Stories
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Posted: October 21, 2021Categories: Stories
Read more »The origins of panettone can be found in the medieval custom of celebrating Christmas with bread that was richer than everyday bread. Find out more.
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Posted: September 27, 2021Categories: Stories
Read more »The Calabrian black pig breed is made up of specimens that produce a prized meat, suitable for the production of high quality sausages and hams.
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Posted: September 24, 2021Categories: Stories
Read more »Oranges, clementines, mandarins, citrons and bergamots. Did you know that Calabria produces about a quarter of the national production of citrus fruits? Find out more.
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Posted: September 20, 2021Categories: Stories
Read more »The Soverato chilli pepper, which has exceptional aromatic properties with a medium pungency, is an essential ingredient of typical Calabrian cuisine.
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Posted: August 26, 2021Categories: Stories
Read more »Among the many products of our land, for some years now rice has also been making its appearance, in this case that of Sibari. Find out more.
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Posted: August 24, 2021Categories: Stories
Read more »Gut or jar? Visit the Bottega di Calabria blog and find out now which are the most effective methods to perfectly preserve Calabrian nduja.
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Posted: August 11, 2021Categories: Stories
Read more »With its unmistakable scent and aroma, Peperoncino Calabrese is a spice used in many traditional recipes. Read more.
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Posted: August 04, 2021Categories: Stories
Read more »The cardoncello, whose scientific name is Pleurotus eryngii, is a delicious mushroom, very fleshy, firm and particularly tasty. Find out more on our blog.
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Posted: July 26, 2021Categories: Stories
Read more »Broad beans, tasty and low-calorie legumes, are ideal for filling up on vitamins and fibre. Discover how to cook them with Bottega di Calabria.
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Posted: July 16, 2021Categories: Stories
Read more »The Calabrian black pork is one of the indigenous Italian pig breeds, an excellence of the Calabrian territory. Find out more on our blog.
