Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers rave about the earthy, nutty Struncatura, a pasta that steals the show with its rustic charm. The overall vibe is one of warm, unpretentious satisfaction, celebrating simple, high-quality ingredients.
“Struncatura, a typical dish from the Piana di Gioia Tauro. The pasta texture is out of this world, cooked perfectly, nice and rough. The seasoning has soaked in so much that the molecules of chili and anchovies have replaced those of the wheat. It has all the flavors I described: very anchovy-like, very bread-like, very garlicky, and spicy enough. But I have to say, in Calabria you have to expect spice everywhere, or we were just lucky. Actually, I eat a lot of chili, but we didn't find this widespread spiciness. I think it's a stereotype.”
What creators say
1 creator has covered Ristorante Broccia. Most active: Where The Foodies Go
- Where The Foodies GoLoved
Viaggio in Calabria - Ep.4: Pentidattilo, Bova, Gerace e Catanzaro · @ 10:29
Ristorante Broccia in Gerace offers excellent traditional Calabrian cuisine with generous portions and great value.
Dishes mentioned
Zeppolina Fritta con Acciughe
A restaurant that brings you an amuse-bouche like this — a fried zeppolina with anchovies inside — already presents itself well. Mamma, how good! I want 46 of these. Fried well, dry. The anchovy flavor is something I'd put even in toothpaste.
Arancino con 'Nduja e Ricotta Affumicata di Mammola
Mmm, how good! It's fried perfectly. The rice is nice and compact, not sticky at all, and this cascade of 'nduja with the melting mozzarella is a spectacle. These sauces are one with saffron, another with parsley, and the other with 'nduja. Oh my god, how good is this smoked ricotta.
Insalata di Baccalà Marinato con Cucunci, Salicornia, Peperoncino, Pomodorini Gialli e Bergamotto
I have a marinated cod salad with caper berries, salicornia (which I love — sea asparagus), chili threads, yellow cherry tomatoes, and cod marinated in bergamot. I won't comment on the huge portion size, but impressing us Abruzzesi on portions is saying something. The iodized oil of the salicornia, a slight spiciness from the chili, the tomatoes do their thing, but this bergamot flavor with the excellently treated cod is spectacular.
Casecce con Fave, Guanciale e Pecorino del Monte Poro
Casecce with fava beans, guanciale, and pecorino from Monte Poro. It's one of Calabria's excellences. With pecorino and guanciale, how could it not be good? Delicious. I expected it to be a bit too salty because there was a lot of pecorino, but actually it's just the right amount. Here we fly high.
Struncatura
Struncatura, a typical dish from the Piana di Gioia Tauro. The pasta texture is out of this world, cooked perfectly, nice and rough. The seasoning has soaked in so much that the molecules of chili and anchovies have replaced those of the wheat. It has all the flavors I described: very anchovy-like, very bread-like, very garlicky, and spicy enough. But I have to say, in Calabria you have to expect spice everywhere, or we were just lucky. Actually, I eat a lot of chili, but we didn't find this widespread spiciness. I think it's a stereotype.
