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From Greek colony ,called Magna Grecia because of its considerable extension, to Roman colony, over the centuries Calabria underwent different rules: the Byzantine, Longobard, Arab and Norman ones. All these peoples left their mark in culture, art, customs and traditions.
Il Red pepper is to Calabrian cuisine as cumin is to the north-African food. Calabrians are also masters of sausage production (“ n’duja” of Spilinga ) and cheese( like “caciocavallo”) which really stands out. Finally, the red onion of Tropea and the sardine of Crucoli( also called “caviar of the South” ) are real delicacies.
Different cultures enrich Calabrian traditions and customs. From dialect to folklore, from North to South, diversity is the distinguishing feature. At the foot of Mount Pollino you can meet the Albanian communities which still keep their language, costumes and usages. While a community of Waldenses from Piedmont Is settled in the province of Cosenza, the south of the region preserves the charme and the beauty of the Greek world in places where old Greek is still spoken. People live in rustic cottages where traditions still survive.
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