The Calabrian Cuisine

Famous and renowned in the world, Calabrian cuisine, of peasant origin is simple and tasty. Ritual of circumstance of the religious and family traditions, is characterized by a manifold variety of dishes.

Local superstitions oblige a great variety of dishes and, on important occasions, a number of dishes no less than thirteen.

An important role is assigned to the bread, “u pani i ranu”, particularly taken care of in the ingredients, and to the pasta, usually made in an artisanal way, at home.Among the varieties of pasta dishes are the “maccarruni i casa”, prepared with semolina and water dough and molded around a knitting needle, seasoned with rich goat sauces, pork and enriched with a sprinkling of salted ricotta; “La pasta a lu furnu”, consisting of rigatoni seasoned with meat sauce, meatballs, hard-boiled eggs, provola or caciocavallo; the Pasta “ncasciata” or recessed and placed in the oven between layers of aubergines in a pan; “Pasta with ca muddhica and anchovies”, pasta with breadcrumbs, garlic, oil, anchovies and the ever present chilli pepper.

As second courses we remember: “u morzeddhu”, in the province of Catanzaro; the frittole, pork rinds boiled in a boiler, typical of Reggio; the breast of the mammolese; the swordfish at the bagnarota. The variety of cheeses is also very rich: from caciocavallo silano to ricotta di capra in the hinterland, from provola silana to pecorino from Monte Poro, to pecorino from Aspromonte.

Particularly also the variety of salami: from the “Nduja, strongly spicy salami, typical is that of Spilinga, to the Soppressata calabrese, from the pancetta to the bacon, called” buccularu “, from capocollo to sausage.

Also famous are the “patate mpacchiuse” from Sila and the Aspromontane potatoes cooked on the grill.

What side dishes, have the primacy “the pipi and pumadori chini” of Reggio, the preserves based on mushrooms in oil, of eggplant and tomatoes in bottles crafted at home. Taste and tradition are the recurring elements of a cuisine with a thousand benefits that is also reflected in the preparation of desserts. The Calabrian confectionery tradition has very ancient origins. It is characterized by sweets related to the holidays and made with handicrafts. We reschedule the petrali, linked to S. Christmas, consisting of mezzelune of shortcrust pastry and dried figs, the nougat of Taurianova and Bagnara Calabra, the chatter of Carnevale spread throughout the Calabrian territory. The truffle of Pizzo, famous in the world, characterized by gianduia and hazelnut ice cream with a heart of liquid chocolate.

Ingredients of Calabrian cuisine: olive oil, fruit of the European Olea species, of traditions dating back to the Greeks VIIth century BC and to the Romans who determined the development and diffusion of the plant. Calabria is at the top of the oil producers. There are three Dop oils: Bruzio della Sibaritide, Lamezia, Alto Crotonese, the oils of the Piana di Gioia Tauro with 33,000 hectares of “the wood of the olive trees”, the species Ottobratica, Sinopolese, Roggianella Leccino.Red onion of Tropea or Allium Cepa, cultivated by Nicotera in Campora San Giovanni and Amantea and the coast of Cosenza. Spicy Calabria chili. It is a well-known product in the world and Diamante is the subject of a special annual festival.