Calabria

The toe of the Italian ‘boot’, Calabria, like its neighbouring region, is a sparsely populated region with unspoilt countryside. The coastline boasts fine, sandy beaches, while the interior features the rugged Aspromonte and Sila mountains, which dominate the landscape.

One of the main towns in the region is Cosenza, which is completely enclosed by mountains – the Sila to the east, the Catena Costiera to the west, separating it from the sea. The Sila massif is divided into three parts: the Sila Greca, Sila Grande and the Sila Piccola. Lying in the Sila Greca are the villages of Santa Sofia, San Sosmo and Vaccarizzo, which come alive during annual festivals held throughout the year. There are ski slopes in the Sila Granda plus numerous lakes, ideal for fishing. Camigliatello is one of the best known resorts here offering winter sports, riding and hiking. 

Lastly, Sila Piccola is the region’s most densely forested section, which has been designated National Park status. South of Cosenza along the Tyrrhenian coast is Tropea, whose old town clings to the cliffside, offering superb views of the sea and beaches. There are more sandy beaches nearby at Capo Vaticano, while across on the Ionian coast is the popular resort of Rossano Scalo. Just inland from here is the attractive hilltown of Rossano while further south are the vineyards of Cirò. To the north of Rossano is Sibari, home to the world’s largest archaeological site, covering 1,000 hectares; excavations have revealed evidence of ancient Greek and Roman civilisations.

There are five provinces in Calabria: Catanzaro, Cosenza, Crotone, Reggio Di Calabria and Vibo Valentia.

Places of interest

Aspromonte: Scenic mountainous region in the southernmost tip of Italy’s boot.

Capo Colanna: Greek ruins, nearby beaches.

Gerace: Impressive cathedral, ruined castle.

Locri: Greek ruins.

Pizzo: Picturesque town with small castle and beaches.

Reggio di Calabria: National museum.

Soverato: Popular resort with good beaches.

Stilo: Home to the 10th-century, five-domed Cattolica.

CUISINE OF THE REGION

Food is largely influenced by Greek cuisine – aubergines, swordfish and sweets made with figs, almonds and honey. Many biscuits and cakes are made in honour of a religious festival or saint’s day; they can be deep fried in oil, soaked in honey or encrusted with almonds. Pasta is popular as are pork and cheeses such as mozzarella and pecorino. Locally produced wines include the Greco di Bianco, a sweet white wine, and those from Cirò. One of the most famous Calabrian ingredients is 'nduja, a spicy spreadable sausage made from pork, chili peppers, and other spices.

Pasta alla 'nduja:, A simple dish of pasta tossed with 'nduja sauce and grated cheese.

Laghane e ceci: A pasta dish made with chickpeas and rosemary.

Fileja alla tropeana: A pasta dish made with Tropea onions, swordfish, and tomatoes.

Melanzane ripiene alla calabrese: Stuffed eggplants with a filling of bread crumbs, cheese, and spices.

Pescespada alla griglia: Grilled swordfish.

Pignolata,: A honey-drenched dessert made with fried dough balls.