Calabrian pasta covers the full spectrum, from humble simple 'needs must' dishes to extravagant meat and cheese-filled parcels in a fiery tomato sauce. The one thing that links them together? They're all absolutely delicious. Take a look at three stunning examples and cook them to see for yourself.

Naples might steal all the headlines for its gelato, but in Calabria they really know how to stay cool in the blazing southern Italian sun. Read up on what to order while you're there, or try making two of the region's most famous frozen desserts yourself for when the summer sun is shining.

Tropea onions are Calabria's most prized vegetable, with their bright purple colour and intense sweetness finding their way into all sorts of dishes. Find out why they're so special, then get your hands on some and cook a stunning soup or use them to stuff a pitta, Calabria's delicious bread-pizza-pie hybrid.

Calabria's cuisine might be based on humble ingredients, but that doesn't mean they're not delicious. Whether making the most of the local pork, looking to the coast for Calabria's beloved swordfish or want to taste an example of the southern Italian preserving technique known as sott'oli ('under oil'), these recipes are shining examples of just how tasty Calabrian cooking can be.

At certain times of the year the Calabrian countryside is covered in swathes of bright yellow flowers from the liquorice plant, which thrives in the local clay-rich soils. See how the locals turn the sweet root into drinks and sweets, or try your hand at two of Calabria's favourite sweet treats.

As one of southern Italy’s most forward-thinking chefs, Caterina Ceraudo serves simple yet inventive cuisine on a biodynamic farm in Calabria.

It isn’t always easy working with family, but Michelin-starred father and son team Antonio and Luca Abbruzzino are united by their passion for Calabrian produce.