Calabria offers up something the more touristy regions of Campania and Sicily can’t – a true, authentic taste of southern Italian life. Drenched in sunshine, the area boasts some absolutely stunning landscapes, whether you’re driving along its craggy coastline, climbing its magnificent mountains or spending some time in the beautiful towns and cities dotted throughout.

This collection of Calabrian recipes means you can get to grips with Calabria’s first-class food scene, too. As a rule, humble ingredients are given pride of place in traditional Calabrian cooking – just take a look at this recipe for Licurdia, showcasing the sweet Tropea onion. Aubergines are incredibly popular, often made into fritters known as Polpette di melanzane or filled with bread and cheese to make Melanzane ripiene. Lagane e cicciari is a delicious and hearty combination of pasta and chickpeas, while the incredible Pasta ‘ncasciàta is perfect for a celebratory feast.

Along the coast, swordfish is highly prized, often being turned into Pesca spada alla ghiotta (a dish equally popular in Sicily). Need to cool off? Churn up a batch of Crema reggina ice cream – perfect if you’ve gone overboard on spicy Calabrian ‘nduja. And for a dish that could give Neapolitan pizza a run for its money, the Pitta china Calabrese deserves far more attention than it currently gets.