Calabria’s wine vocation has been known since very early times, hence the Greeks, who used to call our land ‘Enotria’ – namely the ‘Land of Wine’ – well before settling here.Over time, the many species of grapes which have developed by adapting to different kinds of terrains, irrigation, and sun exposure, have given life to […]
Ingredients (4 servings) – 1 Aspromonte black pork fillet– 8 slices of Aspromontana bacon– 80 g Ciminà caciocavallo cheese– 20 cl milk– 15 g Spilinga ‘Nduja– 200 g black eye bean– 1 clove of garlic (unpeeled)– 2 bay leaves– Chilli pepper– Wild fennel seeds– Salt and pepper– Extra virgin olive oil Preparation Soak the beans
ASPROMONTE BLACK PORK FILLET, ASPROMONTE BACON AND BLACK-EYED BEAN Read More »
The bergamot of Reggio Calabria is widely known as the “prince of citrus fruits”. And such an appellation is well deserved, because it is not a citrus fruit like any other. Naturally newer compared to its more common brothers, it immediately stood out for its peculiar fragrance and its health benefits. In a short time,
BERGAMOT OF REGGIO CALABRIA Read More »
Fata Morgana Pizza (Morgan le Fay Pizza) is a clear homage to the Reggio Calabria area, with a name that deliberately recalls the optical phenomenon visible in the Strait.Its ingredients include Calabrian oranges, used in a jam, and dried sausage, another symbolic element of local gastronomy. Coffee powder and local pecorino cheese are added to
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Astonishingly tasting typical sweet of the Metropolitan City of Reggio Calabria, particularly of Bagnara Calabra. This dessert consists of a soft sponge cake filled with light cream and masterfully decorated with a delicate Reggio Calabria bergamot sugar icing, which enhances the plating and preserves its fragrance. Ingredients Light whipped (sponge cake)– 250 g egg yolk–
Developed by a team of pastry chefs from Reggio Calabria, this cake is a tasting experience reflecting the flavours and fragrances of its typical ingredients:Reggio Calabria bergamot, extra virgin olive oil, clementines, almonds and Aspromonte flour. This dessert leaves an indelible mark in the memory of tourists who visited Reggio Calabria. Ingredients – 185 g
RHEGION, THE BRONZES’ CAKE Read More »
It is impossible to speak about Reggio Calabria’s confectionery history without mentioning its indissoluble bond with a symbolic, unmistakable product: the famous ‘Crema Reggina’ (Reggio Calabria Cream), invented in the ‘60s by chef Giuseppe Caridi, co-owner of the then pastry shop ‘Caridi e Laganà’, and meant to celebrate the city.A delicacy with a distinctive pink
REGGIO CALABRIA CREAM Read More »
Like Pythagoras of Reggio shaped the perfection of the Bronzes, Reggio Calabria pastry chefs’ mastery moulds tradition with a taste for modernity.An explosion of flavours, a bouquet of fragrances from Magna Graecia for your pleasant moments with friends and family.Occhi dei Bronzi (the Bronzes’ Eyes), the Reggio Calabria dessert, is ideal to end a meal,
BRONZES’ EYES, THE DESSERT OF REGGIO CALABRIA LOCALS Read More »
The name Ryece comes from a pun based on the English word ‘rye’. Italian barley malt, Aspromonte Jurmano, Reggio Calabria bergamot zest and hops from the Pacific area are the ingredients chosen by the Reggini Artigianali brewers to create a beer inspired by the famous Riace Bronzes.An unfiltered and unpasteurised craft beer, clear, mildly alcoholic,
The name ‘amaranto’ comes from the Greek ‘amarantos’ and means ‘that does not wither, durable, immortal’. Reddish purple (amaranto in Italian) is also the colour of the city of Reggio Calabria.The colour of immortality suits a city that has overcome repeated devastation by nature and man and kept overlooking its sea for three thousand years.The