Fulsino (Virrei Fino)

Fulsino, also known as Virrei Fino, is a traditional dish from the Calabrian coast, particularly associated with the town of Soverato, Italy. Its origins lie in the region’s cucina povera, a resourceful style of cooking that transforms simple, local ingredients into bold, satisfying meals. The dish is a type of stuffed pasta, typically featuring a filling of ricotta, herbs, and sometimes cured meats or vegetables, all encased in a thin, handmade pasta sheet.

A great version of Fulsino is distinguished by the quality and balance of its filling—creamy ricotta should be brightened with fresh herbs like parsley or mint, and the pasta must be rolled to a delicate, almost translucent thinness. The dish is often finished with a light sauce, such as a simple tomato passata or a brown butter and sage dressing, allowing the filling to remain the star.

Regional variations exist across Calabria, with some cooks incorporating pecorino cheese for a sharper flavor or adding a pinch of chili pepper for heat. For an exemplary rendition, visitors to Soverato should seek out Ristorante Abissi, where the dish is prepared with a focus on local, seasonal ingredients. As noted by the food guide *Cosa mangiamo oggi?*, Abissi’s version is a standout, showcasing the delicate pasta and rich filling that define this Calabrian specialty.