Calabria is historically one of Italy’s poorest regions, and its citizens had to be incredibly resourceful to preserve and create their food. Calabrians made their pasta entirely by hand, which is an intensely hard process. Adam learns to use a ferretto, a tool used in Reggio Calabria to make homemade pasta, and makes a traditional Calabrian pasta dish. Adam also learns which ingredients were common in Calabrian cooking, including the onion, which are used not only in cooking, but in health remedies.
Episode 3 – Calabria: Videos
Casarecce with Onion and Pancetta Sauce
Casarecce with Onion and Pancetta Sauce Recipe
IngredientsArtisan San Remo Casarecce No553
Freshly cracked black pepper
1 cup chicken stock
1 small red onion, chopped
1 red chili
250g diced pancetta
1 tbsp olive oil
½ bunch flat leaf parsley, chopped
- Put pasta on to cook in a pot of boiling, salted water.
- Heat olive oil in a frying pan. Add pancetta, chili and onion to the pan and sauté for 5 minutes.
- Add chicken stock, butter, pepper and half the pecorino to the sauce and simmer.
- Once pasta is cooked, spoon pasta from pot into the sauce. Serve with chopped parsley, remaining pecorino and pepper.
Preparation Time: 5 mins
Cooking Time: 15 mins
Meal Occasion: Main course, Entrée