Top 10 Traditional Foods
in the Province of Reggio Calabria

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 Eredi Greco is an olive oil producer located in Gioia Tauro, Italy. The company specializes in the production of high-quality extra virgin olive oil.

The estate utilizes traditional farming techniques combined with modern processing methods to ensure the purity and flavor of their olive oil. The olive varieties used by Azienda Agricola Eredi Greco are primarily indigenous to the Calabria region.Expand

Olearia San Giorgio is an olive oil producer located in San Giorgio Morgeto, Italy. This family-owned company focuses on producing high-quality extra virgin olive oil.

They employ traditional methods combined with modern technology to ensure the purity and flavor of their oils. Their olives are primarily sourced from the region of Calabria.Expand

Az. Olivicola Stanganelli Domenico is an olive oil producer based in Gioia Tauro, a town in the Calabria region of southern Italy.

The company specializes in the cultivation and production of high-quality extra virgin olive oil. They focus on traditional methods and local olives varieties to maintain the authenticity and rich flavor of their products.Expand

Macelleria Ioppolo is a traditional butcher shop located in the heart of the Italian region of Calabria, specifically in the municipality of San Giorgio Morgeto, in the province of Reggio Calabria. This butcher shop is known for its dedication to the quality of meat and meat products, carefully selecting and offering only the best to its customers. With a long-standing tradition, Macelleria Ioppolo offers a wide range of meat products, including fresh meats, sausages, cured meats, and specialties that are characteristic of Calabrian cuisine.

The Ioppolo family, who owns the butcher shop, always strives to provide the best quality, using only meat from trusted and high-quality sources. The shop prides itself on its personalized approach to each customer, offering advice on preparation and cooking techniques, as well as recommendations for the best meat products based on the customers' desires and needs.Expand

Agricola Piromalli is an olive oil producer based in Gioia Tauro, located in the Calabria region of Italy. This family-operated business has a focus on producing extra virgin olive oil.

The company follows traditional methods while integrating modern technologies to ensure high-quality production. Their olive oil is characterized by its unique flavor, which reflects the specific terroir of the Gioia Tauro area.Expand

Pastificio L’Antico Mulino is a family-run pasta producer located in the small town of San Procopio, in the Calabria region of southern Italy. Founded in the 1970s by the Caruso family, the company was established with the aim of preserving the region’s authentic Calabrian culinary traditions and pasta-making recipes.

They use only premium-quality durum wheat semolina and pure spring water to craft their products. The dough is shaped using traditional bronze dies, which give the pasta its signature rough and porous surface - perfect for capturing rich, hearty sauces.

After shaping, the pasta is slowly dried at low temperatures to preserve its aroma, texture, and nutritional value. Their product range includes a wide variety of formats, including numerous regional specialties.

The pastas are highly regarded for their authentic, homemade character - featuring a rustic texture and bold, full-bodied flavor. On the market, L’Antico Mulino stands out for its unique shapes and dedication to preserving the distinctive culinary heritage of Calabria.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

Polpette alla Mammolese are traditional meatballs from Mammola, a town in Calabria, Italy. These meatballs are typically made with a combination of ground meat (usually pork), eggs, soaked bread, garlic, goat cheese, parsley, chili pepper, and salt. The mixture is shaped into meatballs, which are then cooked in the tomato sauce. Polpette alla Mammolese are served as a main dish (secondo) along with pasta and sprinkled with goat cheese or smoked ricotta.Expand

Bergamot granita is a traditional frozen dessert flavored with the essence of bergamot, a citrus fruit predominantly cultivated in the region, renowned for its distinctive fragrance and flavor. The preparation involves creating a simple syrup by dissolving sugar in water, which is then combined with freshly extracted bergamot juice. This mixture is placed in a metal container and frozen, with periodic stirring to achieve a granular, slushy consistency characteristic of granita. Bergamot granita holds a special place in Reggio Calabria's culinary heritage, especially during the sweltering summer months. Its sweet, sharp, and complex flavor profile offers a delightful respite from the heat, making it a popular choice among locals and visitors alike. Expand

Gelato al bergamotto is a traditional ice cream that highlights the distinctive flavor of bergamot, a citrus fruit primarily cultivated in the Calabria region of southern Italy. Bergamot is renowned for its unique aromatic profile, combining floral, citrus, and slightly bitter notes, which impart a refreshing and sophisticated taste to the gelato. The preparation of gelato al bergamotto involves creating a creamy base, typically consisting of milk, cream, and sugar. This base is then infused with bergamot flavor, which can be achieved by adding bergamot essential oil, zest, or juice. The mixture is churned in a gelato machine to achieve a smooth and velvety texture, characteristic of authentic Italian gelato. In Reggio Calabria, where bergamot cultivation is a significant part of the local economy, gelato al bergamotto holds a special place in the culinary traditions. It is often enjoyed as a refreshing treat during the warm months and is sometimes accompanied by candied citrus peels or dark chocolate to complement the citrusy notes of the bergamot. Expand

Petrali are traditional Christmas cookies from Reggio Calabria, Italy, cherished for their distinctive half-moon shape and rich, spiced fillings. The dough, typically a shortcrust pastry, encases a mixture of dried figs, walnuts, almonds, and citrus zest, often enhanced with vino cotto (cooked wine) and coffee, imparting a deep, festive flavor. These cookies are customarily decorated with an egg wash and colorful sugar sprinkles or drizzled with dark chocolate, adding to their festive appearance. Petrali hold a special place in Calabrian holiday traditions, symbolizing warmth and celebration during the Christmas season.Expand

Frittelle di stocco are traditional Calabrian fritters made from stoccafisso (stockfish), a staple in the region's cuisine. These savory treats are typically prepared by creating a batter of flour, water, and eggs, to which finely chopped, rehydrated stockfish is added, along with minced garlic and parsley for enhanced flavor. The mixture is then spooned into hot oil and fried until golden and crispy. Often enjoyed as an appetizer or snack, frittelle di stocco are especially popular during festive occasions and are cherished for their rich taste and crunchy texture.Expand

Stocco arrostito (or roasted stockfish) is a traditional Calabrian dish featuring stockfish, which is air-dried cod, prepared by roasting it over an open flame or grill. This method of cooking imparts a smoky, charred flavor that enhances the natural taste of the fish while maintaining its tender texture. The preparation typically involves soaking the stockfish for several days to rehydrate it, then seasoning it with olive oil, garlic, oregano, and lemon before roasting. The roasting process is straightforward, with the fish being cooked until the exterior is slightly crispy and the inside remains moist and flaky. As it grills, the fish is basted with the olive oil and salmoriglio (a mix of garlic, lemon juice, olive oil, and oregano) using a rosemary sprig. When done, the fish is glazed with some salmoriglio and topped with finely chopped pepperoncino. Stocco arrostito is often served as a main dish.Expand

Stocco alla Mammolese is a hearty stew made with rehydrated stockfish, potatoes, tomatoes, onions, olives, and dried peppers, simmered together to create a deeply flavorful dish. Stocco di Mammola, the main ingredient in the dish, is not only prized for its culinary appeal but also for its nutritional benefits. It is low in fat, high in protein, and rich in vitamins and minerals, offering a highly digestible, energy-dense meal. The dish is prepared in a terracotta pan; some recipes will also call for adding capers. The finished dish can be sprinkled with thyme and is served with bread.Expand

Lestopitta is a traditional unleavened flatbread from Calabria, particularly associated with the town of Bova in the province of Reggio Calabria. The term "lestopitta" combines the Greek words "leptòs" (thin) and "pita" (bread), translating to "thin bread". This bread is made from a simple dough of 00 flour, water, and salt, without any leavening agents. The dough is divided into small balls, rolled into thin discs, and then fried until golden and crisp. Traditionally, lestopitta is served hot and folded, filled with local Calabrian specialties such as soppressata (a type of salami), 'nduja (a spicy spreadable sausage), cheeses like pecorino, or vegetables like peperonata. There are also sweet versions, drizzled with honey or spread with chocolate-hazelnut cream. The origins of lestopitta are believed to date back to ancient Greek colonization in southern Italy, reflecting the enduring Hellenic influence in Calabria's culinary traditions.Expand

Crema reggina is a rum-flavored ice cream that hails from Calabria. It is made with milk, sugar, carob, rum, candied fruit, chocolate, and Alchemers—Italian herbal liqueur made with rosewater, orange blossom water, sugar, herbs, and spices. This red liqueur gives the ice cream a distinctive pink hue. Some versions will leave out the liqueur and add food coloring. Crema reggina was an accidental creation of Pepé Caridi, a local pastry chef. The legend says that while he was preparing a custard, he made the mistake of adding too much rum, and though the outcome was not what he was hoping for, it resulted in a delicious combination that he decided to name after his hometown. This ice cream is listed as a traditional product from the region and is now available in other gelato shops. Crema reggina is usually decorated with candied fruit or melted chocolate. Expand