Coste al sugo is a traditional dish originating from Calabria. The dish is usually made with a combination of celery sticks, onions, garlic, tomatoes, olive oil, salt, and pepper. The celery sticks are cut into chunks and sautéed in olive oil with garlic and onions.

The tomatoes are stirred in, the mixture is seasoned with salt and pepper, and then simmered until the celery is tender. The remaining celery leaves are stirred into the dish, and coste al sugo is then served piping hot or warm, depending on personal preferences.