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Salami | Food | Wine | Travel | Italian Food
Photo © Tamurello
 Calabria Recipes
Typical food from Calabria includes:
Alalunga in agrodolce: tender young tuna cooked
in sweet-sour sauce of onion and vinegar.
Mostica: baby anchovies preserved in olive
oil, also known as “Calabrian caviar.”
Perciatelli e lumache: pasta tubes with snails
in a piquant tomato-pepper sauce.
Calabria Recipes:
Cannariculi - Christmas fritters made of flour and sweet cooked wine coated with honey.
Caponata
Ciambotta - stew of eggplant, peppers, potatoes, onions, tomatoes eaten hot or cold.
Chinulille - sweet ravioli stuffed with chocolate, chestnuts, candied fruit and nougat and fried.
Licurdia - onion soup thickened with bread and grated pecorino and laced with hot pepper.
Millecosedde - vegetable soup whose 'thousand things' include cabbage, celery, mushrooms, fava beans,chickpeas and the similar but stronger flavored cicerchie.
Murseddu - pie of pork and veal liver with tomato and peppers.
Mursiellu - stew of tripe and pork innards cooked with tomato, peppers and wine.
Pesce spada alla bagnarese - swordfish in the style of Bagnara Calabra, roast in a casserole with olive oil, lemon, capers and chopped parsley.
Pitta chicculiata - a type of pizza with tomatoes, tuna, anchovies, black olives and capers.
Pomodori essicati - Sun-dried Tomatoes
Rigatoni alla pastora - pasta tubes with fresh ricotta, sausage and grated pecorino.
Sagna chine - festive lasagne laden with ground pork, peas, mozzarella, mushrooms, artichokes, sliced hard-boiled eggs and other seasonal ingredients.
Sarde a scapece - fried sardines rolled in bread crumbs and doused with a mixture of hot oil, vinegar, garlic and mint.
Stocafisso alla calabra - Stockfish Calabria style
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1997-2010 © Enrico Massetti
TangoItalia - Food, Wine, Travel, and... tango in Italy.
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