recipes

  1. Calabrian biscuit bread. The recipe

    Biscuit bread

    In the Vibonese area, this type of bread is called "tozzulu", or hard bread, in other words, bread baked twice. Find out more on the Bottega di Calabria blog.

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  2. Pasta with escarole

    Pasta with escarole

    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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  3. Calabrian peperonata recipe

    Calabrian peperonata

    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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  4. Olives in brine Calabrian style

    Olives in brine

    In October and November in Calabria, the olive harvest takes place. They start with the green olives to be prepared by crushing them, then it is the turn of the olives in brine.

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  5. Tart with chestnut flour

    Tart with chestnut flour

    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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  6. Sweet and sour Tropea onions

    Sweet and sour Tropea onions

    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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  7. Tropea onion jam. Original recipe from Calabria

    Tropea onion jam

    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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  8. Calabrian preserved peppers

    Calabrian preserved peppers

    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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  9. Fried cod with cruschi peppers

    Fried cod with cruschi peppers

    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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  10. Stockfish with potatoes Calabrian style

    Stockfish with potatoes

    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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