OLIVES, PEPPERS AND SOPPRESSATA. THE CALABRIAN ANTIPASTO

Baked black olives, peperoni arrostiti (roasted peppers), soppressata (dried, seasoned sausage) and fresh figs…here it is the antipasto!

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Antipasti are designed to create a climate of anticipation for the rest of the meal, literaly it means “before the meal”.

Calabrian cooking is rustic and spicy deeply flavorful but devoid of ornament. On one hand the cuisine is influenced by the numerous invasions (Greeks, Byzantines, Normans) and on the other hand by the two souls of the territory, land and sea. The result is a rich culinary heritage of savory dishes more intense and the peasant from the culture of the inland and sumptuous seafood dishes from the culinary culture of the coast.

Depending on the season, Calabrian antipasti include a seemingly endless variety of seasonal vegetables. Peppers, olives, eggplant, zucchini blossoms, delicious ricotta cheese, a complete repertoire of polpette and the inevitable soppressata.

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