La Calabria welcomed this year two new Slow Food presidia: the “Prune of friars” of Newfoundland and the “Piparelle” of Villa San Giovanni. The former are a local variety of plums selected by Benedictine monks in the 16th century, characterized by a thin skin and a sweet flavor with a sour aftertaste. The latter are dry biscuits prepared with almonds, spices and honey, known for their crunchiness and rich taste.
These recognitions not only safeguard the centuries-old traditions and unique gastronomic excellences of Calabria, but also offer a precious economic opportunity for local producers. Pruna di Frati and Piparelle are vivid examples of how Slow Food protects and promotes authentic, high-quality products, essential for the valorization of regional culinary heritage.
“I Pruna di Frati” from Terranova
The Pruna di Frati represent a traditional cultivar of plum particularly precious, rooted in the pre-Aspromonte territory of Plain of Gioia Tauro, in the province of Reggio Calabria. These exceptional fruits owe their name and history to Celestine Benedictine monks who, in the 16th century, selected and cultivated this variety in the convents of the ancient Duchy of Newfoundland. The fruits are characterized by a thin skin, yellowish-green in color which tends to red-violet when fully ripe. The bloom that covers them protects them from atmospheric agents and contributes to their sweet and aromatic flavour, with a light acidic aftertaste. The pulp, firm and not very juicy, separates easily from the stone.
La cultivation dei Pruna di Frati occurs mainly in terraced lands located between 300 and 400 meters above sea level, ideal for their robust growth and good adaptability to clayey soils. Despite their resistance and limited demand for water, the ripening of the fruits is concentrated in a short period between late July and early August, making timely harvesting necessary to guarantee the freshness and quality of the product.
Pruna di Frati are not only a high quality agricultural product, but also represent a deep cultural and historical bond with the local community. Many families in the Terranova area of Sappo Minulio, Molochio and Varapodio have maintained plum plants in their olive and citrus groves for generations, integrating them into traditional agricultural practices and thus preserving a piece of Calabria's agricultural and cultural heritage.
The “Piparelle” of Villa San Giovanni
Next to the plums, Villa San Giovanni stands out for the "Piparelle", dry almond-based biscuits and spices that represent local culinary excellence. These biscuits, traditionally prepared with high quality local ingredients, represent a heritage to be preserved and valorised.
Piparelle are made with a base of almonds, which give them a rich flavor and crunchy texture, perfect for accompanying a steaming coffee or a good cup of tea. The almonds used are often local ones, harvested in the fertile soil of the area which gives them a characteristic flavour. To add a note of sweetness and aroma, they are added cup sugar, honey, wheat flour e spices, selected, which may include cinnamon and cloves, as well as orange essential oil for a touch of freshness. They can be enjoyed alone as a dessert at the end of a meal or accompanied with fresh cheeses or jams for a richer tasting experience. Their crunchiness also makes them an ideal accompaniment for sweet wines or regional liqueurs, thus completing a traditional Calabrian meal.
The importance of Piparelle is not limited to their exceptional taste; they also represent a deep bond with the Story and the local culture of Villa San Giovanni, when Calabrian women prepared these biscuits for holidays and special occasions. Each family keeps its own for successful corporate training passed down from generation to generation, with small variations that reflect personal preferences and local taste. This artisanal practice has helped keep the local food culture alive and preserve ancient culinary traditions.
