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Literary texts, archaeological evidence, the classical image,

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Ingredienti: 300 g pasta di semola 100 g pane di tipo integrale 50 g acciughe dissalate 3 peperoncini 2 spicchi di aglio olio extravergine di oliva q.b.   Preparazione: Far sciogliere ...

Bucatini con la mollica

Ingredienti: 600 g peperoni arrostiti 400 g pasta 1 cipolla 2 spicchi di aglio olio extra vergine di oliva q. b. menta q.b. origano q.b. sale q.b   Preparazione: versare in un tegam...

Fusilli con peperoni

Ingredienti: fave secche 60 g, cicoria 210 g, cipolla 40 g, olio extravergine di oliva 5 g, pecorino proveniente da capi ovini allevati nel comprensorio del Monte Poro 10 g, sale q.b., peperoncino...

Minestra di fave e cicorie selvatiche

Ingredienti: 250 g pasta100 g ceci2 spicchi di aglioolio extravergine di oliva q.b.rosmarino q.b.     Preparazione: mettere a bagno i ceci in acqua fredda, in cui è stato sciolto del bicarbo...

Minestra di pasta e ceci

Ingredienti: pasta alimentare 60 g, fagioli secchi 30 g, pomodorini 70 g, olio extravergine di oliva 11 g, cipolla q.b., aglio q.b., sedano q.b., sale q.b., rosmarino q.b., salvia, q.b., peperoncino q...

Minestra di pasta e fagioli

Ingredienti: 450 g passata di pomodoro400 g pasta di semola200 g alici disiliscate½ bicchiere vino bianco2 spicchi di aglio40 g finocchiettoprezzemolo q.b.olio extravergine di oliva q.b.    ...

Pasta e alici con finocchio selvatico

Ingredienti: pasta alimentare 100 g, pomodorini 120 g, olio extravergine di oliva 10 g, aglio q.b., basilico q.b., sale q.b. ...

Pasta al pomodoro fresco

Ingredienti: 450 g zucchine300 g pasta di semola300 g pomodoro50 g cipolla40 g olio extravergine di oliva2 spicchi di agliopeperoncino q. b.prezzemolo e basilico q. b.sale q. b.     Preparazione: T...

Pasta con zucchine

Ingredienti: ...

Pasta al ragù vegetale

The Identification Trademark for the Mediterranean Diet, the Nicotera model.

 

The Chamber of Commerce concludes the procedure with its filing by the Ministry of Economic Development.

The Chamber of Commerce of Vibo Valentia proceeds with its project of promotion of the Reference Mediterranean Diet, and more precisely of the Food model originating from Nicotera, which gives its birth to the studies undertaken, exactly in the municipality of Vibo Valentia, by the American doctor Ancel Keys of the University of Minnesota.

Precisely in the last few days it has been filed, by the Patterns and Trademarks Office of the Chamber of Commerce of Vibo Valentia and with the similar Office of the Ministry of Economic Development, the "Geographical Collective Mark of the Italian Reference Mediterranean Diet – Nicotera" proposed by the Association for the Promotion of the Reference Mediterranean Diet - Nicotera.

The logo, of a round shape, contains, in a circle, in the upper half the words "Dieta Mediterranea Italiana di Riferimento" and, in the lower half the words NICOTERA; the centre part portrays the symbol of the town; the castle with three towers, located in a yellow field representing the sun and over standing an helicoidal shape in a light blue colour representing the sea, on which lays an olive branch with five leaves and two black olives.

The Mediterranean Diet - recognised by UNESCO as a World Heritage Site – will have in this way in the Nicotera model a unique and unequivocal reference, which will witness the validity of a course of study, research and promotion of which the province of Vibo Valentia has long since become the protagonist.

It was the beginning of 1960 when an International team of researchers lead by professor Keys, proved that the food pattern followed by the population of Nicotera, characterised by a huge consumption of cereals and vegetables products and by the exclusive use of olive oil, enabled the body to acquire food components with antioxidant properties and with specific roles in the prevention of chronic degenerative and metabolic diseases.

The studies from Nicotera, deepened and broadened in a second time, led the scientific community to the formulation of their so called model "The Italian Reference Mediterranean Diet" that the Chamber of Commerce of Vibo Valentia supports operatively with accompanying and promoting activities aimed to enhance the originality and all that refers to it, in terms of economics and production.

"The filing of the Geographical Collective Mark - claims the Commissioner of the Chamber of Commerce Michele Lico - represents an important goal of a shared planning between the Chamber of Commerce and the Association for the Promotion of the Reference Italian Mediterranean Diet of Nicotera, oriented to give the food pattern of Nicotera the right identity and territorial recognition, in order to promote the products and enterprises qualifying a style universally recognized and followed and the typical traditional dishes which are its valid expression". The President of the Association for the Promotion of the Italian Reference Mediterranean Diet - Nicotera, Vincenzo Ienuso, has expressed his satisfaction believing that "The filing of this trademark represents an important event for the whole territory. This event, he adds – represents the result of a demanding course and of an intense activity which did involve several persons and institutions. This success is, furthermore, the starting point of so much energy that can be activated by the use of the trademark and by the world that interacts with the lifestyle and culture of the Mediterranean Diet. Our Association wishes to thank all who worked to achieve this goal and feels obliged to express its appreciation and special thanks to the Chamber of Commerce of Vibo Valentia for the assistance, work and high professionalism that has offered for this important result ".

Rosanna De Lorenzo - Institutional information and communication manager

 

The project

The Chamber of Commerce of Vibo Valentia has gained over ten years experience in the promotion and protection of food products typical of the area vibonese. Since 2000, numerous projects were initiated to protect important productions of the gastronomic culture of the area - such as Pecorino del Monte Poro, the Mostaccioli of Soriano, the Tartufo of Pizzo, the 'Nduja of Spilsby, the roe of tuna - representative of the typical Calabrian food.

 


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Monday, 24 January 2011 01:00
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Wednesday, 06 April 2011 01:00
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Tuesday, 26 July 2011 01:00
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Friday, 06 June 2014 09:33
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