An all-female Calabrian bread. It is called “BonaZzZa” and it is a pitta with completely new aromas and colors, which however retains a traditional and peasant soul.
It is made exclusively with grains grown in Calabria, to enhance the territory and the supply chain. Inside there are our “pipi”, the classic red peppers, the potatoes, the red Tropea PGI onion marinated in zibibbo and the pecorino romano PDO, the only non-Calabrian ingredient on the list. The result is a reinterpretation of pitta that embraces the flavors of the earth and peasant traditions while renewing them.
Among the novelties of this year’s Peperoncino Festival, it will be previewed in a cooking show in Piazzetta San Biagio. The appointment is for Thursday 10 September at 10pm. The protagonists of the event are the three young chefs who signed the recipe and the project: Annita Ferragina, Rossella Costa and Lidia Cipriani. Professionals with different experiences behind them, but one great passion: promoting the gastronomic culture of Calabria.
Meanwhile, their commitment was rewarded at the 2026 Italian Cuisine Championships where “BonazZza – the embracing pitta” took the podium, winning a well-deserved bronze medal. An acknowledgment that goes not only to the recipe, but above all to the vision behind it: that of a Calabria capable of innovating without giving up its roots.