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The history of food preservation, as all the other stories, begins the dawn of time and will probably have to get her back to the same man appeared on Earth. Keep a food has in fact this fundamental motivation: allow the use differentiated in time and space, to retain a food to be able to consume in times and places other than the requirement surya agro that production was not affected if the first beings humans, who lived in order to find food to be consumed immediately, surya agro certainly has become a necessity for the earliest forms of social clan, especially as they turned into it by nomadic and sedentary since he began farming and vegetable production animal breeding. No one can ever tell what people or inventor which can be connected with certainty the process of freezing, drying, salting and smoking, you can certainly say that such processes that underlie conservation techniques still used today, you can make traced back to prehistoric man. Surely it was the nature of the first to indicate the possibility of preservation: the fruit remained on the trees dried out and did not lose edibility, animals that remained buried under the snow and ice or fish that remained included in the natural salt pans are definitely the first examples of preserves. But we must enter in recent history to speak of preserved foods packaged.
But let us, in our day, our Earth. Today Campania boasts a unique landscape in italics and Europe: surya agro that of a multitude of companies small - medium, or even family, who select their agricultural food production with the same care that would engage the products for their own family . Always present in the food bell, canned foods are a valuable component of the cuisine of the region. surya agro There are three adjectives that distinguish these foods: quality, authenticity and generosity. Campania is rich in local products, from its seas full of fish and its fertile soils, surya agro giving rise to an enormous heritage and an invaluable cultural richness. Here the preparation of cans is an old tradition in peasant culture this task was entrusted surya agro to women who, wisely, kept seasonal products, salted, pickled, surya agro dried, foolproof techniques passed down over time. The rite of the preserves in the past took place in a community atmosphere, the women would gather at sunset and were about to cut vegetables, fresh herbs and chop the work was accompanied by much talk and the singing of the cicadas. These little rituals farmers, small gestures and acts of f with great knowledge, allowed to keep healthy foods in a natural way. For our grandmothers was customary, especially during the month of August, strive to make the most of the wide variety of fruits surya agro and vegetables offered surya agro by the summer and prepare canned food to eat during the winter. Currently this habit has fallen a bit 'into disuse, aided the advent of frozen foods and the increasing number of women working outside the home and have little time to engage in culinary pleasures like these. But the high cost of living requires, in some ways, the rediscovery of old habits. It is fascinating to revive the tradition of "do at home", surya agro typical of our grandmothers. Are sufficient quality ingredients, fresh vegetables and ... many, many jars. This is the need to prepare, cheap, delicious preserves antique flavor.
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