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Calabrian cuisine is the food of the region of Calabria in southern Italy.

History and characteristics
Calabria is a major food producer, which has influenced the region's culture. It is known for its production of citrus, including citrons, oranges, lemons, and clementines; other fruits, including arbutus (tree-strawberry) (corbezzola), elderberry (sambuco), and chestnuts; and vegetables, including wild greens. As second largest olive oil producer among the Italian regions, olive oil is commonly used. Among seafood, tuna (tunny) and swordfish are common, sometimes eaten with salmoriglio, a sauce of olive oil, lemon or vinegar, and garic.

Characteristic dishes
Calabrian food is characteristically simple. Notable Calabrian dishes include:


 * frittata pasquale, wild greens served with egg batter, an Easter dish
 * murseddu or morzeddu, a lamb or kid offal dish, a speciality of Catanzaro
 * sursuminata, scrambled egg with tomato
 * ova chi curcuci, fried eggs with pork crackling