Calabrian cuisine is of peasant origin, and not uniform in its provinces, since historically there has not been a true ethnic or linguistic unity and therefore also food and recipes are affected by the ancient division between Calabria Citerior (Latin) and Calabria Ulterior (Greek), separated by the river Neto. Only few dishes can be found in all the current five provinces, such as 
In the cultivated areas excellent agricultural products are collected, in the mountains many cheeses are produced and viticulture is growing while the production of olives is stable. Calabrian recipes make large use of vegetables: aubergines above all, but also tomatoes, peppers, red onions, lettuces, broccoli and legumes such as beans, chickpeas, lentils and broad beans.
A central role in Calabrian cuisine is occupied by bread, often made with durum wheat (as the Giugiulena variety) and traditionally homemade pastas. The use of chilies, more or less spicy, is widespread, especially in sauces and main courses.
A number of recipes are strongly linked to religious celebrations: at Christmas and Epiphany it was customary to put thirteen courses on the table, while at Carnival macaroni, meatballs and pork are eaten. Easter is celebrated with roast lamb, cudduraci and spiritual breads. Even the events of family life, such as weddings or baptisms, are celebrated with a special dinner or lunch.
