Frìttuli

Frittole (commonly known as "Frittuli"), is a traditional dish made of pork parts in the city of Reggio Calabria and the surrounding province. Curcùci is also made in the preparation process. Frittola ("frittula") is a similar dish eaten in Palermo, Sicily made from calf instead of pork.

Frittole is prepared by cooking pork rind, pork meat and other less noble parts of the pig (part of the neck, cheek, tongue, nose, ears, kidneys, etc.) with pork fat (for taste). A Lonely Planet travel guide describes it as a soup made from meat, marrow and fat.

It is cooked slowly over embers of coal and stirred. in the "caddàra", the traditional tinned copper pot that is set up outside the butcher (traditionally on Saturdays) to serve the food freshly prepared so as to be consumed hot. Once you have exhausted the content of the cooking, all that remains on the bottom of the pot, leftovers and suet, it solidifies and takes the name of curcùci (product very similar to the Neapolitan pork) that can be consumed in various ways, including with scrambled eggs. Another typical dish is 'curcuci con polenta e broccoli (curcuci with polenta and broccoli (which is consumed during the winter) and with 'pitta with ricotta, ova (eggs) and curcuci' (typical dish of the Easter Monday outing, day that in Reggio is called "Pascuni").