The vast province of Catanzaro surprises with the great variety of products both in gastronomy and in craftsmanship. However,

CURED MEATS
In the field of cured meats, the Catanzaro area can count on some important PDO products, including capocollo, soppressata, and pancetta. The most famous, highly appreciated even abroad, is the renowned 'nduja from Spilinga (Vv), for which the process for the well-deserved PGI recognition is underway. It is a humble, very spicy cured meat made from liver, lungs, and pork processing leftovers, but its taste releases warm and full flavors, making it perfect to be enjoyed spread on a crostino.

CHEESES
Calabria is also a land of pastures and therefore rich in dairy products, among which the most famous is certainly Caciocavallo Silano PDO. This is a stretched-curd cheese typical of the Silano-Calabrian area, whose name comes from the typical way the cheeses are aged: tied in pairs and hung over a horizontal pole. Other products include giuncata, a fresh cheese typical of the Sila plateau, smoked ricotta with an intense and smoky flavor, and Pecorino di Crotone PDO with a savory and spicy taste.

VEGETABLES AND FRUIT 
The Calabrian territory is extremely rich in fruit and vegetable foods whose products define the region and distinguish it from the surrounding areas. What identifies us the most is also the king of ingredients on our table: chili pepper. Naturally, citrus fruits reign supreme, among which the bergamot of Reggio Calabria PDO and the clementine stand out. Among the many agricultural products, perhaps the most famous is the Tropea onion PGI; the Calabria PDO licorice, a nationally recognized product; The Mediterranean climate favors the growth of olive trees: as a result, Calabria is a major producer of olives and, consequently, oil, whose harvest is still almost exclusively manual, still today considered the most "respectful" method so that the olives yield an oil of the highest quality. To conclude this overview of agricultural products, how can we not mention the exquisite Sila potato PGI, a variety of potato produced on the Sila plateau with unique organoleptic characteristics, such as a high starch content.

IN OIL PRESERVES
Calabria, as everyone knows, is a generous land where oil of excellent quality is produced, which, in addition to common uses, is also an excellent preservative and is widely used in homemade oil preserves, a method that allows you to enjoy vegetables and products from the land and more, in an alternative, varied, and naturally delicious way. Preserving in oil (and also in vinegar), in the past, was essential to get through the colder months. We strongly recommend that you do not leave without having purchased one of the many products preserved in oil. They can be enjoyed on any occasion, as they are ready to use. Standouts in this category include sardella neonata, also known as the Caviar of the South (typical of the Ionian coast), which until a few years ago was made with anchovy and sardine fry, whose fishing has long been banned, and today is made with the less prized ice fish, and the "bombs," extremely spicy preparations of vegetables and Calabrian chili peppers, perfect for adding a touch of fun to an evening with friends or as a nice gift.

DESSERTS 
The typical desserts of Calabria are mostly prepared during specific times of the year, such as Easter or Christmas. In Catanzaro, the typical Easter desserts are the famous cuzzupe made with simple ingredients like water, flour, eggs, milk, and sourdough. During Christmas, pitta ‘nchiusa or pitta ‘mpigliata is prepared, also common in the province of Cosenza, a typical circular cake made with raisins or candied fruit, walnuts, and Vermouth. Other typical Christmas sweets are tardiddhi, gnocchi-shaped cookies entirely covered in grape must; susumelle, oval cookies entirely covered in chocolate; chiacchiere, thin fried pastry sheets dusted with powdered sugar; typical of Reggio but widespread throughout the region are also nougat cookies with almonds inside and very crunchy, common both at Christmas and during festivals and fairs along with mustazzole, compact animal-shaped cookies. The cupeta of Montepaone, prepared at various times of the year, is a small cake with honey and sesame and sprinkled with colored sugar confetti. The crocette di fichi secchi (crucitti) are simply sweets made of dried figs, cinnamon, sugar, walnuts, and covered in chocolate. Pignolata, shaped like a pine cone and covered in heated honey, is prepared for Carnival and consists of small fried dough balls (called “pigne”) covered in honey. Nepitelle, puff pastry half-moons filled with walnuts, almonds, raisins, dried figs, and chocolate. The filling is often thickened with “Strega” liqueur or rum, cooked wine, and honey. Also very famous is the tartufo di Pizzo, an ice cream made throughout the year, covered in white or dark chocolate, and named for its truffle-like shape.

DRINKS 
An extraordinary soft drink, with an inimitable taste that we highly recommend you try, is Brasilena, a non-alcoholic sparkling coffee-based beverage produced and marketed by Acqua Calabria at the Monte Covello plants near Girifalco. You can find it in all the bars in the area. And if we talk about coffee, don't miss buying some packs of Caffè Guglielmo, produced by Guglielmo Caffè (Copanello di Stalettì- CZ), one of the largest business realities in Southern Italy. It is not an ordinary company but a big family that for 80 years has represented an extraordinary example of efficiency and productive capacity. 

LIQUEURS
Calabria has a vast tradition of liqueurs flavored with fruit or prepared with herbs, many of which grow wild throughout the region. Let's start by mentioning some of the liqueurs produced right in Catanzaro, such as Amaro Imperium, an herbal infusion with beneficial properties created by a pharmacist from Catanzaro in 1892; Amaro Eremita (Liquorificio Gentile - Carlopoli), a liqueur with the intense aroma and flavor of Calabrian herbs; Guglielmo Coffee Liqueur (Guglielmo Spa - Copanello di Stalettì), made with the best blends of Robusta and Arabica according to an ancient recipe. There are, however, many liqueurs that are strictly produced in Calabria; just to mention the most famous, there is Amaro del Capo (Distilleria Caffo - Limbadi - VV), and lately the special spicy version, the “red hot”, a limited edition with the addition of Calabrian chili pepper, of course! In the Cosenza area, the excellent Jefferson (Vecchio Magazzino Doganale - Montalto Uffugo - CS) is produced, “an important amaro,” as the label says; its main ingredients are bergamot, bitter and sweet oranges, rosemary, eucalyptus, and oregano, which, combined with other bitter herbs, make this liqueur natural and unique. How can we not mention the famous Amaro Silano (Bosco Liquori - Figline Vegliaturo - CS), a liqueur that has been produced for over 150 years and is perhaps the oldest amaro in Calabria. There are also lesser-known producers such as Sapori Silani or the prestigious Annunziato Tedesco company, which has been producing top-quality artisanal liqueurs since 1908. Among the grappas, we recall the white grappa with chili pepper and the Calabrian white grappa made from dried Moscato grapes. You can also find a wide range of bergamot liqueurs, limoncello made with untreated and carefully selected citrus fruits. Calabria also produces excellent licorice, from which an excellent liqueur is also extracted.

WINES
This region has always had a widespread wine culture. The ancient Greeks knew Calabria as Enotria, "Land of Wine," and Calabrian wines were offered as prizes to the winners of the Olympics. The main wine-growing areas of Calabria are Lametino, Cirotano, Cosentino, and Locride. Naturally, here, for obvious reasons of relevance, we will mention only those that fall within the province of Catanzaro, leaving to the respective guides those that deal with wines produced in the other provinces, which we nevertheless invite you to buy and taste. The DOC wines of the province of Catanzaro are produced mainly on the Tyrrhenian coast and include the DOC wines Savuto, Scavigna, and Lametia. On the Ionian side, the DOC Bivongi wine is produced. Four of the regional DOCs are produced in the province of Catanzaro. With the grape varieties Gaglioppo, Greco nero, Nocera, Calabrese, Castiglione, Greco bianco, Guardavalle, Montonico, Malvasia bianca, and Ansonica, the DOC Bivongi is produced (with the variants red, rosé, riserva, novello, and white). The DOC is also produced in the province of Reggio Calabria. Lamezia is produced with the grape varieties Greco bianco, Gaglioppo, Magliocco, Greco nero, Marsigliana, and Montonico and is available in the variants white, red, red riserva, novello, rosé, passito, sparkling, sparkling rosé, greco bianco, greco nero, gaglioppo, and mantonico. The DOC Savuto, derived from the grape varieties Montonico, Chardonnay, Greco bianco, Malvasia bianca, Gaglioppo, Aglianico, Greco nero, and Nerello cappuccio, is available in the variants white, red, and rosé. The DOC is also produced in the province of Cosenza. The last DOC of the province of Catanzaro is Scavigna, derived from the grape varieties Traminer aromatico, Chardonnay, Pinot bianco, Aglianico, Magliocco canino, and Marsigliana nera and available in the variants white, red, and rosé.