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Plates
Ingredienti: pasta alimentare 80 g, acciughe dissalate 20 g, pane integrale raffermo 40 g, olio extravergine di oliva 10 g, aglio q.b., prezzemolo q.b., peperoncino q.b.
Preparazione: far scioglie...
Bucatini con la mollica
Ingredienti: fusilli 100 g, peperoni rossi 150 g, olio extravergine di oliva 10 g, aglio q.b., cipolla q.b., menta q.b., sale q.b., origano q.b.
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Fusilli con peperoni
Ingredienti: fave secche 60 g, cicoria 210 g, cipolla 40 g, olio extravergine di oliva 5 g, pecorino proveniente da capi ovini allevati nel comprensorio del Monte Poro 10 g, sale q.b., peperoncino...
Minestra di fave e cicorie selvatiche
Ingredienti: pasta alimentare 60 g, ceci secchi 30 g, rosmarino q.b., aglio fresco q.b., olio extravergine di oliva 11 g.
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Minestra di pasta e ceci
Ingredienti: pasta alimentare 60 g, fagioli secchi 30 g, pomodorini 70 g, olio extravergine di oliva 11 g, cipolla q.b., aglio q.b., sedano q.b., sale q.b., rosmarino q.b., salvia, q.b., peperoncino q...
Minestra di pasta e fagioli
Ingredienti: pasta alimentare 100 g, acciughe fresche diliscate 50 g, passata di pomodoro 120 g, olio extravergine di oliva 5 g, vino q.b., finocchietto selvatico q.b.
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Pasta e alici con finocchio selvatico
Ingredienti: pasta alimentare 100 g, pomodorini 120 g, olio extravergine di oliva 10 g, aglio q.b., basilico q.b., sale q.b.
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Pasta al pomodoro fresco
Ingredienti: pasta alimentare 100 g, zucchine verdi 120 g, pomodori 80 g, olio extravergine di oliva 10 g, cipolla q.b., aglio q.b., prezzemolo q.b., basilico q.b., peperoncino q.b., sale q.b.
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Pasta con zucchine
Ingredienti: Pasta alimentare 100 g, pomodori 80 g, zucchine verdi 80 g, carote 60 g, sedano 30 g, fiori di zucca 20 g, olio extravergine di oliva 10 g, aglio q.b., cipolla q.b., basilico q.b.,...
Pasta al ragù vegetale
The project
The Chamber of Commerce of Vibo Valentia has gained over ten years experience in the promotion and protection of food products typical of the area vibonese. Since 2000, numerous projects were initiated to protect important productions of the gastronomic culture of the area - such as Pecorino del Monte Poro, the Mostaccioli of Soriano, the Tartufo of Pizzo, the 'Nduja of Spilsby, the roe of tuna - representative of the typical Calabrian food.
Aneddoti
A Duminica
Slice of village life written by Salvatore Reggio Sunday was a special day. It was the day of rest of the week, of meeting with friends, when the girls came out of mass (and, now blessed, they could watch and talk with their...
Avimu fami
Anecdote. And the children say, " Avimu fami" (We are hungry) (written by Salvatore Reggio, according to a report of Prof. Mario Mancini) Sometimes things were not as they should have been. The feeling that that night and for...
NEWS
Monday, 24 January 2011 00:00
The Identification Trademark for the Mediterranean Diet, the Nicotera model.
The Chamber of Commerce concludes the procedure with its filing by the Ministry of Economic Development.
The Chamber o... The Identification Trademark
Wednesday, 06 April 2011 00:00
The Chamber of Commerce promotes the Italian Reference Mediterranean Diet of Nicotera. One day training for the restaurant owners has been organised.
The actions of the Chamber of Commerce of Vibo... One day training
Friday, 06 May 2011 00:00
Training day at the Chamber of Commerce to promote the Italian Reference Mediterranean Diet of Nicotera. Large participation of the operators and associations.
The Italian Reference Mediterranean... Training day
Tuesday, 26 July 2011 00:00
The Nicotera Diet: The Italian Reference Mediterranean Diet.
The Chamber of Commerce promotes the adherence to the Collective Mark.
Memberships for the business community and restaurant owners of... Collective Mark
Saturday, 16 June 2012 00:00
DIETA MEDITERRANEA MODELLO DI NICOTERA. LA CAMERA DI COMMERCIO PUBBLICA UN VOLUME PER VALORIZZARNE IDENTITA' E TIPICITA'E’ stato presentato ieri mattina alla Camera di Commercio di Vibo Valentia il...