Travel and Culture in Calabria

Soverato: gastronomy

The cooking of Soverato


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GASTRONOMY

The cooking of Soverato reflects the Calabrian gastronomy with its typical dishes, simple but rich of strong and genuine tastes, which come from a country and sea long tradition.

The Calabrian ground gives special olives, citruses, vegetables and wine, which characterize in an unmistakable way the tastes of the typical dishes.

In particular, at Soverato, the cooking proposes fish or meat dishes, vegetables prepared in various ways, typical cheeses, salami and cold pork meat.

You should taste the ‘scilatelle’ (hand-made pasta similar to big spaghetti) with tomato and basil, the ‘bujhularo’ (sliced lard) with sweet red pepper, the delicious courgette fritters and the courgette flowers.

 

Among the fish main courses we can’t leave out the ‘stoccafisso con le patate’ (stockfish with potatoes) and the ‘alga ciciaredda’, a kind of blue fish, that is served fried.

 

You should remember to taste the typical wine of the Calabrian vineyards, a sort of Cirò, (in the white, red and rosé variety), suitable for different kinds of dishes, cheeses, salami and cold pork meat.





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