The toe of Italy's boot is home to spectacularly high, rugged mountains, where snow lingers until the end of May. Unlike neighboring Basilicata, Calabria has wooded areas where flowers bloom and wildlife and greenery abound. Due to lack of development, the region boasts some of the cleanest water on the whole Italian coastline.

Chestnuts, olives, citrus trees, almonds, and figs all grow well in Calabria's subtropical climate. A species of orange that grows only in Calabria, called arancia calabrese, is prized for its skin, which is boiled and candied, and sent all over Italy for use in fruitcake and pastries. Calabria produces one-third of Italy's olive oil and is second after Sicily in the production of oranges, figs, and cedri limes. Eggplant is the king of the vegetable crop, and Calabrians eat it in myriad ways: sauteed in olive oil with garlic and parsley; coated in egg and bread crumbs and fried; and stuffed with salted anchovies and bread crumbs. Sweet peppers, artichokes, zucchini, onions, mushrooms are also ubiquitous. As in Basilicata, chili is the spice of choice here.

Although the Ionian Sea and the Gulf of Taranto are rich in tuna, swordfish, sardines, and anchovies, mountain cooking dominates the cuisine, and pork reigns supreme in this poor man's country. There are countless salami and sausages, as well as all manner of homemade pastas. Ever-popular Pecorino is made by every family that owns a sheep. The luxury of sweets is usually reserved for holidays.

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