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Regional Italian Home Cooking:
Calabria

Alan's Italian Home Cooking RecipesThe 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

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