All posts in “Prodotti e artigiani”

ANTONIO CERA: EVERYTHING STARTED FROM A GRAIN FIELD

The new Spring menu pays homage to a great Italian artisan: Antonio Cera, who owns the Forno Sammarco bakery in San Marco in Lamis (FG). In fact, this Spring’s special dough is made with a variety of the “Senatore Capelli” grain, which Antonio himself has been producing on his land for some time now.

A “guaranteed” and controlled supply chain project that we want to share, promote and encourage.

Here are his words, the prologue of an extraordinary event, scheduled for June 2017 entitled “GRANI FUTURI ED EVOLUZIONE DEL PANE” – Future Grains and the Evolution of Bread: “My dream comes from a grain field; I ploughed, sowed, cultivated, harvested, milled and kneaded my ideas, and now they are rising, but to take them out of the oven I need you, I need you all. Let’s take it out of the oven together”.

olio

THE FIRST “‘O FIORE MIO SELECTION” EXTRA VIRGIN OLIVE OIL

Our new spring menu features three new extra virgin olive oil labels, one of which being our own private selection that has sealed a close collaboration with the Azienda Agricola Bonfanti , farm and mill. 

Bonfanti, located in the heart of the Noto Valley, has been following organic production standards since 2000. It is a small production made up of 3 cultivars (varieties) which are rather widespread in that area: Moresca,Biancolilla and Nocellara.

The intense aromas recalling tomato and chicory do not alter the pleasant, sweet and balanced ending. This oil will be paired with our “flag ship” ‘O Fiore Mio pizza, with burrata mozzarella from Puglia and selected Parma ham aged 4 months. The same Sicilian farm and mill supplies us with the excellent Noto Almonds (Slow Food Presidium), which we often use for our pizza toppings.

THE PRODUCT OF THE SEASON: THE PIENNOLO TOMATO OF MOUNT VESUVIUS

The Piennolo tomatoes of Mount Vesuvius, cultivated by Casa Barone di Massa di Somma (Na), today a  Slow Food Presidium, have become an official part of our Menu.

Otherwise known as “piénnoli”, these are cherry shaped tomatoes that ripen during the summer. Their cultivation and conservation require picking at the beginning of summer; they are then plaited together and hung in bunches from the ceiling or on the walls, and so they can be kept right through winter up until spring.

Their flavour and aroma become more intense with the passing of time, and they feature a thick skin, a compact pulp and a sweet but at the same time acidy taste.

At ‘O Fiore Mio we have chosen them for topping one of our pizzas from the “Just like in Naples” selection: ‘A pizza e scarole
Posted in: News, Products and artisansTagged: ingredients, menus, what’s new, piennolo tomatoes

EINKORN FLOUR BY THE MULINO MARINO MILL, THE KEY PLAYERS OF OUR SPECIAL SUMMER DOUGH

This antique cereal, Enkorn gives life to that yellow flour that carries its name. It is considered the father of all cereals and, it is particularly versatile, being considered a truly organic cereal thanks to its low environmental impact and its ability to grow without the need to be fertilized or treated by man.

It has a protein content of between 18 and 24%, as well as containing a high quantity of carotenoid, therefore making it a cereal with considerable antioxidant properties. Thanks to its taste, it is particularly suited even for more simple recipes.

The Mulino Marino Mill, which is managed by the family of the same name in Cossano Belbo (CN), supplies us with this excellent einkorn flour. They are specialised in the stone grinding of flours deriving from organic cereals, selecting them thanks to a controlled supply chain project involving harvests also from Piedmont and Emilia Romagna.

AN INTERVIEW WITH GIANLUCA TUMIDEI, TENUTA PENNITA ESTATE

Matteo Tambini, one of the two founders of ‘O Fiore Mio, interviewed Gianluca Tumidei, olive grower of the Tenuta Pennita Estate, situated in the hills of Romagna in the Municipal of Castrocaro. The Tenuta Pennita Estate can boast of many awards for its products, and this historic property produces extra virgin olive oil, wine and grappa.

What made you decide to become an olive grower?

Actually, I don’t know. I just remember that when I used to go hunting for thrush birds (I haven’t been for more than 15 years now) I would be fascinated in watching these magic plants. I would sometimes hide for an entire day, hunting, next to the same plant and I realised that by the time evening fell I had found out new things about the olive tree.

Considering the old age of these plants I would imagine how many people, wars, battles, they would have witnessed and I said to myself: “if they could talk, who knows how many stories and how many secrets they could tell!” So, to have the honour of owning a few plants seemed fantastic. Today, on the property we own and we rent we have over 15,000 plants.

What is the secret behind a great oil?

There are no real secrets: excellent freshly picked olives, the utmost attention in the olive mill when it comes to the pressing and the temperatures, the filtering of the product that has just been made and its conservation at a constant temperature and with nitrogen.

‘O Fiore Mio is paying a lot of attention to the oil/pizza match. It is an original idea that combines 2 of the symbolic “Made in Italy” products. What do you think of this?

Oil makes the difference on all food, but especially on pizza: an excellent oil enhances its flavour. The aroma of the oil on the steaming pizza is a unique sensation. ‘O Fiore Mio is one of the very few pizzerias to have believed in this and they tell the story of the oil that is matched to each pizza. You are the only ones to spend time and words on oil. Oil, as a culture, is 30 years behind compared to wine. In Italy we have 40% of the world’s olive varietal patrimony and we should all work hard to spread the word about this liquid gold. Then, there is pizza. What we see all over the world has nothing to do with real pizza. A lot needs to be done to export not only quantity, but quality.

What are the forecasts for the new season?

It is still early to talk about quality. Today we foresee a good year as far as quantity is concerned, even considering the climatic trend there is already a considerable attack of flies that needs to be faced with traditional means. I am worried about the quality of the organic oils as the products used to combat the flies are not very efficient. If from midsummer onwards it is dry we will have strong oils with a good aroma, bitterness and a spicy palate; however if it continues to rain a lot the oil will be more delicate.