The beautiful country always gives us all sorts of goodness, and each of its regions retains some peculiarities. Calabria in particular is a land rich in excellence, and has enormous potential, both in terms of than food and wine products. A florid region that is too often underestimated, the toe of the boot definitely deserves a redevelopment, as it has so much to offer the rest of Italy and the world. One of its first fruits, in fact, is the famous licorice DOP, undoubtedly defined as the best ever!
Licorice, a beautiful and good plant
Licorice is a root with countless beneficial properties and a truly inviting flavor. There are different types, but the one we will talk about today has a very special feature ... it is Calabrian! Oh yes, because according to the authoritative Encyclopedia Britannica, the DOP licorice of Calabria would be the best in the world. Known as Glycyrrhiza, is produced in large quantities, and the largest contribution comes from this region. Calabrian licorice has a simply unique flavor: is balanced in taste, sweet and bitter at the same time (NB licorice is naturally free of additives or other). Already known in ancient Egypt as a medicinal herb, it then became famous also for its emollient and antiseptic action. These qualities were then exploited around the year 1000, when the Calabrian monks began to use it for therapeutic reasons.
In fact, there are several documents that certify its use, such as those present in theAmarelli Archive. Here reference is made to both the harvest and the sale of licorice by the family, while ne The trade and production of licorice in the eighteenth century we speak of the Neapolitan Vincent Volpicella. According to sources, these hired a boat "To go and load 200 cantara of liquorice paste, 150 in Cassano and the rest in Crotone ...". In the eighteenth century, however, the traffic of liquorice became the main activity of the Crotone nobles, but it was necessary to wait until 1715 to see the first factories born. The first was founded by the Duke of Corigliano, then followed by that of the aforementioned Amarelli family, and many others in the Reggio Calabria area. In short, licorice immediately proved to be not only an excellent product, but also profitable.
Licorice DOP in Calabria: a story with a happy ending
Since the Middle Ages, therefore, Calabria has never stopped producing licorice, creating the solid foundations for a thriving market. Unfortunately, around the 90s there was a bad crisis, which threw the licorice trade into the abyss. In the 2000s, however, the sector managed to record a recovery, also thanks to the aid of the European Community and the commitment of Consortium of producers of medicinal plants and their derivatives. In less than 15 years the Calabria it reached considerable figures, going from 60 hectares of cultivated land to more than 1300. It seems that licorice is a passion for the Calabrians, a bit like chilli. To produce excellent licorice it is necessary to follow precise processing methods: after having collected the roots, they must be chopped, to obtain a pasty mixture. From this a very special juice is extracted, which will have to be brought to a boil to the desired density.
Nothing is left to chance, and when it comes to PDO licorice Calabria is no joke! The pride of the region's production is the Amarelli company, which has been producing this dark delicacy since 1731. On the contrary, the Amarelli family uses and still works in the same ancient stone in which its ancestors produced licorice DOP. Due to its extraordinary characteristics, the Calabrian PDO licorice has earned the Protected Designation of Origin back in 2011, as it is an integral part not only of the commerce of Calabria, but also of its centuries-old traditions. This flavorful black gold is eventually sold in several forms: sticks, candy, and drinks. It is an ingredient that can be easily used in the kitchen, and gives dishes a unique and powerful flavor. A taste is a must!
