> I scarf ink-black spaghetti al nero di seppia, savor a Lamezia red and drizzle olive oil on Calabrian ’nduja meatballs. > “This cuisine dates back millennia,

> I scarf ink-black spaghetti al nero di seppia, savor a Lamezia red and drizzle olive oil on Calabrian ’nduja meatballs. > “This cuisine dates back millennia,” declares a proud Antonio Montuoro Apart from the pasta, the bulk of the dish appears to be salami (18th century), tomato (late 15th century) and capsicum (late 15th century).