Alalunga in agrodolce: tender young tuna cooked in sweet-sour sauce of onion and vinegar.
Cannarćculi: Christmas fritters made of flour and sweet cooked wine coated with honey.
Chinulille: sweet ravioli stuffed with chocolate, chestnuts, candied fruit and nougat and fried.
Ciambotta: stew of eggplant, peppers, potatoes, onions, tomatoes eaten hot or cold.
Licurdia: onion soup thickened with bread and grated pecorino and laced with hot pepper.
Millecosedde: vegetable soup whose ńthousand thingsī include cabbage, celery, mushrooms, fava beans, chickpeas and the similar but stronger flavored cicerchie.
Murseddu: pie of pork and veal liver with tomato and peppers.
Mursiellu: stew of tripe and pork innards cooked with tomato, peppers and wine.
M’stica: baby anchovies preserved in olive oil, also known as “Calabrian caviar.”
Perciatelli e lumache: pasta tubes with snails in a piquant tomato-pepper sauce.
Pesce spada alla bagnarese: swordfish in the style of Bagnara Calabra, roast in a casserole with olive oil, lemon, capers and chopped parsley.
Pitta chicculiata: a type of pizza with tomatoes, tuna, anchovies, black olives and capers.
Rigatoni alla pastora: pasta tubes with fresh ricotta, sausage and grated pecorino.
Sagna chine: festive lasagne laden with ground pork, peas, mozzarella, mushrooms, artichokes, sliced hard-boiled eggs and other seasonal ingredients.
Sarde a scapece: fried sardines rolled in bread crumbs and doused with a mixture of hot oil, vinegar, garlic and mint.
