You understand Calabria at the table. Four days to taste the real flavours of the Costa degli Dei: where locals eat, what to order and which products to take home.
1
Day 1
Tropea: red onion and sea
A fresh fish lunch and the famous sweet red onion of Tropea in every dish, from the starter to the jam.
- Tropea
2
Day 2
Spilinga: home of 'nduja
Visit the 'nduja producers in Spilinga, the spreadable spicy salami that is a symbol of Calabria, tasted at the source.
- Spilinga
3
Day 3
Pizzo: tartufo and tuna
Pizzo's tartufo in the square and the coast's tuna tradition, among historic ice cream shops and seaside trattorias.
- Pizzo Calabro
4
Day 4
Wineries and hills
A day among the inland wineries for Calabrian wines and a farmhouse lunch with zero-kilometre produce.
- Vibo hinterland
Local tips
- Book the fish restaurants: the best ones are small and fill up with locals.
- Real 'nduja comes from Spilinga: beware of industrial imitations.
- Always ask 'what's fresh today': the best menu often isn't written down.