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New Calabria Menu At Cicchetti

Rustic, clean, spicy food characterises September's giro d’Italia menu

Published on September 9th 2013.

New Calabria Menu At Cicchetti

CICCHETTI'S monthly-changing 'Journey Through Italy' menu has become a highlight of our eating calendar. So far, we've had langoustines and saffron from Abruzzo, octopus carpaccio from Sicily, and last month, Cuoppo Misto street food from Naples.

These dishes combine simplicity with great taste, allowing the quality of seasonal ingredients to shine through

In September, it's the turn of the southern peninsula region of Calabria, an area little explored by tourists from the UK.

Calabria is home to a spicy, clean cuisine with a trademark taste of pepperoncino, a fiery chilli pepper used in the hot spread, Nduja. Regulars at Cicchetti will recognise it from their pizzas and breads.

Cipolla rossa (a sweet red onion) from Tropea is another key ingredient, found in rustic pies, meat dishes, and in sweet preserves. Dried figs are a staple in desserts, as is bergamotto, a citrus fruit that grows along the south coast.

Have a look at the menu below to see how Cicchetti's chefs have brought out all these elements of Calabrian cuisine in September's giro d’Italia menu.

Showcasing the variations in local Italian cuisine, the giro d'Italia menu features dishes that combine simplicity with great taste, allowing the quality of seasonal ingredients to shine through. The menu changes every month to highlight a different region of Italy.

The Calabria menu is available for one month only until 30 September. If you love Italian food and want to try eye-opening dishes you may not have encountered before, make sure you don't miss it.

For dinner reservations call San Carlo Cichetti on 0161 839 2233.


Cicchetti’s Calabria Menu

Zuppa di fave (main picture above)

Tubettini pasta served with broad beans and a hint of chillies

Maccaroni al ferretto con ragu' di capra

Typical dish from Aspromonte Mountain consisting of a slow cooked goat meat in a rich tomato sauce, served with handmade pasta

Bucatini con Baccala' e Cipolle di Tropea
Thick hollow spaghetti tossed with flaked salted cod and creamy Tropea onion

Medaglioni di Pollo con peperoni e nduja

Medallion of chicken cooked in a yellow pepper and nduja sauce

Stoccafisso alla Cosentina

Salted cod baked in a milk onion and topped with parmesan cheese


Zeppole di Fagnano Castello

Traditional fried sweet potato donuts served with Calabria figs honey

Recommended Calabrian wines:

Ciro Rosso

A full bodied red, great with pork and chilli

Ciro Branco

A light, refreshing white from Crotone, will complement any pasta dishes

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