My parents recently returned from a stay in the Bel Paese, specifically Calabria. This southern region from which they hail is known for certain specialties, the spreadable salumi known as nduja, smoky ricotta affumicata, citrus scented bergamotto, sticky sweet torrone and one of my absolute favourites, spicy stomatico.
Stomatico (which strangely we call pan i spagna in our dialect) is a dry, slightly sweet, ginger type biscuit that comes from Reggio Calabria which is said to have been influenced by the Greeks. Its name derives from the term “stomachico” which translates to “good for the stomach” as it is made with ingredients that are known to soothe stomach ailments and aid with digestion; in fact, the cookies are traditionally served after a meal to be dunked into coffee or sweet liqueur (although it was first enjoyed dipped in water, which is exactly the way I eat it).
It is a toffee-colored and fragrant over-sized biscotto that is quite common during the holidays and winter months. Stomatico comes from the repertoire of recipes of la cucina povera made without the use of eggs or milk products; it is made with cinnamon, cloves, honey, olive oil and vino cotto then studded with almonds before being twice baked and cut into squares.
The biscuit has received a PAT (Prodotti Agroalimentari Tradizionali Italiani) designation (traditional Italian agricultural food product) from the Italian Ministry of Agriculture, Food and Forestry and can be found in virtually every pasticceria and mercato in Reggio. And of course, it always finds its way into the suitcases of those returning from the region as well. Buon Appetito!
