Pasta made with flour and bran residues from wheat milling. Whole wheat and rye give it its rough, coarse appearance. The main condiments are oil, anchovies, capers, olives, dried tomatoes, toasted breadcrumbs and grated smoked Mammola ricotta.
Our T-bones are aged for at least 30 days. They are available only by reservation before 12 noon. Cooked in reverse searing: a technique by which the steak slowly reaches the ideal core temperature, to then end up on the grill when you arrive. Result? Less waiting times and more tender and tasty meat. What are you waiting for? Starting from €6.50/octo
The chuck roll, or royal, is a connective-tissue-rich and incredibly flavorful cut of meat. The steak is cooked in the barbecue at a low temperature and served at 52°C. With a full, intense and persistent taste, it is served with a side of potatoes, for lovers of real American-style meat.
From the tradition of the city of Pizzo comes the classic chocolate and hazelnut truffle with a soft drop of chocolate, all covered in bitter cocoa and sugar.
Blend of Calabrese, Sangiovese and Black Malvasia. Ruby red color with purple reflections, clear and consistent. The nose is intense, quite complex and fine, with fruity hints such as black mulberry, plum, black currant and cherry, but also floral hints, such as tulip, accompanied by mineral and vegetable notes. In the mouth it is dry, warm and soft, with good freshness, moderate tannins and a moderate sapidity, full-bodied and well balanced. Easy to drink wine, it easily approaches red and white meats but also simple first courses.
Obtained from the blend of Gaglioppo and Magliocco wine. After a controlled temperature maceration and a slight aging in wood, it is bottled in the following spring, preserving the characteristics of freshness but with an evident character of fullness and softness. An entry wine, easily combined with dishes of Mediterranean cuisine where the hints of ripe fruit, spiced black cherry enhance the taste of these typical dishes.
Brilliant ruby with a captivating initial character of roundness, the right balance in the game between tannin and softness. Recommended on white, red and truffle-based meats, to be drunk at a temperature of 18 ° C. Vines: 100% organically grown Gaglioppo
Blend of Greco Nero, Gaglioppo and Calabrese. After fermentation in stainless steel, where it rests for over a year, it is aged for at least 2 years in chestnut barrels. Wine with a ruby red color with garnet reflections, limpid and consistent. The nose is intriguing and variegated, intense and endowed with great personality, referring to red rose, red fruits, morello cherry, berry jam, black cherries, again with herbaceous notes, recalls the undergrowth, but also sensations minerals, flint stands out, and spicy aromas, such as black pepper, with hints of leather and toasted notes. In the mouth it is warm and soft; rich in tannins wisely smoothed by the passage in cask, with good sapidity, full and balanced structure. Very suitable for roasts, spicy dishes, cod, meats, game, tuna, stockfish, aged cheeses.
It is a blend of Calabrese (60%) and Magliocco (40%) grown on limestone soils close to the sea. Exposed to extreme climatic conditions, the grapes go on an early drying on the bunch and are harvested in August with very high concentrations of dry extracts and reducing sugars. Kaulós has a Mediterranean profile - rich and opulent rich - and is suitable both for combining with the rich traditional cuisine and for meditation.
Strongly mineralized, savory, with spicy and incense notes, with an always evident tannic texture, it is ideal in combinations with meat, aged cheeses and traditional cuisine. Grapes: Sweet Magliocco 60%, Mantonico 30%, Greco nero 10%
First wine produced by the company. Until the 1950s the company was proud that at the beginning of the century, all the priests of the area wanted the wine of Serracavallo to say mass; in homage to this fact, since Bisignano has seven neighborhoods, each with a church, the wine has been called Sette Chiese. Clear ruby red with purple reflections. Nose that immediately strikes for nuances of pyrazinic notes typical of Bordeaux vines, and it is strange to perceive them in a Calabrian! However, overall we are faced with a wide and deep nose despite the price range and aging only in steel. Blackberries, red currants, carnations, green tomato leaves, still green tobacco, dry earth, light notes of cinchona, violet, and hints of minerals. Consistent sip, with very dark hints in the mouth, it opens well, soft, supported by a vein of citric acid that recalls the height from which it comes, tannin not very lively, quite long, final on vinous notes and red fruit. To be combined with a nice range of cold cuts and cheeses, first courses with red sauces based on meat or vegetables, second courses with meat, roasts, grills.
The idea of this wine was to make a red by itself magliocco but ready to drink. The name celebrates the 20 years of the Serracavallo company and the four clones of magliocco existing in the company. Shining ruby red mantle. It imposes itself on the nose for the opulent recognitions of plum, cherry macerated in alcohol, small red fruits, sultanas, candied citrus peel, and decisive Mediterranean scrub. The sip is sumptuous, velvety, of great balance, perfectly consistent with the olfactory sensations. The taste-olfactory scene is enhanced by silky tannins and a satisfying finish, which gives an endless mineral trail fused with red fruit and licorice. Excellent with cured meats and cheeses, first courses with red sauces based on meat or vegetables, second courses with meat, roasts, grills.
A red that best expresses our South; soft, fruity, fresh and with great structure. It goes well with meat and cheeses. Blend of Gaglioppo and Magliocco
The description of the sommelier The vigor of the main grape of Calabria, the gaglioppo (Calabrese), and the softness of the great Bordeaux, the cabernet sauvignon, come together to give life to this nectar. Intense clear ruby. A nose that surprised me with the evident menthol, balsamic, and pine tree bark notes. Followed by fragrant notes of withered red flowers, ripe fruit, seaweed, toasted almond, pink pepper. Sip coordinated by a perfect and well blended tannin, initially soft and enveloping, but then reveals itself in the very well balanced finish thanks to a pleasant savory / fresh column. Long enough, almond finish with notes of juniper berries and blueberry. Tips from the sommelier To be combined with a nice range of cold cuts and cheeses, first courses with red sauces based on meat or vegetables, second courses with meat, roasts, grills.
The description of the sommelier Colli del Mancuso, the district where the vineyard stands. Before sharing my feelings about this wine with you, I anticipate you and tell you that, in my humble opinion, we are facing the best "Ciro Rosso classico Superiore Riserva" value for money on the market without any doubt. Ruby that turns to garnet. Complex nose tending to broad, deep and intense. All the wines of this company are characterized by an elegance beyond the norm, wines of great fabric and structure but which are granted with grace. Obvious are the notes of ripe and processed fruit, such as cherry, blueberry jam, grape syrup, followed by ... dried flowers, wet hay, balsamic notes, hints of sweet spices, roasted cocoa, in evolution. The sip is perfectly consistent with the nose, the fruity notes dominate, and the hard parts stand out, it is fresh and savory, sharp and perfectly integrated tannins, extracted by skilled hands. Tips from the sommelier A glass of wine that goes well with structured itineraries, to be paired with first courses and risottos with red meat or vegetable sauces, second courses with meat, salami and second courses with game, baked timbales, soups, aged cheeses, cold cuts with fat trend.
Intense limpid ruby red with marked violet reflections. "Sweet" nose that remains firm on an extraordinary baggage of processed fruit (red fruit and small red and black forest fruits) in jam and syrup, accompanied by pleasant hints of pink pepper, vegetable, violet, salt, and wild herbs . Consistent sip, it allows itself more on the soft parts, even if it reflects all the freshness of Sila, it is in fact, quite fresh and savory, almost imperceptible tannin, long enough on hints of blueberry syrup, licorice root and menthol. Excellent wine for excellent aperitifs!
Territory of origin: central Calabria, province of Cosenza Grape variety: Guarnaccia black Protected Geographical Indication Calabria Aging: Barrique 8 months and for at least six months in the bottle at a controlled temperature Tasting: Color: Intense ruby red Bouquet: Noble, with licorice aromas, and hints of ripe red fruit Taste: Pleasant, the olfactory aromas return to the palate with greater complexity. Alcohol content: 14.5% by vol. Food pairings: Typical Calabrian cold cuts, pasta with sauce, excellent with roasts, grilled meats, game and cheeses
Blend of Greco Nero, Calabrese and Gaglioppo. Coppery pink in color, clear and quite consistent. The nose is intense, complex and fine. It ranges between red pulp fruits, such as strawberries, raspberries, cherries, red currants, plums, black figs. Not least the red rose and the mellitus notes of wildflower and chestnut, but also sweet spicy notes, such as vanilla and pink pepper, and nuanced mineral notes. In the mouth it is dry, warm and moderately soft; fresh, savory, full and balanced body. Suitable for appetizers, grilled fish, cod, cheeses, red and white meats.
From Greco Nero, native grape variety from Calabria, interpreted in rosè. Of great conviviality, excellent as an aperitif, to try with fish crudités and simple dishes.
With a bright color and an intense aroma, recognizable red berries and rose hips. Fresh on the palate, good balance between acidity and softness. It goes well with white meat and fish and semi-aged cheeses. 100% Gaglioppo
Wine with a pale pink color, fruity aroma with a delicate but full and soft taste. It goes well with light first courses, appetizers and fish-based soups.
The description of the sommelier Cerasuolo limpido. Pleasant nose, fine, of medium complexity and intensity. It grants flavors of cherry, strawberry and raspberry, hints of cut grass, aromatic herbs, white fig, violet and mineral hints. The sip is coherent, well balanced, has a slender and lively body, a final played on freshness, of medium persistence, closing on notes of orange peel and sweet almond. Excellent aperitif, it is also suitable for accompanying fish and / or vegetarian appetizers, first courses and delicate risottos with white fish sauces or vegetables with a slight fatty tendency.
bright straw yellow, complex, Mediterranean and elegant on the nose, with notes of citrus, yellow-fleshed fruit and mineral tones. On the palate it is vibrant, balanced and long lasting. Tips: perfect with fish dishes from Mediterranean cuisine.
Visual analysis: straw yellow color with golden reflections, crystalline, consistent Olfactory analysis: intense, complex and fine. It ranges from floral, with broom, yellow rose, orange blossom, to fruity, with white melon and white peach, and still has herbaceous notes of dry grass. There is no lack of mineral notes of dry clay and a nice hint of acacia honey. Taste-olfactory analysis: dry, warm and soft; fresh, savory, full and balanced body. Grape varieties: Greco Bianco, Guardavalle, Malvasia and Ansonica
Color: Straw yellow. Bouquet: Broad and persistent bouquet with aromas of hawthorn. Taste: Soft, elegant, pleasant and long-lasting, with a splendid structure and long persistence. Excellent aperitif, excellent with fish, fried and grilled dishes.
It is a vintage recommended for the whole meal; It pleasantly accompanies important appetizers, fish main courses, white meats and medium-aged cheeses.
It is a vintage recommended for the whole meal; It pleasantly accompanies important appetizers, fish main courses, white meats and medium-aged cheeses.
Mountain herb liqueur, born from an infusion of Silane herbs whose recipe is the result of an ancient liqueur tradition of the Florense monks who settled in San Giovanni in Fiore in the year one thousand. Amaro dell'Abate is ideal drunk at the end of a meal, excellent in accompanying traditional Calabrian desserts and more.
PRODUCTION METHOD: Alcoholic maceration of ALCOHOL CONTENT: 35 ° C BOTANICALS USED: 33, among which the bitter orange, the Roman wormwood, the fennel, the green anise, the star anise, the cinchona, the saffron stand out, licorice and rhubarb SMELL: intense bouquet with marked floral scents, spicy notes are recognized on the base thanks to the presence of green anise and licorice TASTE: enveloping and well balanced: the spices, roots and plants used are pleasantly recognizable in a mix bitter-sweet, velvety, silky and intense
The “Madame Milù” Balsamic Herbal Liqueur, from the Vecchio Magazzino Doganale, is a fragrant and aromatic liqueur produced in Calabria, capable of bringing the authentic flavors of this beautiful land of our south into the glass. The Balsamic Herbs Liqueur comes from a selection of Calabrian botanical herbs, also harvested on the Sila mountains, which express elegant fresh notes, aromatic and balsamic hints of remarkable gustatory persistence. It is excellent to be enjoyed after dinner, straight or with ice.
Kephas is a creation of Petru i 'Ntoni, a restaurant that offers typical Calabrian cuisine and keeps its ancient secrets and flavors located on the hills of Bova (RC), in the heart of the Grecanica area. A liqueur made with traditional metirerranean herbs and roots, bay leaf, wild fennel and licorice, which have high digestive properties. Tasted very cold at the end of a meal or as a thirst quencher, combined with a splash of tonic water, a slice of lemon and ice. Ideal for delicious affogati, especially with creamy hazelnut ice cream
It is a liqueur obtained from pure licorice root. It is dense and creamy with a pleasantly aromatic taste, excellent as a digestive or to accompany a dessert, with the addition of Cedar extract it will satisfy even the most demanding palates.
Roger is a counter-current bitter bitter, without compromise its natural color and its strong taste make it ideal even consumed neat as after a meal, terrific in mixing
Amaro Kaciuto is an excellent digestive produced by the “La Spina Santa” Farm - Agritourism located in Bova Marina, Reggio Calabria. This Amaro is a liqueur based on ancient essences with unique flavors and properties such as fennel, bay leaf, licorice and bergamot
The excellent Amaro Avolicino is obtained from the maceration of over thirty aromatic herbs and spices, characterized by a note of excellent Cedar of Santa Maria del Cedro which makes its taste unique and unforgettable.
From the combination of excellent lemons and cedar of Santa Maria del Cedro, we have obtained a liqueur characterized by a great aroma and a delicious taste, which will amaze you until the last sip.
From the infusion of peels of the best Cedar comes a unique and inimitable liqueur, thanks to a recipe handed down and perfected over the years, which will make you discover the true taste of the authentic tradition of Santa Maria del Cedro.