Cunzato" bread Calabrese style

    Posted by pierluca minniti on

    A typical ritual that is repeated every time homemade bread is taken out of the oven. The typical loaf is kneaded with stone-ground flour from local grains such as Mallorca or flour obtained from mountain rye. The bread just taken out of the oven, still warm, is cut and seasoned with oil, salt and oregano, a poor dish of the Calabrian peasant tradition, always made in the same way and with agricultural products of the farmers themselves. Often to the typical recipe above are added dried tomatoes in oil, or eggplant fillets, crushed olives and depending on taste other typical products of this region.


    wheat bread

    extra virgin olive oil


    dried tomatoes

    eggplant in oil


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