When stew becomes "U Suffrittu"

The pig reigns supreme


In the rest of the peninsula, the word “soffritto” (“fried”) brings to mind the mix of vegetables and smells that form the basis of many sauces, but if you are in Reggio Calabria, “U Suffrittu” means another thing: an exquisite pork stew with fatty and more lean parts mixed with the interiors of the pig.

A dish that is traditionally prepared in the winter months in the countryside and in small towns during the killing of the pig. This event, even if it appears ghoul to the younger people, has always represented an opportunity to gather with friends and relatives to make the different parts of the pork into sausages while preparing at the same time a table that is set for a feast.

A stew made for gourmet palates

The recipe for “U Suffrittu”, like many of the other traditional recipes, has undergone many revisions over time by those who have cooked it. You can be confident, however, that you can enjoy the dish with satisfaction if you follow the instructions listed here. Cut the entrails of the pig (heart, liver, lung, coratella, and the spleen) into small pieces. Put them together with the pieces of meat and lard in a pan, beginning to cook them under very low heat until the fat begins to melt. Then, slightly increase the heat to fry. Halfway through cooking, pour a glass of local red wine into the pan, letting it evaporate, and add sliced onions, letting them stew until the meat is cooked and the onions are well blended.


Remember to bring to the table the bottle of red wine used for cooking, so that you can taste it paired in a glass. If, on the other hand, you have chosen to order the dish in one of the many restaurants that cook the typical cuisine of Reggio Calabria, let the owner or waiter remind you to drink a glass so that you can focus on enjoying the dish and wine.


A Calabrian proverb reads: “Pa saluti ci vò puru 'u salatu.

(Salami and other pork products are required for a balanced diet)

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