Tag Calabria

Tag Calabria

PIPI E PATATI – SIDE DISH FROM CALABRIA

lisa 6. January 2021 Tags: , , , , , , ITALIAN COUSINE No comments
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Peppers and potatoes are called pipi e patati in the Calabrian dialect.
These are the protagonists of a perfect side dish, a simple and quick recipe and, of course, very tasty.

This dish used to be considered poor people’s food. Today you can enjoy it as a vegetarian side dish of the typical Calabrian cuisine.

Pipi e patati tastes very good served hot, but it can also satisfy every palate when it is lukewarm.
And inside a panino con la salsiccia (sandwich with Italian sausage)? It tastes great!

The main secret of its success is the slowly cooking of all the ingredients together, so they can mix well. Read More

THE SWORDFISH AND THE PISTACHIO

antonella 22. December 2019 Tags: , , , , , ITALIAN COUSINE No comments
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PISTACHIO SWORDFISH

A simple and tasty dish

The swordfish, also called the Pinocchio of the Costa Viola, is the most requested fish and one of the undisputed protagonists of Calabrian gastronomy.

A key ingredient of tasty recipes, it is one of the favorites not only for the delicacy of its meat, but also for the folkloristic ritual that characterizes its fishing.

It is caught in the province of Reggio Calabria and is subject of numerous events and summer folk festivals.

Pistachios, on the other hand, are symbolic for Sicily, the only Italian region where they grow pistachios.

Its cultivation represents an important source of income for Bronte, a town in the province of Catania – they even call pistachios the “Green Gold”.

The Bronte pistachio is of the highest quality, sweet, delicate and aromatic. It is unique and universally appreciated for its taste and emerald green color. Read More

“SURIACA NTA PIGNATA” FROM CALABRIA

lisa 6. May 2019 Tags: , , , ITALIAN COUSINE No comments
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Pignata al fuoco

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