Typical Calabrese cheeses : from Caciocavallo Silano DOP, to Pecorino Crotonese, to provola or scamorza, Calabria boasts a first-rate dairy tradition.

Breeding and the art of cheese making are an intimate and ancient part of life in Calabria. On the Sila plateau, during the summer season, the cowherds prepared in the “Vaccarizzi” (small wooden huts), a cheese that represented the food reserve for the whole year: (today Silano Dop) The Albanian communities, according to their customs, obtained cheeses from cow's milk, but with processes similar to those of pecorino.
Instead, Pecorino Crotonese is made with sheep's milk from various breeds and is born in an area rich in extensive pastures.
One of the oldest historical sources documenting the art of preparing it dates back to 1759. Also curious and significant are the account books of a 19th century landowner, which testify to the extent of the production of this cheese, an essential part of the farmers' meal in the "field": for example, in 1839 over one hundred and ten thousand forms were produced.
Salted or smoked ricotta, Butirro (Burrino), giuncata, pecorino are processed in all the provinces with traditional methods and from time to time enrich the first courses or regional desserts.

Over time, Calabria has remained one of the few regions where pig farming is still deeply rooted.

The production of cured meats in Calabria has preserved the characteristics of the Calabrese gastronomic tradition , which has its roots in the peasant culture of this proud and noble land.

These traditions have developed into modern pork processing plants that ensure the high quality of their products by keeping time-honored production methods alive.

il pane è da sempre una chicca tradizionale: prodotto con semola di grano duro, farina di grano tenero, lievito naturale, acqua e sale, il pane di Cutro ha la forma di una pagnotta tonda o allungata, per un peso da 500 grammi a 1 kg. La lievitazione avviene in modo naturale e la cottura in forno a legna

Fresh pasta is a food that is produced by mixing soft wheat flour or durum wheat semolina and water. Since semolina gives pasta a harder consistency than flour, there are many recipes that allow you to mix flour with semolina in the same dough according to personal taste. The resulting dough is then worked into different shapes (tagliatelle, sheets of pasta, maltagliati, etc.). Since this pasta is not dried, it contains a very high percentage of water and for this reason it is called "fresh pasta"). Using wholemeal flour or semolina, you can make wholemeal fresh pasta. The name "fresh pasta" also includes egg pasta (made by mixing eggs with soft wheat flour, durum wheat semolina or a mixture of both).

Fish products, in addition to being delicious, are precious allies for our body. Rich in proteins , vitamins and mineral salts , they are essential in the diet and it is recommended to consume them at least 3 times a week, with a preference for blue fish. Quality and freshness, of course, are essential characteristics.

Fishery products are rich in high biological value proteins (about 15-20%), more digestible than the proteins found in mammalian meat. They contain mineral salts such as calcium , iron, phosphorus and iodine. They are also a source of vitamin A , a powerful antioxidant, B vitamins and vitamin D , essential for bone health. Blue fish and salmon, in particular, are rich in omega 3 , polyunsaturated fats that keep cholesterol levels low and prevent the onset of cardiovascular disease.

Calabrian olives are products used in many traditional preserves of the Calabria region. The Calabrian tradition sees green olives as protagonists especially in one preserve in particular, namely crushed green olives , or more commonly dented, which is a preserve in which the olives are crushed, stoned, and put in oil with aromas and flavors to taste, but most frequently bay leaves, fennel, garlic and chili pepper .

From black olives, however, a very particular preserve is born which takes the name of olive alla monacale , created with black olives, garlic, fennel and vinegar.

From the most classic products such as crushed green olives, monk's olives, or olive paté, today there are products that ennoble a simple product such as the olive with other elements; in fact, you can find olives stuffed with tuna, Spilinga nduja , almonds, especially in appetizers or aperitifs and accompanied by typical Calabrian cured meats, capocollo, soppressata, and both fresh and aged Calabrian cheeses.

Olives are the basis of many other preparations of oil-preserved foods and other specialities to discover.

The main difference lies in the flavor and ingredients used. Liqueurs are flavored alcoholic beverages, and their variety ranges from sweet liqueurs, made mainly from fruit and with a sweet taste, to bitter liqueurs, which as the name suggests, have a bitter and robust flavor.

Eravamo 4 amici al bar che volevano cambiare il mondo...ma le tradizioni in Calabria sono una certezza soprattutto a casa con gli amici di sempre!!

Presenti da tempi antichissimi nella storia della civiltà, i dolci hanno sempre avuto, oltre al ruolo alimentare, anche un importante significato rituale, un tempo collegato al loro impiego quale dono propiziatorio offerto alle divinità in occasione delle grandi solennità religiose, ma oggi ancora vivo nel loro uso quale simbolo associato alle più importanti occasioni di festività e ricorrenze della vita dell’uomo.

Frutta e verdure tipiche locali e di stagione. Produzione esclusivamente locale