Calabria is at the toe of the boot, the extreme south of Italy – lapped by the crystal blue Ionian and Tyrrhenian Seas and separated from Sicily by the Strait of Messina. The warm climate, the beautiful colors of the sea, rocky coasts that alternate with sandy beaches, the classic flavors of local foods and the vestiges of its ancient origins make Calabria a unique place in both winter and summer. The provinces of Calabria are: Catanzaro (regional capital), Reggio Calabria, Cosenza, Crotone and Vibo Valentia.

With farmland sparse in Calabria, every viable plot is cultivated to its greatest advantage. Tomatoes, eggplants, potatoes, artichokes, beans, onions, peppers, asparagus, melons, citrus fruits, grapes, olives, almonds, figs and mountain-loving herbs grow well in the area. Calabrians tend to focus on the high quality of their ingredients, so that virtually everything picked from a garden is useable and worthy of praise.

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Fonte: Jovina Cooks Italian