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.