If you believe local legend, you will discover that the girls of Calabria were obliged to master the preparation of 13 types of pasta before they were able to marry.This could indeed be true as the pasta of the zone is truly rich and varied compared to many other parts of Italy and the creativity displayed is obvious to see.

Cuzzupe, cuculi or cudduraci are a type of ciambelle, donuts, traditionally made for Easter in Calabria,

Dreaming of the summer and an empty beach, try making this after dinner five fruit liqueur at home.

The recipe has been taken from 'Calabria a Tavola' by Ferretti and Serra.

ingredients

For 1 liter: 2 lemons, 2 oranges, 1 medium sized citron, 2 limes, 4 mandarins, half liter alcohol at 90° proof, half liter water, 300g sugar.

This honey cookies recipe is taken from a very old tourism brochure produced by the Regione Calabria.

This biscuit was originally of Arab origin and was originally made in those locations of the region where the Albanian community settled.

Now it is found across Calabria where local traditions are still alive.

This swordfish recipe is taken from a very old tourism brochure produced by the Regione Calabria.

How do you make Calabrian kebabs? Try this recipe for 'Spiedino Calabrese'.

This simple Mediterranean recipe is taken from a very old tourism brochure produced by the Regione Calabria.

Peperonata is by no means limited to the region and here in Rome bundles of the raw ingredients for the dish can be bought at local markets.

It's a real filling and nutritious dish and could not be simpler to prepare.

Very easy, very quick, very tasty. Taken from 'Calabria a Tavola' by Ferretti and Serra.

The classic Mediterrarnean and Calabrian first course with sardines, black olives and capers.

You may remember the film 'The Big Night' by Stanley Tucci not so long ago.

For many the star of the show was a huge timballo; the center piece of the big meal itself.

Here is a Calabrian version.

Buon Giorno, Vi volevo domandare se mi potete inviare una ricetta per fare la soppressata e salsiccia Calabrese. La buona anima di mio Papá, era Calabrese ( di Regio Calabria) e faceva soppresata e salciccia a casa e dice mia mamma che Papá metteva 27 o 28 grami di sale per Kilo di carne di maiale, pero il pepe nero intero, pepe nero maccinato e il pepe rosso secco, lo metteva dice mamma a occhio, senza pesando. Io vorrei fare a casa la soppressata e salciccia tipo Calabrese e vorrei pesare esatto tutti gli ingredienti. vi ringrazio, mi scusi se non ho scritto molto bene Italiano. Ciao e grazie, Viva La Italia. Jim L.