Category Archives: Sapori-Italia/Calabria
The lamb baked with artichokes and peas, and a typical main course of Calabrese origin, which is prepared especially for Easter. The preparation of this dish, very tasty and delicious, takes place in two stages, first the ingredients are cooked on the fire, and then finally, you have the gratin in the oven.
Swordfish with tomato sauce and a healthy and tasty preparation that is baked with tomato, mozzarella, capers and oregano. It 'a second course of Calabrian origin, mainly culinary pride of the province of Reggio Calabria, where you can fish and animal fairs are held (usually in July) where they are offered a variety of specialties belonging to the local tradition all made for precisely, swordfish.
The crispelle are a delicious street food made with bread dough fried. The crispelle are especially common in the South of Italy, in particular in Calabria and Sicily. The crispelle can be served as a starter or as a break hunger or accompanied by a buffet of cold cuts, but they are also excellent eaten alone.
Swivels to the sardines are soft rolls of bread dough, served with a typical product of Calabria: the sardines. Also known as rosamarina or newborn, the sardines and preserved based on whitebait which are made to soak in salt for a period and then mixed with hot or sweet red pepper, which gives the characteristic reddish color sardines.