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.