It is not casy to discover a beautiful region such as Calabria, that doesn't know monotony and it concentrates landscapes full of history and never soothed epopees. Its unsuspicious virginity is surely not contradicted by the presence of ancient villages spread over the hinterland and of small towns projected toward the sea. The latter, laps the land with its waves on the territory, and it is for this purpose that it can be considered as a peninsula itself; a peninsula within a peninsula.

the protected seashore Capo Rizzuto zone is one of the most fascinating protected area in the Mediterranean. You can immediately notice its beauty from the colours and forms that nature, with ability and art has mixed in a mosaic with changing outlines of the sky and sea, of the rocks, clay and sand, from wkich perfumes seen to come out, giving us a witness from the past rich in art, culture and history.

There is a gastronomic Calabria to sec and understand - the gastronomy from Calabria enjoys a particular happy moment. In the latest years the Calabresi dishes often appear among the proposals and references of the best known gastronomic lavers. As a matter of fact the dieticians are the best advertiser of the Mediterranean diet. Recently they have discovered that the calabrese cook is one of the healtiest and most suitable for men. Olive oil has been revalued not only for its highly nourishing properties, but even because it stands high temperatures; we know. Calabrese cook is healty because it is nourishing and poor. In Calabria the "MACCARRUNI A FERRETTI" (homemade pasta) dominate. There is a variety of soups: soups with beaus or pasta with beans, chick peas, broccoli, horse beans and peas. Baby goat meat and lamb chops are considered gorgeous. Pork meat is held is in great consideration and la "FRITTULA" is a hot hero filled with pigskin. Another famous dish is "U MORZEDDU" made up with chopped beef tripe, heart, and lung served on the "PITTA" which is a particular home made bread.
Speaking about seafood, swordfish is traditionally roasted and served with salmoriglio dressing or marinara sauce, with tomatoes and parsley Another special seafood dish is the "stoccafisso ammollato". The "sardella" with olive oil (called the caviar of the poor) is served on hot bread and it is made of tiny fishes and hot paprika. There is such a variety of fish in the seas of Calabria, just like the fantasy to cook it. All this is accompanied by a very good Cirņ wine