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Ingredienti: 300 g pasta di semola 100 g pane di tipo integrale 50 g acciughe dissalate 3 peperoncini 2 spicchi di aglio olio extravergine di oliva q.b.   Preparazione: Far sciogliere ...

Bucatini con la mollica

Ingredienti: 600 g peperoni arrostiti 400 g pasta 1 cipolla 2 spicchi di aglio olio extra vergine di oliva q. b. menta q.b. origano q.b. sale q.b   Preparazione: versare in un tegam...

Fusilli con peperoni

Ingredienti: fave secche 60 g, cicoria 210 g, cipolla 40 g, olio extravergine di oliva 5 g, pecorino proveniente da capi ovini allevati nel comprensorio del Monte Poro 10 g, sale q.b., peperoncino...

Minestra di fave e cicorie selvatiche

Ingredienti: 250 g pasta100 g ceci2 spicchi di aglioolio extravergine di oliva q.b.rosmarino q.b.     Preparazione: mettere a bagno i ceci in acqua fredda, in cui è stato sciolto del bicarbo...

Minestra di pasta e ceci

Ingredienti: pasta alimentare 60 g, fagioli secchi 30 g, pomodorini 70 g, olio extravergine di oliva 11 g, cipolla q.b., aglio q.b., sedano q.b., sale q.b., rosmarino q.b., salvia, q.b., peperoncino q...

Minestra di pasta e fagioli

Ingredienti: 450 g passata di pomodoro400 g pasta di semola200 g alici disiliscate½ bicchiere vino bianco2 spicchi di aglio40 g finocchiettoprezzemolo q.b.olio extravergine di oliva q.b.    ...

Pasta e alici con finocchio selvatico

Ingredienti: pasta alimentare 100 g, pomodorini 120 g, olio extravergine di oliva 10 g, aglio q.b., basilico q.b., sale q.b. ...

Pasta al pomodoro fresco

Ingredienti: 450 g zucchine300 g pasta di semola300 g pomodoro50 g cipolla40 g olio extravergine di oliva2 spicchi di agliopeperoncino q. b.prezzemolo e basilico q. q. b.     Preparazione: T...

Pasta con zucchine

Ingredienti: ...

Pasta al ragù vegetale

  • JFTP::write: Bad response
  • JFTP::write: Bad response
  • JFTP::write: Bad response
  • JFTP::write: Bad response
  • JFTP::write: Bad response
Anecdote. And the children say, " Avimu fami" (We are hungry)

(written by Salvatore Reggio, according to a report of Prof. Mario Mancini)

Sometimes things were not as they should have been. The feeling that that night and for that family the visit and the dinner detection would have had some difficulties was guessed already during the visit at lunchtime.

"Pensu 'ca stasira non ci simu" (I think that tonight we will not be home) or "Stasira non pensu' ca mangiamu" (I do not think we will eat tonight) said the housewives to the assistants during the preparations of the meal. That refrain "pensu" was prophetic. It was not the solely I think, present indicative of philosophical thinking, and did not express neither a tangible indeterminacy of a person or a group of people who would think that way. No! "Pensu" was a mysterious term that gave the communication an ancestral sense of a supernatural message that, even if it was not shared, one had to accept because it came from on high or even beyond. If fate had thought so it was not by Christians to disobey the divine will.

That evening, thus, just as we approached the house, our doubts took more consistency.

At the entrance to the road that took us to the family a noise of quick step or ride anticipated us and aroused our curiosity. Then we heard the sound of a door that, dragging, shut down. Someone had to post to warn of our arrival.

By then we were prepared to these attitudes, to the manifestations of resistance of some families maybe for shyness or maybe not to let us discover the state of poverty.

When we were at the door, just knocked by the fist of your hand, the door opened just enough to glimpse the interlocutor's face and hear his word, most of the times a woman.

"Mangiammu già. Picchi non veniti dumani"(We have already eaten, by now. Why not come tomorrow?) we were told.

It was, however, good and simple people therefore as long as we insisted a little bit to get the data for the detection the door opened across and we were welcome, yes, with embarrassment but always so kind, and in a hurry and agitation the chairs were set to sit at the table.

The doctor and an assistant engaged the parents in the discussion by showing interest in knowing what had happened during the day.

Another assistant went with the children to know the truth that we had suspected.

The adults told of eating better and better "pasta with meat sauce, meat of choice, fresh fish, vegetables and fruit" (we were missing only the cake to make that meal equal to that of the feasts).

Everybody stayed in the same room. The table - like all council houses - was at the centre. On it you ate and ironed, turned to "tavula" for coffee with friends or to offer guests a liqueur, served as "u tavulu" to study and for conversations with friends and relatives. It had a control function of the entire environment and its place created to their respective corners of the room, two private areas where you could talk without being heard by the other and also because the head of the table and the two people sitting at the sides acted as a wall.

In this corner our assistant sat apart with the young children. And so the children that with their fists used to rub their bright eyes, sobbing, said they had not eaten and complained: "Avimu fami" (We are hungry).In the end, came out a tacit collusion in which everyone understood the reasons of the other that for those who were scholars were to observe and detect customs and food habits of local people and for the families to protect their social status with pride, so poor but made of honest work. And so it was decided to return later or record the intakes of that evening during the next day visit.

The project

The Chamber of Commerce of Vibo Valentia has gained over ten years experience in the promotion and protection of food products typical of the area vibonese. Since 2000, numerous projects were initiated to protect important productions of the gastronomic culture of the area - such as Pecorino del Monte Poro, the Mostaccioli of Soriano, the Tartufo of Pizzo, the 'Nduja of Spilsby, the roe of tuna - representative of the typical Calabrian food.


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