Calabria is a rugged, mountainous land, surrounded on either side by the Tyrrhenian and Ionian Seas. Its cuisine is based around simple produce coaxed from the tough land, prepared according to age-old traditions organized around a calendar of religious festivals.
Throughout a string of invasions, the Calabrians guarded their traditions whilst selectively absorbing foreign imports such as eggplants, artichokes and citrus fruits (introduced by the Arabs.)
The Calabrian passion for swordfish traces back to the Byzantine era, and the end of the fishing season is celebrated with the spectacular swordfish festival, held each year in the town of Bagnara Calabra. The Menu
Antipasti
Pitta
Fiore di Zucchini w/ Mozzarella
Nduja
Mushroom Salad w/ Pecorino
Marinated Sardines
Primi
Ravioli of Eggplant w/ Tomato Pork & Basil
Secondo
Seared Swordfish w/ Pinenuts, Orange & Green Olive
Tomato, Cannellini Beans, Celery & Preserved Lemon
Dolci
Watermelon & Bergamino
Mostaccioli
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