Tropea per amore, vacanze, turismo, hotels, itinerari in Calabria e molto altro

Owing to its topographic location, which made its defence fairly easy, its qualification as a state city, therefore depending from the King only, and for its lack of subordination to a feudal Lord, Tropea attracted a considerable number of Noble families who preferred Tropea to any other city in the area. Several families of the ancient Tropean Aristocracy arrived in Tropea from the nearby centres in order to escape from the dependence of a Feud.

The product: salami a satizza is a much loved local cured meat. Made from minced pork mixed with spicy red pepper it is cured following traditional methods. In February or march it is exceptionally good but it maintains its qualities throughout the year. In summer or winter, at midday or during the evening meal, “salami a satizza” cut into small slices or bigger chunks is fantastic with bread or in an omelette, in baked pasta dishes or in a “pitta china” or as part of a hors d’oeuvres.

The dish: zeppole are a traditional local dish. They are made at Christmas the feast of the immaculate conception (dec 8 th) and in the village of Parghelia, on St. Andrew's day. Traditionally they are eaten with pickles, salami, sheep's cheese, tinned tuna and boiled cauliflower which is dressed with salt, olive oil and lemon juice.

Ingredients: for 4 people (10 zeppole each)

For the dough: -    1 kg italian 00 flour, 1 kg durum wheat flour

-     50 g fresh baker 's yeast, 3 tsp salt, warm water

For the filling: -   3 salted anchovies (rinsed and chopped), 100 g 'nduja

-     180 g tuna in olive oil, 50 g sultanas, oil for deep frying

The dish: whitebaith frittiers and breaded anchhovies are very populardishes. They are used as starters or as part of a second. Breaded anchovies.

Ingredients for 4 people

500 g. fresh anchovies

2 eggs

200 g. stale breadcrums

a sprig of parsley

salt

200 g. grated sheep's cheese

a clove of garlic olive oil

The dish: potato croquettes or vrasciola are a traditional local recipe. They should be eaten during the second course of a meal but very often people will eat them before the meal really starts in order to enjoy  their full flavour straight from the pan.

Ingredients: for 4 people (5 croquettes for person)

-          1 kg aubergines, 4 fresh eggs, 4 fresh basil leaves, 200 g grated pecorino

-          200 g fresh bread crumbs, a clove of garlic, salt, olive oil

The product: the local sausages come from a deep-rooted. They are made using the best cuts of pork. They can be cooked on a barbecue, on a griddle or fried in olive oil. Many people prefer to boil the sausages for a few minutes before cooking them. Serve with a salad or pickled vegetables.

Method: after butchering the pig the meat is left for a day and then the shoulder, belly and spareribs are de-boned and roughly minced. If the sausages are to be spicy, ground red spicy pepper is added, otherwise the non spicy sort is used. Black pepper corns and fennel seeds are added and the mixture is left to marinate for half a day. Then the sausage meat is pressed slightly and inserted into the small intestine of the pig. The strings are twisted into the typical sausage section and left to mature for a few days.

The dish: fritters made with either onions, or mushrooms or artichokes are traditional. They can be part of a second course, a side dish or be a starter onion fritters are excellent when made with fresh spring or early summer harvested onions from Tropea.

Ingredients for onion fritters: for 4 people (5 fritters each): 3 red onions, 1 egg, 200g Italian 00 flour, 350 ml water, salt, olive oil.

The dish: fritters made with either onions, or mushrooms or artichokes are traditional. They can be part of a second course, a side dish or be a starter onion fritters are excellent when made with fresh spring or early summer harvested onions from Tropea.

Ingredients for onion fritters: for 4 pèeople (5 fritters each )

3 red onions, 1 egg, 200g Italian 00 flour, 350 ml water, salt, olive oil.

Method: clean the onions and slice them thinly. Cook in boiling water for 1 minute ( or alternatively fry quickly in olive oil ). Drain and dry the onions. Put the flour in a bowl with the egg, salt and water and whisk until the batter is smooth. Add the onion and stir well. Heat the oil in a tick based frying pan. When it is almost smoking hot pour spoonfuls of the batter into the pan. After a couple of minutes turn the fritters. When they are golden on both sides remove from the oil and drain on absorbent paper. Serve piping hot.

Variations: for artichoke or mushroom fritters replace the onion with the vegetable of your choice.

Icecream is surely one of the most loved food in everybody’s diet, thanks to its various flavours, and to modern techniques, which allow to make high quality products.
Icecreams production has ancient traditions, evolved during the different centuries and reaching, today, almost perfect levels. In our Province, this product tradition dates back to XX c., when some Sicilian confectioners tought their trade to local people. Pizzo icecream popularity goes beyond Calabria, because of its creamy and delicate tastes; the most famous icecreams are white or black tartufos, the so-called "hard pieces".