With the sea in your eyes, the typical Calabrian cuisine
Calabria is a rich land that has so much to offer: crystal clear sea, unspoilt nature, cities of art and breathtaking views but an excellent reason to visit it is the typical Calabrian cuisine, recognized for its genuineness and the strong influence of Mediterranean flavours.
‘Nduja, fileja and typical products
In addition to the renowned ‘nduja – a meat-based, creamy and spicy sausage- belonging to the local Calabrian tradition are fresh durum wheat pastas such as fileja, pipi (peppers) and potatoes, Monte Poro sheep’s milk cheeses, smoked caciocavallo and ricotta cheeses, meatballs and eggplant, and crisp, firm and round bread made with ancient flours.
Vintage olive oil, catch of the day and vegetables
One cannot, moreover, speak of typical cuisine without mentioning the vintage olive oil, the catch of the day (sea bream, swordfish, snapper, sea bream, octopus, to name a few), the vegetables ripened in the hot southern sun among which the red onion of Tropea dominates.
Local spices, herbs and chillies
Ever-present are local spices such as oregano used to flavor, for example, the Caprese made with mozzarella and the freshest tomatoes, and herbs such as basil and chili pepper that give character to each dish.
Calabrian sweets
Among the desserts, true treasures of the local cuisine are Pizzo truffles, handmade hazelnut and chocolate ice cream, the flagship of Calabrian pastry making, renowned throughout the world; almond pastries; Parghelia lemon, coffee, strawberry or licorice granitas served with brioches “col tuppo” (with the chignon); and pitte impigliate, pastries filled with dried fruit, honey and cinnamon.
Local wines, liqueurs and drinks
Red and white wines from the best wineries and drinks such as Moka coffee drink produced by local roasters, Sila bitters, and Amarelli licorice liqueur further enrich the taste experience to be had in and around Zambrone.
