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.
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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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 [...]
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 [...]
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 [...]
When stew becomes "U Suffrittu"
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 [...]
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 [...]