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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: 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 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.