Traveling with taste
Among the delicacies of Calabria
This region releases intense aromas. Here, the cuisine is a celebration of ingredients and flavours. Bold, decisive, genuine, lively, authentic and passionate. These are the characteristics of Calabrian gastronomy. But also its iconic ingredient, the chilli pepper, is considered among the most aromatic in the world. Thanks to the Mediterranean climate and the fertile soil where it is grown.
Does the fiery character of the Calabrians come from the chilli they eat? Or is it the chilli pepper that grows in the image and likeness of the Calabrians, who adore them as if they were sacred? Who knows! What is certain is that this spicy red jewel is now recognized as the very essence of Calabria. Some daredevils savour it pure, to discover its intensity and aromatic complexity. Otherwise, it can be used to add zest to traditional dishes—like ’nduja, a boldly flavoured sausage so soft it can be spread on bread. ’Nduja can also become a seasoning, for example, to enrich a plate of fileja, a typical fresh pasta with a firm texture. With every forkful, one is swept away by the vibrant energy of a dish that reflects the boundless warmth of its people.
But Calabria does not just mean spiciness. It also means extra virgin olive oil made from the fruits of centuries-old trees. Magnificent trees whose twisted trunks seem to mirror the tangled alleys of some inland villages. Calabria also means the earthy scent of mushrooms that capture the essence of the forest and the aroma of wild herbs that bring the Mediterranean scrubland to the table. Flavours and fragrances of fruits and vegetables that thrive only in this land, like the celebrated Tropea onion, sweet and delicate, practically essential in a tomato salad. Or bergamot, a citrus fruit to be enjoyed in creams, liqueurs, and drinks, or even "worn," as it is a precious ingredient in prestigious perfumes.
Whether harvested or cultivated, fresh or preserved, the gifts of this land are all extraordinary and unmistakable.
This region releases intense aromas. Here, the cuisine is a celebration of ingredients and flavours. Bold, decisive, genuine, lively, authentic and passionate. These are the characteristics of Calabrian gastronomy. But also its iconic ingredient, the chilli pepper, is considered among the most aromatic in the world. Thanks to the Mediterranean climate and the fertile soil where it is grown.
Does the fiery character of the Calabrians come from the chilli they eat? Or is it the chilli pepper that grows in the image and likeness of the Calabrians, who adore them as if they were sacred? Who knows! What is certain is that this spicy red jewel is now recognized as the very essence of Calabria. Some daredevils savour it pure, to discover its intensity and aromatic complexity. Otherwise, it can be used to add zest to traditional dishes—like ’nduja, a boldly flavoured sausage so soft it can be spread on bread. ’Nduja can also become a seasoning, for example, to enrich a plate of fileja, a typical fresh pasta with a firm texture. With every forkful, one is swept away by the vibrant energy of a dish that reflects the boundless warmth of its people.
But Calabria does not just mean spiciness. It also means extra virgin olive oil made from the fruits of centuries-old trees. Magnificent trees whose twisted trunks seem to mirror the tangled alleys of some inland villages. Calabria also means the earthy scent of mushrooms that capture the essence of the forest and the aroma of wild herbs that bring the Mediterranean scrubland to the table. Flavours and fragrances of fruits and vegetables that thrive only in this land, like the celebrated Tropea onion, sweet and delicate, practically essential in a tomato salad. Or bergamot, a citrus fruit to be enjoyed in creams, liqueurs, and drinks, or even "worn," as it is a precious ingredient in prestigious perfumes.
Whether harvested or cultivated, fresh or preserved, the gifts of this land are all extraordinary and unmistakable.
The ubiquitous companion to all these delights on Calabrian tables is bread, a masterpiece renowned throughout the entire Peninsula. It is produced in dozens of different varieties, each typical of the many villages with a strong baking tradition. One of the most prized is the bread of Cerchiara. An ancient excellence, it is light and crispy, prepared slowly to preserve its aroma and fragrance even for 10-15 days.
Calabria is an abundant and varied land. Characteristics that you can find in its recipes, simple and rich at the same time, and always served in generous portions.
Try counting the ingredients in baked pasta. Or try refraining from second helpings (and even thirds) in front of a tray of typical desserts. Like pitta ‘mpigliata from San Giovanni in Fiore, crumbly and fragrant, it reveals a riot of dried fruit, citrus peel, local spices, and honey with every bite. Or the bocconotti of Mormanno, a triumph of homemade grape or sour cherry jam, concealed within a shortcrust pastry made today just as it was 300 years ago.
Go ahead, try and resist…
"Tasting Calabria" means savouring delights that can make your taste buds dance to the tarantella. It’s an intense and unforgettable experience that captures the heart and palate of anyone who tries it.
The ubiquitous companion to all these delights on Calabrian tables is bread, a masterpiece renowned throughout the entire Peninsula. It is produced in dozens of different varieties, each typical of the many villages with a strong baking tradition. One of the most prized is the bread of Cerchiara. An ancient excellence, it is light and crispy, prepared slowly to preserve its aroma and fragrance even for 10-15 days.
Calabria is an abundant and varied land. Characteristics that you can find in its recipes, simple and rich at the same time, and always served in generous portions.
Try counting the ingredients in baked pasta. Or try refraining from second helpings (and even thirds) in front of a tray of typical desserts. Like pitta ‘mpigliata from San Giovanni in Fiore, crumbly and fragrant, it reveals a riot of dried fruit, citrus peel, local spices, and honey with every bite. Or the bocconotti of Mormanno, a triumph of homemade grape or sour cherry jam, concealed within a shortcrust pastry made today just as it was 300 years ago.
Go ahead, try and resist…
"Tasting Calabria" means savouring delights that can make your taste buds dance to the tarantella. It’s an intense and unforgettable experience that captures the heart and palate of anyone who tries it.
Gastronomic Calabria: frequently asked questions
What food experiences can you enjoy in southern Italy?
Southern Italy, like the rest of the country, is rich in specialities and recipes that showcase local products.
Cheeses, produce from the land, olive oil, essential to the preparation of all dishes, as well as local wines play an important role in southern cuisine.
Fish is also very much present in these regions surrounded by the sea, as is pork, which is at the heart of a long tradition of cured meats that the southern regions are particularly proud of.
Discovering this cuisine also means discovering a territory, its traditions and its history. Here, gastronomy is an integral part of everyday life and offers a true invitation to connect with local culture.
Which Calabrian specialities should you taste?
There are many Calabrian specialities made from exceptional products.
These include the red onion of Tropea, ’nduja, citrus fruits and especially bergamot, liquorice, as well as wines made from native grape varieties, some of which date back to the time of Magna Graecia.
Calabria is also renowned for Sila potatoes, which are used in many recipes, such as “patate ’mpacchiuse”, a simple and comforting dish made with potatoes and peppers.
Sibari rice, Bagnara torrone, Aspromonte black pork, chilli pepper of course… and the list is far from complete!
All these products give rise to a multitude of recipes, prepared in countless ways in family kitchens and restaurants alike.
Even the region’s Michelin-starred restaurants build their dishes around these local products, showcasing them with creativity and originality.
What is a food holiday in Calabria like?
A gastronomic stay in Calabria is a real tour of the region, discovering its products and specialities.
From Costa Viola to Tropea, from Camigliatello Silano to Rocca Imperiale, from Spilinga to Cirò, a week to taste, savour, experience and breathe in the flavours of Calabria.
Tables that are sometimes simple, sometimes more sophisticated, but always authentic and sincere, where cuisine tells the story of the land and the people who bring it to life.
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