Destination
- Art-History-Culture
- Nature
- HandCraft
- Gastronomy
- The Straits of Messina
Typical Products
Mediterranean tastes
The produce of the land together with fishing, hunting, sheep rearing and breeding activities have all influenced the local cuisine over the centuries. A cuisine that could be considered “poor”, simple and tasty.
Along the Coast there is an abundance of fresh fish, and the Costa Viola is particularly known for its swordfish (fresh from May to September), which has existed for centuries and today represents an attraction.
Cittanova and Mammola are famous for the way they prepare “pescestocco”, which is dried cod, and make “ventricelli” from the entrails.
Pork dishes are quite common throughout the region, and in some areas goat's meat is popular. People still prepare home-made macaroni, which are then covered with rich pork or goat meat sauces. The final touch is a sprinkling of dried salted ricotta cheese.
The local olive oil from the Gioia Planes and its immense century-old olive groves is of good quality, as is the ricotta and pecorino goat's cheese from the Aspromonte.
The many types of preserves in oil or vinegar are well worth trying, especially the dried tomatoes, the aubergines, the olives and artichokes.
One of the symbols of Calabria is the chilli pepper, which is used in many dishes: it “burns”, giving an intense flavour to the dish.
Along the Tyrrhenian coast there are many citrus fruit orchards: these include good quality oranges and lemons, such as the kind called “verdello”, due to its green colour, which grows along the Costa Viola. Then there is the bergamot, a fruit which only grows along the coast of the province of Reggio Calabria. Its essence is fundamental for the perfume industry. The bergamot can also be used for cooking and is the main ingredient in certain recipes that may be savoury or sweet.
Apart from citrus fruit, there are also many other types of fruit such as prickly pears and “anone”.
The most important wines to be produced in this area are the “Greco” and the Montonico from Bianco, the Cerasuolo from Scilla, the Pellaro, the wine from Sambatello and the wines from Bivongi.
The variety of pastries and sweet dishes is vast, many of which are prepared for special occasions: from the “cuddhuraci” at Easter to the “petrali” at Christmas. The torrone that is made in Bagnara is famous. During the various saint's days it is traditional to eat “i ‘nzuddhi”, which are made from honey, flour and sugar in many different shapes.
The produce of the land together with fishing, hunting, sheep rearing and breeding activities have all influenced the local cuisine over the centuries. A cuisine that could be considered “poor”, simple and tasty.
Along the Coast there is an abundance of fresh fish, and the Costa Viola is particularly known for its swordfish (fresh from May to September), which has existed for centuries and today represents an attraction.
Cittanova and Mammola are famous for the way they prepare “pescestocco”, which is dried cod, and make “ventricelli” from the entrails.
Pork dishes are quite common throughout the region, and in some areas goat's meat is popular. People still prepare home-made macaroni, which are then covered with rich pork or goat meat sauces. The final touch is a sprinkling of dried salted ricotta cheese.
The local olive oil from the Gioia Planes and its immense century-old olive groves is of good quality, as is the ricotta and pecorino goat's cheese from the Aspromonte.
The many types of preserves in oil or vinegar are well worth trying, especially the dried tomatoes, the aubergines, the olives and artichokes.
One of the symbols of Calabria is the chilli pepper, which is used in many dishes: it “burns”, giving an intense flavour to the dish.
Along the Tyrrhenian coast there are many citrus fruit orchards: these include good quality oranges and lemons, such as the kind called “verdello”, due to its green colour, which grows along the Costa Viola. Then there is the bergamot, a fruit which only grows along the coast of the province of Reggio Calabria. Its essence is fundamental for the perfume industry. The bergamot can also be used for cooking and is the main ingredient in certain recipes that may be savoury or sweet.
Apart from citrus fruit, there are also many other types of fruit such as prickly pears and “anone”.
The most important wines to be produced in this area are the “Greco” and the Montonico from Bianco, the Cerasuolo from Scilla, the Pellaro, the wine from Sambatello and the wines from Bivongi.
The variety of pastries and sweet dishes is vast, many of which are prepared for special occasions: from the “cuddhuraci” at Easter to the “petrali” at Christmas. The torrone that is made in Bagnara is famous. During the various saint's days it is traditional to eat “i ‘nzuddhi”, which are made from honey, flour and sugar in many different shapes.
