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Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
What do you think when you hear about Pizzo Calabro? If your answer is “Did anyone say pizza?” then you need to know that Pizzo Calabro is a seaside resort in the province of Vibo Valentia (Calabria, southern Italy), famous—in terms of cuisine—for its delicious (which is an ice cream) and its long tradition of tuna fishing. Tuna fishing, as you probably know, is highly recommended by nutritionists and doctors everywhere, and the reason why can be summed up in one word: omega-3. The Omega-3 fatty acids have numerous healthy benefits, including a lowered risk of heart attacks and even depression. And what better way to do the tuna justice than to mix it up with the quintessential Italian dish: pasta.
The best part about pasta with tuna is that you don’t even have to worry about calories, as one serving has less than 400 kcal. It’s tasty and easy to make and…P.S., tuna right from its motherland Pizzo Calabro would be of course ideal, but any canned tuna will do.
Are you getting a healthy dose of Omega-3 too with this dish?
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I read the pasta was found at Etruscan archaeological sites that dug up what appeared to be dowries. At that time grain was very expensive and it was included in dowries of wealthy families. And, it predates Marco Polo.