Category:Calabria cheeses

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Capo Colonna (Crotone)
The city of Reggio Calabria

This wiki category contains photographs and detailed information on cheeses produced in the Italian region of Calabria.

Further information

Calabria is what is known as the 'toe' of Italy and comprises five provinces: Catanzaro, Cosenza, Crotone, Reggio Calabria and Vibo Valentia. The region had a typical southern Italian and Mediterranean cuisine, with a balance between meat-based dishes (pork, lamb, goat), vegetables (especially aubergines), and fish. Pasta (like in most parts of Italy) is also very important in Calabria. In contrast to most other Italian regions, Calabrians have traditionally placed an emphasis on the preservation of their food, partly because of the hot climate and potential crop failures. As a result, there is a tradition of packing vegetables and meats in olive oil, producing sausages and cold meats and, along the coast, curing fish.

Calabria produces many varieties of cheese, which would be difficult to obtain in the UK, but they are worth looking out for if you ever visit the region.

Errors and omissions

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See also