γεύση, «φαινόταν να είχαν
µαζευτεί πρόσφατα από τα δένδρα» σηµείωσε ο
Νικόλαος Πλάτων.
Τα ελαιόδεντρα είναι ενσωµατωµένα απόλυτα στο
γενικότερο τοπίο της Κρήτης.
Αποτελούν µέρος της εικόνας του τοπίου ενώ
ελαιόδεντρα που χρονολογούνται µερικές
εκατοντάδες χρόνια αποτελούν αντικείµενα για
αξέχαστες φωτογραφίες.
Η ποιότητα του ελαιόλαδου
που παράγεται στην Κρήτη χαίρει µεγάλης
εκτίµησης λόγω του ότι είναι ένα προϊόν υψηλής
ζήτησης µεταξύ ανταγωνιστικών ελαιόλαδων,
έχει χαµηλή οξύτητα (το εξαιρετικό παρθένο
είναι οξύτητας κάτω του 1%),
είναι ιδανικό για µαγείρεµα και παντρεύεται
απόλυτα µε τις φρέσκες σαλάτες.
Η γεύση του Κρητικού ελαιόλαδου
αναδεικνύεται περισσότερο σε πιάτα
από φρέσκα λαχανικά και σαλάτες.
Το Κρητικό ελαιόλαδο είναι
το βασικό στοιχείο της Κρητικής διατροφής η
οποία αναγνωρίζεται ευρέως ως η πλέον υγιεινή,
µαζί µε εκείνη των δηµητριακών, των φρέσκων
λαχανικών και των ψαριών.
Εκτός από τη γεύση του, το ελαιόλαδο είναι
διάσηµο επειδή καταπολεµά γαστρεντερικές και
ηπατικές ανωµαλίες, τον διαβήτη και τα αίτια
που προκαλούν καρδιοαγγειακά νοσήµατα.
Το ελαιόλαδο προάγει την µυοσκελετική ανάπτυξη
και την υγεία γενικότερα.
Η καθηµερινή κατανάλωση
25-30 γραµµαρίων ελαιόλαδου ενισχύει τον
αµυντικό µηχανισµό του σώµατος και υποστηρίζει
τον οργανισµό έναντι απειλών από τις σύγχρονες
διατροφικές συνήθειες.
Στους επισκέπτες φαίνεται περίεργο το γεγονός ότι
στα τραπέζια των Κρητικών εστιατορίων, αλλά και
των νοικοκυριών, υπάρχει πάνω στο τραπέζι ένα
δοχείο ελαιόλαδου που µπορούν οι συνδαιτηµόνες
να χρησιµοποιήσουν κατά βούληση.
main products of the island. Bowls
containing olives, used as offerings,
were discovered in Zakros palace in a
surprisingly good state “they looked as
if they were recently picked from the
tree” as the researcher Nicolaos Platon
stated. Olive trees are indistiguishable
from the whole picture of crete.
They are part of the picture and the
landscape and old trees ageing some
hundreds of years offer great
opportunities of memories captured
in unique photographs.
The olive oil produced in Crete is
highly appreciated due to its
characteristics rendering it a much
sought product among olive oils as it
is of low acidity (extra virgin of an
acidity below 1%), ideal for cooking
but an excellent oil for fresh salads.
It is with fresh vegetables when
it is best assortment offering
a unique taste. It is the main element
of the Cretan diet which is widely
recognised as the most healthy diet
together with cereals, fresh
vegetables and fish. Apart from
its taste olive oil has also been
famous for its benefits to prevent
from gastrointestinal and hepatic
disorders, diabetes, myoskeletal
development and most of all to
prevent from cardiovascular diseases.
A daily consumption of 25-30grams
of olive oil per day offers a natural
deffensive mechanism capable
to support the human organism
against the threats of the modern
eating habits. It seems strange
to visitors of the island to enjoy
their meal with as much olive oil
as they want present on their table.
55
Τσικουδιά
Tο τοπικό οινοπνευµατώδες
της Κρήτης
Όταν έρθετε στην Κρήτη, µην παραλείψετε
να δοκιµάσετε την τσικουδιά! Είναι must!
Πρόκειται για ένα φυσικό οινοπνευµατώδες
που παράγεται από τα τσίκουδα,
δηλαδή τα πατηµένα σταφύλια της οινοπαραγωγής.
Οι Κρητικοί ισχυρίζονται ότι είναι ανοιχτόκαρδοι
και χαρούµενοι επειδή πίνουν τσικουδιά,
που την θεωρούν το «πνεύµα» της ζωής.
Οι επισκέπτες του νησιού θα πρέπει να θεωρούν
το εαυτό τους τυχερό αν βρεθούν σε γιορτή
που διοργανώνεται από τοπικούς
παραγωγούς τσικουδιάς στα χωριά.
Οι ντόπιοι βρίσκονται σε µεγάλα κέφια καθώς
βιώνουν έντονα την παραγωγή αυτού
του εξαιρετικού φυσικού ποτού.
Η τσικουδιά είναι ένα δυνατό ποτό
και πρέπει να συνοδεύεται από µεζέδες,
όπως είναι η κουλούρα, τα αγγουράκια
και οι τοµάτες, το κουνουπίδι, οι βραστές πατάτες
και λίγο σαλάµι, που βρίσκονται υψηλά
στην ατζέντα των συνοδευτικών της τσικουδιάς.
Μπορείτε να δείτε ντόπιους να πίνουν τσικουδιά
σε παραθαλάσσια ταβερνάκια µε συνοδεία
θαλασσινών και µικρών τηγανιτών ψαριών.
Σε πολλές ταβέρνες του νησιού σας κερνούν
τσικουδιά µετά το γεύµα,
καθώς θεωρείται εξαιρετικό χωνευτικό.
56
Tsikoudiá
The local spirit of Crete
You cannot miss drinking tsikoudia
when visiting Crete! It is a must!
A natural spirit produced from
the remains of wine production.
People in Crete tend to say
that their open heart character
and their joy for life owe much
to tsikoudia. It is considered as the
spirit of life. Visitors must consider
themselves very lucky if find
themselves in one of the sponaneous
fiesta organised by local producers of
Επίσης, υπάρχουν πολλές µικρές ταβέρνες
στο νησί, τα «ρακάδικα» (προέρχεται
από το άλλο όνοµα της τσικουδιάς, το «ρακή»)
που σερβίρουν κυρίως τσικουδιά µε πολλούς
µεζέδες σε µικρά πιατάκια.
Η τσικουδιά παρέχεται σε µικρές φιάλες
και σερβίρεται σε µικρά ποτηράκια, και πίνεται
σαν ένα «σφηνάκι» ή στο πόδι.
Όπως και να καταναλωθεί, σε µικρή ποσότητα,
δεν θα σας δηµιουργήσει πρόβληµα πονοκεφάλου.
Οι ντόπιοι λένε ότι η τσικουδιά είναι ό, τι πρέπει
πριν το γεύµα, µαζί µε το γεύµα,
αλλά και µετά το γεύµα.
Η επιλογή είναι δική σας, το αποτέλεσµα
είναι πάντοτε η εξαιρετικά καλή διάθεση.
tsikoudia in the villages of the island.
The locals are in their best
as they enjoy the production
of this excellent natural product.
It is quite strong and needs
to be assorted with some food.
Olives, rusks, cucumbers
and tomatoes, cauliflowers,
baked potatoes and some salami
are high in the list of preference.
You may see locals drinking tsikoudia
together with seafood
and small fried fish by the sea.
In lots of tavernas around the island
you are treated with tsikoudia
after the meal as is considered
as an excellent digestive.
However there are lots
of small tavernas in the island
called “rakadika” (after the other
name of tsikoudia, which is raki)
which are mainly serving tsikoudia
together with small plates
of escorting dishes.
Served in small bottles
and poured in small glasses,
like shots, drunk in one go
will bring you very fast in high spirits
with no hungover if concious.
Locals say tsikoudia is excellent
before the main meal, together
with the meal or after the meal.
The choice is free, the result
is always exceptional good mood.
57
Κριθαροκουλούρες
Οι κριθαροκουλούρες
παρασκευάζονται ειδικά µε
παραδοσιακό τρόπο και αποτελούν
απαραίτητο στοιχείο της Κρητικής
διατροφής. Είναι αποτέλεσµα της
µεθόδου διατήρησης του ψωµιού
την παλιά εποχή, αλλά σήµερα
αποτελεί ένα βασικό εξαγωγικό
προϊόν του νησιού. Φτιάχνεται από
µια γκάµα δηµητριακών, κυρίως
από κριθάρι και σιτάρι, καθώς και
από τη µίξη αυτών.
Οι κριθαροκουλούρες
καταναλώνονται αφού τις βρέξουµε
µε λίγο νερό για
να µαλακώσουν ελαφρά.
Μπορεί να αποτελέσουν
ένα πλήρες γεύµα αν σε αυτές
προσθέσουµε φρεσκοτριµµένη
ντοµάτα, ελαιόλαδο
και φέτα µε ρίγανη.
Πράγµατι, είναι ένα πλήρες
γεύµα από δηµητριακά,
το απαραίτητο ελαιόλαδο και από
πρωτεΐνες σε ένα εύγευστο
και αρωµατικό συνδυασµό.
Αποτελούσε το παραδοσιακό γεύµα
για τους Κρητικούς κατά
την διάρκεια του τρύγου
(συγκοµιδή σταφυλιών) µαζί µε ένα
ποτήρι δυνατού τοπικού κρασιού.
Σήµερα προσφέρεται
στις περισσότερες ταβέρνες
του νησιού και είναι γνωστή
µε το όνοµα «ντάκος».
Οι κριθαροκουλούρες παράγονται
σε πολλά διαφορετικά µεγέθη
και σχήµατα, ενώ εξάγονται
σε πολλές χώρες του κόσµου.
58
Rusks
Rusks are specially prepared baked bread, traditional
in Crete and indispersable part
of Cretan diet. It was a method of preserving bread
in old times but today they are one
of the main export products of the island.
Made of several cereals, mainly barley
and wheat as well as a mixture of these two.
Rusks are eaten after a slight wetting
with tap water to become hydrated and softer.
Μικρού µεγέθους – µπουκιές –
κριθαροκουλούρες είναι οι πιο
εύγευστες και µε τη µεγαλύτερη
ζήτηση ως σνακ µε ελαιόλαδο
και λίγη ρίγανη ή θυµάρι
και ως βούτηµα. Η λιαστή ντοµάτα
ταιριάζει πολύ καλά
µε την κριθαρο-κουλούρα.
Οι περισσότεροι παραδοσιακοί
φούρνοι στην Κρήτη παράγουν
κριθαροκουλούρες και έχει
ενδιαφέρον να δοκιµάσει κανείς
τις πολλές γεύσεις που έχουν.
Εκτός από την βασική τους γεύση,
υπάρχουν κριθαρο-κουλούρες
µε γλυκιά γεύση, µε διαφορετικό
φυσικό άρωµα όπως π.χ. η κανέλα
και το αποξηραµένο γαρύφαλλο.
Παντρεύονται πολύ καλά µε το
τσάι και τον βραδινό καφέ,
σε αντικατάσταση των µπισκότων
ή άλλων βουτηµάτων.
Αλλά το σηµαντικότερο είναι
ότι οι κριθαροκουλούρες
είναι ένα φυσικό προϊόν
µε εξαιρετική γεύση.
It can be a complete light meal
if fresh tomato, olive oil
and soft feta cheese are spread
on them together with some oregano.
It is a meal including cereals, fats and
proteins
in just one dish full of tastes
and aromas. It has been
the traditional meal for the locals in
Crete when they were working in the
olives harvesting
and the “trygos” (harvesting
of grapes) together with a glass
of strong local red wine.
No wonder they could work
not just hard but with enthousiasm
for the rest
of their hard day.
Today it is offered in most
of the traditional tavernas
of the island called “dakos”.
Rusks are produced in many different
sizes and shapes
and nowadays they are exported all
around the world.
Small bite sized rusks
are the most delighted
and sought after good for eating
as a snack or as a dip with olive
oil and some oregano or thyme.
They are also excellent together with
some sun dried tomato.
Most of the traditional bakeries
in Crete produce rusks and it is
interesting to try different tastes.
Except from plain taste,
there are sweet rusks
with different natural aromas
like cinnamon, raisins,
dried carnations.
They are excellent with tea
and evening coffee instead
of biscuits or scones.
Most of all, they are natural
and of a distinct taste.
The cheese in Crete
is very different from other
European areas.
59
Η Κρητική κεραµική σήµερα
Η τέχνη της κεραµικής στην Κρήτη έχει µια
συνεχή ιστορική παρουσία για περισσότερα από
4000 χρόνια. Κεραµικά αντικείµενα
που χρονολογούνται από τη Νεολιθική εποχή
(λίθινη εποχή) εκτίθενται σε πολλά Μουσεία
και είναι εντυπωσιακή η οµοιότητά τους µε εκείνα
που κατασκευάζονται στην Κρήτη σήµερα.
Υπάρχουν τέσσερεις κύριες περιοχές όπου
αυτές οι τεχνικές ανθούν ακόµη και σήµερα
στην Κρήτη, δηλαδή στο Θραψανό (Ηράκλειο),
στις Μαργαρίτες (Ρέθυµνο), στα Νοχιά (Χανιά)
και στο Κεντρί (Λασίθι).
Η υπόθεση ότι τα χωριά που ασχολούνται
µε την κεραµική βρίσκονται γεωγραφικά
διάσπαρτα έτσι ώστε να καλύπτουν τις ανάγκες του
πληθυσµού δεν φαίνεται να αληθεύει.
Οι τεχνίτες κεραµικής µετακινιόντουσαν
σ’ ολόκληρο το νησί σε καλά οργανωµένες οµάδες,
φέροντας µαζί τους όλο τον απαιτούµενο εξοπλισµό
και έστηναν κάθε φορά νέα εργαστήρια
στις περιοχές που επισκεπτόντουσαν.
Με αυτό τον τρόπο ικανοποιούσαν ακριβώς
τις ανάγκες των αποµακρυσµένων περιοχών
ενώ αποδείχτηκε ότι ήταν ευκολότερη η µεταφορά
του εξοπλισµού µε τα γαϊδουράκια παρά
η µεταφορά των ογκωδών και βαριών πήλινων
δοχείων και πίθων. Αυτή η µετακίνηση
των τεχνητών ονοµάζεται Βεντέµα,
από την Ενετική λέξη Βεντέµµια (Vendemmia)
που σηµαίνει «συγκοµιδή».
Η ίδια λέξη χρησιµοποιείται σήµερα
σε σχέση µε τη σοδειά των ελιών.
60
Cretan ceramics
in modern years
The art of pottery in Crete
has a continuous history
for more than 4000 years.
Ceramics dating back to the Neolithic
era (stone age) are on display
in the numerous Museums
and it is impressive how much
they look alike to those
made today in Crete.
There are four main areas where
these techniques are still flourishing
in Crete, namely: in Heraklion
the village of Thrapsano,
in Rethymnon it is Margarites,
Nochia village in Chania
and Kentri in Lasithi Prefecture.
The assumption that the pottery
making villages are scattered
geographically to evenly serve
the needs of the populations
do not seem to be valid.
The pottery makers were traveling,
in well organized groups, around
the island bringing together
all required equipment and setting
up hole new laboratories in the areas
they visited. In this way they served
the exact needs of remote areas
while it had proved much easier
to carry the equipment than carry
the bulky and heavy pots around
the island with donkeys.
Από την άλλη µεριά σηµειώθηκε εξειδίκευση
σε σχέση µε τα µεγέθη
και τις χρήσεις των κεραµικών δοχείων.
Η παράδοση στις Μαργαρίτες και στο Κεντρί
είναι να κατασκευάζονται µικρά δοχεία,
ενώ στο Θραψανό η εξειδίκευση αφορά
µεγαλύτερα σε µέγεθος πήλινα.
Τα ευµεγέθη πήλινα του Θραψανού,
που χρησιµοποιούνται κυρίως
για την αποθήκευση ελιών, οµοιάζουν πολύ
µε εκείνα που έχουν ανακαλυφθεί στα Μινωικά
παλάτια της Κνωσού ή της Φαιστού.
Η τεχνική είναι η ίδια, γι’ αυτό δεν µας
εκπλήσσει που το Θραψανό σήµερα θεωρείται
ως ένα ζωντανό Μουσείο προϊστορικής τέχνης.
Μια επίσκεψη στα εργαστήρια
του Θραψανού θα σας µείνει αξέχαστη.
This movement of technicians
is called Vendema from
the Venetian word Vendemmia,
which means “harvesting”
and is also used for
the harvesting of olives.
On the other hand there has been
some sort of specialization in sizes
of pots and usages.
The tradition in Margarites
or Kentri, is to make smaller pots,
while Thrapsano is more
specialized in larger ones.
The large pots in Thrapsano,
used to store mainly oil are very
much the same as those seen
in the Minoan palaces of Knossos
or Phaestos. The technique
is the same and no wonder,
Thrapsano is considered today
as a living Museum
of prehistoric Arts.
A visit to the laboratories
is a trip to history.
61
Τα ποιοτικά τυριά
της Κρήτης
Αν επισκεφτείτε την Κρήτη
να θυµάστε ότι πρόκειται
για ένα νησί όπου το τυρί εδώ έχει
µακρά παράδοση και η εµπειρία
που έχει αποκτηθεί ανά
τους αιώνες έχει ενσωµατωθεί
στην τοπική παράδοση.
Ο θεός των θεών στην Ελληνική
µυθολογία, ο ∆ίας, γεννήθηκε
και ανατράφηκε στην Κρήτη,
στα σπήλαια του όρους Ίδη
(Ψηλορείτης) και του όρους ∆ίκτη,
που πρέπει να επισκεφτείτε.
Σύµφωνα µε το µύθο στο θείο
βρέφος προσέφεραν οι βοσκοί
του βουνού πολλές τροφές,
όπως φρούτα, λαχανικά και,
φυσικά, γαλακτοκοµικά προϊόντα
και τυριά από το κέρατο
της κατσίκας Αµάλθειας. Ακόµη
και σήµερα οι απόγονοι αυτών
των βοσκών φτιάχνουν το τυρί
σύµφωνα µε την αρχαία παράδοση.
Η µεγαλύτερη ποσότητα
του Κρητικού τυριού φτιάχνεται
από πρόβειο ή κατσικίσιο γάλα.
Σπάνια χρησιµοποιείται
το αγελαδινό γάλα καθώς
δεν εκτρέφονται αγελάδες στην
Κρήτη λόγω το κλίµατος
που ταιριάζει καλύτερα
στην εκτροφή αιγοπροβάτων.
Πολλά από τα είδη των Κρητικών
τυριών έχουν χαρακτηριστεί
προϊόντα «Προστατευόµενης
Ονοµασίας Προέλευσης» (ΠΟΠ),
σύµφωνα µε τα κριτήρια
της Ευρωπαϊκής Ένωσης.
Όσοι έχουν δοκιµάσει τυριά από
62
Quality cheeses
of Crete
Visiting Crete, keep in mind you are in an island
where cheese has a long lasting history
and the expertise gained through the years
is incorporated in local production.
The God of the Gods in Greek Mythology, Zeus,
was born and raised in Crete, in the worth visiting
caves of Mounts Ida (Psiloritis) and Dikti.
The myth says thathe was offered plenty of foods
like fruits, vegetbles and of course dairy products
and cheese from the horn of goat Amalthia.
It is the ancectors of the modern shepherds
of the same mountains who are still making cheese
following the same traditional methods.
Most Cretan cheese is made from sheep’s
or goat’s milk; cow’s milk cheese is rarely used
as cows are not grown in Crete due to the climate
which is best suitable for growing goats.
Many of the local cheese have been nominated
as Products of Denominated Origin (POP) according
to European Union accreditations.
For those who have tried cheese from goat’s
or sheep’s milk elsewhere in Europe,
there will be a surprise to discover the light
and delicate taste of Cretan Cruyere
(called Graviera in Crete).
Graviera is one of the most popular
κατσικίσιο ή πρόβειο γάλα
στην Ευρώπη, θα εκπλαγούν
από την ελαφρά και λεπτή γεύση
της Κρητικής Γραβιέρας (Cretan
Gruyere). Η γραβιέρα Κρήτης
είναι ένα από τα πιο δηµοφιλή
και φηµισµένα τυριά στο νησί.
Είναι σκληρό µε ελαφρύ κίτρινο
χρώµα, και έχει µια ελαφρώς
γλυκιά γεύση που θυµίζει τη γεύση
του καρυδιού. Η Κρητική έκδοση
(διότι υπάρχει και γραβιέρα
της Νάξου) παράγεται
από πρόβειο γάλα, ή από πρόβειο που
αναµιγνύεται µε λίγο κατσικίσιο.
Στη συνέχεια πρέπει να ωριµάσει για
5 µήνες πριν δοθεί στην
κατανάλωση. Το περιεχόµενο σε
αλάτι δεν πρέπει να ξεπερνά το 2%.
Μυζήθρα: ένα φρέσκο τυρί
που παρασκευάζεται κυρίως
από πρόβειο γάλα. Μερικές φορές
παρασκευάζεται από κατσικίσιο
(οπότε στην περίπτωση αυτή
χαρακτηρίζεται ως «κατσικίσια
µυζήθρα») ή από ανάµικτο γάλα.
Μπορεί να οµοιάζει στα ακριβά
Γαλλικά «chèvre frais».
Καταναλώνεται ή φρέσκια, επειδή
απλώνεται εύκολα σε φέτες ψωµιού
ή σε κριθαρο-κουλούρα ή,
ακόµη καλύτερα, µπορεί να
καταναλωθεί µε τη µορφή τοπικής
σπεσιαλιτέ, π.χ. σε πιτάκια,
τα οποία τηγανίζονται
και προσφέρονται µε συνοδεία
ρακής µετά από ένα γεύµα.
Ανθότυρος: προέρχεται από
τις λέξεις «ανθός» (λουλούδι)
και «τυρός» (τυρί). Είναι ένα καλά
αλατισµένο σκληρό τυρί
µε µοναδική γεύση. Είναι κυρίως
σπιτικής παρασκευής και όχι
βιοµηχανικής. Είναι το καλύτερο
τυρί για µακαρονάδα στην Κρήτη.
and famous cheeses in Crete.
It is a hard cheese with a light yellow color,
and has a slightly sweet and nutty taste.
The Cretan version (there is also a graviera made
in Naxos) is made with sheep milk, or sheep milk
with a small amount of goat milk. It is aged
at least 5 months before coming to market.
Salt content cannot be greater than 2%.
Myzithra: A fresh cheese mainly made of sheep’s milk.
It is sometimes made of goat’s milk (in which case
it is called “katsikisia”) or mixed milk.
It may well resemble these expensive French
“chèvre frais”. It can be tasted either fresh
as it is easily spread on fresh bread or rusks
or it is even betterto try it in he form of the local
specialities, the “pittakia”, which are fried
and offered together with “raki” after the meal.
Anthotiros: from the words “anthos” (flower)
and “tiros” (cheese). It is a well salted hard cheese
with a unique taste, mostly home made
and not industrialized. It is the best cheese
to try with spaghetti in Crete.
63
Ο νοµός Ηµαθίας έχει το προνόµιο
να διαθέτει ανεπτυγµένη
δραστηριότητα και στους τρεις
τοµείς του πρωτογενούς τοµέα, ήτοι
γεωργία, κτηνοτροφία και δασική
εκµετάλλευση.
Αποτέλεσµα του γεγονότος αυτού
είναι ο αγροτικός χαρακτήρας της
περιοχής να προκύπτει όχι µόνο
από την αξιοποίηση της φυτικής
παραγωγής αλλά και από την
αξιοποίηση της ζωικής παραγωγής
(εκτροφή αιγοπροβάτων κυρίως και
βοοειδών εκ των υστέρων) καθώς
και από την αξιοποίηση του
δασικού πλούτου.
Η µεταποίηση και η βιοµηχανία
αποτελούν δραστηριότητες
ιδιαίτερα ανεπτυγµένες αφού ο
νοµός θεωρείται ένα από τα
κυριότερα εξαγωγικά κέντρα της
χώρας, ιδιαίτερα στον τοµέα των
νωπών φρούτων, των
µεταποιηµένων οπωροκηπευτικών
αλλά και της κλωστουφαντουργίας.
64
Νοµός
Ηµαθίας
Οι επιχειρήσεις που στην
πλειονότητά τους είναι
µικροµεσαίες, διακρίνονται σε
µονάδες συσκευασίας γεωργικών
προϊόντων, κτηνοτροφικές,
µεταποιητικές (κονσερβοποιεία,
εκκοκκιστήρια, οινοποιεία,
κλωστοϋφαντουργίες, επεξεργασίας
µαρµάρου κλπ). Τέλος υπάρχουν
και άλλες µονάδες, όπως το
εργοστάσιο ζάχαρης της ΕΒΖ στο
Πλατύ, η βιοµηχανία ζωοτροφών
της ΕΛΒΙΖ, το εργοστάσιο
γάλακτος της ΝΕΣΤΛΕ κ.λ.π.
The Prefecture
of Imathia
This prefecture is privileged
with increased activities
in all facets of the primary sector,
i.e. in agriculture,
stock breeding and forestry.
As a result, the rural character
of the area draws upon both
agricultural and plant production,
also from stock breeding
(e.g. mainly sheep and goats,
as well as cattle).
Add to this the exploitation
of the forests and forested areas.
Processing and industrial
activities are especially developed,
given that the prefecture
is considered one the most important
export centers in the country,
particularly in connection
with fresh fruit, processed fruit
and vegetables, and textiles.
In their majority the firms
are of small and medium size,
and they can be distinguished
in terms of their specific activities:
e.g. packing of agricultural products,
stock breeding, canning, cotton gin units,
wineries, textile industries, marble
processing, etc.).
Finally, there are other units,
e.g. the EBZ sugar factory at Platy,
the fodder industry of ELVIZ,
the milk factory of NESTLE, etc.
65
Νωπά Προϊόντα
Ο νοµός Ηµαθίας βρίσκεται
στην καρδιά της Μακεδονικής
πεδιάδας και µαζί µε τους νοµούς
Πέλλης και Πιερίας αποτελούν
το επίκεντρο της ελληνικής
ροδακινοκαλλιέργειας, η οποία
εξυπηρετεί όχι µόνο την εγχώρια
αλλά και την διεθνή αγορά.
Παράλληλα όµως η Ηµαθιώτικη
γη παρέχει ακόµη µήλα,
κεράσια (διεθνούς φήµης
τα κεράσια Ροδοχωρίου
χαρακτηρισµένα ως ΠΟΠ),
αχλάδια βερίκοκα κηπευτικά κλπ.
Το µεγαλύτερο µέρος
της παραγωγής εξάγεται στις
Ευρωπαϊκές χώρες και ειδικότερα
στη ∆υτική Γερµανία ενώ αξίζει
να αναφερθεί ότι στην περιοχή
της Νάουσας η καλλιέργεια
της Ροδακινιάς έχει χαρακτηριστεί
ως ΠΟΠ και από τις πιο γνωστές
καλλιέργειες κηπευτικών
είναι οι πιπεριές Αγ.
Γεωργίου, που φηµίζονται για την
ποιότητά τους και καλύπτουν
το 50-60% της ετήσιας ζήτησης της
αγοράς και οι τοµάτες Ριζωµάτων
όπου χάρη στα εξαιρετικά
Οργανοληπτικά χαρακτηριστικά
τους έχουν αποκτήσει ισχυρή
εµπορική δύναµη. Στο θέµα των
οινοποιήσιµων σταφυλιών,
εµφανίζεται πολύ δυναµική
η καλλιέργεια της αµπέλου στις
περιοχές Νάουσας και
Γιαννακοχωρίου, µε κύριο σκοπό
την παραγωγή του οίνου
«Ξινόµαυρο Νάουσας», ο οποίος
είναι χαρακτηρισµένος ως ΟΠΑΠ.
66
Αναφορικά µε την καλλιέργεια
των φυτών µεγάλης καλλιέργειας,
βλέπουµε να συγκεντρώνονται
οι περισσότερες εκτάσεις στην
πεδινή και µειονεκτική
περιοχή του Νοµού όπου
συναντάµε µεγάλες εκτάσεις
Βάµβακος, Ζαχαρότευτλων,
Καπνού και µεγάλες εκτάσεις µε
Καλαµπόκι και Σιτάρι σκληρό.
Αξίζει να αναφερθεί ότι ο νοµός
Ηµαθίας έχει πρωτοστατήσει στην
υιοθέτηση του συστήµατος
ολοκληρωµένης διαχείρισης της
παραγωγικής διαδικασίας
(Συστήµατα AGRO 2.1 & 2.2),
ιδιαίτερα µέσω συλλογικών φορέων
(συνεταιρισµοί – εταιρείες
µεταποίησης) κυρίως για την
καλλιέργεια των βιοµηχανικών
ροδάκινων και ακολούθως σε
επιτραπέζια ροδάκινα και σε
νεκταρίνια. Η ανάγκη εφαρµογής
του συστήµατος προέκυψε από τα
µηνύµατα της αγοράς µεταποιηµένων
ροδάκινων (κοµπόστα) όπου οι
πελάτες ζητούσαν πιστοποίηση
του προϊόντος. Εκτός από
τα ροδάκινα πιστοποιήθηκε
και η καλλιέργεια της µηλιάς µε
φορέα τον Α.Σ. Ροδοχωρίου.
Όσον αφορά την βιολογική γεωργία
οι κύριες καλλιέργειες ø όπου
εφαρµόζεται η µέθοδος
είναι οι δενδρώδεις καλλιέργειες
και κυρίως το ακτινίδιο και το
ροδάκινο και ακολούθως οι ετήσιες
καλλιέργειες και το αµπέλι.
Σηµειώνεται ότι οι εξαγωγές νωπών
προϊόντων βαίνουν αύξουσες,
κυρίως λόγω της διάνοιξης
των αγορών της Βαλκανικής
– κυρίως Αλβανίας- και της
Ανατολικής Ευρώπης – κυρίως
Ρωσία και Πολωνία.
Εξάγονται σηµαντικές ποσότητες
νωπών φρούτων που δεν
παράγονται στο νοµό,
όπως τα πορτοκάλια και τα λεµόνια,
λόγω της υπάρχουσας υποδοµής
επεξεργασίας και τυποποίησης
και του δυναµισµού αρκετών
τοπικών επιχειρήσεων.
Ο νοµός Ηµαθίας έχει σήµερα
το προνόµιο να διαθέτει µια σειρά
ανταγωνιστικών πλεονεκτηµάτων
σε σχέση µε την υπόλοιπη χώρα,
αναφορικά µε τις δυνατότητες
για ανάπτυξη του κλάδου.
Τα ανταγωνιστικά αυτά
πλεονεκτήµατα µπορούν
να συνοψισθούν στα εξής:
• Ύπαρξη σηµαντικών υποδοµών
τόσο σε εγκαταστάσεις
(διαλογητήρια, ψυγεία,
αποθηκευτικοί χώροι, κλπ.) όσο
και σε µηχανολογικό εξοπλισµό.
• Μεγάλη εµπειρία σε ολόκληρη
την διαδικασία παραγωγής τυποποίησης - εµπορίας και
διάθεσης των νωπών φρούτων,
τόσο από τους τοπικούς
παραγωγούς όσο και από τις
συνεταιριστικές οργανώσεις ή τις
ιδιωτικές επιχειρήσεις, που
δραστηριοποιούνται στον χώρο.
• Εγγύτητα στους µεγάλους
οδικούς κόµβους, όπως η Εγνατία
Οδός και η ΠΑΘΕ, καθώς και
µικρή απόσταση από το λιµάνι
και το αεροδρόµιο της
Θεσσαλονίκης.
Fresh
agricultural
products
The prefecture of Imathia is located
in the heart of the valley
of Macedonia and along with
the prefectures of Pella and Pieria
constitutes the centre of the Greek
peach production which supplies
not only the domestic markets
but also the international markets.
At the same time the soil of Imathia
yields apples, cherries (world
renowned are the cherries
of Rodochorio – PDO products),
pears, apricots, garden produce etc.
The larger part of this production
is exported to the European markets,
particularly to Germany,
while we should note that the apricot
production of Naousa has been
designated as PDO. Also, among
the most famous garden produce
items are the green peppers
of Saint George; they are famous
for their quality and, in terms
of quantities, their production
is large enough to meet 50-60%
of the annual market demands.
The same is true for the Risomata
tomatoes, hich are of excellent
quality and taste.
The vineyards of Naousa and
Yannahorio produce grape varieties
that are excellent for wine making,
particularly with regard
to the Xynomavro Naousas label
(Sour Wine of Naousa)
which is of superior quality
(area designated as VQPRD).
Extensive plant cultivations,
e.g. cotton, sugar canes, tobacco,
as well as corn and durum wheat,
concentrate in the flat and
disadvantaged areas of the prefecture.
We should note that the prefecture
of Imathia has been a pioneer
in movements and initiatives
for the adoption of integrated
production management
(AGRO 2.1 & 2.2 systems),
and this by establishing collective
entities (associations – processing
enterprises). These initiatives
are concerned mainly
with the industrial peach production,
table peaches and nectarines.
The need to apply an integrated
system to peach production came
about by listening to the messages
from the preserved peaches market –
actually it was the customers’ demand
for certification. In addition
to peaches, the Development
Association of Rodochorio obtained
certification for the apple production.
The organic cultivation chiefly
applies to arboriculture,
with an emphasis on kiwi and peaches
production, followed by annual
cultures and viticulture.
It is of note that the exports
of fresh produce are increasing,
largely as a result of raising
the barriers in the markets
of the Balkan region (mainly
of Albania) and of the Eastern Europe
(mainly of Russia and Poland).
Given the significant export,
processing and packaging
infrastructure, the area of Imathia
is also an exporter of other,
non-local fresh produce
(e.g. oranges and lemons).
The prefecture of Imathia
is distinguished from other regions
of the country in terms of its
competitive advantages in the sector
of agriculture. These advantages
can be summarized as follows:
• Significant infrastructure
(sorting-out facilities, cool-rooms,
storage spaces, etc) as well
machinery and equipment,
• Extensive experience
in production-processing-marketing
and distribution of fresh produce.
This is true both
for domestic producers,
their associations and firms active
in the particular products.
• Proximity to major road networks,
e.g. the Egnatia Motorway,
the PATHE Motorway, as well
as the advantage of short distance
of the prefecture from the port
and airport of Thessaloniki.
67
Κτηνοτροφία
Γαλακτοκοµικά
Προϊόντα
Αρκετά ανεπτυγµένη
είναι η κτηνοτροφία
στο νοµό Ηµαθίας η οποία
παρουσιάζει τάσεις αύξησης
τα τελευταία χρόνια, καθιστώντας
την Ηµαθία τον σηµαντικότερο
παραγωγό βόειου κρέατος
στην χώρα µας ενώ ιδιαιτερότητα
παρουσιάζει και ο τοµέας
της αιγοπροβατοτροφίας
του Ανατολικού Βερµίου
και των Πιερίων η οποία διατηρεί
όλα εκείνα τα παραδοσιακά
χαρακτηριστικά της ποιµενικής
(εκτατικής) µη µετακινούµενης
αλλά και µετακινούµενης εκτροφής
µέσα σε ένα κλειστό και ουσιαστικά
ανέπαφο οικοσύστηµα.
68
Stock breeding
dairy products
This sector is highly developed
in the prefecture of Imathia,
with an increasing trend during
the last few years.
This explains the excellent position
of Imathia, which is among the top
of beef producing regions
in the country. Of exceptional
interest is the sector of sheep
and goats raising in the Eastern
Vermion and the Pieria range.
This activity still maintains
the features of the traditional
pastoral life (extensive),
either migrating or non-migrating,
within a closed and essentially
unadulterated ecosystem.
Οι κτηνοτροφικές εκµεταλλεύσεις
έχουν ως στόχο τόσο την παραγωγή
κρέατος, όσο και την παραγωγή
γάλακτος που αποτελεί
την πρώτη ύλη για βιοτεχνίες
παραγωγής γαλακτοκοµικών.
Χαρακτηριστικά τονίζεται
ότι τυροκοµικά προϊόντα
του νοµού είναι γνωστά
σε ολόκληρη την Ελλάδα,
όπως ο Μπάτσος (σκληρό τυρί
τοπικό του ∆. Νάουσας)
και το καπνιστό κασέρι Βερµίου.
Αξίζει να αναφερθεί
ότι στο νοµό Ηµαθίας υπάρχουν
χαρακτηρισµένα Π.Ο.Π.
γαλακτοκοµικά προϊόντα
και είναι τα εξής: ΠΟΠ Φέτα,
ΠΟΠ Κασέρι, ΠΟΠ Μυζήθρα
και ΠΟΠ Ανθότυρος.
Τα τυριά που παράγονται
σε µεγαλύτερες ποσότητες
είναι η φέτα και το κασέρι,
ενώ οι ποσότητες των υπόλοιπων
δύο αισθητά περιορισµένες.
Τα τυριά αυτά παράγονται
από τυροκοµεία τα οποία
έχουν πάρει έγκριση
παραγωγής τυριών ΠΟΠ.
The stock breeding units
aim for the production
of both meat and milk,
the latter being the raw material
for the dairy industry.
Specifically, the cheese products
of the prefecture enjoy
a very good name in Greece,
for example the Batsos cheese
(hard type produced
in the municipality
of Naousa) and the smoked
kasseri cheese of Vermio.
It should be mentioned
that the prefecture of Imathia hosts
a number of PDO dairy products:
PDO Feta cheese, PDO Kesseri,
PDO Myzithra and PDO Anthotyros.
The cheese types which are produced
in larger quantities are: the feta,
the kasseri, while other types
are produced in limited quantities.
All types of cheese are produced
by small industries which
are certified PDO cheese producers.
69
Η κονσερβοποιία
στο νοµό Ηµαθίας
Ένα από τα σηµαντικότερα χαρακτηριστικά,
είναι η συγκέντρωση του κλάδου
της κονσερβοποιίας στην Κεντρική Μακεδονία,
µε επίκεντρο το δυτικό τµήµα του κάµπου
της Θεσσαλονίκης (νοµοί Ηµαθίας και Πέλλας).
Με δεδοµένο µάλιστα ότι, ο νοµός Ηµαθίας
αποτελεί ουσιαστικά την «καρδιά» αυτής
της περιοχής, γίνεται εύκολα αντιληπτή
η σηµαντικότητά του για την τοπική οικονοµία.
Η µεταποίηση νωπών φρούτων, για την παραγωγή
προϊόντων µε την µορφή κοµπόστας είναι από τις
πλέον δυναµικές εξαγωγικές δραστηριότητες στην
χώρα µας, καθώς εξάγεται το 90– 93% τις ετήσιας
παραγωγής, µε κυρίαρχο προϊόν το ροδάκινο,
που αντιστοιχεί σχεδόν στο 90%.
Ο κλάδος των µεταποιηµένων φρούτων αποτελεί
έναν από τους σηµαντικότερους κλάδους
για την οικονοµία του νοµού Ηµαθίας λόγω
του σηµαντικού µεγέθους του, του σχεδόν
αποκλειστικά εξαγωγικού προσανατολισµού
του και της παροχής δυνατοτήτων εποχιακής
εργασίας σε σηµαντικό τµήµα του πληθυσµού.
Εδώ και χρόνια λοιπόν, η µεταποίηση
φρούτων (π.χ. κοµπόστες) και λαχανικών
(π.χ. τουρσιά, τοµατοπολτός) αποτελεί µια από
τις κύριες πηγές εισοδήµατος για τον νοµό
Ηµαθίας, εκµεταλλευόµενη τα ανταγωνιστικά
πλεονεκτήµατα της περιοχής.
70
The canning industry
in Imathia
One the most important feature of this
industry is its physical concentration in
Central Macedonia, with the western
section of the Thessaloniki valley acting
as the epicenter (prefectures of
Imathia and Pella) of the particular
activity. Given also that the prefecture
of Imathia is at the center of this
industrial activity, one can easily
understand the importance of the
prefecture to local economy.
The processing of fresh fruit, to make
preserved fruit, is one of the most
dynamic economic activities in our
country. Approximately 90-93% of the
annual fruit production, chiefly peaches,
is preserved, canned and exported.
The sector of preserved fruit is most
important for the economy of the
Imathia prefecture. This is true given
its large size, export orientation and
the number of seasonal jobs it offers
to people in the broader area.
Ανταγωνιστικά πλεονεκτήµατα τα οποία
µπορούν να συνοψισθούν στα εξής σηµεία:
• εγγύτητα στους χώρους
παραγωγής της πρώτης ύλης
• προνοµιακή θέση από πλευράς
δυνατότητας µεταφορών
• ύπαρξη κτιριακών υποδοµών
• ύπαρξη έµπειρου και εξειδικευµένου
εργατικού δυναµικού
• µεγάλη τοπική παραγωγή πρώτων υλών.
Αποτέλεσµα όλων αυτών είναι, να αποτελεί
η Ηµαθία και σήµερα έναν ελκυστικό πιθανό
τόπο εγκατάστασης για επιχειρήσεις
που δραστηριοποιούνται στον χώρο
της µεταποίησης φρούτων και λαχανικών
και να συγκεντρώνει το ενδιαφέρον,
γεγονός που αποδεικνύεται και από τις πρόσφατες
περιπτώσεις των εταιριών ΑΣΠΙΣ
και ΑΡΓΕΙΑΚΗ που δηµιούργησαν παραγωγικές
εγκαταστάσεις στον νοµό.
Κυριότερες χώρες προορισµού των εξαγωγών
αυτών είναι για το ροδάκινο η Αγγλία, η Ιταλία,
η Ιαπωνία, η Γερµανία και ο Καναδάς,
για τον τοµατοπολτό η Λιβύη, το Βέλγιο
και η Αγγλία και για την φρουτοσαλάτα
η Ιαπωνία, η Γερµανία και η Γαλλία.
For many years now,
processed (preserved) fruit
and vegetables (e.g. pickles, tomatoes)
have been the main sources
of income for the prefecture
of Imathia, in the context
of the following
comparative advantages:
• proximity of the prefecture
to locations where raw materials
are found
• advantageous geographical position
in terms of road/transport networks
• suitable building infrastructure/
facilities
• ease of recruiting skilled workers
• large production of raw materials.
All these comparative
advantages render the prefecture
of Imathia an enticing
place for relocation
of business activities, particularly
for enterprises that are active
in fruit/vegetables processing.
For example, the Greek ASPIS
and the ARGEIAKI (a cannery)
established new production units
in our prefecture.
The peaches of Imathia are exported
mainly to England, Italy, Japan,
Germany and Canada.
Tomato paste is exported to Libya,
Belgium and England, while canned
fruit salad is exported to Japan,
Germany and France.
71
Κρασί
Η Οινοπαραγωγή αποτελεί µια
παραδοσιακή δραστηριότητα για το
νοµό Ηµαθίας, οι ρίζες της οποίας
χάνονται στα βάθη των αιώνων.
Πρόκειται για µια από τις πλέον
υποσχόµενες παραγωγικές
δραστηριότητες στο νοµό
που τα τελευταία χρόνια διαθέτει
µεγάλες δυνατότητες ανάπτυξης.
Ιστορικά η έναρξη παραγωγής
κρασιού στην νεότερη ιστορία
του νοµού και κυρίως στην περιοχή
του ∆. Νάουσας, συναντάται στα
τέλη της δεκαετίας του ’60, όταν οι
τοπικοί αµπελουργοί αρχίζουν και
ξαναεγκαθιστούν τους αµπελώνες
που για τα προηγούµενα χρόνια για
διάφορους ενδογενείς λόγους είχαν
σταµατήσει την λειτουργία τους.
Είναι εγκατεστηµένοι σε ηµιορεινή
περιοχή και πιο συγκεκριµένα στις
νοτιοανατολικές πλαγιές του
Βερµίου σε υψόµετρο από 150 έως
350 µέτρα όπου έχει πλέον
δηµιουργηθεί η ζώνη παραγωγής
οίνου Ονοµασίας Προέλευσης
Ανωτέρας Ποιότητας. (Ο.Π.Α.Π.).
Με τον τρόπο αυτό οι καλλιέργειες
προφυλάσσονται από τους ψυχρούς
βόρειους ανέµους και παράλληλα
επωφελούνται από τις
µεσηµεριανές ακτίνες του ήλιου.
Ο νοµός Ηµαθίας και πιο
συγκεκριµένα η ζώνη παραγωγής
οίνου Ονοµασίας Προέλευσης
Ανωτέρας Ποιότητας. (Ο.Π.Α.Π.)
72
Wine
Wine production is a traditional activity
in the prefecture of Imathia. Its roots are lost
in time. Wine making is a very promising activity
with excellent prospects for further development,
according to data pooled from recent years.
Wine production in the prefecture, primarily
in the municipality of Naousa, had been interrupted
in the previous century to start again in the late ’60s,
when the local vine growers decided to resume
the cultivation of their vineyards which
they had abandoned for reasons beyond
their control for a number of years.
These vineyards are found on semi-mountainous areas,
specifically on the SE slopes of the Vermion mountain
range and at an altitude from 150-350 meters,
now a VQPRD zone. Cultivated in those areas, the
vineyards are protected against the chilling northern
winds and benefit from the noon heat of the sun.
The prefecture of Imathia, specifically
έχει σήµερα το προνόµιο
να διαθέτει ένα σοβαρό
ανταγωνιστικό πλεονέκτηµα σε
σχέση µε την υπόλοιπη χώρα,
αναφορικά µε τις δυνατότητες για
ανάπτυξη του κλάδου. Σε αυτό
το ιδιαίτερο µικροκλίµα ευνοείται
η καλλιέργεια µιας µοναδικά
εύγεστης και ίσως της
ευγενέστερης ερυθρής ποικιλίας
στην Ελλάδα, του ξινόµαυρου
σταφυλιού. Από την οινοποίηση
των σταφυλιών του παράγεται
ένα κρασί µε βαθύ κόκκινο χρώµα
και χαρακτηριστικό άρωµα
φρούτων που εξελίσσεται σε ένα
πλούσιο προϊόν κατά τον χρόνο
παλαίωσής του σε δρύινα βαρέλια.
Πρέπει να σηµειωθεί ότι από
το 1971 το ερυθρό, ξυρό κρασί
ΝΑΟΥΣΑ, ένα από τα πιο κλασικά
ερυθρά της χώρας µας, ανήκει
στην κατηγορία των κρασιών
Ονοµασίας Προέλευσης Ανωτέρας
Ποιότητος (Ο.Π.Α.Π.).
Οι αµπελώνες της ζώνης Ο.Π.Α.Π.
Νάουσας ανήκουν στο ∆ΡΟΜΟ
ΤΟΥ ΚΡΑΣΙΟΥ ΤΩΝ
ΜΑΚΕ∆ΟΝΩΝ ΒΑΣΙΛΕΩΝ.
Αξίζει να αναφερθούν οι ∆ρόµοι
του κρασιού της Βορείου Ελλάδος
που αποτελούν ένα πρωτοπόρο
για την Ελλάδα τουριστικό
πρόγραµµα που αναπτύχθηκε
από την κοινή προσπάθεια
των µελών της Ένωσης
Οινοπαραγωγών του Αµπελώνα
της Βορείου Ελλάδος.
Πρόκειται για µια µορφή
εναλλακτικού τουρισµού,
του οινικού τουρισµού
και µια καινοτόµο πρόταση
σε Έλληνες και ξένους επισκέπτες,
ώστε να προσεγγίσουν τις πλούσιες
αµπελουργικές περιοχές
της βοριοελλαδίτικης γής,
να ανακαλύψουν τα ιδιαίτερα
τοπικά χαρακτηριστικά τους,
να γνωρίσουν τον τόπο ζωής
και εργασίας των οινοπαραγωγών
και να συµµετάσχουν σε πλήθος
πολιτισµικών δραστηριοτήτων.
the VQPRD zone, has a significant comparative
advantage – i.e. increased prospects for development –
in comparison to other parts of Greece.
Under these favourable climatic and terrestrial
conditions there is a grape variety which is unique
in terms of taste and suitability for wine making.
This is the sour red grape variety, which produces
excellent wine in deep red colour and fruity taste.
This wine matures in oak barrels to become
an excellent product for consumption.
It should be noted that since 1971 the red,
dry wine labeled NAOUSA, one of the classical
red wines in our country, belongs to the category
Appellation of Origin of Superior Quality (VQPRD).
The vineyards of the VQPRD zone in Naousa are part
of the WINE ROUTE OF THE MACEDONIAN KINGS.
It should be noted that the wine routes in Northern
Greece are a pioneering tourist attraction
which is the initiative of the Union of Wine Producers
of Ampelonas in Northern Greece.
This route represents an alternative form of tourism –
wine tourism – and an interesting proposition to
Greek and foreign visitors. This proposition involves
the marketing of the Imathia wine producing areas
as sites of culture and education in the particular
characteristics of the wine regions, and an invitation
to participate in related cultural activities.
73
Forests
∆άση
Ο Νοµός Ηµαθίας είναι ένας από τους Νοµούς
της Κεντρικής Μακεδονίας που διαθέτει αξιόλογα
δάση στις ορεινές του περιοχές.
Παρουσιάζει υψηλό ποσοστό δασών
και δασικών εκτάσεων έναντι των γεωργικών.
Οι εκτάσεις (σε εκτάρια, Ha) που καταλαµβάνουν
τα δάση και οι µορφές χρήσης
γης των εκτάσεων που χαρακτηρίζονται
ως δάση, είναι οι κάτωθι:
α. ∆άση
47.356,10 Ha
β. Μερικώς δασοσκεπείς
8.920,70 Ha
γ. Λιβάδια, άγονα κλπ.
19.459,80 Ha
δ. Γεωργικές καλλιέργειες 6.789,40 Ha
ΣΥΝΟΛΟ
82.526,00 Ha
74
The prefecture of Imathia
is part of Central Macedonia,
a place with a significant number
of forested areas.
Actually, the forests cover
a wider area than the total
of the cultivated plots.
Information concerning the areas
(in hectares) covered by forests,
cultivated plots and other land uses
in Imathia is provided
in the Table below:
a. Forests
47.356,10 ha
b. Partially forested
8.920,70 ha
c. Barren land
19.459,80 ha
d. Farming plots
6.789,40 ha
TOTAL
82.526,00 ha
Το ποσοστό των δασών και δασικών εκτάσεων
χωροθετούνται νοτιοδυτικά, στους ορεινούς όγκους
του Βερµίου και των Πιερίων.
Η εκµετάλλευση των δασικών εκτάσεων,
γίνεται µε βάση τις διαχειριστικές εκθέσεις,
οι οποίες συντάσσονται, είτε από ιδιώτες
είτε από δηµοσίους υπαλλήλους - δασολόγους
και γίνεται µε αυτεπιστασία από τους ιδιοκτήτες,
µε ενοικιάσεις σε τρίτους ή µε ανάθεση
της εκµετάλλευσης στους δασικούς συνεταιρισµούς.
Το 60% περίπου είναι παραγωγικά δάση
και η κατανοµή των δασών κατά δασοπονικό
είδος είναι η παρακάτω:
α. Μαύρη Πεύκη
6.518,00 Ηa
β. Ελάτη
72,20 Ηa
γ. Τραχεία Πεύκη
58,50 Ηa
δ. ∆ασική Πεύκη
50,80 Ηa
ε. Οξυά
9.263,56 Ηa
στ. ∆ρύς
13.710,10 Ηa
ζ. Καστανιά
1.940,93 Ηa
η. ∆ιάφορα
15.742,01 Ηa
The greater part of forests
and forested areas is located SW
of the mountain ranges
of Vermion and Pieria.
The exploitation of the forested areas
takes place following a management
report which is drawn
either by private of state foresters.
Any development is under a regime
of supervision which varies
in relation to the type
of contract drawn between
the interested parties.
Approximately 60% of the forests
are used for lumbering, involving
the following species of trees:
a. Black Pine
6.518,00 ha
b. Fir
72,20 ha
c. Brutian Pine
58,50 ha
d. Scots Pine
50,80 ha
e. Beech
9.263,56 ha
f. Oak
13.710,10 ha
g. Chestnut
1.940,93 ha
h. Other
15.742,01 ha
75
Mines - Quarries
Μεταλλεία - Ορυχεία
Λατοµεία
Κατά καιρούς, τόσο κατά τους
νεότερους, όσο και
κατά τους αρχαίους χρόνους,
υπήρξαν εκµεταλλεύσεις
διαφόρων µεταλλευµάτων.
Την µεταλλευτική δραστηριότητα
των αρχαίων, µαρτυρούν οι αρχαίες
µεταλλευτικές εργασίες
και οι σκωριαίες εκταµιεύσεις,
οι οποίες απαντώνται βορειοδυτικά
της Βέροιας, στην περιοχή
της κοινότητας Τριλόφου.
Σύµφωνα µε όλες τις ενδείξεις,
οι αρχαίοι εκµεταλλεύονταν
τα χαλκούχα κοιτάσµατα
της περιοχής. Ακόµη,
σύµφωνα µε τη βιβλιογραφία,
η κοιτασµατολογική αναγνώριση
στο νοµό, εµφανίζει 7 είδη
µεταλλευµάτων: µεταλλεύµατα
χρωµίου, νικελίου, λατεριτικών
σιδηρονικελιούχων, σιδήρου,
χαλκού - σιδηροπυρίτου µαγνητοπυρίτου,
αµιάντου και λιγνίτου,
ενώ σήµερα στη περιοχή,
δεν υπάρχουν ενεργά µεταλλεία.
Ο νοµός Ηµαθίας είναι ευνοηµένος
σε βιοµηχανικά ορυκτά
και πετρώµατα καθώς
και σε δοµικές ορυκτές ύλες,
όπως µάρµαρα, ασβεστόλιθοι,
δολοµίτες. Ιδιαίτερα όµως
είναι ευνοηµένος, από πλευράς
µαρµαροφορίας. Το αποδεικνύει
άλλωστε η ύπαρξη αργούντων
και εν ενεργεία λατοµείων λευκού
και πράσινου µαρµάρου.
76
Throughout the history of the place,
people excavated the area in search
of various minerals, rocks and metals.
Evidence of ancient mining and/or quarrying activities
is found NW of Veroia, at Trilophos location.
In view of this evidence, we can safely assume
that the ancient inhabitants had identified
and mined copper deposits in the area.
On the basis of current bibliography,
the deposits profile of the prefecture consists
of chromium, nickel, laterite nickel, copper-iron
disulphide- Pyrrhotite, asbestos and lignite.
Currently, there are no active mines
or quarries in the area.
The prefecture of Imathia is rich in industrial
minerals and ores, as well as in materials
used in construction/building activities,
e.g. marble, limestone, dolomites.
The deposits of marble are especially rich,
while one can easily identify numerous inactive and
active quarries where white
and green marble was or is currently extracted.
Τα λατοµεία µαρµάρων
που λειτουργούν, τροφοδοτούν
όλες τις επιχειρήσεις επεξεργασίας
και κοπής µαρµάρων της περιοχής,
µε άριστης ποιότητας,
κυρίως πράσινου, λευκού, ηµίλευκου
και ροζέ (περιοχή
Ροδοχωρίου) µαρµάρου,
καθώς και επιχειρήσεις άλλων
περιοχών της χώρας, εξάγοντας
παράλληλα σηµαντικές ποσότητες.
Τα πράσινα µάρµαρα
που συναντώνται, είναι τα µόνα
που κυκλοφορούν και υπάρχουν
στην Ελλάδα, µε εξαίρεση
αυτά της Τήνου.
Ανταγωνίζονται τα πράσινα
µάρµαρα της Ιταλίας
και της Ινδίας, χωρίς όµως
ο ανταγωνισµός να είναι ισχυρός.
Αδρανή υλικά (χαλίκια, άµµος)
υπάρχουν σε διάφορες περιοχές
και σε µεγάλες ποσότητες
στην κοίτη του Αλιάκµονα.
Η παραγωγή των λατοµείων
των αδρανών υλικών είναι επαρκής
για τις ανάγκες του νοµού
και µάλιστα τροφοδοτούν όλες
τις µονάδες παραγωγής έτοιµου
σκυροδέµατος, ενώ συναντά κανείς
πουρόπετρες και σιδηρόπετρες
γύρω από την περιοχή
της Βέροιας και της Νάουσας.
Επίσης, υπάρχουν ικανοποιητικές
ποσότητες αργιλοχωµάτων (TERRA
ROSSA) που χρησιµοποιούνται
στην παραγωγή οικοδοµικών
υλικών (λατοµείο Κουµαριάς).
The marble quarries that are active today
supply with white, green, grey
and pink marble (the latter type is resourced
from the Rodochori area) the local firms
which process this rock, as well as more firms
around the country.
Exports of marble from the same area
are quite significant.
The Green type of marble extracted in this area
is unique, with the exception
of the Tenos marble, and easily competes
with the green marbles of Italy and India.
Aggregate materials (gravel, sand)
are found in a number of locations
and in larger quantities on the bed
of the Aliakmonas River.
Also, the quantities of aggregates quarried
are enough to meet the needs of concrete
producers in the prefecture.
In and around Veroia and Naousa
one can also find porous and ferrous stones.
Furthermore, there are satisfactory quantities
of soil (TERRA ROSSA) which is used
in the manufacture of construction materials
(Koumaria quarry).
77
Νοµός
Κέρκυρας
Η Κέρκυρα στο πέρασµα των
αιώνων, όντας από την Αρχαιότητα
στο κέντρο των θαλάσσιων δρόµων,
σταυροδρόµι µεταξύ Ανατολής
και ∆ύσης, αποτέλεσε σηµείο
συνάντησης των Λαών
και των Πολιτισµών.
Είχε πάντα το πλεονέκτηµα,
να αποτελεί µεγάλο «χωνευτήρι»
των Πολιτισµών. Να φιλτράρει
όλα αυτά τα διαφορετικά στοιχεία
να τα προσαρµόζει και να
δηµιουργεί τη δική της Ταυτότητα,
τη δική της Παράδοση, τη δική της
Κουλτούρα, το δικό της Πολιτισµό.
Η γεωγραφική θέση της Κέρκυρας,
το ιδιαίτερο κλίµα της και
78
η θάλασσα που την περιβάλει,
το ανάγλυφο και το εύφορο έδαφός
της, έχουν διαµορφώσει ένα φυσικό
περιβάλλον ιδιαίτερης οµορφιάς,
µε πλούσια χλωρίδα, όµορφες
εναλλαγές µεταξύ βουνού
και πεδιάδας και µια αρµονική
κλιµάκωση όλων των χρωµάτων
και όλων των τόνων του πράσινου.
Μέσα σε αυτό το τόσο ευνοϊκό
περιβάλλον παράγονται προϊόντα
στον πρωτογενή τοµέα (γεωργίακτηνοτροφία) που µε
παραδοσιακούς τρόπους
επεξεργασίας µετατρέπονται
σε χαρακτηριστικά προϊόντα
της Κέρκυρας.
Στον γεωργικό τοµέα υπάρχει πέρα
από την παραγωγή ελαιολάδου,
εξαιρετικό µέλι, πολύ καλό
κρασί και το κουµκουάτ.
Παραδοσιακά µεταποιηµένα
προϊόντα συνδεδεµένα
µε την ιστορία του τόπου είναι
η συκοµαΐδα και η τσιτσιµπύρα.
Φηµισµένα κτηνοτροφικά προϊόντα
της Κέρκυρας είναι το βούτυρο
Κέρκυρας, το νούµπουλο (είδος
αλλαντικού) και το σαλάµι.
Σήµερα που η κτηνοτροφία έχει
συρρικνωθεί, τα προϊόντα αυτά
παράγονται σε πολύ µικρές οσότητες.
Επίσης αναπτύχθηκαν διάφορες
µορφές παραδοσιακής τέχνης.
Η ξυλογλυπτική, η τέχνη του
σιδηρουργού, του «φαναρτζή»,
του βαρελοποιού, του βυρσοδέψη
και η τέχνη του αργυροχρυσοχόου.
Ακόµη η κατεργασία
του µπρούντζου και του χαλκού,
η παραγωγή κεντηµάτων
και υφαντών και βέβαια
η αγγειοπλαστική.
Για να µην ξεχάσουµε επίσης
την τέχνη του Ναυπηγού
που ανθεί ακόµη και παράγει γερά
και όµορφα πλεούµενα.
Η φύση, το κλίµα, η αρχιτεκτονική
του τοπίου, το οικιστικό
περιβάλλον, ο πολιτισµός και
η παράδοση, οι παραδοσιακές
τέχνες και τεχνικές,
τα παραδοσιακά προϊόντα,
η µαγειρική και η ζαχαροπλαστική
συνδυαζόµενα µε τη φιλόξενη
και ήπια φύση των Κερκυραίων,
όλα αυτά µαζί αποτελούν το Τοπικό
Προϊόν, Άϋλο και Υλικό.
Prefecture
of Corfu
Through the lapse of centuries,
Corfu, being since antiquity
at the center of sea ways,
a crossing between East and West,
constituted the meeting point
of People and Cultures.
It has always had the advantage
to be a great «crucible»
of Civilizations. It had the advantage
to filter all these different elements
and adjust them in order
to create its own Identity,
its own Tradi-tion, its own Culture,
and its own Civilization.
The geographical location of Corfu,
its particular climate and the sea
surrounding it, its terrain and fertile
soil, have formulated a natural
environment of particular beauty
with rich flora, attractive changes
between mountain and valleys
and an harmonic escalation
of all colors and shades of green.
Within such a favorable surroundings
there is primary sector (agriculture –
live stock breeding) production
of goods which through traditional
processing means are converted
to characteristic Corfu products.
In the agricultural sector, apart from
the production of olive oil, there is
also production of exceptional honey,
very good wine and Kumquat.
Traditional processed goods related
to the history of the region
are syko-maida and ginger beer.
The famous stock-breeding products
of Corfu are the Corfu Butter,
the noumpoulo (type of sausage)
and salami. Nowadays that live-stock
breeding has diminished, these goods
are produced in very small quantities.
Moreover there has been
development of various forms
of traditional art. Woodcarving,
the art of blacksmith, the “tinsmith”,
the cooper, the tanner
and the art of silver-goldsmith.
Moreover, the processing of bronze
and copper, the production
of embroidery and hand-woven
textiles and, of course, pottery.
One should not forget to mention
the art of Shipbuilding which still
flourishes and produces
strong and beautiful vessels.
The nature, climate, the landscape
architecture, the residential
surroundings, the culture, tradition,
traditional arts and techniques,
the traditional products, cooking
and confectionary combined with
the hospitable and mild temper
of the residents of Corfu
constitute the entire Local Product
both Intangible and Tangible.
79
Domestic Corfu Products
Olives – Oil
Grace to olive trees
That provide the oil
And give light to my love
So that is able to write during the night
I’ll collect olives and small olives
To make holly oil
To provide light to my love
So that is able to walk during the night
Τοπικά προϊόντα Κέρκυρας
Ελιές – Λάδι
Καλλιόρα να’χουν οι ελιές
Που κάνουνε το λάδι
Να φέγγουνε τσ’ αγάπης µου
Να γράφει και το βράδυ
Θα µάσω ελιές και λιανολιές
Να κάµω τα άγιο λάδι
Να φέγγω της αγάπης µου
Να περπατεί το βράδυ
Η ελιά το ιερό δέντρο της θεάς Αθηνάς
για χιλιάδες χρόνια αποτελεί την κύρια τροφή
των Ελλήνων. Ο ευεργετικός ρόλος
του ελαιολάδου στην υγεία είναι τεράστιος.
Ο Όµηρος χαρακτηρίζει το ελαιόλαδο ως «ατόφιο
υγρό χρυσάφι». Αναφέρει δε στην Οδύσσεια
τον 8ο π.Χ. αιώνα ότι η ελιά καλλιεργήθηκε
στην Κέρκυρα από τον βασιλιά Αλκίνοο.
Η επιδότηση της φύτευσης ελαιόδενδρων
την περίοδο της Ενετοκρατίας, έδωσε το κίνητρο
στους κατοίκους των νησιών να διαµορφώσουν
αλλεπάλληλα επίπεδα στις κεκλιµένες πλαγιές
των λόφων και των βουνών,
µε κατασκευή πέτρινων τοιχίων αντιστήριξης
(λιθιές- ξερολιθιές- γρέµπες).
Αυτοί οι πέτρινοι τοίχοι είναι το χαρακτηριστικό
της υπαίθρου, ιδιαίτερα στα ορεινά.
80
The olive tree, the holly tree
of goddess Athena for thousands
of years, constitutes the main food
for the Greek people.
The beneficial role of olive oil
to our health is enormous.
Homer characterizes the olive oil
as «pure liquid gold». Moreover,
in Odyssey in the 8th century b.C.
he further states that the olive tree
was cultivated on the island
of Corfu by king Alkinoos.
The funding of the cultivation
of olive trees during the Venetian
Occupancy provided the residents
of the islands with the motives
to formulate consecutive levels
on the slopes of hills and mountains
through the construction of rock
support walls (rock-walls, dry-walls).
These rock walls are
Παράλληλα, η πυκνή φύτευση των ελαιοδένδρων
έχει δηµιουργήσει ένα απέραντο ελαιοδάσος
µε 4.000.000 πανύψηλα υπεραιωνόβια δένδρα,
το σταχτοπράσινο χρώµα των οποίων διακόπτεται
και συνδυάζεται αρµονικότατα µε το σκούρο
πράσινο των κυπαρισσιών και όλους τους άλλους
τόνους του πράσινου από την οργιώδη βλάστηση
που οι ιδιαίτερες κλιµατολογικές
συνθήκες έχουν χαρίσει στην Κέρκυρα.
Η επικρατούσα ποικιλία στην Κέρκυρα είναι
η Λιανολιά (olea Europa Var. Cramiomorpha),
ελαιοποιήσιµη και µικρόκαρπη, είναι δέντρο
µεγάλης ανάπτυξης, ισχυρό, µε κορµό στρεπτό
και διάτρητο στη βάση (στα γέρικα δένδρα).
Ο καρπός είναι µικρός ή µέτρια κωνικός,
µε µεγάλο πυρήνα, µαύρος
ή µαύρος-µοβ όταν είναι ώριµος.
Αποτελεί το 90% των ελαιόδενδρων
της Κέρκυρας. Το παραγόµενο λάδι είναι
λεπτόρρευστο, εύοσµο, εύγεuστo και εξαιρετικής
ποιότητας, όταν λαµβάνεται δια συλλογής
και από υγιείς καρπούς.
Το ελαιόλαδο προερχόµενο από τη λιανολιά είναι
διαφορετικό από αυτό των άλλων ποικιλιών,
το χρώµα του είναι χρυσοπράσινο
έχει µεγαλύτερη ρευστότητα από τις άλλες
ποικιλίες ελαιόλαδου, έχει ήπια και ευχάριστη
γεύση και µοναδικό άρωµα.
… το ελαιόλαδο της Κέρκυρας και των Παξών
είναι το καλύτερο ελαιόλαδο της Ελλάδας…,
(Μπουνιάς 1954).
the characteristic of the country,
particularly of the mountainous areas.
At the same time, the dense
cultivation of olive trees has created
a vast olive grove of 4.000.000
very tall, centuries-years old trees,
the gray-green color of which
is interrupted and harmonically
combined with the dark green color
of cypresses and the other shades
of green from the wild vegetation that
Corfu was gifted with by
the exceptional climatic conditions.
The prevailing variety of Corfu
is Lianolia (olea Europa Var.
Cramiomorpha), which produces
oil and has a small fruit; it is a large,
strong tree with twisting trunk that
presents width openings at its bottom
(for the old trees). The fruit is small
or medium conical with large kernel,
its color is black or black-purple
when the fruit is mature.
It constitutes 90% of the olive trees
of Corfu. The oil produced is thin,
aromatic, tasty and of premium
quality when received through
collection and from healthy fruits.
The olive oil that comes from lianolia
is different from the one of other
varieties; its color is golden-green,
it has more fluidity than other olive
oil varieties, its taste is smooth
and pleasant while its scent is unique.
… Corfu and Paxi olive oil
is the best olive oil of Greece…,
(Mpounias 1954).
81
Κρασί
Ιστορικές αναφορές φέρουν
την Κέρκυρα ως «οινοφόρα χώρα
πρώτης τάξεως» κατά την
αρχαιότητα και µέχρι την
κατάκτησή της από τους Ενετούς
«ο οίνος ήταν το σπουδαιότερο
εξαγωγικό προϊόν της νήσου»
και κατά την συνθήκη του 1386 –
παράδοση της Κέρκυρας στους
Ενετούς - αναφέρεται ότι
«ο οίνος είναι το πολυτιµότερο
προϊόν» της Κέρκυρας
(Παρτς σελ. 260-261).
Είναι γενικά γνωστός ο αρνητικός
ρόλος των Ενετών στην διατήρηση
των αµπελώνων στην Κέρκυρα
µε τις διατάξεις που εξέδωσε
και τα οικονοµικά κίνητρα
που έδωσε – για την φύτευση 100
ελαιοδέντρων αµοιβή 42 τσεκινία.
Αυτό είχε ως αποτέλεσµα µέσα
σε δύο δεκαετίες να καταστραφεί
ο Κερκυραϊκός αµπελώνας και να
δώσει τη θέση του στον κερκυραϊκό
ελαιώνα. (Παρτς σελ. 260-265).
Παρόλη την σηµαντική µείωση
της αµπελοκαλλιέργειας κατά
την ενετική κατοχή, η Κέρκυρα
διατήρησε την παραγωγή οίνου
και ακολούθως την επέκτεινε
λόγω της καταστροφής των
αµπέλων από την φυλλοξήρα
στη ∆υτική Ευρώπη.
Η επικρατέστερη ποικιλία (85%)
ήταν το σκοπελίτικο, που
παρήγαγε οίνο µε βαθύ κόκκινο
χρώµα, το οποίο αγόραζαν
στη ∆υτική Ευρώπη για αναµείξεις.
Η άλλη ποικιλία ήταν ο
κακοτρύγης (15%), που παρήγαγε
οίνο λευκό καλής ποιότητας.
Περί το 1900 άρχισε η ραγδαία
επέκταση της καλλιέργειας του
κακοτρύγη λόγω της µη ζήτησης
των βαθύχρωµων οίνων
(Παπαβλασόπουλος σελ.106-107).
Ο Lambert-Gocs µετά από µια
επίµονη διερεύνηση των τοπικών
ποικιλιών αµπελιών στην Κέρκυρα
γράφει: «Κανένα σχεδόν ελληνικό
νησί δεν έχει σήµερα να δείξει
από χωριό σε χωριό τόσους
82
Wine
The historical reports state Corfu
as “a first class wine producing country”
during antiquity and up its occupation
by the Venetians; “the wine was the most important
exported product of the island” and during
the convention of 1386 – submission of Corfu
to the Venetians – it is stated that “the wine is the most
precious product” of Corfu (Parch pages 260-261).
It is generally known that the Venetians held
a negative role in the preservation of vineyards
on Corfu through the issuance of provisions
and the financial motives provided – for the
cultivation of 100 olive trees a fee of 42 chekinia.
Within two decades, this resulted to the destruction
of the Corfu vineyards and their replacement
by the Corfu olive groves. (Parch pages 260-265).
Despite the significant reduction of vine cultivations
during the Venetian occupation, Corfu retained
the production of wine and further expanded it due
to the destruction of the West Europe vineyards
by vine louse. The prevailing variety (85%) was
the Skopelos vine which produced a dark red wine,
διαφορετικούς τύπους κρασιών
όσους η Κέρκυρα… Η ποικιλία
των κρασιών της Κέρκυρας µπορεί
να αποδοθεί στο γεγονός ότι έχει
δύο ξεχωριστές περιοχές,
ευδιάκριτες αµέσως µόλις
φανερωθεί το νησί από
το κατάστρωµα του πορθµείου…
Το µακρύ, στενό, χαµηλό και
λοφώδες νότιο τµήµα φτάνει
τα 100 µέτρα πάνω από την
επιφάνεια της θάλασσας,
ενώ η βραχεία υπερυψωµένη
στα περισσότερα σηµεία βόρεια
πλευρά έχει κατά µέσον όρο
υψόµετρο 300-400 µέτρα,
αλλά και κορυφές που φτάνουν
τα 900 µέτρα.».
Επιπλέον αναφέρει ότι το χώµα
διαφοροποιείται από περιοχή
σε περιοχή – βαθύ και
χονδρόκοκκο στα νότια, ρηχό
και λεπτόκοκκο στα βόρια
και ότι οι λευκές ποικιλίες κατά
συντριπτική πλειονότητα
βρίσκονται στα νότια ενώ
οι ερυθρές και η µαύρες στα βόρεια.
Σήµερα, µελέτες και καταγραφές
των οινοποιήσιµων τοπικών
ποικιλιών του κερκυραϊκού
αµπελώνα αναδεικνύουν
ότι υπάρχει στην Κέρκυρα πλήθος
τοπικών ποικιλιών
που καλλιεργούνται διάσπαρτα
στις διάφορες περιοχές µε σχετικά
µικρό αριθµό φυτών και πολλές
ποικιλίες απειλούνται
µε εξαφάνιση (Σπινθηροπούλου,
Lambert-Gocs, ΕΠΑΝ).
Συνολικά, από τους µελετητές,
έχουν εντοπισθεί περίπου
30 γηγενείς ποικιλίες
της Κέρκυρας που η αξιοποίηση
τους µπορεί να διαµορφώσει
συνθήκες ανάπτυξης
του άµπελο-οινικου τοµέα.
purchased by the Western Europe for mixes.
The other variety was “kakotrygis”(15%), which
produced good quality white wine. Around 1900,
commenced the rapid expansion of “kakotrygis”
cultivation due to the non existent demand
for dark-colored wines (Papavlasopoulos, pg.106-107).
Lambert-Gocs following persistent investigation
of the local vine varieties of Corfu reported
the following: “Almost none of the Greek islands
can currently demonstrate from one village to the
other so many different types of wine as Corfu…
The variety of Corfu wines can be attributed
to the fact that it has two different regions,
clearly distinguished as soon as one sees the island
from a deck, at the docks… The long, narrow,
low and hilly south part, reaches 100 meters
above sea level, while the brief, mainly elevated
northern side has an average altitude of 300-400
meters, as well as peaks reaching 900 meters”.
Moreover, he states that the color varies from
one region to the other – dark and thick-grainy
to the south, shallow and thin-grainy to the north,
while he further states that the white varieties,
in their vast majority are found in the south
while the red and black ones to the north.
Currently, the studies and recordings of the wine
producing local varieties of Corfu vineyards
demonstrate that Corfu has numerous local varieties
the cultivation of which is scattered in various regions
with a relatively small number of plants,
while many varieties are threatened with extinction
(Spinthiropoulou, Lambert-Gocs, EPAN).
In total, the researchers have located approximately
30 native Corfu varieties the exploitation
of which may formulate the conditions
for the development of the vine-wine sector.
83
Kumquat
Κουµκουάτ
Fortunella Margarita είναι το επιστηµονικό όνοµα
του κουµκουάτ, είδος εσπεριδοειδών της Άπω
Aνατολής που το έφερε στην Eυρώπη το 1846
ο Pόµπερτ Φορτίν. Το ύψος του δεν ξεπερνά τα 22,5 µέτρα και προέρχεται από τη Νότια Κίνα.
Στην Kέρκυρα το έφερε ο Mέρλιν
µαζί µε τα γνωστά οµφαλοφόρα πορτοκάλια.
Ο καρπός του µοιάζει µε µικρό πορτοκάλι.
Καλλιεργείται στην Βόρεια Κέρκυρα από τις αρχές
του προηγούµενου αιώνα και εναρµονίστηκε
τέλεια στις συνθήκες του νησιού.
Το κουµκουάτ καλλιεργείται στον κάµπο
των Νυµφών, στην περιοχή Πλάτωνας του ∆ήµου
Θιναλίων εκεί όπου το έφορο έδαφος, τα πλούσια
νερά και το ήπιο κλίµα, ειδικά το χειµώνασυνιστούν ένα ιδανικό περιβάλλον για την σωστή
ανάπτυξη τον καρπού.
Έχει χαρακτηρισθεί ως προϊόν Προστατευόµενης
Γεωγραφικής ΄Ενδειξης (ΠΓΕ).
Το κουµκουάτ έχει αρωµατικές, φαρµακευτικές
και θρεπτικές ιδιότητες και είναι πλούσιο
σε βιταµίνες και ιχνοστοιχεία. Περιέχει ουσίες µε
έντονη αντιοξειδωτική και αντιυπερτασική δράση.
84
Fortunella Margarita is the scientific
name of kumquat, a type of citrus
fruit from Far East brought
to Europe in 1846 by Robert Fortin.
The height of the plant does not
exceed 2-2,5 meters and comes
from Southern China.
In Corfu it was brought by Merlin
along with the known navel oranges.
The fruit resembles a small orange.
It is cultivated on the northern Corfu
since the beginning of the previous
century and it has adapted perfectly
to the conditions of the island.
The kumquat is cultivated
at the valley of Nymphes, at the
region of Platonas of the Municipality
of Thinalia, where the fertile soil,
plentiful water supply and mild
Ο καρπός του τρώγετε µε το φλοιό.
Αυτή είναι και η ιδιαιτερότητα
που έχει έναντι των άλλων εσπεριδοειδών.
Τα 100 mg νωπά Κουµ κουάτ περιέχουν:
Θερµίδες 274, Πρωτεΐνες 3,8 gr,
Βιταµίνη C 2,530 üí., Ασκορβικό Νάτριο 151 mg,
Λίπος 0,4 mg, Υδατάνθρακες 72,1 mg,
Φώσφορο 97 mg., Ασβέστιο 266 mg,
Κάλιο 995 mg, Σίδηρο 1,7 mg,
Θειαµίνη 0,35 mg, Νάτριο 30 mg,
Ριβοφλάβίνη 0,40 mg.
Το κουµκουάτ έχει πολλές χρήσεις,
χρησιµοποιείται φρέσκο ή επεξεργασµένο
στη µαγειρική, ζαχαροπλαστική, ποτοποιία καθώς
και το αιθέριο έλαιο του καρπού στη
φαρµακευτική και τη βιοµηχανία καλλυντικών.
Το κουµκουάτ διατίθεται φρέσκο
και επεξεργασµένο ως γλυκό του κουταλιού,
µαρµελάδα, φρουί γλασέ και λικέρ.
climate, particularly during the winter,
constitute the ideal environment
for the correct development
of the fruit. It has been characterized
as a product with Protected
Geographical Origin indication (PGO).
Kumquat has aromatic, medicinal
and nutritional abilities and is rich
in vitamins and micronutrients.
It contains elements with intense
antioxidant and anty-hypertension
action. The fruit is edible with the
peel. This is the particularity
of the fruit compared
to the other citrus fruits.
100 mg of raw Kumquat contains:
Calories 274, Proteins 3,8 gr,
Vitamin C 2,530 mg,
Ascorbic Sodium 151 mg, Fat 0,4 mg,
Carbohydrates 72,1 mg,
Phos-phorous 97 mg,
Calcium 266 mg, Potassium 995 mg,
Ferrum 1,7 mg, Thiamine 0,35 mg,
Sodium 30 mg, Riboflavin 0,40 mg.
Kumquat has many applications,
it is used fresh or processed
in cooking, confectionary,
liquor distillery, while the ethereal
oils of the fruit is used
in medicine and cosmetics industry.
Kumquat is available both fresh
and processed as home made sweet,
marmalade, fruit-glace and liqueur.
85
Μέλι
Μέλι παράγεται σε όλες τις περιοχές της Κέρκυρας
δεδοµένου ότι η βλάστηση και η ανθοφορία
είναι έντονη όλες τις εποχές του χρόνου.
Ιδιαιτερότητες έχει το µέλι που παράγεται
στη περιοχή του ορεινού όγκου του Παντοκράτορα
και των Οθωνών (φασκόµηλο και θυµάρι).
Βασικό χαρακτηριστικό του κερκυραϊκού µελιού
είναι η ποικιλία των συστατικών µε τα οποία
τρέφονται οι µέλισσες στην Κέρκυρα.
Honey
The honey is produced in all Corfu
regions given that the vegetation
and flowering is intense throughout
the year. The honey produced
in the region of the mountainous
area of Pantokratoras
and Othoni presents with
particularities (sage and thyme).
A basic characteristic of Corfu honey
is the variety of the constituents
that the bees of Corfu feed on.
Noumpoulo
Νούµπουλο
Το νούµπουλο παρασκευάζεται από χοιρινό φιλέτο
ή από το ρόστο – το κρέας που µένει αφαιρώντας
τα κόκαλα από τις µπριζόλες ολόκληρο.
Η αναλογία κρέατος /λίπους
είναι συνήθως 4/5 κρέας και 1/5 λίπος.
Πρόσθετα χρησιµοποιούντα για την παρασκευή του:
έντερα χοιρινού, κόκκινο κρασί,
αλάτι χοντρό, πιπέρι µαύρο και σπετσιέρικο
(µείγµα µπαχαρικών – κανέλα, γαρύφαλλο,
µοσχοκάρυδο, µπαχάρι και κύµινο).
Το νούµπουλο, σήµερα παράγεται σε σχετικά µεγάλες
ποσότητες από οργανωµένες µονάδες αλλαντοποιίας.
Επίσης µερικά κρεοπωλεία παρασκευάζουν
και νούµπουλο στα µικρά εργαστήριά τους.
Επίσης από χοιρινό κρέας φτιάχνονται
και άλλα αλλαντικά όπως λουκάνικα, σαλάµια
καθώς και καπνιστές παντσέτες:
86
The noumpoulo is produced
by pork filet or by the roast
– the meat that remains following
the removal of the bones from stakes.
The ration of meat/fat
is approximately 4/5 meat and 1/5 fat.
Its production requires also:
pork intestines, red wine, large-grain
salt, black pepper and spetsieriko
(a mix of spices – cinnamon, clove,
nutmeg, pimento and cumin).
The noumpoulo is currently produced
in relatively large quantities
by organized sausage production
units. Moreover, some butcher-shops
produce noumpoulo in their small
workshops. Pork meat is also used
for the production of other sausage
products such as sausages, salami,
as well as smoked pork chops.
Συκοµαΐδα
Για τις «συκοµαΐδες» ή αλλιώς
«συκόπιτες»
ή «συκόψωµα» χρησιµοποιούνταν
σύκα µικρά και άσπρα από
συγκεκριµένη τοπική ποικιλία
τα «στριψίδια». Περιέχει σύκα,
µούστο, µάραθο, µαραθόσπορο,
ούζο, πιπέρι, φλούδα πορτοκαλιού,
σταφίδες, αµύγδαλα και καρύδια.
Η συκοµαίδα είναι γνωστή από την
αρχαία Ελλάδα και διατρέχει στους
αιώνες χάρη στην ιδιαίτερη γεύση
της. Στη Κέρκυρα έχει διατηρηθεί
και είναι ιδιαίτερα πικάντικη…
αποτελεί θαυµάσιο µεζέ για ούζο ή
τσίπουρο.
Sykomaida
For “sykomaides” or else “fig-pies”
or “fig bread” people used small
and white figs from a particular
variety called “stripsidia”.
It contains figs, must, fennel,
fennel seed, ouzo, pepper, orange peel,
raisins, almonds, and nuts.
Sykomaida is known since ancient
Greece and survived through
centuries grace to its particular taste.
It is preserved in Corfu
and its particularly spicy…
its an excellent snack for ouzo
or tsipouro.
87
Τσιτσιµπύρα
(Ginger-beer )
Το σήµα κατατεθέν
των Επτανήσιων από την εποχή
των Εγγλέζων, σήµερα
φτιάχνεται µόνο στη Κέρκυρα.
Περιέχει χυµό και ψίχα λεµονιού,
τριµµένο τζίντζερ,
άσπρες σταφίδες, νερό και ζάχαρη.
Είναι αναψυκτικό αφρώδες.
Βασικό συστατικό της είναι τ
ο τζίντζερ (πεπερόριζα),
που έχει πολλά θεραπευτικά
χαρακτηριστικά (αντισηπτικό,
αντιεµετικό, διεγείρει
την κυκλοφορία του αίµατος,
βοηθάει στις παθήσεις
του αναπνευστικού όπως βήχας
και κρυολογήµατα, κλπ.)
Παράγεται στην Κέρκυρα
από το 1860 µε την ίδια
συνταγή µέχρι σήµερα.
88
Ginger-beer
An original of the Ionians’ since the time
of the English occupation,
currently it is produced only in Corfu.
It contains the juice and flesh of lemons,
trimmed ginger, white raisins, water and suggar.
It’s a sparkling refreshment.
Its basic component is ginger (ginger root),
which has many therapeutic characteristics
(antiseptic, antivomic, excites blood circulation,
helps respiratory diseases
such as cough and colds, etc.)
It is produced in Corfu since 1860
using the same recipe till nowadays.
Κερκυραϊκή Κασέλα
Η ιστορία της κερκυραϊκής κασέλας ανάγεται
από την Οµηρική εποχή και πιθανότατα ελάχιστα
έχει αλλάξει τουλάχιστον στην απλή χωριάτικη
µορφή της. Είναι το έπιπλο του γάµου.
Πηγαίνει στο νέο σπιτικό γεµάτη προικιά.
Στα κερκυραϊκά χωριά αποτελεί έως τα τέλη
του 19ου αιώνα το µοναδικό έπιπλο του σπιτιού.
Υπάρχει σε κάθε σπίτι και φυλάει τα λινά
του σπιτιού και τα λιγοστά ρούχα των µελών
της οικογένειας. Στο µπροστινό µέρος
της είναι διακοσµηµένη µε εσώγλυφα σχέδια
που εµπνέονται από την οµορφιά
της κερκυραϊκής φύσης όπως κυπαρίσσια,
δέντρα, πουλιά, λουλούδια,
χρωµατισµένα µε έντονα χρώµατα.
Μια αχτίδα φωτός στο γκρίζο σκοτεινό
και µουντό σπίτι εκείνων των δύσκολων χρόνων.
Σήµερα κατασκευάζονται από τοπικές
επιχειρήσεις κερκυραϊκές κασέλες, φτιαγµένες
ακριβώς όπως παλιά και είναι ένα στολίδι
για κάθε σπίτι που θα χαρούν πολλές γενιές.
Kasela of Corfu
The story of Kasela of Corfu
runs back to the era of Homer
and probably it has not change very
much, at least in its simple country
form. It is a piece
of furniture for marriages.
It goes to the new home filled
with dowry items.
Till the end of the 19th century,
for the villages of Corfu
it constituted the sole furniture
of the house. It exists in all houses
and keeps the linen of the house and
the few garments
of the members of the family.
On its front part it is decorated
by carved motifs inspired
by the beauty of the country
of Corfu, such as cypresses,
trees, birds, flowers,
painted with vivid colors.
A ray of light in the gray dark
and gloomy houses of that hard era.
Currently local businesses
produce Corfu kasela,
made the “old-way”
and they are deemed
as a jewel to be cherished in each
house for many generations.
89
España
Spain
Omezyma. Organización
para el Desarrollo del Mezquín, Matarraña
y Bajo Aragón
El territorio de Omezyma constituye una unidad geográfica con
identidad social, económica y cultural propia. Los 38 municipios incluidos en la iniciativa Leader-Plus
pertenecen a las comarcas del Bajo
Aragón y el Matarraña/Matarranya,
situadas en el extremo Nororiental
de la provincia de Teruel, actuando
como frontera administrativa entre
esta provincia y las de Zaragoza,Tarragona y Castellón. Esta situación
geográfica constituye una de las
principales potencialidades del territorio, al encontrarse el territorio
Omezyma en contacto con dos de
los principales ejes de desarrollo del
Sur de Europa: el corredor Cantábrico Mediterráneo a través del Valle
del Ebro y el Levante español. Así, la
comarca se encuentra en el área de
influencia natural de ciudades tan
importantes en el contexto peninsular como Santander, Bilbao, Pamplona, Zaragoza, Barcelona,
Castellón o Valencia.
En lo funcional el ámbito Omezyma
constituye un espacio complementario a los grandes polos urbanos antes
citados, un espacio que, como ocurre
en la mayor parte de la España interior, debe considerarse como un territorio eminentemente rural, tanto
en lo referente a sus características
paisajísticas como demográficas,
económicas y socioculturales.
Su medio natural, todavía bien conservado, presenta condiciones bioclimáticas muy heterogéneas que se traducen
en una gran variedad de unidades paisajísticas. De Norte a Sur cabe destacar
los ámbitos esteparios de la Depresión
del Ebro; amplias extensiones de tierra
cultivada donde el olivar, el almendro
y los cereales de invierno se entremezclan con carrascas, romeros y coscojas;
en las zonas más elevadas, a casi 1.400
metros, importantes superficies boscosas compuestas principalmente por
pino carrasco.Además, el territorio
está recorrido por diversos afluentes
del Ebro, destacando los ríos Guadalope y Matarraña, espacios fluviales de
importantísimo valor ecológico y paisajístico.
Valderrobres
92
Omezyma. Organization
for the Development of Mezquín, Matarraña
and Bajo Aragón
info
C
O
R
M
E
A
G
R
I
This county is on the natural
influence of important Spanish cities,
such as Santander, Bilbao, Pamplona,
Zaragoza, Barcelona, Castellón or
Valencia.
Regarding the functional aspect the
Omezyma’s territorial field is an area
complementing the big urban poles
above mentioned. It is an area which
should be considered a rural area not
only because of its landscape but also
because of its demographic, economic
and socio-cultural characteristics.
Its natural environment, which is still
well preserved, has very
heterogeneous bioclimatic conditions,
which produce a wide variety of
different landscapes. From the north
to the South some of the landscapes
deserve special mention: steppes on
the Ebro basin, big areas of surfaces
where the olive tree, almond tree and
winter cereals coexist with holm
oaks, rosmaries and kermes oaks.
On the highest areas, at around 1,400
meters, big forest areas composed
mainly by Aleppo pine can be found.
This area is also crossed by Ebro’s
tributaries, among whose rivers
Guadalope and Matarraña deserve
special mention because of its
important ecological and landscape
values.
C
A
N
S
S
+34 (978) 834386
Bajo Aragón
The Omezyma’s territorial field is a
geographical entity with an especial
social, economic and cultural identity.
The 38 municipalities included on the
programme LEADER – PLUS are
included in the so-called counties of
the Bajo Aragón and Matarraña /
Matarranya.These regions are on the
Northeast area of the province of
Teruel.
They constitute the administrative
border between Teruel and Zaragoza,
Tarragona and Castellón.This
geographical situation is one of the
main potentials of this are, because
the Omezyma’s territorial field is in
contact with the two main axes of the
South European development: the
Cantábrico-Mediterráneo corridor
through the Ebro valley and the
Spanish Levante.
O
informació[email protected]
www.bajoaragon.es
+34 (978) 890860
Matarraña
administració[email protected]
www.matarranya.org
E M P R E S A S
T U R Í S T I C A S
T O U R I S T
C O M P A N I E S
Senda
+34 (978) 890723
[email protected]
www.websenda.com
O F I C I N A S
DE TURISMO COMARCALES
LOCAL OFFICES OF TOURISM
Oficina de Turismo Comarcal
del Matarraña
+34 (978) 890886
Bajo Aragón
+34 (978) 831213
A S O C I A C I O N E S
DE EMPRESARIOS TURÍSTICOS
A S S O C I A T I O N S
OF TOURIST INDUSTRALISTS
Asociación Empresarios
del Matarraña
+34 (978) 890573
Asociación Pro-Turismo
del Bajo Aragón
+34 (978) 870506
Mazaleón
93
Arte Alimentación Bajo Aragón
C/ Ramón y Cajal, 15
44640 Torrecilla de Alcañiz (Teruel)
Matarraña • Bajo Aragón • España
teléfono +34 978 877 088
web www.sabor-artesano.com
Nuestra estructura
“Arte Alimentación
Bajo Aragón” surge
con la intención de impulsar
la distribución y comercialización
de los pequeños productores
agroalimentarios, uniendo
los esfuerzos de agricultores,
ganaderos y cooperativas
con el objetivo común
de alcanzar nuevos mercados.
Nuestro objetivo es poner
a disposición de todo el público
los productos de gran calidad
que se elaboran en la provincia
de Teruel, desde el aceite de oliva
virgen hasta el jamón de Teruel
pasando por los quesos,
los embutidos o los vinos
de la tierra, facilitando
una distribución directa desde
los propios productores hasta
sus consumidores finales
a través de su página web
www.sabor-artesano.com.
Our structure
Arte Alimentación Bajo Aragón
came up aiming to promote
distribution and trade
of the small producers working
for the food industry.
We joint the efforts made
by agricultures, livestock farmers
and cooperatives.
Our aim is to make available
to our of the customers
the products of high quality
made in the province,
from the virgin olive oil to the ham
of Teruel, throughout cheeses,
cold cuts or specific wines.
We make easier the direct
distribution from the producers
to final consumers
throughout the web site
www.sabor-artesano.com.
productos
P RO D U C T S
P R O D U C T O S
D E
T E R U E L
Jamón D.O.Teruel
Jamón Serrano
Aceite de oliva virgen D.O
Bajo Aragón Embutidos curados
Vinos de Teruel
Patés artesanos
Queso de oveja curado
Queso de oveja semicurado
Aceitunas negras y verdes
Melocotón D.O. Calanda
Pan artesano de Castelserás
Dulces y pastas
Productos ecológicos
94
Bodega Celler d’Algars
C/ Cooperativa, 9
44622 Arens de Lledó (Teruel)
Matarraña • España
teléfono +34 978 853 147
web www.cellerdalgars.com
Nuestra estructura
Our structure
productos
En 2004, tras acumular
experiencia en varias bodegas
y trabajos relacionados
con la viña y el vino,
nace la bodega Celler d’Algars
con la intención de ofrecer vinos
de la máxima calidad.
Las uvas con las que se elaboran
estos caldos proceden
de la propia explotación familiar,
once hectáreas de viñedo
en las que se cultivan, entre otras,
las variedades macabeo,
garnacha y cavernet sauvignon.
Con esta apuesta por la calidad
se pretende, además de dignificar
los rendimientos económicos
de la actividad agrícola,
demostrar el potencial
de los viñedos de este territorio.
Our winery Bodega Celler d’Algars
came up in 2004, thanks
to the experience in different
wineries and other works,
all related to vineyards’
and wine’s world developed before.
We aim to offer the highest
quality wines.The grapes
with whom these wines are made
come from own familiar farm,
eleven vineyards hectares
where we grown macabeo,
grenache and cavernet sauvignon
varieties, among others.
Our aim is not only to improve
the economic returns from
our agriculture activity but also
to show the potential of the
vineyards of the region.This is the
reason why we bet on quality.
P RO D U C T S
V
I
N
O
S
Vino blanco joven
Vino blanco
crianza 6 meses
Vino rosado joven
Vino tinto
crianza 12-14 meses
Vino tinto
crianza 14-18 meses
95
Bodegas Sorolla
C/ Santa Águeda, 20
44580 Valderrobres (Teruel)
teléfono +34 978 850 433
productos
P RO D U C T S
Nuestra estructura
La bodega ecológica Sorolla
cuenta con una explotación
de siete hectáreas de viñedo
ubicadas en el término municipal
de Valderrobres, donde se cultivan
las variedades garnacha, syrah,
tempranillo y cabernet.
Tanto las labores agrarias
como el proceso de vinificación
se realiza de forma artesanal,
sin añadir productos químicos
o tratamientos que perturben
las cualidades de aroma, sabor
y color de nuestros caldos;
ofreciendo al consumidor
una gama de vinos ecológicos
de la máxima calidad.
96
Our structure
The biological wine maker
Sorolla has a seven hectares vineyard
located in the municipality
of Valderrobres, where the grenache,
syrah, tempranillo and cabernet
grapes grown.The agricultural labours
as well as the winemaking processes
are handmade produced, without
any chemical products or treatments
which could change the aroma,
flavour and colour qualities
of our wines.We offer a range
of biological wines of the highest
quality to the consumer.
V I N O
E C O L Ó G I C O
Vino tinto joven
Vino tinto crianza 4 meses
Conservas Calanda s.l.
Pol. Las Horcas, Parc. 35.11
44600 Alcañiz (Teruel)
Bajo Aragón • España
teléfono +34 978 835 705
web www.conservascalanda.com
Nuestra estructura
Fundada en el año 2001,
Conservas Calanda S.L. es
una empresa dedicada
a la producción y comercialización
de conservas de frutas. En buena
medida, el proyecto nace al amparo
de la excelente calidad de las frutas
cultivadas en todo el entorno
del Bajo Aragón Histórico,
destacando muy especialmente
su Melocotón D.O. Calanda.
Nuestra empresa dispone de más
de 2.600 metros cuadrados
de las más modernas instalaciones
donde se desarrolla la selección,
tratamiento y envasado de una
amplia variedad de productos
que incluyen todo tipo de frutas,
tomates deshidratados, aceitunas,
frutos secos y un largo etcétera.
Our structure
Created in 2001, Conservas Calanda
is a company orientated
to production and trade
of canned fruits.
Our project came up
somehow thanks to the
excellent quality of the fruits
cultivated all around the area
denominated Bajo Aragón,
the peach denomination of origin
Calanda is the most popular product.
Our company has more
than 2600 sqm fully equipped
with the most modern facilities.
The selection, treatment
and packaging of a widely range
of products are here made.
Our range of products includes
any kind of fruits, dehydrated
tomatoes, olives, nuts, etc.
productos
P RO D U C T S
C O N S E R V A
D E
F R U T A S
Melocotón de Calanda Almíbar
Melocotón de Calanda al vino
Orejón de melocotón en tiras
Orejón de melocotón al vino
Pera en almíbar • Pera al vino
Pera deshidratada
Ciruelas pasas al brandy
Ciruelas pasas con y sin hueso
Orejones de albaricoque
Dátil natural
Tomate deshidratado
Tomate deshidratado en aceite de oliva
Nueces
Higo seco
Uva pasa
Aceituna negra de Aragón
Paté de aceituna negra
97
Cooperativa del Campo
San Antonio
C/ Ramón y Cajal, 15
44640 Torrecilla de Alcañiz (Teruel)
Matarraña • Bajo Aragón • España
teléfono +34 978 852 315
Nuestra estructura
Miembro de la Asociación
de Productores de Agricultura
Ecológica del Bajo Aragón,
la Cooperativa San Antonio Abad
agrupa a un buen número
de productores de aceite
de oliva ecológico de las comarcas
del Bajo Aragón y Matarraña.
A las excepcionales condiciones
ambientales que presenta
el Bajo Aragón Histórico
para el cultivo del olivo
hay que sumar todo el conjunto
de tratamientos ecológicos
realizados por estos productores,
obteniendo así un producto
de calidad excepcional,
reconocido por su intenso aroma
a aceitunas maduras
y su característico color
amarillo oro viejo.
98
Our structure
productos
P RO D U C T S
The Cooperativa San Antonio Abad
(Saint Antonio Abad Cooperative)
a member of the Asociación de
Productores de Agricultura Ecológica
del Bajo Aragón (The Biological
Agriculture Producers’ association
of the Bajo Aragón) gathers together
a high number of biological olive oil
producers of the local area
of Bajo Aragón and Matarraña.
To the exceptional environmental
conditions which are present
on the historical Bajo Aragón region
for olive tree cultivation,
we should add the complete
biological treatments made by
these producers, so they reach
an exceptional quality product,
popular for its intense mature
olives’ aroma and its characteristic
yellow colour as old gold.
A C E I T E
E
C
O
Y
L
A C E I T U N A S
Ó
G
I
C
A
Aceitunas negras ecológicas
Aceite ecológico del Bajo Aragón
Paté de olivas negras ecológico
S
Elohim
C/ Mayor, 24
44570 Calanda (Teruel)
Bajo Aragón • España
teléfono +34 978 847 097
Nuestra estructura
Our structure
productos
P RO D U C T S
Elohim es una empresa dedicada
a la elaboración de productos
agrarios biodinámicos, una filosofía
que combina prácticas agrarias
naturales y sostenibles, similares
a las de la agricultura ecológica,
con todo un conjunto de creencias
espirituales en las que la tierra,
las plantas, los animales
y el ser humano se consideran
interconectados como
un único organismo agrícola.
Los productos elaborados
por Elohim cuentan con el sello
Demeter Internacional que acredita
los métodos de la producción
agrícola biodinámica.
“Elohim” is a company dedicated
to produce biodynamic
agrarian products.
It is a philosophy which combines
agrarian natural and sustainable
practices, similar to those
of the biological agriculture.
We work following spiritual
believes where the earth, plants,
animals and human beings
are considered interconnected
as an unique agrarian organism.
Products made by Elohim
are certified by Demeter
International, who certifies
the methods of biodynamic
agrarian production.
A
G
B
I
R
I
C
U
L T
U
R
A
O
D
I
N
Á
I
C
A
M
Aceite
Productos frutícolas
Productos hortícolas
99
Frutos Secos Alcañiz
Pol. Las Horcas, parc. 23 - 26.2
Bajo Aragon • España
teléfono +34 978 832 280
web www.sat3117.com
Nuestra estructura
Ubicada en el Bajo Aragón
Histórico, una de las principales
zonas productoras de almendra
de España, Frutos Secos Alcañiz
dispone de las más modernas
instalaciones de selección,
tratamiento y envasado
de almendras, lo que permite
ofrecer una extensa gama
de productos que van,
desde almendras con piel, hasta
peladas, en láminas o granuladas.
El minucioso cuidado que
la almendra recibe desde su cultivo
y durante todo el proceso
de transformación permite
que nuestros clientes, tanto
nacionales como internacionales,
disfruten de una gama de productos
de excepcional calidad.
100
Our structure
Located on the historical region
of Bajo Aragón, one of the most
important areas of almonds’
production in Spain,
Frutos Secos Alcañiz
has the most modern facilities
for selection, treatment
and packaging of almonds.
Thanks to this, the company
is able to offer a wide range
of products, not only almonds
with skin, but also skinned, sliced,
granulated... almonds.
We really care for almonds,
from the very beginning
and during the whole transformation
process, so the customers,
the Spanish as well as the foreign
can be delighted with a range
of products of exceptional quality.
productos
P RO D U C T S
F
R
U
T
O
S
S
E
C
O
Almendra Marcona,
Largueta y Comunas
Almendra grano con piel
Almendra grano pelada Industrializados
Almendra ecológica con cáscara
S
Gaibar Hnos. s.l.
C/ Muro Santiago, 73-75
teléfono +34 978 830 609
web www.aceitesgaibar.com
Nuestra estructura
La familia Gaibar se dedica
a la elaboración de aceite de oliva
desde 1.903, atesorando
una experiencia que
se ha trasmitido durante
tres generaciones y que permite
al consumidor disfrutar
de unos excelentes productos
de base natural.
La gama de productos ofertados
incluye diferentes variedades
de aceite, destacando
el aceite de oliva virgen extra
de primera presión, reconocido
por la Denominación de Origen
Bajo Aragón, así como
todo tipo de encurtidos
y aderezos tanto de aceitunas
como de otros productos.
Our structure
productos
P RO D U C T S
The family Gaibar is dedicated
to olive oil production since 1903.
We have acquired the experience
throughout three generations.
We make the consumer
be delighted by excellent products
of natural origin.
The range of offered products
includes different varieties of oil,
where the virgin olive oil
from the first press,
certified by Denomination
of Origin Bajo Aragón,
as well as any kind of pickles
and casing sauces like olives
or other products.
A
Y
E
N
C
C
E
U
I
T
R
E
T
S
I
D
O
S
Aceite D.O. Bajo Aragón
Gordal-pepinillo Cocktail
Manzanilla sabor anchoa
Cebolletas
Pepinillos
Banderillas dulces
Banderillas picantes
Ajos dulces
Aceituna negra de Aragón
Aceituna de Caspe partida
Aceituna arbequina
101
Miel Peñas Blancas
C/ Eleuterio Blasco, 6
44579 Foz Calanda (Teruel)
teléfono +34 978 846 938
Nuestra estructura
Con el objetivo de ofrecer
al consumidor un producto
de la máxima calidad, todo
el proceso de elaboración
de la miel “Peñas Blancas”
se realiza de forma integrada,
desde la colocación de las 1.200
colmenas en los montes
del Bajo Aragón y Maestrazgo
hasta su envasado y etiquetado final.
El resultado es una miel
completamente natural que
mantiene intactas las cualidades
del producto y que se comercializa
en tiendas Gourmet de Cataluña,
Valencia, Madrid y Aragón.
102
Our structure
productos
P RO D U C T S
The complete making process
of the Money Peñas Blancas
is made in an integrated way
from the 1200 beehives setting
of the on the mountains
of the Bajo Aragón
and the Maestrazgo to its packing
and final labelling, in order
to offer the customer a product
of the highest quality.
The result is a complete
natural honey which maintain
intact the qualities of the product
and which is sold in Gourmet
shops in Cataluña,Valencia,
Madrid and Aragón.
M
I
E
L
Miel
de romero, tomillo y mil flores
presentada en envases
de 1kg., 1/2 kg., 280 gr. y 50 gr.
Quesería Freixneda deCabra
Ctra. La Portellada, s/n
44596 La Fresneda (Teruel)
teléfono +34 978 854 104
web www.stradasaporiporo.it
Nuestra estructura
Ubicada en la localidad
de La Fresneda, la quesería
Freixneda de Cabra
sabe aprovechar las excepcionales
condiciones ambientales
de la comarca del Matarraña
para producir una completa gama
de quesos artesanos de cabra.
Sus rebaños, que pastan
entre bosques silvestres, trasmiten
a estos quesos inconfundibles
matices a setas, plantas aromáticas
y cereales, haciendo
de éstos productos únicos.
Our structure
productos
P RO D U C T S
Placed in La Fresneda,
the cheese – mill Freixneda de Cabra
benefits from the exceptional
environmental conditions
of the Matarraña county
to produce a wide range
of handmade goat cheeses.
Its flock, which graze
on wild woods, add to these cheeses
special mushroom aromatic plants
and crop’s tastes.
Q U E S O S
D E
C A B R A
Cabriola
Queso de pasta semiblanda
Afinat
Queso de leche cruda
Caprix
Queso suave de leche pasteurizada
Capra Crua
Queso de leche cruda
Frescor
Queso fresco
Mató
Queso fresco
103
Adibama. Asociación para el Desarrollo
Integral del Bajo Martín
y Andorra-Sierra de Arcos
La Asociación para el Desarrollo
Integral del Bajo Martín es una entidad compuesta por los principales
agentes socieconómicos de las comarcas del Bajo Martín y AndorraSierra de Arcos. Su objetivo es
impulsar el desarrollo endógeno,
integral y equilibrado de esta porción de la provincia de Teruel, implementando diferentes Programas
e Iniciativas Europeas de desarrollo
rural tales como Leader Plus o
Equal.
El territorio Adibama incluye 15
municipios localizados en el sector
más septentrional de la provincia
de Teruel, en el límite administrativo con la provincia de Zaragoza.
Se encuentra apenas a 80 kilómetros de la capital Autonómica y a
40 de Alcañiz, capital del Bajo
Aragón Histórico, por lo que mantiene importantes relaciones funcionales con el sector central y
oriental del corredor del Ebro.
En lo que al medio físico se refiere,
este territorio se encuentra a caballo entre las estribaciones del sistema Ibérico, al Sur del área
Adibama, y la depresión del Ebro,
ya en su parte más septentrional.
Por lo tanto, su desarrollo latitudinal coincide con el Piedemonte
Ibérico, registrándose un paulatino
gradiente altitudinal conforme nos
desplazamos en dirección Norte104
Sur, que oscila entre los 200 metros
de Castelnou y los 900 del entorno
de la Sierra de Arcos. La evolución
geológica de estas tierras ha permitido la explotación de importantes
yacimientos de lignito, haciendo de
la extracción del carbón y su transformación en energía eléctrica la
principal actividad económica del
territorio durante décadas. A la
presencia de minerales energéticos
hay que sumar la explotación de
alabastro, yesos alabastrinos y arcillas rojas.
Albalate del Arzobispo
Adibama. Association for the Integral
Development of the Bajo Martín
and Andorra-Sierra de Arcos
info
C
O
R
M
E
A
G
R
I
Asociación para el Desarrollo
Integral del Bajo Martín
y Andorra-Sierra de Arcos
Avda. Zaragoza, nº 2
44540 Albalate del Arzobispo
Teruel – España
tel. +34 978 812177
web www.adibama.es
The Assotiation for the Integral
development of the Bajo Martín
is an entity composed by the main
socioeconomic agents of the Bajo
Martín and Andorra-Sierra de Arcos
counties. It aims at ensuring the
endogenous, integral and well-balanced
development of this area of the
province of Teruel, by implementing
different programmes and European
initiatives for rural development, such
as Leader Plus or Equal.
Oliete
C
A
N
S
S
+34 (978) 820126
Bajo Martín
The Adibama territorial field includes
15 municipalities of the northern area
of the province of Teruel, on the
administrative border of the province
with Zaragoza. It is just 80 km. far
from the main capital of the
Autonomous Community and 40 km.
far from Alcañiz, the capital village of
the historical Bajo Aragón.
This is the reason why it maintains
important functional relations with
the central and eastern sector of the
Ebro Corridor.
Regarding the physical environment,
this area is halfway between the
Iberian mountainous area, which is on
the South of Adibama’s territorial
field, and the Ebro’s depression, on
the northern area. Its latitudinal
development is the Iberian foothill,
where one can discover a gradual
altitudinal gradient when travelling
from the North to the South.
This foothill varies from 200 metres
in Castelnou to 900 metres. in the
surroundings of Sierra de Arcos. Its
geologic evolution enabled the
exploitation of important beds of
lignite.This is why the coal extraction
and its transformation into electrical
energy became the main economic
activity of the area during decades.
Apart from this presence of energy
ores, the alabaster, alabaster gypsum
and red clay also deserve special
attention.
O
[email protected]
www.comarcabajomartin.es
+34 (978) 844336
Andorra-Sierra de Arcos
[email protected]
www.andorrasierradearcos.com
E M P R E S A S
T O U R I S T
C O M P A N I E S
Senda
+34 (978) 890723
[email protected]
www.websenda.com
O F I C I N A S
Oficina de Turismo de Andorra
+34 (978) 880927
del Bajo Martín
+34 (978) 812177
de Andorra
+34 (978) 844105
Productos agroalimentarios
105
Almazaras de las Tierras del Martín
Son cuatro almazaras representativas
de los municipios de Albalate
del Arzobispoy La Puebla de Híjar
Bajo Martín • España
Son cuatro almazaras
representativas de los municipios
de Albalate del Arzobispo
y La Puebla de Híjar
Nuestra estructura
Estas cuatro almazaras representan
algunos de los mejores ejemplos
de empresas productoras de aceite
de oliva virgen de la D.O.
Bajo Aragón. Aunque se trata
de entidades independientes,
comparten métodos de producción
tradicionales, por lo que
el consumidor obtendrá
de cualquiera de ellas el aceite
de la mejor calidad.
Our structure
Composed by four oil mills,
this holding represents some
of the best virgin olive oil producers
of the designated origin
of Bajo Aragón, in Teruel.
Even though every oil mill
is independent from each other,
they share its traditional production
methods.This is the reason
why consumers will obtain
from any of these mills
the highest quality of oil.
productos
P RO D U C T S
A
C
E
I
T
E
ACEITE DE D. O. BAJO ARAGÓN
Aceite de oliva Virgen Extra
Aceites Albalate, s.l.
C/ Collada, s/n,
44540 Albalate del Arzobispo.
Tel. +34 978 813 104
[email protected]
Aceites Aguilar s.l.
C/ Pintor Gárate, 83
44540 Albalate del Arzobispo.
Tel. +34 978 812 668
[email protected]
www.aceitesaguilar.com
Aceite de oliva al limón
Aceituna verde
Aceituna negra
Aceites Impelte, s.l.
Pol. Ind.Venta del Barro.
44511 La Puebla de Híjar.
Tel. +34 978 821 028
[email protected]
www.aceitesimpelte.com
Aceites del Bajo Martín s.l.
Pol. Ind. Eras Altas,
s/n. Albalate del Arzobispo
Tel. +34 978 812 766
www.aceitesbajomartin.com
106
Bodega Calera
C/ Muro, s/n
44540 Albalate del Arzobispo (Teruel)
teléfono +34 978 812 607
web www.agromartinarcos.com
Nuestra estructura
La puesta en marcha
de la Bodega Calera se debe
a la ilusión y trabajo de una familia
que, generación tras generación,
ha estado ligada al mundo del vino.
Hace unos años se inició
el proyecto con la plantación
de 7 hectáreas de viñedo,
que en la actualidad producen
unos 18.000 kgs/año,
destinándose toda la producción
a la elaboración de vino tinto.
Las instalaciones,
de nueva construcción,
están preparadas para realizar
el ciclo completo de vinificación,
hasta su salida embotellado
y embalado, ya listo para
su comercialización.
Our structure
Bodega Calera is the result
of the dream and the work
of a family, related from
one generation to another
to wine’s world.The project
of our company began
some years ago, when seven hectares
of vineyard were planted.
Nowadays, 18000 kg./year
can be collected, all of them dedicated
to our production of red wine.
Our recently built facilities
are well prepared to carry out
the complete cycle of winemaking,
including its last phases as bottling
and packing, when the wine
ready to be sold.
productos
P RO D U C T S
V I N O
VINO DE LA TIERRA DEL BAJO ARAGÓN
Vino tinto joven
107
Eurocatering s.l.
Ctra. acceso a Endesa, s/n
44500 Andorra (Teruel)
Sierra de Arcos • España
teléfono +34 978 880 753
web www.euro-catering.net
Nuestra estructura
Eurocatering es una empresa
con más de una década
en el sector de la hostelería.
Ofrece un servicio variado,
elegante y profesional,
aportando soluciones
para cualquier tipo
de evento o celebración
y poniendo a disposición
del cliente toda la información
necesaria para ajustarse
a sus gustos y necesidades.
Disponemos de vehículos dotados
de completas instalaciones
de cocina (hornos, frigoríficos,
freidoras, etc.) y un amplio equipo
de profesionales que garantizan
la calidad de nuestros menús.
Además nos encargamos
de ofrecer el mejor ambiente,
con carpas totalmente equipadas
(mobiliario, variados modelos
de vajillas, etc.), decoración
floral y música de ambiente.
108
Our structure
For more than ten years Eurocatering
has been a company dedicated
to the hotel industry.
We offer a varied, elegant
and professional service,
including solutions to any type
of event or celebration.
We also give any kind of information
that our customers could need,
in order to meet all their
requirements, not only what
they need, but also what they enjoy
them find the best option according
to their GUSTOS and needs.
We boast vehicles equipped
with kitchen facilities (oven, fridge,
fryer, etc.) and a wide professional’s
team who guarantees
our menu’s quality. Moreover,
we offer the best atmosphere,
using big tops fully equipped
(furniture, different wares, etc)
as well as floral decoration
and background music.
productos
P RO D U C T S
C
Y
B
A T
A
E
N
Q
R
I
U
N
E
G
T
Banquetes
con servicio de camareros
Banquetes
self-service
Paellas gigantes
Vinos españoles (Cócteles)
E
S
Fanbar s.l.
Partida Descanso, s/n
44520 Samper de Calanda (Teruel)
teléfono +34 978 822 778
web www.fanbar.es
Nuestra estructura
Fanbar S.L. es una empresa familiar
con una dilatada trayectoria
en la producción artesanal
de una amplia gama de quesos
y vinos. En cuanto a los productos,
se ha apostado claramente
por la calidad, utilizando para sus
quesos y vinos una cuidadosa
selección de materias primas
y un conjunto de procesos
de elaboración que combinan
las tecnologías más actuales
con los saberes tradicionales
heredados durante décadas.
Por último, añadir
que Fanbar siempre
ha distribuido sus productos
en los establecimientos adecuados,
evitando su venta indiscriminada,
algo incompatible con el
mantenimiento de la calidad.
Our structure
Fanbar S.L. is a familiar company
with an extensive professional
experience on traditional production
of a wide range of cheeses and wines.
The product’s quality is definitely
our first set aim, therefore
all our cheeses and wines
are of the highest quality,
because we use only carefully
selected raw materials.
We combine the most recent
technologies with the traditional
knowledge inherited for decades
in wine and cheese’s production.
Finally, we would like to point out
that Fanbar has always distributed
his products on the appropriated
establishments, to prevent
its indiscriminate selling,
which is not compatible
with the quality’s maintenance.
productos
P RO D U C T S
Q
Y
U
V
E
I
S
N
O
O
S
S
VINO DE LA TIERRA DEL BAJO ARAGÓN
Merlot Barrica
Romero de Hijar
Royal de Alloza
Garnacha Negra
Teca
Moscatel
Vinos espumosos
Queso curado puro de oveja
Patamulo
Los Tambores
Bajo Aragón
Brazogitano
Tonelito
Fanbar
Pañoleta
Zambomba
Untico de queso
109
Elaborados Cárnicos La Manolica s.l.
Pol. Industrial La Estación, 54
44500 Andorra (Teruel)
teléfono +34 978 880 996
web www.lamanolica.com
Nuestra estructura
La Manolica es una empresa
familiar ubicada en el municipio
turolense de Andorra que lleva
ofreciendo sus servicios al público
desde la década de 1960.
El esfuerzo por ampliar la oferta
de productos nos obliga
a una búsqueda constante
de nuevas formas de elaboración
y presentación, pero manteniendo
el buen hacer artesanal heredado
de las recetas de nuestros antepasados.
El lema de esta empresa es calidad
y servicio a los mejores precios,
siendo nuestro motor la confianza
y satisfacción de nuestros clientes.
110
productos
Our structure
La Manolica is a familiar company
located in Andorra, a village
in Teruel, Spain. We have been
offering our services to the public
since the 60s. On our effort
to make our product’s range wider,
it is a must for us to look
for new production
and presentation ways,
always maintaining the handmade
know-how inherited
from our ancestors’ receipts.
Our company’s appeal
is quality and service at best prices.
Our match is our customer’s trust
and satisfaction.
P RO D U C T S
C
Á
R
N
I
C
O
S
EMBUTIDO FRESCO
Longaniza, chorizo,
salchichas y chistorra
EMBUTIDO CURADO
Longaniza de Aragón,
longaniza de Pascua,
Chorizo del Bajo Aragón,
salchichón casero
y salchichón montañés
CONSERVAS
Lomo, costilla y longaniza
CARNE DE CAZA ESCABECHADA
Perdiz,
codorniz
y conejo
Hnos. Igado Orcal s.a.t.
C/ Alamines, 18
teléfono +34 978 822 589
web www.lanzadera.com/lasvalles
Nuestra estructura
Los Hermanos Igado Orcal
son una empresa familiar con más
de veinte años de andadura
en el municipio de Samper
de Calanda. Su actividad principal
es la producción quesera,
pero realizando el ciclo completo,
ya que la leche la obtienen
de su propia cabaña ganadera,
encargandose también
de la distribución y venta
del producto final.
Son artesanos del queso
de Aragón que mezclan tradición
y modernas técnicas de producción,
pero respetando todas
las exigencias higiénico-sanitarias
de la Unión Europea.
Sus productos, bajo la marca
“Las Valles” han recibido
varios premios que avalan su calidad.
Our structure
Hermanos Igado Orca is a familiar
company with more than
twenty years’ experience
in Samper de Calanda,
a village in Teruel, Spain.
Our main activity is cheese’s
production. Nevertheless, we make
the complete production’s cycle,
because the milk we use is obtained
from our own livestock farm.
We also distribute and sell
the final product.We are artisans
of cheeses made from Aragon,
who mix tradition and modern
production’s techniques,
always according to all
the EU hygienic and sanitary
requirements. Our products,
under the trademark “Las Valles”,
have been awarded different times:
our product’s quality is guaranteed.
productos
P RO D U C T S
Q
U
E
S
O
QUESO CURADO DE OVEJA
Queso 1 kg
Queso 1'7 kg
Queso 2'5 kg
Cuñas envasadas al vacío
111
Los Frutos del Abuelo
C/ Concepción, 30
44540 Albalate del Arzobispo (Teruel)
teléfono +34 978 812 426
e-mail asociacion
@agromartinarcos.com
Nuestra estructura
Esta empresa
nace en la Comarca del Bajo
Martín, al calor de uno
de los frutos más preciados
de Aragón, la aceituna Empeltre,
también conocida
como aceituna de Aragón.
La cuidada selección
de la materia prima
y los procesos de transformación
tradicionales, unidos
a unas modernas instalaciones,
garantiza una excelente calidad
de nuestros productos, caracterizada
por una gama de aceitunas
de sabores puros,
naturales e intensos.
Our structure
The region Comarca del Bajo Martín
boasts one of the most popular
fruits of Aragón: the Empeltre olive,
known also as olive from Aragón.
As all our raw materials
are carefully selected
and as we use and the traditional
transformation processes,
together with modern facilities
we guarantee the excellent quality
of our products,
which is characterized by
a range of olives having pure,
natural and intense flavours.
productos
P RO D U C T S
A
E
C
N
E
A
I
T
D
U
E
N
R
Aceituna Aragón
en bote de plástico
de 800 gr y 1'8 kg
y tarro de cristal de 450 gr
Aceituna Caspolina
de 800 gr y 1'8 kg
Aceituna Caspolina
partida aliñada
de 1'8 kg
112
A
E
Z
S
O
Quesos Sardón s.c.
Camino Eras Parroquia, s/n
teléfono +34 978 822 515
Nuestra estructura
Nuestros quesos son el resultado
de una cuidada selección
de la mejor leche de vaca, cabra
y oveja; materias primas que unidas
a una elaboración artesanal basada
en una óptima maduración,
da como resultado unos quesos
que por su sabor y aromas llenos
de matices satisfacen
a los clientes más exigentes.
La oferta de productos incluye
quesos curados de mezcla, puros
de oveja y cabra, así como queso
fundido para untar, cada uno
de ellos elaborados con diferentes
procesos de maduración.
Our structure
All our cheeses come from carefully
selected cow, goat and sheep milk;
these selected raw materials,
together with a traditional
production based on
an optimal maturation results
on cheeses that, satisfy
the most exigent customers,
thanks to its flavours
and aromas, full of nuances.
Our range of products includes
cure mixed cheeses, made of sheep
and goat pure milk, as well
as melted cheeses ready to spread,
all of them made with different
maturation processes.
productos
P RO D U C T S
QUESO CURADO DE OVEJA,
CABRA Y
MEZCLA
QUESO DE MEZCLA
Tronchón de 0'5 y 1'5 kg
Barra de 2'5 kg
Redondo 2 kg
Bote cristal en aceite 250 gr
QUESO DE OVEJA
Tronchón de 0'5 kg
Redondo 1'5 y 3'5 kg
QUESO DE CABRA
Tronchón de 0'5 y 1'5 kg
Redondo 1'5 kg
QUESO FUNDIDO
Crema de finas hierbas
Flor de Sardón
presentados
en pequeños tarros de cristal
113
Salazoneras Aragonesas s.l.
Pol. Industrial Eras Altas, parcela 1.5
44540 Albalate del Arzobispo
Bajo Martín (Teruel) • España
teléfono +34 978 812 504
web www.salazonera.com
Nuestra estructura
Salazonera Aragonesa
elabora productos artesanales,
añadiendo a esta milenaria técnica
de conservación modernos
procesos de elaboración y envasado,
todo ello para que el producto
se mantenga en perfectas
condiciones de aroma y sabor.
De entre sus productos destaca
la anchoa en salazón, elaborada
con boquerones frescos
de primera calidad
procedentes del Mediterráneo,
y los boquerones en vinagre,
macerados con vinagre
de vino de la mejor calidad.
114
Our structure
Salazonera Aragonesa
produces handmade products,
but we add to our millennial
technique of preservation,
modern production
and packing processes,
so our products are maintained
in perfect aroma and flavour
conditions. Among our products,
the salted anchovy, made with
fresh anchovies of first quality,
coming from the Mediterranean sea
should be pointed out,
as well as the vinegar anchovies,
marinated with wine vinegar
of the best quality.
productos
P RO D U C T S
S
A
L
A
Z
O
N
Anchoa en filete
60 gr, 40 gr, 600 gr
Salmuera limpia
30 ud, 40 ud
Pinchos de anchoa
y boquerón con encurtidos
6 ud, 12 ud, 30 ud
E
S
Sociedad Cooperativa Apícola
Provincia de Teruel
Pol. Industrial Peña Negra, parcela C-3
44547 Ariño (Teruel) Andorra
teléfono +34 978 817 074
Nuestra estructura
La Sociedad Cooperativa Apícola
Provincia de Teruel tiene
un triple objetivo. De una parte
fomentar la producción
y comercialización de miel
y productos derivados, tales como
el polen, los propóleos y la jalea real.
En segundo lugar, asiste
a los apicultores en su actividad,
ofreciendo los materiales, productos
y herramientas necesarias
para el buen funcionamiento
de las explotaciones de acuerdo
con la normativa vigente.
Por último, realiza una función
divulgadora, informando
a la sociedad del proceso
de elaboración de la miel,
de sus cualidades alimenticias
y fomentando su consumo.
Our structure
The Sociedad Cooperativa Apícola
Provincia de Teruel (Apiculture
Cooperative of the Province
of Teruel) has a triple aim.
First of all, we aim to promote
production and trade of honey
and other derived products,
such as pollen, propolis
and royal jelly’s. Secondly, we aim
to help apicultures on their activity,
by offering to them the materials,
products and tools for the correct
farm’s work, according to the actual
legislation. Finally, we have
a disclosing function:
we inform our members
about the complete honey making
process, about the honey’s food
quality, and it also promotes
its consumption.
productos
P RO D U C T S
M
I
E
L
D
E
T
E
R
U
E
Miel de romero
Miel de tomillo
Miel de espliego
Miel de mil flores Polen
Propóleos
Jalea real
115
L
Agujama. Asociación
para el Desarrollo de Gúdar-Javalambre
y Maestrazgo
La Asociación para el Desarrollo de
Gúdar-Javalambre y Maestrazgo
(Agujama) nace en el año 2002 como
la entidad encargada de gestionar los
fondos Leader. Compuesta por agentes públicos y privados de las comarcas turolenses de Gudar-Javalambre y
Maestrazgo, su objetivo es el de
apoyar todo aquel proyecto que contribuya a incentivar el desarrollo socioeconómico y la generación de
empleo en estas tierras, así como toda
iniciativa encaminada a fomentar la
valorización de su patrimonio; el impulso de los recursos endógenos y la
conservación del medio ambiente.
El espacio Agujama consta de 39 municipios situados a lo largo de la frontera Sur, Sureste y Este de Teruel,
lindando con las provincias deValencia y Castellón. En su conjunto se
trata de un territorio que, a pesar de
distar menos de 100 kilómetros de la
costa levantina, una de las zonas más
dinámicas de España, presenta un alto
grado de aislamiento como consecuencia de sus condiciones montañosas y, sobre todo, de las importantes
deficiencias que sufre en materia de
comunicaciones terrestres.
Posiblemente, el aspecto que mayor
unidad otorga a este territorio sea su
medio físico, caracterizado por tratarse de un ambiente de alta montaña
mediterránea que impregna sus cualidades y condicionantes a todos los
demás aspectos socioeconómicos de
este espacio, alzándose como el ele116
mento territorial más significativo.
Así, en torno a un 80% de la superficie de ambas comarcas se sitúa por
encima de los 1.000 metros de altitud,
alcanzando cotas en las que incluso se
superan los 2.000 metros. Esta elevada
altitud provoca que el clima de la
zona resulte especialmente riguroso,
otro de los rasgos definitorios del
espacio Agujama, caracterizado por
veranos muy suaves en lo térmico e
inviernos fríos con abundancia de
precipitaciones en forma de nieve
que incluso permiten la presencia de
dos estaciones de esquí, las de Javalambre yValdelinares. El tercero de los
rasgos a destacar del medio natural es
la presencia de importantes formaciones vegetales, destacables tanto por la
superficie que ocupan como por la
variedad y singularidad de especies
representadas.
Castillo. Mora de Rubielos
Agujama. Association for the Development
of the Gúdar-Javalambre
and Maestrazgo areas
info
C
O
R
The Association for the development
of the Gúdar-Javalambre and
Maestrazgo areas (Agujama) came up
in 2002 as an entity to manage the
Leader funds. It is composed by public
and private agents of the GúdarJavalambre and Maestrazgo, all of
them counties of Teruel. It aims at
supporting any project giving
incentives to the socio-economic
development and job creation in
these areas.
It also aims at promoting any activity
promoting the heritage’s valuation or
of the endogenous resources and the
environmental preservation.
The Agujama’s territorial field
includes 39 municipalities located
through the South, South-East and
Eastern border of the province of
Teruel, bordering the provinces of
Valencia and Castellón.
Actividades deportivas
Even if it is 100 km. far from the
eastern cost of Spain, one of the most
dynamic areas, this region is highly
isolated, due to its mountainous
conditions and specially, because of the
important problems derived from its
bad communications through its
infrastructure. Its physical environment
is perhaps the aspect which gives a
greater unit to this area is.
It is characterized by its high
Mediterranean mountains
environment, which spreads its
qualities and determining factors to
the rest of the socio-economic
aspects of this county.This is the
reason why it is the most significant
element of the area. In this way,
around 80% of the area of both
counties is located 1,000 m. over the
sea level. Some of its points are event
placed 2,000 m. over the sea level.
This high altitude results in an
extreme weather, which is also a
determining factor of the territorial
field where Agujama works.
It is characterized by snow’s
precipitations, so even two ski
resorts, the one in Javalambre and the
one of Valdelinares can be here
located.
The third important factor of the
natural environment is the existence
of important vegetal formations,
which are emphasized not only
by its length but also by the variety
and peculiarity of the species
found there.
M
E
A
G
R
I
C
O
A
N
S
S
+34 (964) 185242
Maestrazgo
[email protected]
www.comarcamaestrazgo.es
+34 (978) 800008
Gúdar-Javalambre
[email protected]
www.gudarjavalambre.es
E M P R E S A S
T O U R I S T
C O M P A N I E S
Saif-vivencial
+34 (978) 801802
[email protected]
www.saifvivencial.com
O F I C I N A S
Mora de Rubielos
+34 (978) 806132
Cantavieja
+34 (964) 185414
Turísticos del Maestrazgo
+34 (978) 887561
Turísticos Sierra de Javalambre
+34 (978) 670268
Sierra de Gúdar
+34 (639) 346057
117
Asociación de Empresarios
Agroalimentarios del Maestrazgo
C/ Nueva, 47
44560 Castellote (Teruel) • España
teléfono +34 978 887 671
web www.maestrazgo.org
Nuestra estructura
La asociación surge en 1995,
al amparo del programa LEADER I.
Compuesta inicialmente
por empresas de nueva creación,
su objetivo siempre ha sido
el de dinamizar el sector
agroalimentario del Maestrazgo
turolense, actividad fundamental
para la economía de estas tierras.
La principal de sus encomiendas
es la de ejercer la representación
común de todos los asociados,
apoyando a los pequeños
empresarios locales en materia
de formación, promoción,
comercialización y todas
aquellas cuestiones
relacionadas con sus negocios.
118
Our structure
Our association came up
in 1995, under the auspices
of the programme LEADER I.
It was initially composed
by recently created companies.
Its main focus is to dynamize
the food sector
of the Maestrazgo of Teruel,
which is the main activity
for the economy
of the villages included.
The principal purpose is
to represent all members,
supporting the small local
entrepreneurs in different fields
like education, promotion,
trade and any other aspect
related to these businesses.
servicios
S E RV I C E S
A
E
S
M
O
P
C
R
I
E
A
S
C
A
I
R
Ó
I
N
A
Representación del sector
Asesoramiento en materia de formación,
promoción, comercialización, etc.
L
Sociedad Cooperativa Agraria
del Maestrazgo
C/ Santa Lucía
44143 Fortanete (Teruel) • España
teléfono +34 978 778 271
Nuestra estructura
Our structure
productos
P RO D U C T S
La Sociedad Cooperativa
Agraria del Maestrazgo
surge en el año 2006 con la
intención de fomentar
la producción y comercialización
de patata ecológica.
Incluye a productores de los
municipios de Fortanete,Villarluengo,
La Cañada de Benatanduz
y Pitarque, localidades donde
tradicionalmente se ha cultivado
una patata de excelente calidad.
Precisamente, esta calidad
del producto, unida
al valor añadido que genera
la producción ecológica,
se ha considerado como
una interesante alternativa
para la agricultura de la comarca,
tradicionalmente poco productiva
y escasamente rentable.
The Sociedad Cooperativa Agraria
del Maestrazgo came up in 2006
aiming to promote the production
and trade of biological potatoes.
It includes producers
of different villages, such as Fortanete,
Villarluengo, La Cañada de Benatanduz
and Pitarque, communities
where excellent quality potatoes
have been traditionally grown.
This quality of the product,
together with the added value
that biological agriculture gives,
was considered as an interesting
alternative for the agriculture
of our community,
which was traditionally neither
very productive nor rentable.
P A T A T A
E C O L Ó G I C A
Producción, comercialización
y promoción de la patata ecológica
del Maestrazgo
119
Bodegas Borraz
C/ Extramuros, s/n
44563 Las Planas de Castellote (Teruel)
Maestrazgo • España
teléfono +34 978 723 084
Nuestra estructura
Bodegas Borraz del Maestrazgo
es una empresa vinícola
cuyos fundadores proceden
de una larga tradición familiar
en la elaboración de vino.
Ese saber hacer heredado
de generación en generación
se ha adaptado a los nuevos
cambios tecnológicos
en el sistema de producción,
sin perder por ello el cariño,
atención, interés y dedicación
con el que siempre
se han elaborado nuestros
productos. El resultado
son unos vinos jóvenes y reservas
de excelente calidad que satisfacen
al consumidor más exigente.
120
Our structure
Bodegas Borraz del Maestrazgo
is a wine making company
whose founders
come from a long familiar tradition
on wine making.
Our knowledge, which we get
from one generation to another,
was adapted to the new
technological changes
on production systems,
bearing in mind the care,
attention, interest and dedication
which are always present
on our products.
As a result, we offer young
and vintage wines of an excellent
quality, which satisfy
the most exigent consumer.
productos
P RO D U C T S
V I N O
D E L
M A E S T R A Z G O
Vino tinto joven
Vino rosado joven
Vino blanco joven
Vino tinto reserva
Embutidos Barcelón s.l.
C/ Modesto Muñoz, 16
44420 Manzanera (Teruel)
Gúdar-Javalambre • España
teléfono +34 978 781 873
web www.barcelon-embutidos.es
Nuestra estructura
“Embutidos Barcelón” cuenta
con casi 20 años de experiencia
en la elaboración de derivados
del cerdo. De sus productos
destacan el Jamón D.O.Teruel,
los embutidos frescos y curados y,
muy especialmente, su longaniza
con trufa negra, un embutido
que combina dos de los productos
agroalimentarios más preciados
de la sierra de Javalambre.
El carácter familiar
de esta empresa no es obstáculo
para que sus productos
se comercialicen en Madrid,
Barcelona,Valencia y Zaragoza
entre otras ciudades de España.
Our structure
Embutidos Barcelón has nearly
20 years experience on products
derived from pork meat.
Among our products,
we should point out
the Ham Denomination Origin Teruel,
the fresh and cure cold cuts
and also and very important
our spicy sausage with black truffle,
which combines two
of the most valued products
of the food sector of the Javalambre
mountains. Even though this is
a familiar company, our products
are sold in Madrid, Barcelona,
Valencia and Zaragoza, among
other towns, in Spain.
productos
P RO D U C T S
C
Á
R
N
I
C
O
S
JAMÓN D.O. TERUEL
Entero
Deshuesado y envasado al vacio
Tacos envasados al vacio
Fileteados envasados al vacio
EMBUTIDOS CURADOS
Longaniza
Longaniza con trufa
Chorizo sarta y extra
Chorizo picante
Fuet
Salchichón
Sobrasada
EMBUTIDOS FRESCOS
Longaniza
Chorizo
Morcilla de arroz y cebolla
Conserva de cerdo
121
Jamones Alto Maestrazgo s.l.
Pza. Cristo Rey, 3
44140 Cantavieja (Teruel)
teléfono +34 964 185 121
Nuestra estructura
Las excepcionales condiciones
ambientales del Maestrazgo
turolense se traducen,
en el secadero Jamones Alto
Maestrazgo, en una gama
de productos derivados del cerdo
de excelente calidad. Destaca
el Jamón de Teruel Denominación
de Origen, resultado de una cuidad
selección de la materia prima
y de un proceso de curación
totalmente natural. Para asegurar
una mejora continua de nuestros
embutidos, Jamones Alto Maestrazgo
realiza una constante mejora
de su sistema de gestión de calidad,
alcanzando de forma artesanal
los característicos sabores y aromas
de los curados del Maestrazgo.
Our structure
The exceptional environmental
conditions of the Maestrazgo
of Teruel changes at the drying place
Jamones Alto Maestrazgo
into a range of excellent quality
of products derived from pork meat.
The Ham Denomination
Origin Teruel, as a result
of a carefully selection
of raw material and a curing process
totally natural, should be pointed out.
In order to assure a continuous
improvement of our cold cuts,
Jamones Alto Maestrazgo
in constantly improving its quality
management, and obtaining
in a handmade way the characteristic
flavours and aromas of the cured
products of the Maestrazgo.
productos
P RO D U C T S
J
A
M
Ó
N
JAMÓN D.O. DE TERUEL
Jamón serrano
Cecina de toro
Loncheados
Lomo embuchado
Cabeza de lomo
Bacón
122
Jamones Hnos.Vivas s.l.
Pol. Industrial Los Cerezos, 11
44400 Mora de Rubielos (Teruel)
teléfono +34 978 800 425
Nuestra estructura
Esta empresa de tradición familiar
comienza su actividad
en el año 1993. Centrada en
la elaboración de Jamón serrano,
desde 1997 cuenta con nuevas
instalaciones que le permiten
ofertar una variada gama
de presentaciones que responden
a las necesidades del cliente actual
y que incluye jamón deshuesado,
envasado al vacío, loncheados, etc.
La excelencia de los productos
elaborados por Jamones Vivas
está garantizada por el Certificado de
Calidad UNE-EN ISO 9001:2000.
Our structure
This company of familiar tradition
began its activity on 1993.
We focused on the Serrano Ham
production. Since 1997
we have new facilities
to offer a varied range
of presentations, meeting
to our actual customer’s needs
and which includes boned ham
vacuum packed, sliced ham, etc.
The excellent quality
of the products made
by Jamones Vivas is guaranteed
by the Quality Certification
UNE-EN ISO 9001:2000.
productos
P RO D U C T S
J
A
Y
M
Ó
N
D
E
R
S
E
R
R
A
N
I
V
A
D
O
S
Jamón serrano
Paletas curadas
Deshuesados
Loncheado
de cárnicos curados
123
O
Manjares de la Tierra
C/ Teruel, 10 bajo
44460 Sarrión (Teruel)
teléfono +34 978 780 036
web www.manjaresdelatierra.com
Nuestra estructura
Manjares de la Tierra
es una empresa dedicada
a transformar y comercializar
uno de los productos más selectos
y exclusivos de la naturaleza,
la trufa negra (Tuber melanosporum),
que de forma tradicional se viene
recolectando en estas tierras.
Ubicada en la localidad
turolense de Sarrión,
uno de los principales centros
truferos de España, Manjares
de la Tierra recibe las trufas frescas
y las transforma en una gama
de productos que permiten
al consumidor disfrutar
de este excelente producto en las
mejores condiciones de calidad.
Our structure
Manjares de la Tierra is a company
dedicated to transformation
and trading of one of the most
selected and exclusive products
of the nature, the black truffle
(Tuber melanosporum), which
has been traditionally collected
in this area. Located in Sarrión,
near Teruel, one of the main areas
in Spain where truffles are grown,
Manjares de la Tierra picks
the fresh truffles and transforms them
into a range of products
which delights the consumer
with this excellent product
which has the best quality conditions.
productos
P RO D U C T S
T
R
U
F
A
N
E
G
R
Trufa fresca
Capricho de trufa/ tarro cristal 50 grs.
Delicia de trufa/ tarro cristal 50 grs.
Vinagre balsámico con trufa/
botella 100 y 250 ml.
Aceite de oliva con trufa/
botella 100 ml.
Queso de oveja con trufa/
pieza 800 grs.
Trufa en brandy • tarro cristal 80 grs.
Trufa en su jugo/
tarro cristal 15 y 75 grs.
Jugo de trufa/
tarro cristal 45 y 160 ml.
Trufa laminada
tarro cristal 50 grs.
124
A
Matadero Conejos Montolio s.l.
C/ San Cristóbal, s/n
44440 Formiche Alto (Teruel)
teléfono +34 978 670 170
T
Nuestra estructura
El Matadero Conejos Montolio,
dedicado a la producción
de carne fresca de conejo,
se localiza en el municipio de
Formiche Alto. Con más
de 25 años de experiencia
en el sector, su producción semanal
alcanza las 10.000 piezas,
comercializando sus productos
en las ciudades de Teruel,
Castellón y Valencia.
R
U
F
A
N
E
G
R
A
Our structure
The slaughterhouse
Conejos Montolio, which is dedicated
to fresh rabbit meat production,
is based on the municipality
of Formiche Alto. It has more
than 25 years experience
in this sector. Its weekly production
is about 10.000 rabbits,
which are sold in Teruel,
Castellón y Valencia.
productos
P RO D U C T S
M ATA D E R O
D E
C O N E J O S
Carne fresca de conejo
125
Panadería y Bollería Tradicional Aznar Royo
C/ Fernando Hué, 8
44559 Villarluengo (Teruel)
teléfono +34 978 773 130
Nuestra estructura
Our structure
productos
P RO D U C T S
Este horno tradicional
se caracteriza por realizar una
importante labor de recuperación
de las antiguas recetas reposteras
del Maestrazgo turolense. Se trata
de una empresa familiar en el que
se cuidan tanto las materias primas
(harina, huevos, manteca de cerdo,
almendras, vino dulce, miel,
mermeladas etc.) como los procesos
de elaboración tradicionales,
combinados con nuevas tecnologías
que aseguran la excelente calidad
de sus productos.
126
This traditional oven
is characterized for doing
a great labour of recovering
traditional pastrycook receipts
of the Maestrazgo region in Teruel.
It is a traditionally familiar owned
company where not only the raw
materials (flour, eggs, lard, almonds,
sweet wine, honey, marmalades, etc.)
but also the traditional pastrycook’s
processes are taken into consideration,
together with new technologies,
which guarantee an excellent quality
of its products.
R
T
E
R
P
A
O
D
S
I
T
C
I
E
O
R
N
Panes
Pan resobao
Pan de pintadera
Cañada con aceite
Repostería
Tortas de alma
Almendrados
Mantecados
Tortas de cabello de ángel
Torticas de anís
Misterios
Mantecado pobre
Almojábanas
Mostachón
Í
A
A
L
Quesos Mosqueruela
C/ Postigo, 10
44410 Mosqueruela (Teruel)
teléfono +34 607 201 221
Nuestra estructura
Quesos Mosqueruela cuenta
con su propia explotación ganadera,
de la que obtiene la mejor leche
para elaborar sus quesos de cabra.
Pero además, su quesería
se convierte en un centro dinámico
donde el visitante que se acerque
al Maestrazgo podrá conocer
y participar de las labores propias
de la actividad pastoril, aprender
las claves de la elaboración
de las distintas variedades de queso,
así como participar en catas
divulgativas. En definitiva,
se trata de un planteamiento
empresarial que persigue
el aprovechamiento integral de
los recursos endógenos
del territorio en el ámbito
de la ganadería,
la producción agroalimentaria
y la actividad turística.
Our structure
Quesos Mosqueruela possesses
its own livestock farm,
from which it obtains the better milk
to produce its goat cheeses.
Our cheese’s mill is also
a dynamic centre where any visitor
coming to the Maestrazgo
can discover and participate
in the normal activities
of shepherds, learn the keys
of the production of different kind
of cheeses as well as participate
in disclosing flavours’ activities.
In one word, it is a company’s believe
consisting on taking full advantage
of the endogenous resources
of the area regarding livestock,
food industry and tourist activity.
productos
P RO D U C T S
Q U E S O S
D E
C A B R A
Queso de cabra
Queso de pasta blanda
Queso curado
Queso con trufa
127
Wilmar Monfort Cebrián
C/ Baja, s/n
44563 Bordón (Teruel)
teléfono +34 964 178 453
Nuestra estructura
La miel Portal del Maestrazgo
es elaborada íntegramente
por la empresa familiar
Wilmar Monfort, con más
de 35 años de experiencia
en la producción de miel.
Las instalaciones de la empresa
permiten cerrar el ciclo productivo,
desde la colocación de las colmenas
en los montes del Maestrazgo
hasta el envasado y etiquetado,
ofreciendo un producto sano
y natural que cuenta con todas
las garantías para satisfacer
al cliente más exigente.
Our structure
The honey “Portal del Maestrazgo”
is fully prepared by the familiar
company Wilmar Monfort,
which has more than 35 years
experience on producing
this product.
The company’s facilities
make possible to do the complete
production’s cycle, from the log hiving
in the Maestrazgo’s mountains
to the packing and packaging stages.
We offer healthy and natural
products, which give
all the guarantees to satisfy
the most exigent customer.
productos
P RO D U C T S
M
I
E
L
Miel Portal del Maestrazgo
Miel de romero
Miel de tomillo
Miel de mil flores
128
129
Portugal
Adraces
Portugal
A Adraces, criada em 1992, é uma
Associação de Desenvolvimento
Regional, privada e sem fins
lucrativos, gestora de Programas
e Iniciativas Comunitárias
e Nacionais em Portugal para
a Beira Interior Sul (Concelhos
de Castelo Branco, Idanha-a-Nova,
Penamacor e Vila Velha de Ródão).
Para o cumprimento
desse desiderato definiu como
estratégia central de intervenção
a mobilização dos recursos humanos
e a exploração equilibrada
dos recursos endógenos,
através da criação de emprego
e melhoria da qualidade de vida
das populações para atingir
o desenvolvimento integrado
e auto-sustentado da Região.
Neste quadro, as intervenções
efectuadas nos diversos sectores têm
vindo a introduzir uma lógica de
desenvolvimento integrado,
multifuncional e multisectorial de
carácter territorializado, através da
conciliação no território dos
diversos instrumentos existentes,
em convergência e articulação com
o plano estratégico de
desenvolvimento integrado e
integral previsto para a região.
Jardim do Paço, Castelo Branco
Portas de Ródão,Vila Velha de Ródão
A D R AC E S
A S S O C I A Ç Ã O PA R A O D E S E N V O LV I M E N T O
DA R A I A C E N T RO - S U L
Rua de Santana, 277 • 6030-230 Vila Velha de Ródão
tel. +351 272 540 200
fax +351 272 540 209
web www.adraces.pt
132
Idanha-a-Velha, Idanha-a-Nova
Dados do território
Territory data
Área
Area
População
ADRACES, created in 1992, is a private,
non-profit Association of regional
Development which manages
programmes and both communitarian
and national initiatives in Portugal for
the southern interior Beira region
(which includes the township of Castelo
Branco, Idanha-a-Nova, Penamacor and
Vila Velha de Ródão). Its objective is
promoting the socioeconomic and
cultural development of the region.
In order to achieve this goal, it has
defined its central interventional
strategy as being the mobilisation of
human resources and the balanced
exploitation of natural endogenous
resources trough the creation of job
opportunities and the improvement
of life quality amongst the populations
so as to achieve a level of integrated
development and self-sufficiency in
the region.
Population
Densidade populacional
Population density
km2
3.738,3 kmq
2006
74.681 2006
Hab/km²
19,8 population/kmq
Numero de Concelhos
4
Number of Municipalities
Numero de Freguesias
Number of Parish
58
info
C Â M A R A S
C
I
T
I
M U N I C I P A I S
E
S
H
L
L
+351 272 330 330
Castelo Branco
In this scope, the actions which are
undertaken in the various sectors
have come to introduce a logic based
on integrated, multifunctional and
multi-sectored development with a
profoundly territorial characteristics,
converging and articulating the
strategy of integrated development
foreseen for the region.
A
[email protected]
www.cm-castelobranco.pt
+351 277 200 570
Idanha-a-Nova
[email protected]
www.cm-idanhanova.pt
+351 277 394 106
Penamacor
[email protected]
www.cm-penamacor.pt
+351 272 540 300
Vila Velha de Ródão
[email protected]
www.cm-vvrodao.pt
P O S T O S
D E
T U R I S M O
Posto deTurismo de Castelo Branco +351 272 330 339
[email protected]
Posto deTurismo de Idanha-a-Nova
+351 277 201 023
Posto deTurismo de Idanha-a-Velha
+351 277 914 280
Junta de Turismo de Monfortinho
+351 277 434 223
Posto de Turismo de Monsanto
+351 277 314 642
Posto de Turismo de Penha Garcia
+351 272 366 011
Posto de Turismo de Penamacor
+351 277 394 058
[email protected]
Posto de Turismo
de Vila Velha de Ródão
+351 272 540 312
[email protected]
E M P R E S A S
T O U R I S T
C O M P A N I E S
Naturtejo
+351 272 320 176
[email protected]
www.naturtejo.com
Torre de Vigia, Penamacor
133
Lagar de azeite tradicional
Traditional oil mill
Principais actividades
económicas da Região
A Beira Interior Sul possui
uma elevada qualidade ambiental
e histórica, factor que fornece
uma vantagem imensurável
à população – qualidade de vida.
É um território chave para diversos
produtos agrícolas e do sector
alimentar, assim como preserva
produtos artesanais de reconhecida
qualidade como o Bordado
de Castelo Branco.
As principais actividades
económicas da região baseiam-se
na indústria alimentar,
nomeadamente com os segmentos
do leite/queijo
e das azeitonas/azeite,
na indústria do frio e na indústria
de cabos e componentes
para a indústria automóvel.
Principal economic
activity of the Region
The Beira Interior Sul possesses a high ambient and
historical quality, a factor which gives it the benefit
of being able to “provide” immeasurable advantage
to the population – a good environment and quality
of life. It is a key for diverse agricultural products
and of the alimentary sector, as well as high-quality
craft work like the Embroidery of Castelo Branco.
Queijos da Beira Baixa DOP
Beira Baixa Cheese PDO
134
Bordado de Castelo Branco Castelo Branco Embroidery
Diversos produtos alimentares
de excelência da região são
reconhecidos e certificados como
DOP – Denominação de Origem
Protegida, nos quais se incluem
o Azeite da Beira Interior (Azeite
da Beira Baixa) e os Queijos
da Beira Baixa, englobando
o Queijo de Castelo Branco,
o Queijo Amarelo da Beira Baixa
e o Queijo Picante da Beira Baixa.
O Bordado de Castelo Branco
é um dos ex-líbris culturais
e patrimoniais da Região e de
Portugal, constituindo a excelência
das artes têxteis portuguesas.
De grande beleza estética e exemplo
de originalidade, as Colchas
de Castelo Branco resultam
do encontro de culturas entre o
Ocidente e o Oriente e também de
influencias vincadamente europeias,
constituindo objectos sumptuários.
Colmeias Beehives
The region’s main economic activities are based
on the food industry, namely the milk/cheese
and olive/olive oil segments, on refrigeration
and its components and on the manufacture of cable
and its components for the automobile industry.
Diverse alimentary products of excellence
of the region are recognized and certified as PDO –
Protected Designation of Origin, including the Oil
of Beira Interior (Oil of Beira Baixa) and the Cheeses
of Beira Interior, including the Cheese
of Castelo Branco, the Yellow Cheese of Beira Interior
and the Spiced Cheese of Beira Interior.
The Embroidery of Castelo Branco is one
of the cultural and patrimonial emblems of the Region
and Portugal, embodying the excellence of Portuguese
textile arts. Of great aesthetic beauty and originality,
the quilts of Castelo Branco are the result of meeting
between East and West and moreover contain
distinctly European influences, and are thus considered
to be sumptuous pieces.
Colcha
de Castelo Branco
Castelo Branco
Coverlet
Enchidos Sausages
135
Rodoliv
Cooperativa de Azeites de Ródão
Zona Industrial, lote 2
6030-245 Vila Velha de Ródão
(Beira Interior Sul) • Portugal
telefone +351 272 541 001
telemóvel +351 969 082 978
O nosso empreendimento
A Cooperativa de Azeites
de Ródão situa-se em
Vila Velha de Ródão
onde se estendem olivais,
ao longo do rio Tejo.
O Azeite Ródão é produzido
a partir de matéria-prima
de excelência que é a azeitona
proveniente dos olivais
que se estendem ao longo
do rio Tejo, maioritariamente
de variedade Galega.
A Rodoliv utiliza um método
de extracção contínuo,
e unicamente por processos
mecânicos e segundo
rigorosos métodos
de controlo de qualidade.
136
Our firm
The Cooperativa de Azeites
de Ródão (Olive Oil Cooperative)
is in Vila Velha de Ródão,
and its olive groves stretch out
along the River Tejo.
Ródão Olive Oil is produced
from the finest raw material,
that is to say, from the olives grown
in the olive groves along
the River Tejo, which are mostly
the Galega variety.
Rodoliv uses a continuous
extraction process which is
entirely mechanical and subject
to strict quality control.
produtos
P RO D U C T S
Azeite Virgem Extra DOP (VE DOP)
Extra Virgin Olive Oil DOP (VE DOP)
Azeite Virgem extra (VE )
Extra Virgin Olive Oil (VE)
Azeite Virgem Extra DOP (V)
Extra Virgin Olive Oil DOP (V)
Cooperativa de Produtores
de Queijos da Beira Baixa
Zona Industrial, lote 5
6060-182 Idanha-a-Nova
telefone +351 277 200 230
fax +351 277 200 239
Our firm
A Cooperativa de Produtores
de Queijos da Beira Baixa,
funciona desde 1988
em Idanha-a-Nova, uma região
onde a produção de queijo
não era muito relevante.
A Cooperativa surgiu
para começar a produzir queijo
com a matéria-prima local,
dando origem a produtos
tradicionais de elevada qualidade,
produzidos com o leite das
ovelhas da região da Beira Baixa.
A tradição aliada ao rigor
do controle de qualidade conferiu
a alguns dos seus produtos a
Denominação de Origem Protegida.
The Cooperativa de Produtores
de Queijos da Beira Baixa
has been operating since 1988
in Idanha-a-Nova, a region
where cheese production
did not used to be particularly
important.The Cooperative
was established to make cheese
using local raw materials,
thereby giving rise
to high quality traditional products
made from the milk of the sheep
that graze in the Beira Baixa.
Tradition plus strict quality control
have enabled some of its products
to benefit from protected designation
of origin status (PDO).
produtos
P RO D U C T S
Queijo Castelo Branco DOP
Castelo Branco Cheese PDO
Queijo Amarelo DOP
Yellow Cheese PDO
Queijo De Ovelha Curado
Idanha-A-Nova
Curede Sheep Cheese Idanha-A-Nova
137
Euromel, Lda
Quinta dos Pocinhos, Apartado 20
6090-909 Penamacor
telefone +351 277 394 585
fax +351 277 394 982
telemóvel +351 965 049 554
web www.serramel.com
Produtos Naturais das Abelhas
é a que se dedica
a empresa Euromel, sedeada
em Penamacor desde 1979.
A Euromel explora
as suas colmeias
em plena Serra da Malcata,
uma reserva natural
com 21.000 hectares
onde se encontra
uma enorme riqueza
de flores silvestres como
as urzes e rosmaninhos
de onde as abelhas extraem méis
de grande qualidade.
Our firm
Natural bee products
are Euromel’s speciality.
The firm has been in business
in Penamacor since 1979.
Euromel has set its beehives up
in the heart of the Serra da Malcata,
a 21-thousand hectare natural park
which is full of wild flowers like
heathers and lavenders
from which the bees are able
to create first rate honey.
You can find Serramel products
in supermarkets in Portugal,
as well as in France, England, Ireland
and Germany, and other countries.
produtos
P RO D U C T S
Mel de Rosmaninho Serramel
Wild Lavender Honey Serramel
Mel de Rosmaninho Lacre
Wild Lavander Honey (Jute Cover)
Mel de Queiró Serra da Malcata
Hether Honey from Serra da Malcata
Mel com Polém Serra da Malcata
Honey with Pollen From Serra da Malcata
Doces
(abóbora, framboesa, ginja,
laranja, groselha, figo, mirtillho...)
Jams
(pumpkim, raspberry, cherry morello,
orange, redcurrant, fig, blueberry...)
138
Farinha e Tomé, Lda
Sitio da Ponte
6090-294 Bemposta
telefone +351 277 312 663
fax +351 277 312 662
A empresa Farinha e Tomé,
a funcionar desde 1991
na Bemposta, dedica-se
à produção e comercialização
de azeitona de mesa e tremoço.
Toda a sua produção
é feita com azeitonas
da mais alta qualidade, dos olivais
que se entendem pela região.
A sua unidade de produção
funciona com todas as condições
tecnológicas garantindo
a qualidade e segurança alimentar
dos seus produtos.
Our firm
This company has been operating
in Bemposta since 1991,
producing olive oil
and tremoços (lupin seeds).
The olive oil comes
from the very best olives,
harvested from olive trees
all over the region.
The appropriate technology
is used in the production process
to ensure high standards
of quality and food safety.
produtos
P RO D U C T S
Azeitona Cura Natural
Natural Cure Olive
Azeitona Galega
Galega Olive
Azeitona Preta Oxidada
Oxidated Black Olive
Azeitona Verde
Green Olive
Tremoço
Lupin Seeds
139
Herdade - Tapada da Tojeira
Tapada da Tojeira
telefone +351 272 541 108
telemóvel +351 917 323 168
fax +351 272 545 314
web www.centa-tojeira.blogspot.com
Our firm
A Tapada da Tojeira
é uma herdade que ocupa uma área
de 270 hectares, em modo
de produção biológico,
dos quais 100 hectares são de olival.
A Tapada dispõe de um lagar
de azeite de sistema tradicional,
que integra a "Rota dos Lagares".
Desde 1900 que aí
se transformam as azeitonas,
maioritariamente da variedade
“galega”, e se obtém o primeiro
azeite com certificação
biológica na Beira Baixa.
Os principais produtos da Casa
Agrícola - o Azeite, as Azeitonas
de Conserva e a Pasta de Azeitona
(a primeira no país) são certificados pela EcocertPortugal e comercializados
em dezenas de lojas gourmet
e supermercados.
Tapada da Tojeira
is a 270-hectare estate which
practises organic farming.
One hundred hectares are given over
to olive production.
Tapada has a traditional olive press,
which is part of the Rota dos Lagares.
Olive Press RouteIt
has been producing products
from olives (principally using
the Galega variety) since 1900
and was the first olive oil
to obtain organic certification
in the Beira Baixa.
The chief products of the Casa
Agrícola are olive oil,
preserved olives and olive paste
(tapenade) – the first in Portugal.
They are certified by Ecocert-Portugal
and are available in dozens
of gourmet outlets and supermarkets.
140
produtos
P RO D U C T S
Azeite
Olive Oil
Azeitonas De Conserva
Preserved Olives
Pasta De Azeitona
Olive Paste
Meimoacoop
Estrada Nacional 233
6090-385 Meimoa, Penamacor
telefone +351 277 377 482
fax +351 277 377 517
Our firm
Na vertente sul da Serra da Estrela,
entre a Serra da Malcata
e a Serra da Gardunha é produzido
o prestigiado queijo da Beira Baixa.
Mantendo os métodos
de fabrico tradicionais,
a Meimoacoop teve como principal
preocupação dotar a queijaria
de equipamentos sofisticados
que garantem as melhores
condições de qualidade
e segurança alimentar.
Em 2007 a Meimoacoop instalou
o seu apiário na Serra da Malcata,
onde a abundância de rosmaninho,
urze, giesta e estevas influencia
a cor, textura e paladar
do mel aqui produzido,
o que faz deste um produto
de elevada qualidade.
It is on the south slopes
of the Serra da Estrela,
between the Serra da Malcata
and the Serra da Gardunha,
that the fine Beira Baixa cheese
is produced. Still using traditional
production methods,
Meimoacoop’s primary concern
has been to equip the cheese dairy
with sophisticated equipment
to ensure the best conditions
for quality and food safety.
In 2007 Meimacoop set up
an apiary on the Serra da Malcata
where the abundant Spanish lavender,
heather, broom and rock-rose
play their part in creating the colour,
texture and flavour
of the honey made here,
and in ensuring its superb quality.
produtos
P RO D U C T S
Queijo puro de Ovelha Curado
Cured Puré Sheep cheese
Queijo de Ovelha Cabra Curado
Cured sheep Goat cheese
Queijo de Cabra Curado
Serra Da Malcata
Cured Goat cheese Serra Da Malcata
Queijo Amarelo da Beira Baixa
Yellow cheese from Beira Baixa
Mel Multiflora
Multiflora honey
Mel de Rosmaninho
Rosmaninho honey
141
Queijaria Artesanal
Lourenço e Filhos, Lda
Zona Industrial, n. 2 - Lote 1
Beira Interior Sul • Portugal
telefone +351 272 541 233
fax +351 272 541 234
web www.queijarialourenco.com.pt
Our firm
A actividade principal da Queijaria
Artesanal - Lourenço e Filhos
é a produção de queijo de ovelha.
O “Sabor da Tradição”
aliado às novas tecnologias
reflecte-se no fabrico
de queijo de ovelha
de excelente qualidade.
A utilização de produtos naturais
como o cardo e o coalho
contribuem para que a tradição
se mantenha inalterada.
Todo o leite utilizado
no fabrico do queijo
é recolhido mecanicamente
e refrigerado no local da ordenha,
sendo depois transportado
com todas as condições de higiene.
The dairy mainly produces
ewes’ milk cheese.
The traditional flavour, along with
new technologies, is reflected
in the production of sheep’s
milk cheese of extremely high quality.
The process uses natural products,
such as cardoon and rennet,
mean that the tradition
continues unchanged.
All the milk used to make the cheese
is collected mechanically
and refrigerated in the milking unit
before being transported
in conditions of the utmost hygiene.
produtos
P RO D U C T S
Queijo de Castelo Branco DOP
Castelo Branco cheese PDO
Queijo Amarelo da Beira Baixa DOP
Yellow cheese from Beira Baixa PDO
Queijo de ovelha Curado
Cured sheep cheese
Queijo picante da Beira Baixa DOP
Spicy cheese from Beira Baixa PDO
Queijo ovelheira (amanteigado)
Ovelheira cheese (soft)
Queijo de ovelha Curado (queimoso)
Cured sheep cheese (spicy)
142
Viniparra - Representações, Lda
Quinta dos Currais
6230-145 Capinha (Castelo Branco)
Beira Interior Sul • Portugal
telefone +351 275 941 620
fax +351 275 941 620
web www.viniparra.pt
Our firm
A Quinta dos Currais tem
uma área de 130 ha, está situada no
coração da Talavara Romana,
hoje Capinha, em plena via
da Egitânia. Estende-se pelas terras
de Currais e encosta de Santana –
nome que lhe vem de um antigo
santuário ali existente –
até à Ribeira de Meimoa,
que lhe passa a Sul.
Terceira geração de uma família
de viticultores, o proprietário
optou por um projecto
em moldes modernos,
plantando 30 ha de vinha
exclusivamente com castas típicas
da região, tais como: síria
e fonte-cal nas brancas e castelão,
touriga nacional, tinta roriz, jaen
e rufete nas tintas.
Estas tiram partido da exposição
Norte-Sul e do solo xistoso.
Numa segunda fase,
foi construída uma adega equipada
com a mais moderna tecnologia
enológica, para vinificação,
estágio e engarrafamento.
The Quinta dos Currais covers
an area of 130 ha deep
in Roman Talavara (today’s Capinha)
on the road from Egitânia.
The estate extends through Currais
and the Santana hillside,
taking its name from an old sanctuary
there, as far as the Meimoa stream,
which passes to the south.
The third generation
of a wine-growers, the owner
has first modernised the estate
and planted 30 ha of vines typical
of the region, including: Síria
and Fonte Cal, for white wine,
and Castelão,Touriga Nacional,
Tinta Roriz, Jaen and Rufete
for the reds.They benefit
from the north-south exposure
and the schist soil.
Then an adega (winery) was built,
equipped with the most modern
wine-making technology
for vinification, aging and bottling.
produtos
P RO D U C T S
Quinta dos Currais tinto
DOC Cova da Beira
Quinta dos Currais red wine
Quinta dos Currais Siria branco DOC
Cova da Beira
Quinta dos Currais Síria white
Quinta dos Currais tinto Reserva DOC
Cova da Beira
Quinta dos Currais red wine reserve
Quinta dos Currais colheita
Selecciona da Branco DOC Cova da Beira
Quinta dos Currais white
selected harvest
143
Serra da Estrela
A Adruse – Associação de Desenvolvimento Rural da Serra da
Estrela, é uma associação sem fins
lucrativos, constituída por escritura
pública lavrada a 3 de Maio de
1991, sendo os seus associados entidades públicas e privadas.
A associação tem por objectivo a
promoção, apoio e realização de
um aproveitamento mais racional
das potencialidades endógenas dos
concelhos que integram a área de
actuação, por sua iniciativa ou em
colaboração com organismos ou
serviços oficiais ou privados, nacionais, estrangeiros ou internacionais,
tendo em vista o desenvolvimento
rural e a melhoria das condições de
vida das populações.
A Adruse tem a sua sede na cidade
de Gouveia e a sua área de actuação
abrange os concelhos de Celorico
da Beira, Fornos de Algodres,
Gouveia, Manteigas e Seia.
A Serra da Estrela tem um nome
conhecido em todo o Portugal por
ser a de maior altitude, onde existe
neve, e por aí se produzir o melhor
queijo do país, o queijo “Serra da
Estrela”, com excelente imagem de
marca. A região alia a qualidade dos
seus produtos ao seu ambiente, à
sua paisagem, ao seu património
artístico e cultural. A Serra da
Estrela, propriamente dita, tem aliás
condicionantes positivas específicas
inerentes à existência do Parque
Natural da Serra da Estrela.
Os produtos tradicionais são,
pela sua diversidade, uma
das grandes riquezas da região.
144
The Adruse – Associação de Desenvolvimento Rural da Serra da Estrela,
it is an association without profitable ends, constituted by public scripture,
written in 3 of May of 1991, being his associates public and private entities.
The association takes as an objective a promotion more rational,
support and realization of a use of the endogenous potentialities
of the districts that integrate the area of acting, for his initiative
or in collaboration with organisms or official or private, national,
foreign or international services, considering the rural development
and the improvement of the conditions of life of the populations.
The Adruse is located in the city of Gouveia and his area of acting
includes the districts of Celorico da Beira, Fornos de Algodres,
Gouveia, Manteigas and Seia.
The Serra da Estrela is known in all the Portugal because of being
the hightest, where it snows, and where there is produced the best cheese
of the country, the cheese “Serra da Estrela”, with excellent image of mark.
The region allies the quality of his products to his environment,
to his landscape, to his artistic and cultural inheritance.
The Serra da Estrela, properly said, it has in fact positive
specific restrictions inherent in the existence of the Natural Park
of Serra da Estrela.
The traditional products are, for its diversity, one of the great wealth
of the region.
Adega Cooperativa de S. Paio
Rua das Cortes, 16
6290-414 S. Paio, GVA
• Portugal
telefone +351 238 492 101
fax +351 238 492 101
web www.adegaspaio.com
O nosso produto
Our product
produtos
P RO D U C T S
A Adega Cooperativa
de S. Paio está inserida
na região demarcada do Dão,
Sub Região da Beira Alta.
Foi fundada em 1959
e desde 1962 (primeiro ano
de laboração) que produz
vinhos maduros de carácter nobre.
As castas mais importantes são
o Alfrocheiro, o Touriga Nacional
e o Jaen, sendo esta última
a casta predominante nos vinhos
o que lhe confere características
organolépticas “sui generis”.
Toda a produção do vinho
processa-se nas instalações da adega
que foi sofrendo alterações
e remodelações de forma
a se actualizar e produzir os vinhos
nas melhores condições.
Horário venda ao Público
(Cheque ou Dinheiro)
Segunda a Sexta-Feira:
8:30h/12:30h - 13:30h/17:30h
The Cooperative Wine cellar
of S. Paio is inserted
in the demarcated region of the Dão,
sub-region of the Beira Alta.
It was established in 1959
and from 1962 (first year of toil)
that produces ripe wines of noble
character. The chaste most important
are the Alfrocheiro, the Touriga
Nacional and the Jaen, being this one
the chaste predominant in the wines
what gives him characteristics
organoleptics “sui generis”.
The whole production of the wine
is prosecuted in the installations
of the wine cellar that was suffering
alterations and remodellings
to bring itself up to date
and to produce the wines
in the best conditions.
Vinhos Brancos White Wines
Encosta de S. Paio 2005
Terras Nevadas
Bag-in-Box Terras Nevadas
Vinhos Tintos Red Wines
Encosta de S. Paio Reserva 2000
Fonte Oriana 2001
Terras Nevadas
Bag-in-Box Terras Nevadas
Horary public Sale
(Check or money)
Monday to Friday:
8:30am/12:30pm - 13:30pm/5:30pm
L I N G U A S
F A L A D A S
L A N G U A G E S
Português
Inglês
Portuguese
English
Francês
French
145
Adega Cooperativa
de Vila Nova de Tazem
Rua Dr. António Borges,122
6290-632 Vila Nova de Tazem • Portugal
telefone +351 238 486 182
fax +351 238 486 267
web www.adegacoop-vntazem.com
O nosso produto
Our product
produtos
P RO D U C T S
A Adega Cooperativa
de Vila Nova de Tazem, C.R.L.
produtora de vinhos D.O.C.,
situa-se na região do Dão,
sub-região da Serra da Estrela,
abrangendo os concelhos
de Gouveia e Seia.
Os solos de origem granítica,
aliados a condições climatéricas
únicas e a castas seleccionadas
onde pontificam a TourigaNacional e o Jaen nas uvas tintas,
e o Encruzado e o Bical nas uvas
brancas, permitem obter vinhos
de características distintas.
Deste modo, usando modernas
técnicas de vinificação
e respeitando todo o potencial
qualitativo da uva conseguimos
produzir vinhos onde aliamos
corpo e estrutura a uma frescura
e finesse incomparáveis,
características fundamentais
para os grandes vinhos.
Horário venda ao Público
(pagamento com Multibanco)
Segunda a Sexta-Feira:
9:00h às 17:30h
The Cooperative Wine cellar
of Vila Nova de Tazem,
producing C.R.L. of wines D.O.C.,
it is situated in the region of the Dão,
sub-region of the Serra da Estrela,
including the districts
of Gouveia and Seia.
The grounds of granitic origin,
allied to the only climacterical
conditions and to chaste selected
where the Touriga-Nacional
and the Jaen pontificate
in the dyed grapes, and the Encruzado
and the Bical in the white grapes,
allow to obtain wines
of different characteristics.
So, using modern techniques
of winegrowing and respecting
all the qualitative potential
of the grape we manage to produce
wines where we ally body
and it structures to a freshness
and finesse incomparable, basic
characteristics for the great wines.
Penedo-Regional Beiras
branco e tinto • white and red
Encosta da Estrela-DOC Dão
Tazem-DOC Dão
tinto e espumante branco
red and white foaming
Pedra d’Orca-DOC Dão Reserva
Ribaboa-DOC Dão
tinto • red
Garrafeira-DOC Dão
tinto • red
Jaen
Touriga-Nacional
Tinta-Roriz
Alfrocheir
Horary public Sale
(ATM Pay)
Monday to Friday:
9:00am - 5.30 pm
L I N G U A S
F A L A D A S
L A N G U A G E S
146
Português
Inglês
Portuguese
English
Associação
de Apicultores do Pnse
Apartado 77
6290 – Gouveia • Portugal
telefone +351 238 492 411
fax +351 238 494 183
web www.fnap.pt
O nosso produto
Our product
produtos
P RO D U C T S
O mel produzido na Serra da Estrela é
multifloral e provém essencialmente do
pólen e de néctar de plantas existentes
nesta montanha, tais como, urzes,
soagem, rosmaninhos e castanheiros.
Relativamente à cor o mel pode ser
claro, âmbar ou âmbar escuro quase
negro.Tem níveis de cristalização
médios e regulares podendo apresentarse no estado fluido ou no estado
cristalizado. Possui um aroma intenso,
persistente (característico da urze),
espesso com um paladar adstringente e
macio (característica do rosmaninho). O
Mel Serra da Estrela é no essencial um
mel de montanha, isento de poluição, já
que é produzido fora dos grandes
centros urbanos, onde a paisagem da
agricultura tradicional pouco intensiva
possui elevada diversidade florística e
onde não se usam praticamente
produtos químicos. O mel produz – se
em colmeias de quadros móveis, com
menos de cinco anos, localizadas nas
montanhas e nos vales da área
geográfica delimitada. Não é permitida
a transumância fora desta área e não é
permitida a alimentação artificial das
colmeias.A colheita do mel é feita a
partir de favos completamente
operculados e isentos de criação e
realiza-se entre 1 de Julho e 1 de
Setembro pelo método tradicional.
The honey produced in the Serra da Estrela
is multifloral and it comes essentially from
the pollen and from nectar of existent plants
in this mountain, such as, heathers, soagem,
rosemaries and chestnut trees. Relatively to
the color the honey can be clear, an amber
or almost black dark amber. It has middle
and regular levels of crystallization being able
to show up in the fluid state or in the
crystallized state. It has an intense, persistent
fragrance (characteristic of the heather),
thick with a taste adstringente and softly
(characteristic of the rosemary).The Serra
da Estrela is in the essential a honey of
mountain, without pollution, because it is
produced out of the great urbane centres,
where the scenery with intensive traditional
agriculture has elevated floral diversity and
where chemical products are not in use
practically.The honey is produced in
beehives of movable boxes, with fewer five
years, located in the mountains and in the
valleys of the geographical delimited area.
The transhumance is not allowed out of this
area and the artificial food of the beehives is
not allowed.The harvest of the honey is
done from honeycombs completely covered
and exempt of creation and the traditional
method happens between 1st of July and 1st
of September.
Mel de diversas variedades
Honey of several sorts
Pólen
Pollen
Velas de cera
Wax candles
Aguardentes e licores de mel
Honey spirits and liquor drinks
serviços
S E RV I C E S
Venda ao público
em supermercados, casas de artesanato,
comercios tradicionais, e via internet.
Sale to the public
in supermarkets, handicrafts shops,
traditional trades, and internet.
L I N G U A S
F A L A D A S
L A N G U A G E S
Italiano
Inglês
Italian
English
Francês
French
147
Associação de Artesãos
Av. Luís Vaz de Camões
Edifício Jardim, 1 - Apartado 2063
6270-436 Seia • Portugal
telefone +351 238 084 100
fax +351 238 315 290
web www.aasestrela.com
O nosso produto
Our product
seviços
S E RV I C E S
Na Serra da Estrela hoje
em dia ainda subsistem mais
de cem actividades artesanais.
Muitos dos produtos
são produzidos pela sua função
utilitária e recriados em miniaturas
com uma função decorativa.
As peças são produzidas
por artesãos que trabalham
nas suas próprias casas
ou em pequenas unidades
de produção artesanal,
na maior parte das vezes
de carácter familiar.
A Associação de Artesãos da Serra
da Estrela, foi criada em 1992,
por iniciativa de um pequeno
grupo de artesãos do concelho
de Seia, que tinha por objectivo
identificar e organizar
a capacidade de oferta
dos artesãos do referido concelho.
Rapidamente a associação
se transformou numa
associação de cariz regional
da Serra da Estrela.
At Serra da Estrela today’s
still remais more
than one hundred craft activities.
Many of the products are produced
by its utilitarian function
and are recreated in miniature
with a decorative function.
Parts are produced by artisans
who work in their own homes
or in small units of production,
in most cases, family nature.
The Association of Artisans
was created in 1992 by the initiative
of a small group of craftsmen
in the council of Seia,
which aimed to identify
and organize the ability to supply
the craftsmen of that council.
Quickly the association became
a combination of a regional
Serra da Estrela association.
Participação em Feiras Nacionais e Internacionais
Participation in National and International Fairs
Organização de Feiras
Organization of Fairs
Formação
Formation
Unidade de Produção Artesanal
Handicraft Production Unit
Apoio Técnico
para obtenção da Carta de Artesão
Technical Support
to obtain the Charter of Craftsman
L I N G U A S
F A L A D A S
L A N G U A G E S
Português
Inglês
Portuguese
English
Francês
French
148
Licrase, liga dos Criadores
e amigos do Cão
Clube Camões, Apartado 99
6290 Gouveia • Portugal
telefone +351 275 981 215
fax +351 275 982 670
web www.licrase.org
O nosso produto
Our product
seviços
S E RV I C E S
O Cão Serra da Estrela, é uma das raças
mais antigas da Península Ibérica. O cão
de gado e protecção aos rebanhos era
utilizado fundamentalmente em zonas
montanhosas e acompanhava os pastores
e rebanhos nas suas migrações anuais,
para os defender dos lobos e dos
assaltantes.Terá sido por estas razões que
a Serra da Estrela, pelo seu enorme
isolamento e dificuldade se tornou o
solar desta magnífica raça canina.
O cão de pastor para guarda de
rebanhos foi utilizado durante séculos
para defender o rebanho contra
agressores. Ele permanecia sempre com
as ovelhas enquanto o pastor se afastava
para ir à aldeia.Assim, o cão desenvolveu
um carácter independente, pronto para
agir sozinho e defender as ovelhas. Daí
resultou o seu carácter de excelente cão
de guarda. Em 1934, quando surgiu o
estalão da raça passou a fazer-se a
distinção entre o cão serra da estrela de
pêlo curto e de pêlo comprido, dando
origem a duas variedades.A variedade
de pêlo comprido tornou-se alvo de
criação apurada, existindo exemplares
magníficos dispersos pelo mundo
inteiro.
The Dog Serra da Estrela is one of the
most ancient races of the Iberian
Peninsula.The dog of cattle and protection
to the flocks was used fundamentally in
mountainous zones and it was
accompanying the shepherds and flocks in
his annual migrations, to defend them of
the wolves and of the robbers. It will have
been for these reasons that Serra da
Estrela, by his enormous isolation and
difficulty there was made the mansion of
this magnificent canine race.
The shepherd's dog to guard flocks was
used during centuries to defend the flock
against aggressors. He was always
remaining with the sheep while the
shepherd was moving away to go to the
village. So, the dog developed an
independent, ready character to act alone
and to defend the sheep.Therefore there
resulted his character of excellent dog to
guard. In 1934, when it appeared the
standard of the race started to do to itself
the distinction between the dog Serra da
Estrela of short hair and of long hair, giving
rise to two variety. The variety of long hair
became a target of refined creation, when
magnificent scattered examples are for the
whole world.
Realização de Exposições Caninas
Dog´s Exhibitions
Edição de Boletim Informativo
Newsletter Edition
Edição de folhetos de divulgação sobre
o Cão Serra da Estrela
Edition of Serra da Estrela
Dog´s pamphlet divulgation
Apoio Técnico
Technical Support
Estudo da Raça
Study of the Race
L I N G U A S
F A L A D A S
L A N G U A G E S
Português
Alemão
Portuguese
German
Italiano
Francês
Italian
French
149
Loja “O mundo rural”
Largo Dr. Alípio de Melo
6290-520 Gouveia • Portugal
telefone +351 238 490 180
fax +351 238 490 188
web www.adruse.pt
produtos
O nosso produto
A loja “O Mundo Rural”,
criada em 2001, é uma monta
do artesanato da Serra da Estrela
que visa a promoção, divulgação
e valorização dos produtos genuínos
e tradicionais da Serra da Estrela.
Localizada em Gouveia, na sede
da ADRUSE – Associação
de Desenvolvimento Rural da Serra
da Estrela, “O Mundo Rural”
aposta em diversos produtos
da economia rural fomentando
a fixação das populações rurais,
bem como, a dinamização da
actividade artesanal da região
e a promoção do turismo
considerando o artesanato
uma das imagens de marca
da identidade do território
Serra da Estrela.
À venda estão diversos produtos
agro-alimentares, bem como,
peças utilitárias e decorativas
elaboradas artesanalmente.
Our product
The shop “ The Rural World ”,
created in 2001, is a shop window
of the craftwork of the Serra
da Estrela that aims
at the promotion, spread
and increase in value of the genuine
and traditional products
of the Serra da Estrela.
Located in Gouveia, in ADRUSE Association of Rural Development
“ The Rural World ” bets
on several products of the rural
economy promoting the fixation
of the rural populations,
as well as, the dynamization
of the craft activity of the region
and the promotion of the tourism
finding the craftwork one
of the images of mark of the identity
of the territory Serra da Estrela.
For sale are several products
food-roughly, as well as, utilitarian
and decorative pieces prepared craftily.
P RO D U C T S
Queijo Cheese
Vinho Wine
Aguardentes Brandys
Licores Liquors
Mel Honey
Doces Jams
Vinagres Vinager
Tecelagem Weaving
Trabalhos em Pele Leather works
Peças em Cerâmica Ceramics
Trabalhos em madeira e em talha Wood work
Tanoaria • Cooperage
Miniaturas em Xisto • Schist Miniatures
Olaria • Pottery
Bordados • Embroidery
Horário
De Segunda a Sexta Feira:
9:00h/2:30h - 4:00h/17:30h
Horary
From Monday to Friday:
9:00am/12:30pm - 2:00pm/5:30 pm
L I N G U A S
Português
Inglês
Portuguese
English
Alemão
Italiano
German
Italian
Francês
French
150
F A L A D A S
L A N G U A G E S
Solar do Queijo
Largo de Santa Maria
6360 Celorico da Beira • Portugal
telefone +351 271 747 473
fax +351 271 747 473
e-mail emcel
@cm-celoricodabeira.pt
produtos
O nosso produto
Our product
Na Capital do Queijo Serra da
Estrela, a autarquia de Celorico da
Beira ergueu em homenagem ao
pastor/produtor de queijo, o Solar do
Queijo, que constitui a autentica
catedral onde se expõe, promove e
vende o melhor Queijo produzido no
concelho.O Queijo Serra da Estrela é
produzido a partir do melhor leite
cru de ovelha da raça autóctone
Bordaleira da Serra da Estrela, flor de
cardo e sal, misturados com mestria e
arte pelas mãos da queijeira, segundo
processos ancestrais sabiamente
guardados e transmitidos de geração
em geração.
O queijo é depois, submetido a
maturação ou cura num local com
temperatura entre 6ºC e 12ºC e
humidade entre 80% e 95%. O
processo de maturação até sair para o
mercado leva no mínimo 45 dias.
Quando chega à mesa dos comensais
apresenta uma pasta semi-mole,
branca ou ligeiramente amarelada, e
sem olhos.A forma é cilíndrica baixa,
com abaulamento lateral, sem bordos
definidos e com um peso que varia
entre 700 g e 1,7 Kg.
In the Capital of the Cheese Serra da
Estrela, the autarchy of Celorico da
Beira raised in honor of the shepherd/
producer of cheese, the Mansion of the
Cheese, what it appoints authenticates it
cathedral where it is exposed, promotes
and sells the best Cheese produced in
the district.The Cheese Serra da Estrela
is produced from the best raw milk of
sheep of the indigenous Crisp race of
the Serra da Estrela, of disentangle
flower and salt, mixed with expertise
and art for the hands of the
cheesemaker, according to ancestral
processes well guarded and transmitted
of generation in generation.The cheese
is then, when the maturing or cure was
subjected in a place with temperature
between 6ºC and 12ºC and moisture
between 80% and 95%.The process of
maturing up to going out for the market
gets a beating at least 45 days.When it
reaches the table of the diners he
presents a semi-soft, white or lightly
yellowed briefcase, and without eyes.
The form is a cylindrical decrease, with
side incurvation, without definite sides
and with a weight that varies between
700 g and 1,7 Kg.
P RO D U C T S
Queijo Serra da Estrela
Cheese
Queijo Serra da Estrela Velho
Old Cheese
Queijo de Ovelha amanteigado
Buttery Ship Cheese
Mel • Honey
Compotas • Jams
Vinho • Wine
Bolos Regionais
Tipical Cakes
Artesanato
Handy Crafts
Horário
De Terça a Sexta-feira:
9:00h às 19:00h
Sábado e Domingo:
9.30h/13:00h - 14:30h/18:00h
Horary
Tuesday to Friday 9:00am/7:00pm
Saturday and Sunday
9:30am/1:00pm - 2:30pm/6:00pm
L I N G U A S
F A L A D A S
L A N G U A G E S
Português
Inglês
Portuguese
English
Spagnolo
Francês
Spanish
French
151
France
Centre du Verger
HÉBERGEMENT COLLECTIF
11, av. des Cadets de Saumur
49350 Gennes • France
téléphon +33 (0)241 380 730
fax +33 (0)241 380 712
web www.cfp-gennes.com
Notre structure
Domaine
services
S E RV I C E S
Au cœur du Val de Loire
et du Pays de Loire en Layon,
l'hébergement collectif du Centre
du Verger accueille vos groupes
de 20 à 50 personnes dans
un cadre chaleureux et convivial.
Le Centre du Verger dispose
de 20 chambres de 2 à 4 personnes,
5 salles de travail,
cuisine et réfectoire,
salle de détente de 110m²...
A proximité, retrouvez piscine,
centre équestre, canoë-kayak
et nombreuses visites: Loire,
troglodytes, monuments de prestige,
caves viticoles,
produits à la ferme,
randonnées pédestres et vélo...
In the centre of the Loire Valley,
our accommodation structure
welcome groups
from 20 to 50 people.
With 20 bedrooms from 2
to 4 peoples, 5 work rooms,
kitchens and a restaurant,
that’s the perfect place to spend
good time in the Loire Valley.
Near the Centre du Verger,
you’ll find a swimming pool,
horses centre, kayaking
and numerous possibilities
of visits in caves, castles, museum...
T
S
R
U
C
T
U
R
E
S T R U C T U R E
Ouvert toute l’année • Open all year
Accès Internet • Internet access
Parking dans l'enceinte de la structure
Chauffage • Heating
R
E
S
T A
U
R
A T
I
O
N
R E S T A U R A N T
Cuisine traditionnelle • Traditional cusine
S
E
R
V
I
C
E
S
F A C I L I T I E S
Terrain de football et volley
Foyer avec ping-pong
Baby-foot
Salle TV
C
A
B E D RO O M
M
E
R
E
F A C I L I T I E S
Telefono in camera • Direct dial telephone
Tv in camera • TV
½ Pension ou Pension Complète
Full pension or /12 pension
Aria condizionata • Air conditioning
L A N G U E S
P A R L E E S E
L A N G U A G E S
154
Français
Espagnol
French
Spanish
Chateau de Suronde
A G R I C U LT U R E B I O L O G I Q U E
Suronde - 49190 Rochefort
sur Loire • France
téléphon +33 (0)241 786 637
web www.suronde.fr
Notre structure
Domaine
services
S E RV I C E S
Il faut franchir la Loire,
passer Rochefort et trouver
Chaume, petit hameau
accroché au Côteau. Se lancer sur
une piste de terre, quitter le temps
et les gens pour se perdre
dans les vignes – un océan
mouvant, émouvant, de ceps
et de feuilles, de sillons, de rangs.
Apercevoir la toiture du chai
et s’arrêter devant les trois pressoirs,
sans effrayer les poules,
les oiseaux, les animaux.
Faire quelques pas dans la propriété
et deviner une humidité,
de l’eau en contrebas: le Layon.
Un affluent de la Loire
qui amène ici la pourriture noble:
le fameux botrytis cinerea.
Horaires
Du lundi au vendredi:
9h00-12h00 et 14h00-18h00
Le samedi et dimanche:
sur rendez-vous uniquement
Cross the Loire Valley,
go past the village of Rochefort,
and you will come upon Chaume,
a little village posed
upon the hillside.Take a dirt path,
leaving time and people behind
to lose yourself in the vineyards
– a moving ocean of vinestocks,
leaves, fields, and rows.
When you see the roof of the winery,
stop in front of the three presses,
being careful not to disturb
the chickens, birds and other animals.
Walk around the property
and feel the faint humidity of water
down below: the Layon,
a branch of the Loire River
which brings noble rot (the famous
Botrytis cinerea) to the area.
Cuisine traditionnelle à proximité
Parking
Hébergement sur place possible
Bed & breakfast
vins produits
W I N E S
Anjou Blanc • Chenin Sec
Dry White Wine
Quarts De Chaume
Selecion De Grains Nobles
Sweet White Wine
Sauvignon
Opening hours
9am-12am and 2pm-6pm
Saturday and Sunday:
by appointment only
L A N G U E S
P A R L E E S
L A N G U A G E S
Francês
Anglais
French
English
Allemand
Chinois
German
Chinese
155
Domaine Cady
VINS D’ANJOU
E T C O T E AU X D U L AYO N
20 Valette - 49190 Saint Aubin
de Luigne • France
téléphon +33 (0)241 783 369
fax +33 (0)241 786 779
web www.domainecady.fr
Notre structure
Domaine
services
S E RV I C E S
Viticulteurs de père en fils depuis
quatre générations, l’exploitation
s’est agrandi au fils des ans et
compte aujourd’hui 20 ha.
Notre domaine se situe au coeur
des Coteaux du Layon
sur la commune de Saint Aubin
de Luigné. Petit village niché
au creux des coteaux, qui est
très accueillant avec ses promenades
en barques et ses vieilles demeures.
Notre spécialité de par notre
situation géoraphique, est bien-sûr
le COTEAUX DU LAYON.
Notre vignoble est conduit
en agriculture raisonnée.
Depuis neuf ans, il est agréé
et reconnu “TERRA VITIS” :
observer, respecter pour produire.
Nous accueillons
et faisons visiter notre domaine.
This familial winery (4 generations
of wine grower) is composed
of 20ha, in the heart of the famous
“Coteaux du layon”, in the little
village of St Aubin de Luigné.
Our biological production
is open to the public
to discover the way we produce
our wine and as well to taste
the differents flavour.
Parking
vins produits
W I N E S
COTEAUX DU LAYON
SAINT AUBIN
Vin moelleux
Apéritif et fromages bleus
Sweet white wine
Opening hours
9am-12.00am and 2am-6.00pm
Saturday and Sunday:
by appointment only
CHAUME
Vin liquoreux
Apéritif et foie gras
Sweet white wine
ANJOU VILLAGES
100% Cabernet Sauvignon
Vin rouge puissant
Red wine
CABERNET D’ANJOU
Rosé 1/2sec,
Idéal l’été pour l’apéritif et vos entrées: melon…
Sweet rosé wine
Horaires
9h00-12h00 et 14h00-18h00
Le samedi et dimanche:
CRÉMANT DE LOIRE AOC
Brut
Fines bulles
Sparkling wine
L A N G U E S
P A R L E E S
L A N G U A G E S
156
Français
Anglais
French
English
Domaine de Flines
VINS D’ANJOU
102, rue d’Anjou
49540 Martigné-Briand • France
téléphon +33 (0)241 594 278
fax +33 (0)241 594 560
web www.domainedeflines.com
Notre structure
Domaine
services
S E RV I C E S
Situé en Anjou au coeur
de la vallée de la Loire, notre
domaine familial s’étend sur 47 ha.
Venez découvrir notre passion
et notre palette de vins rosés,
rouges et blancs que nous
produisons en alliant pratiques
culturales traditionnelles
et innovations.
Nous pouvons également
vous proposer notre jus de raisin.
La maison a toujours été ouverte
à la vente directe aux particuliers
et peut recevoir des groupes,
sur rendez-vous, pour des visites
du vignoble et de caves.
Parking accueillant
tout type de véhicules: voitures,
camping-cars et autocars.
Situated in Anjou in the heart
of the Loire Valley, the Domaine
covers over 47 hectares of chalky
clay soil with a south facing aspect.
Various varieties of grape
are carefully and sensitively cultivated
to produce and bottle
wine maturing in the cellars.
The wines produced offer
a variety of flavours which
we hope will delight
your eyes and your palates.
Private customers wishing to taste
and purchase our wines are welcome
to visit our vineyard and our winery.
Group visit can also
be arranged by appointment.
Accomodating carpark: cars,
motor homes and buses.
Parking
vins produits
W I N E S
Vin rosé sec et fruité
Sweet rosé
Vin rosé demi-sec
Dry rosé
Vin rouge élégant et fruité
Red wine
Vin blanc moelleux
Sweet white wine
CRÉMANT DE LOIRE AOC
Brut
Sparkling wine
Horaires
9h00-12h00 et 14h00-18h00
Le samedi:
sur rendez-vous uniquement.
Opening hours
Monday to Friday:
9am-12.00am and 2am-6.00pm
Saturday:
by appointment only.
L A N G U E S
P A R L E E S
L A N G U A G E S
Français
Anglais
French
English
Allemand
German
157
Domaine de Pied Flond
VINS D’ANJOU
Pied Flond
téléphon +33 (0)241 599 236
web www.pied-flond.fr
vins produits
W I N E S
Notre structure
Domaine
COTEAUX DU LAYON
Vin blanc moelleux
Sweet white wine
Notre Domaine est situé
à l’entrée de Martigné-Briand,
à 30 km au sud d’Angers,
en plein coeur de la vallée
de la Loire. Ancienne seigneurerie
du Xvème siècle, ce manoir
a conservé en partie les traces
du passé: mâchicoulis,
meurtirères, douves et enceinte.
Une tradition rapporte que
le Domaine servit de cachette aux
Chanoines de martigné en 1586!
Depuis 7 générations de vignerons
ont travaillé sur ce Domaine
en se transmettant leur savoir-faire
dans le respect de la tradition
et le souci d’une amélioration
constante de qualité.
Possibilité d’accueillir
les groupes et d’organiser
des journées dans le vignoble.
Parking accueillant tout type
de véhicules: voitures,
camping-cars et autocars.
Horaires Du lundi au vendredi:
9h00-12h00 et 14h00-18h00
(sur rendez-vous)
Le samedi: 9h00/12h00
158
The Pied-Flond domain
is located 30km (18 miles)
south of Angers close to the village
of Martigné-Briand, in the heart
of the Loire Valley.The Pied-Flond
buildings date from the 15th century
and were modified in the 19th century.
The main gate was machicolated
while the main building was designed
with slits for archers.The outer walls
and moat are partially visible today
on the north side.The house used
to include a chapel, built in 1547,
dedicated to St Nicolas.
Tradition has it that the house
was used to hide the Martigné
Canon’s treasure in 1586!
Group visit can be arranged
by appointment.
Accomodating carpark:
cars and buses.
ROSÉ DE LOIRE
Cabernet d’Anjou
Vins rosés sec et demi-sec
Rosé wine
ANJOU GAMAY
Anjou Rouge
Red wine
ANJOU
Blanc sec
Dry white wine
SAUMUR BRUT
Méthode Traditionnelle
Fines bulles
Sparkling wine
L A N G U E S
Français
Anglais
French
English
Allemand
German
Opening hours
(by appointment)
Saturday: 9am-12am
P A R L E E S
L A N G U A G E S
Domaine Matignon
VINS D’ANJOU
V I N S D U VA L D E L O I R E
21, avenue du Château
téléphon +33 (0)241 594 371
fax +33 (0)241 599 234
web www.domaine-matignon.fr
services
S E RV I C E S
Notre structure
Situé en plein coeur du vignoble
d’Anjou, à Martigné-Briand,
commune la plus viticole de cette
région, le Domaine Matignon,
a été créé en 1988
par Yves Matignon, fils d’une famille
de vignerons depuis
trois générations. Hélène, sa soeur,
l’y a rejoint un peu plus tard.
Nous produisons des vins blancs,
rosés et rouges sur une surface
de 38 ha. Vous qui aimez
les rapports directs avec le vigneron,
nous partagerons des moments
de plaisir et d’authenticité.
Nous vous transmettrons le fruit
et l’amour de notre travail
attaché au terroir. Le Domaine
se distingue régulièrement pour
la qualité de ses vins
dans différents concours et guides.
Tous les vins du Domaine
sont élevés et mis
en bouteille à la propriété.
Horaires Du lundi au vendredi:
9h00-12h30 et 14h00-18h30
Le samedi:
Domaine
Situated in the heart of Anjou’s
vineyard, in Martigné-Briand,
at the south of the Loire Valley,
the Domaine Matignon is a family
propriety since 3 generations,
runned by Yves and Helene Matignon,
brother and sister.
The town, Martigne-Briand,
has the greatest surface of vines
of the Anjou’s area. We have
38 hectares of vines on which
we produce white, rose and red wines.
Chists, shell marls, clays, limestone
are the components of our soils.
We work the vineyard on the basis
of respect of the terroir from which
we can extract the best grapes
at the best maturity to make
quality wines. Every year,
we get rewards for some
of our wines and we are regularly
quoted in the Guide Hachette
in France. All our wines are raised
and bottled on our Domaine.
Bed & breakfast
Parking voiture • camping-car • autocar
vins produits
W I N E S
Vin rosé demi-sec
Rosé wine
Vin rouge fruité
Red wine
Vin rouge charnu
Red wine
Vin blanc moelleux
Sweet white wine
Saumur méthode traditionnelle AOC brut
Sparkling wine
L I N G U E
P A R L A T E
L A N G U A G E S
Français
French
Allemand
German
Anglais
English
Opening hours
9am-12.30am and 2pm-6.30pm
Saturday: by appointment only
159
DomaineTrompeTonneau
VINS D’ANJOU
12, rue du Layon - 9380 Faveraye
Mâchelles • France
téléphon +33 (0)241 541 495
fax +33 (0)241 540 388
web www.trompetonneau.com
Notre structure
Domaine
vins produits
Depuis 1950 et la création
du vignoble familial,
nous apportons toutes
nos compétences et notre
savoir-faire pour mettre
à la disposition de notre clientèle
des vins de grande qualité.
Notre Domaine
compte aujourd’hui 30 hectares
de vignes, tous classés en AOC
(Appellation d’Origine Contrôlée).
Ces principaux cépages sont
le Cabernet Franc et le Chenin,
cultivés sur des sols à dominante
Gravier d’Anjou et schiste.
Since 1950 and the creation
of this familiual vineyard,
we bring all our knowledge
at the customer’s disposition
to provide wines of high quality.
Our Domaine is composed of 30ha
of vineyards, all of them
are classified to produce only
“certified high quality” wines.
W I N E S
COTEAUX DU LAYON
Vin blanc moelleux
Sweet white wine
ROSÉ DE LOIRE
Cabernet d’Anjou
Vins rosés sec et demi-sec
Rosé wine
ANJOU GAMAY
Anjou Rouge
Red wine
ANJOU
Blanc sec
Dry white wine
SAUMUR BRUT
Méthode Traditionnelle
Fines bulles
Sparkling wine
Horaires
9h00-12h00 et 14h00-18h00
Le samedi:
Opening hours
Saturday:
by appointment only
L A N G U E S
P A R L E E S
L A N G U A G E S
160
Français
Anglais
French
English
Le Clos des 3 Rois
L I L I A N E E T M A R C D U S E AU X
13, rue du Bellay 49380
Thouarcé en Anjou • France
téléphon +33 (0)241 663 404
mobile +33 (0)699 919 520
web www.closdes3rois.fr
Notre structure/produits
Domaine
services
Dans le vignoble (Coteaux
du Layon/Bonnezeaux), entre
Angers, Saumur et Cholet,
5 chambres d’hôtes de charme
(2 à 5 personnes) vous attendent
dans les dépendances rénovées
de notre demeure du 19ème siècle.
Tout a été prévu pour
votre confort: literie très haut
de gamme, climatisation,
salle de billard, piscine chauffée.
Nous organisons sur demande
des soirées gourmandes
pour les groupes animées
par un vigneron avec dégustation
de vins d’Anjou
et de produits du terroir.
In the heart of the vineyards
(Coteaux du Layon/Bonnezeaux),
between Angers, Saumur
and Cholet, 5 stylish all en-suite
non smoking bed and breakfast
with exceptional comfort
with our bedding, air conditioning,
heated swimming-pool
from June to September,
French billiards...
Wine and local products
tasting sessions
can be organized for groups.
S E RV I C E S
Restaurants à proximité • Restaurant
Soirée gourmande sur demande pour les groupes
Thematics animations onn demand
Tennis à proximité
Piscine couverte à proximité
S
T
R
U
C
T
U
R
E
S T R U C T U R E
Ouvert toute l’année • Open all year
Accès Internet à proximité • Internet access
Parking à proximité • Parking
Animaux non acceptés • Pets not allowed
Site non fumeur • No smoking
Paiement par CB accepté
Possibility to pay by credit card
Air conditionné • Air conditionned
Piscine chauffée de juin à septembre
Site non fumeur, animaux non acceptés.
Paiement par CB accepté
Swimming pool
No smoking, pets not allowed.
Possibility to pay by credit card
Salle de billard français
L A N G U E S
P A R L E E S
L A N G U A G E S
Français
Anglais
French
English
Allemand
Espagnol
German
Spanish
161
Maison Coraboeuf
C L A I R E E T B E RT R A N D
La Télachère
49310 Vihiers • France
téléphon +33 (0)241 758 239
fax +33 (0)241 561 045
Notre structure
Our firm
services
S E RV I C E S
Il y a plus de 20 ans déjà
qu’à la ferme de la Télachère,
l’activité principale
est la production de Foie gras.
Nos canards sont élevés
depuis leur plus jeunes ages
dans nos parcs herbés, pour ensuite
être gavés de façon traditonnelle
aux maïs grain entier;
la transformation s’effectue
dans nos laboratoires agrées
aux normes sanitaires, et selon
une méthode simple, traditionnelle,
mais ô combien délicate!
Dans la famille Coraboeuf,
notre savoir-faire existe
depuis 2 générations!
Ouverture de la boutique
aux particuliers du lundi au vendredi
de 9h à 12h30 et de 14h à 18h30.
Le samedi sur RDV.
Accueil de groupe
(à partir de 20 pers.) pour visite
et dégustation payante
Restauration pour groupe
exclusivement (sur réservation)
From 20 years in the farm
of the Telachere, we produced
one of the best foie gras
of the Loire Valley.
Our ducks are bred outside
and feed with local corn.
L
A
S
T
R
U
C
T
Ouvert toute l’année
U
R
• Open all year
(sauf du 1er au 8 Janvier et 1ere quinzaine d’Aouts)
Parking protégé •
Protected parking
Accueil handicapé • Access
for disabled
Chauffage •
heating
Cuisine traditionnel à base de Canard gras
Traditional cusine
produits
P RO D U C T S
Foie gras de Canard Entier
Rillettes pur canard
We are open to the public
from Monday to Friday,
between 9 and 12.30
et 14.00 and 18.30.
By appointment on Saturday
Pâté de canard
Gésiers confits
Confits de canard
L A N G U E S
P A R L E E S
L A N G U A G E S
Francês
French
162
E
Information
Contact details
For further information about the Project,
the coordinator’s contact details are
Paolo Pileggi
CO.G.A.L. Monte Poro – Serre Vibonesi
Viale Affaccio, IV Traversa n. 9
89900 Vibo Valentia • Italia
Tel. +39 0963 91312
Fax +39 0963 94413
[email protected]
www.cogalmonteporo.net
www.euroconsulting-geie.net
I testi e foto del territorio sono stati forniti
dai vari GAL di riferimento.
I testi e le foto delle aziende sono state fornite
direttamente dalle ditte che si assumono
ogni responsabilità di quanto pubblicato.
Any information, content and picture have been provided
by the LAGs with reference to their own area.
The firms are responsible for any information, content
and picture provided with reference to their forms.
Content
Italia
..............................
5
Cyprus
..............................
47
Ε. .λ.λ ά. ς. . . . . . . . . . . . . . . . . . . . . . . . . .
51
España
..............................
91
Italy
Greece
Spain
Portugal
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 131
France
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 153

European delicacies

Transcription

Similar documents

- EPMagazine

Ωράριο Λειτουργίας Διεύθυνση • Address Ανακαλύψτε τη χαρά του

brussels declaration

Thalasso Spa Brochure - Royal Myconian Hotel in Mykonos

Handbook - news of the project gift 2.0

collection - Helen Seward

EV15/35, EV20/45, EV40/45, EV60/45, EV80/45, EV30

Manual de instalación

DUNE by pedini - Pedini Cucine