The region of Calabria sits at the "toe" of the Italian boot, swaddled by the crystal blue water of the Ionian and Tyrrhenian Seas. Home to several National parks, the terrain here spans the gamut from warm beaches to dense forrest to high mountain vistas -- diversity that deeply influences the local cuisine. In Calabria, fresh vegetables, pasta, red meats and seafood make for a distinctive medley that draws on the best of Italian food tradition.