June 2nd - June
October 13th - October 20th, 2013
With 500 miles of coastline, three national parks and thousands of acres of olive trees, vineyards and citrus groves, Calabria is one of the most diverse regions in the bel paese. That diversity, combined with the enduring influence of Calabrias past conquerors, notably the Greeks, Spaniards and Arabs, is echoed in Calabrias unique cuisine.
Join us, Cherrye Moore and Tania Pascuzzi, on our first annual tour through Calabria as we venture from table to table, introducing you to our local friends, chefs and cooks in the region.
We have handpicked our favorite towns and villages, many of which youd never find in a guidebook, so we can offer you a comprehensive, authentic culinary experience. This Calabrian Table Tour is the first in a series of exclusive cooking, food and wine events that we will be offering twice a year.
From Italys largest national park in the northern Calabria to the rugged coastline of the sun-kissed south, we have spent years eating our way through Calabria and we want to share our Calabria with you, one table at a time.
On the Table
Calabrians are fiercely proud of their cuisine and while there are some ingredients and techniques that are used region-wide, many dishes, specialties and methods vary from village to village throughout Calabria. Here is just a sampling of what you will enjoy during the Calabrian Table Tour.
The Pollino Mountains
The Pollino National Park stretches across northern Calabria and from here, we will explore a new range of recipes. Well learn how to make frascatola, an ancient polenta dish that is made with the noted grains and wild herbs found in Pollino.Well prepare one of the areas signature pastas,rascatelli, that is served with a rich ragu sauce that is made from home-raised meat.
Our friend, Nicola, Pollino native and historian, will teach us to prepare la salssiccia, a typical Calabrese sausage that is made with his special aromatic seasoning called peppazza. Well taste a variety of cheese, such as Pecorino and Provola and learn the age-old technique of preserving seasonal vegetables and fruit.
Seafood takes center stage in the province of Vibo Valentia, but the lush hills that rise above the sea produce meat, legumes, citrus and a variety of seasonal vegetables all integral ingredients in a coastal Calabrian kitchen.
Tropea, one of the premier destinations in Vibo Valentia, sits high above a sandstone cliff and is famous for its cipolla rossa, a sweet red onion that is used in pastas, jams and condiments.
As we venture inland we will learn to make pignata, a type of butter bean that is slowly cooked in terra cotta and is seasoned with local herbs. We will roll up our sleeves in a rustic farm and make bread from scratch and roll dough alongside one of Tropeas most famous cooks, Marianna, as we learn to make the famous fileja pasta, a thick pasta typical of the province that goes well with raguand other robust sauces. Nearby, the village of Spilinga is the birth-place of Calabrias famousnduja, the spicy spreadable sausage Calabrians add to pasta dishes and bruschetta.
From Table to table throughout Calabria we will enjoy an array of local and DOC wines, each perfectly selected to accent the rich flavors of Calabrias cuisine.
We hope you choose to join us on this experience.
About Cherrye and Tania
Cherrye and Tania have a decade of combined experience in Calabrian tourism-and thousands of authentic Calabrian meals, literally beneath their belts. By merging their contacts, families and friends, they have been able to create this unique culinary tour that guarantees an authentic journey through this unknown part of southern Italy.
Tania Pascuzzi was born in Australia to Calabrian parents.
She now runs her business in Tropea, creating gastronomical and culinary tours in Calabria and Lazio and sailing tours to the Aeolian Islands.
She spends most of the slow season researching and finding hidden locations unknown to the foreign traveller to add to her itineraries.
You can read more about her at her website, In Italy Tours.
Cherrye Moore is a travel writer and Calabrian travel consultant who has lived in Catanzaro since 2006.
She has eaten her way around each of Calabrias five provinces, but some of her favorite dishes are made by the often gruff, but always loving hands of her Calabrese father-in-law.
You may also
Extended Stay Tours in Calabria
Calabrian Table Tour
8 Day Culinary Tour in Tropea
4 Day Cooking Tour in Tropea
Walking & Cooking Tour in Vibo Valentia
Family Heritage Tours
Day Tours in Calabria
Cooking Class in Tropea 2013
Excursion to the town of Caria
Cooking Classes in Pizzo
1-day Yacht Cruise to Scilla
Morning Fishing Excursion in Tropea
Sailing Tours to Capo Vaticano
Cooking Classes with Marianna