Vibo Valentia District
This territory owns a great multitude of scents and tastes, of surroundings and sights, thanks to its good geographical position, including the Serre mountains and the fantastic riot of colours of its sea. Places of millenary history, of culture, of ancient traditions enrich the natural beauties of a district recently born by the division of the chief-town territory, Catanzaro. We cannot forget San Bruno’ Charterhouse, a mystical place immersed in the silence of unspoilt words, a true hymn to meditation and to nature, or the golden beaches of Pizzo, Tropea, Nicotera which is known all over the world as the “Gem of the Tyrrhenian sea” and where you can also admired both artistic and architectural beauties. Its area covers the 7.6% the Calabrian territory and includes almost 180,000 inhabitants and 50 towns. Each of them leave to the careful visitor some traces of themselves: in addition to their history we can discover a world of typical flavours and aromas of this Mediterranean tract of land. A great mine of gastronomic products are prepared according to the old recipes of the inland populations, as sheep’s milk cheese, “ricotta”, caciotte, and “mozzarella”, that are producted in the tradizional way. Pork is the basic ingredient of a complete gastronomic line: sauges, meat, spicy, “sopressate” and “nduja” hold a prominent position in our cuisine. By now, Nicotera red “Chili pepper” is famous all over in the world. Some wines (Zibibbo, Magliocco, Malvasia, Sangiovese, Greco, Aglianico, Olivarella) and olive oil, of green color, fruited and slightly spicy are produced in an artisan way. Of particular gastronomic value are mushrooms, above all the “porcini”; by Soriano the typical “mastacciuoli” are very tasty, made of flour, warm must and honey, which represent archaic figures. And a lots of herbs: oregano, capers, basil, fennel, that are the element in common with strong flavours. Many folk culture appointments, made up of a long series of “sagre” and patronal festivals, permit us to taste this flavours and to enjoy Calabrian people hospitality.