Cuisine in Calabria is a typical southern Italian Mediterranean cuisine. It is a balance between meat-based dishes (pork, lamb, goat), vegetables (especially eggplant), and fish. Pasta, as in most of Italy also serves an important role in their cuisine.
Local desserts are mostly fried although they do have honey-sweetened pastries Cudduraci, Nacatole, Scalille or scalidde or baked biscotti-type treats (such as ‘nzudda).
Some of their local specialties include Cipolla rossa di Tropea or red onion, Frìttuli and Curcùci or fried pork, Caciocavallo Cheese, Lagane e Cicciari or pasta dish with chickpeas and Pignolata.