Food & Wine Tours

What to eat in Calabria: discover the typical local dishes
The Dolomiti sul Mare Village organizes tours to discover the typical Calabrian specialties, visit local farmers and taste the best food and wine products of this land rich in traditions.

The stone town of Zungri and Spilinga
Zungri is one of the most interesting agricultural centers in the province of Vibo Valentia that still preserves its ancient peasant culture. During your excursion you can visit the Caves (ancient houses dug into the rock and connected by numerous tunnels), the church of the Madonna della Neve and the Provincial Museum of Rock and Peasant Civilization. The tour goes on with a visit to a local farm producing regional food and wine specialties such as ‘Nduja, a delicious Calabrian salami, onion, wine and various types of Mount Poro cheeses. The tour includes a tasting and buying session.
The typical Calabrian specialties
RED ONION OF TROPEA This delicious onion is appreciated and exported all over the world, and contributes to expanding local tourism. Brought here by the Phoenicians and traditionally cultivated for two thousand years, this onion has unique characteristics that make it particularly sweet and tasty. Its sweetness is mainly due to the stable microclimate in winter and the fresh and loamy soil. The handmade onion strings are exhibited everywhere during the summer and can easily be purchased. There are also onion-based products, such as exquisite jams that go perfectly with Mount Poro cheeses.
MOUNT PORO PECORINO CHEESE The main characteristics of this fine cheese are intense flavor and delicate aroma, mainly due to the green pastures of the Poro plateau, which are set in a pristine natural environment. The richness of these pastures generates high quality milk, which is still today processed by local expert breeders following the traditional methods of the Poro shepherds, handed down over time from father to son. The Mount Poro Pecorino Cheese is rich in mineral salts such as calcium and phosphorus, has high protein content and nutritional value, and is really delicious.
‘NDUJA One of the most famous Calabrian typical foods, ‘Nduja (mind you: ‘Nduja, not ‘Nduia!) is a soft, spreadable and very spicy salami. Its town of origin is Spilinga, although the area of production is extended to many municipalities in the area of Vibo Valentia. This delicious sausage is made with pork, a little fat, and a lot of chilli pepper, and it is exactly because of the abundant content of the latter that ‘Nduja is so spicy. Its red color is also due to the presence of chilli pepper and retains a consistency that remains soft even after maturing. Thanks to its exquisitely spicy taste, ‘Nduja is considered by some to be aphrodisiac and others to have beneficial effects on the cardiovascular system.
PIZZO TRUFFLE ICE CREAM This refined dessert called “Truffle” was born thanks to the mastery of Pizzo ice cream makers and has nothing to do with mass-produced truffle ice creams normally served in bars and restaurants. The Tartufo di Pizzo is a handmade product prepared with great care. The basic ingredient is hazelnut ice cream, which is modeled in the palm of the hand to give it the shape of a hemisphere. This is filled with melted bitter chocolate and finally rolled in cocoa powder mixed with sugar, a real delicacy not be missed during your stay in Calabria.
Fileja - our typical pasta
This fresh homemade pasta is typical of Vibo Valentia, although it is now also appreciated and enjoyed outside the regional and national borders. Fileja can be eaten both fresh and dried, and its recipe is handed down from generation to generation. The preparation requires water, flour and salt, which are absolutely worked by hand.
The particular shape is due to the drawing obtained by means of a thin wooden stick or dried broom (dinaciulu, danaco or dinacolo) around which thin strips of dough are rolled. Fileja is served with tomato sauce and grated Mount Poro Pecorino Cheese. Those who love hot food can add Calabrian hot pepper or ‘Nduia di Spilinga.
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