Tastes and Traditions

Vegetables, legumes, potatoes, together with mushrooms, olives, and the ever-present chili pepper pan-fried with olive oil from Calabria and sometimes mixed with bread crumbs and pecorino cheese used to represent satisfying dishes for the palate and stomach of the people of the Sila. These simple vegetable dishes of the past have been handed down to the traditional menu of the mountains of the Sila, completed today with sheep, cow, and pork meat. Dishes to appreciate with fine bread, excellent wine, and pure water.

Further information

Caciocavallo Silano PDO
Caciocavallo Silano PDO
Found 14 results (Sort order: Category > Product)
Boiled must is made with grapes of Gallioppo variety. Grapes are pressed and the must is boiled on a slow flame until it reduces of one third. It is used as a syrup to make chestnut preserves and the so-called "cuccìa", a traditional dessert...
Category: Preserves
Pitta 'mpigliata
The most characteristic dessert of Sila, pitta 'mpigliata is prepared at Christmas or as a good sign when you enter a new house. In the rest of the Province of Cosenza, it is the characteristic dessert of the wedding ceremonies.
Category: Sweets
Susumelle, flat and oval pastry, are characteristic of the area of Petilia Policastro and Crotone. They are made with flour, sugar, honey, cinnamon, candied fruit, raisins, and chocolate and are covered with chocolate or icing.
Category: Sweets
Also called burrino, it is a small caciocavallo inside which you will find soft butter, usually processed by hand in very cold water, put into the fridge to harden, and then put into the cover of dough which is tighten at the neck and sealed by plunging...
Category: Cheese
Caciocavallo Silano PDO
Caciocavallo Silano, a healthy and genuine cheese, is rich in vitamins, mineral salts, proteins, and for its marked nutritional features it is particularly suitable in the diet of children, sportsmen, and the elderly. To produce one kilo of Caciocavallo...
Category: Cheese
It has the shape of a small cylinder (10, 15 centimeters of height and 4, 5 of diameter), rind from beige to more or less brown color, according to the duration of the smoking process, white ivory inside.
Category: Cheese
Sila Potato
Essential element of the local cuisine at the beginning of the century, mainly cooked over charcoal, in the oven, or with pasta, the potato was the element on which the diet of all the farmers of the plateau was based.
Category: Vegetables and Legumes
Natural leavening with "sour dough" and cooking in the wood-burning oven are the secrets of the bread of Calabria, which is often prepared with mixed flours, for instance wheat and rye.
Category: Bread
Calabrese Black Pig
The Black Pig, which perfectly adapted to the harsh environment of Calabria, has been subject to a considerable reduction in animals since 1970, to the extent that it was endangered. Today the risk has been overcome thanks to the passionate work or...
Category: Autochthonous Breed and Meat
Capocollo of Calabria PDO
Capocollo of Calabria PDO, another cause of pride for Calabria, is prepared using the meat obtained from the upper section of the pig loin, deboned and then dry salted or brined, with ground salt. This meat cut must have a stratum of fat of about three,...
Category: Cold Cuts
The Pork Underbelly of Calabria PDO is obtained from the pork underbelly which, cut in a rectangular shape, undergoes a salting process lasting from 4 to 11 days. Afterwards, it is washed and dampened with vinegar. Sometimes, the external part is covered...
Category: Cold Cuts
Sausage of Calabria PDO is the most known and widespread cold cut of Calabria. It is obtained from a mixture of meat coming from the pig shoulder and underbelly, processed when the inside temperature is between 0° and 3°C. Adequately seasoned...
Category: Cold Cuts
Soppressata of Calabria PDO
Soppressata of Calabria PDO is the most valuable cold cut of Calabria, since it consists of a mixture of meat obtained from ham and tenderloin or shoulder and fat coming from the lard of the front part of the loin. The meat and the lard, selected and...
Category: Cold Cuts
The wines of Calabria are characterized by ancient tales, since they have contributed in creating the original nucleus of wine growing in Italy.
Category: Wine
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