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Home cooking methods and respect for territory are the principles that Giuseppe Gatto upholds in his establishment. He is an expert in the gastronomic heritage of Calabria and he manages his family-owned restaurant with his mother Lucrezia and his wife Antonella. In this gracious and elegant inn, the main protagonists are the traditional seafood recipes of the upper Ionian Sea. The pizzas are made by the experienced Giovanni Leonetti, and these too are a direct expression of the local gastronomic tradition. The dough enhances the taste of the local grains such as Carusedda and Senatore Cappelli. The dough is left to rise for at least 36 hours, the ingredients are for the most part made in Calabria and respect seasonality.