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.