In Calabria, in the province of Vibo Valentia, the “suriaca” (or sujaca) is the bean that is typical of the area south of the Poro di Caria plain (that belongs to Drapia).
Cultivated in very fertile land, it was once the most prepared dinner of Calabrian peasants after a day of hard work in the fields.
The “suriaca nta pignata” (beans with pignata) is a typical recipe of traditional Calabrian cuisine and takes its name from the so-called “pignata”, the characteristic terracotta pot with two handles, used for the preparation of many dishes in Southern Italy.
It is a simple but very tasty dish, especially if accompanied by a glass of Calabrian “vino novello” (new wine) and enjoyed with bread.
According to tradition, to cook the “suriaca” it was necessary to fill the “pignata” with beans and water. Cooking took place over a low heat, on the embers. Read More
In Italy, it is tradition to prepare Zeppole for the 19th of March.
Like most Catholic countries, Italy connects Father’s Day with March 19th, Joseph’s Day, protector of fathers and patron saint of the Church.
Father’s Day was first mentioned in the first decades of the 20th century to celebrate fatherhood and fathers in general.
The first to celebrate this day were the Benedictine monks in 1030. It was with Pope Gregory XV, in 1621, that the festival in Italy became a canonical feast.
In the Bel Paese, every special event, every anniversary, every bank holiday is linked to a specific recipe. The typical dessert for this celebration is the “Zeppole di San Giuseppe”, rich in history and tradition. Read More
Silvia just had to go to her grandparents and select six of the most beautiful lemons from their tree in the garden. We just have the choice where we will get them … we suggest a great holiday in Italy.
But then the preparation is like a walk, even if a quite long one. After about 2 months you will finally finish your dinners with friends tasting “your limoncello“.
Important, very aromatic lemons and quality alcohol … then what a taste!!! Read More