Calabrian appetizer

The classic appetizer was not part of the Calabrian gastronomic culture. Only in recent years have many recipes that were originally main courses or side dishes of the poorest families become appetizers.

Just think, for example, of the bread with tomato consumed by the farm workers who worked from dawn to dusk; basically were dishes prepared at home with the products of the garden. Poverty led people to be provident, everyone tried to supply their own pantries by preserving seasonal products through traditional procedures, handed down by peasant wisdom. The vegetables were dried in the sun and put in oil or pickle, while pork was preserved in lard.

Today our appetizers are mainly composed of aubergines in oil, olives, cheese and cold cuts; but out of habit everything seems too little, and so in addition to the "frese conzate" we add fried vegetables and fish. In short, more than an appetizer, it is a rich and appetizing complete dish capable of satisfying even the most demanding palates.

Ingredients for the Calabrian appetizer

  • Capocollo
  • Guanciale
  • Fillet
  • Soppressata
  • Goat cheese
  • Fresh pecorino cheese with chilli
  • Ricotta cheese with grape mustard
  • Bruschetta with tomato, sardella and nduja
  • Eggplant rolls with onion mousse
  • Crushed olives

Many of these products have quality certifications, such as PDO (caciocavallo silano) and PGI (red onion from Tropea, potatoes from Sila).