Chili pepper, ‘nduja and Tropea onions are the first ingredients that come to mind when talking about Calabrese cuisine. But besides those ingredients, this region in southern Italy, the toe of the boot, boasts a variety of dishes and recipes inspired by its natural landscape and fertile terrain, mountains and hills encircled by the sea;

agricultural fields yield excellent products, the mountainous areas produce delicious cheeses, while viticulture and olive production are on the rise. Calabrian recipes make large use of vegetables, especially eggplant, tomatoes, peppers, red onions and fava beans.