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Sardellina Cariatese

Ingredients: pilchard whitebait, red pepper powder, salt.
Wash the whitebait very well under running water and drain it . Place it in an earthenware pot, adding salt and red pepper in layers. Cover the pot with a wooden disk with a weighted  stone ontop. Store in a cool, dry place and as the pilchard is compressed add more stones and leave to season.


Pitta Curi jiti Cariatese

Ingredients: 500g of flour, 1 cube of yeast, warm water, a teaspoon of salt, a pinch of sugar.
Ingredients for toppings: tomato sauce, oregano, garlic, olive oil, salted pilchard;  Prepare the pizza dough mixing all the ingredients and leave it to rise for an hour. Meanwhile, prepare a little sauce, making it cook just  with little oil and salt. When the sauce is cold, add the oregano, garlic and chopped pilchard. Here these quantities depend on personal taste. The trick is that your  not to taste too much tomato. Roll out the pizza trying to keep it in a rectangular shape, brush with oil and spread it with sauce and pilchard,Cut the dough in horizontal stripes more or less of 10cm and roll each strip ; place In a pan with a little oil on the bottom with the rolls upright, crushing them slightly, in order to have a rose shape. Bake at 200 ° C for about an hour.


Snapped Anchovies

Ingredients: 400g fresh anchovies, 4 cloves of garlic, olive oil, chili powder (very fine), oregano, red wine vinegar, salt.
Clean and gut the anchovies . In an iron pan  (one that was used before the coming  of Teflon, which also   is a non stick one   ...or  what you have) put 2 cloves of garlic cut into slices, a sprinkle of chili oil in abundance and the anchovies. These are put very thick across the width of the bottom of the pan and collided (head / tail). Put on the heat and add salt and as they heat up just generously sprinkle with oregano. Whilst cooking, the fish are not be turned over, if ever just shake the pan slightly. Cook for 8 / 10 minutes. Then with the help of a wooden  spoon  remove the oil (keep it aside) and flip the anchovies as if they was an omelet with the help of a plate. Put the pan back on the stove with the oil removed before and add more  if you need to , then again, garlic and chilli. Slide the anchovies in the pan (fix the ones that  in the meantime have superimposed) and respice with salt and oregano. When  passed 8 / 10 minutes  spray  vinegar on the "small fish" and drain thoroughly. During this operation  be very careful of oil spatters and "snaps". The cooking of this dish requires a lot of oil do not be surprised! Serve cold.


Pasta with Aubergines

Ingredients: 400g macaroni, 300g aubergines , 500g of ripe tomatoes, garlic, basil, olive oil, salt.
Mount the aubergines, wash and cut them in pieces on a plate and sprinkle with salt and let to strain for an hour. Finely chop the garlic. Soak the tomatoes for a few minutes in boiling water, peel and thick chop them  In an earthenware casserole, fry with a bit of oil the garlic ; When they have goldend remove them with a slotted spoon and keep aside and warm. Put to cook the tomatoes and salt for 15 minutes ; finally add the aubergines and a few leaves of basil, seasoning on the fire for a few minutes. Meanwhile your cooking  the macaroni in plenty of salted water. Drain when just done ; toss the macaroni with the sauce in the pan.


Jiotta of Cariati

Ingredients: Mixed soup seafood, peppers, onions, tomatoes, parsley.
In a large non stick pan, fry the onion and peppers. At Halfway of  cooking, add chopped tomatoes or tinned tomatoes and a bit of parsley. The sauce should be as much as needed to give colour to the fish. When the peppers are cooked add salt and a bit of water; When it  reaches  the boil, add the fish and cook with a lid, and never stir, for about twenty minutes.


Anchovy fritters

Ingredients: anchovies, eggs, grated cheese, flour, parsley, vinegar, salt and pepper.
Clean the anchovies and open them , trying to leave the two halves attached. Soak for half an hour with vinegar and salt; In a bowl beat the eggs with the flour with a lot of grated cheese and chopped parsley, salt and black pepper. The batter mixture should be fairly thick. Drain the anchovies. In a frying pan put to heat up a lot of oil. When it is hot put the anchovies in the batter mixture and then fry them . They Should be served very hot.


Crustoli of Cariati

Ingredients: 1kg of  flour, 1 / 4 of hot oil, salt, cloves, cinnamon, vermouth or white wine Marsala.
Preparation: put the flour on a pastry board  and add  hot oil. Knead the dough with your hands so to remove all lumps. Add salt then the cinnamon as well as the clove powder , mix everything with vermouth , sherry or white wine. Form sticks of 5-6 centimeters. Pass them on a wicker basket lined to shape and fry in hot oil.


Crispedde Cariatesi

Ingredients: 1kg of flour, water, salt, bay leaf, oil
Preparation: Boil water in a saucepan with a bay leaf, salt and oil. When the water starts to boil  add the flour and stir until the dough comes away from the pot. Put the mixture still hot on the table and work by squeezing the dough until there are no more lumps of flour. Form pancakes and fry in hot oil.



For Info and Reservation:

Via G. Garibaldi, 59 (CS)
87063 Cariati Old Town
Mob. +39 333-4045284
Off. +39 0983-968734
Fax. +39 0983-532976



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