“Pennulara”, unique Calabrian olive


Calabria is a land rich in history, culture and traditions, but also in quality agricultural products.
Among these, the pennulara olive stands out, a native cultivar that grows in the upper Crotone area, between the municipalities of Caccuri, Cerenzia, Castelsilano and Cotronei.


The “Pennulara” is a unique Calabrian olive, for taste and healthiness.
The pennulara is an ancient variety, which dates back to the Middle Ages, when the Basilian monks introduced it to the area. Its name derives from the pendulous shape of the plant, which produces elongated, black fruits when fully ripe.


The pennulara has a dual predisposition: for oil and for food. The oil obtained is one of the components of the Alto Crotonese DOP Extra Virgin Olive Oil, a product of excellence that stands out for its intense fruitiness, with hints of artichoke and mowed grass.


But pennulara is not only good, it is also healthy. In fact, several scientific studies have shown that this cultivar has nutraceutical properties, that is, beneficial to the health of those who consume it.

In particular, pennulara is rich in polyphenols, antioxidant substances that fight free radicals and prevent cellular aging.


Pennulara olive oil producers recently born have the aim of promoting the quality and typicality of the cultivar, but also of creating a network between local agricultural businesses and to give a new narrative for this land and its potential. The pennulara is therefore a symbol of Calabria, a region that has been able to preserve its traditions and peculiarities, but which also looks to the future with innovation and entrepreneurship. An olive to discover and taste, to appreciate the flavor and benefits of a genuine and natural product.

Calabrian Black Truffle, a treasure


The southern black truffle (Tuber mesenthericum), an edible underground mushroom, is a gastronomic treasure that grows spontaneously in the Calabria Region.

This prized truffle has a subglobose ellipsoid shape, usually with a basal depression, and its size can vary from 4 to 15 cm.


The growth period of the Southern Black Truffle is from November to February and is mainly found in oak and broad-leaved woods. However, it can also be found near hazelnut trees, silver firs and black pines, in a wide altitudinal range ranging from 0 to 1600 meters.

The distinctive characteristic of this truffle is its blackish color, with a gleba composed of hard flesh which initially has a pale color and subsequently hazelnut, crossed by whitish veins.

Black truffles on a chopping board

The popularity of this edible mushroom is well known in the locations where it grows, where it is particularly prized for its unique aroma and flavor. In fact, the Southern Black Truffle has a sweetish taste, while its smell is reminiscent of the typical one of black truffles. However, it is important to note that the aroma tends to diminish during cooking.

an edible underground mushroom

In the “Sila Greca” area, in Calabria, it is also known by the Calabrian dialect name “ tartuffu ”. This culinary delicacy, a symbol of the richness and diversity of the region, continues to conquer the palates of those who are lucky enough to taste it.

Southern Black Truffle: The gastronomic treasure