A simple, poor dish with a profound identity, pasta con la mollica represents the soul of the traditional cuisine of Portigliola, Sant'Ilario and the entire Locride area. Created to recover stale bread, it is prepared with essential ingredients: anchovies, extra virgin olive oil and chilli pepper. The breadcrumbs are toasted in a pan with garlic until golden and crispy, then poured over spaghetti or bucatini, creating a perfect contrast of textures and flavours. Typical of lean days, such as Lent, today it is still much loved and found on tables at home and in local restaurants: a dish that demonstrates how Calabrian cuisine can be rich even with a few simple ingredients.
