morzello

Also spelled morzeddhu, this is Catanzaro’s classic dish: veal tripe, cooked for a very long time in a spicy sauce of water, olive oil, tomato concentrate, oregano, salt, and lots of peperoncino, then jammed into a baguette. Expect to have your face covered in sauce!

The best place to try it is in a putica (putìca), the name for a traditional trattoria in Catanzaro, along with a bottle of house wine, or in one of the local villages during their sagra di morzello.