Pasta alla Calabrese

Pasta alla Calabrese


4 servings

  • 350 g of pasta
  • 800 g boiled potatoes
  • 1 onion
  • 100 g pancetta
  • 500 g tomatoes
  • 1 clove of garlic
  • 30 g of margarine
  • 100 g Caciocavallo Silano DOP
  • 100 g Scamorza
  • Bouquet garni (parsley, thyme, bay leaf)
  • Salt, Pepper
  • 20 g Pecorino Crotonese DOP
  • 20 g Parmigiano Reggiano DOP


Cook pasta and potatoes in salted water. Chop the onion and cut the pancetta into cubes. Peel and seed the tomatoes, cut into small pieces.

In a saucepan, heat 2 tablespoons of oil. Brown the chopped onion and pancetta. Add tomatoes, garlic and bouquet garni. Season with salt and pepper and cook without covering for 15 to 20 minutes, stirring occasionally.

Drain the pasta. Put in a dish. Top with sauce and garlic. Add the cheese and bake at 400 ° F (200 ° C) for 35 minutes.

Sprinkle with grated Parmigiano Reggiano.

When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.

Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.

Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.

So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.