Regional cuisine

: Tuna speciality: Tonne alla Calabrese.

Imaginative, rich and spicy – that’s Calabria’s cuisine. Important components of the country’s typical diet are vegetables, fish, noodles and pork – of rural and local production. Delicacies are, for example, vegetables in high-grade olive oil, fresh seafood, fish soup and diverse cheese products from Caciocavallo to Pecorino … - accompanied by the proper table wine de casa.

The Calabrian cuisine knows a number of different aubergine dishes: sweet and sour, in vinegar marinade, filled, deep-fried … The gourmet will also find fish specialities at Capo Vaticano: for example, Pasta cà siccia, noodles with tuna, or Pitta china, fried fish. Of course, there are typical local pasta dishes like Filea, homemade pasta made of water and flour and served with tomato sauce, grated feta cheese and paprika seasonings.

A well-known agricultural product of Capo Vaticano is the Cipolla rossa di Tropea. Italy’s most famous onion is grown along the coastal area between Capo Vaticano and Vibo Valentia. Presumably, this onion was brought to Calabria on Phoenician ships more than 2000 years ago. Old documents prove that it was an important resource of the region and it is still an essential ingredient of many dishes today. Two typical dishes can be called up by point-and-click.

Naturally, the culinary specialities at Capo Vaticano (Southern Italy) are also celebrated on special days: ranging from Octopus Day at Joppolo and Vegetable Day at Monterosso to Onion Day at Ricadi on August 13th.

Red onions from Tropea – two recipes ...