Calabrian Cuisine

The New York Times recently featured Calabria as a top place to visit, highlighting its exceptional food and wine, organic farming, unique products like bergamot and red onions, and traditional dishes such as stuffed eggplants.

Calabria, and particularly the village of Nicotera, also serves as the spiritual and scientific birthplace of the Mediterranean Diet, coined by the American physiologist Ancel Keys.

Most dishes in Calabria have a deep connection to locally-sourced ingredients. Hearty pasta dishes and beautifully-cured meats, like soppressata, 'nduja, and capocollo are typically on the menu. The coast provides a generous supply of fresh swordfish and anchovies.

For dessert, you’ll find luscious confections sweetened with golden honey, dried figs, aromatic citrus peels and cruncy almonds.