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Regional Cuisine

It is imaginative, rich and spicy – 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 various cheese products from Caciocavallo to Pecorino … - accompanied by the proper table wine de casa.

 

Regional Cuisine

It is imaginative, rich and spicy – 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 various cheese products from Caciocavallo to Pecorino … - accompanied by the proper table wine de casa.

Mediterranean and varied - Calabrian cuisine

Calabrian cuisine knows quite a number of different aubergine dishes: sweet and sour, in vinegar marinade, filled, deep-fried … Of course, seafood and fish play an important role in Calabrian cuisine, sword fish and tuna catching has got an especially long tradition.  You should absolutely try one of the delicious sword fish 'creations' as well as one of the typical pasta dishes. Fileja con 'Nduja, for example, is a dish of traditionally home-made, typically Calabrian noodles with 'Nduja- tomato sauce. A specialty of the region is pitta, the Italian type of the well-known pita; you might call it part pizza, part pie, part bread or stuffed flatbread, but whatever you call it, it is typically Calabrian.

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 in the coastal area between Capo Vaticano and Vibo Valentia.

The onion is believed to have been brought to Calabria on Phoenician ships over 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.

Of course, the culinary specialties at Capo Vaticano are also celebrated. The festivals range from the Octopus Festival at Joppolo and the Vegetable Festival at Monterosso to the Onion Festival at Ricadi on August 13th.


Red Onions from Tropea

As omelette or scalloped: Following, two of the numerous recipes with Tropea's red onions as 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.

Cut onions into fine slices 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 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 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 low heat for about 40 minutes.