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

Teaser Trailer

Casarecce with Onion and Pancetta Sauce



Casarecce with Onion and Pancetta Sauce Recipe


Artisan San Remo Casarecce No553
Freshly cracked black pepper
100g butter
1 cup chicken stock
1 small red onion, chopped
1 red chili
250g diced pancetta
1 tbsp olive oil
150g Pecorino
½ bunch flat leaf parsley, chopped



  1. Put pasta on to cook in a pot of boiling, salted water.
  2. Heat olive oil in a frying pan. Add pancetta, chili and onion to the pan and sauté for 5 minutes.
  3. Add chicken stock, butter, pepper and half the pecorino to the sauce and simmer.
  4. Once pasta is cooked, spoon pasta from pot into the sauce. Serve with chopped parsley, remaining pecorino and pepper.

Recipe Details

Difficulty: 2
Preparation Time:  5 mins
Cooking Time:  15 mins
Serves: 4
Meal Occasion: Main course, Entrée
Region: Australia