Hospitality begins with appetizers
In the Reggio area, as in the rest of the Italian boot, the great history of cooking comes from dishes that were born from the mastery of our grandparents with respect to the conservation of supplies for the winter. The perfect salami recipe was found by preserving the meat of a pig, wasting nothing [...]
Stockfish
Dried stockfish, stokkfisk in Norwegian, has found its perfect location in Mammola, a small, yet charming village in the province of Reggio Calabria. It is precisely in the hinterland of Reggio Calabria that expert artisans can transform imported stockfish from the Nordic countries into a valuable f [...]
Blessed are the first dishes
The typical Reggio Calabrian lunch begins with the Calabrian appetizer, where the guidelines for flavour are dictated above all by the historical mastery in the conservation of the products. When it comes to great traditional dishes, you can still swear by the “do not throw anything away” motto, and [...]
The prince of Reggio street food: the sandwich cu satizzu (with sausage)
With extremely Mediterranean ingredients, which are few, yet simple, the sandwich in rich in tradition and abundant in taste. It is a recipe that is not too complicated and is behind the best known and most appreciated of the street food products of Reggio: “u paninu cu satizzu” (a sandwich with sau [...]
Stracette
Stracette are a typical Easter sweet, a shortbread cookie that contains orange peel and chopped almonds. Their shape, as well as their consistency, can vary from soft to crunchy based on the ratio between liquid and solid ingredients. They are perfect to eat during breakfast with milk.
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Traditional delights: “Satizzu” and broccoli (Sausage and broccoli)
Sausage and broccoli are included among the irreplaceable ones on the Reggio table. They are considered wild cards used to satisfy every culinary need: from a succulent second course with side dishes, to variations used in the sandwich format, up to and including the dishes that make up traditional [...]