Carnevale in Calabria is a time of feasting and a celebration of food.  Meals served during Carnevale (Fat Tuesday) emphasize meat, in anticipation of the fasting during the Lenten season soon to follow. We will prepare a traditional pasta from my town of Verbicaro, fusilli, pasta hand-shaped with a knitting needle served with a tomato sauce flavored by braised pork ribs. The ribs will make our second course with a side of peppers baked with breadcrumbs. Our meal will be completed with the traditional sweets - “Chiacchiere”, - strips of dough fried and dusted with powdered sugar.

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Girelle con ‘nduja (Pizza rosettes with nduja)

Fusilli Calabresi (Homemade pasta rolled around a knitting needle)

Costate di Maiale ( Pork ribs braised in tomato sauce)

Peperoni con la Muddica (Red and yellow peppers baked with breadcrumbs)

Chiacchiere (Strips of dough fried and coated with powdered sugar)