In Calabria there isn't just one tomato. There's the red cherry tomato, which grows low and waits for the August sun before it's picked. And there's the yellow one, little known outside the region, with a different, more delicate sweetness that surprises anyone tasting it for the first time. “Russu e Giallu” (red and yellow) brings them together, adding 'nduja and ground chilli to do the rest. “Quattru Sapuri” is Calabrian for “four flavours”.
This box comes from a simple question: what do you put on the table when you want someone to understand Calabria without explaining anything? The answer is inside. Four products, each from a specific place, each with a story worth telling.
Artisan 'nduja
It comes from Spilinga, in the province of Vibo Valentia, where the tradition of 'nduja (a spicy spreadable Calabrian salami) goes back centuries and has never stopped being artisan. Made with selected meat and Calabrian chilli, it's spreadable and intense, with a heat you won't forget. It goes with both sauces: with the cherry tomato it brings out the heat; with the yellow tomato it creates a contrast that works without any recipe.
Calabrian cherry tomato sauce
Calabrian cherry tomatoes have an acidity and sweetness that change with the soil and the season. The sauce is made with tomatoes from Calabria, with no preservatives and nothing unnecessary added. Use it on bread, on pasta, as a base for dressing. Next to 'nduja it becomes something precise: red balancing red, sweetness taking the heat by the hand.
Yellow tomato sauce
The product that surprises people most when they open this box. Calabrian yellow tomato is milder than the cherry tomato, sweeter, with a colour that at first confuses anyone used to red. But it's a real, authentic flavour, linked to old varieties still grown in Calabria. Use it like red sauce, but expect a different result: softer, more delicate, suitable even for those who don't like strong flavours.
Ground Calabrian chilli
Dried and ground Calabrian chilli is what every kitchen here always had on hand, what went on everything. It isn't a decorative seasoning: it's part of the way people cook here. A sprinkle on pasta, on oil, on bread with 'nduja. It finishes every dish with the signature of this land.
How to use it
Open the box, put everything on the table, grab some bread. The 'nduja and the sauces combine in different ways: red with red, yellow with heat, or all together on the same plate. There are no rules. In Calabria there never have been.
Who it's for
For those who want to explore. For people who already know 'nduja but have never tried Calabrian yellow tomatoes. For anyone who wants to give something different, with a story inside and a flavour to remember. For cooks looking for real ingredients, not industrial imitations of what you find in the South.
Quattru Sapuri comes from Altomonte, in the province of Cosenza. Every product is selected by Braalla from small producers we've known personally for years. Nothing anonymous. Nothing that could come from anywhere else.
