In Calabria and other southern regions, cooked pasta, often leftovers, is frequently included. I like frittata con pasta so much that I make pasta just for the purpose of including it in a frittata. Below is my recipe for a frittata you might find in Calabria, combining pasta, spicy sausage and red bell peppers. T he wines of Calabria are rarely, if ever, exported. The winemaking revolution that has brought regions like Tuscany and Piedmont to international prominence has skipped Calabria.
Wine production remains small and the results undistinguished.
Fortunately, across the Straits of Messina lies Sicily, which produces excellent wines that are perfect accompaniments to Calabrian cuisine. For inexpensive wines, choose the red or white Corvo from Duca di Salaparuta. For the more adventuresome, try the excellent wines produced by the Tasca family at their Regaleali estate. O nce you have successfully made a couple of frittatas, you will be ready to experiment. Make a frittata with whatever you like or just happen to have around.