STRUNCATURA WITH SARDINES

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 Read More …

Nduja Calabrese. The authetic recipe of how to make Nduja.

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 Read More …

Pasta alla Boscaiola (with a twist of Nduja)

In Italian, the word ‘boscaiola’ means woodsman or woodcutter. And this pasta alla boscaiola recipe is traditionally based on the most popular foraged food to be found in the woods, mushrooms. In the fall, pasta alla boscaiola appears on the most rustic Tuscan trattoria Read More …