Calabria is one of those regions of Italy, that’s not a popular tourist destination. I don’t know why this is true, because it has fabulous beaches; Tropea being one. We know a few people from Calabria, and they rave about its beauty and of course the food. They have Calabrian pride.
Like the regions of Campania and Sicily, Calabria had many people migrate to the States, bringing along recipes that we quickly adapted. Calabrians love their pasta. To them it’s the king of food….(my kind of place.) Each city in this region, has its own pasta specialty; many being tomato based, since they are grown right in their own gardens. There are two popular veggies of this region; eggplant, and onions. As for the eggplant, it’s used in everything, even desserts paired with chocolate. The onions are also frequently used, as a side dish, simply prepared.
Another thing Calabria is know for, is its peppers. Their cuisine is considered “spicy food,” due to the hot peppers that are grown there. Peppers are strung and dried in every house hold, and made into red pepper flakes or peperoncino.
This month I’m going to focus on cuisine from the region of Calabria. I’ll be making dishes that use the popular foods that Calabria is know for. I’ll be making a dish for each course. Appetizer (antipasto), first course (primo piatto), main course (secondo piatto), and dessert (dolce). Hope you follow along.
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