italian cuisine
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Posted: November 03, 2021Categories: Recipes
Read more »Pasta with escarole is a quick and easy to prepare, light first course that grandmothers used to make when cleaning escarole. Find out more on our blog.
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Posted: October 29, 2021Categories: Recipes
Read more »Fancy an explosion of flavours in a single dish? Then you absolutely must try Calabrian peperonata. The recipe is on our blog.
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Posted: October 27, 2021Categories: Stories
Read more »Traditional recipes, rich in aromas and flavours, are paired with full-bodied red wines with good alcohol content, even better if they are regional. Find out more on our blog.
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Posted: October 18, 2021Categories: Recipes
Read more »The scent of autumn is wafting into our kitchen today with a delicious chestnut flour tart. The filling is a tasty chestnut and chocolate cream.
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Posted: October 15, 2021Categories: Recipes
Read more »Sweet and sour Tropea onions are so good! An extremely appetising side dish that can be prepared quickly and kept in the fridge for several days.
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Posted: October 14, 2021Categories: Recipes
Read more »The Tropea onion jam is a particular type of preserve with a strong sweet and sour taste that is prepared using the typical Tropea onions. Find out more.
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Posted: October 11, 2021Categories: Recipes
Read more »Peppers in oil are a tasty way to eat this summer vegetable during the winter. They keep for up to six months and are great as a side dish or appetiser.
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Posted: October 08, 2021Categories: Recipes
Read more »This recipe adds crunchy, unmistakable cruschi peppers to the classic fried cod. Find out more on the Bottega di Calabria blog.
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Posted: October 06, 2021Categories: Recipes
Read more »Stockfish with potatoes, a typical dish from the town of Mammola in the province of Reggio Calabria, is a Calabrian recipe with a centuries-old tradition.
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Posted: October 05, 2021Categories: Recipes
Read more »Here is a tasty and colourful vegetarian dish, a must on Calabrian tables: aubergines and potatoes enrich this excellent peperonata. Find out more.
