A lesser celebrated touristic destination in Italy, Calabria has been chosen to represent Italy at the last New York Times Travel Show. The flavors of Calabria region are so genuine that give the palate a unique traditional feel of its kind, said Chef Lidia Bastianich, special guest at the New York Times Travel Show last weekend.
ITALIAN REGIONAL FOOD – Regional food from Italy is enjoying renewed interest in America – especially in the foodservice channel. American restaurants proudly name themselves after regions like Puglia, Marche, Piedmont and Sardinia. The traditional Calabrese spicy pork spread called “’Nduja”, served on a bruschetta, can be found also at non-Italian restaurants specialized in ethnic cuisine. Calabria has a wealth of rare varieties of grape vines, with over 350 varieties, preserved over the centuries, as well as special products. We live an unforgettable experience to represent our Calabria and Italy at the New York Times Travel Show. It’s a pleasure to know that our spontaneous and genuine cuisine is so much appreciated by the American public, Calabrian chefs Antonio Abruzzino and Caterina Ceraudo, who attended the show, said in article in The New York Times last January.
RED CALABRIA – Ranked among the 52 places in the world to visit in 2017, the only region in Italy, and one of most interesting regions for archeological importance – embodied by the iconic Riace Bronze Statues – Region Calabria with the Department of Tourism presented at the New York Times Travel Show “Red Calabria”, a brand that represents food and wine, tourism and culture.