Calabria
Calabria may be bordered by water on three sides of the region, but due to it's geographic landscape, it doesn't boast beach-like coastlines. Most of the coast is rocky cliffs and mountainous, thus the towns are in high range areas to avoid isolated coastal living. Because of the geography, Calabria still has solid roots in traditional cuisine and celebrate many of the ingredients they use in food festivals.
The town of Diamante host a peperoncicni festival in September and Caria celebrates the sajuca bean in August. In July, Tropea celebrates the red onion and Bagnara holds a Swordfish festival to celebrate the regions staple fish and the end of the season.
Since farmland is sparse, they use what's available to the fullest extent. The region grows, tomatoes, eggplants, potatoes, artichokes, beans, onions, peppers, asparagus, melons, citrus fruits(particularly the arancia calabrese, or bergomot, an orange only grown in Calabria) grapes, olives, almonds, figs and herbs.
The mountainous areas are used for framing pigs, goats and sheep. They also use chestnuts, acorns and wild mushrooms.
The seafood of choice is swordfish, cod, sardines, shrimp and lobster. They also have an abundance of freshwater trout in inland lakes and streams.
Due to the high humidity of the region food will spoil quickly, so Calabrians have perfected food preservation. The process consists of oiling, salting, curing, and smoking. Cured meats and sausages are very popular. A local pancetta goes well with pulp melons in the summer. Nduja(also 'ndugghi) has a spicy-hot tang and is an unusual flavor. It's made with pig's fat and organ meats with peperoncinis. This salami-style delicacy takes an entire year to cure. They also have capicola calabrese and sopressata di Calabria.
Bread is an import staple. The pane del pescatore(fishermans bread) is a local specialty with eggs and dried fruit. You'll also find focaccia and pita breads as well as special pastries and dessert breads. These have a Greek flavor with may being fried and dipped in honey.
Cheese is mostly made of goat and sheep milk but cow's milk cheese is becoming more common. A few of the cheeses are, Sciungata(sheep's milk cheese similar to ricotta), ricotta calabrese(ricotta with additional milk and salt), butirro(buttery cow's milk cheese) and the prized caciocavallo silano(this cheese carries the DOP classification). This is a cow's milk cheese that is hung to dry. This process gives it its signature teardrop shape.
The last staple in the Calabrian diet is pasta. As with the different regions you see different cuts of past. In Calabria they like to get creative with cuts like ricci di donna("curls of the lady") or capieddi 'e prieviti("hairs of the priest"). The common pastas of the region are fusili, scilateddri, lagane, cavateddri and maccheroni.
The town of Diamante host a peperoncicni festival in September and Caria celebrates the sajuca bean in August. In July, Tropea celebrates the red onion and Bagnara holds a Swordfish festival to celebrate the regions staple fish and the end of the season.
Since farmland is sparse, they use what's available to the fullest extent. The region grows, tomatoes, eggplants, potatoes, artichokes, beans, onions, peppers, asparagus, melons, citrus fruits(particularly the arancia calabrese, or bergomot, an orange only grown in Calabria) grapes, olives, almonds, figs and herbs.
The mountainous areas are used for framing pigs, goats and sheep. They also use chestnuts, acorns and wild mushrooms.
The seafood of choice is swordfish, cod, sardines, shrimp and lobster. They also have an abundance of freshwater trout in inland lakes and streams.
Due to the high humidity of the region food will spoil quickly, so Calabrians have perfected food preservation. The process consists of oiling, salting, curing, and smoking. Cured meats and sausages are very popular. A local pancetta goes well with pulp melons in the summer. Nduja(also 'ndugghi) has a spicy-hot tang and is an unusual flavor. It's made with pig's fat and organ meats with peperoncinis. This salami-style delicacy takes an entire year to cure. They also have capicola calabrese and sopressata di Calabria.
Bread is an import staple. The pane del pescatore(fishermans bread) is a local specialty with eggs and dried fruit. You'll also find focaccia and pita breads as well as special pastries and dessert breads. These have a Greek flavor with may being fried and dipped in honey.
Cheese is mostly made of goat and sheep milk but cow's milk cheese is becoming more common. A few of the cheeses are, Sciungata(sheep's milk cheese similar to ricotta), ricotta calabrese(ricotta with additional milk and salt), butirro(buttery cow's milk cheese) and the prized caciocavallo silano(this cheese carries the DOP classification). This is a cow's milk cheese that is hung to dry. This process gives it its signature teardrop shape.
The last staple in the Calabrian diet is pasta. As with the different regions you see different cuts of past. In Calabria they like to get creative with cuts like ricci di donna("curls of the lady") or capieddi 'e prieviti("hairs of the priest"). The common pastas of the region are fusili, scilateddri, lagane, cavateddri and maccheroni.