Pipi e Patate

Vittoria learned how to make Pipi e Patate from her mother, while growing up on a farm in Calabria. Meat was a rare delicacy in her household, so dishes made with vegetables like peppers, potatoes, fagioli and rapini were common. "When I grew up, we didn't have too much meat. My mom would buy mortadella, make it like a cutlet—with bread, eggs and cheese—and we'd eat."

Pipi e Patate holds deep roots in the culinary heritage of Calabria. This timeless recipe, born out of necessity, remains a cherished dish among Calabrese people today, offering a perfect addition to a comforting January dinner.


  • 4 potatoes
  • 3 red bell peppers
  • 1 container cherry tomatoes (300g)
  • 1/2 cup olive oil
  • 1 tbsp dried oregano
  • 1/2 tsp pepper
  • Salt to taste


Peel the potatoes and cut them into medium-sized wedges. Cut each pepper into 8-10 slices. Slice each cherry tomato in half. You should now have 3 bowls of ingredients ready to use, before beginning to cook this dish.


  1. Heat the olive oil in a pan on medium heat.
  2. Sauté the chopped potatoes in the olive oil, turning occasionally to prevent sticking, for approximately 5 minutes. Avoid adding salt at this stage, to maintain the integrity of the potatoes.
  3. Add the peppers to the the pan and continue to sauté a stir for and additional 10-15 minutes.
  4. Transfer the potatoes and peppers into a bowl temporarily.
  5. Add the halved cherry tomatoes to the heated pan, sautéing for 3 minutes before gently smashing them and continuing to sauté for an additional 2 minutes.
  6. Reintroduce the potatoes and peppers to the pan with cherry tomatoes and mix thoroughly.
  7. Add oregano, salt and pepper.

Best of luck in recreating this authentic Calabrese dish in your own kitchen. Pipi e Patate pairs exceptionally well with chicken or stands alone as a light, vegetarian or vegan meal. Buon appetito!

—Tre Mari Bakery

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