Three producers raise livestock and process milk in the Calabrian mountains that separate the Tyrrhenian Sea from the Ionian Sea. The promotion work is part of the Presidiamo la Calabria project, which involves the launch of six Presidia and the inclusion of ten products in the Slow Food Ark of Taste
Aspromonte, the southernmost mountain range on the Italian mainland, is an extremely diverse area. It is a “wild and rustic” territory, in the words of Mariella Crucitti, Slow Food coordinator for the new Slow Food Presidium for Aspromonte goats, «but one that preserves precious examples of gastronomic and artisanal traditions». Livestock farming is one of these traditions. The Aspromonte goat, explains Francesco Saccà, farmer and cheesemaker, representative of the three producers participating in the project, is a rustic and resistant animal, well adapted to surviving on the little that nature provides. The Slow Food Presidium was created to protect and promote goat cheeses, but with a view to enhancing the entire mountain ecosystem.
«The pastures we have here are not like those in the Alps, which are green and rich: on the Reggio side, they are dry and barren, while rainfall tends to be concentrated on the Tyrrhenian side» he adds. «And on the Ionian side, the terrain is different again, with a mountain that slopes more gently: they are all natural pastures, but very different from each other». And the cheeses are inevitably different too: «They are all raw milk cheeses, but there is no single recipe. Each farm processes the milk according to the traditions of its own locality».
The Slow Food Presidium of Aspromonte goat cheese, whose area includes the mountain municipalities of the Aspromonte National Park, therefore encompasses a variety of products: from ricotta to fresh cheeses and tome.
Photo © Michelangelo D’Ambrosio
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