Calabria is sheep country, and sheep’s milk cheeses are generally more common. You’ll also find more pork than lamb on the Calabrian table, especially in spicy cured meats like sopressata, n’duja, guanciale with red pepper, and capocollo. It’s the region’s famous Calabrian chilies that give these and many other Calabrian dishes their heat.
The iconic Jasper’s restaurant in Kansas City and Chef Jasper Mirabile, Jr. menus a Bucatini ala Calabrese that truly celebrates Calabrian chilies and n’duja, and garnishes with a sheeps’ milk cheese. You see a Calabrian-style celebration of seafood at Ristorante Agostino in Chicago, as in their Mezzanelli Seppie e Piselle—a southern pasta shape with cuttlefish and peas.
Featured dish: Casarecce with capocollo, red onion, and Calabrese chilies.
This dish from our Chef Lorenzo Boni celebrates the charcuterie and famous chilies of Calabria, and combines them with an iconic pasta shape from their southern neighbor, Sicily. It’s simple and bright, with a touch of bread crumbs for texture contrast.
Here are a few of our other favorite Calabrian dishes: