‘Pescestocco’ is the name given to stockfish, cod dried in the cold wind of the Arctic Ocean and exported all over Europe to the Mediterranean. Before being processed, prepared, and served in various ways, it is soaked several times in running water until it regains its soft, spongy consistency. After being introduced in the wake …
Calabria’s land offer is not limited to wine and citrus fruits. Olive growing is also one of the most crucial production sectors in the Reggio Calabria economy. A sector offering great variety: a source of agricultural production of olives and extra virgin olive oil, indeed, but also a real environmental assetcultivated according to the most …
‘Struncatura’ is a special quality of pasta produced along the Tyrrhenian belt of Reggio Calabria’s province and, more specifically, in the Gioia Tauro plain. Legend has it that it was made from wheat and bran milling residuals, even picked up from the floor! However, its origin, name and particular shape, originated in a pasta factory …
Besides being tasty, the swordfish of the Strait of Messina has an incredibly ancient tradition linked to a very particular fishing technique. During the fishing, experienced ‘observers’ waited on the hills, ready to warn the boats as the fish arrived. Then, having received the warning, an experienced fisherman placed on a high mast (the antenna) …
If your visit to the Metropolitan City of Reggio Calabria has included a walk in the cool Aspromonte forests, you may have come across a group of pigs: don’t worry, they are not dangerous at all! These animals are the heirs of one of the oldest species inhabiting our mountains, the Black Pig of Calabria. …
Farming sheep and using their milk to make ricotta and cheese are ancient and widespread traditions worldwide.Aspromonte Pecorino Cheese (Pecorino Aspromontano), therefore, belongs to a multi-millennial tradition which allowed it to retain its ancient, characteristic flavour, preserved through long-standing sheep farming methods, a wide variety of pastures and ageing with traditional techniques. This is why …
Rye is one of the most widespread cereals in central Europe, but as food follows human routes, it has also found an ideal habitat in our territory.The introduction of this cultivation has unknown origins. However, among the many hypotheses is one that sees rye travelling with Charles V – the Emperor over whose reign the …
Ingredients (4 servings) – 600 g stockfish fillet– 80 g brine-cured Ottobratica olives– 60 g celery– 1 Villa San Giuseppe orange– 1 Favazzina lemon– 1 bergamot of Reggio Calabria– Extra virgin olive oil– Salt and white pepper to taste Preparation Cut the stockfish fillet into thin strips. Season with extra virgin olive oil, salt, pepper, …
STOCKFISH WITH OTTOBRATICA OLIVE, VILLA SAN GIUSEPPE ORANGE AND REGGIO CALABRIA BERGAMOT Read More »
Ingredients (6 servings) – 500 g struncatura (pasta)– 1 clove of garlic– 18 anchovy fillets in oil– 120 g pitted Ottobratica olives– 12 g lacrimella caper– Extra virgin olive oil– Anchovy-flavoured breadcrumbs– Fresh Calabrian chilli pepper Preparation Fry the oil and the garlic clove in a pan. Add the anchovy fillets and cook over a …
STRUNCATURA WITH ANCHOVIES, OLIVES, CALABRIAN CHILLI PEPPER AND EXTRA VIRGIN OLIVE OIL Read More »
Ingredients (4 servings) – 800 g sliced swordfish– 200 g peeled tomatoes– 1 fresh Tropea red onion– Ottobratica (or green) olives to taste– Desalted capers to taste– Parsley to taste– Extra virgin olive oil– Salt and pepper to taste Preparation Pour the extra virgin olive oil and the freshly chopped Tropea onion into a frying …