Fileja alla Tropeana

Calabria's soul on the plate

When you stroll through the narrow streets of Tropea, you are not only surrounded by the salty sea air, but also by the enticing scent of garlic, tomatoes and something very special: Fileja alla Tropeana.

This traditional pasta comes directly from the region—hand-rolled, often shaped with a thin wooden stick, it resembles small spirals or tubes. Its rough surface is perfect for absorbing thick, savory sauces.

What's special about the Tropeana version? The combination of local ingredients:

• the sweet red onion from Tropea (Cipolla Rossa)

• a spicy tomato sauce with fresh basil

and sometimes a hint of 'Nduja, the famous spicy spreadable salami of Calabria.

The whole thing is often refined with Pecorino from Monte Poro – strong, salty and wonderfully creamy when it melts over the hot pasta.

Fileja alla Tropeana is more than a dish—it's a piece of culinary homeland that perfectly combines tradition, simplicity, and flavor. If you want to taste Calabria, start right here.

Recipe