Typical Calabrian cakes

Cakes, just like pasta, are typical handmade fresh products, an art handed down from generation to generation.  They represent an old tradition which every family hands down to its own children and they are often connected to religious or pagan festivals, like carnival. 

 They mean a lot to Calabrian families; in the past they used to be offered as a type of greeting, they were displayed during patronal festivals and fairs.  They represented rural life, respect for one’s family and nature, all the expressions of the Calabrian peasants’ pure feelings.
These are some of the most famous ones:
· Pitte di San Martino: semi-hard biscuits made with flour, honey, candied fruit, natural aromas, coated with white or black chocolate, made with natural ingredients and cooked in a wood-burning oven.  They are eaten during religious festivals held in Saint Martin’s honour.
· Mostaccioli di Soriano Calabro: they are originally from Greece, in fact the word “mustacea" is the name with which Teocrito mentions them in his Idylls, they are typical cakes from the Soriano Calabro area, but today they can be found all over the world.
· Pignolata al Miele: it is a typical cake of Calabria and southern Italy, it consists of little fried balls of dough coated with honey, it is traditionally served during Carnival. 
· Chiacchere: typical Carnival cakes, they are handmade and shaped in various ways.  They are made with natural ingredients, such as flour and oil.  They can be fried or baked.  
· Crocette di fichi secchi: it is a typical cake of the Cosentino area prepared with dried figs, cinnamon, sugar, nuts (occasionally with almonds and orange peel), they are coated with chocolate, or with figs honey and wrapped in orange leaves.
· "Curujj" is a traditional cake made with eggs and flour, hand shaped and baked.
· Pie: it is undoubtedly the cake preferred by young people.  It is a symbol of abundance and typically made during Christmas and Easter. 
· "Zippuli" :  it is Christmas cake.  In many towns they are served during traditional festivals.
Mushrooms from the Calabrian mountains
Mushrooms are picked in the green and untouched woods of Calabria.  They are a delicacy because they are delicious and nourishing.  They were cooked and eaten during ancient times by Babylonians, Egiptians, Greeks and Romans.  The latter defined it as “royal food” even if at times they can be fatal to those who do not know how to distinguish the edible ones from the poisonous ones.  It is estimated that on La Sila Plateau, on the Serre, there are about  3.000 species of mushrooms, we can also find these extraordinary mushrooms on Mount Poro.
The sun-sea-temperate climate mix and type of Rain (the least acid), compared to the whole Italian territory, in fact the rainwater’s ph here seems to be the best), the presence of lakes, humidity and the large pine, beech, chestnut and oak woods favour the growth of mushrooms.  Calabria, in fact, is considered to be the Italian region which mostly exports pore mushrooms, rosito mushrooms, honey mushrooms and chanterelle mushrooms.
Gastronomic Use: Used as a condiment to hors d’oeuvres, main courses and side dishes, but also as  preserves in oil.
Therapeutic properties: Japanese and Chinese used them as medicine to strengthen their organism.