Calabrian cooking and recipes

The gastronomy of this splendid region sees the unity of entirely different territories, which are quite balanced. In its recipe book you will find the right proportion of pig, sheep, beef, vegetables (especially eggplant) and fish. Calabria is a harsh sunny land, which presents perfumed citrus, olives, potherbs, greens, vegetables and wines. A special feature of this kitchen is the preservation of foods.
The harshness of the land, the scarcity of water and the climatic conditions has an influence on the gastronomy, which in times of difficulty preservation of food became a necessity. Therefore the wide spread word of this territory are the preserves, which include, preserved sausages under oil.
Peasants, Shepherds and Fisherman handed down the secrets of making the vegetable, meats in a special manner and also pig and Sword Fish, which are in abundance in the waters of Scylla and Bagnara. In particular the word spread from the past of the "poor mans caviar" which summarizes the sense of the popular Calabrian Kitchen.
The "poor mans caviar" is made with eggs and anchovies which are placed under oil and flavored with paprika. In these recipes there are talks of traditionally poor culinary, simple and genuine elements, especially of tastes and strong smells, a little like the gastronomy of Calabra.