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LAMEZIA TERME. HISTORY…. Lamezia terme was created on 4th january in 1968. By the union of three municypalities :. SANT’EUFEMIA. NICASTRO. SAMBIASE. The name is composed of two words :. Lamezia Derive from the old name of the river Amato. Terme Derive from the bath of Caronte.
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HISTORY… Lamezia terme was created on 4th january in 1968. By the union of three municypalities: SANT’EUFEMIA NICASTRO SAMBIASE
The name is composed of two words : Lamezia Derive from the old name of the river Amato Terme Derive from the bath of Caronte
Lamezia Terme has an Railway Station Central International Airport and a
In Lamezia Terme you can visit : Benedictine Abbey Bastion of the Knights of Malta Norman castle
The sea and Mountains are peculiarities of the place… … is characterized by Mediterranean climate
… and local food The tipycal local food are the olives. In effect the main agricultural cultivations are olive groves, that occupy most farming areas and you can get ecxellent olive oil . The olive can be prepared in different ways: the local food or dishes can be tasted in agriturism and local restaurants. «Salamoia» «Ammaccate»
Other typical products of our town are the «SALAMI», «SOPPRESSATA» and «‘NDUJA» Other tipycal food is «GIARDINIERA». This dish is prepared with vegetables(eggplants; zucchini; carrots; peppers) or you can use only eggplants. Giardiniera is a home-made dish, it is prepared cutting into strips the vegetables and putting theminto virgin olive oil. A delicious local dairy product is the «BUTIRRO» (provola cheese with a stick of butter inside it)
Other foods are: «GRISPELLE» is a mixture of flour and potatoes «FRAGUNI» is a tipycal Easter food and it is prepared with «ricotta» and «salame» POTATOES and PEPPERS«PATATI E PIPI» is another tipycal dish To make this dish tastier, you can add some bread.
…But a real delicius dish is BACCALA’ (COD FISH) WITH BLACK OLIVES • INGREDIENTS: • Cod fish (BACCALA’) • Black Olive • Flour • Onion • Salt • EVO oil • Tomatoes • METHOD • Cut the cod into pieces, flour it well and fry it in a pan with a little oil. In a separate pan prepare the sauce that will accompany our cod. Dip the chopped tomatoes, the onion, the black olives into the pot and add a pinch of salt and oil. Let the mixture cook over a low flame. When the cod is golden, dip it in the tomato sauce and wait for a few minutes. Once cooked, pour the cod in a plate and serve it hot .
The tipycal sweets are : • «CUZZUPE» are the tipycal Easter sweets. • The peculiarity of this sweet is that of putting an egg into the middle as a decoration • «PIGNOLATA» is a Christmas sweet. It is prepared with: • Eggs • Flour • Salt • Honey • EVO oil • METHOD • Take a bowl and put on eggs, salt, flour and knead. Meanwhile take a pan end • Put on the EVO oil. Than with the dought prepare a little bolls and when the EVO oil • Is hot put them in it. When they are cook put on into the honey.
The history of wine The history of wine production in Lamezia Terme is aged and fascinating. The characteristics of the soil and the microclimate create an optimum environment for the cultivation of high-quality varieties. The wines made under Lamezia Terme title come in red, white and rose but the majority production is red. In Lamezia there are two important wine cellars, that produce wines DOP and IGP, these are STATTI and LENTO.
The most important wines produced by STATTI are: STATTI LAMEZIA BIANCO and STATTI LAMEZIA ROSSO The most important wines produced by LENTO are: LENTO LAMEZIA RISERVA, LENTO «DRAGONE» LAMEZIA ROSSO and LENTO GRECO LAMEZIA
CLASSE TERZA B CUCINA PROF.SSA MIMMA MAZZEI With the collaboration of PROF. ANTONIO CRITELLI
