The regional kitchens of Italy are brilliantly diverse, and the Calabrian table is finally being appreciated for its unique produce and recipes. Foods typical of Calabria include bergamot, a citrus fruit grown in orchards around Reggio Calabria; sweet red onions from Tropea; caciocavallo, a tangy, salty cow’s milk cheese; hot red peppers; seafood, including swordfish, tuna, octopus and rock lobster brought in from the waters of the Tyrrhenian and Ionian seas; and ’nduja, a pepper-spiked pork spread. (’Nduja is now available in the United States, and La Quercia charcuterie company in Norwalk, Iowa, makes a domestic version, which is sold on Amazon and in specialty stores; it’s excellent on pasta and in scrambled eggs.)