Calabria takes you by the palate! The typical Calabrian dishes win you over with the authenticity of their ingredients, which speak the ancient and familiar language of the farmer, the fisherman and the shepherd.
A language that does not renounce innovation and also puts the creativity of no less than 6 Michelin-starred restaurants on the plate, where the young starred chefs, heirs to the best Calabrian gastronomic tradition, know how to pamper the most demanding palates.
Not only 'nduja, cured meats and hot chilli peppers in Calabrian food and wine, but as many as 23 PDO and 17 PGI products: from the Red Onion of Tropea to the Liquorice of Rossano, from the Bergamot of Reggio Calabria to the Pecorino of Monte Poro, passing through Caciocavallo and Patata Silana, Stocco and Sardella and other extraordinary local citrus fruits, such as the clementines and citrons of the Riviera of the same name.
Calabria gives you the fragrance of its homemade bread and extra virgin olive oil. Last but not least? Figs from Cosenza, Nougat from Bagnara and Truffle ice-cream from Pizzo.
To toast, all you need is a good glass of Cirò DOC or one of the many declinations of the prized Calabrian grape varieties, among the most appreciated in the world (Gaglioppo, Magliocco, Greco, Zibibibbo, among the most representative).