Description
Melanzana Rossa di Rotonda PDO is a fresh aubergine belonging to the Solanum aethiopicum species, deriving from the Melanzana Rossa di Rotonda ecotype.
Production Area
The production area of Melanzana Rossa di Rotonda PDO is within the municipal areas of Rotonda, Viggianello, Castelluccio Superiore and Castelluccio Inferiore, in the Province of Potenza, in the Basilicata region.
Production Method
The soil is ploughed to prepare the ground for planting. Transplanting takes place between May and June, using 10-15 cm high plants with 3-5 leaves that are planted in previously prepared furrows. The seedlings must originate from the production area and must be planted according to the plantation layouts and planting distances used in the area. The crops are fertilised with organic substances or green manure. Harvesting starts in July and lasts until November. It must be done by hand with the aid of secateurs, cutting only a small part of the stalk. The maximum production permitted is 60 tons per hectare.
Appearance and Flavour
Melanzana Rossa di Rotonda PDO has a roundish shape, similar to a tomato, and weighs up to 200 g. When it starts to ripen it presents shades of green, while the ripe fruit is bright orange tending towards shiny red. The pulp is fleshy with a strong fruity fragrance, reminiscent of prickly pear; it has a piquant flavour, with a pleasantly bitter finish.
History
Melanzana Rossa di Rotonda PDO has African origins. During the colonial era, many families from Rotonda moved to the new lands conquered by the fascist regime in order to find work. In 1935, before the eruption of the Ethiopian war, those who returned home brought a “peculiar” aubergine with them. This species adapted so well to the territory that it transformed into something different from the African variety from which it originated; it had the same orange colour, but without stripes, and was more elongated. For this particular characteristic, which renders it similar to a tomato, the aubergine is known as merlingiana a pummadora (tomato aubergine) in the local dialect. From the beginning of the XX century, there are many oral and written confirmations of the wide use of this aubergine, such as interviews with the older farmers of the city which were carried out for a CNR survey in 1992. Today the red aubergine is still being talked about on TV shows, in cookbooks and specialised magazines, as well as during the traditional and crowded festival that is organised annually in its honour.
Gastronomy
Fresh Melanzana Rossa di Rotonda PDO should be stored in a cool, dry place or in the fridge. Traditionally they are stored nzertate, meaning tied in bunches and suspended from the roof to dry. They are also very good preserved in oil and pickled. There are numerous recipes from the Lucan cuisine which celebrate this peculiar product: they can be fried and seasoned with mint and garlic, combined with Caciocavallo Podolico cheese as a sauce for fusilli pasta, or they can be used to make rissoles. The leaves can also be used, as they are much tenderer than other varieties of aubergines, as well as being a different shape and size.
Distinctive Features
Melanzana Rossa di Rotonda PDO is characterised by a low chromogenic acid content: about 800 ppm compared with the 4300 ppm of other products from the same species. This value allows the flesh to maintain its white colour, even after the aubergine has been cut.
