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I attended a cooking class at the Palazzo Zampaglione in Calitri. The course started with an introduction of everyone who attended, a demonstration and preparation and cooking of the dishes, and tasting of the dishes. A translator participated in the course to translate the cooking explanations to ensure that the traditional recipe hasn't been modified by changes in culture and language. I was a wonderful experience.
Furthermore, Calitrian cuisine is renowned in the area for being very tasty and rather spicy. Typical hand-made pasta dishes include cingul', the local dish par excellence. This is short, twirly pasta boiled and then served with a thick, tasty tomato sauce; other varieties of pasta with the same sauce include lahan' and aurecchi' r' preut'- (priest’s ears in the local dialect); another must are cannazze', served with delicious hot tomato sauce and pecorino cheese; and sciliend' (a special vermicelli-like pasta) with a condiment of garlic-fried oil and hot chili pepper.
Written Jan 12, 2007
Address: Calitri, region of Campania, southern Italy