Calabria is the unspoiled jewel of the south of Italy, known for its magnificent coastlines and rugged mountains.
The cuisine of the region is most famous for its pasta, pork and seafood, with salami and sausages found in all their varieties.
The Ionian Sea and the Gulf of Taranto provide tuna and swordfish, and the region is a major producer of olive oil, eggplant and artichokes, as well as almonds, figs and citrus fruits.
Calabrians are more liberal with their use of spices than other Italians, with black pepper and peperoncini (a type of chilli, pictured above) featuring prominently.
The Menu
Antipasti
Crisp Salumi
Neonati Crostino
Melanzone Parmigiano
Roast Cherry Tomatoes
Primi
Bucatini w/ sausage, chilli & ricotta
Secondi
Chargrilled Tuna w/lemon, parsley & broad beans
(pictured)
Fennel caponata
Dolci
Baked & stuffed figs w/mascarpone
No comments:
Post a Comment