The scent of fried food
Crispelle, in Calabria, are prepared for the Immaculate Conception on December 8th, as well as Christmas and New Year’s Eve dinner. There are no festivities in the month of December that do not include these small, leavened dough fritters that are brought to the table as hot and fragrant, which are [...]
When vegetables become delicious dishes
Just think of three typical dishes of the Calabrian tradition to get your mouth watering: peppers and amolicate tomatoes (Reggio “pipi and pumaroru chini”), dried tomatoes preserved in oil, and the unmistakable stuffed aubergines. These are recipes that make you feel the entire aroma of the Mediterr [...]
Stomatico, the panacea biscuit
“Stomachico” is the slang term used to identify food that is “good for the stomach”, perfect for ending a meal. The Reggio stomatico, a dry biscuit of amber colour that smells divine thanks to the caramel and spices used in its preparation, reflects its Greek origin in its name, as well as its recog [...]
Frittole: no part of the pig is ever wasted
In many rural civilizations, the killing of the pig is an event, as it is a very valuable animal that can provide precious material for the kitchen. In short, ru pòrcu non si jètta nènti (“nothing from the pig is wasted”). Specifically, the black pig, typical of Calabria, also preserves its ancient [...]
The different almond pastes
Almond paste, due to the high cost of raw materials, was first prepared only during special occasions such as weddings and births. Today these biscuits, in their various forms and decorated with candied fruit, go beautifully with tea and are considered delicious desserts.
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A delight called the pumpkin flower
The favourite flower of Calabrians is the pumpkin flower. Whether fried, stuffed, or added to a salad or turned into a tasty pancake, it can satisfy both the young and old. The Calabrian-style pumpkin fritters, included simple and genuine ingredients, which can be enjoyed both as an appetizer and as [...]