Verbicarese Lunch
Starts at 30€
Come sit at our table and discover the traditional cuisine of Verbicaro, tasting ancient flavours in a place that’s deeply connected to our culture: U Catuvu, “the old cellar”. Giuseppe and Brunella will welcome you with a selection of typical local appetisers, followed by your choice of handmade tagliatelle or fusilli, as per tradition. All this, accompanied by the wine of Verbicaro, a true symbol of the town. A simple and authentic lunch where every dish tells the story of the land.
Location: Verbicaro, Calabria (18.7 km from Scalea ~ 30 minutes)
Highlights:
Traditional Verbicaro antipasto.
Choice between handmade tagliatelle or fusilli.
Local wine from Verbicaro.
Homemade digestive/amaro.
At the Table in Verbicaro
Starts at 45€
A complete experience to discover the authentic cuisine of Verbicaro together with Giuseppe and Brunella. The meal begins with a generous selection of homemade appetisers, followed by your choice of tagliatelle or fusilli, and concludes with a traditional meat dish served with seasonal sides, according to the menu of the day. All accompanied by local wine from Verbicaro. An experience that brings the flavours of ancient cooking traditions of Verbicaro to the table.
Location: Verbicaro, Calabria (18.7 km from Scalea ~ 30 minutes)
Highlights:
Traditional Verbicaro antipasto. Choice between tagliatelle or fusilli.
Meat-based main course with side dish (daily menu available upon request).
Local wine from Verbicaro.
Homemade digestive/amaro.
A Pitta Miglina
Starts at 30€
Once considered the bread of the poor, today it remains a living memory of the past. In this exploration of traditional cooking, Giuseppe and Brunella will introduce you to the Verbicaro tradition through Il Pane dei Pastori (bread of the shepherds) — “A Pitta Miglina”. A simple corn bread made with humble ingredients that fills the kitchen with the scent of then olden days as it bakes. Fresh from the oven, it is seasoned and served together with broccoli and sausage, just as tradition commands. A dish born from the land and necessity, when shepherds always had a little corn flour and a few sausages close at hand.
Location: Verbicaro, Calabria (18.7 km from Scalea ~ 30 minutes)
Highlights:
Hands-on workshop preparing Pitta Miglina (traditional corn bread). Seasoning with olive oil, dried capscium powder, oregano and garlic. Traditional lunch with broccoli and sausage. Wine from Verbicaro
Salami & Pork Traditions
Starts at 50€
A journey into the traditional preparation of pork and salami in the typical Verbicaro restaurant U Catuvu with Giuseppe & Brunella. The preparation of the pig was once one of the most important moments for rural families. Nothing was wasted: every part was carefully prepared and transformed into food for the entire year. In this experience, you will discover how handmade salami is created and take part in preparing meat according to the traditions of Verbicaro.
Location: Verbicaro, Calabria (18.7 km from Scalea ~ 30 minutes)
Highlights:
Introduction to the process of traditional salami making. Traditional preparation of pork: spezzatino, braciole ripiene, salsiccia. Lunch with the dishes prepared together. Bread and wine from Verbicaro.
Tagliatelle with Milk
Starts at 30€
Forty days after Easter, on the Day of the Ascension, a special tradition took place in Verbicaro: shepherds would offer fresh milk freely to anyone passing by. The children would visit the shepherds to collect the milk and meanwhile, at home, women prepared handmade tagliatelle. Together, the pasta was then cooked with the fresh milk. In this experience, you will rediscover this simple and typical Verbicarese recipe that's difficult to come across nowadays.
Location: Verbicaro, Calabria (18.7 km from Scalea ~ 30 minutes)
Highlights:
Preparation of handmade tagliatelle and this traditional recipe of Verbicaro. Storytelling about the tradition of the Day of the Ascension. Tasting of the dish.
The Shepherds’ Polenta
Starts at 30€
A unique experience to discover this ancient traditional dish together with Giuseppe and Brunella. As Giuseppe says: “This dish is a fairytale!” Prepared with polenta and cabbage, enriched with homemade fried sausage and topped with crispy dried capsicums (pipi cruschi), it becomes a warm and comforting cream created to nourish and bring people together. In this experience, you will not only prepare it, but also discover how it is traditionally eaten through the simple gestures that belong to the shepherds’ of the past.
Location: Verbicaro, Calabria (18.7 km from Scalea ~ 30 minutes)
Highlights: Preparation of traditional polenta of Verbicaro with cabbage and fresh sausage. Crispy dried capsicums (pipi cruschi). Lunch to savour the dish prepared. Wine from Verbicaro.
Verdure Seccate
Starts at 55€
Once upon a time, fresh produce was gathered in summer and prepared to be eaten throughout winter. In this experience, you will discover the ancient art of drying typical vegetables from Giuseppe’s veggie patch: a traditional method used in the town of Verbicaro and passed down through generations to preserve the land’s produce. Together with Giuseppe and Brunella, you will gather ingredients and follow along on this process, just as it was done in the past. After the workshop, you will stay for a shared lunch where you will taste traditional local dishes. A journey into ancient cooking traditions and methods that speak of seasonality, patience and rural wisdom.
Location: Verbicaro, Calabria (18.7 km from Scalea ~ 30 minutes)
Highlights: Harvesting of seasonal ingredients. Explanation of traditional drying methods. Practical workshop of ancient vegetable preservation techniques.
Lunch with traditional dishes. Wine from Verbicaro.
