Posted by grazia on January 15th, 2010 — in Calabria, Italy
Calabria is an Italian region rich in intense aromas, peculiar flavours and special evocative colours. Due to these characteristics it is well known around the world.
Thanks to its geographical position Calabria has always been a meeting place of different cultures and peoples. The traditions and art are evidence of ancient civilizations that settled and lived here.
Among the major civilizations there are Egyptians, Greeks, Byzantines, Carthaginians and Romans.
It begins with the Calabria’s Tyrrhenian Coast, named “Riviera dei Cedri” (Coast of the Cedars: this part of the coast is named after the cultivation of cedar), which has 22 villages. The coast continues with 800 kilometres of white sandy beaches, interrupted here and there by granite cliffs.
After the Riviera dei Cedri there is the small town of Diamante, one of the most important tourist destinations in Italy. The city name derives from its beauty and its location. (more…)
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Posted by internetauthor on October 9th, 2009 — in Calabria
The tip of Italy’s toe is home to the beautiful region of Calabria. Most often you experience Calabria while traveling to the island of Sicily, but a visit to the beautiful region is worth experiencing on its own. When traveling to Sicily, be sure to stay for a day and simply see the sights and experience the beauty of this seaside area.
Traveling Calabria by Train
The A3 Autostrada is certainly one option for traveling to this beautiful region, but traveling by train will lend even more majesty to the views and overall experience. Take the train along the southernmost coast of Italy and into the Calabria region. When given the option, stop off the train for a bit to wander the charming towns of the region and experience the local hospitality and fare.
Bagnara in Calabria
Bagnara is one of those towns. Not only are its pastries to die for, the history of the town is intriguing as well. For centuries, the women of this town have been the breadwinners. According to local legend, the crafty women of Bagnara established their own salt flats on the beaches and hid salt in their long black skirts as it was illegal to sell independently. They traded the salt to smugglers on moonless nights and lived well for centuries on their illegal gains. Today salt is sold by federal monopoly, so you’d do well to stay off those same beaches, especially on moonless nights. (more…)
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Posted by grazia on September 3rd, 2009 — in Calabria, Italy
The gastronomy of this beautiful region, consisting of completely different territories, is well balanced. In its recipes it can be found the right proportion of several ingredients such as lamb and pork, vegetables (especially eggplant) and fish.
Calabria is a harsh land, sunny offering fragrances of citrus and olives, as well as vegetables and wines.
A particular feature of this kitchen is the processing of food aimed at preservation. Since past the harshness of the terrain, the lack of water in the inland and the weather conditions have affected traditions showing the necessity to store food so to be able to use it in difficul times.
So conserved food is widespread throughout all the territory: from oil products to sausages. Farmers, herders and fishermen have passed down the secrets of processing vegetable, meat, especially pork and swordfish, abounding in the waters of Scilla and Bagnara.
Since ancient times the ‘caviar of the poor’ is very used, which sums up the meaning of the popular cuisine of Calabria. It is made with eggs of anchovies, preserved in oil and flavoured with chili. This is a recipe telling the story of a poor, genuine, tasteful and simple culinary tradition made of a bit strong tastes and smells… as the whole Calabrian cuisine. (more…)
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