spiciness, tradition and unmistakable flavors

Of all the Italian regions, few evoke as much intensity of flavors as Calabria. Located in the “tip of the boot” on the map of Italy, between the Tyrrhenian and Ionian Seas, Calabria offers a visceral cuisine, shaped by centuries of peasant tradition, foreign influences and an indomitable passion for simple — and spicy — ingredients.

A tradition born out of necessity

Calabrian cuisine is essentially poor in ingredients but rich in flavor. It was forged over centuries by rural populations who learned to make the most of what the land and sea had to offer — and to preserve food masterfully.

As in other regions of southern Italy, scarcity shaped tastes: creativity became the rule.

Cured salamis, pickled vegetables, long-aged cheeses and the famous Chili pepper Calabrian are just some of the ingenious solutions that have become tradition.

Pepper, always her

If there is one ingredient that represents the Calabrian soul, it is pepper. The famous Calabrian pepperoni It doesn’t just set the tone for local dishes — it’s part of the region’s cultural identity. It’s found in sausages, pasta, preserves, and even sweets and liqueurs.

And it is from there that one of the greatest icons of local gastronomy is born: ‘nduja.

The most authentic flavors of Calabria

Among the region’s typical products and dishes, the following stand out:

Spilinga’s Nduja

A soft, spicy salami made with pork and a generous amount of pepperoni. It is usually served as an appetizer on rustic bread or added to pasta sauces and risottos.

‘Nduja di Spilinga: creamy, lightly smoked and intensely spicy salami, typical of CalabriaTropea red onion

Sweet and delicate, this onion It is a local star. It is used in salads, marmalades, preserves and hot dishes. Its mild flavor makes it a favorite even among those who turn their noses up at the common onion.

Red onion from Tropea (PGI): sweet, versatile and a symbol of Calabria’s culinary identityCaciocavallo Silano

One of the oldest cheeses in southern Italy, with a strong flavor and firm texture. Matured in a bag and hung on double ropes, it is perfect grilled or grated over pasta.

Caciocavallo Silano Calabrian Soppressata

Artisanal cured sausage, with pork, fat, spices and — of course — pepper. Firm, tasty and full of personality.

Soppressata di Calabria is a cured sausage made with pork, fat, spices and pepperoni. Firm, intense and artisanal.
Figs from Cosenza

Sun-dried figs, traditionally stuffed with nuts or covered in chocolate. A classic dessert at Calabrian festivals.

Typical dishes that tell storiesFileja with ‘nduja: Handmade pasta served with spicy creamy salami.Pee-pee: Peppers stuffed with bread, cheese and herbs, baked until golden brown.Pasta ca’ muddica: Spaghetti with anchovies, garlic and toasted breadcrumbs, representing the simplicity of peasant cuisine.Morzello: Veal offal stew with tomato and pepper sauce, typical of Catanzaro.Pasta and potatoes for tijeddra: A dish of pasta and baked potatoes with cheese and tomato sauce, traditional from Cosenza.Pitta ‘mpigliata: Sweet doughnut-shaped sweet filled with dried fruits, honey and spices, served at parties and celebrations.Pasta ca’ muddica: spaghetti with breadcrumbs, garlic, olive oil and anchovies

Calabria has several products with indication of origin (PDO and IGP), such as:

Purple onion from Tropea (PGI)Caciocavallo Silano (DOP)Soppressata, Salsiccia, Capocollo and Pancetta di Calabria (all PDO)Cosenza Files (DOP)Sila Potato (PGI)Bergamot from Reggio Calabria (PDO)Tartufo di Pizzo (IGP), the iconic artisanal ice cream filled with chocolateTartufo di Pizzo (IGP), artisanal ice cream with chocolate fillingA cuisine for those seeking authenticity

With its rich, simple cuisine deeply rooted in tradition, Calabria offers a remarkable gastronomic experience. It’s food with soul, made to be shared—and to warm the heart and the palate.

Pasta e patate ara tijeddra: a traditional dish of pasta and baked potatoes with cheese and tomato sauce from Cosenza