Calabria is the southern-most part of the Italian Peninsula, the tip of "the boot", across the Messina Strait from Sicily. This is rural country and the cuisine reflects that. Don't look for sophisticated haute cuisine here. Nevertheless, there are some really good, simple down-to-earth recipes that originated here: Spaghetti aglio olio e peperoncino, Penne all'arrabbiata, etc. The cuisine is a typical southern Italian Mediterranean mix of pork, lamb and goat, vegetables (especially eggplant), and seafood. Pasta is the main staple in Calabria. What makes Calabrian cuisine special is the tradition of preservation of the food, mainly because of climate and crop failures. As a result, there is a tradition of packing vegetables and meats in olive oil, making sausages and cold cuts and curing fish i.e. sardines. This is a classic Calabrian first course. It is another simple and quick, yet tasty dish, that can make a good first course or a late night snack with friends.
Last updated: October 12, 2010