Cucina povera · Calabria → Sydney
Enzo’s traditional Italian dishes
Simple dishes from Roccella Jonica, made the way Mum made them: with whatever was fresh, cheap and in season.
See the recipesA little history
My father emigrated to Sydney in 1953. It was another four years before my mother with three children, was able to join him.
Dad bought a house in the southern suburbs of Sydney and they lived there for the rest of their lives. My daughter now lives there with her family.
Mum knew no other way to cook than to make do with what you had and develop dishes based on available produce. Even when times were a lot better financially, her favourite dishes consisted of simple available ingredients and often were vegetarian. Before and after the war in Italy, meat was a very much sought after ingredient but often not readily available or affordable, so cheaper, vegetarian, pasta based meals were the staple. This is reflected in a lot of the recipes I am publishing here.
Il ricettario
The recipes
Each dish has three names: the proper Italian, the English, and the Calabrian dialect name Mum used.
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Pasta con zucchini
Marrow pasta
as Mum called it Pasta ca cucuzzeia
Young marrow, ripe tomato and potato simmered into a gentle broth for broken spaghetti.
Cook this -
Carciofi con carne
Stuffed artichokes
as Mum called it Canciofoli ca carne
Artichoke hearts filled with a soft meatball mixture and simmered in a tomato and garlic broth.
Cook this -
Fagioli con patate
Beans & potato stew
as Mum called it Fagiola chi patati
Fresh green beans and potatoes stewed in a light tomato and garlic sauce. Bread essential.
Cook this
Notes from the kitchen
The recipe titles
I have tried to use the “calabrian dialect” to name the dish, as mum used to call it (in red handwriting). The name in italics above the title would be its “proper” Italian equivalent.
Parmesan cheese
I am no expert on Italian cheeses but, as I understand it, what we Australians call “parmesan” cheese refers to any Italian hard cheese which is suitable for grating. Pecorino (originally made from sheep’s milk) is associated with the south of Italy, Romano is associated with the centre and Parmiggiano with the north. Any of them would be suitable for any dish which calls for “parmesan” cheese.