The secrets of Calabria’s cuisine

Jun 18, 2015 648

In Calabria the cookery reflects the environmental conditioning of a harsh land, squeezed between high mountain ranges and a dazzlingly beautiful sea. The food is simple, humble and flavored with the strong and robust flavors of a long farming and fishing tradition.

The so-called caviale dei poveri (poor man's caviar) is the dish which more than any other expresses this. It is a paste made with anchovies' eggs, spiced up with abundant chilli and conserved in oil. The Calabrian diet is well-balanced, with a good variety of dishes based on mutton and pork, vegetables (aubergines are particularly popular) and fish.

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