There is the peasant tradition, which is expressed in the most extraordinary way especially in cured meats, from capocollo to soppressata dop to the very spicy ‘nduja, and in cheeses, such as pecorino and caciocavallo. The Bourbon influence, rich especially in ricotta-based sweets. The Greek and Albanian heritages, brought by immigrant communities centuries ago to the inland areas, whose typical recipes have also been revived by local restaurants.
The undisputed king of the cuisine is, naturally, the hot red chili pepper, but there are also eggplants, tomatoes, fava beans, peppers, and the wonderful red onions of Tropea. Bread is also important, especially durum wheat bread, often baked in wood-fired ovens (sometimes fueled by orange tree twigs) and homemade pasta (paccheri are a must).
Finally, very flavorful are the specialties based on lamb and kid; or the fish dishes, with fish coming from the very long Tyrrhenian and Ionian coasts. Masterpieces of taste, accompanied by wines from the area, such as Cirò or Lamezia, which are experiencing a happy moment of rediscovery. Quality venues include: Taverna degli Ulivi and Rose al Bicchiere in Reggio Calabria; Osteria dell’Arenella in Cosenza; L’Approdo in Vibo Valentia Marina; Da Ercole in Crotone; L’Aquila d’Oro in Cirò (Crotone); La Brace and Vecchia Posta in Catanzaro; La Guardiola in Diamante (Cosenza); La Scogliera in Amantea (Cosenza) and Alla Pescatore in Scilla (Reggio Calabria).
