On cold winter evenings, goat stew presents itself as a rich and hearty dish, perfect for warming Calabrian tables. This main course, traditionally prepared with goat meat, stands out for the skillful use of red wine vinegar, which not only enhances the flavor of the meat but also promotes tenderness during cooking. The technique of browning the meat in a pan before transferring it to a tinned copper pot seals in the juices, while the white wine added later helps create a rich and fragrant sauce. Onions and herbs, such as bay leaves and rosemary, complete the picture, making this preparation a true tribute to Calabrian culinary tradition. Ideal for serving during a family lunch or a dinner among friends, goat stew pairs beautifully with rustic sides like mashed potatoes or polenta, bringing to the table the genuine and authentic flavors of Calabria.

Cut the goat into small pieces, place it in a pan, and brown the meat while generously and repeatedly splashing it with vinegar until it no longer releases water. Now transfer the goat to a pot (traditionally it should be tinned copper), along with the onion and herbs, and brown it with plenty of white wine that should completely evaporate. Then add the chopped tomatoes, deseeded, and the sauce diluted in a little warm water. Cook on the lowest heat for five or six hours. Serve the meat drained of sauce and garnished with boiled potatoes.