the Rose
  • Difficulty: 1
  • Cost: 1
  • Preparation: 2
  • Doses: 4

Mammola-style mushroom fritters is a very common, simple and tasty dish of the renowned mountain-peasant cuisine of Mammola, territory of the Aspromonte National Park, they are prepared in particular during the mushroom picking period, in the vast mountain territory. The flavor is determined by the various types of mushrooms, the mixture and the right quantities of natural aromas, which enhance the taste. Even today the renowned Mammolese cuisine always takes into account the traditions and the richness of the products, offering numerous and varied dishes obtained with ancient recipes that have been handed down for generations. Mammola’s ancient recipes by Gino Larosa


  • 500 g fresh porcini mushrooms
  • 150 flour
  • garlic cloves
  • water
  • olive oil
  • chili
  • parsley
  • salt


  1. Porcini mushrooms or other varieties must be cleaned and cut into slices or pieces of the same size if possible and washed (rinse) with hot water.
  2. Prepare the flour with water in a bowl and mix until a rather soft batter is obtained.
  3. Add the chopped garlic and parsley, the chopped red pepper, the mushrooms, the salt and mix well.
  4. Spoon the batter into a pan with plenty of hot oil, frying the pancakes on both sides until golden brown.
  5. Remove from the oil and place them on absorbent kitchen paper in a tray.
  6. Serve hot.

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