The calabrian plates mirror the earth in which they have been created made of sea and mounts.

In calabrian prescriptions reign the chili pepper, imported in 1500 in Calabria from the New World, than enphatize almost all the plates based on fish and on meat.

The calabrian kitchen is born from a long tradition peasant and its plates are simple and aromatize made of strong and genuine taste that characterize this famous region for the production of citruses, olives and wines.

To taste they are the appetizing chili peppers fillings with Sardinians and capers, involtini of eggplants and the N' duja, meat of pig and lardo pasted with one great amount of chili pepper, to taste with the bread, the meat and the verdure.

To drink also the delicious liqueurs to the Liquerizia, to the Bergamot and the Lemon.

Typical plate the linguine with the fish and the toasted mollica.

The paste "erbe di maggio", the involtini of spatola in cotoletta.