treats (such as ' nzudda ). Some local specialties include Caciocavallo Cheese, Red onion (see Cipolla Rossa of Tropea ), Frìttuli or Curcùci (fried pork), Liquorice ( liquirizia ), Lagane e Cicciari (ceci) (a pasta dish with chickpeas ), Pecorino Crotonese (Cheese of Sheep), and Pignolata . Although Calabrian wines are