Morzeddhu Catanzarese, the slow cooked veal offal stew of Catanzaro served inside the pitta U morzeddhu is the dish Catanzaro eats standing up. Veal offal, tripe and heart and lung and spleen, is cut small, cooked for hours with concentrated tomato, oregano, bay and a serious quantity of Calabrian chilli, then packed hot into a pitta, the ring of wheat bread that is split open and used as a bowl you eat afterwards. No plate, no cutlery, no ceremony. The name comes from morsel

Calabria, explored through its landscape, history, food traditions and local identity. Calabria occupies the toe of the Italian peninsula, but treating it as the last stop before Sicily misses the point. This is a region with nearly 500 miles of coastline, two very different seas, three national parks, Greek archaeological sites, Byzantine churches, Norman castles, mountain forests, fishing villages, and towns built high above the water for protection. The Tyrrhenian coast lo