Chicken breast with peppers

Chicken breast with peppers and a second meat dish that is prepared flouring and browning the chicken breasts in the pan to make them soft and tender. The chicken is then flavored More »

Chicken in beer with onions and bacon

The chicken in beer with onions and bacon, and a delicious main course, prepared browning the chicken pieces with the spices, and then combining the onions and bacon, and all the ingredients More »

Chicken cream

Chicken with cream and a second delicious dish prepared with mushrooms and chicken breast dipped in a delicate cream. Chicken with cream and a very simple dish to make that lends itself More »

Chicken Fricassee

The chicken fricassee and a tasty main dish of white meat, easy and quick to prepare. The fricassee identifies a way of cooking meat, in particular the white meat, which is stewed More »

Chicken with potatoes, mushrooms and onions

It 'a classic of the kitchen, the children are greedy and and a second plate that fits well for a formal dinner or for a family dinner: chicken with potatoes. The version More »


Category Archives: Sapori-Italia/Calabria

Baked lamb with artichokes and peas

Baked lamb with artichokes and peasThe 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

Swordfish with tomatoSwordfish 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.


CrispelleThe 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 the pilchard

Swivels the pilchardSwivels 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.