Spianata is a well-known flat-shaped cold cut made from lean pork meat derived from the thigh and chopped with the point of a knife, mixed with lard cubes.

Spices give it its distinctive orange colour, and it has a spicy and savoury flavour. It’s suitable for those who prefer medium spicy flavours as spianata has the perfect intensity to combine with all In other words, is an antipasti option with the pungent flavour of hot chilli pepper, a characteristic that is unmistakable in this salami. Pasta alla Silana is one of the most well-known Calabrian pasta dishes. It comes from the mountainous Sila region. This very filling and hearty recipe is full of typical Sila foods. It is actually a pretty popular recipe in other parts of Italy and Calabria, so there are some slightly different versions. However, the main ingredients are mostly the same, tomatoes, sausage, guanciale, porcini mushrooms, caciocavallo cheese, peperoncino and pecorino. Calabrian baked pasta with meatballs.Mozzarella Fiordilatte, Cremini Mushrooms, Artichokes, Prosciutto Cotto, Spicy Spianata Calabra (Salame), Oregano Spilinga is not far from the more atmospheric hilltop town of Nicotera, where we stayed in an elegant albeit empty former palace (we were there off-season) with gorgeous gardens and sweeping views of the countryside out to sea, and headed down to the livelier beachside lower town of Marina di Nicotera, in the foothills, for dinner.

Three years later, across the pond in the USA, Julia Moskin wrote in a New York Times piece called A Dollop of Salami, Spreading From Calabria about the underground producers and chefs in the USA, such as Chris Cosentino of Incanto in San Francisco, who were making their own ’nduja because the Calabrian paste could not be imported into the United States unless it was pasteurised.Focaccia topped with garlic, extra virgin olive oil and dried rosemary. (8 slices). 7.95 Focaccia Crudo E Bufala The slices in the classic version of this cured meat have perfect homogeneity, which is especially noticeable in the cut, and is the result of a superb maturation procedure. Si consiglia di gustare la schiacciata calabrese principalmente con vini bianchi: tra quelli calabresi, ottimi sono il Cirò Bianco e il Greco di Bianco. Le calorie della Spianata Calabra You’ll frequently read that ’nduja is pronounced ‘en-doo-ya’, just to make sure that you don’t make the mistake of pronouncing that ‘j’. But it’s worth noting that once again, depending on the Calabrian dialect being spoken, that ‘j’ might be very much pronounced.

Aubergine & Tomato Sauce served with Casarecce Pasta Topped with Grate Ricotta Salata (Hard Sheep’s Cheese) Lasagne al Forno | 14.0 Grilled homemade bread topped with garlic, extra virgin olive oil, cherry tomatoes and basil. 7.95 Caprese Di BUFaLa (V) (GF) These 12 pasta recipes from Calabria are just a taste of what this Southern Italian region has to offer. Calabrian cuisine is based on traditional dishes made with locally produced or grown foods. It’s hearty and rich and full of authentic Mediterranean flavours! Per i palati più delicati viene prodotta anche la spianata dolce, la versione che prevede , al po s to del peperoncino , la presenza di pepe nero in grani. It certainly would have been possible to find ’nduja in Italian delicatessens in the Calabrian diasporas in Europe, USA, South America, and Australia – of the many millions of Italians who emigrated from the 1870s to 1970s, the majority were from Southern Italy’s regions of Calabria and Sicily – however, it wasn’t yet on restaurant menus around the world.Sleepy Spilinga sits on a plateau in the Calabrian province of Vibo Valentia, overlooking the Tyrrhenian Sea. If you imagine Italy’s boot-shaped peninsula, Spilinga sits on top of the big toe. While there are a few historic sights to see, there’s not enough to hold you here for a night. Queste famiglie erano solite uccidere il maiale nel periodo invernale e precisamente da dicembre a febbraio e ogni anno era una festa e l’occasione giusta per invitare parenti ed amici preparando e condividendo insieme i cosiddetti “frittuli” (le frittole), ossia un piatto tipico calabrese che si ottiene riscaldando il grasso macinato del maiale in un pentolone di rame stagnato e realizzando gli insaccati vari, fra cui, appunto, la gustosa spianata, il tutto accompagnato da musica, canti e balli della tradizione calabrese. While it’s thought that the name ’nduja, which might once have been ‘anduja’, suggests that the Calabrian specialty was derived from the French ‘andouille’, which might have been introduced to Calabria in the 13th century by the Angevins, the only thing the two sausages share is that they’re smoked.