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Food & Calabria
11th March 2010, 16:55
The food of Calabria, despite the abundance of fresh fish, is primarily a diet of simple fresh pastas, homegrown vegetables cooked in a myriad of ways, and meats, particularly pork. Although pasta is important to all Italians, in Calabria it is treated with an almost reverence. Each city or town has it's own pasta specialties, from chewy fusilli, to various types of lasagne. Calabrians seem to know by instinct, the best sauce to pair with each pasta to create the most delicious dishes. Sauces include many seafood and meats, as well as various vegetables, with tomatoes playing an important role. One rich, baked lasagne, consists of layers of delicate egg noodles blanketing a spicy tomato sauce. Spaghetti alle Vongole, the "white" version of pasta with clams, is also a popular dish commonly found in Calabria. Orecchiette con Cima, a simple pasta made with broccoli rabe, is typical of Calabrian cooking, using just tasty, sautéed greens mixed with pasta.
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