There is the peasant tradition, which is expressed in a superlative way especially in cold cuts, from capocollo to soppressata dop to the very spicy ‘nduja, and in cheeses, such as pecorino and caciocavallo. The Bourbon tradition, rich especially in ricotta-based sweets. The Greek and Albanian ones, brought by communities immigrated centuries ago to the inland, whose typical recipes have also been recovered by restaurants.
The undisputed king of the cuisine is, naturally, the hot red chili pepper, but there are also eggplants, tomatoes, broad beans, peppers, and the wonderful red onions of Tropea. Bread is also important, especially durum wheat bread, often baked in wood-fired ovens (perhaps fueled with orange tree branches) and homemade pasta (unmissable are the paccheri).
Finally, very tasty are the specialties based on lamb and kid; or fish dishes, coming from the very long Tyrrhenian and Ionian coasts. Masterpieces of taste, accompanied by local wines, such as Cirò or Lamezia, which are experiencing a happy moment of rediscovery. Quality addresses are: 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).
