Italian and Calabrese Recipes according to the tradtiton and nonna approved.
Dark, porous and rough fettuccine: this is how the Struncatura (Italianized, “Stroncatura“) presents itself, a symbol of the gastronomic identity of a part of Calabria. Stroncatura, was popular among the poor people of the Calabria region. The reason Stroncatura was so inexpensive was that it was created from the sweepings on the factory floor at the …
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 …
Pasta e Fagioli, meaning ” pasta and beans “, is a traditional Italian dish. It is often called pasta fasul (fazool) in North America, derived from its Neapolitan name, pasta e fasule. It also is well known from the Dean Martin song “That’s Amore” which includes the rhyme “When the stars make you drool, just like pasta fazool, that’s amore”. Like …