Between the Tyrrhenian and Ionian Seas, Calabrian cooking offers flavourful and spicy dishes and robust wines. In the province of Reggio Calabria, fish-based dishes are excellent: codfish and piscistoccu, swordfish “alla ghiotta”, nannata and fravagghia. Among the first-course pasta dishes are the characteristic maccaruni i’ casa, while frittole are made of pluck and the fatty parts of pork. Fish triumphs in Vibo Valentia, where Pizzo is renowned for tuna fish, and in Catanzaro, where other dishes include the pork-based murseddu, dishes with aubergine and potatoes, and dairy products such as butirri, with a heart of butter. For wines, the province of Crotone is the place of production of the famous Cirò, famed as the wine offered to the winning athletes at Olympia.