Regional Food and Wine
The food of Calabria is similar to that of Campania, but tends to have a rougher approach. Greek influence still pervades in the form of aubergines (eggplant), swordfish and sweets incorporating figs, almonds and honey; otherwise it has the common trademarks of the south - plenty of pasta, pork and cheeses such as mozzarella, caciocavallo , mature provolone and pecorino. Basilicata is another poor region, mountainous and sparsely populated, relying on pasta, tomatoes, bread, olives and pork. A fondness for spicy food shows in the popularity of all types of peppers and, unusually in Italy, ginger ( zenzero ), which is thrown into many dishes. Strong cheeses , like matured ricotta - to match the strength of other ingredients - are favoured. Ciro is the success story of Calabrian wine making, an old wine that has been given some modern touches and now shifts bottles outside its home territory. Not surprisingly, given its far-south position, Calabria also turns out sweet whites such as Greco di Bianco. The aglianico grape makes a star appearance in Basilicata: Aglianico del Vulture is the region's only DOC, but other wines worth trying are the sweet, sparkling Malvasia and Moscato.
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