Pork in a copper pot · Saturday mornings
Frittole
Photo: Gino Larosa / Wikimedia Commons · CC BY-SA 2.5
The crunchy bits left at the bottom of the pot get their own local names, such as scarafuagli around Cosenza or curcùci around Reggio.
Pork bones, skin, ears, trotters and scraps simmered for at least six hours in their own fat in a big copper cauldron, then eaten hot with bread and black pepper, served by Reggio Calabria butchers on Saturday mornings.
Why it's made this way: A pig-slaughter-season specialty found across Calabria, tied in Reggio Calabria to Carnival and the feast of the Madonna della Consolazione.
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