Tropea Food Tours, Cooking Classes & Tastings
Calabria eats loudly: the sweet Tropea red onion, IGP-protected and turned into jam, gelato and everything in between; 'nduja, the spreadable chilli salami from Spilinga fifteen kilometres inland; pecorino del Monte Poro; and the tartufo of Pizzo, a chocolate ice-cream ball with a molten heart. Cooking classes with a local nonna teach the pasta that carries all of it.
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Food & Wine a Tropea — Domande frequenti
What is the Tropea red onion?
Cipolla Rossa di Tropea, an IGP-protected sweet red onion grown on this stretch of coast since antiquity. It is mild enough to eat raw and turns up in salads, marmalade, and — genuinely — gelato. Every shop in the old town sells plaits of it.
What is 'nduja?
A soft, spreadable pork salami shot through with Calabrian chilli, from the village of Spilinga just inland from Tropea. It goes on bread, into pasta and onto pizza, and it is considerably hotter than it looks.
How much is a cooking class in Tropea?
Around €109 for a hands-on class with a local cook, usually making fresh pasta and a Calabrian sauce and eating it afterwards. Farm-to-table food experiences and wine tastings cost €50–€90.