Calabria: maritime morsels and mountain marvels

 The red onions of Tropea and the liquorice from Rossano are typical Mediterranean flavours, while the swordfish from the Straits flavoured with rosemary makes a delicious fish paste to spread on crusty, fresh bread. But jostling together in the same market you can also find Caciocavallo Silano and Crotonese Pecorino cheeses, or salamis strongly flavoured with chilli peppers, like the Soppressata or the soft ‘N’duja’ from Spilingo. Then wreathing both sea and hills, the olive trees that make Calabria one of Italy’s biggest producers of olives and olive oil and vineyards of vines descended from the stock planted by the original Greek colonisers.