CIRO`and surroundings

It is hard to describe the region of Calabria to someone who has never been there: A beautiful multifaceted region that doesn't know monotony and concentrates landscapes full of history and never soothed epopees. The presence of ancient villages spread over the hinterland and small towns projected towards the Sea surely does not interfere with the uncontested virginity of this stretch of land. In the West, in the East and in the South, Calabria is surrounded by the Sea and can therefore be considered as a peninsula on its own: a peninsula within the Italian peninsula.



...but the region offers much more...

The Marine Reserve of Capo Rizzuto is one of the most fascinating natural reserves in the Mediterranean Sea. You immediately notice the outstanding beauty of the colours and forms that mother nature has mixed with expertise in a mosaic of sky and sea, rocks, clay and sand. You can smell the perfume of the past that gives witness of ancient times rich in art, culture and history.

The Calabrian Cuisine is more popular than ever. Recently, the traditional Calabrian dishes undergo an unprecedented revival and are often named in the meal suggestions of the leading Italian Gourmets. As a matter of fact, dieticians from all over the world consider the Mediterranean diet (and especially the Calabrian dishes) the healthiest and most suitable diet to face the challenges of modern life. Olive oil has been revaluated as it stands high temperatures and serves as a natural protection against arteriosclerosis. The highly nourishing effect and the lack of artificial additives make the Calabrian Cuisine that healthy. The hot pepper (Peperoncino) opens the arteries and the home-made whole-grain bread is a benefit for your stomach. The Calabrian Cuisine is dominated by its home-made pasta (“MACCARRUNI A FERRETTI") and all sorts of legumes that are either served as thick soups or as condiment for pasta dishes (Pasta with white beans, Pasta with chickpeas, Pasta with broad beans, Pasta with peas, etc…). Baby goat and lamb chop are leading the meat specialities of the region. Pork meat plays an important role in the gastronomic landscape of Calabria and pigs have an extremely high reputation. The typical pork meat dishes are the so-called „FRITTULA“ (warm pork rind served with warm bread), the various stocks and the Calabrian speciality „U MORZEDDU“ (tripes served with home-made bread called PITTA). The classic seafood specialities include swordfish which is traditionally roasted and served with olive oil and lemon (alla Salmoriglio) or with tomatoes and parsley (alla Marinara). Another special seafood dish is the "stoccafisso ammollato" (stockfish). The Province of Crotone is especially famous for the "sardella" with olive oil (also called the caviar of the poor) served on hot bread and made of newborn fish and hot paprika.
The variety of fish in the Calabrian Sea is overwhelming and reflects the gastronomic fantasy of the Calabrians. But the genuinity of Calabrian Cuisine is not limited to dishes: every meal is accompanied by an exquisite local wine like the Cirò wine that is characterized by its fine bouquet and delicious taste. The Wine Journal „IL MIO VINO“ dedicated in its first issue 2003 nine pages to the star of the Calabrian wine culture:


                            "LA MAGIA DEL CIRO':
"THE MAGIC OF CIRO': A WINE MADE FOR WINNERS""

The features and characteristics of the red and white Cirò wine are not only a testimony of the long tradition and expertise of Calabrian winemakers, but also of the distinctive character of our typical vine varieties. Our uncontested protagonist is the Gaglioppo grape (also called Magliocco or black Mantonico), a very resistant variety particularly suitable for cultivation in the droughty and arid zones of the Calabrian peninsula. The strong character of this wine is due to the red grapes and its distinctive bouquet and exquisite taste gain with increasing storage.