Explore Traditional Calabrian Flavors

Dive Into Authentic Calabrian Cuisine

Discover the essence of Italy with our exclusive collection of traditional recipes, each enriched with the finest extra virgin olive oil.

'Nduja

This spicy, spreadable pork sausage is a signature Calabrian delicacy. Olive oil is used in the preparation to mix spices and pork, and it’s often served spread on crusty bread, drizzled with more olive oil to enhance the flavors.

Ingredients
  • 200g Nduja sausage
  • 1 loaf of rustic bread
  • Fresh basil leaves
  • Fresh oregano
  • Extra virgin olive oil
Directions
  1. Slice the rustic bread and toast until crispy and slightly charred.
  2. Spread a generous amount of Nduja on each slice.
  3. Drizzle with extra virgin olive oil.
  4. Garnish with fresh basil and oregano.
  5. Serve immediately.

Fileja con Pomodoro e Basilico

Fileja is a traditional Calabrian pasta, twisted by hand. It’s commonly served with a simple sauce made of fresh tomatoes, basil, and a generous amount of olive oil, sometimes with added ‘nduja for extra spice.

Ingredients
  • 400g Fileja pasta
  • 500g ripe tomatoes, chopped
  • 3 cloves garlic, minced
  • 1 bunch fresh basil leaves
  • 50g grated Parmesan cheese
  • Extra virgin olive oil
  • Salt and pepper to taste
Directions
  1. Cook the Fileja pasta according to package instructions. Drain and set aside.
  2. In a large pan, heat extra virgin olive oil over medium heat.
  3. Add minced garlic and sauté until fragrant.
  4. Add chopped tomatoes and cook until they break down into a sauce.
  5. Season with salt and pepper.
  6. Add the cooked pasta to the sauce and toss to coat.
  7. Drizzle generously with extra virgin olive oil.
  8. Garnish with fresh basil leaves and grated Parmesan cheese.
  9. Serve hot.

Cipolla Rossa di Tropea al Forno

Tropea is famous for its sweet red onions. These onions are often baked or grilled with a sprinkle of oregano and a liberal amount of olive oil, highlighting the natural sweetness of the onions.

Ingredients
  • 4 large red Tropea onions
  • Fresh thyme
  • Fresh rosemary
  • Balsamic glaze
  • Extra virgin olive oil
  • Salt and pepper to taste
Directions
  1. Preheat the oven to 200°C (400°F).
  2. Peel and halve the onions, placing them in a baking dish.
  3. Drizzle generously with extra virgin olive oil.
  4. Sprinkle with salt, pepper, fresh thyme, and rosemary.
  5. Roast in the oven for 30-40 minutes until caramelized and slightly charred.
  6. Drizzle with balsamic glaze before serving.
  7. Serve warm.

Melanzane Ripiene

Eggplants are hollowed out and stuffed with a filling that typically includes breadcrumbs, tomatoes, herbs, and capers, all sautéed in olive oil. The stuffed eggplants are then baked until tender.

Ingredients
  • 2 large eggplants
  • 250g ground meat (beef or pork)
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 1 cup breadcrumbs
  • 1 cup grated mozzarella cheese
  • Fresh parsley
  • Extra virgin olive oil
  • Salt and pepper to taste
Directions
  1. Preheat the oven to 180°C (350°F).
  2. Halve the eggplants and scoop out the flesh, leaving a shell. Chop the flesh finely.
  3. In a pan, heat extra virgin olive oil and sauté the onion until translucent.
  4. Add the ground meat and cook until browned.
  5. Add the chopped eggplant flesh and tomatoes. Cook until tender.
  6. Season with salt and pepper.
  7. Fill the eggplant shells with the mixture.
  8. Top with breadcrumbs and grated mozzarella.
  9. Drizzle with extra virgin olive oil.
  10. Bake for 30-35 minutes until the tops are golden and crispy.
  11. Garnish with fresh parsley before serving.

Patate ‘Mpacinati

This dish features potatoes mashed with fresh herbs, garlic, and plenty of olive oil, creating a smooth and flavorful side dish that pairs well with meats and vegetables.

Ingredients
  • 4 large potatoes, thinly sliced
  • 1 cup breadcrumbs
  • 1 cup grated Parmesan cheese
  • Fresh rosemary
  • Extra virgin olive oil
  • Salt and pepper to taste
Directions
  1. Preheat the oven to 200°C (400°F).
  2. Layer the sliced potatoes in a baking dish.
  3. Sprinkle each layer with breadcrumbs, grated Parmesan, salt, and pepper.
  4. Drizzle each layer generously with extra virgin olive oil.
  5. Continue layering until all potatoes are used.
  6. Top with fresh rosemary.
  7. Bake for 45-50 minutes until the top is golden and crispy.
  8. Serve hot.

Frittata di Cipolle

A simple yet flavorful egg dish made with onions sautéed in olive oil, then mixed with beaten eggs and cooked until set. It’s a common quick meal in Calabria.

Ingredients
  • 6 eggs
  • 3 large onions, thinly sliced
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley
  • Extra virgin olive oil
  • Salt and pepper to taste
Directions
  1. In a large pan, heat extra virgin olive oil over medium heat.
  2. Add the sliced onions and cook until caramelized.
  3. In a bowl, beat the eggs and mix in the grated Parmesan, salt, and pepper.
  4. Add the caramelized onions to the egg mixture.
  5. Pour the mixture back into the pan and cook until the edges set.
  6. Transfer the pan to a preheated oven at 180°C (350°F) and bake until the top is golden and fully set.
  7. Garnish with fresh parsley before serving.
  8. Serve warm or at room temperature.

Baccalà alla Calabrese

Salt cod is a staple in Southern Italian cuisine. In this dish, the cod is typically soaked to remove excess salt, then cooked with tomatoes, capers, olives, and a healthy amount of olive oil.

Ingredients
  • 500g salted cod fish, soaked and rinsed
  • 4 potatoes, diced
  • 2 tomatoes, chopped
  • 1/2 cup black olives
  • 2 tbsp capers
  • Fresh parsley
  • Extra virgin olive oil
  • Salt and pepper to taste
Directions
  1. Preheat the oven to 180°C (350°F).
  2. In a baking dish, arrange the cod fish, diced potatoes, chopped tomatoes, olives, and capers.
  3. Drizzle generously with extra virgin olive oil.
  4. Season with salt and pepper.
  5. Bake for 35-40 minutes until the fish is flaky and the potatoes are golden.
  6. Garnish with fresh parsley before serving.
  7. Serve hot.