Italian cuisine
Calabria

In Calabria, a history of French rule under the House of Anjou and Napoleon, along with Spanish influences, affected the language and culinary skills as seen in the naming of foods such as cake, gatò, from the French gateau. Seafood includes swordfish, shrimp, lobster, sea urchin, and squid. Macaroni-type pasta is widely used in regional dishes, often served with goat, beef, or pork sauce and salty ricotta.

Main courses include frittuli (prepared by boiling pork rind, meat, and trimmings in pork fat), different varieties of spicy sausages (such as 'nduja and capicola), goat, and land snails. Melon and watermelon are traditionally served in a chilled fruit salad or wrapped in prosciutto. Calabrian wines include Greco di Bianco, Bivongi, Cirò, Dominici, Lamezia, Melissa, Pollino, Sant'Anna di Isola Capo Rizzuto, San Vito di Luzzi, Savuto, Scavigna, and Verbicaro.

Calabrese pizza has a Neapolitan-based structure with fresh tomato sauce and a cheese base, but is unique because of its spicy flavour. Some of the ingredients included in a Calabrese pizza are thinly sliced hot soppressata, hot capicola, hot peppers, and fresh mozzarella.
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