Reggio Calabria cuisine
A marriage of taste, tradition, and conservation
A Reggio lunch is an experience that brings together the wisdom of our grandparents and their ability to marry flavours and products that were considered “poor” until a few years ago. We find homemade sausages conserved during the winter, as well as cheeses, vegetables preserved in oil or dried in the sun, as well as daily ingredients such as mushrooms or fish.
If Italian cuisine has created great dishes starting from the poor tradition of our families, the region of Reggio Calabria provides one of the greatest examples in terms of the “management” of the ingredients.
Lamb or kid? Better to have both.
In an economy like that of Reggio Calabria, in which pastoralism has traditionally played a leading role, sheep and goat meat, especially lamb and kid, never disappoint on Reggio Calabria tables and the recipes made from this meat are innumerable.
Petrali
Originating from Reggio Calabria, Petrali are crescent-shaped shortbread biscuits filled with dried fruit that are prepared throughout the month of December, which are enjoyed especially during the Christmas period. There are varieties that contain hazelnut cream filling or chocolate covering.
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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 [...]
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 [...]
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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Susumelle: the chocolate Christmas dessert
Born in ancient Greece as a gift to Demeter and Core, both goddesses, the susumelle hide in their name the mystery of their origin, as the two hypotheses are controversial. First is the hypothesis that “susumelle” is the union between sesamum and mel, meaning sesame and honey, although sesame does n [...]