Menacotto con Parmigiana di Melanzane, Peperoncino e Scamorza

**Menacotto con Parmigiana di Melanzane, Peperoncino e Scamorza**

Menacotto con Parmigiana di Melanzane, Peperoncino e Scamorza is a Calabrian pasta dish that reimagines the classic eggplant Parmigiana as a hearty, spicy pasta bake. The name "menacotto" refers to a traditional hand-rolled pasta from the Bova region, similar to thick, irregular spaghetti, which provides a rustic, chewy texture ideal for clinging to rich sauces.

The dish originates in the culinary traditions of Calabria, where eggplant, pecorino, and spicy peperoncino are staples. A great version begins with tender, never greasy, fried eggplant layered into a robust tomato sauce. The defining element is the inclusion of scamorza cheese—a semi-soft, stretched-curd cheese that melts into long, elastic strands, creating a luxurious, stringy texture distinct from mozzarella. The heat from peperoncino balances the richness of the cheese and eggplant, while the menacotto pasta, made from durum wheat and water, absorbs the sauce without becoming mushy.

Regional variations may substitute provola or smoked scamorza for a deeper flavor, or add breadcrumbs for a crispy topping. At Lestopitta da Mimmo in Bova, Italy, the dish is prepared with house-made menacotto and local pecorino, as highlighted by the food guide *Where The Foodies Go*. The restaurant’s version is praised for its perfect al dente pasta and the intense, sun-ripened flavor of Calabrian tomatoes. A truly exceptional menacotto achieves a harmony of spicy, savory, and creamy elements, with each bite offering a distinct pull of melted scamorza.