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.
Calabrian pasta covers the full spectrum, from humble simple 'needs must' dishes to extravagant meat and cheese-filled parcels in a fiery tomato sauce. The one thing that links them together? They're all absolutely delicious. Take a look at three stunning examples and cook them to see for yourself.
Naples might steal all the headlines for its gelato, but in Calabria they really know how to stay cool in the blazing southern Italian sun. Read up on what to order while you're there, or try making two of the region's most famous frozen desserts yourself for when the summer sun is shining.
Tropea onions are Calabria's most prized vegetable, with their bright purple colour and intense sweetness finding their way into all sorts of dishes. Find out why they're so special, then get your hands on some and cook a stunning soup or use them to stuff a pitta, Calabria's delicious bread-pizza-pie hybrid.
Calabria's cuisine might be based on humble ingredients, but that doesn't mean they're not delicious. Whether making the most of the local pork, looking to the coast for Calabria's beloved swordfish or want to taste an example of the southern Italian preserving technique known as sott'oli ('under oil'), these recipes are shining examples of just how tasty Calabrian cooking can be.
Calabria is famous for its love of aubergines, a vegetable that grows particularly well in the local climate. Try one of these two recipes to see how home cooks make the most of its silky texture and beautiful flavour.
At certain times of the year the Calabrian countryside is covered in swathes of bright yellow flowers from the liquorice plant, which thrives in the local clay-rich soils. See how the locals turn the sweet root into drinks and sweets, or try your hand at two of Calabria's favourite sweet treats.
As one of southern Italy’s most forward-thinking chefs, Caterina Ceraudo serves simple yet inventive cuisine on a biodynamic farm in Calabria.
It isn’t always easy working with family, but Michelin-starred father and son team Antonio and Luca Abbruzzino are united by their passion for Calabrian produce.
