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. 

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.

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.

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.

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.

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. 

‘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. 

Morzello is a traditional dish hailing from Catanzaro. Known in local dialect as morzeddhu, it's made with calf's tripe and offal, tomatoes, hot peppers, bay leaves, olive oil, and oregano. The ingredients are simmered over low heat for at least a couple of hours.

Traditionally, morzello is eaten with a local ring-shaped bread called pitta. The pitta is sliced open and the morzello is stuffed inside like a sandwich, known as morzello in pitta. In the past, the workers used to eat it during their morning breaks. 

Cacioricotta is a cross between a cheese and fresh ricotta, produced by combining two techniques of cheese-making. It is both cacio, meaning cheese in the local dialect, and ricotta, meaning recooked, because it is made by bringing fresh milk almost to the boil, then adding the rennet later, when the milk cools and achieves the temperature of coagulation, which causes both the milk and the whey to coagulate.

Cacioricotta from Reggio Calabria and Cosenza is made with goat’s milk, and it can be enjoyed both fresh, after only 2 to 4 days of drying, or it can be left to age for a month. The fresh version pairs nicely with seasonal vegetables, while the aged one is perfect for grating over pasta.