Discovery Italy

Calabria – among art and the most beautiful sea

...from the ancient history of Reggio Calabria at the picturesque corners of Capo Vaticano, the noble beauty of Tropea and the most beautiful sea with pristine beaches
...a journey to explore villages and towns with thousand-year of history, evocative atmosphere, white sandy beaches and an ancient cooking tradition that recall past civilizations

Duration: 4 days and 3 nights
Alloggio: 3 nights in 3* Hotel or B&B with breakfast

Short description: a wonderful journey to discover the beautiful Tyrrhenian Coast, from the ancient city of Reggio Calabria, overlooking the seafront in front of Sicily....up to Cape Vatican, one of the most beautiful coastline among sandy bays and rugged coastline....and the noble beauty of Tropea, the undisputed "lady" of the touristic Calabria.
It is going to be an exciting journey to discover the historical, cultural and culinary heritage that ranges from ancient times up to present day. ... an unforgettable journey!

Information:

• Trip to Reggio Calabria and the Tyrrhenian coast
• Closest airport: Reggio Calabria
• Period: all year round
• Duration: 3 nights
• Flights: to book separately from our site. You can find both scheduled standard flights and low cost flights. You receive booking assistance on request
• Guided tour: on request

Price: 405 euro*
*The price may vary according to season
All prices include VAT
Breakfasts: all accomodation rates include a cooked or continental breakfast. Special dietary requirements need to be booked in advance

Included in the price:

• Accommodation: 3 nights in centrally located 3* Hotel or B & B in double room with breakfast (supplement for single room)
• Transfer to/from the airport drink
• 2 dinners in restaurants
• 2 wine tasting and local gastronomic products
• Telephone assistance
• Free entrance to museums and cultural events
• Supplement: If you want to stay in 4* Hotel

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GENERAL INFORMATION ABOUT CALABRIA REGION
Description: Calabria is Italy’s most southern region located between the Tyrrhenian and the Ionian Sea. It borders to the north with Basilicata. It is mainly a mountainous region. The provincial capital is Catanzaro and the other provinces are Cosenza, Reggio Calabria and Vibo Valentia and Crotone.
The region has prehistoric origins and during the antiquity was part of Magna Graecia as testified by the ruins in Sibari and Locri. Its geographical position has meant that it was easily invaded by Romans, Bourbons and other dominations.

Description: The provincial capital, Reggio Calabria is located in the southern part, overlooking the eastern shore of Messina’s Strait.The town of Tropea, located in the so-called “Cost of Gods” is known for its beauty and as the “pearl” of the Tyrrhenian Sea. The legend tells us that the founder was Hercules that built one of its ports here.In addition to the beautiful beach, the city also offers architectural wonders such as the Church of Santa Maria dell´Isola, a Benedictine sanctuary on the rocky island and the various churches and palaces of the old town.

Cuisine and Wine: The Calabrian food is simple but with strong flavors and elaborated preparation. The most typical gastronomic products are: Tropea´s red onions, “Nduja Spilinga”, chili and “Pecorino del Poro”, delicious cheese and tasty home made sausages.pasta that is prepared at home is mostly seasoned with tomato sauces and beef, pork, lamb and veal and seasoned with chili.The meat is mostly cooked in tomato sauce or roasted. A specialty is the beef with roasted potatoes and peas accompanied by artichoke depending on the season. The most common vegetables are the eggplant and peppers that can be stuffed or preserved in oil and vinegar.
In the Calabrian mountainous there are widely used the “porcini” mushrooms, while on the coast you can enjoy different fish dishes, including tuna that is widely used.Among the many varieties of cakes, the most typical and certainly the most characteristic is “cozzùpa”.The typical local wine is Ciro Rosso DOC, a delicious dry wine.

Cuisine and Wine: The cuisine of Reggio region is characterized by the mixture of cultures that have occurred over the centuries and that use a lot of olive oil and red pepper. As in the rest of Calabria, even in this area people do their own pasta at home, including the note "maccaruni" that are being forged around a zinc wire and topped with a sauce of beef, pork or goat.Among the main dishes there are many seafood specialties as tuna cooked “alla bagnarese”. Swordfish “sarmoriglio” sprinkled with a sauce made with lemon olive oil and salt, is also very tasty.
In this region can also be found "rosamarina" also called "caviar of the South”, newborn sardines prepared with hot peppers. As vegetables the eggplant is very used and prepared with parmesan cheese or meatloaf, but also preserved in oil.In addition to cold cuts and meats such as “capocollo” there is also a wide choice of cheeses.Do not miss the ice cream that in Calabria is eaten at breakfast with croissants