Today we present the most popular appetizers

Breaded porcini

Breaded porcini mushrooms are a traditional Italian dish that is particularly popular in Calabria.
It is made with a combination of porcini mushrooms, flour, eggs, breadcrumbs, salt, oil and parsley.
The porcini mushrooms are flavored in seasoned flour, dipped in eggs, covered in breadcrumbs, then fried in oil boiling until deep golden brown.
Once drained, the breaded porcini mushrooms are sprinkled with salt and served hot, then garnished with chopped parsley.
If desired, a lemon wedge can be served on the side to trim the fat. During the fall, porcini mushrooms are plentiful and cheap throughout the country.

Zippuli

Zippuli are delicious Calabrian savory pancakes, sometimes also called zeplee or zippuile.
The basic dough – made up of flour, water, yeast, boiled potatoes and a pinch of salt – is most often also enriched with anchovies, but given their popularity there are many variations: among the most popular are those filled with cheese, sun-dried tomatoes, olives, or the famous local salami, the 'nduja.
Zipuli are traditionally prepared for Christmas, served as an appetizer or snack accompanied by a glass of wine.

Flowers omelette

Omelette ai fiori is a traditional Italian egg-based dish, particularly popular in Calabria.
The omelet is made with a combination of eggs, fiori di sambuco (elderflower), olive oil, salt, and pepper.
The eggs are beaten with salt and pepper, then mixed with the flowers.
The combination is pan cooked in olive oil until the eggs begin to set around the edges, then the pan is transferred to the oven and the dish is cooked until the center begins to rise.
The omelette should be served at room temperature, cut into wedges, then garnished with the remaining elderflowers.