Alba Sullo Jonio
If you are so lucky to be on the Ionian coast of Calabria around sunrise time, you'll see beautiful color mixed with sky and sea coming out, in any seasons of the year.
I've been the chance to assist to many dawns, especially in the summer time, it's been always a new emotion.
This time, we went up to the Bastione in the old town of Trebisacce, where there is an amazing view all over the little gulf and the sunrise experience is unique.
Dawn on the Ionian Sea or Jonio Sunrise, anyway you like to say, is a twist of classic Tequila Sunrise recipe, where the rich and sweet juice of Biondo orange is mixed with Tequila Blanco and Cherry syrup from near town of Roseto Capo Spulico.
80ml Biondo Orange Juice
60ml Tequila Blanco
10ml Cherry Syrup
Build in the glass, pour all the infgredient in a large highball over ice cubes and gently stir to create the effect of the sunrise colour.
Garnish with a orange wedge and cherries on a stick
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BIONDO Mimosa
Along the Ionian coast you'll find many different types of flora, like Sea Pine and Eucaliptus trees, Agave and Aloe plants, and also my favourite Mimosa trees.
With beautiful yellow flowers blooming in the late winter until early spring, which are usually donated as a gift for the Women's Day (March 8 in Italy),
the Lungomare (seafront) of Trebisacce Marina
has a lots of these beautiful trees, mixed with the color of the sea stones and the fishermen's boats.
We took these photos under the shadow of one of this trees facing the Jonio Sea.
Mimosa like the classic cocktail, or would be better to say
Biondo Mimosa.
The Barjonio version of this refreshing light drink, perfect for aperitif time.
30ml fresh Biondo Orange Juice
top up with Prosecco
build in the flûte glass and garnished with orange peel.
* * *
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| Fornace 1914 |
Little town of Tebisacce has a long story of handicraft tradition, especially in Terracotta.
The clay was extracted from a nearby quarry, worked by expert hands of local artisans and finally cooked in Fornaci (ovens).
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| Fornace renovated in 1999 |
Nowadays, this job is not popular anymore and there are just few artisans still working terracotta in their laboratory.
The only symbol left is the ancient Fornace as a memory of this old tradition.
... 'nta Pignat (into Pignata)
Definetely, One of the most famous product of Artigianato Calabrese is the Pignata ( 'a Pignat )
a typical terracotta pot use for long cooking legumes, vegetables, meat and sometimes seafood, seasoned with some spicy and herbs like wild rosemary, which inspired this cocktail.
Walking on the hill just outside the old town of Trebisacce, looking for a best place where to shoot our postcard, we found plenty of wild rosemary, as well as other herbs, our memory went straight to flavors of food cocked into Pignata.
2 barspoons Biondo Orange and Wild Rosemary Marmalade*
30ml Biondo Oranges Juice
25ml Fresh Lemon Juice
1 barspoon Brown Cane Sugar
60ml London Dry Gin
15ml Amaro Calabro
2 drops Aromatic Bitter
Dissolve the marmalade and sugar with fresh juices in a boston shaker, add all the rest of the ingredients and shake well. Double strain inside the Pignata over ice cubes and top up with crushed ice. Garnish with Wild Rosemary, orange zest and straws.
Long and refreshing drink, Pignata helps to keep the temperature down and the drink cold.
* Homemade biondo Orange & Wild Rosemary Marmalade.
Ingredients:
1kg of Biondo Oranges
300 gr Caster Sugar
5/6 wild Rosemary sticks
Water
Preparation:
peel and cut 1kg of Biondo orange, remove all the white part, put in a pan 300g of caster sugar with the orange peel finely cut, medium heat, then add 300g of water and slowely steam. When the sugar is dissolved then combine the orange pulp and keep on stiring, add some water if needed. Put inside the compote the wild rosemary and cook for about 20 minuts, when the compote has reached the right texture remove from the fire and cool it down. Discard the rosemary and pour the compote in a jar and store in a cool and dry place.
Walking on the hill just outside the old town of Trebisacce, looking for a best place where to shoot our postcard, we found plenty of wild rosemary, as well as other herbs, our memory went straight to flavors of food cocked into Pignata.
2 barspoons Biondo Orange and Wild Rosemary Marmalade*30ml Biondo Oranges Juice
25ml Fresh Lemon Juice
1 barspoon Brown Cane Sugar
60ml London Dry Gin
15ml Amaro Calabro
2 drops Aromatic Bitter
Dissolve the marmalade and sugar with fresh juices in a boston shaker, add all the rest of the ingredients and shake well. Double strain inside the Pignata over ice cubes and top up with crushed ice. Garnish with Wild Rosemary, orange zest and straws.
Long and refreshing drink, Pignata helps to keep the temperature down and the drink cold.
* Homemade biondo Orange & Wild Rosemary Marmalade.
Ingredients:
1kg of Biondo Oranges
300 gr Caster Sugar
5/6 wild Rosemary sticks
Water
Preparation:
peel and cut 1kg of Biondo orange, remove all the white part, put in a pan 300g of caster sugar with the orange peel finely cut, medium heat, then add 300g of water and slowely steam. When the sugar is dissolved then combine the orange pulp and keep on stiring, add some water if needed. Put inside the compote the wild rosemary and cook for about 20 minuts, when the compote has reached the right texture remove from the fire and cool it down. Discard the rosemary and pour the compote in a jar and store in a cool and dry place.
* * *
Le Vigne
Biondo Orange grows in a little area just outside the town of Trebisacce, few meters of distance from the Jonio Sea and a hill on the background. The area is called "Le Vigne" (Vineyard), because of the prevously vine plantation. A dense network of narrow streets and stone walls delineate the various property, sometimes accesibile just walking. The low trees are planted very close by creating almost a roof where the fruit keeps cool and matures more slowly.
Biondo Orange grows in a little area just outside the town of Trebisacce, few meters of distance from the Jonio Sea and a hill on the background. The area is called "Le Vigne" (Vineyard), because of the prevously vine plantation. A dense network of narrow streets and stone walls delineate the various property, sometimes accesibile just walking. The low trees are planted very close by creating almost a roof where the fruit keeps cool and matures more slowly.
1 Scoop Biondo Orange Sorbet*
40ml Orange peel Aromatised Red Wine
30ml Orange Bitter Liquor
20ml Zagara di Calabria
Built in the glass, pour all the ingredients in a wine glass over ice cubes, stir gently then add a scoop of Biondo Orange Sorbet on top.
Serve with a spoon and straw if requested.
This cocktail is a little celebration of this beautiful rural area, where I personally spent few years of my life working on orange picking. Good memories of a nice time spent inside " í Vign" as the local people say.
* Homemade Biondo Sorbet.
Ingredients:
1kg Biondo Oranges
300 gr Caster Sugar
150 gr Water
Preoaration:
peel all the orange and squeeze the juice without the white part. Cut the orange peel finely and add together to the juice, water and sugar in a sorbettiera (Sorbet machine).
About 20 minutes your sorbet is ready. If you don't have the sorbettiera, freezing all the ingredient. put the quantity you need in a blender when you need.
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