Introducing Meridione
“Summer afternoon - summer afternoon; to me those have always
been the two most beautiful words in the English language.”
~Henry James
Dear Friends and Family,
The gifts of summer are many, but perhaps none is more welcome than the bright and fresh flavors of this season: vine-ripened tomatoes, sweet peaches, tender pole beans and fragrant basil are just a few of the sublime tastes, impossible to savor at any other time of year.
The perfection of summer’s fruits and vegetables lends itself to simple preparations in the kitchen and the enjoyment of leisurely al fresco meals. It is unnecessary (arguably impossible!) to improve on nature’s gifts, an idea beautifully expressed in the cuisines of Southern Italy - or as Italians refer to the regions south of Rome, il Meridione. In summer, this land is a kaleidoscope of dazzling colors and authentic tastes that beckon with the promise of culinary delights, timeless as they are exquisite in their simplicity.
To celebrate this vibrant region, we are thrilled to announce Luretík’s newest award-winning oil, Meridione. Crafted from two Italian varieties, Coratina (Puglia) and Carolea (Calabria), Meridione is a medium-robust, fruity oil with peppery notes that pairs well with full-flavored foods, including grilled meats and seafood. (Meridione’s yellow label is a nod to the area’s historical name "Il Mezzogiorno" that refers to the intense mid-day sunshine in this part of the Italian peninsula.)
Already a judges’ favorite, Meridione recently won three coveted awards at the prestigious Athena International Extra Virgin Competition in Greece. Out of a field of 582 entries from 15 countries, Luretík’s Merdidione received a rare Double Gold Medal, and was recognized by the special awards category as Best Worldwide Blend and Best Worldwide Organic Extra Virgin!
In The Kitchen
In these Southern regions, cucina povera, or ‘food of the poor,’ defined the cooking style of farmers who relied solely on ingredients that the land provided. In central and southern Italy, the rural poor combined resourcefulness, remarkable ingenuity and seasonally available ingredients to create dishes now considered regional classics: the beloved panzanella, ribollita, and pasta fagioli to name just a few. And so, by “poor cuisine” we simply mean a cuisine humble in origin but rich in flavor, one that highlights but never overpowers the pure flavor of primary ingredients. Akin to our modern Slow Food movement, cucina povera focuses on eating seasonally, reducing food waste, and building local culinary traditions.
Historically lacking in resources, Italy’s South nonetheless vaunts a long tradition of culinary excellence.
In the modern kitchens of Calabria and Puglia, this simplicity is still revered and essential flavors are celebrated. Vegetables and pasta abound, with home gardens providing the bulk of what is prepared daily. Fresh ingredients take center stage in the peak summer months and what remains is preserved or dried for use throughout the rest of the year. Local, flavorful, and healthy are the hallmarks of southern Italian cuisine, and extra-virgin olive oil reigns supreme as its undisputed queen. Here, olive oil is not just an ingredient; it is the heart and soul of the kitchen, enhancing every dish with its nuanced flavors. (Little wonder that over 80% of Italy’s olive oil comes from its southern regions, with 68% sourced from the groves of Puglia and Calabria alone!)
Peperoncino calabrese — the flagship ingredient in Calabrian cuisine
Interestingly, this cuisine naturally embraces a vegetarian and vegan lifestyle, often without conscious effort. The region's sun-soaked bounty of vegetables and grains form the backbone of its gastronomic identity. Remarkably, many Pugliesi are vegetarian without even knowing it. Their diet features minimal meat consumption and boasts a pasta culture that eschews eggs, relying solely on the simple, honest combination of water and its famous Altamura flour.
One such ode to simplicity is Puglia’s Acquasala. This classic combines sun-ripened tomatoes, sweet onions, oregano and rustic bread, finished with a generous pour of grassy olive oil and sprinkling of cacioricotta cheese. Pair it with a crisp Falanghina or California white wine, and you have a quick and satisfying dish, leaving more time to enjoy a balmy evening!
Other recommended dishes:
Casarecce with Calabrian Chili Sauce Parmigiano Mint & Basil
Tomato Bruschetta with Fresh Basil, Salt and Olive Oil
In closing, I deeply appreciate everyone’s generous support as Luretík’s continues to grow and enjoy success. My hope for all of us moving through this cherished season is that we remember to live life a bit more like an Italian in summertime: keep things simple, go to the beach, laugh often, spend time with family and friends, and always linger at a well-laid table, remembering…
A tavola non si invecchia—At the table one never grows old.
With gratitude,
Elise
“Rest is not idleness, and to lie sometimes on the grass under trees on a summer's day, listening to the murmur of the water, or watching the clouds float across the sky, is by no means a waste of time.” - John Lubbock