A Sunday antipasto in Calabria is not just a meal—it’s a celebration of family, tradition, and bold Mediterranean flavors. In true Calabrian style, the table overflows with vibrant ingredients: spicy soppressata and ‘nduja, silky caciocavallo or pecorino cheese, marinated vegetables, olives cured with citrus and fennel, and sun-dried tomatoes glistening with olive oil. Add freshly baked pane casareccio, a crusty country bread, perfect for soaking up every last drop of olive oil or juices from grilled eggplant.
A signature of Calabrian antipasto is the contrast of spicy, sweet, and savory—like pairing chili-laced sausage with mellow mozzarella, or pickled eggplants beside roasted peppers. It’s a rustic spread that changes with the seasons but always emphasizes local, homemade products passed down through generations.
Served before the long Sunday lunch, this antipasto brings everyone together around the table, sharing stories and laughter with a glass of red Cirò wine in hand. It’s warm, authentic, and unapologetically flavorful—just like Calabria itself.
Calabrian Sunday Antipasto Plate
Ingredients:
- Slices of soppressata or spicy Calabrian sausage
- Caciocavallo or aged pecorino
- Fresh mozzarella or burrata
- Marinated eggplant or zucchini
- Roasted red peppers
- Sun-dried tomatoes in olive oil
- Mixed olives (especially green schiacciate)
- Crusty country bread
- Optional: ‘Nduja spread, anchovies, pickled onions
Instructions:
- Arrange cold items like cheese, olives, and cured meats on a large serving board or platter.
- Grill or marinate vegetables in advance and serve at room temperature, drizzled with olive oil.
- Add a small bowl of ‘nduja as a spread for bread lovers.
- Serve with pane casareccio or toasted bruschetta.
- Pour a glass of rustic Calabrian wine and enjoy with family.
A true taste of Calabria—piccante, semplice e delizioso! 🌶️🧀🍷
Let me know if you’d like a printable version or suggestions for wine pairings!
4o
