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Gastronomy

From this abundance, and from the rich heritage of Magna Graecia (there are many accounts of excellent masters of cuisine in ancient Sibari) and other invasions, is derived a very strong tradition of cuisine which presents tasty, genuine and imaginative dishes.

In the mountains there is a strong tradition of mushrooms, particularly the Porcini and the Rosito, together with the wide range of game, to end up as a really tasty dish: Baby goat with baked potatoes, peas and artichokes along with the “Hunter’s Hare”.

The coastal areas gave birth to the tradition of mackerel, tuna, or "surici" with peppers; swordfish with a "Salmoriglio" garnish, the fried fish mix, sardines with red pepper, mixed soup and the “sardella” from Crucoli.

The central area offers a variety of cheeses; Ricotta – salted or smoked, Provola from the Sila, the cheese from Monte Poro and many dishes made up with bread and vegetables such as the “Morseddu” (home-made bread filled with vegetables and tomato) and the "Pipi e patate" (fried hot peppers with potatoes).

The sweets and cakes are infinite: "La Pitta ‘n chiusa"(shortcrust pastry filled with raisins, pine kernals, honey and almonds), the "crustuli" (sweets made from flour and honey), the "mostaccioli", the "pastieri di grano e ricotta", the "compittu" (honey nougat).

The dishes are always garnished with a wide variety of seasonal vegetables, a lot of spice and chilli peppers, accompanied with good DOC wines from Ciṛ, Bivongi, Pellaro, Melissa and Savuto.

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