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