A bunch of products reflecting the summa of Reggio Calabria production with unique features resulting from local geological, agronomic, and climatic peculiarities. Here, food is processed and preserved according to inflexible traditional rules, providing a joyful expression of the bond between the territory and its culinary traditions.
Getting to know Reggio Calabria’s cuisine is, first and foremost, a treat
for the palate. Still, it also paves the way for a better understanding
of local habits, history, and geography, from natural fruits and flavours
to how people have learnt to transform and mix them together, giving rise
to tasty traditional recipes.
‘Pescestocco’ is the name given to stockfish, cod dried in the cold wind of the Arctic Ocean and exported all over Europe to the Mediterranean. Before being processed, prepared, and served in various ways, it is soaked several times in running water until it regains its soft, spongy consistency. After...MORE
Calabria’s land offer is not limited to wine and citrus fruits. Olive growing is also one of the most crucial production sectors in the Reggio Calabria economy. A sector offering great variety: a source of agricultural production of olives and extra virgin olive oil, indeed, but also a real environmental...MORE
‘Struncatura’ is a special quality of pasta produced along the Tyrrhenian belt of Reggio Calabria’s province and, more specifically, in the Gioia Tauro plain. Legend has it that it was made from wheat and bran milling residuals, even picked up from the floor! However, its origin, name and particular shape,...MORE
Besides being tasty, the swordfish of the Strait of Messina has an incredibly ancient tradition linked to a very particular fishing technique. During the fishing, experienced ‘observers’ waited on the hills, ready to warn the boats as the fish arrived. Then, having received the warning, an experienced fisherman placed on...MORE
If your visit to the Metropolitan City of Reggio Calabria has included a walk in the cool Aspromonte forests, you may have come across a group of pigs: don’t worry, they are not dangerous at all! These animals are the heirs of one of the oldest species inhabiting our mountains,...MORE
Farming sheep and using their milk to make ricotta and cheese are ancient and widespread traditions worldwide.Aspromonte Pecorino Cheese (Pecorino Aspromontano), therefore, belongs to a multi-millennial tradition which allowed it to retain its ancient, characteristic flavour, preserved through long-standing sheep farming methods, a wide variety of pastures and ageing with...MORE
Rye is one of the most widespread cereals in central Europe, but as food follows human routes, it has also found an ideal habitat in our territory.The introduction of this cultivation has unknown origins. However, among the many hypotheses is one that sees rye travelling with Charles V – the...MORE
Calabria’s wine vocation has been known since very early times, hence the Greeks, who used to call our land ‘Enotria’ – namely the ‘Land of Wine’ – well before settling here.Over time, the many species of grapes which have developed by adapting to different kinds of terrains, irrigation, and sun...MORE
The bergamot of Reggio Calabria is widely known as the “prince of citrus fruits”. And such an appellation is well deserved, because it is not a citrus fruit like any other. Naturally newer compared to its more common brothers, it immediately stood out for its peculiar fragrance and its health...MORE