| The secular olive trees that are all over the Piana
of Gioia Tauro, together with the improving of the quality of the
fruits, allowed the variation of olive preserves, typical of the
entire province. Between them are most important the pressed olives
and the ones in brine. The first, picked still green and therefore
not mature, are pressed, with a sanded stone or the meat pounder, to
get rid of the seed, then put into warm water, and then cooled down
under flowing water, and left soaking for a few days, often changing
the water. When this is done they get drained, dressed with garlic,
celery and oregano and can be served after a few days. The olives in
brine are first left soaking in water and then put in brine with
three parts of salt and seven of water, wild fennel, garlic and
chilli. They can be consumed after two months. Chilli
Dialectical variations. Pipi viruscente (burning chilli), cancarillo,
pipazza, diavulillu. Historical area of production and consume.
Apireno Clementines of Calabria (I.G.P.)
Historical area of production and consume: around the coastline of
the rhegion.
Oranges
Historical area of production and consume.
Dried crossed figs
Historical area of production and consume.
Pickled aubergines in oil
Historical area of production and consume.
Chestnut
Historical area of production and consume.
Pickled Carline in oil
Historical area of production and consume.
It’s produced around the areas where this spontaneous thistle grows.
Usually in mountain fields and forests.
Mushrooms
Historical area of production and consume.
Cacioricotta
Historical area of production and consume.
Provola and Scamorza
Dialectal variations. Provula. Historical area of production and
consume.
Ovenmade ricotta
Historical area of production and consume.
Frittuli
Historical area of production and consume.
With short names and small technical variations, they are made all
over the rhegion.
Capocollo of Calabria (D.O.P.)
Dialectal variations. Capecoddu. Historical area of production and
consume.
Pancetta of Calabria (D.O.P.)
Historical are of production and consume.
Salsiccia (sausages) of Calabria (D.O.P.)
Dialectal variations. Sozizzi. Historical area of production and
consume.
Soppressata of Calabria (D.O.P.)
Dialectal variations. Soppressati. Historical area of production and
consume.
Orange honey
Historical area of production and consume.
Thousandsflowers honey
Historical area of production and consume.
Maccaruni
Dialectal variations: Filja (bibonese)
Historical area of production and consume.
Bread a coddhura
Historical area of production and consume.
Bread with fennel seeds
Historical area of production and consume.
Pitta
Historical area of production and consume.
Scilateddi
Dialectal variations. Minnicchi. Historical area of production and
consume.
Bocconotti
Historical area of production and consume.
Giuggiulena
Historical area of production and consume.
Nepitella
Historical area of production and consume.
Limoncello
Historical area of production and consume.
Bergamot liqueur
Historical area of production and consume.
Citrus liqueur
Historical area of production and consume.
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