Se prendiamo per buona l’affermazione secondo cui una cultura gastronomica si forma e si fonda sulle risorse del territorio e sul suo clima, dobbiamo considerare anche che di quella cultura non fanno solo parte gli alimenti, ma anche e soprattutto le risorse combustibili che per l’uomo moderno sono importantissime per la cottura dei cibi.<\/p>\n\n\n\n
Storicamente, o preistoricamente, al Nord, data l’abbondanza di legna ed il clima piuttosto freddo, si usavano i fuochi all’aperto con lo spiedo rotante ed i grandi calderoni sospesi e si sviluppava una cucina di arrosti enormi, minestre e stufati che cuocevano molte ore; i pascoli abbondanti permettevano l’allevamento di molti armenti e la produzione di derivati del latte, compreso il burro come principale grasso da cucina. Intorno al Mediterraneo, dove la legna era scarsa ed il clima era mite e dove abbondavano le olive, si svilupp\u00f2 una cucina leggera basata soprattutto sull’impiego dell’olio, con piatti che potevano essere cotti in poco tempo su fuochi interni di carbonella e di ramaglia; la necessit\u00e0 aguzz\u00f2 l’ingegno e utensili principali della cucina divennero la casseruola e la padella. Paioli e calderotti servirono soltanto per la bollitura di grandi quantit\u00e0 di verdure o di pasta nelle famiglie numerose con fuochi che erano alimentati per lo pi\u00f9 con la ramaglia della potatura degli olivi, ma anche con i sarmenti della vite e con ogni genere di erbe maleodoranti estirpate e fatte seccare al sole.<\/p>\n\n\n\n
A volte anche i pascoli scarsi per molti mesi dell’anno permettevano di allevare soltanto animali piuttosto frugali come pecore, capre e maiali, sia allo stato brado che nella cinta domestica. Per tale motivo nella tradizione della cucina del Sud \u00e8 quasi assente la carne di manzo e di vitello; il maiale, per\u00f2, \u00e8 molto importante, soprattutto in Calabria e in Lucania, e da esso si ricava il lardo, le salsicce, il prosciutto macinato e piccante, le soppressate ed i capocolli; si ricava lo strutto per la cucina molto usato dalla tradizione anche in Campania.<\/p>\n\n\n\n
Nella cucina del Sud sono sconosciuti i grandi bolliti ed i grandi arrosti, i brasati e tutte quelle cotture che richiedono moltamente veloci da preparare; le pietanze di carne sono quasi sempre, per aggiunta di peperoncino. soppressate, capocolli, zampitti delle Murge, ndugghia calabre- Assimilabili alla carne sono gli insaccati e qui, tra salsicce. se, pezzenta lucana e anche sanguinacci, c’\u00e8 l’imbarazzo della scelta. Per quanto riguarda le salsicce, \u00e8 noto che i Romani che: dice Varrone: “chiamiamo lucanica una carne trita, condita impararono a farle dai Lucani e per questo le chiamarono lucani-<\/p>\n\n\n\n
e insaccata in un budello, perch\u00e9 i nostri soldati hanno appreso il modo di prepararla dai lucani.” I materiali usati sono i pi\u00f9 disparati, dalle parti magre agli scarti della macellazione, dalla lingua alla coratella. I sanguinacci di solito si fanno con sangue di maiale, ma anche con quello di agnello e di capra; di solito sono dolci per aggiunta di cacao e zucchero, ma esistono casi di sanguinaccio piccante al peperoncino come la ricercatissima cervellata leccese.<\/p>\n<\/div>\n\n\n\n
If we take for granted the assertion that a gastronomic culture is formed and based on the resources of the land and its climate, we must also consider that not only foodstuffs are part of that culture, but also and above all the combustible resources that are so important to modern man for cooking food.<\/p>\n\n\n\n
Historically, or prehistorically, in the North, given the abundance of wood and the rather cold climate, open fires with the rotating spit and large suspended cauldrons were used and a cuisine of huge roasts, soups and stews that cooked for many hours developed; the abundant pastures allowed for the breeding of many herds and the production of milk derivatives, including butter as the main cooking fat. Around the Mediterranean, where wood was scarce and the climate was mild, and where olives abounded, a light cuisine developed based mainly on the use of oil, with dishes that could be cooked in a short time over internal fires of charcoal and coals; necessity sharpened the wits and the main utensils of the kitchen became the casserole and the frying pan. Cauldrons and cauldrons were only used for boiling large quantities of vegetables or pasta in large families with fires that were fuelled mostly with the twigs from the pruning of olive trees, but also with vine shoots and all kinds of malodorous herbs pulled up and dried in the sun.<\/p>\n\n\n\n
Sometimes even the scarce pastureland for many months of the year only allowed for the rearing of rather frugal animals such as sheep, goats and pigs, either in the wild or in the domestic belt. For this reason, beef and veal is almost absent from the traditional cuisine of the South; pork, however, is very important, especially in Calabria and Lucania, and lard, sausages, minced and spicy ham, soppressate and capocolli are made from it; lard is also traditionally used in Campania.<\/p>\n\n\n\n
In the cuisine of the South, large boiled and roast meats, braised meats and all those dishes that require a lot of time to prepare are unknown; meat dishes are almost always, by the addition of chilli pepper. soppressate, capocolli, zampitti delle Murge, ndugghia calabre- Assimilable to meat are sausages and here, among sausages. se, pezzenta lucana and even blood sausages, there is an embarrassment of choice. As far as sausages are concerned, it is well known that the Romans, who: says Varro: ‘we call lucanica a minced, seasoned meat learnt how to make them from the Lucanians and therefore called them lucani-<\/p>\n\n\n\n
and stuffed into a casing, because our soldiers learnt the way of preparing it from the Lucanians’. A wide variety of materials are used, from lean parts to butchery waste, from tongue to offal. Blood sausages are usually made with pig’s blood, but also with lamb and goat’s blood; they are usually sweet due to the addition of cocoa and sugar, but there are cases of spicy black pudding with chilli peppers such as the much sought-after ‘cervellata leccese’.<\/p>\n<\/div>\n\n\n\n
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LA CARNE The Meat-The Meat-\u8089 Se prendiamo per buona l’affermazione secondo cui una cultura gastronomica […]<\/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-733","post","type-post","status-publish","format-standard","hentry","category-foods-blog"],"_links":{"self":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/733","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=733"}],"version-history":[{"count":1,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/733\/revisions"}],"predecessor-version":[{"id":734,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/733\/revisions\/734"}],"wp:attachment":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/media?parent=733"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/categories?post=733"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/tags?post=733"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}