Calabrian Cooking Calabria, the toe of the boot, is a wild and rugged land; along the sea fishing villages cling to the rocks, and enjoy the freshest of fish, while inland are wild and craggy mountains that make farming difficult. Conditions are such that people learned early on how to preserve foods, and the region is especially known for its use of red pepper. A Glossary of Calabrian Food TerminologyMany of the words are Italian as opposed to dialect, which means you'll find them useful no matter what part of the Peninsula you come to visit. Calabria in the 50sNotes on dining in an era long gone; they read like an anthropological text but are interesting. Cuisine of the SunSims Brannon on Calabrian Cuisine, which can be very good: Witness the frittata recipe with sausage, cheese and freshly cooked pasta.
Chefblog - Ricette di cucina con foto, il blog di un cuoco. Calabrian Food: A Simple Overview | My Bella Vita Seasonal ingredients, local olive oil and red hot chili peppers form the foundation of Calabrian cooking and have spurred the now-famous reinvention of home-style, Italian paesano food. Pasta, always al dente, is usually eaten once a day and is served in heaps and tossed with the perfect sauce to complement its shape and texture. Some of my favorite Calabrian pasta dishes include pasta con l’ nduja, baked pasta or pasta that is tossed with a simple, spicy tomato sauce. Pork is king of Calabria, with the famous ‘nduja and soppressata sausages leading the pack. Caciocavallo Silano, or provola from Sila, is a regional specialty, but the famed Pecorino and smoked ricotta cheeses also see their way into Calabrian dishes. The prized melanzana, or eggplant, is used generously in the Calabrian cucina and is often sauteed in olive oil and garlic, then left to cool and eaten at room temperature. We add it to everything from sauces to appetizers to meat dishes and seafood.
Puntarella Rossa What’s Cooking Wednesday Recipe: Calabrian Cuzzupa for Easter/Pasqua – Bleeding Espresso OK, I know Easter has come and gone, but I promised a cuzzupa recipe about a week ago, and a cuzzupa recipe you shall have. So this week’s What’s Cooking Wednesday is a recipe out of my friend Mary Amabile Palmer’s cookbook, Cucina di Calabria: Treasured Recipes and Family Traditions from Southern Italy. This is a wonderful collection of authentic Calabrese recipes interspersed with essays about the history and culture of this region as well as family memories. Check out the book on Amazon, but if you’d like to buy it, please let me know as I can get you both a discount and a signed copy. Cuzzupe di Pasqua* 4 tbsp butter/margarine (softened) 1/2 c sugar 1/4 tsp salt 1 large egg 1/2 c milk 1 tsp lemon extract 1 3/4 c all-purpose or unbleached flour 1 tsp baking powder Preheat oven to 375°F.In a large mixing bowl, add butter, sugar, and salt. Shape dough into cakes as shown in the above picture, and brush with melted butter; you can also sprinkle some sugar on top as well. Buon appetito! 1. 2.
Sorelle in pentola Calabria Calabria (pronounced [kaˈlaːbrja]) (in Greek: Καλαβρία), known in antiquity as Bruttium or formerly as Italia, is a region in southern Italy, forming the "toe" of the Italian Peninsula. The capital city of Calabria is Catanzaro. The most populated city and the seat of the Calabrian Regional Council, however, is Reggio. It is bordered to the north by the region of Basilicata, to the west by the Tyrrhenian Sea, and to the east by the Ionian Sea. The region covers 15,080 km2 (5,822 sq mi) and has a population of just over 2 million. The demonym of Calabria in English is Calabrian. In ancient times the name Calabria was used to refer to the southern part of Apulia, the peninsula of Salento (also known as the "heel" of Italy). Geography[edit] Calabria, photography taken from the ISS[3] The region is a long and narrow peninsula which stretches from north to south for 248 km (154 mi), with a maximum width of 110 km (68 mi). Three mountain ranges are present: Pollino, La Sila and Aspromonte.
La mia vita tra la carne