# Morzeddhu: A Unique Example of a Traditional and Sustainable Typical Dish from Catanzaro

## TL;DR

Morzeddhu is a traditional Calabrian dish made from cow's fifth quarter and Mediterranean vegetables, promoting sustainability and nutrition.

## Contribution

This paper scientifically describes Morzeddhu as a model for sustainable eating and Mediterranean diet alignment.

## Key findings

- Morzeddhu uses cow's fifth quarter, rich in protein and low in saturated fats.
- The dish aligns with circular economy and food security principles.
- It stands out nutritionally compared to other meat-based dishes.

## Abstract

“Morzeddhu” in the local dialect of Catanzaro (“Morzello” in Italian) is an official typical dish of the capital of the Calabria region. It is a peasant dish, almost unknown at an international level, that labels, in an extraordinary way, the culinary identity of Catanzaro, a city founded around the X century. After America’s discovery, its preparation was optimized and definitively fixed. Its recipe is strictly based on a cow’s “fifth quarter” combined with spicy and typical Mediterranean vegetables. Remarkably, no pork meat is used, and when all traditional ingredients are included in the complex and quite long preparation of this special dish, it can deserve the title of “Illustrissimo”. This review provides a scientific description of Illustrissimo, emphasizing its unique properties and connection to the circular economy, food security, and the Mediterranean diet. We also highlight its unique quality compared to other alternatives through an analysis of their nutritional facts and bioactive compounds. Nutritionally, offal and fifth quarter components are a rich source of high-quality protein, with lower levels of total fat and saturated fatty acids compared to other meat cuts. In essence, this dish offers a great example of a high-quality yet affordable meal, aligning perfectly with a Mediterranean diet.