It really is baffling why Calabria isn’t the tourist destination it should be. It’s got 500 miles of dramatic coastlines (with plenty of pristine sandy beaches), three gigantic, barely touched national parks, stunning countryside that includes rolling hills, craggy cliffs, rugged mountains and a local culture that encapsulates the Mezzogiorno (southern Italy) lifestyle perfectly.
When it comes to food, Calabrians know how to eat well. Historically this was an incredibly poor region, which means la cucina povera is integral to the vast majority of dishes. If there are five ingredients that sum up Calabria’s unique food scene, they’d be pork, peperoncino (the local chilli pepper), swordfish, Tropea onions and aubergines. ‘Nduja – a soft pork sausage flavoured with plenty of chilli – is the region’s greatest culinary achievement, but you’ll find chillies and aubergines on pretty much every menu in the area. Along the coast, fish and seafood are naturally the main attraction, with swordfish held in the highest regard (similar to Sicily, just across the water).
Calabria is very much its own region, as it is almost entirely surrounded by water (sharing just a small border with Basilicata to the north). This makes it a seriously special place to visit, especially if you’re a fan of the relaxed pace of life we all associate with southern Italy. Below we have everything you could possibly need to know about the region, plus a whole host of easy, simple, authentic recipes that showcase the local cuisine. If you hadn’t planned on visiting Calabria on your next holiday, you will do after learning all about it.
