THE CUISINE

Cuisine and tradition

The Calabrian cuisine is characterized by its genuineness full of strong and decisive flavors, and it is the result of an  admirable mixture of various cultures that have pervaded the region over the centuries. Pasta is mostly home-made, such as covatelli with lamb sauce, oven-baked pasta, scilatelli with garlic, oil and chilli.

The meat is generally cooked in the sauce or roasted; side dishes are usually vegetables. The fish obviously deserves a prominent place in Calabrian cuisine. In addition, cheese and sausages are truly unique specialties.

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