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FormiaFormia

Isola Ventotene

The The territoryterritory

The territory is mainly mountainous and hilly, the plains are close the coastal shores.

In the east we find a modest section of Appennino, which serves as the border with Umbria, Marche and Abruzzo.

In this area there are the low Sabini’s mountains and the Reatini’s mountains in which stands the highest mountain: Terminillo that exceeds 2000 m.

The The weatherweather

Having the benefits of the sea, the costal winters are mild and summers cool.

The In hinterland, instead, winter is very cold and summer is hot.

In the shoreline and coastal plains the rains are scarce; but in the mountains they are very abundant especially during winter and spring.

What we produce and when

Theoretical lesson in the science laboratory

Let’s start with carrot seeds

Who wants to try?

ApicioTHE BEST GOURMET OF THE ANTIQUITY

The name in the Roman town had at least three wolverines lived in different age. The first lived around 160 BC, he protested against a law that limited the strike at banquets and the number of guests. The second lived under Augustus and Tiberius, and it seems the author of the first draft of De Re Coquinaria and he was called Marco Gavio Apicius. The third lived under Trajan and invented the process to keep fresh oysters. Was called Claudius or Caelius Apicius and enlarged the text of the predecessor.

APICIO’S RECIPESAPICIO’S RECIPES

LENTICCHIAScientific Name: Lens culinaris

Introduced in Italy during the Iron Age 800 a.C..

In Latin it was called Lens or Lenticula.

For the Romans it was one of the main products of the heart.

Plinio tells about his cultivation of lents. He says that who eats lents will have a quiet temperament.

It was for medicinal purposes too.

It is also called the “meat of the poor”. Some sources say it is one of the oldest cultivated legume; were already used by ancient Egyptians and is mentioned in the Bible.

The fruits are the lentil pods containing two or three circular seeds with a flattened shape. The different varieties of lentils are differentiated by the size of seeds that can measure from 2 to 9

millimetres. The cultivation of lentils is in spring, but the harvest is done during the months of June and July. The plants are dried in the sun and then after a few days, we proceed with the beating and subsequent collection of seeds.

Italy is famous throughout the world for lentils of Ventotene.

Lentils and sausages soup

Ingredients :

• 18 ounces lentil soup, ready to serve

• sausage such as a blutwurst

• salt and pepper to taste

Container : soup bowl

Prep Time : 10 minutes

Cook Time : 5 minutes

Directions :

• Choosing a pork sausage such as bauerwurst or blutwurst, this soup becomes similar to a pork and beans casserole with a lighter, soupy texture. Any traditional pork weiner or sausage may be used.

• Select any brand of lentil soup and a stick sausage. • Empty contents of canned soup into a container for

heating, either in microwave or on stovetop. • Heat soup until ready to serve. • Using a sharp knife, cut sausage into medium thin

slices. • Add sausage slices to soup. • Season soup with any spices or seasonings

desired, such as herbs, salt and pepper. • Serve hot.

ONIONScientific Name: Allium Cepa

Charred remains have been found predominantly in Ercolano. Pliny describes many varieties of onions, including shallots, and give instructions for the cultivation and preservation of this vegetable. Apicius recalls its use as a vegetable and as a condiment. Pliny and Dioscorides speak of its medicinal use it is useful to recall how against the weakness of sight and as sleeping draught. There are different harvest time: • Spring-summer onions are generally white; they are sown in summer, transplanted in autumn and harvested in spring. • Autumn-winter onions should be sown in the period from early February to late March.

FENNELScientific Name: Foeniculum

Fennel is known since ancient times for its aromatic properties. There are two varieties: wild fennel and vegetable production (sweet). In ancient times, on some Egyptian papyri, in descriptions of the Roman Pliny and on medieval writings, fennel is mentioned as a medicinal plant from the extraordinary virtues well as a sign of longevity, courage and strength and used to ward off evil spirits and bad planetary influences .

Since ancient times this Mediterranean herb was used to add flavour to food or to mask the lack of freshness of the food and wine. mainly for the aroma and taste, the fennel was.

The fennels are planted in all seasons, depending on climate and are harvested 90 days after they are planted.

BRAOAD BEANScientific Name: Vicia Faba

This is one of the many findings of this legume to Pompeii, Herculaneum and Oplontis. Numerous findings in Neolithic and Bronze Age sites in Europe attest to the ancient use of this legume in human nutrition. The beans were very popular on the table of the Romans, although it is believed that numb the senses and cause insomnia.One of the great families of Rome, Fabi, would have drawn its name from this plant. As mentioned Pliny and Dioscorides, the bean was much used for medicinal purposes.

Sowing is done by the second week of November to the first half of December.

The broad bean is a legume that does not tolerate the prolonged drought and intense cold in such circumstances there is a limited development of the plants finally die when the temperature drops to-5C °.

They are extremely easy to grow and produce a crop as early as mid-June. Useful, because not many vegetables are available in the garden at that time of year. Fresh broad beans are extremely nutritious and high in protein. The Egyptians believed that when a person died his soul temporarily resided in a broad bean prior to passing into the next life.

Apicio’s recipe

Pasta with broad beans, bacon and tomatoes

- 1 onion- 150 g. bacon - 150 g shelled fresh beans keep - a dozen tomatoes - basil - parsley - pepper - oil - salt - grated cheese

• Fry the chopped onion and chilli in a pan with oil • Add the bacon cubes and fry • Add the peeled broad beans with onion and

bacon • Add some hot water and cook beans 5-6

minutes • Add the chopped tomatoes and basil and

parsley and cook a few minutes • Meanwhile cook the pasta in salted water, drain

and toss with the sauce of beans • Serve sprinkled with chopped parsley

INSALATA LATTUGAScientific Name: Lactuca Sativa

The historian Pliny relates that the Roman soldiers, when they conquered new territories, planted large fields of lettuce to retain a healthy and tasty meals outside the home. The lettuce is largely composed of water, about 95%, and fibre, 100gr provide only 15-20 calories.In Italy is much cultivated throughout the year and in different climatic environments in the winter months is largely exported to the countries of Northern Europe. The leaves can be eaten raw.

BROCCOLETTIScientific Name: Brassica oleracea L. brotytis cimosa

It is sown between late August and early September and is harvested from October to March.Broccoletti (also called broccolini) is a green vegetable resembling broccoli.Although often mistakenly identified as young broccoli, most authorities agree that it is actually a natural hybrid of the cabbage family Brassica oleracea.   It is generally agreed that broccoletti has a sweeter flavor than broccoli.Broccelletti is first steamed and then fried a bit with garlic (aglio) and olive oil (olio).

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