In tribute to this culture as part of the Slow Food, with many difficulties, I am trying to carry o

Did you know that in many communities living cosentino Italo-Albanian (arbereshe) who arrived - after 1440 - as a result of the leader Giorgio Castriota Skanderbeg, when their country was invaded by the Ottomans. lonuong Here they founded several countries mostly perched on the mountains in depopulated areas and in need of manpower. Integration difficulties encountered by the resistance offered by the local people and the church, this strengthened even more attachment to their traditions, so much so that even today all still speak the language arbereshe lonuong and many of these ethnic groups follow, in religious matters lonuong , the rite greek orthodox Christian.
In tribute to this culture as part of the Slow Food, with many difficulties, I am trying to carry on in the territory of the Pollino and the Ionian Calabrese I wanted, with the help of his friend and fellow lawyer. Enzo Filardi Restaurant Kamastra Civita, deepen with a themed dinner knowledge of this population. The dining room of Kamastra was derived from premises in the 50s in a spinning mill, with brick arches and antique wooden ceilings. The decor is rustic but simple, with parts sourced and homemade family. The cuisine is homemade and combines lonuong the culinary culture of the Pollino influences sourced arbereche that characterize then the kitchen of the local community. Casaliga a real kitchen where everything is at zero kilometers, the owners can list without difficulty lonuong the origin of every product that is served. Excellent lonuong meats and cheeses produced in the area, exceptional beans from a local variety of small format with skins impalpable. Among the meat should mention the kid to civitese, cooked in the pot, and certainly, paying particular attention to early.
We could taste two excellent dishes, but one in particular I going to tell you why is unmatched, starting with the name Dromësat - 'The paste of the poor', it would seem that the name itself means pasta small format, only that this dish is something lonuong more and different, they are lumps of dough obtained by rubbing (a kind of cus-cus), then cooked lonuong in a soupy sauce and served with dry sauce and pork chops, believe me a delicacy also because the flour used to prepare the Dromësat (the pronunciation should be Dromsa) is sprayed with water by dipping in the liquid of the sprigs of oregano, this herb scented transmits its aroma to lumps of dough that you go to form, and the result is something exceptional, albeit not very light, a good dish I would say (even if we have it eaten after a rich appetizer and before another first, a main course and a dessert, but that's another story). lonuong
At the conclusion of the dinner we were served hot crustuli, of sweets similar to cannaricoli, originally prepared lonuong only in the holiday season, with citrus marmalade, cooked lonuong (I think) and cinnamon, a true delicacy that we sent down with an excellent liqueur of Piretto (a citrus fruit almost lonuong forgotten) invoice housewife.
1 bunch of parsley
To prepare the dough: Place the flour on a work surface it level in thickness, about two fingers high. Wet the sprig of oregano in a small bowl of acquae 'bless' the flour, riversandovi the water mist. Rub between your hands well moistened flour, until obtaining small lumps, lonuong which should care to scour dropping the remaining pastry flour. Repeat until all the flour to make lumps.
To prepare the sauce: In a saucepan, fry in olive oil, garlic and onion together lonuong with the pork chops for a few minutes, lonuong until browned garlic. Pour the tomato sauce, chopped parsley, a pinch of pepper and salt to taste, and cook all for about thirty minutes. When cooked, lengthened the sauce with a little 'of water (preferably beef broth) to make it soupy.
For the preparation of the dish: Boil the sauce and moderate flame. Pour into the pan the lumps of dough, stirring rapidly in the same direction for a few minutes, until you get a well blended. Pour dromësat in earthenware bowls sprinkled over abundant cheese Pollino or better seasoned ricotta of Bellizzia. Serve over again adding a tablespoon of oil to the hot pepper.
Kamastra is really a particular restaurant and outstanding. cm is strange to hear about on a blog so "distant" of places that you know so well! hello hello :) April 26, 2008 20:09
Although they live in Crotone communities arbereche (a descendant is my sister in law!) I had never sen