Top 54 Calabrian Foods

One of the oldest and most typical spun curd cheeses of Southern Italy, Caciocavallo Silano originated from the Sila Plateau, and the tradition of cheesemaking later gradually expanded along the Apennine mountain range. Produced in the regions of Basilicata, Calabria, Campania, Molise, and Apulia, Caciocavallo is made from cow’s milk and has a mild, salty flavor and a smooth, firm texture. As the cheese ripens, the flavors become more pungent and the texture more granular, making the cheese ideal for grating. The name of Caciocavallo is derived from cacio, meaning cheese, and the method of maturing: cheeses are hanged in pairs over a cavallo, a type of wooden saddle rack.Expand

This classic Italian ice cream dessert hails from Pizzo, Calabria. It was supposedly invented in 1952, in Gelateria Dante, by a gelataio named Giuseppe De Maria, better known as Don Pippo. He used his hands to mold a mixture of chocolate and hazelnut gelato around a melted dark chocolate filling, then rolled it in some bitter cocoa powder. This frozen dessert is recognized as a traditional agricultural product of the region, and it has influenced the creation of many modern varieties that combine different types of gelato or additions such as almonds, walnuts, and even maraschino cherries.

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Among the typical products of southern Italy, soppressata stands out as a type of Calabrian cured sausage, made from a mixture of coarsely ground finest pork cuts: ham, shoulder, and tenderloin, along with fat from the front loin. The meat is seasoned with salt, black pepper, and strong or mild peperoncino. Stuffed into a natural casing and hand-tied with twine, it is left to mature for a minimum of 45 days in a cool, humid place to develop the rounded, savory taste that comes from slow ripening. Sometimes it's cured close to a brazier where orange peels are burnt, which gives this sausage quite a distinctive aroma. Bright red in color and rather spicy, it is about 15cm long and slightly flattened, with a diameter of about 6cm. The sausage is traditionally produced in the province of Cosenza, including the towns of Acre and Serra San Bruno. An excellent choice for any charcuterie assortment, soppressata is most often served as an antipasto accompanied by cheese and sourdough bread.Expand

Known as the jewel of the region, Capocollo di Calabria is a dry-cured pork neck. This delicacy was first introduced to southern Italy by the colonies of ancient Magna Graecia. The meat is boned and salted for about 4 to 8 days, then rinsed in vinegar, rubbed with peppercorns and coated in pepperoncino Calabrese chili powder. Cased in 'pelle di sugna', the inner lining of a pig stomach, the pork neck is tied and left to mature for at least 100 days. Traditionally eaten as an appetizer, Capocollo di Calabria is best enjoyed with a big slice of warm and crusty sourdough bread baked in a wood-fired oven, and a glass of hearty red wine.Expand

This famous eggplant casserole is made throughout Italy, but the Calabrian version is particularly rich and delicious. Depending on the region, parmigiana is usually prepared with layers of fried or grilled slices of eggplant topped with basil-flavored tomato sauce and local cheese, but this recipe is additionally enriched with boiled eggs and salsiccia calabrese, the tasty Calabrian sausage flavored with fennel seeds. Parmigiana alla calabrese is usually prepared with provola, mozzarella, and grated pecorino, while the final local touch is hidden in the tomato sauce, prepared with olive oil, tomatoes, and the most appreciated Italian onions - the famous Calabrian cipolla di Tropea.Expand

Also known as pasta con la mollica alla Calabrese, or in dialect, pasta ca muddicata, this traditional pasta dish called pasta e alici is made with anchovies and toasted breadcrumbs as one of the most traditional dishes of the region. Simple and quick to make, this is a typical cucina povera dish – extremely delicious and filling, although it consists of only a few basic ingredients. Crispy toasted breadcrumbs, pepperoncini, olive oil, chopped tomatoes, and anchovies, tossed over al dente cooked pasta create a dish full of strong, yet well-combined flavors - raisins, pine nuts, or a sprinkle of grated lemon zest can be added for an additional kick. In Calabria, this delicious dish was especially beloved around Christmas, when tradition requires eating di magro, meaning fish-based dishes. Those who couldn't afford the fish often prepared pasta e alici, respecting the tradition in the process, and enjoying a filling meal at the same time.Expand

The Italian word pancetta or pancia literally translates to 'belly' which means Pancetta di Calabria is actually a dry cured pork belly, a variety of unsmoked bacon. Fresh meat cuts come from pigs born and raised exclusively in this Italian region, and pancetta is made by processing 3 to 5 centimeters thick rectangular slabs of bacon with skin, weighing between 3 to 6 kilos. After being salted for about 4 to 14 days, it is washed and soaked in red wine vinegar, coated with pepperoncino Calabrese chili powder and lastly left to mature for at least 30 days. Pancetta di Calabria is traditionally eaten with warm sourdough breads, accompanied by full-bodied red wines.Expand

Millecosedde (lit. a thousand little things) is a traditional soup or stew originating from Calabria. The soup is made with every type of dried beans that's available, along with chicken stock, onions, carrots, celery, cabbage, and wild mushrooms. The combination is cooked slowly in earthenware pots. Short tubular pasta is cooked in another pot, and it is later mixed with the vegetables. The soup is then dressed with olive oil and topped with grated pecorino cheese.Expand

Ricotta affumicata di Mammola is made from the whey of goat's milk. The cheese has a soft, velvety texture, a slightly salty and fresh flavor, and a distinct smoky aroma imparted during the production process. After coagulating goat's milk with fig branches and ladling the curds into molds lined with mountain ferns, the cheese is smoked over fresh chestnut or heather wood, creating its unique flavor profile. Traditionally produced by shepherds in mountainous areas to preserve fresh ricotta, it has become a beloved regional specialty enjoyed sliced on toasted bread, drizzled with olive oil, or paired with jams and aromatic white wines. Its cylindrical shape with a mushroom-like top is distinctive, and it is celebrated annually in Mammola during the Festa della Ricotta Affumicata, held on the first Sunday of July. This cheese is a culinary symbol of Mammola's heritage and is cherished both for its traditional production methods and its rich, smoky flavor.Expand

‘Nduja di Spilinga is a traditional, spicy, spreadable pork sausage from the town of Spilinga, located in the region of Calabria in southern Italy. It is widely regarded as the authentic and original version of ‘nduja and is celebrated for its rich, bold flavors and artisanal production methods. Made using a simple yet perfected recipe, ‘nduja di Spilinga consists of finely ground pork fat, meat (often cuts like the shoulder or belly), and a generous amount of Calabrian chili peppers. These chilies give it its characteristic fiery heat, vibrant red color, and natural preservative qualities. The mixture is stuffed into natural casings and slow-cured for several weeks, allowing it to develop its distinct smoky aroma and creamy, spreadable texture. What sets ‘nduja di Spilinga apart is its connection to the local terroir. The chili peppers, pork, and traditional curing techniques are deeply tied to the culture and history of Spilinga, where families have passed down recipes for generations. It is typically enjoyed spread on crusty bread, incorporated into pasta sauces, or used to add a spicy kick to pizzas and stews.Expand

Sorelle Garzo is a distinguished olive oil producer from Italy, known for crafting high-quality extra virgin olive oils. The Garzo family combines traditional methods with modern techniques to create oils that reflect the rich flavors of their Mediterranean orchards.

Sorelle Garzo oils are renowned for their delicate yet robust taste, featuring fruity notes and a slight peppery finish. Ideal for drizzling over salads, vegetables, meats, or used in cooking, their oils offer a true taste of Italian craftsmanship and dedication to quality.Expand

Azienda Agricola Fratelli Renzo is a family-run farm in Calabria, covering about 50 hectares, of which 28 are dedicated to olive groves. Their story is deeply connected to the Dolce di Rossano variety, an indigenous olive cultivar from the Piana di Sibari area, known for producing oils with a distinctive fruity character and balanced flavor.

This variety is used both in monocultivar editions and in carefully crafted blends under the OrOlio brand. In addition to olive growing, the estate also cultivates citrus fruits such as oranges, lemons, and clementines, reflecting the richness of the local terroir.

The philosophy of Fratelli Renzo is based on minimal agricultural intervention, avoiding synthetic fertilizers and herbicides, thereby preserving natural balance and biodiversity. Each bottle is the result of meticulous work and dedication, from cultivation to processing.

In the milling process, emphasis is placed on speed after harvest to preserve freshness and nutritional value. The oils are characterized by pronounced green notes, fruity aromas, and a harmonious balance of bitterness and spiciness.

They are ideal for pairing with vegetables, fish, cheeses, and dishes with strong character. The combination of tradition, innovation, and sustainability makes Fratelli Renzo one of the most notable olive oil producers in southern Italy.Expand

Tonno Sardanelli is a Calabrian producer of canned seafood rooted in a long-standing tradition of tuna fishing and processing. The origins of the family’s involvement in the sector date back to 1817, when members of the Sardanelli family were engaged in tuna fisheries and tonnara operations along the Tyrrhenian coast.

Today, the company operates with modern facilities while maintaining the identity of traditional tuna processors, with a continued emphasis on manual handling and quality control. Production takes place in Calabria, where the fish is processed shortly after arrival to preserve its structural integrity and freshness.

The workflow includes careful cleaning and selection of the meat after cooking, ensuring that the texture and natural appearance of the fillets are retained. The range includes various tuna products such as fillets in olive oil, ventresca, and other cuts, all positioned within the canned seafood category.

The ingredient approach is deliberately simple, typically based on tuna, olive oil, and salt, without the use of additives. The company also highlights sustainability through certifications such as Dolphin Safe and Friend of the Sea, indicating controlled sourcing and responsible fishing practices.

Tonno Sardanelli combines inherited know-how with contemporary production standards, resulting in products that reflect both regional tradition and current market expectations.Expand

Olio Librandi is a family estate in Calabria with more than a century of tradition that unites a deep love for the land with a true passion for the olive tree. Located in Vaccarizzo Albanese, the estate is home to thousands of olive trees that thrive under the Mediterranean sun and the gentle Ionian breeze, producing fruits of exceptional character and quality. The Librandi family is committed to preserving nature and authenticity.

The olives are cultivated organically, harvested by hand at the right moment of ripeness, and cold-pressed immediately to capture their full aromas, polyphenols, and nutritional value. Their oils, including Carolea, Nocellara del Belice, and Frantoio, express the richness of the Calabrian terroir and are often recognized with prestigious international awards. For the Librandi family, olive oil is more than a product.

It is a legacy, a cultural identity, and a bridge between tradition and modern excellence. Every bottle tells the story of Calabria, its sun, its land, and the people who care for it with passion and dedication.Expand

Frantoio Badia is a producer of extra virgin olive oils that combines tradition with modern olive processing techniques. Based in Italy, with ties to both Tuscany and Calabria, the company works with native varieties such as Frantoio, Leccino, and Moraiolo, which are characteristic of the region and give the oil its distinctive identity.

Harvest takes place from late October to early November, when the olives are at their optimal stage of ripeness. The fruits are processed immediately after picking, under controlled temperatures, in order to preserve the oil’s aromatic complexity and nutritional value.

The producer emphasizes a strong commitment to authentic terroir and top quality, which has secured its reputation among Italy’s respected olive mills. The combination of traditional know-how and modern technology results in oils that meet the expectations of even the most demanding palates.

Frantoio Badia has thus become a synonym for the union of elegance and intensity of flavor in the world of olive oils.Expand

Tenute Cristiano is a family-owned estate in Calabria, located in the Angillito area near Lamezia Terme, dedicated for generations to the production of extra virgin olive oil. With a history dating back to the last century, the estate is now managed by the third generation of the family, with a focus on combining tradition and modern technologies.

The olive groves are situated in close proximity to the estate, allowing the olives to be processed immediately after harvesting, thus preserving freshness and aromatic richness. The dominant variety is the native Carolea, along with several other local cultivars that give the oil its distinctive Calabrian character.

Tenute Cristiano oils are described through notes of tomato, aromatic herbs, wild grasses, and black pepper, with a clearly defined bitterness and spiciness. Production is carried out using cold extraction without the addition of water, in order to preserve the nutritional and sensory qualities.

Sustainable farming and respect for nature represent the core values of their work. Their philosophy is based on authenticity, sustainability, and elegance, and their oils are increasingly recognized as benchmarks in the premium segment.

In this way, Tenute Cristiano has become a synonym for the fusion of Calabrian terroir, family heritage, and an innovative approach in the world of olive oil.Expand

Fattoria della Piana Soc Agricola is a cooperative located in Calabria, Italy, that specializes in dairy products, particularly cheese. The cooperative emphasizes sustainable farming practices and the promotion of local agricultural products.

Members of the cooperative contribute milk from their farms, which is then used to produce a variety of cheese types under strict quality controls. Fattoria della Piana also focuses on environmental sustainability and energy efficiency, utilizing renewable energy sources in its production processes.Expand

Enotre di Pietro Pollizzi is an olive oil producer based in Crotone, Italy. The company focuses on traditional methods of olive cultivation and oil extraction, ensuring high-quality products.

Their olive oil is known for its distinct flavor profile, attributed to the local varieties of olives used.Expand