glossary of calabrian and southern italian foods
(return to food)
This list of foods is arranged more or less in menu categories to serve your
memory to help you to better understand the ingredients you might find in our
collection of Southern Italian recipes.
The terms that are unique to Calabria are starred * *
*.Without a star means generic to all of Souther Italy.
This list is excerpted from,
Frommer's Food Lovers Companion to Italyand is by no means complete.
ANTIPASTI
Alici: Fresh anchovies; much loved
throughout the South.
Alici a Scapece: Fresh anchovies, boned,
dipped in flour, and fried, then marinated in a micture of vinegar, herbs and
spices.
Caprese: Salad of freshly sliced tomatoes
interleaved with slices of mozzarella (preferably bufala), torn basil leaves,
and dressed in extra-virgin olive oil.
Friselle (Frisedde) or Frise: Hard
twice-cooked bread roll (often, like a split doughnut), first soaked in water,
then dressed with tomatoes, oregano and extra-virgin olive oil - a delicious
snack with a glass of wine.
Melanzane: Eggplant is one of the favorite
and characteristic foods of Southern Italy, eaten regularly and in enormous
quantity, as an antipasti (marinated, fried, or baked), on pasta, and as a
main course.
Novellame* * * Rosamarina or Mustica: Known
as "il caviale del Sud" - the caviar of the South - this distinctive and
pungent specialty consists of the small fry of anchovy salted and conserved in
a fiery peperoncino sauce, to be spread on bread to eat as an antipasto.
Panzerotti: Little semi-circles of
deep-fried dough filled with a variety of mixtures, including meat, cheese and
tomato, anchovies and parsley.
Polipi sott'aceto: Boiled octopus cut in
pieces and marinated in vinegar and garlic; a popular antipasto nibble.
I PRIMI PIATTI (first dishes)
Lagane and ceci* * * : Hand-cut,
rather wide, ribbon noodles served with chickpeas cooked in broth.
Maccheroni : This word may be used to
signify any one of a number of different types of pasta.
Spaghetti aglio olio or ajo e ojo :
Simplest of pasta dishes - spaghetti dressed with sizzling olive oil and
plenty of chopped garlic and chilis.
Spaghetti alle vongole: Spaghetti served
with clams on the shell sautted in olive oil with garlic, with wine added. The
best and tastiest clams are designated vongole veraci.
I SECONDI PIATTI (second dishes)
Agnello al forno: Lamb, or more
usually mutton, baked with wine and herbs.
Capretto alla silana * * *: Hearty stew
made from cubes of kid, cooked slowly with onions, potatoes, tomatoes and
wine.
Pollo or coniglio alla cacciatore: Chicken
or rabbit stewed with tomatoes, olives, garlic and herbs.
Costolette d'agnello alla calabrese: Fried
lamb or mutton chops simmered in a tomato sauce flavored with onions, peppers
and olives.
Parmigiana di melanzane: Slices of eggplant
first fried, then layered with tomato sauce, hard-boiled eggs, slices of
mozzarella, and topped with grated parmesan cheese, then baked in the oven.
Pesce spada alla griglia * * *: Thick
swordfish steaks grilled over charcoal and seasoned with olive oil and garlic.
Pesce spada alla bagnarese * * *: Gently
steamed with olive oil, lemon juice, capers and oregano.
Scamorza alla griglia: Thickly sliced
scamorze cheese grilled briefly and served as an alternative to meat.
I CONTORNI (side dishes)
Ciambotta or Cianfotta: Typical
Southern vegetable stew combining eggplants, zucchini, tomatoes, bell peppers,
onions, celery, potatoes, olives and garlic, simmered in olive oil.
Cicoria: A wild chicory, a characteristic
bitter salad vegetable.
Fiori di zucchine: Zucchini flowers usually
dipped in batter and fried.
I FORMAGGI (cheeses)
Bocconcini: Tiny balls of
"mouthfuls" of mozzarella.
Caciocavallo: Large, pear-shaped cheese
tied together in pairs and slung over a piece of wood known as the "cavallo"
or horse (saw-horse). Like scamorze and provolone, cacciocavallo is sometimes
smoked.
Pecorino: Ewe's milk cheese for both eating
and grating. Calabrese pecorino is often coated with hot red pepper.
Provolone: Perhaps the most characteristic
cheese of the South; made in a process similar to scamorza, but formed into
any number of different shapes, including long, fat sausages, little pigs,
melons, and pears. Provolone dolce, the mildest version, is aged for up to a
year, provolone affumicato is lightly smoked for about a week, then aged for a
further three months.
Ricotta: This fresh, mild soft cheese is
made from the left-over whey from the milk of cows, sheep, goats and
buffaloes; generally eaten with sugar or salt, and used widely in cooking.
Ricotta salata: Ricotta cheese, usually
made from ewe's milk, conserved in salt, then left to age until hard.
Pleasantly salty yet creamy in flavor. A favorite for grating over pasta.
Scamorza: Important regional pasta filata
cheese. It is made by first slicing curd's from cows milk into strips with a
mezzaluna (two-handled crescent- shaped knife), leaving them to ferment and
develop flavor for at least a few days, then cooking the curds in boiling
water, forming large balls that are tied up a one end (or placed in nets),
then soaked in brine. Scamorza is sometimes smoked.
Treccia: Braided string of mozzarella or
scamorza cheese weighing up to a kilo or more.
I DOLCI (sweets)
Biscotti di mandorle: Hard,
twice-cooked biscuits made with almonds similar to (Tuscan cantuccini).
Cumpittu * * *: Soft nougat made with
honey, almonds, and sesame seeds.
Fichi ripieni alla sibarita: Dried figs
stuffed with almonds or walnuts, covered in concentrated grape must, and
cooked in the oven. Very sticky and delicious - wooden bozes of this treat
make a good gift to take home.
portions exceprted from Frommer's Food Lovers Companion to Italy