Regional Italian Home Cooking:
cuisine of Calabria has been influenced by the conquerors and visitors of
the region's past. The Arabs introduced oranges, lemons, raisins,
artichokes 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, gatÚ, from the French gateau. Seafood
includes swordfish, shrimp, lobster, sea urchin and squid.
Melons also grown in this region with watermelon, charleston gray,
crimson sweet, cantelope, tendrale verde, piel de sapo and invernale
giallo being served in a chilled Macedonia di frutta (fruit
salad) or wrapped in Prosciutto.
List of dishes unique to Calabria