Hi guys! Today I would like to speak about my hometown in Italy: Reggio di Calabria. It’s the southernmost city of italian peninsula, on the sea, in the region of Calabria.
It is located in the heart of the Mediterranean Sea, between the seaside and the mountains of a land rich in flavors and colors. On the west it overlooks the Tyrrhenian Sea, in the south and the east, the Ionian Sea and it borders with Catanzaro in the northeast and with Vibo Valentia in the northwest. In the southwest it looks out at Sicily, just 2 miles away across the Strait of Messina.
The terrain is characterized by thick woods of chestnuts, beeches, holm oaks and white firs thatalternate with the olive and vine cultivations, centuries-old torrents and overhanging coastal cliffs covered by ferns, brooms, strawberry trees, myrtles, oleander and cactus pears.
Reggio Calabria is famous worldwide for the BRONZI DI RIACE , hosted since 1981 in its Archeological Museum, established in 1882, while the Cathedral dates back to its founding by Saint Paul. On the main altar, visitors can admire the Madonna della Consolazione, Reggio Calabria’s Patron Saint. A ritual since 1636, it prescribes that on the first Saturday after the 8th of September, 100 men at a time – under the 10 tons of the Vara – bring the Venerated Effigy from the Hermitage to the Cathedral, where it stays until the Sunday following the 21st of November, Feast of the Presentation of the Blessed Virgin Mary, when it is brought back to its normal resting location.
The mix of sea and mountains makes the Province of Reggio Calabria a paradise for activities in close contact with nature. Here, art and culture interweave in a succession of symbols and popular traditions, and relive in the folk events tied to religiousity.
The gastronomy of Reggio can be described as a reminiscence of a simple art made of strong sensations and traditions, handed down from generation to generation and linked to the abundant use of hot pepper.The most famous charcuteries are the soppressata, the capicollo, the filetti and the ‘nduja.
Other traditional dishes are the traditional cheeses, the rosamarina, known as the “caviar of the South” (young sardine with chilly pepper), and the extra virgin olive oil. The art of conserves is very typical of this province: tomato sauce, mushrooms, aubergines, tuna and other products bring the flavours and the colours of the vegetable garden to the table.
The swordfish, fished from April to September, is the symbol of the Tyrrhenian coast together with the “bluefish”, taken to the port by fishermen every day.
Ancient autochthon vines allow the production of white and red wines like Zibibbo and Cerasuolo. The Greco di Bianco D.O.C., flagship of the entire Locride area, is considered one of the most valuable Italian dessert wines, to accompany dry confectionery and almond pastries. In Reggio Calabria itself, the vegetables represent the main ingredients for many different recipes (parmigiana, peperonata, filled peppers and tomatoes, and fried aubergine flowers).
The local patisserie is deservedly famous (torrone, cannoli with ricotta cheese, pignolata, tartine di sanguinaccio, pastries with bergamot, marmalades, marzipan or morticeddi), as is thehomemade gelato.
Finally, in the area of Tauro, flour, honey, almonds and mulled wine are the ingredients for the nzuddhe, typical pastries prepared during popular festivities.
Gabriele D’annunzio called the promenade “the most beautiful kilometer in Italy”. The poet referred to the Lungomare Falcomatà (actually about 1.7 km long), one of the most fascinating places in the historic center of Reggio di Calabria, which occupies the coastal area between the port and the Fortino to the sea.
You can see the photos below!
See you soon,