In Calabria, tomatoes aren't just one thing. There's the red one, the cherry tomato, that grows low and waits for the August sun before it's picked. And there's the yellow one, less known outside the region, with a different, more delicate sweetness that surprises anyone meeting it for the first time. Russu and Giallu bring them together, and add 'nduja and chili powder to do the rest.
This gift box was born from a simple question: what do you put on the table when you want someone to understand what Calabria is, without explaining anything? The answer is right here. Four products, each with a precise place of origin, each with a story worth telling.
Handmade 'nduja
It comes from Spilinga, in the province of Vibo Valentia, where the tradition of 'nduja has existed for centuries and has never stopped being handmade. It's made with selected meats and Calabrian chili, spreadable, intense, with that warmth you don't forget. It pairs with both sauces: with the cherry tomato it brings out the heat, with the yellow tomato it creates a contrast that works without needing recipes.
Calabrian cherry tomato sauce
The Calabrian cherry tomato has an acidity and sweetness that change depending on the soil and the season. The sauce is made with Calabrian tomatoes, with no preservatives, no unnecessary additions. It goes on bread, on pasta, as a base for seasoning. Next to the 'nduja it becomes something precise: red balancing red, sweetness taking the heat by the hand.
Yellow tomato sauce
This is the product that surprises anyone who opens this box the most. The Calabrian yellow tomato is milder than the cherry tomato, sweeter, with a color that at first glance throws off anyone used to red. But it's a true, authentic flavor, tied to old varieties still grown in Calabria today. It's used like the red sauce, but gives a different result: softer, more delicate, suitable even for those who don't love bold flavors.
Calabrian chili powder
Dried and ground Calabrian chili is the one always kept in the kitchen, the one put on everything. It's not a decorative seasoning: it's part of how people cook here. A sprinkle on pasta, on oil, on bread with 'nduja. It closes every dish with the mark that belongs to this land.
How to use it
Open the box, put everything on the table, take some bread. The 'nduja and the sauces pair with each other in different ways: red with red, yellow with heat, or all together on the same plate. There are no rules. In Calabria, there never were.
Who this box is for
It's the right box for those who want to explore. For those who already know 'nduja but have never tried Calabrian yellow tomato. For those who want to give something different from the usual, with a story inside and a flavor that stays with you. For those who cook and look for real ingredients, not industrial imitations of what's found in the South.
Quattru Sapuri comes from Altomonte, in the province of Cosenza. Every product is selected by Braalla among the small producers we've known personally for years. Nothing anonymous. Nothing that could come from anywhere else.
