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Italian and Calabrese Recipes according to the tradtiton and nonna approved.
HOW TO MAKE ‘NDUJA ‘Nduja: the spicy, creamy, spreadable salami, is a distinctly Calabrian product, but only certain areas of Calabria. The most famous of these is Vibo Valentia, the home province of my Zia Agnese, who taught me this recipe. There a many uses for ‘nduja. We eat it on toasted Calabrian bread (crostini), …
STOMATICO “STOMATICO”, traditionally known to be the cookie to soothe the stomach, probably the ancestor or mostaccioli. It’s origin from Reggio Calabria and it is baked as a cake (then cut in pieces) and also as an over-sized biscotto to be eaten during the winter holiday season. Ingredients 1 kg of flour 00 500 gr …