Local delights

The culinary treasures of Calabria are best discovered on site. In small specialty shops and on the colorful weekly markets, you will find a wide variety of traditional delicacies – fresh, authentic, and full of flavor.

 

’Nduja from Spilinga

• A spicy, spreadable sausage made from pork and chili.
• Used on bread, pizza, or in pasta.

 

Soppressata di Calabria

• Cured, flavorful salami, often with chili.
• Typically served as an appetizer or antipasto.

 

Fileja & Maccheroni al Ferretto

• Traditional hand-rolled pasta, often served with tomato sauce, ’Nduja, or Pecorino cheese.

 

Caciocavallo Silano

• Semi-hard cow’s milk cheese with a slightly tangy flavor.
• Perfect as a snack or for gratin dishes.

 

Pecorino Crotonese

• Flavorful sheep’s milk cheese from the province of Crotone.
• Often eaten fresh or grated over pasta.

 

Cipolla Rossa di Tropea

• Sweet red onions from Tropea.
• Ideal raw in salads or caramelized in dishes.

 

Bergamot from Reggio Calabria

• A fruit with an intense aroma.
• Used in sweets, jams, and liqueurs.

 

Tartufo di Pizzo

• Chocolate ice cream with a liquid chocolate center, from Pizzo.
• A popular dessert throughout Italy.

 

Calabrian Liqueurs

• Liqueurs such as Amaro del Capo or Cedro (cedar liqueur).
• Often enjoyed as a digestif after meals.

 

Extra Virgin Olive Oil

• High-quality olive oil, fruity with a slightly sharp finish.
• The base of many Calabrian dishes.

 

Swordfish (Pesce Spada)

• Especially popular along the coast, grilled or cooked in tomato sauce.

 

Calabrian Chili Peppers (Peperoncino Calabrese)

• Red chili peppers, often dried or made into a paste.
• A key ingredient in many spicy dishes.

Breakfast in Italy

Italians usually have a light breakfast. An espresso or cappuccino is almost always included, often accompanied by a sweet pastry such as a cornetto or brioche. Hearty breakfasts are less common and usually only enjoyed at home or on special occasions.

Lunch – the Main Meal

Lunch is the most important meal of the day. It is often served warm and in multiple courses, with pasta, rice, vegetables, meat, or fish. Bread and a glass of water or wine typically accompany the meal. In many regions of Italy, lunch is also a time to gather with family and friends.

Dinner – a Lighter Meal

In the evening, Italians usually eat lighter than at lunch. Small portions of pasta, fresh vegetables, fish, or simple dishes are common. Dinner is often more relaxed and less elaborate, especially on weekdays.

Aperitivo – a Social Start to the Evening

The aperitivo is a drink before dinner, often served with small snacks. It is meant to stimulate the appetite and is also a popular social moment to unwind and enjoy the start of the evening.