A journey through Calabria’s Slow Food Presidia is a unique, surprising sensory experience.

In this region, between the rugged mountains and the crystal-clear waters of the Ionian and Tyrrhenian Seas, you can discover exceptional Calabrian delicacies!

If you’re thinking of the typical 'Nduja di Spilinga or the ubiquitous chili peppers and Tropea’s Red Onion, you’re in for a surprise.

Calabria is a land kissed by fortune, with incredible natural treasures like Reggio Calabria Bergamot and Rossano Licorice. But it doesn't end there.

Calabrian agricultural and food excellence is far richer and more varied but, unfortunately, little known.

Here are Calabria’s ten Slow Food foods:

- White “Poverello” Bean
- San Giuseppe Belladonna Orange
- Altopiano Vibonese Raw Milk Pecorino
- Zagarise Siccagno Tomatoes
- Grecanico Azze Anca Capicollo
- Gammune from Belmonte
- Saracena Moscato al Governo Wine
- Calabrian Podolica Beef
- Cortale Beans
- Ciminà Caciocavallo

Some of these foods come from nearby Monte Poro, a rolling, undulating plateau along the Tyrrhenian Sea from which the Capo Vaticano promontory protrudes.

Each represents a culinary heritage to discover, enjoy, and preserve. Visit us not only to savor high-quality products but, above all, to learn about the history and traditions of the producers. The production, processing, and consumption models have been handed down from generation to generation, all as sustainable and healthy as possible for both individual health and the planet.

At our restaurants, 96% of the products selected come from the Calabrian territory, and many are certified organic.

If you can't wait to try them and learn more, book a table at our restaurants