Calabria — Vibo Valentia and Catanzaro provinces, widespread throughout the region
Calabrian purée of dried split fava beans (similar to the Pugliese fave e cicoria but with Calabrian character) — a thick, almost porridge-like fava purée enriched with olive oil and served with pan-wilted wild chicory (cicoria selvatica di Calabria) passed in olive oil with chilli. The Calabrian version diverges from the Pugliese in the use of more aggressive chilli heat in the cicoria and the addition of 'nduja (optional but traditional in the Vibo Valentia area) stirred into the fave purée for a spicy, deeply flavoured alternative. Also called 'macco' — the term for a broken-down bean purée.
Earthy, starchy fava base with olive oil richness; the 'nduja version adds spiced pork fat heat that transforms the mild legume into something vivid and assertive — Calabrian flavour intensity applied to a humble base
{"Use dried split fave (fave decorticate) — pre-split and husked; do not use whole dried fave","Start in cold water and bring to a simmer — boiling from hot water causes the outside to toughen before the centre softens","Stir vigorously with a wooden spoon at the end of cooking to break down the fave into a rough purée — do not blend","Add 'nduja (if using) off heat — the heat of the purée is sufficient to melt it without cooking out its raw character","Finish with a generous pour of raw Calabrian olive oil — the oil is a structural component, not a dressing"}
{"A pinch of fennel seed toasted and ground added to the fave at the start contributes depth without adding perceptible fennel flavour","For the 'nduja version: stir 2 tablespoons of soft 'nduja into the finished purée, letting it melt from the residual heat","The macco thickens significantly as it cools — always serve immediately and adjust with hot water if reheating","Wild Calabrian cicoria is more bitter and more assertive than the Roman variety — this bitterness is the point"}
{"Blending the fave — produces a smooth, gluey paste; the rough, textured purée is correct","Under-cooking — the fave must be fully broken down; any resistance indicates insufficient cooking","Adding 'nduja during cooking — the heat destroys the volatile aromatics; add off-heat only","Using insufficient chilli in the cicoria — the Calabrian cicoria should have significant heat; mild preparation loses the regional character"}
La Cucina Calabrese (Rubbettino Editore)