Calabrian Cuisine, 5 Things You HAVE To Eat When You Arrive

Calabrian Cuisine, 5 Things You HAVE To Eat When You Arrive
Home Made Ravioli at Al Caminetto

Ciao Belli!

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Perfect coffee and cakes
Perfect coffee and cakes

OK, I know that you know that I am a truffle pig when it comes to finding the best eats. I will root them out anywhere I go and my job became a lot easier when we arrived in Calabria.

Calabrian food is a wonderful mix of amazingly good and fresh seafood, pork dishes, Chicken dishes, home made pastas, and so much more.

Everything is fresh. The vegetables are right out of someone’s garden. Some of the people in our village, like our friends Rosaria and Peppino raise EVERYTHING themselves including their mushrooms. Rosaria is an amazing chef and an invitation to lunch starts your mouth watering even if the lunch date  is days away.

So you can imagine how incredibly difficult it is to choose only 5 things that you HAVE to eat. By no means limit yourself to these 5 but definitely don’t leave without tasting them.

Pizza Talao
Pizza Talao
  1. Pizza at The Bella Vista, Santa Domenica Talao, Calabria

    This is the Italian snack staple. Pizzas are everywhere and they are all good. I have only once had a bad pizza but it was in Rome and really everything in that place was bad. The restaurant owners and staff were not even Italian.
    So you can love them all but the best pizza I have had was Michelle’s pizza at the Bella Vista. I know I harp on and on about Michelle’s cooking but it really is that good.

    Pacchieri
  2. Pacchieri Ala Gitana at La Perla Del Terreno, Scalea, Calabria

    I initially ordered this dish because LOVE pacchieri. they are wide, fat noodles that soak up the sauce and spread it all over your tongue. Then you bite and there is a little resistance and then it gives.  You can’t help it! Suddenly you start singing hymns to the Almighty!

    This pasta Is coated in a fine tomato based seafood sauce with lots of assorted shellfish and white fish.

    It comes with a bag of freshly baked Calabrian bread that you can use to sop up everything on your plate. It is serious, good eating. Pair this with a lovely white wine on a Summer day while you watch the sea birds play in the surf and listen to the waves lap the shore. It is one of the most pleasant things to do on a Summer day in Calabria. Then you have to go and nap.

    Zucchini Fritters
    Zucchini Fritters

    The Bella Vista in Santa Domenica Talao
  3. Zucchini Fritters at The Bella Vista, Santa Domenica Talao, Calabria

    OK here is Michelle again. Let me describe the Bella Vista to you. It is a cafe at the corner of our village and is the first thing you see when you arrive. The owners have created a huge roof terrace on top where you can enjoy your dinner while watching the sun set over the Mediterranean and while the village behind you starts to glow gold in the evening light. It is a magical place far from anything that worries you and the best part is that you know a spectacular meal is coming.
    Michelle or one of her staff greet you and take your order. Shortly after that a little plate arrives with your zucchini fritter and a perfect bruschetta featuring sweet tomatoes, garlic and a drizzle of beautiful Calabrian olive oil. Honestly some day I will show up and Michelle’s and just asks for two or three plates of appetizers instead of dinner.

    Cannoli
    Cannoli at Vulare Siciliane
  4. Cannoli at Vulare Siciliane, Scalea, Calabria

    I know I also talk a lot about Ilenia but her food is unbelievable. Everything there is delicious but if you want something sooooo incredibly delicious that you actually go weak in the knees, you want one of her cannoli. She and her husband make the little pastry shells themselves and fill them with the lightest sweetest, milkiest, ricotta filling I have ever come across. I have had a LOT of cannoli and hers are seriously the best.

    Pasta with Wild Boar at Al Caminetto in Tortora, Italy
    Pasta with Wild Boar at Al Caminetto in Tortora, Italy
  5. Pasta Al Cinghiale at Al Caminetto, Tortora, Calabria

    One rainy June afternoon we met our great friend Giacomo in Tortora which is a stunning little hill town just north of us. Giacomo’s cousin and his wife Roseangela run a restaurant there Called Al Caminetto. Since it was our first time there, Giacomo ordered a sampling of many different Calabrian dishes including fried appetizers such as arancini. This is a ball or cone of rice stuffed with a meat and vegetable mixture and rolled in bread crumbs and fried. I know! That is about as good as it gets!

    Roseangela giving us a pasta making demonstration

    Everything was amazing but her Pasta Al Cinghiale was special. It is a truly gifted chef who knows instinctively how much of everything to put in to ensure that the balance between the flavors is perfect. Roseangela is such a chef. Don’t miss this dish! (Cinghiale is wild boar by the way.)

    Lunch!
    Lunch!

    Now I could go on and on for days and I would love to do that because these are just the things you need to eat when you arrive. Hopefully you intend to stay awhile and sample all of the amazing restaurants in the area. The Riviera Dei Cedri seems to have attracted the most talented chefs in Italy and you can hop from one great meal to the next easily and happily.

    Antipasti
    Antipasti

    Enjoy your trip to our beautiful area and Buon Appetito!

Foodie’s Guide to Decoding Italian Olive Oil

Foodie’s Guide to Decoding Italian Olive Oil
Olive Market
Chris Olives
Olive Market

Hi Everyone!

I am so excited!

But I have to divulge a BIG secret to you about myself.

I have spent a lot of time in Italy and done a lot of cooking and eating. In fact I am quite a foodie over there. I have a nose for the best restaurants and the amazing chefs that I seem to be able to find all over Calabria

And I love to cook. So I would spend mornings in the markets in Italy finding the best and freshest ingredients. I would have Nunzia save me fresh eggs just scooped from underneath an unsuspecting chicken. And I would find the sweetest fruits and tastiest vegetables all ready to be enjoyed.

Market day
Market day

I would gather all of my bootie and come home and cook.

And my dishes were fantastic! In Italy I am a great cook.

So it was a huge mystery to me as to why, when I came home I was a mediocre cook. I still looked for and purchased the best ingredients. I still took care to make things correctly. And don’t get me wrong, the dishes were good, they just weren’t Italian.

Now full disclosure here, I am not Italian by blood, I am in spirit and one thing I do know is great cooking.

So recently I started really looking into something that I knew was missing here and that I could somehow find and incorporate into my dishes to make them truly authentic. .

Beautiful olive tree
Beautiful olive tree

And then I figured it out!

It was the most basic and probably the oldest fresh ingredient in Italian cooking.  It is the one thing that no Italian table is ever without.

What was missing was a really good Italian Extra Virgin Olive Oil. That was it! I knew I was onto something!

But as soon as I started looking for true facts on the subject of olives and olive oil, I ran into so many contrary facts, ideas, and opinions that I could not figure any of it out!

Olive Oil Pouring
Olive oil

I knew I had to go to the source to get really good information and I found it in the most unlikely place!

In my travels I stumbled across a book written in 1900 in Spanish called “The Oil of the Olive” By Dr. Alejandro Bizzarri, probably the world’s first real OLIVE NERD.

And I knew I had found it.

So I translated Dr. Bizzarri’s book from start to finish, read it all and culled out the really useful information that would help us in this day and age. (I left out the bits about how many olives were exported from Argentina in 1899. We don’t need that particularly.)

And I was enchanted!

Dr. B's book
Dr. Bizzarri’s book

Dr. Bizzarri covered everything from the cultivation to the harvesting methods to the pressing including intimate details of how to clean the presses, and what to do if your olive oil comes out smelling like animals or tasting like worms. This man was a true nerd and I am quite proud that I found him.

In short, Dr. B gave me everything I needed to pen my olive video and ebook that I now proudly call “Foodie’s Guide to Decoding Italian Olive OiI”.

slowfoodrenaissance.com
Foodies Guide to Decoding Italian Olive Oil

After completing that I had to jump head first into great olive oils so I ordered five of the top ranking Italian olive oils on Amazon.com.

We created several other really fantastic products including a video side by side comparison of the five Italian olive oils we bought. We were amazed at how different each one was and in short, I will NEVER go back to mass produced olive oil again. I have been spoiled for good!

On top of that we created special recipes for each olive oil we tried which was so much fun and way beyond delicious. We also made these available on video and in ebook form.

And, if that were not enough olive fun, I translated and notated Dr. Bizzarri’s book for you as well. Let me tell you, that was time consuming but with the annotations, it is really fun to read and honestly there is nothing that I can think of olive related that is not in that book.

You are going to love it.

Olives through the window
Olives through the window

I also included a couple of surprise bonuses but I will wait until my project is ready to launch before I tell you what they are.

All in all, Pete and I have been in Olive Wonderland for the last several weeks! I can’t wait to release this so you can join us there! I see many olive related happy moments in our future!

Chin-chin and I will see you in the piazza!

 

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