What Is Calabrese Pizza? | Maharashtrian Recipes

In the United States and in much of the South America, when talking about ‘pizza Calabresa’ means the spicy pizza, one made with the brawn Calabria. In many Italian pizzerias, Calabrese pizza is made with canned tomatoes, chopped, tuna in oil, anchovy fillets, black and green olives, pitted, capers and garlic.

What is a pitta Calabrese pizza?

It’s like a mini pizza with so many different topping combinations – like classic ‘nduja, tropea onions, cold cuts or sardella. When you think of Calabrian pizza, you’re probably imagining a classic pizza topped with hot red chili pepper or spicy salami. But this time, we’re talking about pitta calabrese!

What is the difference between Calabrese and Neapolitan pizza?

This Calabrese pizza is a little different to a Neapolitan pizza. You’ll love the crispy crust that comes together quickly and rises in just an hour. The pizza itself is topped with a flavor packed tomato sauce. Traditionally, Calabrese pizza doesn’t include cheese before baking. But lots of Parmesan cheese is scattered over after baking.

What is pizza Calabria?

Calabrian pizza characteristics

It has a thin and crisp mixture. The crust is low and crumbly. The mixture is made of soft wheat flour, water, yeast, salt and olive oil. It is usually spread with a rolling pin, not making it fly with the typical move of Neapolitan pizza makers.

What is the green stuff on Italian pizza?

Invented in the 1800s, pizza margherita showcases the colors of the Italian flag: red from the tomato sauce, white from the mozzarella, and green from the basil. Widespread belief is that the margherita is named after Queen Margherita of Savoy, an Italian queen in the 1800’s.

Is Italian style pizza thin?

But, what is genuine Italian pizza really like? One of the key misconceptions about Italian pizza is that it is served like a thick cake, deep-dish style. In fact, the crust is one of the most important components of the meal and is traditionally thin but has a fluffy consistency.

What is Italian style pizza?

Here’s our definition of Italian pizza: a pizza with simple flavors and a supple, thin crust, that’s cooked in a very hot oven. (This is also the definition we use for our Neapolitan pizza.)

What pizza toppings do Italians use?

As well as the traditional pizzas, feel free to experiment with the following authentic Italian pizza toppings:

Tomato Sauce.

Mozzarella cheese.

Parmesan cheese.

Pecorino cheese.

Garlic.

Mushrooms.

Proscuitto/cured ham.

Chillies/peppers.

What is the most popular pizza in Italy?

1. Pizza Napoletana. Born in Napoli, la pizza Napoletana is one of the most famous types of Italian pizza.

What kind of cheese is used on authentic Italian pizza?

Fresh mozzarella should be your standard go-to cheese for pizza. This style of mozzarella cheese is the classic Italian pizza cheese and its minimal processing offers up a fresh taste with a light and creamy texture.

What is thick pizza called?

Sicilian pizza, also known as ‘sfincione,’ provides a thick cut of pizza with pillowy dough, a crunchy crust, and robust tomato sauce.

What’s a Sicilian style pizza?

Traditional Sicilian pizza is often thick crusted and rectangular, but can also be round and similar to the Neapolitan pizza. It is often topped with onions, anchovies, tomatoes, herbs and strong cheese such as caciocavallo and toma. Other versions do not include cheese.

What do they call pizza in Rome?

Roman-style pizza al taglio (“by the cut”) is baked in sheet pans and sold by the slice, hence the alternative names pizza in teglia (“pizza in the pan”) and pizza al trancio (“pizza by the slice”).

What are the two types of pizza in Italy?

In the most traditional pizzerias they only make two types of pizza: Marinara (tomatoes, garlic, oregano and olive oil) or Margherita (tomato, mozzarella, basil and olive oil). → Perfect the art of pizza-making in our pizza masterclass.

Why is American pizza different from Italian?

A key difference between the American and Italian versions is the type of sauce used. In the US, a slow-cooked tomato sauce is used. Some restaurants create their own tangy recipes to give their pizzas a unique taste that you can’t find anywhere else.

The Pizza Calabrese and Original Recipe

The Pizza Calabrese is referred to as ″pepperoni″ in many parts of the world.This lovely area has a wide variety of specialties, and everyone who has had the chance to spend a vacation in Calabria will almost likely have had the opportunity to sample some of the items that this region has to offer.The esplanade is made up of chilies, brawn in a sweet or spicy Calabrian variant, nduja famed spicy salami spreads, sausage, bacon, capicollo and the esplanade itself.Anyone who hasn’t heard of the Tropea onions, Bagnara Calabria nougat, or the distinctive Calabrian cheeses is missing out.

I could go on for hours, but I’d run the danger of boring you.
Because of the enormous number of local goods that are available in Calabria, it is inevitable that there would be no conventional recipe for the Calabrese pizza while discussing this cuisine.
When people in the United States and most of South America talk about ″pizza Calabresa,″ they are referring to the fiery pizza cooked with the brawn of Calabria.

Calabrese pizza is a type of Italian pizza that is created with canned tomatoes that have been diced, tuna in oil, anchovy fillets, black and green olives that have been pitted, capers, and garlic.
In any case, there are numerous pizza makers who, using their imagination, creatively combine these elements with other regional delicacies like as eggplant in olive oil or red onions, which are also distinctive of this region.

We will make the traditional Calabrese pizza, but you will have the option of adding other ingredients if you so choose.To make the topping, combine the following ingredients: Tomatoes, peeled and cut Tuna in olive oil Anchovy fillets, finely minced pitted olives (both black and green) Capers 1 bulb of garlic, peeled and minced Sale, pepper, and extra virgin olive oil are among of the ingredients.To make four Calabresi pizzas, prepare the dough according to the directions found at the following link: Divide the dough into four balls, cover with a towel, and allow them to rest for an hour to leaven the dough.In the meantime, create the sauce as follows: Season with salt and pepper and simmer for 10 minutes after adding the chopped garlic to a hot skillet until it is slightly golden brown on the edges.Roll out the four balls of dough to form four discs with a diameter of 30 cm.Spread the tomato on the base of the pizza, then top with the chopped tuna, capers that have been well cleaned, chopped anchovies, and olives.

The original recipe for this pizza does not include mozzarella because it is already quite rich and caloric, but if you really want it, go ahead and add some.Preheat your home oven to the highest possible temperature (200/250 degrees) before baking your pizzas.Once every 15 minutes, check on the doneness of the pizzas, and when the board has reached the appropriate gilding, you may start cranking out the pizzas.Serve when still heated.What is the best way to make a Calabrese pizza at home?Fill up the blanks with your recipe in the comments section below.

If you want to find out more about Calabria, you may look it up on Wikipedia.

Pitta Calabrese: The Traditional Recipe for Mini Pizzas from Calabria

The typical Calabrian pizza is a basic pizza topped with fiery red chili peppers or spicy salami, which is what most people think of when they think of the region.It’s pitta calabrese, though, that we’re talking about this time.Because, in Calabria, pitta is the undisputed star of the show.A doughnut or a bagel-shaped focaccia bread is served in Catanzaro, and it is topped with a variety of Calabrian speciality toppings, either spicy or not, depending on the region.

Greek or Roman-Italic origins?

The pitta calabrese’s origins may be traced back thousands of years.Cato the Elder mentions the name ‘placenta,’ which most likely refers to the recipe’s origins in the Roman era.However, in this instance, the phrase has a somewhat different meaning: Actually, the Italian word ‘pitta’ stems from the Latin word ‘picta,’ which means ‘painted.’ This is most likely a reference to the ancient Roman habit of giving adorned buns to the gods as a gift.Other sources, on the other hand, lean more towards the Greek origin narrative.

Yet Catanzaro has consistently been the primary location where the pitta recipe has been developed over time, as demonstrated by a linguistic study conducted by writer Vincenzo Dorsa, who translated the term ‘pitta’ into’schiacciata di pane’ (which translates as ‘flattened bread’ in English) in his book titled ″La tradizione greco latina dei dialetti della Calabria citeriore″ (1876).
It used to be that the pitta calabrese was baked before other breads in order to verify the temperature of the oven before it was used for other breads.
In other parts of Calabria, such as Reggio and Vibo Valentia, the pitta has the same round bagel-like form as the other kinds, however it is a touch fluffier and more reminiscent of regular bread than the other variants.

Making pitta is traditionally related with two other meals in Catanzaro – u’suffrittu, a dish prepared with pig and giblets, and u’morzeddhu, a dish made with cow’s tripe combined with giblets, both of which are popular in the region.
These traditional recipes have traditionally been served with pitta calabrese, which is a calabrese flatbread.

It used to be that the hole in the center was considerably larger, with the dough only being around 5 cm wide at the time.Even the meat servings were quite modest, which was understandable considering the limited availability of meat in the past.

Ingredients and recipe

The dough for pitta calabrese is produced with type ″0″ flour, fresh brewer’s yeast, water, and extra-virgin olive oil – with a final addition of salt – and then baked till golden brown.After allowing the dough to rise until it has doubled in size, turn the pitta dough out onto a pastryboard and press it down firmly.Prepare the dough by crushing it with your hands and shaping it into discs that are 1 cm thick and piercing a hole in the center.Preheat the oven to 300°F and bake for 30 minutes.

Fantastic toppings

Once the pitas are baked, it’s time to add the toppings!Tuna and red onions, nduja, capocollo salami, provola silana cheese, bell peppers, eggplants in oil, tomato and red chili pepper sauce, anchovies, olives, and capers are some of the dishes you can make with tuna and red onions.In addition, there is the traditional pilchard stuffing, which is produced with pilchard (young anchovies) and sardines that have been spiced with red chile pepper and wild fennel.Some recipes bake the contents right inside the pitta, which is another option.

Pitta rustica is the name given to this particular variation.

In Bova, there’s a quick version of the pitta!

This isn’t the only option to the pitta that exists, but it is unquestionably one of our favourites.In addition to the pitta rustica and the fluffier pitta varieties found in Calabria, the city of Bova in the province of Reggio-Calabria is home to lestopitta (which translates as ‘fast pitta’ in English).In truth, the lestopitta is more like a piadina in appearance: Made with a basic dough of flour, water, extra-virgin olive oil, and salt, it is a delicious snack.There is no need to get up.

Simply cook it in a greased pan and serve it with cold cuts, cheese, pig rinds, roasted sausage, or red chili peppers as a side dish to complement.
Given the popularity of this dish in Bova – an Italian town with Greek culture and language (Greekic) dating back to the Magna Graecia period that has miraculously survived – it is reasonable to assume that the pitta is of Hellenic (rather than Roman-Italic) origin.

After all, the Greek pita bread that we eat today is not that far from this recipe for lestopitta.
As is the case with Cosenza’s fried pitta with honey, which can be found on the Tyrrhenian shore near the town.
In addition, we must include the pitta ‘nchiusa or pitta’mpigliata, which is popular in both Cosenza and Catanzaro and is a Christmas-themed variation on the pitta.

Calabrese Pizza

This Calabrese pizza showcases the exquisite flavors of Southern Italy – olives, anchovies, capers, and a dash of spice – on a thin, crispy crust. It’s the ultimate combo of qualities! A simple handmade crust allows you to cook this Calabrese pizza in the comfort of your own home without the need for a special pizza oven. Furthermore, you do not have to wait for the dough to rise for days.

Why you’ll love this recipe

When it comes to pizza, nothing beats the strong tastes of southern Italy, and this Calabrese pizza is no exception.This dish is bursting with flavor thanks to the addition of black olives, anchovies, capers, and a dash of spice.This recipe exemplifies what Italian cuisine is all about: basic ingredients combined with delicious tastes.For example, my Eggs in Purgatory dish, this zesty Italian Pasta Salad, and delectable handmade Pesto Gnocchi are all examples of delightful bliss.

Recipes that will never be dull or boring to prepare!

In comparison to a Neapolitan pizza, this Calabrese pizza is a little different.
Your family and friends will like the crispy crust, which comes together fast and rises in less than an hour.
The pizza itself is covered with a tomato sauce that is bursting with flavor.

Traditionally, the cheese on a Calabrese pizza is not added until the pie is baked.

After baking, however, a generous amount of Parmesan cheese is sprinkled on top.Garnish with a drizzle of garlic olive oil and a sprinkle of basil.Amazing!Please scroll down to the printed recipe card at the bottom of the page for the exact ingredient amounts and detailed instructions.

Ingredients

This Calabrese pizza dough starts with the same basic ingredients as all pizza doughs: bread flour (preferred, but if you don’t have any, use all purpose/plain flour)

water (optional, but recommended)
salt (optional, but recommended)
olive oil (optional, but recommended)

and salt (optional, but recommended).
Active yeast that has been dried (even instant yeast is OK, but the dough may rise more quickly)

Warm water – hot water can destroy the yeast, so make sure the water is only slightly warm.
Salt – I use fine sea salt for this.

This recipe also includes a small amount of honey and olive oil. The toppings are bursting with flavor and are readily available in most stores. Extra virgin olive oil should be used liberally.

Garlic is finest when it is picked fresh
San Marzano tomatoes in tomato puree – ideally San Marzano, but if you can’t find it, purchase high-quality canned tomatoes because they’ll be less watery

When purchasing black olives, make sure to choose stone-in olives, since they have significantly more taste.
Capers – the ones that are marinated in vinegar are great

Anchovies should be of the highest grade available

Oregano leaves, dried
Red pepper (chilli) flakes – Calabrese pizza isn’t complete without a little spice

Variations

Grated mozzarella should be used
hot Calabrese salami or ‘nduja (hot Calabrese spreadable salami) should be included.

Instructions

Prepare the pizza dough first, and while it is rising, prepare the toppings for the pizza.

How to make the dough

Warm the water, yeast, and honey together in a large mixing bowl. Allow to bubble for a few minutes before adding the flour and mixing thoroughly. Allow for 5 minutes of resting time before adding the oil and salt. Knead thoroughly
Form into four equal balls

allow to rise
and then repeat.

To finish the pizza

Gently sauté the garlic in the olive oil until it is fragrant, then add the tomatoes and smash with a fork. Cook for 5 minutes, then add the rest of the topping ingredients to the pan and cook for another 5 minutes.
Immediately after the dough has doubled in bulk, squeeze out the excess

Calabrese Pizzas should be baked till golden brown after being topped with tomato.

Tips for success

The tomato sauce is the most important component of this Calabrese pizza. On contrast to most pizzas, all of the toppings, including the tomato, are cooked together in the same pan. This signifies that all of the flavors have come together completely and that each bite is satisfying.
Don’t be scared to turn the heat up to eleven. This will guarantee that the crust is crispy. Make use of your pizza stone if you have one by placing it in the oven and preheating it for around 30 minutes. I recommend shaping the dough by pushing and stretching it into the desired shape. It is not necessary to use a rolling pin.

Dust the dough with semolina before baking. Then, using your fingers, push each ball of dough down, leaving the edges puffy. Gently pull and extend until you reach around 9 inches (23 cm).
Calabrese pizza can be prepared in one of two ways, according to my preference. The first method is to prepare the pizza on a flat aluminum pizza pan with a ridged bottom. Aluminum is an excellent heat conductor. Prepare the pizza on parchment (nonstick baking) paper and then, using a baking sheet, slide the pizza and paper onto a prepared pizza stone in the oven.
Whatever you do, avoid piling on too many toppings, because the crust will get sloppy and wet. Keep in mind that if you brush the crust with garlic oil, you’ll obtain a wonderful flavor and color

Due to the fact that most ovens do not cook evenly, check halfway through and rotate the pizza if required.
Finally, top with a substantial amount of grated Parmesan, drizzle with garlic oil, and sprinkle with basil shortly before serving.

FAQ’s

What happened to the dough that didn’t rise?There might be a variety of causes for this.It’s possible that the yeast is old.Don’t forget to pay attention to the first stage, in which we combine the yeast, water, and honey.

The presence of bubbles in the mixture indicates that the yeast is active.
Otherwise, the dough may not have been kept in a warm environment until it was baked.

This implies that the dough will rise for a longer period of time.
Simply relocate to a warmer location and wait.
So, what should I do if the dough is rising too quickly and I’m not quite ready to start cooking?

That’s perfectly OK.Simply place the dough in the refrigerator to allow it to rise more slowly.Is it possible to create this dough the day before?Sure!Place the balls on the baking sheet when they have been formed.Wrap the dish securely in plastic wrap and place it in the refrigerator overnight.

Remove the leftovers from the fridge the next day and allow them to come to room temperature (4-5 hours).Then go from Step 5 onwards.Is it possible to freeze this dough?Yes.After the first ascent, deflate the balloons and reassemble them into four balls.Marinate in olive oil until lightly coated, then place in a zip-top bag and freeze for up to 3 months.

Refrigerate overnight to allow the frozen food to thaw.Remove the bread from the bags the next day, place it on baking pans, cover with plastic wrap, and let it to come to room temperature before it begins to rise.This will take considerably longer than you anticipate – perhaps 4-5 hours.The dough will not rise if it is too cold.Continue with the recipe that was started in Step 5.What is the best way to reheat Calabrese pizza?

It is preferable if you have leftovers to heat them up in a covered pan or covered baking dish in the oven.

If you don’t mind a soft crust, you can cook it in the microwave.

More recipes you’ll love

Stuffed Tomatoes with RiceBagna CàudaEggs in PurgatoryEggplant InvoltiniStuffed Tomatoes with RiceBagna CàudaEggplant Involtini In the event that you enjoyed this recipe, I would greatly appreciate it if you could give it a star rating and leave a comment, or if you could tag me on Instagram at @marcellinaincucina.In any case, I look forward to hearing from you!If you haven’t already, make sure to sign up for the newsletter by clicking here to ensure that you don’t miss out on any more great recipes, cooking ideas, and news!

Pizza Dough

Ingredients: 112 cups (350 mL) warm water, 2 teaspoons dry yeast, 1 teaspoon honey, 4 cups (500 g) bread flour, 1 tablespoon extra virgin olive oil, 1 teaspoon salt, semolina or more flour for pressing out pizzas

Topping

1 (14oz/400gram) can whole tomatoes, ideally San Marzano
15 (1 cup/150 grams) black olives

2 tablespoons capers
10 anchovies in oil
1 teaspoon oregano

12 teaspoon red pepper (chilli) flakes
12 teaspoon salt

Garlic oil

▢ ⅓ cup extra virgin olive oil

▢ 1clove garlic

To serve

• Parmesan or Romano pecorino cheese
• optional red pepper (chilli) flakes

• fresh basil
•

Make the dough

Warm the water, yeast, and honey together in a large mixing bowl. Set aside for 10 minutes, or until bubbles begin to appear.
Using the dough hook attachment on a stand mixer (or your hands), incorporate the flour and the water/yeast mixture until the mixture comes together. Take a 5-minute break

Add the oil and salt and continue to mix for another 5 minutes (or 7 minutes by hand) until the dough is smooth, elastic, and smooth. The dough should only adhere to the bottom of the basin and not to the edges of the bowl. Adding a little additional flour can help if it adheres to the sides of the pan. A small amount of water should be added if it begins to rise from the bottom of the bowl.
Remove the dough from the stand mixer onto a work surface and divide it into four halves. Each piece should be kneaded by hand for a couple of minutes before being formed into a ball. Place the balls on a large baking sheet that has been lightly greased. Turn the dough over so that all of the surfaces are coated with oil. In a warm environment, cover with plastic wrap and leave to rise for 45 minutes to 1 hour
if using pizza stones, preheat the oven to 500 degrees F (260 degrees C). Preheat the oven to 480 degrees Fahrenheit/250 degrees Celsius

the dough balls may have stuck together, but this is normal. Using a plastic dough scraper or butter knife, carefully separate and lift one of the balls
sprinkle the dough and work surface with semolina to prevent it from sticking
repeat with the remaining balls. With your fingertips, push down each ball of dough, leaving the edge puffed, until the dough is smooth. Gently pull and stretch the fabric until it measures around 9 inches (23 cm). There are two methods that I prefer to prepare pizzas. The first method is to prepare the pizza on a flat aluminum pizza pan with a ridged bottom. Aluminum is an excellent heat conductor. Prepare the pizza on parchment (nonstick baking) paper and then, using a baking sheet, transfer the pizza and paper to a prepared pizza stone in the oven.

Whichever technique of baking you select, gently pick up the dough and set it on a pizza pan made of aluminum or parchment (nonstick baking paper). It is possible that you may need to reshape it a little.
Repeat the process with the remaining dough balls.
Garlic oil should be brushed onto the pizza bases and let to sit for 15 minutes.

Distribute the topping evenly across the four bases.
Two pizzas should be cooked at a time for 10-13 minutes, or until the dough is golden brown and crispy (if you have a larger oven you may be able to do more). Check to see that they are cooking evenly after 5 minutes. If not, rotate the pizzas around.
When the pizzas come out of the oven, spray the crusts with garlic oil to prevent them from sticking. Then top with a generous amount of grated Parmesan cheese, drizzle with more garlic oil, and sprinkle with red pepper (chilli) flakes, if using. Cut the tomatoes into wedges and top with fresh basil

Tomato topping

Garlic should be peeled and coarsely chopped. Add the ingredients to a pan with extra virgin olive oil and gradually simmer over low-medium heat until the vegetables are tender
When the garlic is fragrant but still pale (do not allow it to turn brown or burn), add the canned whole tomatoes and smash them up with a fork until fully combined. Cook for 5 minutes on low heat.

While the tomatoes are cooking, coarsely slice the anchovies and de-stone and cut the olives in half
while the tomatoes are cooking, coarsely chop the basil.
Continue to cook for another 3-5 minutes after adding the remaining topping ingredients. Don’t allow it to deteriorate too much.

Garlic oil

Combine oil with garlic. Set aside until needed.

The tomato sauce is the most important component of this Calabrese pizza. On contrast to most pizzas, all of the toppings, including the tomato, are cooked together in the same pan. This signifies that all of the flavors have come together completely and that each bite is satisfying.
Don’t be scared to turn the heat up to eleven. This will guarantee that the crust is crispy. Make use of your pizza stone if you have one by placing it in the oven and preheating it for around 30 minutes. I recommend shaping the dough by pushing and stretching it into the desired shape. Don’t use a rolling pin to flatten the dough

Dust the dough with semolina before baking. Then, using your fingers, push each ball of dough down, leaving the edges puffy. Gently pull and extend until you reach around 9 inches (23 cm).
There are two methods that I prefer to use to create these Calabrese pizzas. The first method is to prepare the pizza on a flat aluminum pizza pan with a ridged bottom. Aluminum is an excellent heat conductor. Prepare the pizza on parchment (nonstick baking) paper and then, using a baking sheet, transfer the pizza and paper to a prepared pizza stone in the oven.

Whatever you do, avoid piling on too many toppings, because the crust will get sloppy and wet. Keep in mind that if you brush the crust with garlic oil, you’ll obtain a wonderful flavor and color
Due to the fact that most ovens do not cook evenly, check halfway through and rotate the pizza if required.
Finally, top with a substantial amount of grated Parmesan, drizzle with garlic oil, and sprinkle with basil shortly before serving.

What happened to the dough that didn’t rise?
There might be a variety of causes for this.
It’s possible that the yeast is old.
Don’t forget to pay attention to the first stage, in which we combine the yeast, water, and honey.
The presence of bubbles in the mixture indicates that the yeast is active.

Otherwise, the dough may not have been kept in a warm environment until it was baked.
This implies that the dough will rise for a longer period of time.
Simply relocate to a warmer location and wait.

So, what should I do if the dough is rising too quickly and I’m not quite ready to start cooking?That’s perfectly OK.Simply place the dough in the refrigerator to allow it to rise more slowly.

Is it possible to create this dough the day before?Sure!Place the balls on the baking sheet when they have been formed.Wrap the dish securely in plastic wrap and place it in the refrigerator overnight.

Remove the leftovers from the fridge the next day and allow them to come to room temperature (4-5 hours).
Then go from Step 5 onwards.
Is it possible to freeze this dough?

Yes.After the first ascent, deflate the balloons and reassemble them into four balls.Marinate in olive oil until lightly coated, then place in a zip-top bag and freeze for up to 3 months.Refrigerate overnight to allow the frozen food to thaw.Remove the bread from the bags the next day, place it on baking pans, cover with plastic wrap, and let it to come to room temperature before it begins to rise.

This will take considerably longer than you anticipate – perhaps 4-5 hours.The dough will not rise if it is too cold.Continue with the recipe that was started in Step 5.The following are the calories: 825kcal |

101g carbohydrate |
22g protein |
fat: 38g |

carbohydrate |protein |fat |cholesterol |sodium: 1745 mg potassium: 459 mg

Calabrese pizza

If you haven’t already, we hope you’ve had a chance to test the pizza dough recipe we shared with you a few weeks ago.
If you don’t have access to a computer, you may see the post and get the recipe here.
Calabrese pizza is the first of our featured pizzas, and you can hear the drums rolling!
What can I say?
I’m a little prejudiced, to put it mildly.

Because both my parents and all of my extended family are from Calabria, my favored type of Italian cuisine is influenced by the cuisine of the southern region of the country.
This dish is a favorite among family and friends, and it is regularly requested at Mamma’s place as well.
There is no cheese and the flavors are really basic.

Yes, you read it correctly: there will be no cheese!Anchovies are not my favorite fish, but this dish is an exception, so for those of you out there who are saying ″e anchovies,″ this is a fantastic dish.While we usually add something like ″or your favorite tomato sauce,″ this is one of those situations where I’m going to have to tell you that it just isn’t the same without the specified tomatoes.

This pizza is constructed with stewed tomato slices that have retained their skins and are baked till golden brown.So ask your Italian pals for a jar of ″pomodoro a pezzi,″ and if necessary, beg them for one.If you absolutely must use store-bought tomatoes, buy entire tomatoes and chop them into chunks or strips before using them in your recipe.Whether they’re homemade or purchased, you’ll want to make sure they’re well drained.

We make use of kalamata olives in our cooking.
If you use sliced black olives from a can instead of fresh, the flavor will not be the same.
In fact, the olives are blended in with the tomatoes rather than simply being sprinkled on top, allowing the flavor to really permeate through.

Despite the fact that hot peppers are frequently used in Italian cuisine, they are usually considered an optional ingredient.This recipe makes one large rectangle pizza (12 x 16 inch pan), which serves six people.Print

Description

Cheeseless Calabrese pizza made from tomatoes, anchovies, and kalamata olives, topped with fresh basil and oregano. Nonna’s Way’s pizza dough recipe for half of the pizza dough
1-1/2-quart jar stewed tomatoes with the skins on
3/4 cup kalamata olives
8 anchovy fillets packed in oil
1 teaspoon salt
1 teaspoon oregano
1 tablespoon olive oil
1 tablespoon feta cheese

Preheat the oven to 400 degrees Fahrenheit.
Make a roll or spread your dough to the appropriate pan size and thickness (traditionally, this is not a thick pizza) and lay it on a prepared baking sheet.
Remove the pits from the olives by cutting them in half.
Cut the anchovies into tiny cubes and set aside.
Tomatoes are drained in a collander.
To make the sauce, combine the tomatoes, olives, anchovies, salt, oregano, olive oil, and spicy peppers in a large mixing bowl.
Spread the sauce onto the pizza dough in a uniform layer.
Bake for 20 minutes, then remove from oven.

Notes

Optional

hot pepper flakes

Prep Time: 150
Cook Time: 25

What is pizza Calabria?

The qualities of Calabrian pizza It’s made of a thin and crunchy batter. The crust is thin and crumbly, with a low center. Soft wheat flour, water, yeast, salt, and olive oil are all used in the preparation of this recipe. It is frequently distributed with a rolling pin, rather than being tossed about like the traditional Neapolitan pizza maker would do.

What does Italian Style pizza mean?

The Most Important Ingredient The sauce on authentic Italian pizza is produced with freshly peeled tomatoes and a combination of herbs and spices that are both savory and complementary in flavor. Authentic Italian pizza does not mix the toppings and sauce to be cooked together, which is something you will notice as you taste it. They just spread the sauce on top of the crust and bake it.

Is Italian style pizza thin?

But, what is authentic Italian pizza like in its purest form? One of the most common misunderstandings about Italian pizza is that it is served like a thick cake in a deep-dish dish. This is not the case. It is really one of the most significant components of the dish, and it is generally thin with a fluffy quality, as opposed to other types of crust.

What is pizza dough called in Italian?

Cornicione

What are the two types of pizza in Italy?

In the most traditional pizzerias, just two varieties of pizza are served: Marinara (made with tomatoes, garlic, oregano, and olive oil) and Margherita (made with mozzarella cheese and basil) (tomato, mozzarella, basil and olive oil). In our pizza masterclass, you will learn how to perfect the art of pizza-making.

What is pizza in Italy called?

Sicilian pizza (also known as sfincione or sfinciuni) is a popular type of pizza in Italy. It is a thick-crust or deep-dish pizza that originated in Sicily around the 17th century and is essentially a focaccia that is frequently topped with tomato sauce and other toppings.

What’s a Sicilian style pizza?

Traditional Sicilian pizza is frequently rectangular in shape with a thick crust, although it can also be spherical and similar in appearance to Neapolitan pizza. Onions, anchovies, tomatoes, herbs, and strong cheeses such as caciocavallo and toma are frequently used to garnish the dish. Other variants are available that do not involve cheese.

What is an Italian style pizza?

Italian pizza, in our opinion, is defined as follows: a thin-crust pizza with basic ingredients and a pliable, thin crust that is baked in a very high oven until crispy. (″Neapolitan pizza″ is also the term we use to describe our Neapolitan pizza.″

What makes Italian pizza different?

Many Americans may not be familiar with the sauces available in Italy. Instead of the slow-cooked tomato sauce that we are used to in the United States, Italians use olive oil, pureed fresh tomatoes, garlic, and oregano to make their sauce. This imparts a herbaceous flavor to their pizza, which may be unfamiliar to customers in the United States.

What is on a real Italian pizza?

Some classic Italian ingredients, such as Prosciutto San Daniele, Provolone, artichokes, Italian sausage, salami, black olives, anchovies, and, of course, a few strands of fresh basil, are the true ″wonder toppings″ for an authentic Italian pizza. Prosciutto San Daniele, Provolone, artichokes, Italian sausage, salami, black olives, anchovies, and, of course, a few

Is Italian pizza different than American pizza?

The sort of sauce utilized in the American and Italian versions is one of the most significant differences.
In the United States, a tomato sauce that has been slow-cooked is utilized.
Pizzas are more likely to have olive oil, pureed fresh tomatoes, garlic, and oregano than they are to contain other ingredients.
This fills the dough below with a fresh, herbaceous flavor that enhances the overall flavor of the pizza.

Is Italian pizza thick or thin?

Pizza al Forno (Italian Pizza) Pizza in the United States The CrustA very thin crust that resembles a cracker on the outside.
From thin to to thick, there is a range of options.
The Sauceconsists of olive oil, fresh tomatoes blended with garlic and oregano, and salt and pepper to taste.
Tangy and frequently prepared in a slow cooker over a period of several hours.
Choosing Your ToppingsOnly one topping at a time or none at all Various types of toppings are available.

How thick is Italian pizza?

It is around 3 millimeters thick.

What is thin Italian pizza called?

What is pizza crust called in Italian?

Cornicione

What is the dough for pizza called?

According to style, the bottom of the pizza, also known as the crust, can be as thin as a classic hand-tossed Neapolitan pizza or as thick as an oversized Chicago-style pizza. Traditional preparations include serving it plain, although it can also be seasoned with garlic and herbs or packed with cheese.

What do Italians call a pizza?

In Italian, pizza does not equate to pie. A crostata, which is really a type of tart, is the closest thing in Italian to a pie in terms of consistency. Then there’s the torta, which is more of a cake in appearance. Even though both of these items are spherical dishes that are sliced into slices, neither would ever be referred to as a pizza.

What is the difference between Italian bread dough and pizza dough?

The only difference between pizza dough and bread dough is that pizza dough is created with a higher protein flour.
Other than that, they both employ the same ingredients: yeast, flour, salt, and water, with the exception of the protein flour used in pizza dough.
Allow the dough to rise before freezing it, then divide it into the necessary pizza slices and place them in sealed freezer bags before freezing them completely.

Calabrese pizza

This pizza from PizzaExpress delivers a punch of southern Italian flavor thanks to the addition of fiery Calabrese sausage, fresh chillies, roquito peppers, and spicy, soft nduja meatballs. Nutrition: per portion of food 528 kcals in a serving 26.4 g of fat (12.5g saturated) 26 g of protein Carbohydrates 49.6 grams (g) (4.9g sugars) 3.1 g of sodium chloride

Ingredients

30g nduja sausage (available from reputable Italian delis – optional). 12 amount pizza dough (see recipe)
80 grams tomato sauce (see recipe)
45 grams mozzarella, diced.
Roquito peppers (we favor Merchant Gourmet, which can be found at Tesco and Waitrose) 30g chopped
4 huge fresh green chillies, finely sliced
14 yellow and 14 red peppers, cut
20g Grana Padano, grated
30g Calabrese sausage (available at reputable Italian delis) or spicy salami, sliced
4 large fresh green chillies, finely sliced
20g watercress, stalks removed
1 tablespoon fresh pesto
50g fior di latte mozzarella (available from fine Italian delis) or buffalo mozzarella
1 teaspoon dried oregano
1 teaspoon salt

Method

Preheat a baking sheet or pizza stone in the oven to 220°C/fan 200°C/gas 7 or as high as your oven is capable of going before starting. Make a rectangle or a rustic circle out of the dough by stretching and rolling it (see p108 for how to do this). Then, immediately after removing it from the oven, lay the rolled dough on top of it and rapidly spread the tomato sauce over it, leaving a 1cm space around the border. Add the mozzarella and, if using, the nduja sausage, breaking it up into small pieces and sprinkling it evenly over the pizza base to finish. On top of the roquito pepper, green chilli, yellow and red pepper, and a pinch of salt, mix well.
To finish, sprinkle over half of the Grana Padano, top with slices of Calabrese sausage or spicy salami, and season with a pinch of salt and freshly ground black pepper. Placing the dish in the oven for 10-12 minutes, or until crisp and golden
Meanwhile, while the pizza is baking, combine the watercress and pesto in a large mixing basin and gently toss together
As soon as you take the pizza out of the oven, cut the mozzarella into 10 pieces and spread them over the top. Distribute the watercress and pesto mixture over the top and sprinkle with the remaining Grana Padano
serve immediately.

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Pizza Calabrese

Pizza in the United States may be divided into two neat categories, which are as follows:

A thin style ″NY Pizzeria″ pizza made of tomato sauce and a variation of mozzarella (either made from water buffalo milk or from cow milk) and
a ″Pizza Calabrese″ pizza with a minimal amount of cheese (that is, usually grated cheese after baking), a slightly thicker crust, possibly a bit of pomodori pelato, and a variety of toppings (such as mushrooms, onions, and olives)

I adore both sorts of pizza styles, but when it comes to making pizza at home, I prefer the Calabrese style the most. Here’s the recipe for our family’s pizza dough from a previous article, which also contains photos of my aunt’s bakery / forno in Pellegrina, Calabria: Pizza Dough Recipe Ingredients: The following ingredients: 1 cup warm water
1 tablespoon active dry yeast
3 cups of all-purpose (or unbleached) flour (for a more authentic Italian experience, use Molino Caputo Tipo 00 Pizza Flour, imported from Naples, Italy)
1-tablespoon extra-virgin olive oil
1-tablespoon salt
1-tablespoon sugar

Step 1: Combine the ″wet components,″ which include the water and olive oil, with the dried yeast (you’re aiming to dissolve the yeast in this step).
Following that, carefully combine the remaining dry ingredients before incorporating them into the liquid components.
Place the ingredients in a Kitchen Aid mixer and blend for 2-3 minutes on high speed.
Remove the dough from the oven and knead it with your hands for 4-5 minutes; you want a dough that is fluffy but not too thick.
Remember to sprinkle enough of flour on your work surface so that the dough does not adhere to your hands while you are kneading it.

Using a kitchen towel, wrap the dough into a ball and sprinkle the exterior with a little olive oil before placing it in a big mixing bowl covered with plastic wrap.
The dough should rest for 30 to 45 minutes, or until it has doubled in size (I prefer to set the bowl in my oven, but without any heat, of course).
After that, pour one tablespoon of olive oil into a 10 by 15-inch cookie sheet and spread it evenly around the bottom of the pan.

Take the dough and divide it in half, then stretch the dough out on your cookie sheet to make a rectangle.More olive oil should be added to the dough, which should be smoothed out with your hands.Your toppings are now ready to be placed on top of your pizza!

My favorite style of pizza is made with pomodori pelato, grated Parmigiano-Reggiano, and fresh basil, and it is one of my favorites.Begin by sprinkling the pomodori pelato on top of the pizza.Afterwards, prepare your oven to 400 degrees Fahrenheit and bake your pizza for 20 to 25 minutes, depending on how thin or thick your crust is.When you’re ready to remove the pizza from the oven, raise one side of the dough and check to see that it’s a lovely brown color.

After removing the pizza from the oven, grate the Parmigiano-Reggiano and combine it with the shredded basil and a generous quantity of extra virgin olive oil to finish.
Among my other favorite toppings are the following: 1.
Red onions, black pepper, and Parmigiano-Reggiano cheese sautéed in olive oil 2.

Mushrooms sautéed in butter with Parmigiano-Reggiano 3.Dried rosemary, seal salt, red pepper flakes, Parmigiano-Reggiano, and extra virgin olive oil are combined with extra virgin olive oil.Vincent Scordo is the author of this piece.Italophile in command (and/or ardent admirer of all things Italian).

Calabrese – Menu – Aurelio’s Pizza

I’m going to be completely honest with you.
I’ve tried Aurelio’s pizza twice in the past couple of years, and it was near the bottom of my pizza chain at the time.
It didn’t sit well with me at all.
Simply put, it fell short in more ways than one for me.
Only reason I returned was because my boyfriend wanted to taste it, and despite the fact that his pizza standards are lower than mine (he’s getting better, to be fair), my pizza gut told me to go for it – plus, I’m just a very super awesome chick;) We stepped in and placed our order to be picked up later.

Vito, the man behind the desk (yep, Vito is Italian) was as calm as a cucumber from the Mediterranean.
Many Italians are mellow and kind, as is the case with me.
We had a small thin pepperoni and mushroom pizza delivered to our door.

I happened to see the Calabrese pizza on the menu after looking through it a bit further.When I told Vito that I was part Calabrese, he insisted that I taste it.″I have to try it″ and ″Calabrese″ are two words that make me want to give in.

There are additional terms, but I’m not going to delve into them right now.I settled on the number six ″They provide the spinach original, but in greater portions and with additional components.Then I inquired about their baked clams (of which I am a lover), and Vito advised that I try them as well.Vito piqued my interest, and I was right.

He didn’t guide us in the wrong direction.
This time around, the pizza was far better.
There was something odd about the dough this time.

Despite the crisp edges and soft bite and texture, this is neither a doughy or thick crust.The toppings were plentiful and fresh, there was a nice quantity of cheese, and the sauce was excellent, albeit a touch sugary.We both agreed that it was excellent.I was astonished by how much I loved it, to be quite honest.However, while he went into the situation with no previous preconceptions, my expectations were low.

To characterize the ″Calabrese″ is a little challenging, to say the least.It is not a panzerotti in any way.It’s not a Calzone, at all.It is not a filled pizza, as the name implies.

It’s not even a pizza puff, to be honest!
It’s a delectable soft dough that’s been stuffed with fresh spinach, gooey melted cheese, and marinara sauce inside it.
Each flavorful, silky mouthful is simply sunk into the back of your teeth.

The dough was light and airy, not thick or solid.6 a b c d e ″is ideal for one person or for two people sharing.However, I believe that you should keep this for yourself.The baked clams had a generous number of fresh chopped clams and were cooked to perfection, however the breading was a touch too thick for my taste.He was of the same opinion.When it comes to baked clams, I’m a little more lenient.

As long as I can detect more clam flavor than breading, I’ll be a content clam.After all, I haven’t written a review for Aurelio’s previously and, if I had, I would have awarded it two stars because of a previous pizza encounter I had years ago.They were fortunate in that it was so wonderful that it deserved four stars.Despite the fact that we didn’t eat there, Vito treated us as if we were Paisano.Vito is deserving of five stars on his own.

Keep doing what you’re doing, Aurielo’s, whatever it is.You’ve regained my trust in you as a provider of quality pizza.

22 Things to Know Before You Go to Calabria

Unbeknownst to most people, this country of spicy peppers, delectable pizza, and world-class beaches is also one of Italy’s least visited locations.
Make a reservation for your flight.
You should come to Calabria because it is the toe of Italy’s boot and one of the country’s least-visited areas, which is one of the reasons you should come.
It contains mountains, three national parks (Aspromonte, Pollino, and Sila), 500 miles of coastline, turquoise seas, and rolling, green hills dotted with olive, orange, and lemon trees.
It is also a popular tourist destination.

When Calabria was a colony of Greece, it was known as Magna Graecia, and its history dates back to the 8th to 5th centuries before the present day.
Diverse civilizations, including as the Spaniards, Arabs, and Normans, have all had an impact on the region’s culture as well as its language and architecture over the years.
Get in touch with your famiglia.

The Mezzogiorno (southern Italy), which includes Calabria, is home to millions of Italian-Americans who trace their lineage back to the region.I’m one of those people.What began as a genealogical research trip in 2002 resulted in my relocation to Badolato, a hilltop town on the east coast of Sicily, the home of my ancestors.

I’ve been a resident for the past 15 years.If you do some research before you arrive (or hire someone to do it for you), you might even be able to find someone in the old village who at the very least claims to be a parente (relation); I can’t tell you how many stories of Calabrian family reunions I’ve heard over the years from people who have visited the region.Don’t be concerned if you don’t come from a Calabrian family.Do not be hesitant to strike up a discussion with a Calabrian, and always accept the offer of a drink of handmade wine from the cantina (wine cellar).

Choose a starting point.
If you prefer a more laid-back lifestyle, there are several peaceful communities to choose from.
Several years ago, several people took advantage of government support to create bed and breakfast establishments, and agriturismi (working farms with guest rooms) are also popular.

Looking for a more vibrant experience?Consider visiting the cities of Reggio Calabria, Cosenza, and Catanzaro, which is centrally placed and so an excellent starting point for exploring the surrounding area.If you’re looking for a place to stay in a smaller but still travel-friendly town, Soverato on the east coast or Tropea on the west coast are both excellent possibilities.Pizzo Calabro is an excellent choice if you want to be close to Tropea without being in the middle of the action.On the Ionian Coast, near my hometown of Badolato, there is a well-developed network of places to stay.

Many of the most interesting sites in the region can be found in Rossano Calabro, which is located on the Tyrrhenian coast.These include the Amarelli Licorice Museum and the Purple Codex Rossanensis (also known as the Rossano Gospels), a 6th-century Byzantine illustrated manuscript printed in Greek letters on purple parchment.August is a good time to avoid going out.Italians and other Europeans descend upon the island in droves in August to take advantage of their generous vacation time, resulting in suffocating crowds at the beach and maddening traffic.

Frequently, ATMs are unable to process transactions.
July is slightly less popular than June, but it is still quite hot, and air conditioning is not guaranteed in many places.
The months of April to June and September to November are the best.

Although the weather and people are more tolerable during these times, many restaurants and attractions are closed throughout the rest of the year.Take a sip of the peperoncino.Calabria’s unofficial emblem is the red chili pepper, which has a horn-like structure.Not only can it give any food a fiery bite, but it also helps to keep malocchio at bay (the evil eye).If you have a spice sensitivity, pay close attention to the ingredients on a menu since peperoncino is everywhere, typically in conjunction with tomatoes.Every September, the town of Diamante hosts a peperoncino festival, and one of the greatest souvenirs from the area is a packet of spices, which includes dried peperoncino and is branded spaghettata, which is meant to be tossed with pasta.

It’s inexpensive, delectable, and simple to travel.It’s time to hit the marketplace.Most towns hold weekly markets, with the variety of items on offer being determined by the population of the community.Markets in larger cities near the sea, such as those in Catanzaro (Thursday) and Soverato (Friday), are generally a mix of the usual assortment of random junk you’d find anywhere in Italy, interesting Calabria souvenirs, and a plethora of outstanding locally grown and produced food, including fruits, vegetables, meats, honey, salted olives, and baked goods.I don’t encourage bargaining at the food market, but don’t be scared to walk away if the price of a purse or a pair of shoes seems excessive; the dealer will most likely contact you later.

On market days, get up and depart as early as possible because they close their doors at noon.Learn a little Italian.English is not widely spoken in the country, however this is growing slowly.You can generally locate someone who knows at least enough English to acquire the information you need, but the locals will appreciate any effort you make and will love the challenge of having to use your English to communicate with them as well.When it comes to smartphones, there’s no reason not to have an Italian translation software like WordReference or iTranslate on hand; if you’re more traditional, a pocket dictionary and a notebook will suffice.Pizza should be saved for dinner.

Calabria is home to some of the world’s best pizza.The only problem is that most pizzerias will not turn on their wood-fired ovens during lunch hours.Even in restaurants and pizzerias, it is possible that the pizza menu will not be offered during lunch.

Many restaurants do not open for lunch at all, especially in non-touristy places and especially outside of July and August, and many do not operate at all during the summer months.It is advised to avoid restaurants that provide fried foods at those times, such as rosticcerias and tavola calde, which serve fried goods like as arancini (rice balls), roast chicken, cutlets, and panini.There are some of these establishments that provide pizza al taglio (by the slice), which is a square pizza that is served wrapped in wax paper.It’s nice enough and can suffice in a hurry, but if you’re looking for authentic pizza, save yourself the trouble and wait for the wood-fired version served in the evening.

Rent a vehicle.The most convenient method to travel throughout Calabria is on your own schedule and with your own means of transportation.Even though there is public transportation, it is not particularly reliable (most of the time), especially in larger towns.

Because trains only run along the coast, getting inland requires making several bus connections, which can be time-consuming and inconvenient due to the unpredictable schedules.
If you are unable to use a stick shift, you should request an automatic transmission in advance, as most rental cars have a manual transmission.
It is possible to hire a private driver for at least part of your trips if you do not wish to drive yourself.
To drive in Europe, Americans will require an International Driving Permit (IDP), which you may obtain from AAA or the American Automobile Touring Alliance prior to your trip (AATA).
Come for the beaches, stay for the night…
Calabria is most renowned for its expansive beaches along the Tyrrhenian Sea on the west coast and the Ionian Sea on the east coast, as well as for its stunning cliffs, coves, and strange rock formations that dot the landscape.

The majority of beaches provide the option of renting umbrellas and chairs or bringing your own.
Fees (which range from 5 to 20 euros) are charged for access to the long lengths of sand lined with rows of colourful umbrellas, which typically include facilities like as showers.
Because the only thing that divides the fee-paying beaches from the free ones is a thin thread, the only difference between them is that you’ll have to carry your own belongings to the free beach.
It’s no secret that I adore Tropea’s Cannone Beach, which lies in the shadow of the Benedictine monastery of Santa Maria dell’Isola, since it’s a relatively calm enclave in what is normally a bustling community.

… However, it is not only for the beaches.Its deep woods and canyons, as well as streams and waterfalls, make up the region’s heart, which is surrounded by water.The grounds of the Certosa, a Carthusian monastery built by Saint Bruno of Cologne in the 11th century, are well worth the lengthy, winding, pine-scented journey from Serra San Bruno, located deep inside the Serre Regional Park.The monastery is restricted to visitors, but the museum has replicas of the monks’ rooms as well as chanting that plays through the speakers to create an evocative atmosphere.Located within the complex, La Cascina del Monastero is a fantastic restaurant (try the fresh ricotta and anything with porcini mushrooms!) Alternatively, you may pack a picnic.

Skiing is available in the Sila and Aspromonte Mountains throughout the winter months.
Get yourself into the Middle Ages.
Villages dating back to the Middle Ages are strewn over the region, but each is distinct and deserves a half-day excursion.

Spend some time wandering the cobblestone streets that aren’t quite broad enough for automobiles (but that doesn’t stop people from driving down them anyhow).
It’s possible that Gerace, on the Ionian Coast, is the best-preserved medieval hamlet in the world.
It is home to the largest cathedral in Calabria, as well as just about everything you might desire in a medieval town: centuries of architectural wonders and a strollable main street lined with cafés and shops offering local products, to name a few things.

Keep an eye out for the vista from the Porta del Sole (Sun Gate), which is located at the further end of town and features a majestic archway that overlooks the Ionian Sea.
Altomonte, Bova, Chianalea, Morano Calabro, and Stilo are among the most beautiful villages in Italy, and they are all located in the Piedmont region.
There are ghost towns in Calabria as well, including those at Amendolea, Brancaleone, Pentedattilo, Roghudi, and a few more locations.
Take a look at how the sausage is created.
You must try the salumi produced in Calabria, and even if you don’t get to watch how it’s prepared (which is still done by many families in the traditional manner), you must eat it.

Soppressata is a cured, flattened sausage from Calabria that is protected by law as having originated there.
It is prepared with pork and peperoncino, with or without additional spices such as fennel.
Calabrian suino nero (black pig) sausage is very tasty, as is the variety produced from it.
A spicy sausage that may be spread is ‘nduja (pronounced ″nuh-doo-yah″).
It’s delicious on toast, as well as with eggs, spaghetti, and pizza.

Spilinga’s version is the original, and it is likewise covered by the Creative Commons Attribution-ShareAlike License.Experiment with foods that you might ordinarily avoid.Anchovies (alici), tuna (tonno), swordfish (pesce spada), and sweet red onions (cipolle rosse) are some of the most delicious seafood options available in this region.Tropea’s red onions are protected as a DOP (designated origin product) and are highly regarded across Italy.

The red onion gelato and marmalade are not to be missed.Swordfish is particularly abundant in the area near Reggio Calabria, particularly in the towns of Bagnara and Scilla, which are a little farther north up the coast.Tuna and anchovies are excellent throughout Calabria (even tinned), but the closer you are to the sea, the better.Also noteworthy are the cherry peppers, which are filled with capers and either tuna or anchovies and then marinated in olive oil.

And here’s my greatest recommendation: order a pizza with Calabrian tuna and Tropea red onion on top of it.Accept the digestivo with open arms.The after-dinner drink to assist digestion is popular across Italy, but the Vecchio Amaro del Capo is a Calabrian specialty that is not found anywhere else.Aniseed, liquorice, peppermint, and other herbs from Capo Vaticano, on Italy’s Tyrrhenian coast, are used to flavor this amber-colored liqueur, which is produced in small batches.

It’s best served chilly, if not completely frozen.Limoncel