The kitchen of Roccaforte of Greek
The culinaria art peasant, from the ancient roots, is characterized
from a variety of pietanze whose constants are rinvenibili
in the calabrian territory and whose varying, it works them
to the historical evolution and economic associate, is connotative
of the variegate local traditions.
Typical plate, is the maccaruni made in house, skillfully
works you from the massaie, rolls up to you or with "ferretto"
or thin shrubs, sayings cannizzi, and flavored with the
gravy enriched from the sapore of the goat meat that, usually,
comes tasted like second piatto.Fino to some year makes,
after to have slaughtered the kidskin, imbottiva its inside,
becoming rich it with aromas, and then richiudeva all in
the same skin. After to have made it to bubble, one filled
with earth and over a fire was ignited that came fed for
Other condimento is a ragù of meat suina, often mixed
and that bovine.
Also diffused it is the verdure and employment legumi, which
fagioli, broccoli and fave, for the preparation of zuppe
Width is the range of the second plates, some used also
like contour, which the $parmesan of eggplants, the frittelle
of flowers of zucca, the peperonata one, the trifolati fungi
(the all, with olive oil), others made up of pig meat, insaccata
hour, the sausage, bubbled hour to along in a pentolone,
the frittole, is of kidskin cooked to the furnace with piccanti
potatoes and sapori.
Valuable they are the cheeses, annealed and pecorino, and
the salumi, often fills with smoke to you, capicollo, lardo
In spite of the plentiful presence of trouts in the rivers
that cross the territory, the fish is little present in
the local kitchen. Between the typical caseari products
of the zone c’è the canestrato one, an ovine,
goat cheese of latte, vaccine or also mixed. In canestrato
comes seasoned in fascere of interlaced joint. The taste
is delicate, but reached the just maturation it becomes
piu determined and piccane. Particular the cakies, like
ghute of the paschal period and the zippuli (or crispelle)
of Saint Giuseppe and of Been born them.
SPEZZATINO OF GOAT
Meat of goat, potatoes, gravy of tomato, d’oliva oil,
piccante capsicum, knows them q.b.
To wash the meat and to make it pieces. In one frying pan
to soffriggere in piccanti d’oliva oil the capsicum.
To pour therefore the tomato gravy and to leave on the fire.
To meta’ baking to agiungere the meat, potatoes to
large slices and to jump. To continue the baking and then
to serve the very warm plate.