The Flavors of Calabria
Calabria is known for its vibrant flavors and fresh ingredients. Our recipes showcase the best of this beautiful region.
Signature Dishes
From spicy peppers to hearty pasta, each dish reflects the love and passion of Calabrian cooking, making it a true culinary treasure.
The recipes shared here encompass various courses and holiday specials. Please explore our recipes linked below!
Banana Bread
Ingredients
- 1¼ cup sifted all-purpose flour
- 1 cup sugar
- ½ tsp salt
- 1 tsp baking soda
- ½ cup crisco
- 1 cup banana puree
- 2 eggs
- 1 cup nuts (optional)
Instructions
- Combine shortening and dry ingredients. (Combine together with your fingers).
- Combine banana puree and eggs and then add to the dry ingredients. Mix until combined. (Batter resembles muffin batter)
- Pour into lightly greased and floured pan. (9x9x2 pan OR 8x8x2 pan)
- Bake at 350 ℉ for 40-45 minutes or until golden brown.
Blueberry Crisp
Ingredients
- 4 cups blueberries
- 1 tsp grated lemon zest
- ¾ cup packed brown sugar
- ½ cup flour
- ¼ tsp cinnamon
- ¼ cup soft margarine (crisco)
Instructions
- Place blueberries into a deep pie plate (9 inch).
- Sprinkle the grated lemon zest on top of the blueberries.
- In a separate bowl, blend the packed brown sugar, the flour, the cinnamon, and the soft margarine (crisco).
- Once combined, sprinkle over the blueberries and bake at 375 ℉ for 25 minutes.
Notes
Gram’s Notes: Serve warm with ice cream!
Meatballs
Ingredients
- 2 lb ground meat
- 3 eggs
- 1¼ cup bread crumbs
- grated cheese
- 1 clove garlic
- chopped parsley
- 2 egg shells full water (not too much!)
Instructions
- Combine all of the ingredients in a bowl. Mix well with hands. Roll meat mixture into balls.
- Either bake meatballs, cook them in soup, cook them in sauce, etc.
Notes
Gram’s Note:
- There are many variations to this!
- Cook however you like best.
- Do not put too much bread crumbs or they will be tough.
Gnocchi
Ingredients
- 2 cups potato flakes
- 1 cup all-purpose flour
- 2 tsp salt
- 1½ cup water
Instructions
- Mix together the water and egg. To this, mix in the dry ingredients. Mix well and let the dough rest.
- Cut and shape the dough (with enough flour to avoid sticking). Boil until ready!
Zuppa di Pollo
Servings: 6 servings
Ingredients
- 2½-3 lb whole chicken
- 1 bouquet garlic
- salt and pepper
- 3 carrots (diced)
- 3 celery (diced)
- 3 potatoes (diced)
- ½ lb leeks (thinly sliced)
- 1 packages frozen peas
- 1½ tbsp butter
- grated cheese (optional)
- toasted croutons (optional)
Instructions
- Put chicken in soup pot with enough water to cover the chicken. Add the bouquet of garlic and salt and pepper to taste.
- Let the chicken boil slowly, skimming the liquid carefully to produce a clear, thin stock.
- When the chicken is tender, remove it from the stock and cut it into pieces. Then put the meat into the stock and keep it hot.
- In a separate pan, saute all of the veggies except peas (carrot, celery, potato, leeks) lightly in butter. Add a little stock to the pan and simmer for 20 minutes.
- Next, add in the peas and simmer for 10 more minutes or until all the vegetables are tender.
- Pour the veggies into the stock and heat the soup for a few minutes.
- Serve hot with parmesan cheese or toasted croutons (optional)!
Homemade Pasta
Ingredients
- eggs (1 per person being served)
- 1 tbsp water
- 1 tbsp oil
- salt
- all-purpose flour (however much it takes)
Instructions
- Make a well with flour. Make a hole in the middle. There, beat the eggs and wet ingredients. Mix in a little bit of flour at a time.
- Once incorporated and not sticky, form a ball.
- Then, press the ball flat and put a little bit of olive oil all around and cover with a dish.
- After letting the dough rest a little roll out the dough very thin. Then shape however you prefer and boil until ready!
Apple Crisp
Ingredients
- apples (sliced into ¼ inch pieces)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 unbeaten egg
- ½ tsp salt
- 1 tsp baking powder
- ⅓ cup butter (melted)
- cinnamon
Instructions
- In a 9×9 square greased pan, put 2 payers of apples sliced ¼ inch thick.
- To make the topping, combine the flour, sugar, egg, salt and baking powder. Spread this topping evenly on top of the apples. (this will be crumbly)
- Sprinkle cinnamon over the topping.
- Pour the cooled melted butter over the topping.
- Bake at 350 ℉ or until crispy and brown on top.
- Serve plain or with whip cream or ice cream.
Notes
Gram’s Notes:
- I add 1 tsp of vanilla to the melted butter before pouring it over the topping, but this is optional!!
- This is great served warm, but also reheats well.
Chocolate- Chocolate Cake
Ingredients
- 1 package chocolate fudge cake mix
- 1 package chocolate fudge instant pudding mix
- 12 oz semi-sweet chocolate chips
- 4 eggs
- 1 cup sour cream
- ½ cup warm water
- ½ cup oil
- powdered sugar
Instructions
- Beat the cake mix, instant pudding mix, eggs, sour cream, water and oil together in a bowl. Once fully combined, add in the chocolate chips.
- Grease and flour a bundt pan. Pour the cake mix into the pan.
- Bake at 350 ℉ for 45 minutes or until a toothpick comes out clean.
- Let the cake cool for 10 minutes, then remove from the pan.
- Once fully cooled down, dust the cake with powdered sugar and serve.
Cheesecake
Ingredients
- 1 lb cream cheese
- 1½ cup granulated sugar
- 3 tbsp cornstarch
- 3 tbsp all-purpose flour
- 1½ tsp vanilla
- 1½ tsp lemon juice
- ¼ lb butter (melted)
- 16 oz sour cream
- 4 eggs
- 1 lb ricotta cheese
Instructions
- Cream together the cream cheese and sugar until fully incorporated.
- Next, blend in the cornstarch, flour, vanilla, lemon juice, melted butter, and sour cream.
- Once fully mixed, beat in the eggs (one at a time) and the ricotta cheese.
- Grease and flour a spring form pan and pour the mixture in.
- Bake at 325 ℉ for 1 hour. After the hour, turn off the oven, but leave the cheesecake in the over for 3 more hours.
Eggplant Spread
Ingredients
- 1 large eggplant
- ¼ cup lemon juice
- ¼ cup vegetable oil
- 1 small onion (diced)
- 2 cloves garlic
- 1 tbsp sesame seeds
- 1½ tsp salt
- ½ tsp pepper
Instructions
- Bake the eggplant at 450 ℉ for 45 minutes.
- Combine all ingredients except the eggplant in the blender. Once incorporated, add the eggplant and blend until smooth.
- Serve with crackers or bread at room temperature.
Stuffed Hot Peppers
Ingredients
- 1 cup breadcrumbs
- 1 cup whipped cream cheese
- 1 tube anchovy paste
- 1 cup grated mozzarella
Instructions
- Clean the peppers and cut the top off. Make sure peppers are deseeded.
- Combine the breadcrumbs, cream cheese, anchovy paste, and mozzarella.
- Add this mixture into the peppers and bake
Caponata (Eggplant Salad)
Servings: 5.5 cups
Ingredients
- ½ cup olive oil
- 6 cups diced eggplant
- 1 chopped large onion (or 3 small onions)
- 1 large outer rib of celery (thinly sliced)
- 1 large green pepper (chopped)
- 2-3 tsp red wine vinegar
- 17 oz peeled tomato with basil, undrained
- ¾ cup sliced pimento stuffed green olives
- 1 tsp salt
- ¼ tsp cracked pepper
- 1-2 tsp sugar
Instructions
- In a large sauce pot in the hot oil, lightly brown the eggplant.
- Add onion, celery, and green peppers. Simmer covered for 10 minutes. Add the remaining ingredients.
- Simmer covered until eggplant is tender and the sauce is thick. This should take about 30 minutes.
- Chill this in a bowl lined with salad greens.