Amazing Italy:
A Look at the Po Delta with Maria Cristina Buoso
by Maria Teresa De Donato
MTDD: Hi Maria Cristina,
welcome back to my virtual cultural living room.
MCB: Thanks for the
invitation. It is always a pleasure to be your guest.
MTDD: The adventure in our wonderful Italy continues today with an
area of particular interest, both geographically and agriculturally. We are
talking about the Po Delta.
What can you tell us about it?
MCB: The Po was born in the Monviso, crosses the entire Po Valley,
and then leads to the Adriatic Sea. Its branches create a branched and huge
mouth divided into two parts, one in the province of Rovigo and one in Ferrara.
It has an area of about 18,000 hectares, and
this is why it largely falls in the
province of Rovigo and occupies an enormous portion, the eastern one, from the
beginning of the Po di Goro to the sea. His represents an example of an
"active delta."
The Po Delta was
included in 1999 among the World Heritage Sites of Italy by UNESCO as an
extension of the recognition awarded to the city of Ferrara in 1995. Towards
the end of the eighties, the growing ecological and environmental problems
pushed greater awareness of nature. Therefore, the areas of excellent
environmental value were identified for greater protection, and in 2015, the Po
Delta area was recognized by UNESCO as a biosphere reserve.
MTDD: How are these
"protected natural areas?
MCB: the "protected
natural areas" include:- The Po Delta Regional Park of the Emilia-Romagna-
born in 1988 but operating since 1996, which includes territories and wetlands
that are part of the water basin of other rivers (including Rhine and Lamone)
and embraces much of the historical delta of the Po (its main branch in the Po
di Primaro who became Reno Riocia), but only a tiny part of the current delta.
- The Veneto Regional Park of the Delta del Po was born in 1997 and has been
active since the same year. It includes a large part of the current
geographical delta of the Po. In the course of the geological eras, the entire
Po Valley has undergone profound changes that advanced and referred to the
coastal line, with the result that the mouth of the Po has moved hundreds of
kilometers and has changed its form and extension many times.
Those who wish to
deepen this topic will find more information at the following links:
https://www.parcodeltapo.org/mappa.phphttps://www.parks.it/parco.delta.po.ve/mapl.php
https://www.ferraraterraeaquaCqua.it/it/come-arrivare/mappe/mappa-del-del-delta-po/view
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MTDD: Thanks, Maria Cristina, for this research.
Which recipe do we conclude our interview today with?
MCB: Thanks. It's my pleasure. Today, I want to introduce you to the Plate Radicchio.
Recipe
Plate Radicchio
It is very simple to prepare. We usually use the Red Radicchio
of Treviso; it is also excellent as an appetizer. It is seasoned with a drizzle
of oil or balsamic vinegar or enriched with dried fruit. It combines with any
dish based on meat or fish and is an excellent accompaniment to cheeses of
various seasonings, always with good wine. The recipe is simple: have a cast
iron plate or a non-stick equivalent. Over the case, use the grill safely. The
late Treviso red radicchio is longer and tapered with red-purple leaves.
Usually, it can be found until April and is used most of the time, but another
type is also acceptable. Cut the head in half, wash, and then cook. Turn over,
and when it is ready, season with an excellent extra virgin olive oil, salt,
and pepper. If you want to exaggerate, add a handful of chopped almonds, some
Parmesan cockroaches, and a thread of berries for a natural gourmet touch.
Enjoy
your meal!
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