The region constitutes the tip of the boot. It is washed to the west by the Tyrrhenian Sea, to the east by the Ionian Sea, to the northeast by the Gulf of Taranto and to the southwest it is separated from Sicily by the Strait of Messina, whose minimum distance between Capo Peloro in Sicily and Punta Pezzo in Calabria is of only 3.2 km, due to the deep geological link between the Aspromonte massif and the Peloritani mountains.
Its territory has been inhabited by a vast series of ancient peoples, such as Aschenazi, Ausoni, Enotri (Itali, Morgeti, Siculi), Lucani, Bruzi, Greeks and Romans. In the Middle Ages by the Byzantines and the Normans. Then, following the fate of the Kingdom of Naples, from Angioini and Aragonese. Finally he found his place today first in the Kingdom of Italy, then in the Italian Republic.
In Calabria, preserved foods are very important, such as salted anchovies, desalted and put under oil with chilli, pork sausages (such as' nduja and Calabrese soppressata), cheeses, pickled vegetables and dried tomatoes, which allowed to survive in periods of famine, as well as to the long periods of siege by Saracen pirates (them Turks). A warning that must be done is that the Calabrian cuisine is not uniform in its provinces: there is no real ethnic and linguistic unity, so even its culinary productions are not homogeneous, being affected by the ancient division between Calabria Citeriore and Calabria Ulteriore.
The Calabrian cuisine is a cuisine of peasant origin with numerous dishes strongly linked to religious celebrations: at Christmas and at Epiphany it was customary to put thirteen courses on the table, while at Carnival they eat macaroni, meatballs and pork. Easter is celebrated with roast lamb, cudduraci and spiritual breads and so on for other holidays. Every family life event, such as weddings, baptisms, etc., is always celebrated with a special dinner or lunch.
It is typical of the areas of the Poro plateau: Spilinga (in the province of Vibo Valentia) is the municipality of origin. Prepared with the fat parts of the pig, with the addition of the Calabrian hot pepper, it is stuffed into the blind gut (orba) and then smoked. Historically, 'nduja is a poor dish, born to use pig meat scraps: spleen, stomach, intestine, lungs, esophagus, heart, trachea, soft parts of back and pharynx, fleshy portions of the head, furous muscles, lymph nodes, grease from various regions, etc. Commercial success is at the origin of the current changes in the various compositions.
Red Onion of Tropea
It is composed of various concentric fleshy tunics of white color and with a red envelope; it has been cultivated in these areas for over two thousand years, imported by the Phoenicians, and for over a century, now combined with tourism, it contributes to the socio-economic development of the area. The sweetness of the vegetable seems to depend on the particularly stable microclimate in the winter period, without changes in temperature due to the action of mildness exerted by the proximity of the sea.
Typical dish of the city of Reggio Calabria and surrounding areas. The small meat fragments that are deposited on the bottom of the boiling pot are commonly called curcuci. Pork fritters are typical of the city of Reggio Calabria. Outside of it, if not in the direct surroundings, there are similar preparations, produced with widely different techniques, which take on names such as risimoglie, scarafuagli or sprinzuli.
La Cuccìa, is a typical dish of the province of Cosenza, based on boiled wheat, goat meat and / or pork and spices. It is traditionally prepared in the municipalities of the Presilana area of the province of Cosenza. The preparation takes about 3 days and passes through different phases: cleaning the grain, subsequent maceration, boiling and cooking in the traditional wood-burning oven. For the preparation a traditional terracotta container called Tinìellu is used.
Ancient dish of mountain cuisine of Mammola, territory of the Aspromonte National Park and of the areas of the province of Reggio Calabria. The recipe includes ground pork, eggs, bread soaked in water, grated goat cheese, garlic and chilli. In ancient times the meatballs were used in festive occasions, with the sauce the homemade pasta was seasoned. The meatballs are served as a second course.
Macaroni-like pasta, homemade with the typical Calabrian underwire that was used to make stockings; in the vibonese and the reggino, for the preparation it is used, or at least used, to wrap them with the gonacs, or the woody stems of the disa flower. They go very well with goat meat. In Vibonese a traditional combination is the one with chickpeas. In the Reggino area, they are seasoned with pork ragù and in Bova the goat ragu is typical, which must be a slab that has not known the male.
Typical Calabrian sweet originating from Soriano Calabro. It is made with flour, caramelized honey, anise liqueur and other aromas. Typical of festivals and folk festivals, the 'Nzuddhe are usually adorned with colorful decorations and sold at stalls on the typical chests of the "mustazzolari". Given the lack of leavening, these freshly cooked desserts are extremely hard and therefore difficult to chew.
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