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A
hidden paradise surrounded by the clearest water
Italy has to offer, Calabria is an undiscovered
region rich in powerful flavors. This idyllic
land is filled with many species of trees that
range from bergamot and citron to lemon, palm,
oleander, almond, chestnut, fig, olive, and
pepper trees.
 These
natural elements are used as important
ingredients in the local cuisine.
Calabrian cuisine is among the most flavorful
and spicy food Italy has to offer, abounding in
seafood and vegetables. The most commonly cooked
fish are swordfish and tuna, which are mainly
caught on the western coast. Bottarga,
or preserved tuna roe, is a local specialty and
features prominently in many traditional dishes.
The abundance of sheep in the area is the source
of Calabria's various lamb dishes and some of
its many cheeses. Calabria is also famous for
its caciocavallo, a cow's milk cheese
that is good raw but even better grilled
alongside some vegetables. Eggplant and peppers
are cooked in sauces, pickled, grilled, or fried
as an appetizer, main course, or side dish.
 If
you are a pepper lover and are traveling through
Calabria, order a peperonata, a stew of
peppers and meaty local capers. Chili peppers
are dominant and used in everything from cured
meats to pasta. Particularly famous are
Calabrian spicy sausages, or soppressata, which
are excellent appetizers or sandwich fillers.
Figs, chestnuts, and almonds are mainly used in
desserts like Fichi Ripieni (Stuffed
Figs), a specialty of Cosenza that tops dried
figs with cocoa, almonds, and other nuts. These
few ingredients are essential to local cooking
and are the basis of many flavorful dishes.
taken by
http://www.italiancookingandliving.com
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