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Calabria Sapori - Calabria history, raw materials and taste.
09/03/2020 - From Calabria with taste, tradition and genuineness of the ingredients, Calabria Sapori joins the OIP offer.
The company brings everything on which, on the gastronomic side, Calabria is among the top regions: typical Calabrian cold cuts as the spianata calabra and the ‘nduja di Spilinga and preserves, all of them 100% Made in Italy and realized with local products.
The vegetables preserved in oil are a true brand of the Calabrian culinary tradition, born thanks to territory and microclimatic peculiarities, where the high sun exposure all year long combined with the meeting of the temperate winds from the Mediterranean Sea with the Calabrian Appennini Mounts Sila and Aspromonte, has given the birth to an incredible variety of seasonal vegetables and olives.
The combination of those factors has made possible the development of two arts in food preservation, that is to say sun drying and in oil preservation, with the second that conciliates the regional production of extra virgin olive oil and the abundance of season vegetables.
Used since the ancient Romans times, this technique is therefore still nowadays fundamental to prolong the life of the different crops, in order not only to preserve their flavor and the pleasure to eat them in the different periods of the year, but also their nutritional properties.
Products supported by solid knowledges and a thounsands year old tradition, certified high quality raw materials are the best way to feel the Calabrian taste.

Articolo tratto da: OIP Editorial Staff
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From Calabria with taste, tradition and genuineness of the ingredients, Calabria Sapori joins the OIP offer.
The company brings everything on which, on the gastronomic side, Calabria is among the top regions: typical Calabrian cold cuts as the spianata calabra and the ‘nduja di Spilinga and preserves, all of them 100% Made in Italy and realized with local products.
The vegetables preserved in oil are a true brand of the Calabrian culinary tradition, born thanks to territory and microclimatic peculiarities, where the high sun exposure all year long combined with the meeting of the temperate winds from the Mediterranean Sea with the Calabrian Appennini Mounts Sila and Aspromonte, has given the birth to an incredible variety of seasonal vegetables and olives.
The combination of those factors has made possible the development of two arts in food preservation, that is to say sun drying and in oil preservation, with the second that conciliates the regional production of extra virgin olive oil and the abundance of season vegetables.
Used since the ancient Romans times, this technique is therefore still nowadays fundamental to prolong the life of the different crops, in order not only to preserve their flavor and the pleasure to eat them in the different periods of the year, but also their nutritional properties.
Products supported by solid knowledges and a thounsands year old tradition, certified high quality raw materials are the best way to feel the Calabrian taste.