Licurdia

Licurdia is a traditional cucina povera dish originating from Calabria. The soup is made with a combination of lard, flour, vegetable stock, salt, rustic bread, caciocavallo or scamorza cheese, and Calabrian Tropea onions, prized for their delicate sweetness and fragrance.

The onions are browned in lard, dusted with flour, then mixed with the vegetable stock and simmered until the onion start to fall apart. The slices of bread are topped with caciocavallo or scamorza cheese, then broiled until the cheese is melted. The soup is served with the bruschetta on the side, but it can also be served on top of the plated soup.