Calabria eat · Eating in Calabria
All Destinations | Europe | Asia | North America | Africa | South America | Oceania | Hotels
Eating in Calabria
Eating in Calabria
If there is a fundamental ingredient to Calabrese cooking, it would be the peperoncino. Calabrese cooking tends toward the spicy thanks to the generous use of various varieties of hot peppers in regional cuisine. In fact, so popular is the peperoncino, that the village of Diamante honors the hot pepper with its own festival. In the first week of September the locals celebrate the Festival del Peperoncino, dedicated to the unofficial symbol of Calabria -- the cayenne pepper. During the festival, one can taste freshly harvested peppers or try locally-produced products that make use of the spicy condiment -- anything from pasta to (yes) gelato. Olio Santo, olive oil infused with hot pepper, is sometimes added to a plate of pasta to give it a little extra zip.
Soppressata (Sopresatta) is a popular dried sausage typical of the region.
Alici ripieni, stuffed anchovies, is a popular seafood dish.
Sardella is produced in some of the towns along the Ionian coast in the province of Cosenza. It is a spicy paste made with olive oil, mashed baby sardines and hot pepper.
Some Neapolitan specialties such as Braciole ('Raciol in Calabrese dialect) are common in the region.
The Most Frequently Asked Travel Questions about Calabria
Where To Stay & Best Hotels in Calabria - updated May 2024
SAVE up to 75% on Last Minute deals! Search for discount Calabria hotels, motels, apartments, hostels, guest accommodations and vacation resorts. Book now and pay at the hotel. Instant email confirmation!
>>> SEARCH FOR DEALS <<<
WHERE TO TRAVEL NEXT IN 2020
Calabria Travel Guide from Wikitravel. Many thanks to all Wikitravel contributors. Text is available under Creative Commons Attribution-ShareAlike 3.0, images are available under various licenses, see each image for details.