SHARRYLAND
Palermiti - The tradition of bread
'Good as bread' is a saying that among the streets of the country finds exceptional expression
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The art of bread making as it once was
The smell of bread wafting through the streets of the town is Palermiti's most unique attraction, thanks to artisanal bakeries but also to modern bakery companies. In the great variety of today's review, however, the palm of tradition goes to the ' pitta,' a bread that from its very name shows that it has picked up the legacy of the ritual buns of the ancient Latins.
The age-old tradition of 'pitta'
Historically, the pitta was a by-product of the oven; in fact, it was used to check the optimal temperature of the wood-burning oven before stuffing the large loaves of bread into it. A regionally widespread product, in the Catanzaro area the pitta has a round shape, donut-shaped to be exact, and the consistency of a flatbread; cut in half, it is in most cases stuffed with cured meats and cheeses.
In Calabria, street foods for strong palates
In deference to tradition, however, it should be reserved for two meat preparations typical of those taverns they call putiche in Catanzaro: a stew of pork and offal, u'suffittu, and a sui generis cow tripe, u'morzeddhu, both in red and vigorously spicy.
Persuasive festival delicacies.
Traditional street foods, once the prerogative of those who, as laborers and porters, worked outdoors; today, very popular festival delicacies such as the one held in Palermiti itself in honor of the patron saint, Our Lady of Light, a first time in spring and then repeated in August for the benefit of the many emigrants who returned for the occasion.
Pane e calatura, ancient peasant ritual
Panee Calatura, an even more specific summer event is one that draws its inspiration from the sort of ritual of 'lowering' into the loaf of bread whatever tasty things the countryside has to offer, cured meats, cheeses, canned...
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