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Regional Cuisine

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.

 

Regional Cuisine

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.

Cipolla Rossa - The red beauty of Tropea

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.

Tartufo di Pizzo - Southern Italian delight

In the town of Pizzo, near Tropea, 13 gelaterias compete for the attention of local and foreign “sweet teeth”: They all specialize in the production of gelato al tartufo.

Tartufo bianco, the classic, is a scoop of vanilla glacé filled with dark chocolate sauce and dusted with cocoa. There many kinds of tartufo, e.g. tartufo cioccolato or tartufo mocca. The name tartufo is derived from the Italian name for truffle. 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

As omelette or scalloped: Following, two of the numerous recipes in which the red onions from Tropea are the most important ingredient.

Omelette with onions

Ingredients for 4 persons: 1 kg red onions from Tropea, 4 eggs, Parmesan, ½ glass of olive oil, salt and pepper.

Slice the onions finely and fry them lightly in a pan; then let them cool and “drip” off. Put the eggs into a bowl, beat them until they are foamy, add salt, pepper and finally the onions. Heat up the oil in a pan, add the egg-and-onion mixture and let it cook at a low heat until set. Serve lukewarm.

Scalloped red onions from Tropea
Ingredients for 4 persons: 8 onions of medium size, 400 g breadcrumbs, 50 g Pecorino cheese, 1dl olive oil, salt, pepper and parsley.

Peal the onions, cut them in half, put them into an oiled pan and let them cook at a low heat. Meanwhile prepare a smooth mix of breadcrumbs, finely chopped parsley, black pepper, grated Pecorino and olive oil. Add it to the onions and bake in the oven at a low heat for about 40 minutes.