Capra 'mbuttunata - literally 'stuffed' - is one of the oldest and most identifying dishes of Locride, linked to great occasions and festive occasions. It is prepared with young goat meat, chosen for its tenderness, which is stuffed with a savoury filling made from offal, onion, garlic, parsley, spices, stale bread and sometimes eggs. It is cooked slowly and patiently, in a large saucepan or wood-fired oven, with extra virgin olive oil, red wine and chilli pepper, until the meat is tender and the sauce is rich in aromas. It is much more than a second course: it is an ancient ritual, a symbol of deep-rooted Calabrian cuisine, where nothing is wasted and every ingredient tells a story of land, family and sharing.
