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 Farmers from southern Italy presenting their wares at a London food
festival this week say their hemp pasta, oil and bread won't get you
high, but do provide a healthy, tasty alternative to the
traditional, wheat variety.
"Hemp food is truly organic," said Marzio Ilario Fiore, 30, whose
farm in the Molise region produces hemp oil and flour. "Hemp
requires no pesticides, no fertilizers, and only moderate amounts of
water." Cannabis is most often associated with the psychoactive
effects of marijuana, but some strains of the plant can also be
cultivated for food.
High-growing varieties called hemp, which contain negligible levels
of the drug THC, have long been grown to produce food and other
products. Italy lifted a ban on hemp cultivation in 1998.
"My crop gets regularly checked by Italian police inspectors to
ensure that THC is within the legal limit," said Fiore, one of some
200 Italian food artisans in London for the three-day Bellavita
("Beautiful Life") Expo.
As well as spaghetti made from hemp flour, he provided tastings of
hemp taralli - hard savory biscuits from southern Italy - and hemp
oil, which has a distinctive, nutty flavor.
Hemp seeds are one of the richest sources of vegetarian protein,
with high concentrations of omega fatty acids, growers say.
While most pasta makers have yet to venture into the hemp market,
they are finding new ways to present the staple, patenting new pasta
shapes and sizes.
La Molisana, for example, showed off its square-shaped variety of
spaghetti, the so-called 'spaghetto quadrato'.
Wine makers, too, are looking for ways to differentiate their
products, with one producer aging its bottles on the sea bed for up
to a year before selling them, encrusted with algae.
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"The lack of light and constant temperature combined with the
'massage' effect of the tides produces great results," said Gianluca
Grilli, co-founder of the Tenuta del Paguro which won Bellavita's
best beverage business award, worth 10,000 euros.
Tenuta del Paguro uses the wreck of the Paguro oil drilling
platform, which sank in the Adriatic Sea in 1965, to store its wine
underwater.
The three reds and one white are produced in Riolo Terme, near
Ravenna, in central Italy, before being sent to mature under the
waves. The bottles sell in Italy for 100-150 euros ($110-160) each,
Grilli said.
Bellavita offered a maze of hanging salami and cheese from across
Italy, including provolone from the milk of the Agerolese cow, a
protected crossbreed from the south, as well as cookies flavored
with lavender and rosewood extract called 'Furezze', from the
Venetian dialect word 'sfureso', meaning delicacy.
(Editing by Michael Roddy and Robin Pomeroy)
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