The cuisine of Rocca Imperiale is deeply rooted in the Mediterranean gastronomic tradition. Thanks to the products offered by the sea and the land, the typical dishes of the Rocchese tradition are varied and numerous.Frizzuli con la mollicaFrizzuli with breadcrumbs and fresh sausage sauce is the dish that best represents the culinary traditions of Rocca Imperiale. Frizzuli is a type of long pasta made from durum wheat, strictly prepared with a square-section iron and sun-dried. The sauce, made redder by the pepper powder used in the sausage preparation, is a triumph of flavours and aromas that perfectly complement the crunchiness of the breadcrumbs, sautéed in a pan and slightly spicy.Laganelli with ChickpeasLaganelli (from the ancient Greek láganon, λάγανον) is a type of pasta typically used in Rocca Imperiale for celebrations in honour of Saint Joseph. Laganelli are made from a dough of durum wheat flour, which is then rolled out with a rolling pin (laganaturo). The obtained sheet is lightly dried, then rolled up and cut into thin strips with a knife, which are left to dry in the sun. The result is tagliolini of inconsistent sizes, cooked and served with a chickpea-based sauce and a bit of tomato.Crispi and MajaticheCrispi, widespread throughout the Alto Jonio Cosentino area, are fried dough fritters. Torn directly from the dough, they are shaped into rings and fried in extra virgin olive oil. After frying, they are drained of excess oil, and the crispi, golden, crispy on the outside and soft on the inside, can be enjoyed at any meal of the day.During a visit to Rocca Imperiale, it is not difficult to find majatiche, which, unlike crispi, have the classic shape of a fritter and feature a delicious pepper filling.The SausageThe traditional recipe for Rocca Imperiale sausage includes minced local pork, natural casing, sweet and spicy pepper, coriander, and salt, encapsulating the characteristic aromas of the area. It is used both dried in appetizers and fresh in first and second courses, always finding a place on Rocchese tables. Ground pepper and bran pepper are also included.PeppersTypical of the entire region, from the coast to the peaks of Mount Pollino, peppers are one of those dishes whose simplicity, with their aroma, colour, taste, and crunchiness, immerses the taster in a sensory experience.The pepper clusters are sun-dried to enrich the medieval village with colour. At this point, if not turned into the famous chilli powder (paprika), they can be quickly pounded in hot oil, cooled, salted, and eaten immediately.Called “crunch” because they are crispy, they pair well with cheeses, leafy greens, and fish.