| CALABRIA | |
| Calabria, along with Sicilia represents Italy’s deep south, and although it can appear a harsh, Spartan land, it is also a land rich in history and traditions, a fact reflected in the many influences visible in it cuisine. Again, pork is an important part of the local diet with salami, capocollo, and soppressata staples in every household. Vegetables are also central, with eggplant a particular favorite and the sweet red onions from Tropea appearing in many different dishes, and the area has some delicious cheeses, such as pecorino, mozzarella and caciocavallo. Calabria’s vast coastline offers up a variety of excellent fish and shellfish: mussels, swordfish, tuna, sardines and anchovies, and as often as not, meals are finished with a few dried nuts and perhaps some dried stuffed figs. And don’t forget its famous red hot chili peppers!
Traditional dishes: Quick and easy, this grilled cheese is a favorite with kids and adults alike. Ingredients for 4 people 800 g fresh caciocavallo cheese Cut the caciocavallo into 1cm thick slices and place on a hot non-stick grill pan or griddle (better if it’s the ridged type). When the cheese has turned golden brown and formed a slight crust, turn it over and cook the other side. Serve immediately with a selection of pickles or with baked potatoes. Maccheroni alla soppressata: maccheroni with soppressata Soppressata is a type of Italian dry cured salami, and the Calabrian version is often red from the addition of the region’s renowned chili pepper. Ingredients for 4 people ½ onion, finely chopped Heat a drizzling of olive oil in a small frying pan and cook the onion, garlic , rosemary and sage for about 10 minutes or until the onion becomes transparent. Add the diced sopressata, then the tomatoes and season with salt and pepper and cook for a further 15 minutes. Cook the maccheroni in abundant salted boiling water, drain and add the sauce. Mix well and serve immediately with a sprinkling of Parmesan cheese. Spaghetti alla cipolla rossa: spaghetti with red onion sauce The wonderful red onions from the Calabrian town of Tropea are famous throughout Italy (and beyond!) and are a true pleasure to cook with. Ingredients for 4 people 4 red onions from Tropea Heat a good drizzling of olive oil in a frying pan and add the chopped onion. Cook for about 10 minutes. Throw in the chopped parsley and basil and cook for a few more minutes. Check seasoning. Meanwhile, cook the spaghetti in abundant salted boiling water, drain and add to the onion sauce. Toss well together and serve immediately. Pesce spada alla menta: sword fish perfumed with mint The swordfish caught off the shores of Calabria is some of Italy’s best, and this simple recipe exalts its wonderful flavor. Ingredients for 4 people 800 g fresh swordfish cut into 4 slices |
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