When discussing Calabrian cuisine, some of the most used ingredients from this enchanting and diverse region immediately come to mind.If you’re like us, traveling with your mind, you’re surely savoring the unmistakable flavor of Tropea red onions, chili peppers, and ‘nduja, the famous salami with a bold and spicy taste typical of all Calabria.Calabrian cuisine is humble, home-cooked, and deeply connected to religious events that greatly influence its culinary traditions, with specific recipes, rules, and characteristics often of ancient origins, such as those for Christmas lunch, Epiphany, Carnival, and Easter.Indeed, during the various festivals throughout the year, different dishes are prepared linked to each occasion, such as lamb for Easter or Stockfish with potatoes for Christmas. Throughout the rest of the year, Calabrian cuisine is characterized by humble dishes like salted anchovies and Frittole.With anchovies, many different dishes can be prepared, such as Spaghetti with anchovies and breadcrumbs, or Crispelle with anchovies, traditionally made for Christmas; they are called “Crispeddi chi lici” and are fried leavened dough to which salted anchovies, previously washed and dried, and some dried tomatoes are added.Among the cured meats, besides the famous ‘nduja, a mention is obligatory for soppressata, a typical Calabrian sausage, along with preserved foods like salted anchovies and typical vegetable preserves, such as eggplants and other vegetables in oil and dried tomatoes.The distinctive feature of Calabrian cuisine is, as everyone knows, chili pepper or the spicy aroma that appears in every dish.Calabria is indeed a region where this element is used daily, and the cured meats containing it are among the most famous in the world.If we’ve piqued your curiosity and you wish to savor the true taste of Calabrian cuisine, from mid-May onwards, we invite you to book a lunch or dinner during your stay in Rocca Imperiale at the well-known local trattorias, restaurants, or pizzerias.