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 …
Celebrate Easter with this authentic recipe of Neapolitan Pastiera according to Master Pastry Chef Scaturnio directly from Naples. Easy to make. This is one of the most widespread desserts especially during the Easter period in Calabria but mostly everywhere in Italy. It is a typical spring dessert, and at Easter, it can never be lacking …
Cestini di Parmigiano. Crispy Parmigiano Cups are an easy way to turn up the “wow factor” on pasta, risotto, salad or just to serve 2 bites appetizers! 1 1⁄4 cups Parmigiano Reggiano cheese, grated 1 pinch black pepper (optional) Heat a small non-stick pan on the stovetop over med. heat. Place 1 tbs. cheese on a small pile, …