(Ita/Eng) Un rimedio del cavolo/Cabbage remedy

Nella mia tappa lucchese proprio di fronte alle alpi Apuane Gianluca e Ivo mi raccontano come il cavolo nero toscano diventasse un rimedio diffuso in queste zone di montagna oltre ad essere un ottimo alimento e favolosamente ricco di proprietà.

During my stop in the province of Lucca right in front of the Apuan Alps, Gianluca and Ivo told me how Tuscan black cabbage became a widespread remedy in these mountain areas as well as being an excellent food and fabulously rich in properties.

"Pensa che contiene più ferro della carne e che 100 grammi di cavolo nero, crudo, contengono più vitamina C di un'arancia bella grossa!" a parlare è Gianluca che proprio all'interno del Rifugio delle Alpi Apuane a Castelnuovo di Garfagnana, insieme ai suoi amici e soci sta portando avanti un vasto progetto che vede anche la coltivazione naturale di uve riesling in alta montagna a 1500 mt di altezza.

"You have to consider that it contains more iron than meat and that 100 grams of raw, black cabbage containing more vitamin C than a big orange!" Gianluca knows this area of ​​Garfagnana very well indeed in fact inside the Apuan Alps Refuge which is located in Castelnuovo di Garfagnana, together with his friends and associates they are carrying out a great project that also includes the natural cultivation of Riesling grapes in the high mountains at 1500 meters high.

Ma il cavolo nero era conosciuto in quel territorio anche come antico rimedio contro il dolore "Si usava battere per bene le foglie crude con un bastone di legno o meglio ancora schiacciandole all'interno di un pestello" mi dice Ivo, esperto di tradizioni legate al cibo di questa zona e che ama assaggiare le foglie di cavolo "a crudo", come si dice da queste parti, per assaporarne il gusto pieno e vivace...

But the black cabbage was also known in that territory as an ancient remedy against pain "It was customary to beat the raw leaves well with a wooden stick or even better by crushing them inside a pestle" Ivo tells me, an expert in traditions linked to food of this area and who loves to taste the "raw" cabbage leaves "a crudo" as the people say around here, to savor its full and lively taste ...

"In effetti come molti vegetali", continua a spiegarmi Gianluca "se cotti nell'acqua oltre i 4 o 5 minuti, rischiano di perdere oltre il 70 % delle loro proprietà naturali originali"

"the black cabbage like many vegetables", Gianluca continues to tell me "if cooked in water over 4 or 5 minutes, you risk making it lose over 70% of its original natural properties"

Anche Ivo sostiene questa tesi e cioè che esattamente per lo stesso motivo per il quale se cotti troppo cedono le proprietà all'acqua che le disperde, anche un tempo si usava pestare le foglie di cavolo nero crude e appena raccolte, in maniera da farne fuoriuscire il liquido che accumulandosi sulla superficie esterna della foglia agiva sul corpo grazie alla stessa foglia che poi piegata si applicava sulla parte dolorante. Ivo lo ricorda molto bene e me lo spiega "qui' in montagna dove la gente viveva un po' lontano dalla città senza possibilità di muoversi facilmente, il nostro cavolo nero, spesso per i nostri anziani, a volte diventava il primo rimedio antidolorifico."

Ivo also supports this thesis and exactly for the same reason, even once the poeple along this mountains used to crush the leaves of raw and just harvested black cabbage, so as to make them come out the liquid that accumulated on the outer surface of the leaf then acting on the body thanks to the same leaf folded and applied to the painful part of the body. Ivo remembers it very well and he explains it to me "here in the mountains where people live a little away from the city without the possibility of moving easily, our black cabbage, often for our elderly, sometimes became the first pain-relieving remedy".

Sulla via del ritorno, tra un pensiero e l'altro, mi rendo conto di essere sempre più convinto di quanto la natura degli alimenti, se ascoltata e seguita, ci regali molte risposte e altrettante soluzioni, ma chi crea quegli alimenti è il terreno ed è per questo che deve diventare la prima cosa da difendere: il suolo è vita, la nostra.

On the way back, between one thought and another, I realize I am increasingly convinced of how much the nature of food, if listened to and followed, gives us many answers and many solutions, but who creates those foods is the soil and this is the reason why it must become the first thing to defend: the soil is life, ours.

PER INFORMAZIONI / FOR MORE INFOS Ivo Poli +39 333 3119780

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This NOT! BLOG ® was born thanks to my professional background and the travels that my job entails (LINK) ; on the homepage you will find posts with images, videos and stories that I make while traveling in search of healthy lands and loyal producers, locating them on the HEALTHYSOILMAP® because I am firmly convinced that "the gesture of healthy and proximity shopping" can save us by making us avoid immaculate and perfect foods in commercials but that their production, storage and distribution do not contribute to the good of our health, to that of soil and therefore the environment. The "MADE TO SUSTAIN" page contains a list of unique pieces that I create with reclaimed wood, especially pallets, thanks to a playful "nonsense style"; I do it in a sustainable way by building and working them by hand, coloring them with flame or thanks to natural pigments extracted through alcohol or water from spices, fruit, vegetables and vegetable waste: the finish is done with linseed oil. If you book one, your welcome contribution will support the travel and labor costs required to give continuity to the independent and bottom-up rural project of this site.

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