If you have followed me even a little bit you know that Pete and I are HUGE foodies! We honestly would go to the ends of the earth for a great meal.
That was one of the reasons we purchased our home in Calabria, Italy ten years ago. Obviously there are a million reasons, but the food in Calabria is the very best in the world (in my humble opinion).
And in Calabria, I am a great cook. I wow myself with almost every meal I make and I get wowed by every meal I eat there no matter who makes it.
So I knew that there had to be a SECRET to great Italian cooking. And there is!
I looked long and hard and finally found it! And it was so simple!
Even the best and freshest ingredients will fall flat in your dish if you don’t start with a really good basic ingredient and in Italian cooking the most basic ingredient is the super high quality, Italian olive oil.
Once I stumbled on that bit of brilliance, I started looking in my kitchen in California at the olive oil I had been cooking with. I thought to myself, Hmmmmmm, I bet that is not the best I can find.
And that, my friends, started me on a quest to research and find the BEST olive oils in the world and learn everything I could about them.
As I researched, I ran into so much false data and contrary facts. Everyone it seems has an opinion that they defend to the death even when it conflicts with everyone else’s opinions.
I had to go back really far into the past before all this weirdness began to find the correct data. And again I found it, this time in an obscure little book written by a Spanish olive nerd living and working in Italy in 1900 by the name of Dr. Alejandro Bizzarri.
Dr. Bizzarri wrote down in almost excruciating detail EVERYTHING that had to do with the cultivation, the harvesting, the pressing, the storing, and the transporting and selling of olives.
His book is part chemistry, part physics and part agriculture. I got it and translated it, pulling out the parts that I knew we all needed to know here in 2020 to understand, use and cook well with any olive oil.
And I took these golden nuggets of information and compiled them all in an easy to read and entertaining FREE Ebook so that you can have fun and learn about EVERYTHING OLIVE at the same time.
Since we understand that many people learn more visually, we created an online course of seven high quality videos, each one packed with vital information from Dr. Bizzarri’s book. Here is where we debunked the myths and dispelled the mysteries of everything olive. We also picked out a bunch of frequently asked questions to answer that I know you want to know because so many people have been asking them.
By then I had REALLY been bitten by the olive bug and I had to learn more!
So Pete and I ordered five of the top ranking Italian olive oils on Amazon.com. It was like Christmas when they arrived! We then researched the best way to taste them and compare them.
Then we created a video, side by side comparison of these five top ranking Italian olive oils and we were blown away by what we found! Each one was so different but so delicious! We loved the unfiltered ones for salads and pestos. Learning this was like opening a huge door to a completely different world of food and cooking. Who knew that one of the the oldest and most basic ingredients on the planet could create such a change in our every day lives?
So having tasted all of these magnificent olive oils, we decided to create a new and original recipe for each one of them.
We created a video series of cooking classes, one for each recipe featuring one of our Italian olive oils. These recipes were amazing as they each were created with a high quality Italian olive oil in mind.
In order to make it easier to purchase the other ingredients and follow the recipes, we then created an Ebook containing these recipes.
And, since we know that once you start in on this path, like us, you will be transported to true olive nerddom, I added Dr Bizzarri’s book from 1900, translated and annotated by me so that you can understand everything he was saying.
Pete and I had so much fun creating this package of Olive Mastery for you and we are so excited to make it available.
To start on your journey go get your FREE EBOOK right now. And welcome to a new life of great cooking and eating!
Big Italian cities in Summer are lovely however if you go in August, you will notice that things are a little different. Shops are shuttered, restaurants would be empty if not for the tourists and the traffic dies down to a dull roar leaving you wondering where the heck is everyone?
Most Europeans have all of August off. As soon as vacay time rolls around, they are off and heading to some of the most beautiful places in the world.
Where do Europeans go on Vacation?
Since August is pretty warm most everywhere in Europe, they naturally head to the beaches and the best beaches are along the Calabrian coast in Italy.
As you take the train south from Naples, you wind down along the shore past Salerno, through the Gulf of Policastro and if you are a European tourist, you very likely end up in Scalea.
Scalea lies about halfway between Napoli to the North and Reggio Calabria to the South. As you drive or taxi from the train station to your destination, you look up and see the picturesque Centro Storico (Historic Center) with its tiny houses clustered together on the hilltop like shy children, rising above while the more modern area pedonale (pedestrian area)with its shops and cafes, stretches out before it like Mama’s apron.
The large street, the Corso Mediterraneo winds up and down the coast to neighboring resort towns with hotels lining the shore and shops and apartments rising up on both sides. Beyond the Corso Mediterraneo lies the crystal blue Mediterranean reaching open armed out to embrace the horizon.
Here and there rocky outcroppings drop into water so clear and blue that swimmers look like they are flying and boats appear suspended in midair over the sea floor.
And those are only a few of the myriad of reasons Scalea is Europe’s favorite holiday spot.
Calabria is the epitome of Southern Italian culture and charm but it was not always a well known tourist destination. In fact much of Calabria was very poor until recently.
If you chat awhile with the elderly people in the hill towns, you will still hear stories about days of hunger when the harvests were scarce or the hunting was unsuccessful.
Those days have happily passed and Calabria is starting to boom as a tourist destination not only for Europeans but also Americans as we discover the unspoiled beauty of the region, the unrivaled Calabrian cuisine and the warmth of the people.
The Old Town
Back in 2010, my husband and I decided to go to Calabria and look for a house. We wanted to retire in a little house overlooking the Mediterranean where we could immerse ourselves into a village and become a part of it.
We contacted a real estate agent who recommended that we stay at Casa Cielo BnB. I remember his words clearly “Clive is a great cook”, and that sealed the deal.
Casa Cielo is not currently taking new clients as Clive and his wife Kathryn have retired and are traveling and blogging. However our agent was absolutely correct, Clive is a great cook.
Casa Cielo is situated right in the middle of the Centro Storico Scalea just off the famous main stair case that everyone photographs when they go.
The little medieval houses huddle together and spill down the hill to the sea creating a gorgeous village filled with vias and alleyways that duck under houses and turn off into tiny stairs that wind through dark tunnels only to end with a splash of sunlight in a completely different part of the village.
Walking down any staircase leads to the foot of the village and, across the Corso Medterraneo, the beautiful deep blue sea.
Restaurants and shops peek out from corners in the Centro Storico inviting you in.
And when you get to the beach, the lidos lined up dotting the beach with different colored umbrellas, beckon you to grab a resting place and perhaps bob in the sea for awhile.
The Monday Market
One of my favorite things to do in Scalea is to go to the Monday Market. Scalea generally has a fruit and vegetable market daily and there are any number of produce trucks lining the streets at any given time selling fresh produce. From Tropea onions, potatoes to fruits and chili peppers, all the produce is freshly picked and brightly colored.
These you can purchase for pennies and create a magnificent dish with just a few of these fresh ingredients.
However the Monday Market is something else. It takes up a couple of blocks and is stall after stall featuring everything you would ever need for life in Calabria.
I love the One Euro tables where you can find great T shirts and even dresses for almost nothing. The jewelry stands are likewise filled with treasures that you can purchase for a few cents.
Bright shawls from Africa billow in the breeze and bathing suit and underwear stalls are set up next to hunting goods. It is a free for all and way too much fun.
Every time I go to the Monday market, I meet several of my friends there. We stop and catch up promising to meet for coffee or lunch soon.
The Surrounding Towns and Villages
Scalea is a large resort town but some of its charm is the proximity to other hill and resort towns. Seemingly every mountain top in the area is crested with a little hill town. Each one has its own character and charm.
Maiera is quiet and reverent. Grisolia is bubbly and welcoming. Diamante is well named as it is truly a diamond set next to the sea. Its beautiful promenade is home to fun shops and gelaterias. Its old town hides beautiful murals and mosaics.
And of course one cannot discuss surrounding hill towns without bringing up my favorite hill town, Santa Domenica Talao.
Set on a hilltop overlooking the Sweeping green of the Lao plain and the Mediterranean beyond that, Santa Domenica Talao is an artist’s Mecca where seemingly every villager is a master of some form of art.
Our architect, Antonello Lucchesi recently unveiled his spectacular terrace just off the piazza with an unobstructed view of the sea and mountains beyond.
Under the terrace is a stunningly beautiful loggia with different levels and perfect stairs that open up the lower village and make it accessible as the stairs prior to this were pretty brutal to navigate.
Our neighbor Rosaria is a master chef and we have been beyond lucky to have been invited several times to one of her spectacular lunches.
Several villagers knit or crochet. After lunch one day Rosaria brought out her tiny crocheted teacups that were so small and delicate that I was afraid to pick them up.
I could go on and on bragging about the amazing people in Santa Domenica but I digress.
When you come to Scalea, give yourself time to explore the surrounding towns and villages. Each is a jewel in a perfect Mediterranean setting.
Calabrian cuisine is just now being discovered by the foodies of the world. America has known Calabrian cuisine of a sort since the late 1800’s when the Italian diaspora brought an influx of Italian immigrants to the US mostly from Calabria.
Once they arrived, pizzas pastas, breads and other Italian staples appeared on American tables but they were adapted to America palates.
The cuisine in Calabria is unique. At lunch recently Rosaria told me that some of the dishes she was creating (I should say “crafting” because that is what she was doing) were specific to Santa Domenica Talao and that each individual hill town had its own recipes.
This is a treasure trove of magnificent new food treats for us to explore and enjoy.
From the Arancini (little rice balls, filled, rolled in bread crumbs and fried) to the ragu to the bacalao (salt cod rehydrated and cooked to perfection) Calabria has something new for every day of the year and I have not even touched on the desserts.
Calabria also has many immigrants from Sicily who have brought their amazing cuisine and especially fabulous desserts. Our favorite restaurant in Scalea is Vulare Sicillienne where we find pistachio encrusted sword fish, beautiful seafood pastas and the world’s most perfect cannoli.
The first time I arrived in Calabria our plane slanted in over the Mediterranean and I saw the stretch of magnificent coastline. I suddenly felt like I was home.
I felt like I had been on a long muliti life time journey looking for who knows what and that I had finally found it.
Then when I came to Scalea and finally to Santa Domenica Talao, I knew that I was where I belonged.
In our city of San Jose, California, there is a spiritual hecticness, an anxiety that I can feel in the air. Wherever I go in San Jose, it is there.
When I reached Calabria, it disappeared. And truthfully, until I visited Calabria, I did not know that it even existed and that I had grown so accustomed to it.
It was like a huge weight had lifted off my shoulders and I was there in the moment to enjoy all the gifts that Calabria was giving me.
I cannot describe it other than to tell you to come and experience it for yourself.
I am the luckiest person alive, I mean along with my husband, our friends Bonnie and Carolyn, and Father Ernesto.
Why you ask? Well, not to brag but I had been invited to the lunch table of one of the master chefs of Calabria and right now I can barely put my arms around my massive belly to type this to you and that, my friends, is lucky.
No, this master chef doesn’t have a syndicated TV show, nor does she even own a restaurant. She has a beautiful kitchen lovingly crafted by her adoring husband Peppino and a kitchen garden where they grow everything from tomatoes to mushrooms, to herbs and a gaggle of happy chickens.
And happily she and Peppino have chosen us as friends.
A few days ago was Valentine’s Day so my husband invited our friends to dine at the Bella Vista here in Santa Domenica Talao to celebrate. That was a fabulous meal as Michelle of Bella Vista fame is another mistress of the kitchen and her pizzas and pastas are top notch.
As we ate and the wine flowed, Peppino leaned in and told me that this Sunday, we were all having lunch at his house.
I didn’t stand up and clap my hands although I wanted to, but even though I was mid a perfect pizza, I started thinking about what magic Rosaria might have up her sleeve this time.
The last time we visited was Summer and we were invited for lunch. Rosaria allowed Pete to take video of her making tagliatelle.
And I do not exaggerate when I say, this was one of the very best meals I have ever had and I have had some epic ones.
As she cooks so also does Rosaria instruct. “These are the dishes not only of Calabria but specific to this village, Santa Domenica Talao.”
And as she moves gracefully from the stove to the cutting board to the sink, some of the most amazing smells start to emerge. Her braided Calabrian loaves of the softest white bread filled with cheese and salami are almost perfectly browned in her counter top oven and they fill the house with a yeasty goodness.
A pan lid on the stove slides to the side revealing potatoes perfectly browned, frying in a deep pan, crackling and sizzling as Rosaria turns them over and over.
Another pan lid allows one to peek inside and see wild boar cooked with peppers in an impossibly delicious sauce.
And on the bureau in the dining room lie perfect fusilli, hand made that morning and resting before their hot bath and dressing with Rosaria’s famous sugu.
We breathe in filling our noses with the hope that the smell will make us less hungry because one cannot be exposed to this kitchen without becoming ravenous.
We sit at the already set dining table catching up on the latest news from the village. Peppino tells us that the village is a grand family and the joys and losses of everyone in the village are shared. He lists some of the events and we laugh and cheer at the successes and shake our heads in sorrow at the losses.
We chat while listening for the doorbell because lunch cannot start without Father Ernesto who has raced over after saying mass in Santa Maria Del Cedro to join us.
Finally the doorbell rings and Father Ernesto appears talking in rapid Italian and filling the room with his laughter and benevolence.
Bonnie and Carolyn tell him how much the villagers miss him. He was transferred to a nearby village for some reason and it has left a giant hole in the church and in the hearts of the villagers.
But finally we are all together again and Rosaria is at her finest,
Despite wild pleas for “piccolo, piccolo!” (only a small helping please) big bowls of home made fusilli pasta appear topped with sugu (sauce) made from tomatoes and an unfortunate, though tasty wild boar who was shot by Peppino’s friend and sold off in bits to whoever is lucky enough to hear about it.
“This boar is a young one” Peppino tells us as we savor the fusilli and slurp up the sugo.
Home made fusilli is the perfect pasta. It has a hole in the middle made by rolling it over a thin piece of metal such as an umbrella spine and stretching it out sideways until it forms a hollow tube.
Rosaria cooks hers perfectly al dente creating a delightful mouth feel in addition to the super fresh flavors.
Father Ernesto says grace and with a flourish and a giant Buon Apetito! he finishes and we dive in.
The table falls uncharacteristically silent as we focus full attention on the fusilli.
From nowhere bowls of bread appear just in time to sop up the sauce and clean our plates for the next course.
With the first dish handled, we sit back and in our chairs. Our stomachs that have been torturing us all morning are happy but we still feel the tug of hunger as we know round two is on its way.
Rosaria appears again with two dishes of wild boar. The first is a stew of tomatoes and cinghiale (wild boar) and the second, cinghiale roasted with peppers.
Again silence falls with only the sounds of happy sighs and wine glasses being refilled breaking the hushed reverence.
We are full and somewhat worried because we hear a clattering of dishes in the kitchen that portends another course. We think we cannot eat another bite until Rosaria appears again, this time with plates filled with fried potatoes, thinly sliced pork sautéed in white wine and a hint of lemon, vegetable frittata and sweet chili peppers fried up to a crisp like potato chips.
I pick up a chili to try it and it crumbles in my mouth filling my tongue with sweet peppery deliciousness and a perfect blend of salt and olive oil.
Suddenly despite the first two courses I am hungry again.
And again silence falls.
Rosaria disappears once again and emerges with a platter filled with individual rectangles of orange sponge cake filled with orange pastry cream and dusted with powdered sugar. it is impossibly light and so freshly orangy that I have to help myself to a big slice instead of “being good” and sticking to a small one.
Finally Rosaria emerges once again this time with tiny coffee cups and thick, powerful coffee perfectly sweetened to end the meal.
In case you have not divined this yet, lunch with Rosaria is a work of loving art unequalled by anything anywhere.
And the company is also unequalled.
Although we live far away and are gone for months at a time and although Father Ernesto is now watching over a new flock in another village, it is as though we were never apart. The Winter sun shines in Rosaria’s dining room and we are all together loving each other and enjoying Rosaria’s works of culinary art. It is a moment that seems like it will last forever.
And I think to myself “How did I ever get this lucky?”
And no matter what happens in the future and where I might find myself, I will hold this feeling close to me and never lose it.
Tomorrow I will go to the flower shop in the piazza, I will climb the steps filled with flower pots and plants next to the little fountain the runs all year round, and I will chose something very special for Rosaria.
To repay love with love.
As you may know from reading previous posts, Pete and I are opening a BNB here in Santa Domenica Talao. I have asked Rosaria if she would be willing to teach our clients how to cook her amazing Calabrian dishes and she is ready to roll. If you are interested in joining us in a Calabrian culinary experience, please write to me.
If you are reading this then you are likely a foodie, not just any foodie but a real true believer, a foodie who would move heaven and earth for a great meal. You plan your trips around the meals you foresee. In Winter you pore over glossy food porn magazines anticipating your Summer trips because you, like every Italian, know that life affords you a certain set number of meals before you die and that to waste even one of them would be a sin.
You have come to the right place. Pete and I love to eat. We love great food and understand it as an art form. We don’t eat to plug ourselves up or to keep going. We eat because it is a religious experience.
This is one of the reasons we chose Calabria as our second home. The food here is unrivaled anywhere even, dare I say it, in the North.
Calabrian food is strong. The flavors meld perfectly and it is the last word in comfort food.
I could wax lyrical all day about it but it is best to show you. And what better way than over lunch?
Il Ristorante Di Aligia, Maiera, Calabria, Italy
Pete and I are starting the renovation process for our ruin in Santa Domenica Talao. When we purchased the house here, we bought the ruin next door and are finally ready to fix it up.
After an exhausting morning of trying to translate plumbers, electricians, general contractors and tile vendors, we took off up the hill from the main drag along the coast and headed to Maiera.
Il Ristorante Di Aligia is a bit of a trek but once you get there, you know you have entered paradise.
The restaurant is set mid a beautiful sculpture garden with flowers and plants everywhere.
The Summer heat can be oppressive in Calabria but up on the hill, on a verandah shaded by trees and plants, the breeze is gorgeous.
I ordered grilled chicken. The waiter told me that it would take awhile so he started us out with zucchini flowers stuffed with cheese, fish and some other heavenly substance all lightly floured and fried. These were accompanied by magical little loaves of vegetable “polpetti” which, God knows how they are cooked but they are magnificent.
Since no one wanted us to go hungry even for a little bit, slices of home made toasts covered with tomatoes came to keep us company along with their best friends, spicy Nduja which also my new best friend.
Shortly thereafter Pete’s plate of fusilli with goat arrived along with my grilled chicken, fries and grilled vegetables.
And the fun began!
Restaurante Di Aligia is a true find. It rivals top notch restaurants anywhere in the world and the bill including everything we had, home made cedrocello and my espresso was all of 29 Euros.
Al Caminetto, Tortora, Calabria
I have to admit that I am biased. The restaurant is owned by the cousin of our great friend Giacomo and I have fallen in love with Roseangela and her family. She is an angel in a white apron who cooks like one imbued with divine grace.
Our first visit there, Giacomo ordered traditional Calabrian dishes for us to sample.
This was the first time I had tasted Baccala, the dried cod that is magically rehydrated into the most amazing dish anyone could ever experience. The dish consists of the baccala, capers, olives, something magic, something else magic and something else magic.
This is also where I fell in love with Arancini, seasoned red rice, stuffed with meat, formed into a ball or a pear shape (oddly “arancini” means “oranges” in Italian and they look like pears) and (get this!) rolled in seasoned bread crumbs and fried.
When these little monsters are made correctly they transport you immediately to heaven where angels sing and play on their harps. Crispy, crunchy, soft, aromatic and filled with magic.
Additionally Roseangela creates her own pasta and for a fun filled video of Chris making a mess with a fusilli, check out the video below:
Al Caminetto is also a bit of a climb but if you could climb to Heaven why would you not?
The Bella Vista, Santa Domencia Talao, Calabria, Italy
Again, I write about this place a lot because I go there a lot.
From Scalea on the coast, you have to climb the hill to Santa Domenica Talao which is where we hang out. On the corner of the village is the Bella Vista. You can’t miss it because there is always a table out front and several people congregating there.
The Bella Vista fare is simple but fabulous. The pizzas are authentic Southern Italian pizzas, the pasta is home made and if you want something light you can get panini and appetizers.
The magic of the Bella Vista is in the location. Perched as it is on top of the hill and in front of the village, you get a 360 degree view of the most magnificent mountains ever created by any deity, the impossibly blue Mediterranean and the village behind you. As the sun goes down, the gold lights in the village come up bathing it in a golden glow and imparting a fairy tale magic that will stay with you forever.
The last time I was there, I asked the owner where she bought the house wine. It was so fresh and light. I wanted to see if I could get it in the states. She told me they make it themselves. There is nothing artificial in it, just the ingredients God gifted to this area. It is seriously good and no snobby half glasses here like you may get in Rome. They fill a juice glass to the brim.
So, Foodies! What are you waiting for? A true foodie goes to the ends of the earth to find the best food. I think this is the best so come here and decide for yourselves.