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Organic Cow Pea of Fortore
A small legume characterized by the presence of the '' eye ', cultivated only in certain areas of Italy. For its ancient tradition, it has become witness of history and culture. Thanks to its short soaking time it can be enjoyed in many tasty recipes.
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“Prope iam fessis caede magis quam pugna adiungit.”
[The Carthaginians] they were almost more exhausted for the accomplished massacre than for the fatigue of the battle."
- Tito Livio, Ab Urbe condita
Fortore is the river that flows from the Sannio to the Adriatic Sea, passing through parts of Campania and Puglia. The watercourse is historically famous because it was identified with the "Aufidus" river, where the battle of Cannae was fought. The Carthaginian army led by Hannibal encircled and destroyed the Roman contingent commanded by the consuls Lucius Aemilius Paulus and Gaius Varro, though they were fewer in number. It was 216 BC and it represented one of the most sensational defeats for the Roman army.
Wrong tactical choices led to a total defeat: The Romans took a tight and compact formation, strengthened by superior numbers and equipment of the infantry, and charged the center of the enemy formation. Hannibal's strategic superiority was confirmed in the perfect use of his troops, more agile and fast, in fact after surrounding the legions they began a massacre in one direction. Probably the first example of successful history pincer maneuver.
This historical and natural context is also the background for the production of very particular legumes, with precious organoleptic characteristics. The bean of mountain finds an ideal environment in the calcareous soil of Fortore. This legume is the result of a crop that still uses traditional techniques, free range and manual harvest to preserve its integrity.
#History #Tradition #Gooty
|Place of production||Molinara (Bn) – Fortore district|
|Producer||Azienda Agricola "Torre a Oriente"|
|Characteristics||Rich in proteins vitamins and minerals, their characteristic, hence the name, is the nice presence of the eye. Today they are cultivated only in some parts of Italy, and for this reason they are even more special.|
|Food combinations||Pasta, soups.|
|Tasting||The beans after being held to soak for at least 6 hours can be cooked in water with the addition of oil, garlic, tomato and a sprig of sage. They can also be cooked with pasta or as ingredient of tasty soups.|
About Azienda Agricola Torre a Oriente
The company is placed in the context of the massive Taburno ideal territory for the cultivation of Falanghina and Aglianico. It covers an area of about 10 hectares of vineyards. The vineyards consist of systems against back all regularly enrolled at Doc Sannio and Taburno. Whose cultivars are Aglianico and Falanghina. The company is a research site in experimental fields for the study of proper canopy management, the geo-pedological nature of the soils and the effects of spontaneous and artificial grassing.
Traditional agricultural product . It brings all the cultural and gastronomic characteristics of a place , becoming historical evidence and ensuring the originality of the place.
Organic product. The production respects all organic rules of the EU.