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Reply to "Italy's 20 regions, dish by delicious dish"

3. Calabria

Macaroni with pork, eggplant and salted ricotta
A speciality of Calabrian chef Pasquale Pangallo, this dish merits an entry in "Cucina Regionale," the bible of Italian regional cooking. It combines several of the south's classic elements.
Melanzane (eggplant) were introduced to Italian cooking by Arabs, regular visitors to, and occasional occupiers of, southern Italy from the ninth to 11th centuries.
Calabrian cured meats, such as capocollo (pork neck), are generally spiked with chili pepper, a ubiquitous spice in Calabrian cooking. Ricotta salata (salted ricotta), a dried, pressed sheep's milk cheese, gives the dish a salty kick.
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