Special Calabrian Recipes, so typical!



Typical of mountain areas, these aromatic meatballs, full of parmesan, black pepper, parsley and a fine powder of stale bread, are now spread throughout the region. They are prepared with a fair amount of protein products: raw pork, eggs, goat cheese and oil and salt.

The dough is then fried, becoming caloric but extremely good.


This dish has a special taste, it is a must of Mediterranean cuisine, at the same time is a very traditional recipe. This soup can contain various vegetables, such as endive, beets, asparagus or carrots, cooked to become cream to dip slices of toasted bread. In any case, the main ingredient is the red onion of Tropea, absolutely the starring of this recipe with its strength and sweetness.

Licurdia Soup


It is the simpler version of the pasta “ncasciata or pasta a lu furnu” (a baked pasta).

The recipe of pasta “ncasciata or pasta a lu furnu”  is very popular with various names throughout the South. The variants contains various measure of salami, hard-boiled eggs, meat, caciocavallo cheese and provola cheese. All these ingredients come into play.

Instead, the “pasta e patate ara tijeddra” is cooked using only pasta, potatoes, sauce, cheese and stale breadcrumbs.

Baked pasta


The “Lagane” (a kind of pasta) are mixed together with a chickpea sauce. Lagane are among the first types of pasta attested in ancient texts, they are similar to tagliatelle, but their ingredients are only water and flour, they are cooked in salted water, and then seasoned with a lightly fried sauce, oil, garlic, chilli and chickpeas, boiled separately. The outcome is a very traditional dish that comes from afar.



The ‘fierru’ is the iron instrument (a sort of knitting needle) still used today for the preparation of this pasta. Fresh pasta is prepared with milled durum wheat semolina and water: it is seasoned with very rich sauces, such as beef ragout, pork or goat, or with the beloved ‘nduja.

So called “Scilatelli” or “Maccaruni”


Swordfish is the protagonist of the Calabrian seafood cuisine, which is influenced by neighboring Sicily. There are various recipes: one of the most famous is the sowrdfish “alla ghiotta” with tomato, capers and olives but the version of Reggio Calabria (“riggitana“) is also widespread, where only garlic, oil and parsley are used.

Swordfish alla Ghiotta


This dish uses the less noble parts of the lamb: lung, spleen, heart, tripe, which  are coarsely chopped and wrapped in the guts of the lamb. After a short turn in oil and onion, the cook adds tomatoes, bay leaves and other aromatic herbs. The “mazzacorde” are accompanied with peppers and browned potatoes.



In Calabria, the stockfish is part of a myriad of recipes: it is prepared with mushrooms, beans, salad with lemon and parsley and in many other ways. But the most important remains the stockfish “alla Mammolese”: in this small town in Reggio area, the dried cod is cooked with tomato sauce, potatoes, peppers and olives.

Our Stockfish


The most common ones are prepared with the filling of the flesh of the same aubergines: the flavor is determined by the mixture with the cheese and the natural aromas. Other regional recipes include stuffing, ricotta, vegetables, potatoes, onion and tomato sauce in the filling.

A great recipe of Calabria


Legend has it that it was born at the beginning of the nineteenth century due to the mistake of a pastry chef in the preparation of a classic cream.

Calabria has a good reputation in the art of ice cream making. This icecream of Reggio is now considered a Traditional Agri-food Product – based on milk. sugar, carob seeds, rum, candied fruit and chocolate.

Typical Icrecream of Reggio

The Pollino White Bean


In 2019 the municipalities of Mormanno, Laino Castello and Laino Borgo, in association, have decided to establish a special certification of origin of a local food, the so called “Poverello Bianco”, a white Bean, cultivated on the hills of Pollino. This certification is a Municipal Denomination (the so called “De.Co.”).

Landscape of Pollino National Park

It is one of the few cases in which neighboring municipalities recognize a single De.Co.

The regional  authority ARSAC contributed to this important recognition, offering the necessary collaboration to the three Municipalities with meetings between farmers, producers and sitributors, with the preparation of production disciplinary.


The white “Poverello” bean is a local ecotype of Phaseolus vulgaris L., which is cultivated in the territory of the Pollino National Park, in the irrigated areas of the three Municipalities of the Province of Cosenza.

Gorges of the Raganello river

Qualitatively it is characterized by a large oval-shaped white seed, without mottling, with a low percentage of integument and a reduced cooking time. It has a high protein content on average of about 26% and high values of sulfur proteins.

The cultivation of this bean, like all legumes, also has a great environmental value due to the type of root which, penetrating deeply, maintains a good soil structure also preserving it from erosion (such kind of soil protection in Calabria is highly recommended).

Peaks in the Pollino Park

The roots also develop tubercles as a result of the symbiotic relationship with the bacteria of the genus Rhizobium, which are able to fix atmospheric gaseous nitrogen transforming it into nitric and ammoniacal forms easily assimilated by plants and providing a fair amount of nitrogen in the ground.

Pine of the Loricato species

For these reasons, in crop rotations, the cultivation of the white poverello bean, like all legumes, is considered very useful to improve the physico-chemical conditions of the soil.


Since the beginning of the 90s of the last century various initiatives have carried out to the aim of relaunching the white “Poverello” bean, determining a greater interest on the part of producers and consumers and a consequent increase in cultivated area.

Ancient Pine in the Park

The recent investigation in 2019, in order to ascertain the qualitative characterization of its crop, was conducted by the Agricultural Dissemination Center (Ce.D.A.) n. 2 of the ARSAC of Castrovillari (CS). In collaboration with prestigious research institutions such as the Institute of Biosciences and Bioresources of the CNR of Bari, and the CREA-Research Center for Horticulture in Pontecagnano (SA), the Mediterranean Unversity of Reggio Calabria, and the ENEA.

In all these years, as well as assisting the producers individually, the Technicians have carried out surveys on the agronomic technique, the defense against pests and the quality of the crop by publishing the data in prestigious national and international journals and in acts of conferences.

A Waterfall

The experts even more recently has held seminars attended by young entrepreneurs and concerning both this ecotype and the typical and quality horticulture of the Pollino, leading to the establishment of a cooperative called “Pollino Food Experience“.


The sowing of this bean is carried out within the first half of June while the harvest takes place by October. As in the tradition, the cultivation technique excludes the use of synthetic chemicals. The product is sold both in bulk and in vacuum packs of 700 and 350 grams.

Sight from the Pollino toward Maratea

From an economic analysis of the cultivation of this ecotype of bean, it emerged that potentially on one hectare it is possible to obtain a production of about 13 quintals (equal to 1,300 kg) of dry product, which, at an average selling price of about 10 , 00 Euro per kg, would provide a Gross Salable Production (GSP) of about 13,000.00 Euro.

Considering that the explicit costs incurred for a production cycle are on average equal to 40% of the value of the GSP – and therefore of about € 5,200.00, a probable income of approximately € 8,000.00 per hectare is calculated.

A Bridge in the gorges

An added value derives from the use of this bean together with other excellent Calabrian products in local restaurants.

In conclusion, in light of the described characteristics and the recognition of the De.Co, this excellent product of our territory, as well as contributing to the further affirmation of a low environmental impact agriculture and to the protection of biodiversity, also represents another opportunity of income for the younger generation.

A lonely giant in the plateau