|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
 |
 
|
|
|
 |
||||
|
|
|
|
 |
|
|
was raised in Milan by his Calabrian grandmother. Each summer they traveled
south to Calabria to visit relatives in Lamezia Terme, near Catanzaro.
Both of Fiorenzo’s |
 
|
Fiorenzo
was fourteen when he first worked in a professional kitchen, specializing
in “gastronomia”. Gastronomia is a style of food presentation
where the food, mostly cold, is highly decorated under gelatin. It often
takes days to prepare and decorate a dish. It was this elaborate nature
of presentation that first attracted Fiorenzo. He worked part-time in
gastronomia for four years. Fiorenzo continued his studies in architecture
but never really left the kitchen. In 1996 a friend called with a job
opportunity in a Palm Springs restaurant. Fiorenzo made the trip, thinking
he might stay for a year or so. That trip has “What makes the food of Calabria stand out is that it is the spiciest food in Italy”, Fiorenzo explains. The swordfish loin (Involtino di Spada) and the side of spicy potatoes, are typical of Calabrian dishes. Many of Calabria’s traditional meals feature goat meat in the recipe. It is customary to serve goat at Calabria weddings. Cavatelli con Ragu di Capra, found on this menu, was inspired by this tradition. And while the food of this region is very lively, it is still quite simple. “My parents and grandparents are from Calabria, so growing up I was surrounded by the traditions of the Calabrian kitchen. The lasagna on this menu is a dish my grandmother made on special occasions, or on Sunday when she had extra time for the preparation. When I make these dishes I am able to stay connected to the heart of my family’s traditional cooking heritage.” You will find lots of involtini (“bundled” food) in Calabria. The region is poor and this is an inexpensive way to dress up simple food. Involtino di Spada (swordfish steaks rolled with caciocavallo cheese and seasoned breadcrumbs and saute’ed in olive oil) is a wonderful example of “bundled” food. End your meal with Zeppole con Gelato (sweet ravioli stuffed with ricotta, walnuts, lemon peel, caramel & chocolate sauces and cre’me anglaise on crumbled spunge cake with fig & walnut ice cream). The sweetness of this cake is the perfect complement to the spicy food of Calabria. Buon Appetito!” |
|
|
|
 |
||||
  |
||||
 |
The terrain is spectacular - mountainous with striking coastal vistas. There is not much arable land, but olives, tomatoes, peppers and citrus thrive. Little meat is produced; lamb and goat are the most common. Because livestock is so scarce, there are few cheeses, but one stands out and is used profusely, caciocavallo (KAH’-cho ka-VAHL’-loh). The name refers to the shape of this mild cheese, as balls of the newly-made cheese are tied to either ends of a string to age, as if they could be slung over a horse (cacio=cheese, cavallo=horse). The surrounding seas contribute greatly to an otherwise restricted diet. Swordfish are caught in large numbers in the Strait of Messina between March and July as they migrate. Calabrians do not go for rich desserts, and wine production is small. They do, however, love spicy food, using the simplest of ingredients. |
|
||
|
||||
Join our mailing
list!
