With stunning beaches and rugged inland mountains, Calabria has unparalleled scenery with a fraction of the tourists that normally crowd the southern Italian hotspots of the Amalfi Coast and Puglia.
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In Abruzzo, the soffione is a traditional Easter dessert, though its growing popularity means you can now find it year-round in many bakeries throughout the region.
Legumes form the base for this Abruzzese country-style soup, a humble but delicious dish that uses not only the chickpeas, but also their cooking liquid, leaving nothing to waste.
Our recipe of the week is made with "fregula", similar to couscous but with a more toothsome bite. This grain is typical to Sardinia and best serves with a delicious clam sauce.