There are regional dishes so closely tied to their origins that they become symbols of a city or area. One of the most striking examples in Calabria is morzello or morzeddhu from Catanzaro. This dish, made from beef intestines cooked in a thick, spicy sauce for hours, is one of the region’s most famous specialties. Today, I venture to the city’s last real putica, Trattoria 2T Di Talarico, to taste this unique culinary treasure.
Although few places still serve morzeddhu, its legend lives on through dedicated organizations like the Compagnia del Morzello. There’s also the association Contea D’o Morzeddhu Catanzarisa, which holds annual events to celebrate the dish. For those deeply committed to preserving this heritage, there’s even the Antica congrega dei tre colli, which initiates new members with a ritual that involves answering trivia about morzello and smearing their chin with the iconic sauce.
The Heart of Morzeddhu: A True Street Food Classic
“Morzeddhu is a speciality that one eats at home, in a trattoria, or as street food in Catanzaro, strictly by hand,” says Salvatore, a local enthusiast.
Giusy, the chef at Trattoria 2T, adds, “People used to use just about all the intestines of the beef in the morzellopreparation. In recent years, we only use four quinto quarto parts of the animal: trippa, centopelli (the leanest part of the beef stomach), heart, and lungs. We cook the meat for a very long time, then cut it into fine pieces. In the sauce, we put water, olive oil, tomato concentrate, oregano, salt, and peperoncino. The more peperoncino in the sauce, the tastier it is!”
She concludes with a broad smile, embodying the pride that accompanies every dish served.
Address: Trattoria 2T Di Talarico, Via Alessandro Turco 16, Catanzaro
