TASTE OF MOLISE: LARINO AND ITS “GENTILE”


This article is also available in: Italian

We are in Molise, and to be exact in Larino, ancient capital of Frentani (an ancient Italic population of the Oscan language, settled on the central Adriatic coastal regions, between the mouths of the rivers Biferno and Sangro, in the south-eastern Abruzzo and in low Molise) and cradle of the production of olive oil. The “Gentile di Larino” is the most common variety in Molise, where a third of the oil EVO product (1% of the national product) comes from this plant with thin leaves, thick and narrow as spearheads, not larger than usually grown in pots. The whole village is surrounded by this plant that make it so unique. This extraordinary variety, along with other makes of Larino the capital of Italian olive biodiversity. The testimonies show us that in this ancient region everything was moving around agriculture, unspoiled and unique. The shepherds and their animals moved from the hot plains of Puglia to fresh Apennines pastures  marking time in the history of the region and especially the character of its inhabitants. The cuisine of this area is full of dishes, where olive oil has the virtue of patching together all the elements that are part of that way of eating that is called “Mediterranean diet”.

OLEIFICIO MOTTILLO AND EVO OIL

The cultivar Gentile di Larino may be present in the DOP Molise, but some Oleifici try to produce it in version Monocultivar: Bruno Mottillo is just one of these manufacturers. Its oil EVO, on aroma, is fruity, medium intensity tending to light; the scents are perceived Olive green, fresh almonds and artichoke (the latter in a very elegant and fine). The taste sensations of bitter and spicy appear sharply but without overpowering, notes “gentiles” are accentuated thanks to the land, where there are plants, which are of limestone. Now we give you some suggestions to best enjoy this product: bruschetta, made with bread made with wheat variety grown in the area, with the pasta with seasonal vegetables and then the steamed fish, reaches the maximum of ‘ apotheosis of taste due to its lack of aggressiveness – hence its name “Gentile”. Bruno Mottillo nor makes two versions of a lemon flavored and the other green pepper, to complete the range there are two pates, one green more delicate, the other black tastier. For several years in collaboration with the cheese factory “Il Battistero” in Parma it was presented a new product with a unique taste “Elixir of Parmigiano Reggiano with oil EVO Bruno Mottillo”. A spreadable cream of Parmigiano Reggiano obtained from a selection of cheeses of various ages, all seasoned with olive oil in this case Gentile di Larino. The union of two products of different regions makes more and stronger the bond labeled “Made in Italy”. In the future we must try more and more chance to join the excellent food produced in various regions to support this way of eating as we all called “Mediterranean diet” world heritage site.

Previous SICILIAN PESTO: THE IRRESISTIBLE MEDITERRANEAN TASTE
Next A GREAT NEW IDEA FOR THIS VERSION OF BEEF TARTAR

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *