Crotone's cuisine is anchored to the Ionian Sea and the Calabrian interior. Swordfish, tuna, and sea bream come straight off the boats in the port below the castle. The local 'nduja — the fiery, spreadable salami unique to Calabria — appears in pasta dishes, on bruschetta, and stuffed into bread. Cipolla di Tropea, the sweet red onion grown further up the coast, is used liberally. The wines are strong and mostly red — Cirò, produced in the hills north of the city, is the local DOC and has been made in this area since ancient Greek times.