Autumn in Calabria, Food, Culture and Wine

AUTUMN IN CALABRIA
AUTUMN IN CALABRIA
Autumn in Santa Domenica Talao

There is something uniquely magic about Autumn in Calabria.

Gone is the white hot afternoon where La Pausa, our afternoon siesta, rescues us from the brutal sun of the Mezzogiorno creating a womb of dark, relative cool where no one expects you until evening.

In its place is the honey colored light that slants in sideways and bathes everything in a golden glow which gives our hilltop village an air of peace and magic around every corner.

Our village, Santa Domenica Talao goes from the quasi frenetic July/August tourist/service pace to instantly more relaxed as though life moved from Allegro to Andante the minute the calendar page turned over.

Santa Domenica Flower Shop
Santa Domenica Talao Flower Shop

The village is turned back over to its residents while the evenings remain warm and long, and the magic light turns its houses gold.

After a long flight from San Francisco then a direct jump onto the train and a stop in Praia Mare to pick up my rental car, I finally alighted in Santa Domenica Talao.

Normally I stop off in Rome for a night to catch my breath but just prior to booking I had received an email from our architect, Antonello advising me that there was a grand festa happening which included several days of discussion about how to spread the beauty and flavors of Calabrian cooking far and wide. This news propelled me to Santa Domenica in record time as I am never one to miss a spectacular meal.

Santa Domenica in Autumn
Santa Domenica in Autumn

 

Calabria has really been moving forward in its quest to become an actual destination rather than a foot note in a guidebook which skips Southern Italy with barely a mention and takes up again in Sicily as though almost half of Italy, with all its culture, cuisine, wine and Produtti Tipici don’t even exist.

And one of the speakers last night brought up the fact that the fault of this has been lack of PR and marketing. He was right, How could you have all this wealth of amazing products including the freshest and most amazing seafood, the cedro, that misshapen citrus fruit which only grows here, and the Calabrian black truffles, and still go unnoticed.

In any case, the region has made a decision that the world needs to know about Calabria and her treasures and they have set out with a vengeance to ensure that the world is brought to our door.

Rinaldi
Ristorante Rinaldi Da Vittorio

Calabria has 380 unique products typical to the region. And its cuisine is second to none in terms of creativity and sheer deliciousness. Cucina Povera (Poor cuisine) originated here and celebrates the creativity needed to create the nourishing and delicious dishes with only a handful of the ingredients that they had available at the time.

You see, Calabria, despite her wealth of typical products, has not been considered a wealthy region for a very long time. Long ago Calabria was part of the Magna Grecia or Great Greece. It was a region of learning and culture before the days of the Roman Empire.

Somewhere between then and now, her grand Greek heritage had become somewhat lost and poverty took over.

Many Americans don’t realize it but the majority of Italian dishes that we consider “Italian food” originated here in Calabria. It was the Southern Italians who fled their homelands back in the late 1800’s to early 1900’s to find a life where survival was easier and where one did not have to battle the environmental extremes in order to eke out a living. And they brought their recipes with them.

Lunch!
Lunch!

The first night before I arrived in Santa Domenica Talao, there was a cooking competition. The judge was a local chef, Vincenzo Grisolia who has made a name for himself with his restaurant, Vigri, down in Scalea.

Scalea is right on the coast and perfectly perched to pull the freshest of fish from the sea and serve it to you immediately. Vncenzo’s restaurant, Vigri. is well known for local seafood and it is the place that I first tasted the most perfectly prepared, fat, sweet shrimp that I have ever experienced.

Chef Vincenzo Grisolia has spent his career presenting Calabrian cuisine to the world and had come to our beautiful village to work with others to spread the word.

During the forum held last night on our communal terrace that overlooks the Lao plain and the Mediterranean, we were treated to discussion about all the cuisine of Calabria and exhortations to not only preserve these amazing dishes, many of which are unique to each tiny hill town that grace the mountain crest of the region, but to disseminate them.

Calabria is a rich cornucopia of natural resources. Wild fennel grows everywhere, Cedros are plentiful and ONLY grow here, and the aforementioned black truffles fetch a fierce price in the markets all across Europe.

Antipasti
Antipasti

There was much discussion among the panel about the famous Pepperoncini festival in Diamante where you can buy peppers that are said to cure anxiety, cancer and even impotence.

The pepperoncino festival is one of the most widely attended in Europe and is a local success story that could be duplicated with other products and in other areas.

When Pete and I first started looking at property here in 2010, things were very different. There were relatively few public works that ever got started much less completed. Some of the areas around our village had an air of seediness to it that try as they might, the locals could not overcome.

Most recently the Italian government has seen the potential of this and other Southern Italian regions as a tourist destinations and has decided to handle the barriers that stood in the way. As a result, our mayor has been able to secure funding for projects that will create a demand for everything Calabria has to offer and it is all starting.

And Pete and I are so lucky to be in on the ground floor and see it all roll out before our eyes.

Our BNB
Our BNB

Last Winter we purchased a grand old building in our village just up from the piazza.  We are working with the architect and builder here to turn it into a spectacular and luxurious BNB. From the moment we arrived here the first time we looked at Calabria and our village and decided it was a no-brainer to invest time and treasure to help push this vision forward.

This afternoon, I met my friend Bonnie for lunch at the Bella Vista restaurant. I ordered my favorite, Antipasti di Stagione (Antipasti of the season) which means you never know what treats will show up on your table.

Plate after plate arrived with fresh vegetable dishes, Patate e Pippi (potatoes and peppers), Fritatta, and lots of little stuffed and baked or fried things that I cannot name but are delicious little surprises that explode in your mouth with a flood of flavors.

For 12 Euros, we ate our fill and we both took the rest home for dinner.

It was a tiny microcosm, an analogy of our beautiful region and all that it has to offer.

Watch this site for culinary, wine and  photography tours of the Riviera Dei Cedri, our beautiful area of Calabria. Pete and I can’t wait to take you round to all the best restaurants and wineries and for you to sit out on the roof terrace with your glass of Ciro watching while the village goes from gold to the pink of sunset and back to gold as the lights come up illuminating this amazing little place that is somehow stopped in time.

It is a place whose time has come.

And you will want to be the first to experience it.