Calabria · Spilinga
Fileja con la 'nduja
Calabrian fileja with spicy 'nduja and tomato
Hand-rolled pasta from the Vibo Valentia hills in a fiery sauce of spreadable 'nduja, Tropea red onion and tomato.
Documented tradition✓Sources checked · October 2026
- Course
- Primo piattoPasta & rice
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
La provenienza
Where this recipe comes from
'Nduja is a soft, spicy spreadable salume of pork, Calabrian chilli and salt, from Spilinga in the province of Vibo Valentia. Fileja, from the same province, are eggless pasta strands rolled around a thin rod called the ‘dinaciulu’, which leaves them hollow and twisted.
The red onion of Tropea, which sweetens the sauce, has been a PGI since 2008. There is no official recipe; Calabrian sources agree on fileja, 'nduja, Tropea onion and tomato.
- Provenance
- Documented traditionA regional tradition documented in cookbooks and local practice, with no single official text.
- Defined by
- Calabrian tradition
- Reference
- Vibo Valentia province
Ingredienti
Ingredients
servings
Preparazione
Method
Tap a step to mark where you are.
Errori comuni
Common mistakes
- Frying the 'nduja hard — it should melt gently, not crisp or burn.
Fuori dall'Italia
Cooking it outside Italy
- 'Nduja is now widely sold abroad; check the label for Calabrian origin.
