Calabria
Rye bread sandwich with goat’s cheese, Gran Biscotto, Tropea onion and Calabrian pesto
Welcome to Calabria, where the magnificence of the Sila and Aspromonte gives life to fine cheeses, and Mediterranean influences enrich the culinary culture with colourful vegetables and fragrant bread, reflecting its history of long-standing traditions.
Sila Iermano rye bread
A slice of firm, crunchy rye bread, with a robust flavour…
two slices of sweet, delicate Gran Biscotto…
Tropea onion
…and the iconic intense sweetness of Tropea onion.
Abbinamenti e approfondimenti a cura dell'Università di Scienze Gastronomiche di Pollenzo
Recipe
Rye bread sandwich with goat’s cheese, Gran Biscotto, Tropea onion and Calabrian pesto
Ingredients:
- 4 slices of Sila Iermano rye bread
- 130 g Gran Biscotto
- 1 Tropea onion
- 1 tsp sugar
- 2 tbsp vinegar
- extra-virgin olive oil
- 2 tbsp Calabrian pesto
- rocket
- 100 g Limina goat’s cheese
- salt
Instructions:
Cut the Tropea onion into thin slices and soften in a frying pan with a drizzle of oil. Add the sugar, vinegar and salt and cook until reduced.
Toast the slices of bread if you prefer. Top with the Calabrian pesto, rocket, goat’s cheese, Gran Biscotto and sweet and sour onion. Cover with the other slice of bread and eat immediately.
Calabria
The Calabrian culinary morphology is strongly influenced by the land and vice versa: the Sila plateau and Aspromonte massif, shaped by agropastoralism, have in turn influenced the production of goat and sheep cheeses.
Lower down, Iermano wheat is the basis of the production of bread made with a mixture of white wheat flour and dark rye flour, which historically was the main source of livelihood for peasant families. The Mediterranean, on the other hand, gives vegetables like the Tropea onion and tomatoes, both ingredients of Calabrian pesto, their colours and flavours.
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