Travel To Calabria

Cattanzaro, the capital of Calabria, rises on a rock and is split into two parts by the steep Fiumarella valley, the two sections being connected by a huge concrete steel bridge (the Viadotto Morandi), among the highest in Europe, built in 1960 on a design of architect Riccardo Morandi. The beach town Catanzaro Lido, located about 5 kilometers south, has a wide promenade and a harbor for small fishing and pleasure boats. Reggio Calabria was the the capital of the region until 1970 and lies at the foot of the Aspromonte, at the far end of the Italian peninsula on the right shore of the Strait of Messina. Destroyed in 1908, the city was later rebuilt using anti-seismic criteria to an orthogonal plan. The Duomo was rebuilt in Romanesque style, with interesting works of art while the Castle of medieval origin was only partly ruined. Also of artistic relevance are the church of the Ottimati and the Madonna dell’Eremo Sanctuary. The Museo Nazionale della Magna Grecia hosts a fine collection of Greek artifacts, among which the famous Bronzi di Riace, the Greek bronzes are two status of warriors found out at sea off the Marina di Riace in 1972. Other cities are Cosenza, Tropea, Vibo Valentia and Crotone.

The economy of the region is still largely based on agriculture and the region is a major producer of citrus fruit, led by the IGP Clementine di Calabria, and the area also produces oil, wheat and wines. Its forests provide wood for building, and chestnuts. Industry is relatively developed in the building and construction sector and, in Arcavacata di Rende (Cosenza), there is also an excellent membrane technology research centre.

The red onions of Tropea, a town on the Tyrrhenian coast, are renowned for aroma and flavor. The lofty Sila range between Cosenza and Catanzaro abounds in mushrooms, including the prized porcini. The region is famous for its cuisine and the predominant use of peperoncino, chilly, in the preparation of traditional dishes. Pork is preserved as ham, salame and sausages, the most renown which qualify for DOP are: Capocollo (neck roll), Pancetta (pork belly), Salsiccia (sausage) and Soppressata (a type of salame). Very well known is also the including the ‘ndugghia or ‘nnuglia a type of soft salume that includes bits of liver and lung and can be spread on bread. In the Sila, around Cosenza, there is production of the fine Caciocavallo Silano DOP and the butirro, with a core of butter.

The area of Calabria was called Enotria or Land of Wine at the time of the Greek domination, a definition that later was extended to much of the Italian Peninsula. The Cremissa, a wine from Kremisi, between Sibari and Crotone, was used to toast the victorious athletes at the ancient Olympic games. Cirò is the main DOC produced in Calabria both in terms of quantity and quality. Other wines include the Melissa and the Greco di Bianco, an amber-colored sweet dessert wine.