1. The cuisine of Calabria

2. The Arabs introduced oranges, lemons, raisins, artchokes and egg plants. Cistercian monks introduced agricultural practices to the region along with their skills in processing dairy products. French rule under the House of Anjou, and later Napoleon, along with Spanish influence, affected the language and culinary skills as seen in the naming conventions of items such as cake, gatò, from the French gateau. The cuisine of Calabria has been influenced by the conquerors and visitors of the region's past.

3. In contrast to most other Italian regions, Calabrians have traditionally placed an emphasis on the preservation of their food, in part because of the climate and potential crop failures. As a result, there is a tradition of packing vegetables and meats in olive oil, making sausages and cold cuts (Sopressata,'Nduja), and, along the coast, curing fish- especially swordfish, sardines (sardelle rosamarina) and cod (Baccalà).

4. Local desserts are typically fried, honey- sweetened pastries (Cudduraci, scalille or scalidde) or baked biscotti-type treats (such as 'nzudda).

5. Some local specialties include Caciocavallo Cheese, Cipolla rossa di Tropea (red onion), Liquorice (liquirizia), Pecorino Crotonese (Cheese of Sheep).