CAPRI PHOTOS |
- Capri
entrusts its kitchen-ranges to a simple tasted and ancient
rooted cooking since long time. There were first testimonies of
an organized civilization in the island in the VIII sec. b.C.
when Greeks arrived to Italy and brought in Capri wine, olive
growing that were the most profitables products. Today the
Capri’s economy is founded on turism cleanly, while in the
past the insulars were hunters, fishers or rustics mostly and
they hadn’t big powers so they overworked that they produced
theirself. In conseguence of this their alimentary practices
were founded on soil, hunt, fishing products exclusively. Infact
the courses based on fish surpass that based on meat because the
sea offers a rich variety of fish, as tunny fishes, kind of
garfishes, red breams, moraies, squids, anchovies, etc...
- The hunt was
less rich of species but was fruitful equally. Infact there were
many quails mostly, also other birds of passage that in the
spring and in the autumn arrived on the island, tired for the
long migratory trip. Some of that were bridled to big catches of
hunters, while the others that went go out again to reach the
ground, hadn’t rescue to hunter’s small shots or to their
dog’s fangs.
- The ground
generous of fruit trees, mostly citrus fruits, fig-trees and
peach-trees, now is cultivated to terraces because it has a form
not much almost level. There are many garden products but the
pulses detach by their quantitaty: beans, peas, vetchlings,
haricot beans, pottages and lupins. Since 1820, with a favour of
sir Giuseppe Feola, the potatos cultivation was introducted and
develops.
- In the last
centuries the Capri cookery was influenced by near places as
Amalfi, Sorrento, Napoli.
- In particulary
Sorrento exports to Capri milk-productes from Lattari mounts
near Vico Equense and also oil from its hills. Between most
important typical recipes of Sorrento, introduced in the Capri
cookery, there is that of “cannelloni“, which Sorrento was
inventor in the 800, and also the “gnocchi” cooked in the
oven with its famous cheese made from buffalo’s milk, the
“gnocchi alla sorrentina”.
- We sad about
simple cookery but this don’t meen is easily realizable.
Infact if a rich of ingredients portion founds on abundance its
result, a poor recipe founds on the choise and on the proportion
of the ingredients, also on the time and on the way of cooking,
because here every element is indispensable.
- In the cookery
of Campania for example, the “pasta” has to drain underdone
rigorously, and the difference between a greavy and the famous
“ragł” is the long cooking (at least 5 hours), at
temperature to hardly simmer.
- And what we say
about a freshness of a fish that is ruined by disproporzionate
use of spices?
- In the end,
don’t leave to condition by simple recipes because your palate
will judge!
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