In Italia ogni anno si producono pi\u00f9 di 160 milioni di quintali di ortaggi freschi e pi\u00f9 del 50% di essi provengono da specie americane importate dopo la scoperta del Nuovo Mondo ed affermatesi nel corso dei secoli successivi. Al primo posto sono i pomodori, primi anche se considerati nella produzione globale di frutta e verdura ,e ci\u00f2 si spiega con il fatto che il Pomodoro, pi\u00f9 che come ingrediente diretto, trova impiego in cucina, fresco o conservato, soprattutto in moltissime salse per paste asciutte e anche come condimento di minestre, di stufati e di intingoli d’ogni genere. Le patate fanno pure la loro parte, ma le statistiche dicono che noi ne consumiamo soltanto 39 chili a testa in un anno, mentre nel Nord Europa ci sono nazioni come l’Olanda dove il consumo pro capite arriva a oltre 170 chili.<\/p>\n\n\n\n
Gli ortaggi di origine americana sono frutti (pomodori, peperoni, zucche, zucchine), tuberi (patate, batate, topinambur), semi (fagioli e fagiolini): l’America non ci ha mandato un solo ortaggio da foglia. Cicorie, cavoli, bietole, spinaci, cardi c’erano gi\u00e0 nel Vecchio Mondo dove la coltura degli orti \u00e8 stata praticata sin dall’antichit\u00e0 pi\u00f9 remota. A tale proposito Plinio il Vecchio, lo scrittore latino morto a Stabia durante l’eruzione del Vesuvio del 79, nel sottolineare l’importanza storica e sociale della coltivazione degli orti, descrive anche le tecniche colturali. Nel suo secolo si consumavano, come attestato anche da Apicio, bietole, cavoli, maceroni, cicorie, lattughe, cardi; tutti ortaggi da foglia, anche se non erano sconosciuti prodotti come le rape e le carote. Non parliamo poi delle bulbose cipolle, porri, agli ch’erano prodotti di largo consumo in Egitto e nelle civilt\u00e0 mesopotamiche.<\/p>\n\n\n\n
L’impiego delle verdure in cucina \u00e8 documentato anche da testimonianze molto pi\u00f9 vicine a noi; Antonio Latini nel suo libro “Lo Scalco alla Moderna” parla di “minestra di foglia alla napoletana\u201d e di \u201caltra minestra di foglia alla spagnola” e intende le popolari “pignatto maretato” e “olla potrida”. A Napoli e nel Meridione in genere, le foglie cappucce erano le verze, le foglie torsute i cavoli rapa, le foglie molli le bietole. Ed erano le foglie e non le radici a fornire la massa alimentare di tutti i giorni, integrata con le risorse energetiche e plastiche diverse prove nienti dal pesce, dalla carne molto scarsa per la verit\u00e0 , dalle chiocciole terrestri e dal formaggio.<\/p>\n\n\n\n
Al Nord, per ragioni climatiche, la massa alimentare era costituita da altre derrate come le rape e i fagioli.<\/p>\n\n\n\n
L’emigrazione interna da Sud a Nord, avvenuta dopo la seconda guerra mondiale, ha spostato anche la cultura della foglia. Seguendo soprattutto gli emigranti pugliesi e calabresi, si sono spostati al Nord, anche grazie ai moderni mezzi di trasporto, ortaggi come le cime di rapa e i cavolbroccoli, che hanno soppiantato completamente le radici.<\/p>\n\n\n\n
Grande importanza nella cucina del Sud, soprattutto in quella povera, hanno sempre avuto le foglie agresti, peraltro spesso molto pi\u00f9 appetitose di quelle coltivate: asparagi, bietole di mare, borragini, cicorie selvatiche, finocchi agresti, cramasci\u00f9li. ruchetta, rosolacci, cardi, portulaca, maceroni, grespini, barbe di becco e moltissime altre. Soprattutto erano apprezzate, e lo sono ancora, le miscele ben dosate di diverse erbe, le foje ‘misch, che spesso si facevano bollite e si condivano semplicemente con sale, olive nere e olio d’oliva oppure si facevano stufate con un pezzo di carne, quando si poteva uccidere una gallina o moriva un asino.<\/p>\n<\/div>\n\n\n\n
More than 160 million quintals of fresh vegetables are produced in Italy every year and more than 50% of them come from American species imported after the discovery of the New World and established over the following centuries. In first place are tomatoes, first even in the global production of fruit and vegetables, which is explained by the fact that tomatoes, more than as a direct ingredient, are used in cooking, fresh or preserved, especially in many dry pasta sauces and also as a condiment for soups, stews and gravies of all kinds. Potatoes also play their part, but statistics say that we consume only 39 kilos per head in a year, while in Northern Europe there are countries like the Netherlands where per capita consumption reaches over 170 kilos.<\/p>\n\n\n\n
Vegetables of American origin are fruits (tomatoes, peppers, pumpkins, courgettes), tubers (potatoes, yams, Jerusalem artichokes), seeds (beans and green beans): America did not send us a single leaf vegetable. Chicory, cabbage, chard, spinach, thistles were already there in the Old World where the cultivation of vegetable gardens has been practised since ancient times. In this regard, Pliny the Elder, the Latin writer who died in Stabia during the eruption of Vesuvius in 79, in emphasising the historical and social importance of vegetable garden cultivation, also describes cultivation techniques. In his century, chard, cabbage, maceroni, chicory, lettuces, thistles; all leafy vegetables were consumed, although products such as turnips and carrots were not unknown. Not to mention bulbous onions, leeks, garlic, which were widely consumed in Egypt and Mesopotamian civilisations.<\/p>\n\n\n\n
The internal emigration from South to North after the Second World War also shifted the leaf culture. Following mainly the Apulian and Calabrian emigrants, vegetables such as turnip greens and caulbroccoli moved north, also thanks to modern means of transport, which completely supplanted roots.<\/p>\n\n\n\n
Of great importance in the cuisine of the South, especially in poor cooking, have always been wild leaves, which are often much more appetising than cultivated ones: asparagus, sea chard, borage, wild chicory, wild fennel, cramasci\u00f9li. ruchetta, rosolacci, cardoons, purslane, maceroni, grespini, beak beards and many others. Above all, the well-dosed mixtures of different herbs, foje ‘misch, were appreciated, and still are, which were often boiled and simply seasoned with salt, black olives and olive oil or stewed with a piece of meat, when a hen could be killed or a donkey died.<\/p>\n<\/div>\n\n\n\n
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ORTAGGI,ERBE SPONTANEE Vegetables and Herbs-\u91ce\u83dc\u3068\u30cf\u30fc\u30d6 In Italia ogni anno si producono pi\u00f9 di 160 milioni […]<\/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-735","post","type-post","status-publish","format-standard","hentry","category-foods-blog"],"_links":{"self":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/735","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=735"}],"version-history":[{"count":1,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/735\/revisions"}],"predecessor-version":[{"id":736,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/735\/revisions\/736"}],"wp:attachment":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/media?parent=735"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/categories?post=735"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/tags?post=735"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}