We laugh, we taste, we talk, we make noise, it's good and you can hear it!
We laugh, we taste, we talk, we make noise, it's good and you can hear it!
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Join Artisan Food Selection at this farmer's market in Amsterdam Centrum; Monday at Amstelveld, Wednesday at Haarlemmerplein and Saturday at Nieuwmarkt.
This shop has been created to support and finance our project www.artisanresistance.com
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Enzo Barbieri & Family
Bottega Barbieri
Cosenza, Calabria, Italy
The Belmonte tomato with ammuddato bread, a World Heritage Site. This is not the case, but it should be because this recipe, which couldn't be simpler, is an authentic hymn to identity and biodiversity. And then it's an excellent method to combat any waste. The stale bread, together with the red onion of Tropea, salt and extra virgin olive oil, finds new life. Finally there is the pirchiacca (purslane), also called the plant of life, a weed but with a thousand properties.
«Here – underlines Agrichef Enzo Barbieri – are just some of the summer ingredients from our land that tastefully excite the guests' palates, once again without having to invent anything».
In addition to the tomatoes, made plump and tasty by the strong July sun, in the gardens overlooking the City of Art of Altomonte the Barbieri family in this period collects courgette flowers, courgettes and peppers, those which once dried on their traditional necklaces and are colored the zafarani cruschi, known, appreciated and requested from every corner of the world, will become red.
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Finissima di Melanzane
Aperitivo, Spreads & Sott'olio PRODUCERS FOOD & WINE VALUES Locally sourced Bottega Barbieri calabria, apero, vegetable
In Stock
Finissima di melanzana is one of the preserves that best represents Calabrian gastronomic traditions. Commonly called “scapece aubergines” due to the use of vinegar as the main ingredient and as a preservative. To make this specialty we only use fresh aubergines harvested in our gardens, not from brines. The September aubergines are washed, peeled, cut very thinly and strictly by hand, salted and immersed in white wine vinegar for at least 24 hours. After which they are weighed for a night, to make them lose their water content and drain them of the vinegar. The very white aubergines are then mixed inside a steel container and seasoned with extra virgin olive oil, mint, chilli pepper, garlic and black peppercorns. They are put into jars, pasteurized in a bain-marie and after about a month they can be tasted.
Ingredients:
Fresh aubergine fillets, extra virgin olive oil, wine vinegar, salt, garlic, mint, black peppercorns, chilli pepper. 200g
Agrichef Barbieri recommends:
Consumed alongside a bag of cured meats and cheeses, used in an elegant and tasty appetizer, accompanied by a grilled mixed meat, to fill a sandwich with mortadella or to fill a grilled sandwich.
