Every day the tables of Calabria are set for a feast. Savoring the typical Calabrian cuisine becomes a real journey in the millennial gastronomic culture of the region, rich in flavours and aromas that reflect the variety and abundance of local products. Every village retains its traditions at the table and offers dishes worthy to be enjoyed by the finest palates: hand-made pasta; delicious sausages prepared according to ancient recipes that are jealously safeguarded; the traditions of preserved fruits and vegetables, are handed down from one generation to another, in remembrance of a past, when food was prepared in the summer in order to be consumed during the winter time. Furthermore, the fine DOC and IGT wines, are capable of transmitting through taste the flavour of a generous land; extra virgin olive oil, is still obtained from ancient olive trees thanks to old harvesting methods which have marked the rhythm of time and seasons; the fragrant flavour of grain can still be scented through bread, pitte and frese that are currently produced in wood-fired ovens. In Calabria, and on tables, it is possible to explore the whole territory, starting from the precious coastal fish up to the genuine nature of lowland crops, continuing with the tasty mountain cheeses to the delicacy of superb meat from herds of native breeds, and encountering on the way gastronomic delights known all around the world such as: the Tropea onions, sweet and savory; the liquorice of Rossano; the fragrant and rare bergamot; the Silano caciocavallo cheese. Calabria: a breathtaking landscape and great food.