There is the peasant tradition, which is expressed in a superlative way especially in cold cuts, from the capocollo to the soppressata dop to the very spicy ‘nduja, and in cheeses, such as pecorino and caciocavallo. The Bourbon one, especially rich in ricotta-based sweets. The Greek and Albanian ones, brought by immigrant communities centuries ago to the hinterland, whose typical recipes have also been recovered by the catering industry.
The undisputed king of the cuisine is, of course, the spicy red chili pepper, but there are also eggplants, tomatoes, broad beans, peppers, and the wonderful red onions from Tropea. Also important is the bread, especially that made from durum wheat, often baked in wood-fired ovens (perhaps fueled with orange twigs) and homemade pasta (unmissable are the paccheri).
Finally, very tasty specialties based on lamb and kid; or fish dishes, which come 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).
