TYPICAL DISHES

 Santa Domenica Talao boasts in its territory the presence of the Black Truffles, and is very famous for the meat of wild boar. An important typical product is the citron, a citrus fruit that grows in the area of Calabria known as Riviera dei Cedri. The fruit is spherical, with a thick wrinkled skin that becomes yellow when ripe and has a sweet and inimitable scent.

The Traditional Peasant Cuisine of Santa Domenica Talao

The traditional peasant cuisine remains the foundation of everyday cooking in Santa Domenica Talao. Meals are rich, wholesome, flavorful, and abundant. The most typical culinary specialties of this sunny and fertile land result from the processing of local agricultural products such as tomatoes, peppers, eggplants, red onions, olives, figs, wheat, and beans, accompanied by fine salamis, meats, and cheeses.

The food of this region tells the story of its people, turning every meal into a true sensory journey. The flavors of Santa Domenica Talao’s dishes celebrate biodiversity, reflecting both the land where they grow and the hands that cultivate and transform them.

Fusiddi (Fusilli)

Fusilli from Santa Domenica Talao, a signature dish of Calabrian cuisine, is made from a simple and quick dough using only flour and water. The "firriattu," a thin metal rod, is used to shape the fusilli, which must be long and slender. The ideal accompaniment is a sauce made with pork or goat meat, though they are equally delicious with just fresh tomato sauce and a basil leaf.

Raschatiaddi (Gnocchi)

Raschatiaddi are small gnocchi made by mixing hot water and flour. Once a smooth dough is obtained, it is rolled into thick, finger-sized cords, then cut into small pieces and shaped by dragging them across a wooden board or ridged surface. In Santa Domenica Talao, they are typically served with sausage sauce, a sprinkle of pecorino cheese, and a dusting of aged ricotta.

Pipi e Patani (Peppers and Potatoes)

The richness of potatoes, the aroma of peppers, and the intense flavor of olive oil come together in a dish that embodies the land and its bounty. A generous amount of extra virgin olive oil is heated in a large pan, where the potatoes are fried first, followed by the peppers. A pinch of finely chopped chili pepper and a handful of oregano bring out the authentic flavors of Santa Domenica Talao’s hills.

Olive Oil

The ancient olive groves of Santa Domenica Talao produce extra virgin olive oil with exceptional nutritional properties. The Lao River Valley, rich in water and blessed with a unique microclimate, enhances the quality of the olives cultivated with dedication and passion by local farmers, yielding an oil with extremely low acidity and an unmistakable fragrance.

Chjinule (Chestnut-Filled Pastries)

Chjinule are filled pastries with crimped edges, resembling a flower or a star. They are stuffed with a creamy filling made from chestnuts, sugar, cocoa, and liqueur, then finished with a drizzle of fig or honey.