Calabria is very varied in culinary terms. The best-known culinary specialities are certainly the ‘nduja, a spicy pork spread made with peperoncini and the red, almost sweet onions from Tropea, which are also used to make a wonderful jam. But there is so much more. Above all the bergamot, which grows in the harsh climate of Aspromonte and whose essential oils are used in Earl Grey tea and also in cosmetics. As is il Cedro – the citron, which in turn only grows on the coast near Diamante at the foothills of the Pollino.

Liquorice made from liquorice root, which grows particularly well on the eastern coast of Calabria near Rossano. There used to be around 80 liquorice companies in Calabria. Today there are just a handful. But one of them is world-famous: Amarelli‘s delicacies are considered by connoisseurs to be the epitome of liquorice confectionery. While other confectionery manufacturers nowadays buy in the extract for their liquorice products, Amarelli still obtains it itself from regional liquorice roots. The Amarelli family has been in the liquorice business for as long as 1731. Their ancestral home, an aristocratic manor house dating back to the 15th century, is located below Rossano on the coastal road, crammed in between unsightly commercial buildings. The building now houses a liquorice museum. Production takes place on the other side of the road, in a small factory with a tall chimney.

Of course, the swordfish from Scilla, which is still fished in the traditional way and the tuna from Pizzo must also be mentioned.

The traditional family business Callipo has been known for its carefully produced tuna specialities since 1913. Quality has been the benchmark of the company’s philosophy from the very beginning. No wonder that shortly after its foundation, Callipo’s tuna products were recognised as the “official tuna supplier to the court” of the then Italian royal family. The royal family no longer exists – but Callipo’s delicious, high-quality tinned tuna products still do!

There are many other culinary specialities and above all traditional dishes that vary slightly from family to family, from place to place, from region to region.

It is also interesting to note that there are now a handful of restaurants in Calabria that hold a Michelin star! Caterina Ceraudo certainly deserves a special mention here, as she is the only woman to not only hold a Michelin star with her restaurant Dattilo in Strongoli, but has also been awarded a green star for sustainability!