Nel Sud la tradizione fungina non \u00e8 cos\u00ec marcata come in vaste zone boschive, dove solitamente i funghi crescono con altre aree della Penisola e ci\u00f2 \u00e8 dovuto non solo all’assenza di dovizia, ma anche al fatto che la cucina del Sud in gran parte \u00e8 influenzata dalla vicinanza del mare. Si mangiano funghi soprattutto in Calabria dove i fungiari operano ancora nelle province di Cosenza e Catanzaro e dove annualmente si tengono anche sagre del fungo, come per esempio a Spezzano della Sila.<\/p>\n\n\n\n
\u00c8 proprio sulla Sila che si possono raccogliere funghi delle diverse variet\u00e0: a maggio le spugnole che chiamano marroccu, cotte in spezzatino con la carne di capra o nel rag\u00f9; i porcini o sillu, che accompagnano i timballi di riso e la carne in sugo; sulla fine dell’estate i vavusi, da soffriggere con i peperoni, e i galluzzi, ottimi anche sott’olio. Il pi\u00f9 tipico del funghi silani, per\u00f2, \u00e8 il Lactarius deliciosus, detto “rossito” dal colore rosato, che si prepara sulla brace con aglio e pancetta; si conserva e si utilizza in vari modi.<\/p>\n\n\n\n
Degni di menzione sono anche i cardoncelli delle Murge pugliesi. Sono quei funghi bruni poco appariscenti che si confondono col terreno dei pascoli naturali e non appaiono nei trattati di micologia; crescono sul marciume delle radici morte di una pianta erbacea perenne che somiglia ad un cardo selvatico, la Calcatreppola (Eryngium campestre), e che in provincia di Potenza si chiama cardidda ed in Sicilia panicaudu, boncaudu ed anche erva di fungi; in Puglia i cardoncelli si chiamano anche funge de cardengidde. Il cardoncello \u00e8 un agarico scientificamente classificato come Pleurotus eryngii e come l’agarico rostrato \u00e8 oggi coltivato senza difficolt\u00e0.<\/p>\n\n\n\n
Nella cucina barese \u00e8 oggetto della massima attenzione e tra le tante ricette con esso preparate c’\u00e8 solo l’imbarazzo della scelta; \u00e8 utilizzato come condimento di pasta fatta in casa, quindi anche stufato e mescolato alle orecchiette e costituisce il degno complemento di salsicce a punta di coltello o di agnello al forno o addirittura fa pietanza da se` cotto al forno con olio aglio pangrattato prezzemolo pomodoro e qualche scaglia di pecorino.<\/p>\n<\/div>\n\n\n\n
In the South, the mushroom tradition is not as pronounced as in vast wooded areas, where mushrooms usually grow with other areas of the Peninsula, and this is due not only to the lack of abundance, but also to the fact that Southern cuisine is largely influenced by the proximity of the sea. Mushrooms are mainly eaten in Calabria, where mushroom growers still operate in the provinces of Cosenza and Catanzaro and where annual mushroom festivals are also held, for example in Spezzano della Sila.<\/p>\n\n\n\n
It is precisely on the Sila that mushrooms of different varieties can be picked: in May, morels, called marroccu, cooked in a stew with goat meat or in a meat sauce; porcini or sillu, which accompany rice timbales and meat in sauce; in late summer, vavusi, to be saut\u00e9ed with peppers, and galluzzi, also excellent in oil. The most typical of the mushrooms from Sila, however, is the Lactarius deliciosus, known as ‘rossito’ from its pinkish colour, which is prepared on the grill with garlic and bacon; it can be preserved and used in various ways<\/p>\n\n\n\n
Also worthy of mention are the cardoncelli of the Apulian Murge. They are those inconspicuous brown mushrooms that blend in with the soil of natural pastures and do not appear in mycological treatises; they grow on the rotting dead roots of a perennial herbaceous plant that resembles a wild thistle, the Calcatreppola (Eryngium campestre), and which in the province of Potenza is called cardidda and in Sicily panicaudu, boncaudu and also erva di fungi; in Apulia cardoncelli are also called funge de cardengidde. The cardoncello is an agaric scientifically classified as Pleurotus eryngii and, like the rostrato agaric, is nowadays cultivated without difficulty.<\/p>\n\n\n\n
In the cuisine of Bari, it is the object of the utmost attention and among the many recipes prepared with it, one is spoilt for choice; it is used as a condiment for homemade pasta, then also stewed and mixed with orecchiette pasta, and is a worthy complement to knife-edged sausages or roast lamb, or even makes a dish on its own baked in the oven with garlic breadcrumbs parsley tomato oil and a few slivers of pecorino cheese.<\/p>\n<\/div>\n\n\n\n
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I FUNGHI The mushrooms \u30de\u30c3\u30b7\u30e5\u30eb\u30fc\u30e0 Nel Sud la tradizione fungina non \u00e8 cos\u00ec marcata come […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[],"class_list":["post-729","post","type-post","status-publish","format-standard","hentry","category-foods-blog"],"_links":{"self":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/729","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/comments?post=729"}],"version-history":[{"count":1,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/729\/revisions"}],"predecessor-version":[{"id":730,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/729\/revisions\/730"}],"wp:attachment":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/media?parent=729"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/categories?post=729"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/tags?post=729"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}