The key to this Calabrese pizza is the tomato sauce. Unlike most pizzas, all the toppings are cooked together together with the tomato. This means that all the flavors really combine and each mouthful has is complete.

Over the next few weeks – or as long as our precious Calabrian sausage paste lasts! – Terence is going to be sharing some of our favourite ’nduja recipes. As Terence publishes his recipes, we’ll tell you more about how you can use nduja and add links here. It makes it perfect for sandwiches, appetiser boards, pizza, bruschetta, and fresh vegetables sharing it with Italian red wine. It’s a perfect option to surprise your guests with a different option Sleepy Spilinga sits on a plateau in the Calabrian province of Vibo Valentia, overlooking the Tyrrhenian Sea. If you imagine Italy’s boot-shaped peninsula, Spilinga sits on top of the big toe. While there are a few historic sights to see, there’s not enough to hold you here for a night. Whatever you do, don't overload the toppings otherwise the crust will be soggy. Don't forget to brush the crust with the garlic oil, you'll lovely flavor and color.Traditionally, Calabrese pizza doesn't include cheese before baking. But lots of Parmesan cheese is scattered over after baking. Add a drizzle of garlic olive oil and basil. Amazing!!

What is nduja, how do you use ’nduja and where do you buy ’nduja? Here’s our guide to Calabria’s spicy spreadable pork paste that is so beloved in its birthplace of Spilinga that they even have an annual Festival del ’Nduja or Festival of the Spicy Sausage Paste. This is the first post in a new ’nduja recipes series. So what is ’nduja? The spicy sausage paste is a traditional Calabrian pork product that originated in the village of Spilinga in the province of Vibo Valentia in Southern Italy’s region of Calabria. Calabrian food is fantastic and the region is a tantalising culinary destination that’s famous for everything from its fiery red peppers and sweet red onions from Tropea to its fantastic wild mushrooms. The fragrant and fat portions of this product generate the perfect sweetness to offset its inherent sapidity when tasting it.The slices in the classic version of this cured meat have perfect homogeneity, which is especially noticeable in the cut, and is the result of a superb maturation procedure. The best place to buy ’nduja is at its source in Calabria, where it’s actually called ’nduja di Spilinga or ’nduja of Spilinga. In the southwest of the Southern Italian region of Calabria, the small village of Spilinga is the birthplace of ’nduja and remains the centre of production. So many stories about the spicy Southern Italian sausage paste start with how to pronounce ’nduja so let clarify a couple of things. While it’s thought that the apostrophe before the ‘n’ in ’nduja indicates that the ‘n’ is barely uttered, it’s worth noting that depending on the Calabrian dialect, it’s pronounced either as ‘en’ or not at all, as if the ‘n’ is silent. Spilinga is not far from the more atmospheric hilltop town of Nicotera, where we stayed in an elegant albeit empty former palace (we were there off-season) with gorgeous gardens and sweeping views of the countryside out to sea, and headed down to the livelier beachside lower town of Marina di Nicotera, in the foothills, for dinner.