Calabria
The toe of Italy's boot: rugged coastlines, spicy cuisine, and ancient Greek heritage.
About Calabria
Calabria is raw, authentic Italy—the kind most travellers dream about but rarely find. The region occupies the toe of the Italian boot, where two seas meet and the mountains plunge dramatically into turquoise waters. Its Greek heritage runs deep: ancient Magna Graecia colonies left temples and traditions that survive today. The coastline ranges from the dramatic Tropea cliffs to the wild, undeveloped shores of the Ionian side. The food is bold and fiery—'nduja (spicy spreadable salami), swordfish, and bergamot from the slopes above Reggio Calabria.
Best Time to Visit
June to September for beaches and warm seas. May and October are ideal for hiking in the Sila and Aspromonte parks. Tropea and the coast are best in June or September.
Local Tips
- Tropea is just the start.
The 'Coast of the Gods' stretches well beyond Tropea's famous cliff. A local knows the hidden beaches of Capo Vaticano and the best boat tours to reach coves inaccessible by land.
- Taste the 'nduja at the source.
Spilinga is the home of 'nduja. A local can take you to family producers who still make this fiery salami in traditional ways, paired with local bread and Cirò wine.
- See the Riace Bronzes.
Two of the finest Greek bronzes ever found are in Reggio Calabria's archaeological museum. A local will pair the visit with a walk along the lungomare and a granita di bergamotto.