Buffeddi is a traditional dish from the Calabria region in southern Italy. It is a type of pasta that is typically made with durum wheat flour and water. The dough is rolled out into thin sheets and then cut into small squares or rectangles. The pasta is then boiled until cooked and served with a variety of sauces or toppings.
Buffeddi can be found in several towns and communes in Calabria, including Cosenza, Catanzaro, and Reggio Calabria. In Cosenza, you can find this pasta dish at local specialty stores such as La Bottega del Gusto and Antica Pastaia. In Catanzaro, it is available at La Casa della Pasta and Pasta Fresca di Calabria. In Reggio Calabria, you can find buffeddi at La Bottega del Gusto and Pasta Fresca di Calabria.
One popular recipe for buffeddi is to serve it with a simple tomato sauce. The sauce is made by sautéing garlic and onions in olive oil, then adding crushed tomatoes and simmering until thickened. The cooked buffeddi pasta is then tossed in the tomato sauce and served with grated pecorino cheese on top.
Another delicious recipe is to serve buffeddi with a sauce made from ‘nduja, a spicy Calabrian spreadable salami. The ‘nduja is cooked in a pan with olive oil until it melts, then tomato sauce is added and simmered until thickened. The cooked buffeddi pasta is then mixed with the ‘nduja sauce and served with a sprinkle of grated Parmigiano-Reggiano cheese.
Buffeddi has been recognized with the PAT (Traditional Agri-Food Products) recognition, which is a certification given to traditional Italian food products that have specific characteristics and are produced using traditional methods. The specifications for buffeddi include using durum wheat flour, water, and traditional pasta-making techniques. The pasta should be thin and rectangular in shape, with a slightly rough texture to hold the sauce well.
Sources:
– “Buffeddi: la pasta fresca calabrese” – www.gustoblog.it
– “Buffeddi: la pasta fresca calabrese” – www.cucinare.meglio.it