The ABC's of Campania Food & Wine: V
The ABC's of Campania Food & Wine: V
V is for vitellone and Vesuvio
The Vitellone Bianco dell’Apennine Centrale IGP, or white veal of the Central Apennine mountain range of Protected Geographic Origin, is a superior quality veal that is raised in Campania near the Apennine mountain range. The cattle and steer are also raised in other Italian regions near the Apennines, including Abruzzo, Emilia-Romagna, Lazio, Le Marche, Molise, Tuscany, and Umbria. Three robust and, frankly, gigantic breeds are part of the white veal IGP category: Marchigiana, Romagnola, and Chianina. All three breeds were used as draft animals up until the mid-1850s, when Italians began to breed them for meat instead of for work. The environment in the mountains is one of the most important factors that contribute to the high quality of meat: not only have these breeds evolved and been bred to fit the Alpennine environment like a glove, but the animals feast daily on quite a wide variety of flora.
The Consorzio di Tutelo del Vitellone Bianco dell’Apennine Centrale IGP is the protection agency that requires specific parameters of weaning and husbandry in order for the calves to be of IGP quality. The period before weaning can be in pastures, stabled, free range and fixed. The calves must be weaned solely on their mothers’ milk, and then afterwards are free-range or bred in stalls. Butchering happens from 12 to 24 months, often around 16 to 20, and only in certified butcheries.
When buying this meat, one can always be sure that is is, indeed, the Vitellone Bianco IGP. This is because the Consorzio is the first protection consortium to electronically track the calves and meat from their origins. With every package purchased, one may trace the package number back to the original farm. On each package, a unique label that marks it as true Vitellone Bianco IGP is stamped. The meat is lean with an average GPI value of 2%, and its delectable flavor, juices and texture are best brought out with the simple and traditional preparation method of grilling and drizzling with extra virgin olive oil immediately before serving.
touring information:
A producer in Campania:
Fattoria Carpineto
Via Venafrana, Km 4700
81050 Presenzano (CE)
Tel/Fax: +39-082-398-9080Agristor Le Due Torri
Strada Statale N 85
81050 Presenzano (CE)
Tel. +39-082-398-9518
V is for vesuvio, cantina del:
Cantina del Vesuvio is situated in the center of the Parco Nazionale del Vesuvio (National Park of Vesuvius) in Naples. Maurizio Russo, the owner and viticoltore (wine producer), has a long family history of viticulture and enology in his family. Today, the vineyards are in the middle of a transformation to becoming organically certified. The Cantina del Vesuvio has vineyards in Vesuvio, Sorrento, Capri, Pompeii and Naples.
Traveling to the vineyards, one will be greeted warmly by Maurizio Russo and take a tour of the vineyards and winery, chat with Maurizio and, of course, drink a glass of wine. The territory and natural simplicity of the area are found in the bottles of wine the Cantina produces. These wines are numerous: First, the three most typical and traditional wines of the region, Lacryma Christi del Vesuvio Bianco, Rosso and Rosato DOC; Maestro Rosso IGT (100% Aglianico); Mariè Bianco IGT (100% Falanghina Pompeiano); and Lacryma Christi del Vesuvio DOC Rosso Riserva “Sigillo Ceralacca.†(80% Piedirosso, 10% Aglianico, 10% Olivella). The Cantina also produces Grappa del Vesuvio, Distillato di Albicocche (apricot spirit), and, in keeping with tradition of the region, Extra Virgin Olive Oil del Vesuvio.
The Lacryma Christi del Vesuvio DOC Bianco is composed of 80% Coda di volpe and 20% Falanghina, with a floral profume and a fresh, light and fruity taste. The Rosso is 80% Piedirosso, 10% Aglianico and 10% Olivella, with a full body and intense scents of violet and the native ginestra flower of Vesuvius. White peach is predominant on the palate. The Rosato is composed of 80% Piedirosso and 20% Aglianico, with similar tasting notes as the Rosso. Because the Lacryma Christi tends to have a soft palate and be rich in alcohol, it nicely complements seafood, including sautéed clams, crustaceans, fish stews and seafood risotto. Grilled vegetables and semi-firm cheeses pair well with the wines, as does the local mussel dish called Impepata di Cozze.
Sources:
Baldwin, Eleonora. The Wines of Campania. Italy Mondo! April 2010.
Cantina del Vesuvio. Luciano Pignatoro Wine Blog. May 2011.
Foods of Campania: Vitellonne Bianco dell’Appennine Centrale IGP. Italian Made.
Italian Food DOP and IGP. Forums.cooking.com document.
Marchigiana, Vitellonne Bianco dell’Appennine Centrale. In Campania.
Vineyard Hopping – Trecase (Na) – Cantina del Vesuvio. Andiamotrips. Sept 2010.
Vitellone Bianco dell’Appennino Centrale IGP. Naturalmente Italiano.