Calabria · — · Regione · Intera Techniques

Calabrian stuffed pork roll — thin pork escalopes (braciole) wrapped around a filling of 'nduja, Pecorino Crotonese, and fresh parsley, skewered with rosemary sprigs, and grilled over charcoal or braised in tomato. The 'nduja inside the roll melts during cooking, basting the pork from the inside with its chilli-pork fat combination and creating an intensely flavoured inner surface. The outer surface chars and caramelises against the heat.

Hand-rolled pasta extruded over a metal rod (ferretto) to create a long hollow tube with a rough, porous surface — the traditional pasta format of Calabria. Sauced with 'nduja dissolved into a soffritto of olive oil and tomato until the fat blooms into a vivid orange-red sauce, then finished with shaved Provolone del Monaco. The pasta's hollow interior captures the molten 'nduja, creating pools of intense heat and pork fat inside each tube.

Calabria's DOP-protected fresh sausage made from pork shoulder and belly, seasoned with Calabrian hot and sweet chilli paste, black pepper, fennel seeds, and wine — then stuffed into natural casings and air-dried for 30 days minimum. When cooked, the fat renders into the wine and chilli base to create a deep, spicy pan sauce. The interplay of sweet pork fat, vinous acidity, and Calabrian heat defines this as distinct from any other Italian regional sausage.