Recipes
Buffeddhi of Magna Graecia
Buffeddhi are fried pasta ravioli typical of Calabria's Magna Graecia region: a pastry made with flour, lard, and white wine, filled with sweet potato puree, honey, and cinnamon. Deep-fried and...
Buffeddhi of Magna Graecia
Buffeddhi are fried pasta ravioli typical of Calabria's Magna Graecia region: a pastry made with flour, lard, and white wine, filled with sweet potato puree, honey, and cinnamon. Deep-fried and...
Broccoli ffucati Calabrese style
Broccoli Ffucati (smothered) is a typical Calabrian side dish: fresh broccoli, cleaned and slowly cooked in a covered pan with extra virgin olive oil, garlic and salt, turning occasionally until...
Broccoli ffucati Calabrese style
Broccoli Ffucati (smothered) is a typical Calabrian side dish: fresh broccoli, cleaned and slowly cooked in a covered pan with extra virgin olive oil, garlic and salt, turning occasionally until...
Stewed codfish Calabrese style
Cod desalted for two days, stewed with peeled tomatoes, chopped potatoes, Tropea red onion, celery, garlic, and Calabrian chili pepper. A simple yet flavorful fish dish from the Calabrian tradition.
Stewed codfish Calabrese style
Cod desalted for two days, stewed with peeled tomatoes, chopped potatoes, Tropea red onion, celery, garlic, and Calabrian chili pepper. A simple yet flavorful fish dish from the Calabrian tradition.
Stuffed Anchovies Calabrian Style
Fresh anchovies, cleaned and stuffed with a mixture of breadcrumbs, grated cheese, parsley, minced garlic, Calabrian capers, and black pepper. Rolled up, secured with toothpicks, and cooked for 20 minutes...
Stuffed Anchovies Calabrian Style
Fresh anchovies, cleaned and stuffed with a mixture of breadcrumbs, grated cheese, parsley, minced garlic, Calabrian capers, and black pepper. Rolled up, secured with toothpicks, and cooked for 20 minutes...
Linguine Strait style
Linguine with diced Strait swordfish sautéed with garlic and myrtle, deglazed with white wine and mixed juice of Reggio Calabria bergamot, orange, and lemon, thickened with almond flour and pine...
Linguine Strait style
Linguine with diced Strait swordfish sautéed with garlic and myrtle, deglazed with white wine and mixed juice of Reggio Calabria bergamot, orange, and lemon, thickened with almond flour and pine...
Fileja with small meat
Bronze-drawn Tropea fileja topped with a traditional ragù of small meat (mutton) marinated in red wine, browned with onion and rosemary, deglazed with Calabrian red wine and slowly cooked with...
Fileja with small meat
Bronze-drawn Tropea fileja topped with a traditional ragù of small meat (mutton) marinated in red wine, browned with onion and rosemary, deglazed with Calabrian red wine and slowly cooked with...