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Italian Food
Photo (c)
Tamurello
Calabria Recipes
Typical food from Calabria includes:
Alalunga in agrodolce: tender young tuna cooked
in sweet-sour sauce of onion and vinegar.
Cannarćculi: Christmas fritters made of flour
and sweet cooked wine coated with honey.
Chinulille: sweet ravioli stuffed with
chocolate, chestnuts, candied fruit and nougat and
fried.
Ciambotta: stew of eggplant, peppers,
potatoes, onions, tomatoes eaten hot or cold.
Licurdia: onion soup thickened with bread and
grated pecorino and laced with hot pepper.
Millecosedde: vegetable soup whose ńthousand
thingsī 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.
M’stica: baby anchovies preserved in olive
oil, also known as “Calabrian caviar.”
Perciatelli e lumache: pasta tubes with snails
in a piquant tomato-pepper sauce.
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.
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.
(c) 1997-2008 E. Massetti
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