When it comes to Calabrian culinary traditions, goat stew emerges as a true symbol of conviviality and genuine flavors. This dish, rooted in the peasant culture, is prepared with goat meat, an ingredient that, thanks to its versatility, lends itself to slow and careful cooking. The white wine vinegar used to marinate the meat not only enhances the flavor but also helps to make it tender and succulent. The magic happens in a clay pot, where garlic, oregano, and chili come together in an aromatic embrace, while the tomato sauce transforms into a rich and enveloping gravy. Perfect for special occasions or as a Sunday dish, goat stew is ideal for sharing with family and friends, accompanied by a good local red wine and a slice of homemade bread. A true celebration of the authentic flavors of Calabria.

Cut the meat into pieces and, after soaking it in water and vinegar (half and half) for a couple of hours, dry it with a cloth and place it in a clay pot. Add the chopped garlic, a pinch of oregano, salt, and crushed chili pepper. Season with oil and tomato sauce and cook on very low heat, covered, for at least a couple of hours. If necessary, add a little water. The stew can also be made with sheep meat.