Wheaten bread Wheaten bread, or “home-made bread”, made using flour from the durum wheat grown on the slopes of the Aspromonte massif, use...

The origin of the Calabrian charcuterie almost certainly dates back to the period when the Greeks colonised the Ionian coast and the Magna Grecia area...

The king of all traditional local cheeses is pecorino, made usually, from a mixture of goat’s and ewe’s milk. There is, of course, the excellent r...

The Citrus Bergamia Risso is bergamot, a random fruit-bearing hybrid of cedar, mandarin, lemon and orange that grows on the southern Ionian coast, tha...

Carne di capra alla vutana [Bova-style goat’s meat] La carne di capra alla vutana is the way goat’s meat is most frequently cooked in the Bova dis...

Petrali [Christmas pies, somewhat akin to mince pies] These pies are of ancient origin and their ingredients were once put aside during the year to us...

The bergamot, from the Turkish beg-armudi, the lord’s pear tree, is a particular citrus grown only along the Calabrian coast from Villa San Giovanni...

The village of Bova, so full of charm and history, is custodian of a set of traditional recipes based on simple ingredients, yet tasty at the same tim...

Bucatini cu u stoccu [Bucatini with stockfish] U pisci stòccu (stocco) is stockfish [dried cod] used as the basis of many dishes typical of the provi...

The traditional cuisine of the Graecanic Aspromonte area is frugal; it is the food of mountain-dwellers and yet, it is tasty and full of flavoursome s...

Greek Calabria’s edible plants. Greek Calabria is of great interest to ethnobotanists, that is, to researchers who study the use of plants by the i...

PALIZZI One of Calabria’s most renowned wines, Palizzi, is the IGT [fine wine] of the Graecanic Area and is produced in the district between Palizzi...