 In
classical times, the name "Calabria" denoted what is now
eastern Apulia, the "heel" of Italy. In the 7th century
this province, which had been part of the Byzantine
Empire, was overrun by the Lombards, and the name
"Calabria" was then applied to the "toe" of Italy, which
the Byzantines still controlled. The "toe" had until
then been known as "Bruttium".
The landscape provides the main reason to come to
Calabria: artistically it is one the most barren regions
in Italy, but the combination of mountain grandeur and a
relatively unspoiled coastline, often in close
proximity, give it a powerful appeal, and one only
beginning to be exploited by the tourist industry. Two
of the main cities, Cosenza , lying just inland of the
Tyrrhenian coast, and Reggio, at its southern tip, lie
within the shadow of the forested slopes of the Sila
massif and the craggy wilderness of Aspromonte,
respectively, and Cosenza also holds Calabria's most
compelling old centre, in striking contrast to the
progressive and prosperous sheen of its modern
counterpart.
Tourism in Calabria has increased over the years. The
main tourist draws in Calabria are the coastline and the
mountains. The coastline alternates between rugged
cliffs and sandy beaches, and is sparsely interrupted by
development when compared to other European seaside
destinations. The sea around Calabria is clear, and
there is a good level of tourist accommodation. The poet
Gabriele D'Annunzio called the coast facing Sicily near
Reggio Calabria "...the most beautiful kilometer in
Italy" (il più bel chilometro d'Italia). The primary
mountain tourist draws are Aspromonte and La Sila, with
its national park and lakes.
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. 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.
Cirò 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.
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