Strozzapreti with Fresh Tomato Sauce, Olives & Stracciatella
We make this sauce by slowly cooking ripe tomatoes with Riviera olives, garlic and olive oil until rich and full of depth, creating a beautiful sauce that clings to fresh Fusilli Calabrese. The dish is finished with cool, creamy stracciatella for contrast and freshness. Calabria, the sun-soaked region at the southern tip of Italy, is known for its bold, rustic cooking and use of local produce. As autumn begins, the last of the tomatoes from the season are simmered slowly with olive oil to preserve their warmth and flavour. Finished with stracciatella, this dish captures the balance of richness and lightness that defines Calabrian food.