The local products of Calabria:
(you can find them in the traditional shops and at the weekly markets)
The Red Onion of Tropea
The Redo Onion grows in the area between Briatico and Capo Vaticano. The particular ground and earth of this area makes the onion sweet and not bitter and gives it a really special taste.
The ‘Nduja of Spilinga
Typical spreadable and spicy salami, which you need to eat with bread or to add to the sugo of pasta.
Extra virgin olive oil
The extra virgin olive oil of Calabria gets its traditional character because of the special microclimate, which gives the product higher quality than the other olive oil which is produced in the rest of Italy.
Peperoncino (Red Pepper)
The Red Pepper is a specialty of the calabrian kitchen. It is very spicy and has a strong smell. It is used for many typical dishes.
The local wine
The most famous D.O.C. wine of Calabria are: Bivongi, Cirò, Savuto, Donnici, Greco di Bianco, Pollino, Lamezia e Melissa.
Pecorino
Typical calabrian cheese, produces out of the milk of the sheep (in italian: pecora). From there derives the name “pecorino”.
Fileja
(Fresh pasta)
Ancient traditional production of fresh pasta.
Vecchio Amaro del Capo
(Capo Vaticano)
Known worldwide, the most famous calabrian liqueur. It is produced with siple elements: water, neutral alcohol, sugar, herbal tea and natural aromas. It is conserved in the freezer at -20 degrees.