La cucina calabrese

   The Calabrian cuisine is closely related to the religious and spiritual life and involves rules and habits are often linked to the celebrations that go back to ancient times, being the result of almost 3,000 years of history, from Ancient Greece to the Unification of Italy .

For example at Christmas and Epiphany was the custom to put on the table thirteen courses , while Carnival eat macaroni , meatballs and pork. Easter is celebrated with the roast lamb and the bread cudduraci the spiritual and so for the other parties. Each event of family life ( wedding , baptisms , etc. . ) Is always celebrated with [1] a special dinner .

Today habits are not as strict , but retain many of the old ways.

The food of Calabria over the years has not changed much , the various dishes have different origins on the basis of the peoples who have lived in this region, like the Greeks and the Arabs . Obviously the introduction of the chili pepper dates back to after the discovery of the Americas , being original delCentro America.

However, more importantly preserved foods such as salted anchovies , desalted and placed under oil with chili, pork sausages (such as ‘ nduja and the brawn of Calabria ) , cheese , vegetables and dried tomatoes in oil , making it possible to survive in times of famine , in addition to long periods of siege by Turkish pirates .

Today in the cultivated areas are harvested delicious agricultural products are produced in the mountains and many cheeses are growing viticulture and olive production . The Calabrian recipes make heavy use of vegetables, of which the land is fertile : eggplant and then especially tomatoes, peppers , red onions and beans .

A central role in Calabrian cuisine is occupied by the bread, cured in the preparation and ingredients (important durum wheat ) , but also from traditionally home-made pasta .