How does the cuisine of La Sila plateau contrast coastal fare?

Milder and more rustic, focusing on heartier staples

Calabrian cooking exhibits significant divergence based on geography, especially when comparing the coastlines to the high plateau of La Sila. The intense heat associated with ingredients like peperoncino and Nduja is most pronounced in the southern and central coastal zones. In contrast, the cuisine of La Sila developed in relative isolation, leading to a profile that is intentionally milder and decidedly more rustic. The focus shifts toward hearty, animal-based products, staple grains, and simpler preparations centered on legumes and dairy. A prime example of this mountain sustenance is Muccu, a thick soup derived from dried fava beans, which contrasts sharply with the fiery coastal spirit.