Everything in Calabria is strong and intense. Nevertheless cuisine is savoury and spicy, like one of the most famous Calabria’s product: the hot pepper (pepperoncino), found in most typical dishes, such as toasted bread with n’duja sausage or sardines – called the “caviar of the poor” – to pork sausages, from pasta sauces to fish dishes.
The spicy flavor of hot pepper contrasts with the sweet taste of the Tropea red onion, awarded with the PGI quality mark, usually used seasoning dishes as well as for curative purposes.
First dishes includes home made pasta, such as (strangugghj, fileja, maccaruni) that are still made today using the old methods, always dressed with delicious extra-virgin olive oil.
Other typical products are liquorice, citrus, herbs, honey, jams and bergamot liqueurs.
Among the most renowned wines we have to mention Cirò, Greco di Bianco and Arghillà.