{"id":5758,"date":"2024-09-27T16:18:14","date_gmt":"2024-09-27T16:18:14","guid":{"rendered":"https:\/\/www.caminiatravel.com\/caminiatravel\/gastronomic-calabria\/"},"modified":"2025-03-11T09:03:29","modified_gmt":"2025-03-11T09:03:29","slug":"gastronomic-calabria","status":"publish","type":"page","link":"https:\/\/www.caminiatravel.com\/caminiatravel\/discover-calabria\/gastronomic-calabria\/?lang=en","title":{"rendered":"Gastronomical Calabria"},"content":{"rendered":"
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Traveling with taste<\/h3><\/div>
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Among the delicacies of Calabria<\/p>\n<\/div><\/div><\/div><\/div>

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.<\/p>\n

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\u2014like \u2019nduja<\/em>, a boldly flavoured sausage so soft it can be spread on bread. \u2019Nduja<\/em> can also become a seasoning, for example, to enrich a plate of fileja<\/em>, 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.<\/p>\n

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<\/em> 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.<\/p>\n

Whether harvested or cultivated, fresh or preserved, the gifts of this land are all extraordinary and unmistakable.<\/p>\n<\/div>

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.<\/p>\n

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\u2014like \u2019nduja<\/em>, a boldly flavoured sausage so soft it can be spread on bread. \u2019Nduja<\/em> can also become a seasoning, for example, to enrich a plate of fileja<\/em>, 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.<\/p>\n

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<\/em> 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.<\/p>\n

Whether harvested or cultivated, fresh or preserved, the gifts of this land are all extraordinary and unmistakable.<\/p>\n<\/div><\/div><\/div>

Richiedi un preventivo per il tuo prossimo soggiorno in Calabria!<\/h4><\/div><\/div><\/div>
Richiedi un preventivo<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div>\n

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.<\/p>\n

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.<\/p>\n

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 \u2018mpigliata<\/em> 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<\/em> 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.<\/p>\n

Go ahead, try and resist\u2026<\/p>\n

\"Tasting Calabria\" means savouring delights that can make your taste buds dance to the tarantella. It\u2019s an intense and unforgettable experience that captures the heart and palate of anyone who tries it.<\/p>\n<\/div>

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.<\/p>\n

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.<\/p>\n

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 \u2018mpigliata<\/em> 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<\/em> 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.<\/p>\n

Go ahead, try and resist\u2026<\/p>\n

\"Tasting Calabria\" means savouring delights that can make your taste buds dance to the tarantella. It\u2019s an intense and unforgettable experience that captures the heart and palate of anyone who tries it.<\/p>\n<\/div>

Gallery<\/h4><\/div>