Calabria, located at the toe of Italy, is one of the poorest and smallest wine producing regions of the country. The Greeks first began vine cultivation here but today a very small portion of the land is given over to viticultural use. Nevertheless, some exciting wines are being made in Calabria. Reds from Gaglioppo and whites from Greco Bianco are particularly prized. Calabrian cuisine is known for hearty vegetable and pasta dishes and filling soups. Many of these meals feature eggplants, peppers and tomatoes. Ciambotta, for example, is made with stewed eggplant, tomatoes and potatoes seasoned with onion and peppers, is eaten either hot or cold. Pasta is ubiquitous but comes in unusual shapes. Làgane (flat, long noodles), ricci di donna (lady’s curls), and capieddi ’e prieviti (priest’s hairs) are special Calabrian recipes. These pastas are often served with meat or vegetable sauces that are highly spiced with peperoncino.


    Stay up to date!
    Sign up for the Ultimate Wine Lovers Newsletter with weekly offers
    Thanks for signing up. You must confirm your email address before we can send you. Please check your email and follow the instructions.
    We respect your privacy. Your information is safe and will never be shared.
    Don't miss out. Subscribe today.