Casecce con Fave, Guanciale e Pecorino del Monte Poro

Casecce con Fave, Guanciale e Pecorino del Monte Poro is a traditional pasta dish from the Calabria region of southern Italy, specifically associated with the town of Gerace. The dish takes its name from "casecce," a hand-rolled pasta shape typical of the area, made from durum wheat semolina and water. Its origins lie in the cucina povera (poor kitchen) tradition, where simple, locally available ingredients were combined to create hearty, flavorful meals.

The key ingredients are fresh fava beans (fave), guanciale (cured pork cheek), and Pecorino del Monte Poro, a sharp, salty sheep's milk cheese from the nearby Monte Poro plateau. The fava beans are often shelled and cooked until tender, then tossed with the rendered guanciale and its fat. The pasta is finished with a generous grating of the pecorino, which adds depth and a creamy texture. A great version balances the sweetness of the fave with the saltiness of the guanciale and the tang of the cheese, ensuring the pasta is well-coated but not greasy.

Regional variations may include the addition of wild herbs like mint or a touch of chili pepper for heat. Ristorante Broccia in Gerace, highlighted by the food guide *Where The Foodies Go*, is noted for serving an exemplary version that honors these traditional flavors. The dish is a testament to Calabrian cuisine's reliance on quality, seasonal ingredients and its ability to transform humble components into a memorable meal.