25 Calabrian Kitchen Tricks Your Nonna Never Wrote Down

On the coast of Cosenza, landowners once paid day laborers in dried peppers. A historian from the University of Calabria wrote that in those villages, the poor man's lard was a store of peppers. That string by the door was flavor, fat, and pay. This is a countdown through twenty-five kitchen tricks Calabrian grandmothers carried in their hands. Fileja rolled on a knitting needle. Tropea onions braided and hung for months. Sardella, the caviar of the poor. Smoked ricotta, figs dried on reed racks, vino cotto boiled down from four liters to one, ice cream made from the first snow, and bread in Cerchiara that stays good for fifteen days. Then the pig, the soppressata made in the dead of winter, butirro with butter sealed inside, struncatura, the pasta that was once against the law, 'nduja, and the peppers at number one. If your nonna came from Calabria, subscribe for more: https://www.youtube.com/@MulberryStreetMemo?sub_confirmation=1