Real Calabrian Foods (Calabria) Our Calabrian Heritage

The Real Calabrian Cookbook:




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Real Calabrian Foods:

by Fran Katatto:
From the poor, mountainous region in southern Italy, one might expect the phrase "peasant food" to mean something less than appetizing. While much of the soil may not be ideal for farming, the people of Calabria were able to take what the earth gave them and create foods still being enjoyed today. Capicola, supresetta (salami), and hot sausages originated here and though Cooking may differ from village to village both in content and in name; the cuisine remains the same: basic, somewhat overspiced, but still delicious! On these web pages you may find dishes your parents and grandparents prepared, or you might recognize something you enjoyed as a child or still serve to your children. In any case, pour yourself a glass of regional wine (Salvuto, Greco or Ciro), fire up the stove or oven, and try your hand at preparing what we affectionately remember as "peasant food". Not only will it fill your home with great aromas, but it will fill your heart with warm memories.
Fran Kattato:



Articles-Features:

Click on item...
 About Calabrian Foods: A short introduction to the many different
  foods,cheeses,ect. that you will find in throughout Calabria

Calabria Travel in 1950: The years preeceding WW2, found Calabrin
   life at a all time low and with very little hope for the future.

The History Of Pizza: You may, or may not agree with this theory
  Pizza, or what we called Pitta(Dialect) has always been a staple in our Calabrian home.




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