GET TO KNOW "THE TOE"
Geographical Location
Calabria is located in the "toe" of the Italian Peninsula's boot-shaped map, bordered by the Tyrrhenian Sea to the west and the Ionian Sea to the east. It is separated from Sicily by the Strait of Messina.
Culinary Identity
Calabrian cuisine is famous for being spicy, with heavy use of chili peppers (peperoncino), 'nduja (a soft, spicy salami), oregano and other herbs and spices, and preserved vegetables.
Natural Beauty
Calabria is known for its mountainous interior (like the Aspromonte and Sila ranges) and pristine coastlines, making it a popular destination for nature lovers and beachgoers.
Cultural Heritage
It has a strong folk tradition with unique music, dance, crafts, and religious festivals, including La Varia di Palmi(UNESCO heritage), a massive human tower parade.
Bergamot Production
Calabria produces over 90% of the world's bergamot, a citrus fruit primarily used in perfumes and to flavor Earl Grey tea.
Capital City
The regional capital is Catanzaro, but the largest city is Reggio Calabria, which also has significant cultural and economic importance.
Ancient History
Calabria was part of Magna Graecia, the area of southern Italy heavily colonized by ancient Greek settlers in the 8th–5th centuries BCE. Many archaeological remains reflect this influence.
Language & Dialects
Italian is the official language, but Calabrian dialects (closely related to Sicilian) are widely spoken. In some towns, Arbëreshë, a language of Albanian origin, is still used due to 15th-century Albanian settlements.
THE SLOW FOOD MOVEMENT
Calabria, a rugged and deeply traditional region in southern Italy, holds a significant place within the Slow Food movement, which was founded in Italy in the 1980s as a response to the rise of fast food and industrialized agriculture. Rooted in the values of good, clean, and fair food, the Slow Food philosophy finds a natural home in Calabria, where culinary traditions have been preserved for centuries through family knowledge, local ingredients, and sustainable practices. The region’s geographic diversity—from mountainous inland areas to long coastal stretches—has fostered a rich biodiversity that supports rare crops, ancient animal breeds, and traditional foodways.
Slow Food’s presence in Calabria is most evident in the many Presidia projects that protect and promote specific regional products at risk of disappearing. These include items like the Fico di Cosenza (a sun-dried fig often braided or stuffed with almonds), the Capicollo di Calabria (a spiced, cured pork meat made with native Calabrian chili), and the Suino Nero di Calabria (a heritage breed of black pig raised in semi-wild conditions). Other notable examples include Licurdia, a slow-cooked onion soup made with the sweet red onions of Tropea, and the Ceci di Mormanno, a tiny, ancient chickpea variety native to the Pollino mountains. These products are not just ingredients—they are cultural artifacts that reflect Calabria’s resilience and its connection to the land.
Through these initiatives, Slow Food helps Calabrian farmers, herders, and artisans maintain economic independence and continue working in harmony with nature. In turn, the movement benefits from Calabria’s deep-rooted culinary wisdom, its seasonal eating habits, and its focus on sustainability. Many small restaurants and agriturismi (farm-based accommodations) across the region now proudly serve Slow Food-certified dishes, often using organic or heirloom ingredients sourced just kilometers away. Festivals, food fairs, and educational programs further reinforce these values, reconnecting locals and visitors alike with the origins of their food.
In a global context, Calabria represents a powerful example of how rural regions can resist homogenization and ecological degradation by embracing their food heritage. By valuing traditional knowledge, protecting biodiversity, and nurturing sustainable food systems, Calabria and the Slow Food movement together offer a model for how local culture and environmental stewardship can thrive hand in hand.
CALABRIAN CUISINE
Calabria is known for its bold, spicy, and deeply traditional cuisine:
Pecorino Crotonese
A sheep’s milk cheese, often aged and crumbly.
Tangy and sharp with a nutty finish.
Calabrian Olive Oil
Robust, peppery extra virgin olive oil.
Notable varieties: Carolea and Nocellara olives.
Calabrian Salumi (Cured Meats)
Popular types: Capocollo di Calabria, Soppressata di Calabria,Salsiccia di Calabria
Known for: Bold spice and high-quality pork.
Melanzane Ripiene (Stuffed Eggplant)
Eggplants stuffed with breadcrumbs, cheese, and sometimes meat.
Typical summer dish.
Licorice from Rossano
Calabrian licorice root is considered among the best in the world.
Used in: Candies, extracts, and digestivi.
Parmigiana di Melanzane (Eggplant Parmigiana)
Often fried in olive oil and layered with pecorino, tomato sauce, and sometimes hard-boiled eggs or local meats.
Cipolla Rossa di Tropea in Agrodolce
Sweet red Tropea onions cooked in a sweet-and-sour vinegar reduction.
Served as a side dish or antipasto.
Pitta Calabrese
A ring-shaped stuffed bread, typically filled with onions, olives, anchovies, and 'nduja.
Often made for holidays or family gatherings.
Salsiccia Calabrese con Peperoncino
Calabrian sausage made with pork, chili, and fennel, often grilled or stewed with vegetables.
Can be eaten fresh or cured.
Polpette di Melanzane (Eggplant Meatballs)
Vegetarian meatballs made from mashed eggplant, breadcrumbs, cheese, and herbs.
Typically fried and served with tomato sauce.
Zuppa di Verdure Calabrese (Calabrian Greens Soup)
Made with wild greens like cicoria, potatoes, beans, and flavored with peperoncino and olive oil — rustic and healthy.
CALABRIAN DESTINATIONS
Tropea
A coastal beauty — Tropea, perched on cliffs overlooking the Tyrrhenian Sea, is often called the “Jewel of Calabria.” With its historic center, romantic beaches like Spiaggia della Rotonda, divine gelato, and lively piazzas, it’s a quintessential Calabrian experience.
Scilla & Chianalea
This picturesque fishing village near Reggio Calabria blends Greek mythology with rustic charm. Wander through Chianalea’s stilted, sea-hugging houses, then hike up to the cliff-top Castello Ruffo for sweeping views.
Pizzo
A colorful cliffside town along the Tyrrhenian coast, Pizzo is beloved for its creamy tartufo gelato, historic Aragonese castle, and the unique cave church of Piedigrotta carved into the rock face.
Reggio Calabria
This lively city on the Strait of Messina is home to the famous Riace Bronzes and a graceful waterfront promenade. Dive into its ancient history, cultural scene, and views of Mount Etna across the water.
Sila National Park
Escape to the mountains of central Calabria. Sila boasts forests, high-altitude lakes, and peaks like Mount Botte Donato and Mount Gariglione. A haven for hikers in summer and skiers in winter.
Aspromonte National Park
Found near Reggio Calabria, this dramatic wilderness rises sharply from the sea. Ideal for hikers and wildlife enthusiasts, it’s known for beech forests, ghost towns, and panoramic views that stretch to Sicily.
Pollino National Park
The largest national park in Italy, spanning Calabria and neighboring Basilicata. Explore ancient forests, Arbëreshë villages, and unspoiled mountain terrain. A true pick for culture and nature lovers.
Dino Island & Praia a Mare
A striking limestone islet off Praia a Mare, Dino Island is home to hidden sea caves like the Blue Grotto. Perfect for boat tours, snorkeling, or simply marveling at the rugged coast.
Santa Severina
Nestled between Ionian sea and mountain ranges, this medieval town—known as Calabria’s “Stone Ship”—boasts a Norman castle, Byzantine churches, and quiet cobbled streets.
