Italian Food Tour – This week Calabria

Most of the cuisine of Calabria is heavily influenced by the Mediterranean and is often spicy. Pasta dishes with peppers, onions and sausage sauteed with or without sauce are very common. Frittatas made with pasta and sausage are also prevalent. Eggplant/Aubergine is a favorite dish in the region and is served in a variety of ways, Ciambotta, stewed aubergine, tomatoes and potatoes seasoned with onion and peppers, is eaten either hot or cold. In Calabrian cuisine, pork is the preferred meat. Preserving meat as sausage, ham and salame keeps it fresh through the year. Murseddu is a savory pork and veal liver pie seasoned with tomato and peppers and Capocollo di Calabria is a tender pork marinated with vinegar, massaged and pressed with whole black peppercorns. Anime Beate, a sweet pastry pocket-style dessert is a traditional sweet and another local favourite is Torrone di Bagnara, a sweet nougat.

 

Polpette di Melanzane – Aubergine medallionsimages

Maccheroncini Salsiccia & Oliva – Fresh handmade pasta with aromatised sausage meat and olives.279855_2212872331664_1543210054_2358045_1647251_o

Maiale all’Aceto – Pork tenderloin cooked in a cherry vinegar sauce.dsc_0279

Anime Beate – Calabrian style doughnuts filled with chocolate.baos

Buon appetito!

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