Calabria’s cuisine is deeply rooted in the region’s peasant traditions, with its most significant dishes tied to religious holidays when families gathered for lunches or dinners, or to family life events such as weddings and baptisms. Despite Calabria being nestled between two seas, its traditional cuisine is primarily land-based, almost mountainous in nature. This is due to the region’s interior being dominated by the Sila mountains, the Pollino massif, and the Aspromonte. Consequently, Calabrian cuisine is simple, rustic, and authentic, closely linked to local produce. Among the region’s typical products, special mention must be made of the excellent quality of olives and extra virgin olive oil, a significant portion of which is organically produced. Other renowned local products include the famous Tropea onion, a wide variety of beans and vegetables in general, and chili peppers, for which Calabria holds a leading position in Italy. The region is also notable for its citrus production, including oranges, lemons, mandarins, and clementines, as well as citrons and bergamot, the essence of which is used by the liquor, pastry, and, most notably, perfume industries.

Appetizers in Calabrian Regional Cuisine

Among the appetizers of Calabrian regional cuisine, we find cured meats such as Sopressata, Capocollo di Calabria, Cervellata, and ‘Nduja, a typical soft sausage made from parts of the pig’s offal “fifth quarter,” boiled and spiced with abundant chili pepper, known for its particularly spicy flavor. These delicacies can be paired, for instance, with a red Cirò wine. Seafood appetizers include Ovotàrica, dried tuna eggs, and Mùstica, a paste made from dried whitebait mixed with oil and chili pepper.

First Courses in Calabrian Regional Cuisine

In Calabrian regional cuisine, Pasta plays a leading role among the “first courses“. For example, Maccaruni (Macaroni) are part of Calabria’s oldest culinary tradition and are considered the forefathers of pasta that later spread throughout the peninsula. Traditionally shaped around a wild grass stem or a knitting needle, today they are produced with industrial machines. Sciaveddi, on the other hand, are hand-pulled spaghetti. Both are served with rich sauces made from goat, beef, or pork and can be paired with a Magliocco red wine. Tagghiulini are typical Calabrian tagliatelle served with chickpeas (chi ciciri). Among the soups, Zuppa condi cipuddazzi, typical of central and northern Calabria, made of bread and wild onions, similar to Lucanian and Apulian lampascioni, Ciciari ca pasta (chickpeas with pasta), a chickpea soup with onion, pancetta, and beef leg chunks, seasoned with olive oil, and Licurdia, a soup of Tropea onions with bread and pecorino cheese, which can be paired with a Cirò rosé.

Second Courses in Calabrian Regional Cuisine

Among the second courses of Calabrian regional cuisine, we highlight, among meat dishes, Murseddu, a veal and pork pie, Stuffed goat, and Pumpkin stuffed with minced meat, accompanied, for example, by a Bivongi DOC red wine. The traditional Calabrian fish dishes are mainly focused on bluefish and tuna. The region is also known for its cheese production, including cow’s milk cheeses (Provola, Caciocavallo, fresh and salted Ricottas, and Smoked ricotta used for grating) and sheep’s milk cheeses (Pecorino Crotonese, Silano, and del Pollino).

Desserts in Calabrian Regional Cuisine

Among the numerous traditional desserts of Calabrian cuisine, we mention Cubbaita, a soft honey nougat, and various other types of nougat, pastries and sweets made with almond paste, Chinulille, crescent-shaped ricotta-filled sweets, and the Christmas Cicerata, a large doughnut made by gluing together many small balls of fried dough made from flour and eggs, with honey syrup,  and powdered toasted almonds. The rare and sought-after traditional Greco di Bianco passito wine is the ideal accompaniment to Calabrian desserts.