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Vico Terzo Indipendenza 7
87033, Belmonte Calabro
P.IVA 01222880112
Tel.: 3485187612
fra.alba79@libero.it
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Dove Siamo

BIGGEST EVENTS

BIGGEST EVENTS

Local Products

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PRESEPE VIVENTE:

NATIVITY:

It takes place December 26 of each year, organized by the 'Association "Broom" by 16 years, sees the active participation of Belmontesi, as listed, give rise to a distinctive religious and cultural event in the' area of our charming Old Town: the Nativity.

The Tomato of Belmonte Calabro One of the characteristics of Belmonte Calabro, is the giant tomato. The fruits, on average, reach a lost ranging from 700gr, the 1500g. The "Giant", the only Italian tomatoes to bear a De.CO, differs from other species, for its sweetness and the near absence of water inside. Subject to many imitations production, and grows into its own only if grown in the open and hilly terrain in the details of Belmonte Calabro. A label affixed to each fruit, with the brand APB, the consortium of organ protection, differentiates it from imitations.

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Tomato Belmonte ela his feast (August 8

Tomato Belmonte ela his feast (August 8

Fish of Tirreno


Can not miss the fish of the Tyrrhenian Sea, caught daily by local fishermen
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August 16: FESTIVAL OF PASTA ZITI:

It 'an event organized by the pro-loco now in its sixteenth edition. The same takes place in the historic center of Belmonte Calabro August 16 of each year and sees a large participation of the whole district. 
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The pig's Products

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The breeding and processing of pork was and has remained a ritual that takes place every winter in almost all families Belmontesi. The killing of the pig represents feast days in which there is an atmosphere of cheer along with family and friends.
The pig does not throw anything away, not even the blood, leading to a tempting chocolate cream, candied fruit, dried fruit, cooked wine, sugar and lots of delicious spices and ingredients according to your imagination, this product is called "BLOOD"

Are so many products that accumulate in about three days in the pantry, but mostly are 4:
The SOPPRESSATA,
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is made with the best meat of the pig that are chopped mixed with very little fat. Later joins the weighed salt, black pepper, chili spicy sweet according to their needs, and it is left to stand for about 2 hours. Following is stuffed inside the guts of the pig, before they are washed very thoroughly with hot water and lemon. The meat should be worked very well to avoid empty.
The SAUSAGE,
his procedure is the same as the brawn, the only thing different are the kind of guts, it is taken the more subtle
The CAPICOLLO,
is an entire piece of meat (loin and the front of her fat), which is well pressed salted and spiced with red pepper, black pepper and salt weighed, then wrapped in the diaphragm, and tied tight.
The BACON,
is obtained from the belly where alternating layers of fat and lean meat is cut into rectangular pieces salted and flavored


 
17/18 AGOSTO
"Vivere Belmonte"
Mediterranea Festival of Culture

.music for the soul intoxicated ...
cuisine to delight the palate ...
painting ..., goldsmith's art and photography to honor the view
and then show ... so much to cheer people
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The figs

Another product that was purchased within the typical traits of our town is damn. This fruit has no special characteristics as regards its production but acquires its originality for what concerns the working. The manufacturing process of the fig tree that starts with the 'drying in the sun on mats called "cannizzole" ends with the production of various types of products related strongly to tradition. The damn represented a fundamental food in the diets of our ancestors, it was in fact retained after processing, in a special chest called "casciune."

The finished product can come in many forms result from different processing techniques: the "spreaders", the "braids", the "crowns" and "rosettes".
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The canned in oil

Land most typical features of our products are appreciated for its delicious flavors are preserved . Each product has the time of its production , such as oil ( October-November ) put at the first place in our kitchen. Because of its oil , the table belmontese is made also by the provision of tasty side dishes, pickles , all in jars from eggplant, zucchini, hot peppers, olives , mushrooms, artichokes , sundried tomatoes , etc. . The process is easy , just wash and cut the vegetables into strips. Cook them with water and vinegar or white wine , squeeze well, then place them in the appropriate jars and add the olive oil and favorite fragrances (garlic , mint, oregano , red pepper ) .
Also falls in canned tomatoes, necessary to make the pass , 's do not require cooking and retains all its power and protective salutariness that the tomato has , if gathered in its season .
It also comes in canned bread, but there are few families that still maintain this tradition, the making of bread in ancient times it was recognized important and essential for the sustenance of the family in every household never lacked ovens , once made ​​bread were available in large crates , in our dialect is called "u bread in intra cascia ."
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A Taverna Intru U Vicu
Vico Terzo Indipendenza 7 87033 Belmonte Calabro
P.iva 01222880112
Tel.: 3485187612
fra.alba79@libero.it
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