recipes
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Posted: November 10, 2021Categories: Recipes
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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Posted: November 03, 2021Categories: Recipes
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
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 25, 2021Categories: Recipes
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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Posted: October 18, 2021Categories: Recipes
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
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
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
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
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
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.