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Food & Wine

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It is a soft, bright red salami for spreading, and has a spicy flavour. It is made in Spilunga, a village in the province of Vibo Valentia. Gut is filled with the mixture before being smoked and left to mature. The simplest way to enjoy it is by spreading it on slices of toasted bread. It can be both round or oval-shaped, and is a purplish-red colour. It was first imported into Calabria by the Phoenicians, and later by the Greeks. Its name, however, is misleading: originally, the onions were grown at Capo Vaticano, and were transported on mules as far as the port of Tropea, from where they were then transported. It is a typical ingredient of the Mediterranean diet and has Protected Geographical Indication status. Alternatively, it can be used for making a variety of Calabrian dishes. Depending on its maturity, it has very different colours and flavours:. When fresh, the cheese can be eaten like any normal eating cheese. When it is more mature, it lends itself well to making sauces for first course dishes. Calabrian spicy chilli pepper A variety of chilli pepper from Calabrian cuisine Calabrian spicy chilli pepper is perhaps the symbol of Calabria. As with many traditional ingredients of its cuisine, it is brilliant red in colour. It was imported for the first time by Christoper Colombus to Spain, and subsequently arrived in Calabria in the early sixteenth century. This product has forms and chilli pods that vary greatly, and is very spicy. With its very aromatic flavour, it even has documented therapeutic qualities: the first reference dates back to , in the writings of Calabrian philosopher Tommaso Campanella. Chilli pepper is mainly used as seasoning for food, pasta and pizza, and for preparing preserves, not to mention all traditional Calabrian dishes. Pizzo Calabro Truffle Hard ice-cream typical of Calabrian patisseries Pizzo Calabro Truffle is a speciality with a reputation that precedes it throughout Italy and Europe. To make it, they covered hazelnut ice-cream with a layer of chocolate ice-cream, adding melted chocolate inside and covering it with sheets of sugar paper. After leaving it to cool, they covered it with bitter cocoa powder. It was named truffle owing to its irregular round shape, as well as its dark colour. It is still made by hand throughout Calabria. There are other products inspired by this ice-cream, but they are made on an industrial scale. Liquorice, the black soul of Calabria Liquorice and liqueurs Liquorice is a very common plant in Calabria. Its extract is used for making sweets and liqueur s. It is shiny black in colour, and has a very strong, intense flavour which is sweet yet bitter at the same time. The intrinsic qualities of liquorice make it highly recommended as a natural remedy for coughs. It is also an excellent digestive. Rossano Calabro , in the province of Cosenza, is home to one of the largest liquorice factories: we recommend visiting the factory and its museum, where you can buy liquorice powder for trying your hand at making homemade liqueur, or you can use it as a seasoning for your dishes. Fileja Typical handmade Calabrian pasta Fileja also called fileda, filea or filei is a type of fresh pasta made by hand in the province of Vibo Valentia, using durum wheat flour, salt and water. It is long and spiral-shaped and whitish-yellow in colour. Rough to the touch and made by hand, its flavours and aromas bring to mind life in the countryside. Fileja is very porous and accordingly absorbs any sauces used completely. These mainly include meat sauce and tomato puree with sausage. Recent decades have seen this high quality product being sold beyond regional and even national confines. This is particularly the case with driedfileja, which can be bought and eaten even a long time after. PDOSoppressata di Calabria is a cured meat made using pork cut into large pieces, natural aromas and chilli pepper. It is very similar to a sausage. The name of this traditional cured meat comes from the method used to produce it, which involves pressing: accordingly it becomes cylindrical in shape, but squashed at the sides. It is typically red in colour and has a strong, spicy flavour, the result of the curing process which lasts three to five months. Originally it was typical of the Basilicata region, but over the course of time it also spread to Puglia, Campania and Calabria. Calabrian Soppressata is, however, one of the best known, particularly because it has been awarded Protected Denomination of Origin status. Its recipe calls for 29 officinal herbs that grow throughout Calabria, and in particular on Monte Poro. In fact it is these local herbs such as bitter orange, sweet orange, liquorice, mandarin, camomile and juniper that give it a unique flavour, unique of its kind: it is sweet yet it has a strong and aromatic aftertaste, and is also suitable for those who prefer subtle flavours. It has a characteristic dark colour and is served very cold, in frozen glasses that ensure the flavour of certain herbs is heightened. Of its many qualities, it is also an excellent digestive liqueur. Benefits of direct booking. Web best rate. Room upgrade depending on availability. Book Now. Traditional cuisine, typical calabrian. Depending on its maturity, it has very different colours and flavours: Fresh with a sweet, very delicate flavour, with a thin yellow rind, and which goes well with dry white wines; Mature, with a strong and intense flavour, with a thick rind which tends to a purple colour and goes well with red wines. Special offers for a unique stay. All offers. Long Stay Offer - Not refundable. Bleisure Trip. Tropea Heritage.

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