Monday, March 18, 2019

Products

Honey is one of the few basic products in every person’s diet. Without any doubt, honey’s characteristics depend on the particularities and tradition of each region. Corfu is well known for its apiculture. Its climate supports rich flora from which honeybees gather nectar. Nectar derives from coniferous trees, flowers as well as the aromatic plants. Corfu has a huge variety of plants and flowers. It is known as the "Green Island" and it is dotted with bright of a huge variety of flowers that flourish in the island almost all year round. The exceptional flavor and smell of the Polyfloral varieties of the honey of Corfu, source from the island’s great biodiversity.
Greece is generally one of the top European honey producers, following Spain, Germany and Hungary. Besides, according to statistics by Euro-stat, the average per person consumption of honey in Greece is calculated to be about 1,7 kg per year. Greece ranked second as far the number of beehives is concerned, with a number of 1.5 million beehives in 2010, according to the “Bee health in Europe - Facts & figures 2013” of the OPERA research Centre. This number amounts to the 10,8% of the total 27 European countries‘ beehives.

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Liquor of Kumquat
Golden orange translates to kam kwat in Chinese and that is the origin of the name of this strange tree, kumquat, which has been extensively cultivated on the island of Corfu since 1924. Kumquats are slow-growing evergreen shrubs or short trees, with dense branches, sometimes bearing small thorns. The leaves are dark glossy green, and the flowers white, similar to other citrus flowers, borne singly or clustered in the leaf-axils. Depending on size, the kumquat tree can produce hundreds or even thousands of fruits each year.
The kumquat is a tree that belongs to citrus trees and does not exceed 2.5 meters in height. Its fruits ripen in December and turn orange from green, as is the case with other citrus fruits as well. That means that the most suitable period for picking extends from January to February. The edible fruit closely resembles that of the orange, but it is much smaller and ovular, being approximately the size and shape of an olive. Delicious, sweet yet tangy, kumquat fruit is a winter/spring season delicacy. Although kumquats taste just like that of citrus fruits, they are distinguished in a way that they can be eaten completely including the peel. On the Interior, the fruit resembles tiny orange with juicy segments firmly adherent each other and with the rind. As with all citrus fruits, it abounds in vitamins A and C.
The plant is native to south Asia and the Asia-Pacific region. The earliest historical reference to kumquats appears in literature of China in the 12th century. They have long been cultivated in Japan, Taiwan, the Philippines, and Southeast Asia. They were introduced to Europe in 1846 by Robert Fortune, collector for the London Horticultural Society, and shortly thereafter into North America.
The kumquat was brought to Corfu by the botanist Sidney Merlin, best known for an orange variety that he cultivated in his estate in Corfu that is known in Greece as “Merlin”. Today, the kumquat is grown mainly in the North Coast of Corfu, especially around the village of Nymphes.

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      Corfu has also become widely known for the production of Real Ale, fresh beer, a kind of beer that is lately becoming more and more popular in the European market. The Corfu Beer is produced in a small brewery in the northwestern corner of Corfu and it is the authentic traditional beer brewed in the olden times, before chemical preservatives and pasteurizers were discovered. This is its difference from the industrialized beer . Corfu Beer is a 100 %natural “living” product. Natural because it contains only pure ingredients - water, barley malt, hops and yeast. “Living” because the yeast is not removed from the bottled product, nor is it pasteurized, resulting in retaining the beneficial properties of cerium and yeast while keeping the aroma of hops is not affected. The brewing process is performed the traditional way, while fermentation and maturation take place in special freeze tanks for several weeks. No chemicals, stabilizers or pigments are added in any stage of the production. The bottled product can be kept refrigerated only for a few days.

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      Corfu has a long tradition in the production of meat products, focusing in the production of typical and local delicatessen meat products based on traditional Corfiot recipes. Apart from the classics such as ham, bacon, prosciutto and smoked pork fillet, Corfu produces the Corfiot noumpoulo, smoked pantseta, Corfiot dry salami, pork jelly, and traditional Corfiot sausages. Traditional Corfiot meat products are prepared using traditional recipes and are characterized by their special flavors and aromas.

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      Extra virgin olive oil is a edible oil extracted form olives trough mechanical processing only. It is a typical Mediterranean product and it is made according to the specification that assure the high quality. It contains linoleic acid, that has many nutritional properties such as the prevention of heart attacks and cardiovascular disease, the reduction of deposits of "bad" cholesterol, opposed to reinforcing of the "good" cholesterol involved in digestion.

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      This honey is produced in areas of high hills and mountains, where beekeeping is applied extensively and this contributes to its high quality. Marche is one of the areas in Italy where beekeeping is diffused in a widespread. Honey has a high concentration of sugar and acid pH who attributes the antibacterial actions and through it, we can assume calories readily available, without requiring any digestive process without any indigestible or dangerous substances.

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      Fruits in Marche Region ...

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      It is produced on individual farms, from not skimmed, not pasteurized, whole milk according traditional recipe. Tradition of making this kind of cheese is as long as cattle breeding. Cheese is put in a light brown sack of sheepskin, whose front side is turned inside out. It is produced in the villages of Herzegovina, especially in the area around the town of Nevesinje. Raw milk for sack cheese comes from sheep’s or cows, or the combination of the two. Sheep milk comes from pramenka sheep, and the cow milk from two native breeds: buša and gatačka cattle (both breeds in decline however).

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      Dried fruits are product of EKO-BEL company from Laktasi, Republic of Srpska, Bosnia and Herzegovina. Dry plums, apples and chestnuts are an extremely useful nutrient used as food for a long time of population in our geographic area. Drying process keeps valuable nutrients in original form. Fully grown fruits are picked up manually and transported to drying factory in appropriate packaging. Production process starts by classification, separation and washing, followed by placing of fruits to drying plates, then drying in the special drying equipment, under the controlled temperature and humidity. After drying, following process is classification by size and packaging. Dry plums keep all valuable vitamins and minerals during the drying process and present valuable source of energy in “small package”. Dry apple chips is interesting snack with one third of calories comparing to potato chips and much more vitamin C and fibers. Apples are rich in pectin, dissolvable fibers that prevent cholesterol in intestines and stimulate organism to use fat instead to store it. Chestnut is a fruit with high caloric value, very similar to grains especially when dried. Chestnut is a self-growing, forest tree, mainly present in northwest part of Bosnia and Herzegovina.

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      Poljak beans belongs to family Lathyrus sathivus (field beans) and it is historian seed cultures in area of Trebinje, Popovo polje and Ljubinje (Herzegovina) which means it can be grown in very difficult conditions (poor and dried land). It can be stored for a long period, has rich nutritive values (proteins and minerals), for centuries it was basic food product and therefore considered as “meat for poor”.

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      It is a green, leaf separated cabbage used to make various cooked meals, mainly during winter season. Leafs are edible, they are even more tasty and of higher quality after cold period. Raštan is important in Mediterranean area due to nutritive characteristics, especially in winter. This kind of cabbage is picked occasionally, when leafs reach a certain size and they are not used fresh but to make various cooked meals and to be pickled. At the moment it is grown in individual households, farms because it is not distributed through market chains but only on local market places. There is no brand or package designed for this product. Production of this kind of cabbage is done on traditional way as organic food and it is not demanding in terms of grow or special preparation of soil, it is very resistant to diseases. But, if it is grown on humus soil there are more of higher quality, it can be raised on low temperature and it is very easy to transport.

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      It is produced on farm of agricultural cooperative LIVAČ, out of pasteurized whole milk according original recipe of Trapistam monks, minimal time of ripening is 90 days. Prepared to the secret recipe - “the best of the cheese”, as it is called in the top gastronomic guides, has been produced since 1882 in the trappist Maria-Stern Monastery near the city of Banja Luka. The secret of its manufacture has been kept and carried through generations of monks for more than 130 years, and is now known only to two monks. It is made upon the original recipe from the French Monastery of “Port - du - Salut”.

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      Denominazione di Origine Protetta (DOP) Riconosciuta con Reg. CE 1263 del 01.07.1996 GUCE L 163 del 02.07.1996.

      Disciplinare

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       Denominazione di Origine Protetta (DOP) Riservata agli oli extra vergine di oliva che rispondono alle condizioni e ai requisiti stabiliti dal regolamento (CE) n. 2081/92 ed indicati nel disciplinare di produzione.

      Disciplinare

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      Indicazione Geografica Protetta IGP Riconosciuta con Reg. EU Reg. CE 134 del 20.01.1998 GUCE L 15 del 21.01.1998

      Disciplinare

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      For production,beef meet from upper parts of legs, loins and backs without bones is used ( bones are taken out after cooling). The processed pieces of meat are hand-salted with 3% of salt in relation to meat mass. The salted pieces are stacked into adequate containers where they are kept for 15 to 20 days, depending on their size. After this phase of keeping in a salted state, the phase of rinsing follows in which meat pieces are kept in cold water for 10 to 12 hours. The meat pieces are hanged for drying in the same room for about 10 hours. Fire smoking, drying and riping in a classic hot dryer plant lasts for about 25 to 35 days

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      The production process is as follows: Raw cow milk is boiled first and then cooled to 38 degrees C ; then yeast is added. It is kept like this for four hours. After that the mass is put into a gauze cloth, and hanged for better straining.. That process lasts for 12 hours . Additional straining is achieved by pressing with a heavy object. It is kept like this for 8 hours and then the cream is put into buckets, salted and mixed with a mixer in order to become more homogenous. After that each paprika is stuffed with the sour cream. Paprikas were pickled prevoiusly (washed, seeds extracted and put into salted water with a preservative agent added. ) The optimum temperature for keeping this product is 4 to 8 degrees Celsius

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      Stationary and migratory beekeeping exists in Montenegro. The beekeepers use different type of beehives. Last yearsa lot of think have been done concerning food safety of bee products. The organic medicines have used for protection bee colony from disease and other harmful impacts. The average amount of honey is around 15 kg per beehive depending of climatic conditions. In the most cases extraction of honey is done once a year (in the beginning of August), except in the cases of intensive pasture when two extractions are possible during the season.
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      Dairy cream or Kaymak (Skorup also used as local name) is a special local product with very long production tradition. Center of its production is area of Durmitor mountain, municipalities Zabljak, Savnik and Pluzine.
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      The olive oil production technology has been changed significantly in last decade. Only ten years ago the majority of olive mills were traditional, now number of traditional olive mills is reducing and 15 two-phase system plants have been introduced. However, still significant quantity of the olive oil comes from traditional processing facilities.
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      Pomegranatejuice is produced mainly from wild varieties of pomegranate from South part of Montenegro. It is a product that comes from unpolluted nature without any conservancies of supplements added later on. In its essence, Pomegranate Juice is organic product – something unique and special gift from the nature.
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      A typical producer is Prel Hasanaj who produces various types of cheeses under the brand “Veleciku”. “Veleciku” is located in Hani Hotit and part of a gastronomic route map of Shkodra Lake surroundings. The processing unit absorbs 1100 liters of milk per day from 40 small farms in the area of Bajze and Shkrel.

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      Jufka is traditional pasta produced in the region of Diber, mostly in its rural areas The Jufka from Diber could be well expanded in various points of consumptions such as traditional restaurants. The “Tradita Dibrane” group is a group consisting of women, established in the village of Vakuf in Diber focusing on the preparation of traditional “Jufka” pasta. All its members agree to respect same recipe, packaging, label and price. The product must be promoted in various marketing channels.

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      Olive oil processing technology is composed in 4 principal processes. It start with the harvesting and selection of the fruit, crushing it, separation of the oil from fruit-solids and fruits-water, then storage in cool, dark container that exclude the oxygen. Botteling process varies by producer – some sell olive oil in bulg (big plastic bottles) some do apply fine packacing with glass labeled bottles, such as the case of "Shkalla Sh." Shpk.

      "Shkalla Sh." Shpk produces organic extra virgin oil of a very high quality, with nutrition values and a low level of acidity (about 0.2%).

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      The extra virgin olive from Slovenian Istria with protected designation of origin (PDO) is produced, processed and prepared for the market in the Slovenian Istria. Extra virgin olive oils from Slovenian Istria with protected designation of origin are special due to variety Istrska belica, which gives oil with high content of biophenols (natural antioxidants). All extra virgin olive oils have therefore defined the minimal share of oil from Istrska Belica. Extra virgin olive oils from Slovenian Istria are characterized by fruity flavour and bitter and spicy taste

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      Figs, picked at optimal maturity and cut on halves, are either sun-dried or oven-dried without using sulphur as preservative. All phases are done by one producer (harvest, drying and conserving in air impermeable container to prevent further dehydration).

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