Calabria
The region in the south
Calabrian Food
Calabrian food is simple and tasty, expressing flavour from a combination of cultures that have passed through the region. Even though the region has many coasts and is surrounded by the sea, meat, rather than fish has an important place in the cultural traditions.
Some meats include; i capicolli, le salsicce, le spressate and la njuda, a special dried sausage made with black pepper, hot pepper, salt and fennel seeds. Pork, goat meat and lamb are also popular.
Homemade pasta is also a specialty as it is with many Italian regions. Due to its location, fish is also a typical dish of many Calabrian costal towns. This includes shrimp, mackerel, calamari and octopus as well as swordfish that is caught in the strait of Messina and is served in many different ways.
Vegetables, imported or homegrown, are also part of the Calabrian cuisine. Black peppers, hot peppers and sweet peppers (capsican) are often used as flovouring for sun-dried tomatoes, courgettes (zuchinni) and wild mushrooms from local mountines, all of which are conserved in olive oil.
A variety of cheese is made in Calabria. These include populare caciocavallo that is produced by hand in small farms throughout La Sila. Ricotta smoked in a wood stove and served over pasta is also well liked, as too is the cheese of the Poro, very strong Pecorino which comes from Altopiano del Poro in Tropea.
Locally produced wine is traditional with a meal and is produced in Vibo, Rossano and other areas around Bivogni, Greco di Bianco, Lamezia, Melissa,Pollino and savuto.
Calabrias' most famous wine is by far Ciro, made in the town with the same name. It is produced from gaglioppo grapes and is very famous throughout Italy.
Calabria avere e splendido selezione di alimenti da fatto in casa pasta di e varieta di formaggio e il zone prodotto vino.