«In Calabria I was reborn, I feel Calabrian»

Published on: 05/09/2024 – 8:01

PARMA «I am Luciano Sorbillo and I was born in Catanzaro on 4 September 2023». Less than a year, a heart attack struck the popular Neapolitan pizza chef while he was at work in Calabria. In the pharmacy, subjected to an electrocardiogram and thanks to telemedicine, they recognized the imminent danger and raised the alarm. He was immediately transferred by air ambulance to the Pugliese Ciaccio hospital in Catanzaro where he found a team ready to intervene waiting for him. Sorbillo’s bond with our region is indissoluble, as he said in an interview with Courier of Calabria. “THEMy great-grandfather Giuseppe was Calabrian and perhaps it was destiny that what happened to me should happen in Calabria. I feel Calabrian». The pizza chef was a guest of one of the many initiatives organized in Cibusthe international food and wine fair, in the stand of the Calabria Region.

Contamination in Calabrian-Neapolitan cuisine

«I proudly represent my land of origin on this day in Cibus. Neapolitan pizza meets Calabrian tradition when we use ingredients such as ‘nduja, red onion from Tropea, anchovies, tomatoes». Sorbillo claims the goodness of Southern products and the quality of leavened products. «Guagliù invented leavened products in the South. Let’s give credit where credit is due» smiles the pizza chef. And if we combine good food with the wonderful villages, the golden beaches, the sea and the mountains, the tourist offer becomes inimitable. «We have 6,200 different microclimates in Southern Italy alone. Calabria is a land of sea and mountains. A bit like Campania.” «I’ll tell you a little secret – adds Sorbillo – Italian goji is produced in Calabria. Few know it. With Calabrian goji I made a healthy pizza.” In short, “we have everything, what more do you want”. (fb)

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