A journey in Calabria is also to discover the pleasures and the flavors of its gastronomy, they change according to the mountain and sea locations. In the mountain loca- tions there is a big choice of mushrooms (rositi, nail fungus and mushroom) dishes and also a big varieties of Cheeses like the “caciocavallo” in the Sila mountains or the cottage cheese of the Aspromonte, it is a mix of milk and honey.
It is also to taste the delicious aged Sheep’s cheese of the Poro mountain and the queen of all the Calabrian sausages that is the “Nduja” it is really very spicy and it is made up of pork meat and red chili pepper, the last one is the most important ingredient of all the Calabrian di- shes. In the sea locations the tuna and the sword fish are the Kings of the Calabrian Kitchen tables.
The Calabrian cookery has a big varieties of vegetables and legumes with them you can make the peperonata (peppers and potatoes) zucchini pancakes, stuffed eggplants and soup of the Tropea red onions. The home-made pasta presents several choices like the “Fileja” and the “maccheroni” cooked with beans and chickpeas. The Calabrian cookery smells of orange, lemons, citron, strawberry, figs, prickly pears, almond and all of them have an important place in this cookery for the success of all the sweets like “crocette” figs filled of almonds and honey and the ”Nzulli” sweets made up of almonds and spirits. Among the excellence wines there are the ”Cirò” wine, the “Greco” wine, “Zibibbo” (muscat grape) wine and among the spirits there are the “limoncello”, the “Bergamin” a spirit with bergamot in the province of Reggio Calabria, the cedar spirits and the Amaro del Capo, a spirit made up of herbal essences of Limbadi.