What to eat in Vibo Valentia: typical dishes not to be missed

Nestled between the Costa degli Dei Regional Marine Park, the woods of Mount Poro and the Serre Regional Park, the province of Vibo Valentia is a hub of biodiversity that can be seen and tasted at the table.

Let's discover together what to eat in Vibo Valentia and its surroundings and what the typical dishes of Vibo Valentia are on a gastronomic tour of the sea and mountains.

Ready to taste the authentic flavours of the Vibo Valentia area?

The gastronomic itinerary to discover what to eat in Vibo Valentia starts with the strong flavours of the hinterland, with a taste of one of the most delicious Calabrian cheeses: Pecorino di Monte Poro DOP. To taste it directly from the producers, we climb up to the panoramic peak, where the view embraces the Costa degli Dei, and visit one of the many dairies in Vibo Valentia that produce it. What is so special about Pecorino del Poro? The particular microclimate, due to its location overlooking the Tyrrhenian Sea and the varied vegetation, makes this sheep's milk cheese, to which kid or lamb rennet is added, unmistakable. Available fresh (20 to 60 days), semi-mature (2 to 6 months) and mature (6 to 24 months), Pecorino di Monte Poro is perfect on traditional Calabrian cheese boards, paired with equally tasty Calabrian PDO cured meats, fresh broad beans, honey and various local jams.

Speaking of jams, have you ever tasted the one made with Tropea Red Onion PGI? If you haven't, now is the time to try it on a slice of homemade bread. The very sweet Tropea Red Onion is the queen of typical dishes in Vibo Valentia, both raw, spreadable and in the traditional Calabrian salad (with tomatoes, Tropea Onion, black olives, basil and chilli pepper), and cooked, as an ingredient in sauces and fried dishes. The PGI includes a very large production area, which extends to the provinces of Catanzaro and Cosenza and along the Middle Tyrrhenian Sea, but it is here, between Vibo Valentia and Tropea, that the famous onion finds its greatest recognition. What makes it so sweet? Its high glucose and fructose content, which make it palatable and popular on the international market as a real delicacy. The colour immediately brings to mind the beneficial substances that give it its purple hues: vitamins C and E, selenium, iodine, zinc, iron and magnesium. In short, Calabria's Red Gold is an elixir of long life!

The city of Vibo Valentia and the entire province are also renowned for certain traditional gastronomic products known throughout the world. One above all? His Majesty, the 'Nduja of Spilinga. Starting from Spilinga, a small town in the Vibo Valentia area, Calabrian 'nduja has conquered international markets and large distribution chains. If you are wondering what to eat in Vibo Valentia, you cannot miss 'nduja: historically created as a poor man's dish to reuse pork scraps and fatty parts, 'nduja (from the Latin 'indùcere', meaning 'to stuff') is a smoked sausage made with hot Calabrian Chilli Peppers. The best way to enjoy 'Nduja di Spilinga? Lightly heated in a special 'nduja warmer and spread on a slice of toasted bread, accompanied by a good glass of wine. In addition to being eaten on its own, 'nduja is a basic ingredient in some typical dishes from Vibo Valentia, used in a thousand recipes: as a base for a ragù or a simple tomato sauce, on pizza, in omelettes and... even in desserts!

Starting with the appetiser, a Calabrian platter featuring all the products tasted so far, the menu of the day continues with typical dishes from Vibo Valentia, including the unmissable Fileja 'Nduja e Gorgonzola (fresh homemade pasta with PAT certification, topped with 'nduja, gorgonzola and the ever-present Pecorino del Poro), a delicious variation on the traditional recipe, topped with goat or pork ragù. Are you vegetarian? Don't worry, Vibo Valentia cuisine includes many soups and broths made with local vegetables, such as Surjàca di Carìa (Drapia), a variety of bean typical of Mount Poro, and Licùrdia, the traditional soup made with Tropea Red Onion, potatoes and pecorino cheese, both cooked over a low heat and served in special 'pignàte' (small terracotta pots). Among the typical dishes of Vibo Valentia, there is no shortage of main courses based on grilled meat and mushrooms, in particular the prized Porcino delle Serre, or fresh fish, caught directly from the ports and ancient tuna fisheries of Vibo and Pizzo, which are used to prepare some of the 'must-haves' of the maritime tradition: from Spaghetti with Sea Urchins to Fresh Tuna Steak from the Tyrrhenian Sea.

We cannot conclude our meal based on typical products from Vibo Valentia without the desserts and liqueurs that have made the province famous throughout the world: Tartufo di Pizzo ice cream and the famous Amaro del Capo. The first, created in the 1940s from a recipe handed down to children and grandchildren, is the unmistakable hazelnut ice cream, shaped in the palm of the hand and covered with a sprinkling of bitter cocoa, which surprisingly encloses a heart of melted chocolate. The second is one of the many Calabrian spirits that have travelled around the world, starting from the place from which it takes its name, the cliffs of Capo Vaticano, which give sweetness and aroma to the herbs that compose it. The typical festive desserts? Jauni, popular in Vibo and the surrounding area, are fried panzerottini made with chickpea dough and filled with cocoa and dried fruit, and Mostacciòli di Soriano Calabro ('mastazzòla') are biscuits shaped like animals and pagan symbols of good luck.

As mentioned, the area around the Port of Vibo Marina (formerly Port Santa Venere) is the perfect place to enjoy the delicacies of the coast. Here you will find the main traditional seafood restaurants and establishments, some of which have been transformed into veritable Corporate Museums, belonging to the local families who have made history in the Calabrian tuna industry: Callipo and Sardanelli, which offer tastings and guided tours. If you are wondering where to eat in the centre of Vibo Valentia, you will be spoilt for choice between award-winning trattorias and restaurants, ranging from traditional to gourmet cuisine, skilfully combining the best of the sea and the mountains. For desserts and after-dinner drinks, head to the viewpoint overlooking the Tyrrhenian Sea, where you can end your meal with a view of the sunset over the Aeolian Islands.