Food lovers will be able to taste traditional and refined foods, prepared with the delicacies that the sea and the mountains offer and with the typical hospitality of this land. The protagonists of Gizzeria's tables are chillies, cold cuts and sausages, wines, different types of honey, cheeses, always fresh fish and Calabrian truffles. A dive into tradition and good cooking.

Typical dishes

Gizzero cuisine is simple and genuine. Among the typical dishes there are the pumudura ccà sarda made with dried tomatoes filled with pieces of sardine with the addition of garlic, bay leaves and plenty of chilli pepper. The typical recipe of the shepherds of Mount Mancuso is "a 'mpanata" made with the hot whey used to make the cheese in which pieces of homemade hard bread are soaked. In winter, highly nutritious foods such as Fhavi and frittuli (broad beans with pork rinds) are mostly eaten. The poor sweets of the past are, today, real delicacies sought after for their typicality among these we remember those with dried figs called crucetti and fhicu janchi.

Fhavi and frittuli

Ingredients: Fresh broad beans, pork rinds, onions, oil, pork lard and salt.

Procedure: Peel the broad beans, wash them carefully and cook them in an earthenware pot if possible. Add the oil, the lard, the onions and the rinds in abundance previously cooked. Leave to mix over low heat and stir occasionally with a wooden spoon. Serve hot.

Food products made in Gizzeria

Caciocavallo silane

Dialectal variants. Cacicavaddu. Historical area of ​​production and consumption. Cosenza and Catanzaro, available throughout the national territory. Link with the territory. Caciocavallo silano is produced on the Sila plateau, from April to July, by transhumant cattle from the Ionian coast of Cosenza and Catanzaro. If made with milk from ... (continues on the site: Sapori di Calabria)

Provola and Scamorza

Dialectal variants. Provulse. Historical area of ​​production and consumption. The whole region (the product is available throughout the south). Link with the territory. On days when the hot winds of Scirocco and Libeccio risk compromising the maturation of the caciocavallo, in order not to risk losses, the small producers of stretched curd.

Sila mozzarella

Historical area of ​​production and consumption. Cosenza and Catanzaro but it is also available throughout the national territory. Link with the territory. It is a product that is made in limited quantities and upon request, in the summer period during the transhumance from the Ionian coast to the Sila plateau. Milk from Podolica breed cattle is mainly used.

Baked cottage cheese

Historical area of ​​production and consumption. Reggio Calabria, Catanzaro, available throughout the region. Link with the territory. Baked ricotta is linked to the processing of caciocavalli and scamorze. Link with the territory. It is a cheese processed by hand and lightly burned in the oven; shape: cylindrical, flattened; Procedure: Peel the broad beans, wash them carefully and cook them in an earthenware pot if possible. Add the oil, the lard, the onions and the rinds in abundance previously cooked. Leave to mix over low heat and stir occasionally with a wooden spoon. Serve hot.