Our Vision and Mission: Spirit, Culture, Family, Artisans




SMAF, a Society for Authentic Mediterranean Food, is also a vision and a mission. Our culture is inspired, not to a political theory, but to a “social” theory, (this explain why our enterprise is called “Society”). We are inspired to “Distributism”, which regards a specific culture of the food and of the more general Civil Society.



Our blog intends to promote Distributism, that supports a society of artisans and their culture.

Distributism (also known as distributionism or distributivism is an economic ideology that developed in Europe in the late 19th and early 20th century based upon the principles of Catholic social teaching, especially the teachings of Pope Leo XIII in his encyclical Rerum novarum and Pope Pius XI in Quadragesimo anno.

This Distributism, sustained by Gilbert Keith Chesterton, Hilaire Belloc and many others, is influenced by an emphasis, as SMAF today intends to give with its business, on small business, promotion of local culture, and favoring of small production over capitalistic mass production. A society of artisans promotes the distributist ideal of the unification of capital, ownership, and production rather than what distributism sees as an alienation of man from work.

This does not, however, suggest that distributism necessarily favors a technological regression to a pre-Industrial Revolution lifestyle (SMAF, as “distributist” dealer, appreciates and promotes the sale of industrial productions), but a more local ownership of factories and other industrial centers. Products such as food and clothing, according to Distributism, would be preferably returned to local producers and artisans instead of being mass-produced overseas.

Well, our enterprise encourages the local consume of Calabrian products, at the same time intends to make know overseas a non-mass-produced and high quality line of Food & Beverage products, because it will promote knowledge and culture of local artisans.



OTOH, Distributism thinks that the economic system of a society should therefore be focused primarily on the flourishing of the family unit, but not in isolation. Distributism reflects this doctrine most evidently by promoting the family, rather than the individual, as the basic type of owner; that is, distributism seeks to ensure that most families, rather than most individuals, will be owners of productive property. This is why SMAF Ltd knows and deal with many family-owned companies of the Calabrian Food & Beverage sector.



Distributism puts great emphasis on the principle of subsidiarity. This principle holds that no larger unit (whether social, economic, or political) should perform a function which can be performed by a smaller unit. Pope Pius XI, in Quadragesimo anno, provided the classical statement of the principle: “Just as it is gravely wrong to take from individuals what they can accomplish by their own initiative and industry and give it to the community, so also it is an injustice and at the same time a grave evil and disturbance of right order to assign to a greater and higher association what lesser and subordinate organizations can do.”

Therefore, SMAF takes care of small businesses and promote their work and their production.

According to Distributism, any activity of production (which distributism holds to be the most important part of any economy) ought to be performed by the smallest possible unit. This helps support distributism’s argument that smaller units, families if possible, ought to be in control of the means of production, rather than the large units typical of modern economies.

The essence of subsidiarity is concisely inherent to the well-known proverb ‘Give someone a fish and you feed him for a day; teach the person to fish and you feed him for a lifetime‘.

SMAF is proud to develop good relationships with its partners and share knowledge and opportunities.



Distributism has often been described in opposition to both socialism and capitalism, which distributists see as equally flawed and exploitative.  In contrast, distributism seeks to subordinate economic activity to human life as a whole, to our spiritual life, our intellectual life, our family life”. Therefore SMAF Ltd supports the idea that Calabrian Culture and Cuisine are, first, a fruit of our Spirit and a real value, regardless of the price, the cost or the profit.

Doing that our products will also teach a special happiness to our customers, that to take part to a Greater partnership, that of people working harder for the enjoyment of all.

In Rerum novarum, Pope Leo XIII states that people are likely to work harder and with greater commitment if they themselves possess the land on which they labor, which in turn will benefit them and their families as workers will be able to provide for themselves and their household. This happens in Calabria all days and the Pope puts forward the idea that when men have the opportunity to possess property and work on it, they will “learn to love the very soil which yields in response to the labor of their hands, not only food to eat, but an abundance of the good things for themselves and those that are dear to them.”  This citation clearly states that owning property is not only beneficial for a person and their family, but is in fact a right, due to God having “…given the earth for the use and enjoyment of the whole human race”.

Recipes of Calabria



Calabria is a terrain somehow ideal as location for breeding. This unique territory allows to pigs, lambs and goats to roam around. Therefore, the sun and hardy soil make for an ideal environment to grow an abundance of animals and also vegetables like tomatoes, eggplants, zucchini, mushrooms, sweet fruits and olive. Calabrian olive oil is used also to preserve all afore mentioned products.

Cured pork products give raise to a wide selection of salami, from soppresata Calabrese to capicolla. They accompany Pasta, which is eaten daily in  Calabria; the homemade version is generally made only with semolina flour and water.

Therefore, a typical recipe is, combining such ingredients, “Pasta al forno”, a traditional Calabrian dish of baked pasta dressed in homemade sauce. The latter is made with ground meat and with fresh mozzarella, salami, hard-boiled eggs and ham. The dish is widely prepared as Sunday dish. Further, inside this recipe, it normal to meet, mixed or topped, the the very famous “peperoncino”. Whether fresh, dried, whole or crushed, rarely there is a meal made without some form of this spice. Famous throughout the country and varying in heat intensity, Calabria’s chili peppers are practically a must of this cuisine.

A second recipe, using main local ingredients, is ‘Nduja, one of Calabria’s most famous and beloved foods! This soft, spreadable spicy sausage is a blend of local chili peppers, meat and salami. It is unique in Spilsby, a town in the province of Vibo Valentia, where it is made with the pork fat and lots of chili.

A third recipe is “Lagane e cicciari”. This pasta dish is made with wide noodles, chickpeas, garlic and oil.

We can mention also “Pasta ccu ri sarde”, a dish of Fresh sardines with breadcrumbs, raisins and pine nuts.

Another one is “Pasta e patate ara tijeddra”, a dish from the town of Cosenza where ingredients – pasta, potatoes, tomato sauce, cheese and breadcrumbs – are taken raw and cooked together on the stove, then put briefly in the oven to obtain a crispy crust.

“Maccheroni col ferretto” (also known as “Scilatelle”) is made from semolina durum wheat and water, using a special ‘ferretto’ a long piece of metal, to make a hole in the maccheroncini.  They are served with very rich sauces, such as beef, pork or goat ragu, or with ‘nduja.

“Licurdia” is a soup of different vegetables such as escarole, Swiss chard, asparagus or carrots. Another fundamental ingredient is the red onion of Tropea, the star of this dish, giving it flavor and sweetness. The vegetables are cooked with lard and water for a few minutes; once they have melted and turned into a cream, they are placed in a dish over slices of toasted bread, with red peppers and pecorino cheese to top it off.

From vegetables, Calabrians obtain “Ciambotta”, a dish of eggplants, tomatoes, onion and herbs, a little bit varying from city to city.

Among the more delicious Calabrian sweets, there is “Pignolata”, similar to “Struffoli” of Campany. It is a “mountain” of fried honey balls-shaped kind of sweet. Originally coming from a Sicilian recipe, Pignolata is very popular in the region, especially in the city of Reggio Calabria, during holidays like Carnevale and Christmas.


“Ricotta Affumicata Crotonese” is a product of upper Crotonese and town of Mammola. The recipe provides that “ricotta” is the whey that remains from the processing of milk. Once formed the ricotta is smoked for a few days, exposing it  to wood smoke, fragrant plants and chestnuts. Also “Giuncata” is a very special recipe, a cream of cheese produced in Sila and the Plain of Sybaris. The name comes from the practice of collecting the curd in cane containers, which give the cheese its unusual surface texture. It is a smooth texture, delicate, with a slightly acidic taste.

In the field of breads, we can cite “Pane di Cerchiara”, the most popular breads, coming from the town of Cerchiara, in the area of Pollino. It is cooked in furnaces and sold in every bakeries of Calabria.  “Pane di Mangone” is also quite famous, it is cooked in Mangone, a small village in the province of Cosenza, and due to its special baking method, it stays soft for days. “Sguta”, instead, is a bread neriched of raw egg, cooked in the oven and eaten either sweet or savoury. “Pitta bread” is a traditional Calabrian flatbread with a crunchy crust and a soft inside, stuffed with peppers, tomatoes and herbs, or with sausage and peppers, or with broccoli and caciocavallo cheese…the options are many, and pitta sure is a favorite during feast days and also a classic Calabria street food. Finally, “Pane del Pescatore” is a bread enriched with eggs and dried fruits, reflecting the Greek and Arabic flatbread influences.

Among the sweets, it is hard not to mention the traditional licorice of Rossano Calabro, known since 1700, or “Mostaccioli”, any sweets of Arabic origin made with honey and sweet wine. “Mostaccioli”, produced originally in Soriano Calabro, are now widespread throughout Calabria, similar to hard and dry cookies and sometimes enriched with warm must. We have to cite also “Torrone di Bagnara”, a sweet nougat, and “Gelato alla crema reggina”, a creamy pastry preparation usually consumed as gelato,  typical of the province of Reggio Calabria and with a pinkish color.