Esperienze sul Gargano » Typical products of Gargano http://www.esperienzesulgargano.com/en Probabilmente la tua miglior vacanza..! Thu, 02 Jul 2015 08:20:26 +0000 en-US hourly 1 http://wordpress.org/?v=4.0.1 Extra virgin olive oil from Gargano, true gold! http://www.esperienzesulgargano.com/en/blog/2014/01/02/olio-extravergine-di-oliva-del-gargano-oro-vero/ http://www.esperienzesulgargano.com/en/blog/2014/01/02/olio-extravergine-di-oliva-del-gargano-oro-vero/#comments Thu, 02 Jan 2014 14:42:19 +0000 http://www.esperienzesulgargano.com/?p=1038 When arriving on Gargano, among the first things that almost hypnotize the travelers are without doubt the secular olive trees. Imposing and wonderful, they have large twisted trunks with odd shapes, branches that almost touch the ground and evergreen leaves. This secular trees found their origins in the ancient Rome and are a true fountain […]

L'articolo Extra virgin olive oil from Gargano, true gold! sembra essere il primo su Esperienze sul Gargano.

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When arriving on Gargano, among the first things that almost hypnotize the travelers are without doubt the secular olive trees. Imposing and wonderful, they have large twisted trunks with odd shapes, branches that almost touch the ground and evergreen leaves.

This secular trees found their origins in the ancient Rome and are a true fountain of pride and support for the habitants of Gargano, they are cared, respected and loved like sons.

piccole olive che crescono gargano olive pronte per la molitura frantoio gargano olive del gargano olive del gargano appena raccolte macine di pietra antiche gargano molitura olio albero di olive del gargano olio extravergine di oliva del gargano finito olive pronte per essere macinate frantoio gargano albero olive gargano alberi olive gargano olive mature albero gargano albero olive del gargano

They are ancient trees, picturesque, that inspire peace and tranquility; trees considered live monuments; in effect they are protected by law being a true patrimony of this territory.

Every year is truly emotional observing the numerous habitants of Gargano that, like in a rite, are preparing to harvest the olives. Between the mostly utilized tools for this harvest it’s curious seeing that here it’s still in use harvesting by hand; but thanks to this and to the great capacity of those who use this method that are obtained perfect fruits of a high quality, ready to be brought into one of many local mills. It’s thanks to this ancient method of harvesting that give birth to the famous extra virgin olive oil from Gargano DOP.

In the traditional mills of Gargano can still be found the ancient methods for pressing the olives. Seeing those enormous ancient millstones turn without stopping is really emotional and it is even more emotional seeing the initial product becoming “squeezed olive juice”. I guarantee that assisting to this ancient working methods is an experience that will take back in time and will let you dreaming.

Naturally even in the more modern mills, even those definitely interesting to be visited, the used method for obtaining the famous extra virgin olive oil of Gargano isn’t very different of the traditional method; you can see less workers and more machines and, instead of ancient millstones you can see more technological equipment.

Whichever the method, the olives are first brought to ambient temperature and that pressed at a temperature not higher of 30 degrees. With this procedure it is guaranteed an olive oil of a significantly superior quality.

The taste of the extra virgin olive oil from Gargano depends on the area where olives were harvested; the clime, sun exposure and type of terrain where the trees are planted influence the taste of the final product making it different and with a specific taste for every area of Gargano. It should be emphasized, however, that this extra virgin olive oil is always unique and with an intense taste, of a bright green-yellow color and an incredible density. Just think that in all of the world the olive oil is the only oil extracted from fruits and not from seeds, practically real olive juice.

More than the taste, this famous oil, that Homer called “liquid gold”, has infinite benefic proprieties for the human body; it possesses numerous medical proprieties, it is used as main ingredient for various cosmetics, soaps, beauty products and many more and, thanks to high presence of omega 3 and omega 6 in it, the olive oil is a true elixir for beauty and youth.

If you wish to live this emotional experience and see the production process of the olive oil from Gargano, maybe taste some freshly squeezed oil or even purchase it from a local producer, you should know that the harvest and oil production begins at November and finishes at January.

Live this experience, from olive harvest to the production of this famous extra virgin olive oil from Gargano, is a way to live together with us our traditions, a way of getting to know and appreciate our roots, our history, our culture; in other words another wonderful experience to live on Gargano.

Great experience on Gargano to you all…!!


P.s.: If you liked my article and appreciated my commitment click Like and Share on your social through the appropriate buttons. If you are interested of buying the TRUE extra virgin olive oil from Gargano, CONTACT ME, I will help you search the best product with the best price and I will organize everything that is needed to make it arrive directly at your home. Contact me even if you want to come and live the experience of olive harvesting to the production of the delicious oil. What are you waiting for?  I’m here for you for FREE, and if you’re wondering why for FREE, you must know that I LOVE my land and I want everyone who visits to remain more than satisfied, therefore spirit, passion and so much love here is my recipe..!!


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Caciocavallo podolico from Gargano, an emotional experience http://www.esperienzesulgargano.com/en/blog/2013/12/30/il-caciocavallo-podolico-del-gargano-unesperienza-emozionante/ http://www.esperienzesulgargano.com/en/blog/2013/12/30/il-caciocavallo-podolico-del-gargano-unesperienza-emozionante/#comments Mon, 30 Dec 2013 16:44:31 +0000 http://www.esperienzesulgargano.com/?p=871 Dear friends, if you find yourself in holiday in Gargano you will certainly have the occasion to make a beautiful walk to see the green and deep woods or even better, go into the wonderful Umbra forest, in Gargano National Park that expands for kilometers along the central-oriental part of the territory. You need to […]

L'articolo Caciocavallo podolico from Gargano, an emotional experience sembra essere il primo su Esperienze sul Gargano.

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Dear friends, if you find yourself in holiday in Gargano you will certainly have the occasion to make a beautiful walk to see the green and deep woods or even better, go into the wonderful Umbra forest, in Gargano National Park that expands for kilometers along the central-oriental part of the territory.

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You need to know that Gargano is a land full of surprises and in this place is easy to come across something really emotional, in fact it is very likely that you will see very close to you the sweetest eyes from all the forest, I am speaking about the eyes of the undisputed queen of our diary panorama, her majesty the podolica cow.

The sweet eyes of this splendid animal along with its charming beauty will brighten your day right away making it really magic especially if with you are your youngs or even better toddlers who will remain charmed.

This cow or better, this breed of cattle, is the undisputed queen of Gargano because from its fatty milk our shepherds, true artisan masters of cheese obtain, through a difficult process, the famous caciocavallo podolico, true gastronomic excellence of our territory. The beautiful thing that will strike you is that almost anytime, walking a little, it is possible to taste and acquire directly from the farms the famous caciocavallo podolico and why not even witness the production of this wonderful cheese.

You know, it’s almost impossible to see in other places herds of Podolic cattle at some steps away from you, with their rectilinear profile, characteristic horns and splendid grey mantle. When you are close enough they guard you with immense curiosity and even if they know that there is their territory and we are simple visitors, they let themselves be admired and give us, together with the green of the woods and the song of the birds, an almost supernatural contact with Mother Nature.

It will let you speechless the unforgettable living spectacle of this experience; an emotion that only in Gargano you can try. But let’s leave out all this for a moment and understand a little how this podolic cattle are raised and how the famous caciocavallo podolico is made. The raising method of these fantastic friends is free; the cattle are let free on the cliffs and mountains, where they eat exclusively wild herbs like rucola, borage, nettles, rosehip even hawthorn, carnelian, juniper and many others.

Another fantastic experience that this animal often makes us live is that of assisting of their, I call it “biologic schedule”; yes, you understood well my friends!! The cattle go grazing by themselves, every morning at the same hour and when the evening falls down, almost knowing what time is it, by themselves they return to the farm for reenter in their cribs and indulge themselves a little well deserved rest. An unique emotion, I guarantee..!

Speaking about the characteristics of Podolic cows, unfortunately they don’t offer a great qunatity of milk, and usually for making few caciocavallo cheese they use the milk from the whole herd. But the milk they offer is something exquisite, fatty and with a wild flavor from everything they eat. Exactly these characteristics make caciocavallo podolico a true delicacy; at its interior one can appreciate intense flavors and perfumes that will enchant you.

The production of caciocavallo podolico occurs through a variety of “artistic” heavy procedures. The shepherds that makes it are true artists and with their hands bring to life an unique and rare spectacle that you cannot miss.

In order to make the caciocavallo, first thing is to boil the milk and then the rennet is added (exclusively natural); the curd that is obtained, after the liquid from the pot is eliminated, is put into great ancient wood containers where it is left to rest where forms tall and round loaves. Once obtained the loaves, the shepherd with its never missing knife, begins to cut stripes of dough until is all finished. And here is where the difficult magic begins, and you will immediately find out why.

In an ancient wooden bowl, where first were put the stripes of dough, it’s poured boiling water; with an ability and unique resistance the skilled shepherd begins to work the dough, immersing it into boiling water with his bare hands and helping himself with a flat-faced stick begins to pull the dough making it homogenous and giving life to famous spun paste.

You should see them while this masters are at work, it’s an indescribable emotion. It’s like observing some great painter while painting his masterpiece. A spectacle..!

Once the dough is all made spun it begins the process of giving it the form. And look how another magic of our shepherd begins. With very complicated movements for us “the ordinary mortals” he brings to life the king of cheese form Gargano, the famous caciocavallo Podolico. Now our caciocavallo is ready to dive into the brine (a bowl with a highly concentration of salt) and spend a whole day in there.

Taken out from the brine, the caciocavallo is tied with a cord from its neck and it is let hanging in an environment with right temperature for all the time of its stage. Here it gets its famous shape. The crust of caciocavallo podolico, initially smooth and soft, gets hard with the pass of days protecting the famous cheese of atmospheric agents that otherwise would spoil it. The caciocavallo are like little babies for this shepherds, are their creation and they take care of them almost like they are their sons.

Almost always, these cheese are let to stage in the mountain farms where they can find the ideal air and temperature and so mature at their best; sometime they are even let in ancient deep underground wells. This method is much more ancient and the result will take your breath away.

The time of staging is minimum three months and goes up to three years or more; this gives caciocavallo an intense and complex flavor, with wild notes of herbs and smoke balanced by a sweet fruited retro taste; often it pinch the throat, this is the result of the wildish and natural diet of the cattles.

This is how caciocavallo podolico from Gargano is born, this is how is born a rare and mysterious cheese that from decades, in this land, unite and hold whole families. In this way the shepherds, thanks to the milk of this wonderful animal brings to life a true magic for your eyes and mouth.

This is the experience that I saw and I wanted to share with you today, that is the emotion that you can live, even with me if you want, visiting the Gargano.

Great experience on Gargano to you all…!!


P.s.: If you liked my article and appreciated my commitment click Like and Share on your social through the appropriate buttons. If you are interested in this kind of experience CONTACT ME, I will be happy to help and advise you in order to guarantee a fantastic experience. What are you waiting for?  I’m here for you for FREE, and if you’re wondering why for FREE, you must know that I LOVE my land and I want everyone who visits to remain more than satisfied, therefore spirit, passion and so much love here is my recipe..!!


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Gargano between bread and ancient traditions http://www.esperienzesulgargano.com/en/blog/2013/12/29/il-gargano-fra-tradizione-e-pane/ http://www.esperienzesulgargano.com/en/blog/2013/12/29/il-gargano-fra-tradizione-e-pane/#comments Sun, 29 Dec 2013 15:47:53 +0000 http://www.esperienzesulgargano.com/?p=760 We are living in a world always more technological where the people runs and goes in a hurry, busy with work and other million thoughts and with little time for themselves. We forget always more what it means having a moment of rest, a moment of peace to remember what is really important in life […]

L'articolo Gargano between bread and ancient traditions sembra essere il primo su Esperienze sul Gargano.

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We are living in a world always more technological where the people runs and goes in a hurry, busy with work and other million thoughts and with little time for themselves. We forget always more what it means having a moment of rest, a moment of peace to remember what is really important in life and for life. With this rhythms we often forget the enormous benefits of a regular life and a healthy diet full of genuine traditional products.

pane del gargano monte sant'angelo pane del gargano pane e olio del gargano tipico forno del gargano impasto di pane del gargano pane del gargano

In the context of a frenetic life in which we all find ourselves today it is still a place that certainly is an exception, this place is called Gargano. Here people doesn’t seem to be influenced much by the changes of the world, this is place where time flows more slowly, a place of peace, of serenity, a place for cure the mind, body and soul.

Gargano is a place that keeps alive its customs and traditions, a place where everything has a different flavor, and speaking of flavors, here is present an exquisite traditional product, a product that is a symbol of everyday life, a religious symbol and that in the past was even a symbol of power; this product is the symbol of a territory where is always possible finding the taste of the past and the memory of an “ancient craft” capable of withstand any future battle. This excellent product is the bread.

Here, on Gargano like in major part of Puglia, the bread is unique and cannot be imitated in any other place of the world. Even if the main ingredients are more or less the same, here are more of two hundred bread types made from an impressive variety of grain types. The real secret of this land is that here still exists all the ingredients that are hard to find around like passion for tradition, the pure air that here has a different flavor and the great peace that this unique place knows to transmit.

The great respect for the hardly gained food that is still nourish the habitants of Gargano, it’s demonstrated even by the fact that in garganic cuisine almost never something is wasted; speaking about the bread, from the dough leftover after the main production, can be obtained others delicious traditional products like typical “raratura” from Rodi Garganico, pizzas or stuffed “focaccias”, “pettole” the famous “paposcia” from Vico del Gargano, “casatielli” and many others.

This are experiences that a traveler can have only here on Gargano maybe by touring through villages and lanes almost like taking a trip back into the time; Gargano is like this, as we told it, a fascinating place, rich of history, tradition and culture located in a unique landscape; a place that makes you be a little more childish and makes you forget, even for a short period of time, that we live in a world that has forgotten what it means to live!

Great experience on Gargano to you all…!!


P.s.: If you liked my article and appreciated my commitment click Like and Share on your social through the appropriate buttons. If you are interested in this kind of experience CONTACT ME, I will be happy to help and advise you in order to guarantee a fantastic experience. What are you waiting for?  I’m here for you for FREE, and if you’re wondering why for FREE, you must know that I LOVE my land and I want everyone who visits to remain more than satisfied, therefore spirit, passion and so much love here is my recipe..!!


L'articolo Gargano between bread and ancient traditions sembra essere il primo su Esperienze sul Gargano.

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