Region |
Calabria |
Country |
Italy |
Morphology of the land |
Plain: 9%
Hill: 49%
Mountain: 42%
|
Climate and soil |
The climate is Mediterranean along the coasts, with mild and rainy winters and hot and dry summers. Ventilation is moderate and temperature changes are not significant. The inland has rigid winters and warm summers. The Sila area is characterised by a continental climate and, in winter, snowfalls are common as well as abundant rains, especially on the Tyrrhenian Sea side. On the other hand, rains are considerably low on the plains and on the coasts. |
History |
In ancient times, Calabria was inhabited by the population of Bruzi. It was later occupied by the Greeks who called it Betia. Later the Romans turned it into Bruttium. The Calabrian people, however, was located in the area of Apulia, in the current Salento Peninsula that was formerly known as Calabria. In the following centuries, this region experienced several changes in its name, but the ancient area of Bruttium was already called Calabria during the Charlesmagne period. |
Typical products |
In the Crimisa area, it is produced the red and rosato Cirò, which is one of the eight DOC wines of Calabria. This wine is made from from the black vine Gaglioppo, and the Greco Bianco. Librandi is one of the best producers of Cirò Classico. From the south of Calabria, it comes Greco di Bianco, a straw wine. In the area of Catanzaro, a number of local vines such as Nocera, Calabrese, Pecorino and Magliocco are grown, which provide fruity and aromatic wines. |
Typical dishes |
Calabria is famous for horticultural and agricultural products, such as onions, with the well-know Cipolla di Tropea, aubergines, tomatoes, peppers, beans, pumpkins, mushrooms and citrus fruits. Olives and extra virgin olive oil play an important role for agriculture, for example the DOP Bruzio, Lametia and Alto Crotonese. Calabria is also famous for its pasta dishes, such as the Maccaruni, a handmade pasta seasoned with meat and tomato sauce or with grated ricotta cheese, the Scivateddi, a long pasta similar to spaghetti served with pork sauce and salted/smoked ricotta cheese or aubergines, Vermicelli c’à muddica, a pasta garnished with grated bread served in an earthenware pot with anchovies and oil. Among the desserts there are the Mostaccioli, made with flour mixed with honey and white wine in the shape of fish, human figures, little horses, and the Pitta 'nchiusa, a sweet two-layer pizza, stuffed with a filling of sultanas, walnuts and cooked wine. |
Red grape varieties |
Castiglione, Gaglioppo, Greco Nero, Nerello Cappuccio, Nerello Mascalese, Nero d'Avola, Sangiovese
|
White grape varieties |
Chardonnay, Greco bianco, Manzoni Bianco, Montonico Bianco, Trebbiano Toscano
|
DOC |
Bivongi
,
,
Greco di Bianco
,
Lamezia
,
Melissa
,
S. Anna di Isola Capo Rizzuto
,
Savuto
,
Scavigna
,
Terre di Cosenza
|
IGT |
Arghillà
,
,
Costa Viola
,
Lipuda
,
Locride
,
Palizzi
,
Pellaro
,
Scilla
,
Val di Neto
,
Valdamato
|