Calabria, a region full of gastronomic traditions, but above all the homeland of great preserves, cold cuts and not last the hot taste. Calabria Scerra, with production headquarters in Crotone, represents the great traditions of its own land, producing handmade preserves made up only local vegetables. Among these you can find the Mushrooms mixed with Calabrese - Calabria Scerra, the Piccantina alla Calabrese (lightly hot cream great for crostini or adding flavor to a sauce), the typical dried tomatoes and many other specialities. Also as it concerns the cold cuts surely stand out the Nduja Spilinga, local speciality per excellence, the Capocollo Piccante - Calabria Scerra, and the Calabro Rustic Ham. If you’re looking for decise and strong tastes typical of this region, you’ve found just the thing.

The orecchiette are the Apulia pasta par excellence, and who could be a better orecchiette producer than Benedetto Cavalieri? In fact not only Cavalieri is a high quality pasta producers well known all over the gastronomic world, it is really an Apulia producers, in fact its headquarters are in Lecce. The rigorous selection of the raw materials grown in the hills between Apulia and Basilicata and the use of the delicate method for the pasta production have make the final product unique and delicious. Today we're giving you a recipe that includes this particular kind of pasta: Orecchiette with dried tomatoes, taggiasche olives and buffalo ricotta cream. Ingredients: Orecchiette Cavalieri, Under the Sicilian sun dried tomatoes, Olive taggiasche denocciolate - Pexto, Ricotta di Bufala (Buffalo Ricotta) - Caseificio Artigianale Esposito, Organic extra virgin olive oil - Adamo, Raw Sea Salt Picked by Shoulder - Cuordisale - Salinagrande, Sicilian lemons Verdelli. Firstly put the orecchiette in boiling salted water and look at the cooking time on the package. Meanwhile in a pan with a little EVO oil make the dried tomato and olive cook for 1\2 minutes. Take a bowl putting the ricotta in, season it with some grated lemon zest and then blend it adding a little of milk. When the orecchiette will be ready, drain them. Put the buffalo ricotta cream at the base of a soup plate, then the orecchiette and finally the dried tomatoes and olives.