Recipes

STOCKFISH WITH OTTOBRATICA OLIVE, VILLA SAN GIUSEPPE ORANGE AND REGGIO CALABRIA BERGAMOT

Recipes / Starter

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,

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STRUNCATURA WITH ANCHOVIES, OLIVES, CALABRIAN CHILLI PEPPER AND EXTRA VIRGIN OLIVE OIL

Recipes / Main course

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

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BAGNAROTA SWORDFISH

Recipes / Main course

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

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ASPROMONTE BLACK PORK FILLET, ASPROMONTE BACON AND BLACK-EYED BEAN

Recipes / Main course

Ingredients (4 servings) – 1 Aspromonte black pork fillet– 8 slices of Aspromontana bacon– 80 g Ciminà caciocavallo cheese– 20 cl milk– 15 g Spilinga ‘Nduja– 200 g black eye bean– 1 clove of garlic (unpeeled)– 2 bay leaves– Chilli pepper– Wild fennel seeds– Salt and pepper– Extra virgin olive oil Preparation Soak the beans

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APOSTLE’S FINGER

Recipes / Dessert

Astonishingly tasting typical sweet of the Metropolitan City of Reggio Calabria, particularly of Bagnara Calabra. This dessert consists of a soft sponge cake filled with light cream and masterfully decorated with a delicate Reggio Calabria bergamot sugar icing, which enhances the plating and preserves its fragrance. Ingredients Light whipped (sponge cake)– 250 g egg yolk–

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RHEGION, THE BRONZES’ CAKE

Recipes / Dessert

Developed by a team of pastry chefs from Reggio Calabria, this cake is a tasting experience reflecting the flavours and fragrances of its typical ingredients:Reggio Calabria bergamot, extra virgin olive oil, clementines, almonds and Aspromonte flour. This dessert leaves an indelible mark in the memory of tourists who visited Reggio Calabria. Ingredients – 185 g

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REGGIO CALABRIA CREAM

Recipes / Dessert

It is impossible to speak about Reggio Calabria’s confectionery history without mentioning its indissoluble bond with a symbolic, unmistakable product: the famous ‘Crema Reggina’ (Reggio Calabria Cream), invented in the ‘60s by chef Giuseppe Caridi, co-owner of the then pastry shop ‘Caridi e Laganà’, and meant to celebrate the city.A delicacy with a distinctive pink

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BRONZES’ EYES, THE DESSERT OF REGGIO CALABRIA LOCALS

Recipes / Dessert

Like Pythagoras of Reggio shaped the perfection of the Bronzes, Reggio Calabria pastry chefs’ mastery moulds tradition with a taste for modernity.An explosion of flavours, a bouquet of fragrances from Magna Graecia for your pleasant moments with friends and family.Occhi dei Bronzi (the Bronzes’ Eyes), the Reggio Calabria dessert, is ideal to end a meal,

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RYECE SUMMER ALE

Recipes / Beer

The name Ryece comes from a pun based on the English word ‘rye’. Italian barley malt, Aspromonte Jurmano, Reggio Calabria bergamot zest and hops from the Pacific area are the ingredients chosen by the Reggini Artigianali brewers to create a beer inspired by the famous Riace Bronzes.An unfiltered and unpasteurised craft beer, clear, mildly alcoholic,

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