The Cuisine of Gerace
A Journey Through the Flavors and Traditions of the Calabrian Village
The gastronomy of Gerace, one of Italy’s most charming villages, is an authentic symphony of intense and genuine flavors, reflecting the history and identity of the local community. A distinctive feature of the village’s cuisine is its ancient tradition of vegetable preserves. These delicacies, prepared following recipes passed down through generations, are not just a treat for the palate but embody a culinary art that defies time.
Pork meat is prepared in numerous variations, and homemade pasta perfectly pairs with the goat sauce. Local cheeses and traditional cured meats are a must-try, including soppressata, lard, and nduja.
Special mention goes to the production of olive oil and wine. Local olive cultivation is defined by Grossa di Gerace, an indigenous olive variety that produces an extra virgin olive oil with superior organoleptic characteristics. Vino Greco di Gerace, produced in limited quantities, is of excellent quality.
The art of pastry-making varies with seasons and festivities. During Christmas, you can enjoy Nacatole, Pignolata, Cicerata, and Sammartine. At Easter, Sgute take center stage, and during wedding celebrations, it is still traditional to serve Rafiole. Summer in Gerace is the perfect time to savor refreshing seasonal fruit granitas, accompanied by freshly baked brioches.
Here, you’ll find a rich and diverse culinary culture: honey, jams, wine, extra virgin olive oil, homemade pasta, cured meats, fresh fish, stockfish, and salted cod are just some of the local specialties. The village’s gastronomy is a kaleidoscope of flavors and traditions, offering an unparalleled culinary experience thanks to the diversity of dishes, the quality of ingredients, and the meticulous care in preparation.
